Module 2 (biod 121)
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1. Define digestion : the process of transforming food into basic nutrients that can be absorbed and used by the body
2. What are normal blood sugar levels? : 70-100 mg/dl
3. Once absorbed, what can these nutrients be used for? : fuel cellular growth
fight infections/immune system provide energy to our muscles and brain
4. what is the 5 variety of stimuli that set off a variety of hormones before food even enters the mouth? : cognition sound odor appearance
taste
5. cognition: thoughts about food can start the flow of saliva
6. sound: hearing a description of the meal
7. odor: smells stimulate a hunger response and influence its taste
8. apperance: seeing the food
9. taste: begins as the food enters your mouth and also how it feels
10. Where does mechanical digestion begin? : mouth (chewing)
11. Peristalsis (digestion) : involuntary muscle contractions are used to move food mixtures along the tract
12. what are the chemical means the body has at its disposal to further aid in breaking down food? : Enzymes, acid, bile, and mucus
13. Enzymes: proteins that catalyze (speed up) chemical reactions. Relative to digestion, enzymes catalyze the chemical reactions required to break down food particles into smaller parts
14. Where does nutrient absorption occur? : across the wall of the gastrointesti-
nal (GI) tract—a long hollow tube consisting of several layers of tissue that begins with the mouth and ends at the anus
specifically the small intestine
15. Mucosa (intestines) : is the inner-most layer, and it is made of absorptive cells and glands
16. what comprise the outer layers of the intestinal wall and functions to mix and move food along the GI tract? : Circular and longitudinal muscles
17. what are the 3 processes the body can use to move nutrients from the GI tract into the blood/lymph system and eventually into the cells? : passive Module 2 (biod 121)
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diffusion facilitated diffusion active transport
18. passive diffusion : movement of substances across a semipermeable mem-
brane with the concentration gradient; this process does not require energy
19. facilitated diffusion : the transport of substances through a cell membrane with the concentration gradient with the aid of carrier proteins; this process does not require energy
20. active transport : Energy-requiring process that moves material across a cell membrane against a concentration difference
21. what are the six main parts of GI tract? : 1 - mouth
2 - esophagus
3 - stomach
4 - small intestine
5 - large intestine
6 - rectum
22. what are the four main organs that produce and secrete substances that aid in digestion, but they are not part of the GI tract? : 1 - salivary glands
2 - liver
3 - gallbladder
4 - pancreas
23. mouth: (beginning of digestive tract)
function: to alter the food particles to prepare them to be swallowed
type: mechanical (teeth) & chemical (saliva)
structures involved: tongue, salivatory glands, taste buds, mucus enzymes involved: salivary amylase, lingual lipase Module 2 (biod 121)
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24. Salivatory Glands : - produce saliva
moistens/binds/lubricates food - contains enzymes, starts chemical digestion of carbs
25. Enzymes released in the mouth : Salivary amylase breaks down starches.
Lingual lipase breaks down fats
26. what are the five flavors that can be identified due to the taste buds on the tongue providing us the pleasure sensation we experience when we eat? : 1 - sweet
2 - salty
3 - sour
4 - bitter
5 - umami (a meaty flavor)
27. esophagus: (the tube that connects the mouth with the stomach)
function: to transport food to the stomach during the swallowing process
type: n/a
structures involved: epiglottis, sphincter muscle
enzymes involved: n/a
28. Epiglottis: A flap of tissue that folds down over the trachea, or wind pipe, during swallowing to prevent food from entering the trachea
29. esophageal sphincter muscle : circular muscle located at the end of the esoph-
agus. Once food passes through it on the way to the stomach, the muscle constricts (closes) and prevents the backflow of the stomach contents into the esophagus
30. stomach: (has a four-cup capacity and can hold food for two to three hours, or longer, until it is ready to pass into the small intestine)
function: to store, mix, dissolve, and continue the digestion of food
type: continuation of the chemical digestion that began in the mouth
structures involved: gastric juice, chyme, gastrin, intrinsic factor, pyloric sphincter enzymes involved: pepsin and gastric lipase
Study online at https://quizlet.com/_9l1wtt
1. Define digestion : the process of transforming food into basic nutrients that can be absorbed and used by the body
2. What are normal blood sugar levels? : 70-100 mg/dl
3. Once absorbed, what can these nutrients be used for? : fuel cellular growth
fight infections/immune system provide energy to our muscles and brain
4. what is the 5 variety of stimuli that set off a variety of hormones before food even enters the mouth? : cognition sound odor appearance
taste
5. cognition: thoughts about food can start the flow of saliva
6. sound: hearing a description of the meal
7. odor: smells stimulate a hunger response and influence its taste
8. apperance: seeing the food
9. taste: begins as the food enters your mouth and also how it feels
10. Where does mechanical digestion begin? : mouth (chewing)
11. Peristalsis (digestion) : involuntary muscle contractions are used to move food mixtures along the tract
12. what are the chemical means the body has at its disposal to further aid in breaking down food? : Enzymes, acid, bile, and mucus
13. Enzymes: proteins that catalyze (speed up) chemical reactions. Relative to digestion, enzymes catalyze the chemical reactions required to break down food particles into smaller parts
14. Where does nutrient absorption occur? : across the wall of the gastrointesti-
nal (GI) tract—a long hollow tube consisting of several layers of tissue that begins with the mouth and ends at the anus
specifically the small intestine
15. Mucosa (intestines) : is the inner-most layer, and it is made of absorptive cells and glands
16. what comprise the outer layers of the intestinal wall and functions to mix and move food along the GI tract? : Circular and longitudinal muscles
17. what are the 3 processes the body can use to move nutrients from the GI tract into the blood/lymph system and eventually into the cells? : passive Module 2 (biod 121)
Study online at https://quizlet.com/_9l1wtt
diffusion facilitated diffusion active transport
18. passive diffusion : movement of substances across a semipermeable mem-
brane with the concentration gradient; this process does not require energy
19. facilitated diffusion : the transport of substances through a cell membrane with the concentration gradient with the aid of carrier proteins; this process does not require energy
20. active transport : Energy-requiring process that moves material across a cell membrane against a concentration difference
21. what are the six main parts of GI tract? : 1 - mouth
2 - esophagus
3 - stomach
4 - small intestine
5 - large intestine
6 - rectum
22. what are the four main organs that produce and secrete substances that aid in digestion, but they are not part of the GI tract? : 1 - salivary glands
2 - liver
3 - gallbladder
4 - pancreas
23. mouth: (beginning of digestive tract)
function: to alter the food particles to prepare them to be swallowed
type: mechanical (teeth) & chemical (saliva)
structures involved: tongue, salivatory glands, taste buds, mucus enzymes involved: salivary amylase, lingual lipase Module 2 (biod 121)
Study online at https://quizlet.com/_9l1wtt
24. Salivatory Glands : - produce saliva
moistens/binds/lubricates food - contains enzymes, starts chemical digestion of carbs
25. Enzymes released in the mouth : Salivary amylase breaks down starches.
Lingual lipase breaks down fats
26. what are the five flavors that can be identified due to the taste buds on the tongue providing us the pleasure sensation we experience when we eat? : 1 - sweet
2 - salty
3 - sour
4 - bitter
5 - umami (a meaty flavor)
27. esophagus: (the tube that connects the mouth with the stomach)
function: to transport food to the stomach during the swallowing process
type: n/a
structures involved: epiglottis, sphincter muscle
enzymes involved: n/a
28. Epiglottis: A flap of tissue that folds down over the trachea, or wind pipe, during swallowing to prevent food from entering the trachea
29. esophageal sphincter muscle : circular muscle located at the end of the esoph-
agus. Once food passes through it on the way to the stomach, the muscle constricts (closes) and prevents the backflow of the stomach contents into the esophagus
30. stomach: (has a four-cup capacity and can hold food for two to three hours, or longer, until it is ready to pass into the small intestine)
function: to store, mix, dissolve, and continue the digestion of food
type: continuation of the chemical digestion that began in the mouth
structures involved: gastric juice, chyme, gastrin, intrinsic factor, pyloric sphincter enzymes involved: pepsin and gastric lipase
