Alimentary Questions
Control of Food Intake
1. What is satiety?
2. Where is the control of food intake in the brain?
3. What are anorexigenic factors and orexigenic factors?
4. Discuss what signals food intake, the glucostat, afferent inputs, fat stores and
food intake.
5. What is the main orexin?
6. What is obestatin?
Introduction to Microbiology of the Gut
1. Is there bacteria along the gut? Describe this and also why it is important and
may change.
2. Does our gut bacteria affect gut physiology, give an example.
3. What systems does our gut have in place to prevent overgrowth of bacteria?
4. What are some advantages of the microbiome?
5. What are probiotics and prebiotics?
6. What is microbial antagonism and why is this important? How do antibiotics
relate to this?
7. Discuss the definitions of the following bowel infections – Gastroenteritis,
diarrhoea, dysentery, enterocolitis
8. List some patterns of gut infection
9. In what ways does an intestinal infection cause damage?
10. What are heat-stable and heat-labile toxins, how do they work?
11. Describe and explain what happens if a virus penetrates a villus
12. Explain the difference between food associated infection and food poisoning
The Oesophagus and its Disorders I
1. Discuss some of the anatomy of the oesophagus, what it is composed of,
where it starts and very briefly its function?
2. What areas does the skeletal muscle surround and smooth muscle surround?
3. What are the UOS and LOS? Explain their function and these areas. What may
malfunction of LOS result in?
4. How do the oblique and sling fibres contribute?
5. Describe the innervation of the oesophagus, including that of the upper end,
lower end and sphincters.
6. How is swallowing initiated? What are the voluntary and involuntary parts?
What else occurs?
7. Discuss secondary peristalsis.
8. Discuss the components of the anti-reflux barrier at the gastro-oesophageal
junction
Control of Food Intake
1. What is satiety?
2. Where is the control of food intake in the brain?
3. What are anorexigenic factors and orexigenic factors?
4. Discuss what signals food intake, the glucostat, afferent inputs, fat stores and
food intake.
5. What is the main orexin?
6. What is obestatin?
Introduction to Microbiology of the Gut
1. Is there bacteria along the gut? Describe this and also why it is important and
may change.
2. Does our gut bacteria affect gut physiology, give an example.
3. What systems does our gut have in place to prevent overgrowth of bacteria?
4. What are some advantages of the microbiome?
5. What are probiotics and prebiotics?
6. What is microbial antagonism and why is this important? How do antibiotics
relate to this?
7. Discuss the definitions of the following bowel infections – Gastroenteritis,
diarrhoea, dysentery, enterocolitis
8. List some patterns of gut infection
9. In what ways does an intestinal infection cause damage?
10. What are heat-stable and heat-labile toxins, how do they work?
11. Describe and explain what happens if a virus penetrates a villus
12. Explain the difference between food associated infection and food poisoning
The Oesophagus and its Disorders I
1. Discuss some of the anatomy of the oesophagus, what it is composed of,
where it starts and very briefly its function?
2. What areas does the skeletal muscle surround and smooth muscle surround?
3. What are the UOS and LOS? Explain their function and these areas. What may
malfunction of LOS result in?
4. How do the oblique and sling fibres contribute?
5. Describe the innervation of the oesophagus, including that of the upper end,
lower end and sphincters.
6. How is swallowing initiated? What are the voluntary and involuntary parts?
What else occurs?
7. Discuss secondary peristalsis.
8. Discuss the components of the anti-reflux barrier at the gastro-oesophageal
junction
