Module 2 (biod 121)
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 70-100 mg/dl
levels?
3. Once absorbed, what can fuel cellular growth
these nutrients be used for?
fight infections/immune system
provide energy to our muscles and brain
4. what is the 5 variety of stimuli cognition
that set off a variety of hor- sound
mones before food even en- odor
ters the mouth? 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 diges- mouth (chewing)
tion begin?
11. Peristalsis (digestion) involuntary muscle contractions are used to move food mix-
tures along the tract
12. Enzymes, acid, bile, and mucus
, Module 2 (biod 121)
what are the chemical means
the body has at its disposal to
further aid in breaking down
food?
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 absorp- across the wall of the gastrointestinal (GI) tract—a long hol-
tion occur? low 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 lay- Circular and longitudinal muscles
ers of the intestinal wall and
functions to mix and move
food along the GI tract?
17. what are the 3 processes the passive diffusion
body can use to move nutri- facilitated diffusion
ents from the GI tract into active transport
the blood/lymph system and
eventually into the cells?
18. passive diffusion movement of substances across a semipermeable membrane
with the concentration gradient; this process does not require
energy
, Module 2 (biod 121)
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 1 - mouth
GI tract? 2 - esophagus
3 - stomach
4 - small intestine
5 - large intestine
6 - rectum
22.
, Module 2 (biod 121)
what are the four main organs 1 - salivary glands
that produce and secrete sub- 2 - liver
stances that aid in digestion, 3 - gallbladder
but they are not part of the GI 4 - pancreas
tract?
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, mu-
cus
enzymes involved: salivary amylase, lingual lipase
24. Salivatory Glands - produce saliva
moistens/binds/lubricates food
- contains enzymes, starts chemical digestion of carbs
25. Enzymes released in the Salivary amylase breaks down starches.
mouth
Lingual lipase breaks down fats
26. what are the five flavors that 1 - sweet
can be identified due to the 2 - salty
taste buds on the tongue pro- 3 - sour
viding us the pleasure sensa- 4 - bitter
tion we experience when we 5 - umami (a meaty flavor)
eat?
27. esophagus
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 70-100 mg/dl
levels?
3. Once absorbed, what can fuel cellular growth
these nutrients be used for?
fight infections/immune system
provide energy to our muscles and brain
4. what is the 5 variety of stimuli cognition
that set off a variety of hor- sound
mones before food even en- odor
ters the mouth? 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 diges- mouth (chewing)
tion begin?
11. Peristalsis (digestion) involuntary muscle contractions are used to move food mix-
tures along the tract
12. Enzymes, acid, bile, and mucus
, Module 2 (biod 121)
what are the chemical means
the body has at its disposal to
further aid in breaking down
food?
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 absorp- across the wall of the gastrointestinal (GI) tract—a long hol-
tion occur? low 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 lay- Circular and longitudinal muscles
ers of the intestinal wall and
functions to mix and move
food along the GI tract?
17. what are the 3 processes the passive diffusion
body can use to move nutri- facilitated diffusion
ents from the GI tract into active transport
the blood/lymph system and
eventually into the cells?
18. passive diffusion movement of substances across a semipermeable membrane
with the concentration gradient; this process does not require
energy
, Module 2 (biod 121)
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 1 - mouth
GI tract? 2 - esophagus
3 - stomach
4 - small intestine
5 - large intestine
6 - rectum
22.
, Module 2 (biod 121)
what are the four main organs 1 - salivary glands
that produce and secrete sub- 2 - liver
stances that aid in digestion, 3 - gallbladder
but they are not part of the GI 4 - pancreas
tract?
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, mu-
cus
enzymes involved: salivary amylase, lingual lipase
24. Salivatory Glands - produce saliva
moistens/binds/lubricates food
- contains enzymes, starts chemical digestion of carbs
25. Enzymes released in the Salivary amylase breaks down starches.
mouth
Lingual lipase breaks down fats
26. what are the five flavors that 1 - sweet
can be identified due to the 2 - salty
taste buds on the tongue pro- 3 - sour
viding us the pleasure sensa- 4 - bitter
tion we experience when we 5 - umami (a meaty flavor)
eat?
27. esophagus
