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comprises all the body parts through which food passes from the mouth to the anus. |
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includes the duodenum, jejunum an dileum |
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includes the cecum, colon and rectum |
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accessory organs to the alimentary canal |
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the salivary glands, liver, gallbladder, and pancreas. They provide secretions essential for digestion. |
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a process by which a large molecule is split into smaller ones that are water-soluble and can be used by cells. |
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complex proteins that enable metabolic reactions to precede at a faster rate with out being exhausted themselves. |
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involuntary rhythmic waves of contraction traveling the whole length of the alimentary tract. |
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valves withing the digestive segments that are designed to 1. retain food in each segment until the work of the mechanical actions and digestive juices is complete 2. allow measured amounts of food to pass into the next segment and 3. prevent food from backing up into the preceding area. |
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consist of 30 100 cells in each papillae. The cells replace themselves every 3 to 10 days. Disease, drugs, nutritional status, radiation and age can affect them. |
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persistent, abnormal distortion of taste, including sweet, sour, bitter, salty or metallic. |
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an adverse condition from medical treatment |
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bony spikes forming a meshwork of spaces in cancellous bone |
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internal bone that appears spongy with little hollows that contain bone marrow |
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compact external part of the skeleton that surrounds the bone marrow |
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how well the pt prepares the food for swallowing |
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lower esophageal sphincter (LES) |
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group of very strong circular muscles fibers located just above the stomach. Allows food into stomach and prevents backwashing of stomach contents |
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produced and secreted by the liver and stored in the gallbladder. The action of bile salts allows insoluble molecules to be divided into smaller ones, called emulsification. |
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pancreatic enzymes hydrolyze carbs, proteins, and fats. Function best in the neutralized chyme. Enter the duodenum via the pancreatic duct. |
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function to hydrolyze proteins. Produced and stored in the pancreas in an inactive form. |
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the passage of water through a semipermeable membrane to equalize osmotic pressure exerted by ions in the solution. |
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how nutrients are absorbed |
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absorbable nutrients pass through the microvilli and enter the portal circulation if they are water-soluble and lymph circ if they are fat soluble. |
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residue in the intestinal tract |
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the total amount of fecal solids including undigested or unabsorbed food, metabolic and bacterial products. It has a beneficial side effect of stimulating peristalsis resulting in better muscle tone. |
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aprox 400 species of bacteria living in the large intestine. They function to 1. break down substances that humane enzymes are unable to digest 2. synthesize vitamins (K, B12, biotin, thiamin and riboflavin) 3. boost the immune system 4. inhibit pathogens |
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live microorganisms that aid in restoring and maintaining good health when adequate amounts are consumed. E.g. Lactobacillus acidophilus and Bifidobacterium bifidus |
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nondigestible food ingredients that have beneficial effects on the host by selectively stimulating the growth or activity or both of beneficial microoganismis in the colon. E.G. Fiber. They are specialized ingredients targeted to influence specific bacteria, their fermentation end products and possible health effects of the host. "food for probiotics" |
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the formation of chemical compounds when chlorophyll containing plant tissues are exposed to light. Creates carbohydrates. |
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fermentable carbohydrates |
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can be metabolized by bacteria in plaque biofilm, including sugars and cooked/processed starches. |
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- simple sugars containing 2-6 carbon atoms.
- the simplest carbs.
- absorbed w/o further digestion
- most significant: glucose, fructose, galactose
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2 simple sugars joined together containing 12 carbon atoms |
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complex carbohydrates containing a min of 10 units of various simple sugars |
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polysaccarides containing at least 10 units of simple sugars. |
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when is a fermentable carbohydrate considered cariogenic? |
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when it can reduce salivary pH to less than 5.5 |
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- also called polyols
- formed from or converted to sugar
- do not cause sudden rise in blood glucose
- not cariogenic
- may contribute to enamel remineralization
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- sugar alcohol w same sweetness as sugar but 40% less calories
- shows passive and active anticaries effects
- has antimicrobial properties
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- long glucose chains split into shorter ones
- intermediate products of the digestive enzymes on the starch molecules
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- the carbohydrate storage form of energy in humans
- stored in muscle and liver
- storage space available is small- enough for one day; excess glucose is converted into fat
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- means enzymes in the human GI tract cannot digest and absorb the substance
- eg dietary fiber
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- consists of several nondigestable carbs and lignin that occur naturally in plants
- inclues polysaccarides, lignin, whole grains, fruits, etc
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- a form of dietary fiber that delivers some health benefits of soluable and insoluable fibers
- they are not digested
- provide fatty acids to bacteria in colon
- trap water thus add bulk to stool
- occur in underripe bannanas, navy beans, lentils, barely and whole grains
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- fiber that is added during the manufacturing process
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the sum of dietary and functional (added) fiber |
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- the conversion of glucose to fats
- occurs from excess intake of engery of any source
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- essential to the body but not required in the diet
- produced by the liver from carbon from sugar and protein from amino acids
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- normal products of lipid metabolism in the liver
- muscles can use them for energy only if adequate amounts of glucose are available
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