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FSS 25 Nutrition Vocabulary/important concepts for Chapter 3
The digestive system Enzymes as catalysts Digestive tract organs Accessory organs Hypothalamus and food intake Salivary glands Enzymes in the mouth Five tastes Esophagus Peristalsis Muscular stomach Gastric juice Hydrochloric acid pH Protein-digestion in the stomach Mucus Chyme Pyloric valve Pancreatic juice Bicarbonate Enzymes for fats, carbohydrates and proteins Bile Emulsifier Roles of the liver and gallbladder Intestinal villi and absorption Transportation of nutrients Colon Fibers in stools Transit times of foods The hormonal system Hormone as chemical messengers Insulin Glucagon The excretory system The storage systems Choking Trachea The Heimlich Maneuver Heartburn Ulcers Helicobactor pylori Alcohol and liver Fatty liver Alcohol in moderation
Review questions
1. How do the gastric juice and the pancreatic juice facilitate digestion?
2. What is the role of mucus in the GI tract?
3. How is bile made and utilized in the body?
4. How are wastes, which are generated by cells, excreted in the body?
5. What are the three main causes of ulcers?
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