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Chapter 45: Processing Food and Nutrition (Digestive System) – Guided Reading 1. Define and describe the following terms with thoughtful detail: a. Nutrients b. Nutrition c. Ingestion d. Digestion e. Absorption f. Egestion / elimination g. Herbivores h. Carnivores i. Omnivores 2. List the order of organs through which food travels from ingestion to elimination. 3. What is the primary role of accessory organs? Name 3. 4. List as many details as you can for the following digestive organs: a. Mouth i. Teeth ii. Salivary glands b. Pharynx c. Esophagus d. Stomach i. Rugae ii. Gastric glands 1. Parietal cells 2. Chief cells a. Pepsinogen b. Pepsin iii. Protective mechanisms of stomach 1. Cells of gastric mucosa 2. Epithelial cells of lining 3. Peptic ulcer iv. Chyme v. Pylorus e. Small intestine i. 3 parts ii. Lining – villi and microvilli f. Liver i. 6 functions ii. Bile g. Pancreas i. Trypsin ii. Chymotrypsin iii. Pancreatic lipase iv. Pancreatic amylase v. Ribonuclease and deoxyribonuclease h. Large intestine i. Parts of ii. Vermiform appendix iii. Bacteria iv. Elimination v. Excretion vi. Defecation 1. Diarrhea 2. Constipation 5. Enzymatic Digestion a. Briefly describe how carbohydrates are broken down with the help of amylase and maltase. Where does this happen? b. Describe how proteins are broken down. Make sure to list the enzymes involved and what they do specifically - (trypsin, enterokinase, chymotrypsin, carboxypeptidase, pepsin, dipeptidase). c. Describe how fats (triacylglycerols) are digested – where and how? (Lipase, bile salts, emulsification, etc.) 6. What are the fates of different nutrients after they are digested? a. Carbohydrates i. Fiber ii. Too many carbs b. Lipids c. Proteins d. Vitamins 7. Define and discuss: a. Metabolic rate b. Basal metabolic rate