Chapter_2

GI tract

Gastrointestinal tract, a flexible, muscular tube extending from mouth to anus that processes food.

Chyme

A semiliquid mass of partially digested food that is formed in the stomach.

Peristalsis

Waves of muscular contractions in walls of GI tract that propel contents along.

Segmentation

Periodic squeezing of intestines that enhances contact with digestive juices.

Bolus

Swallowed food that is shaped by the tongue before it moves to the esophagus.

Microvilli

Small, finger-like projections on the surface of intestinal cells that increase surface area for absorption.

Lipoproteins

Molecules that transport lipids through the bloodstream, including VLDL, LDL, and HDL.

Emulsification

The process of breaking down fat globules into smaller droplets to allow greater access by digestive enzymes.

Foodborne illness

Health conditions caused by consuming contaminated food, often leading to severe symptoms, particularly dangerous for sensitive groups.

Prebiotics

Substances that promote the growth and activity of beneficial bacteria in the GI tract.

HACCP system

Hazard Analysis Critical Control Points, a food safety system that identifies potential points of contamination.

Gastric juices

Digestive fluids secreted by the stomach that aid in protein breakdown and protect the stomach lining.

Digestion

The process in which food is broken down into simpler forms that can be absorbed by cells.

Nutrient absorption

The process by which nutrients from digested food pass through the intestinal wall into the bloodstream or lymph.

VLDL

Very-low-density lipoprotein, a type of lipoprotein that transports triglycerides from the liver.

LDL

Low-density lipoprotein, the type of lipoprotein that carries cholesterol and triglycerides from the liver.

HDL

High-density lipoprotein, which helps transport excess cholesterol to the liver for excretion.

Gastrointestinal motility

Involuntary movements of the GI tract that facilitate the movement of food and waste.

Food intoxication

A type of foodborne illness caused by toxins produced by microbes in contaminated food.

Food safety programs

Protocols and regulations designed to minimize the risk of foodborne illnesses.