Digestive System & Nutrition - Vocabulary Flashcards

Vocabulary-style flashcards covering digestive organs, nutrients, digestion vs. absorption, and related terminology based on the notes.

Mouth

The entry point of the digestive system where ingestion occurs, with mechanical digestion (chewing) and chemical digestion via saliva.

Saliva

Digestive fluid produced in the mouth that contains enzymes to begin chemical digestion.

Esophagus

A tube that transports swallowed food to the stomach through rhythmic muscle contractions.

Pharynx

The throat region that assists swallowing and is involved in saliva production.

Larynx

The voice box containing vocal cords.

Epiglottis

A flap that covers the windpipe during eating to prevent choking.

Stomach

A sac for temporary food storage where food is mixed with acids; mechanical churning and chemical digestion occur.

Pancreas

An organ that produces digestive enzymes and releases hormones to regulate blood sugar and stomach acidity.

Liver

Produces bile, processes toxins, helps heal injuries, and helps maintain blood sugar levels.

Gallbladder

Stores and concentrates bile; releases bile to aid the digestion of fats.

Small intestine

Primary site of nutrient absorption (carbohydrates, proteins, fats) and digestion.

Large intestine

Absorbs water and electrolytes; forms and eliminates stool; works with the small intestine.

Rectum

Final section of the digestive tract where stool is stored before elimination.

Carbohydrates

Macronutrient and main energy source; includes simple and complex forms; glucose is the simplest carbohydrate.

Glucose

The simplest form of carbohydrate and the main monosaccharide used for energy.

Monosaccharides

Simple sugars; the basic units of carbohydrates.

Disaccharides

Pairs of monosaccharides; simple sugars such as sucrose and lactose.

Polysaccharides

Complex carbohydrates made of many sugar units.

Proteins

Macronutrients used for tissue growth and repair; built from amino acids; some must be obtained from diet.

Essential amino acids

Amino acids that cannot be synthesized by the body and must be obtained from the diet.

Non-essential amino acids

Amino acids that the body can synthesize.

Amino acids

Building blocks of proteins; some are essential and must be consumed in the diet.

Fats (lipids)

Macronutrient providing a dense energy source; includes saturated, unsaturated, and trans fats.

Saturated fats

Fats that are solid at room temperature; associated with higher LDL cholesterol.

Unsaturated fats

Fats that are liquid at room temperature; generally healthier and associated with HDL cholesterol.

Trans fats

Fats found in junk and fried foods; linked to negative cholesterol effects.

LDL (low-density lipoprotein)

“Bad” cholesterol that can build up in arteries and raise heart disease risk.

HDL (high-density lipoprotein)

“Good” cholesterol that helps remove LDL from the bloodstream.

Bile

Digestive fluid produced by the liver, stored in the gallbladder, that emulsifies fats for digestion.

Triglycerides

Main form of dietary fat; broken down into fatty acids and glycerol and transported via the lymphatic system and bloodstream.

Pepsin

A stomach enzyme that begins protein digestion by breaking proteins into smaller peptides.

Water

Vital for regulation of body temperature, transport, digestion, and overall bodily functions.

Digestion

The process of breaking down food into smaller molecules.

Absorption

The uptake of digested nutrients into the bloodstream from the digestive tract.

Enzymes

Biological catalysts that speed up digestion; many enzyme names end in -ase.