Dysgeusia: 

  Emulsification: 

     Enzymes:

 Gustatory: 

 Hydrolysis: 

    Hypergeusia/hypogeusia: 

  Latrogenic: 

Large Intestine

 Cecum, colon, and rectum

   Lower esophageal sphincter (LES): 

A group of very strong circular muscles fibers located just above the stomach

     Masticatory efficiency: 

1.      Masticatory efficiency:  How well the pt prepares food for digestion

     Microflora: 

1.      Microflora:  Microorganisms living in the large intestine

    Microvilli: 

1.      Microvilli:  Minute cylindrical processes located on the surface of the intestine cells, greatly increasing their absorptive surface area.

  Olfactory nerves: 

1.      Olfactory nerves:  The receptors for smell

   Osmosis: 

1.      Osmosis:  Movement of water from an area of lower solute concentration to a higher solute concentration.  When solute concentrations in the body are different, water will move across the membrane

  Pancreatic enzymes

1.      Pancreatic enzymes:  Enzymes that hydrolyze carbohydrates, proteins, and fats

    Pathogenic

1.      Pathogenic:  Harmful

  Peristalsis

1.      Peristalsis:  The involuntary rhythmic waves of contraction traveling the whole length of the alimentary tract

    Phantom taste

1.      Phantom taste:  Dysgeusia without identifiable taste stimuli

    Prebiotic

1.      Prebiotics:  Nondigestible food ingredients that have beneficial effects on the host by stimulating the growth or activity of probiotics in the colon

  Probiotics:

1.      Probiotics:  Products that contain live bacteria that aid in restoring and maintaining an intestinal balance of healthful bacteria

 Proteolytic enzymes

1.      Proteolytic enzymes:  Enzymes that function to hydrolyze proteins

     Remineralization

   Remineralization:  The restoration or return of calcium, phosphates, and other minerals into areas that have been demaged, as by incipient caries, abrasion, or erosion

     Residue: 

   Residue:  The total amount of fecial solids, including undigested or unabsorbed food, and metabolic (bilepigments) and bacterial products

   Small Intestine:  

    Small Intestine:   The duodenum, jejunum, and ileum

  Systemic Condition: 

     Systemic Condition:  A disease or disorder that affects the whole body

   Taste Buds: 

     Taste Buds:  The receptors for the sense of taste

     Trabecular bone: 

      Trabecular bone:  Spongy internal bone

   Valves/sphincter muscle: 

     Valves/sphincter muscle:  Circular muscles in the gastrointestinal tract that regulate the flow of bolus between different segments

  Xerostomia: 

1.      Xerostomia:  Dryness of the mouth from inadequate salivary secretion

Sight

Smell

Taste

Alimentary Canal

o    Oral cavity

§  Salivary glands

o    Pharynx

o    Esophagus

o    Liver

§  Gallbadder - Produces bile which breaks down fat

o    Stomach

§  Pancreas - Produce enzymes that breakdown pretein, carbs, and fat

o    Small intestine-produces enzymes and absorbs nutrients

§  Duodenum

§  Jejunum

§  ileum

o    Large intestine- absorbs water and where solid feces are produced

§  Cecum

§  Colon

§  Rectum

·         Particles are broken up and mixed by the churning action. The outer fibers of the muscle coat run lengthwise and are responsible for the involuntary rhythmic waves of contracting traveling the whole length of the alimentary

·         A layer of muscles encircles the tube, allowing the diameter of the tube to expand and contract. 

List the chemical secretions and where in the gastrointestinal tract they are secreted.

1. Salivary glands
2. Liver
3. Gallbladder
4. Pancreas

Identify nutritional directions for digestion and absorption.

1.      Mouth

2.      Esophagus

3.      Stomach

4.      Duodenum

5.      Pancreas

6.      Gallbladder

7.      Jeunum

8.      Lieum

9.      Colon

10.  Rectum

11. Anus

Discribe the digestion and absorption processes that affect nutritional status into dental hygiene practice.

• If food isn't broken down by the teeth it could inhibit the absorption of nutritents
• Long term exposure to antibiotics could lead to an inablity to absorb vit. K, B12, and biotin 

Mechanical

Chemical

• Most nutrients get absorbed in the Small intestine-ex. B12,
• Stomach-water, alcohol, water-soluble substances (amino acids&glucose)

• Satiety
• Transport of fat-soluble vit

1. amount of the nutrient consumed
2. physiological need
3. condition of digestive tract
4. level of hormones
5. presence of other food or drugs that enhance or interfer with absorption
6. presence of adequate amounts of digestive enzymes