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PHS Unit 8

Intro to Wellness & Physical Wellness (Nutrition & Digestion)

QuestionAnswer
Digestion the physical and chemical breakdown of food for use by the body
Alimentary canal long muscular tube that begins at the mouth and ends at the anus
Accessory organs salivary glands, teeth, liver, gallbladder, pancreas
Mouth receives food as it enters the body
Teeth masticate (chew)
Tongue taste and manipulate food
Hard/soft palate separates the mouth from the nasal cavities and nasopharynx
Uvula prevents food from entering the nasopharynx
Salivary glands produce saliva
Pharynx carries both air and food
Food bolus when food is mixed with saliva
Epiglottis cartilage flap that prevents food from entering the trachea
Esophagus muscular tube behind the trachea that carries food to the stomach
Peristalsis rhythmic, wave-like movement that helps carry food throughout the alimentary canal
Stomach digests and breaks down food with gastric acids
Cardiac sphincter circular muscle that separates the esophagus and stomach
Pyloric sphincter circular muscle that separates the stomach and small intestine
Chyme semi-liquid material of digested food that enters the small intestine
Small intestine absorbs nutrients into the bloodstream through villi
Villi fingerlike projections on the lining of the small intestines
Duodenum first section of the small intestines that receives bile and pancreatic juices
Jejunum second section of the small intestines
Ileum third section of the small intestines
Large intestines absorbs water and stores feces
Rectum storage area for feces
Anus expels feces/stool
Liver secretes bile and detoxifies substances
Gallbladder stores bile
Bile substance that helps to digest fats
Pancreas organ that produces juices for the small intestines and insulin for the blood stream
Nutrition all body processes relating to food
Nutritional status condition of one’s nutrition
Malnutrition state of poor nutrition
Atherosclerosis fatty build-up in the arteries caused by too much fat in the diet
Hypertension high blood pressure caused by too much salt or fat in the diet
Osteoporosis condition when the bones become porous that is caused by a calcium or vitamin D deficiency
Diabetes inability to control blood sugar caused by obesity
Carbohydrates major source of energy (breads, pastas, potatoes)
Lipids concentrated form of energy, cushions and insulates the body
Saturated fat solid at room temperature (meats)
Bad cholesterol contributes to atherosclerosis
Unsaturated fat soft or oily at room temperature (vegetable oils)
Good cholesterol prevents atherosclerosis
Protein build and repair tissue and regular body functions
Complete proteins contain all 9 essential amino acids (meats, fish, eggs)
Incomplete proteins do not contain all 9 essential amino acids (beans, nuts)
Vitamins organic compounds that are essential to life
Minerals inorganic elements
Water makes up most of the body tissue/cells
Mechanical digestion occurs in the mouth
Chemical digestion occurs in the stomach
Absorption occurs in the small intestines
Metabolism occurs in the cells
National Wellness Institute's definition of wellness An active process through which people become aware of, and make choices towards a more successful existence.
WHO's definition of wellness Health is a state of complete physical, mental and social we-being and not merely the absence of disease or infirmity.
Physical wellness maintaining a healthy body and seeking care when needed
Social wellness helps you perform social roles effectively and comfortably, and create a support network
Intellectual Wellness involves having an open mind when you encounter new ideas and continuing to expand your knowledge
Emotional Wellness relates to understanding your feelings and coping effectively with stress
Occupational Wellness is about enjoying your occupational endeavors and appreciating your contributions
Spiritual Wellness allows you to develop a set of values that help you seek meaning and purpose
Environmental Wellness encourages you to respect the delicate balance between the environment and ourselves
calorie amount of heat produced during metabolsim
therapeutic diet modification of a normal diet used to improve a specific health condition
My Plate Tool provided by the government to help make well-balanced food choices
List the three most important things on a food label serving size, calories and daily value (DV)
5/20 rule Helps make a healthy choice from a food label.
Created by: vorachekt
 

 



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