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mod e WK2

KEY TERMS

QuestionAnswer
The taking in of nutrients from food and liquids ABSORPTION
Molecules that make up proteins AMINO ACIDS
Inflammation of the appendix APPENDICITIS
Chemical substances that include, sugars, glycogen, starches and cellulose with only a carbon, hydrogen and oxygen make up CARBOHYDRATES
The soupy consistency of food after mixing with stomach acids as it passes into the small intestines CHYME
Dry, hard stools that may be decreased in frequency CONSTIPATION
Frequent, watery, loose stools DIARRHEA
The mechanical, chemical, and enzymatic action of breaking food into molecules that can be used in metabolism DIGESTION
vomiting EMESIS
Elimination of waste products through stools and urine EXCRETION
Inflammation of the stomach lining GASTRITIS
The act of taking in food or liquid INGESTION
An ulcerative condition of the lower esophagus, stomach, or duodenum, usually resulting from the bacterium Halicobacter pylori PEPTIC ULCER
The contraction and relaxation of the tubular muscles of the esophagus,stomach, and intestines that move substances from the mouth to the anus PERISTALSIS
A lesion on a mucous surface of the GI tract ULCER
Created by: ALYSSA1
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