Describe how digestion is regulated

What will be an ideal response?


The enterogastrones gastrin, secretin, cholecystokinin, and gastric inhibitory peptide regulate digestion by stimulating or inhibiting the release of secretions from the stomach, small intestine, pancreas, and gallbladder. They also influence gastric motility, which controls the pace of digestion. The enteric nervous system is a network of nerves embedded in the wall of the GI tract. It functions both autonomously and in collaboration with the central nervous system and other nervous system branches to achieve GI functions. Two hormones, ghrelin and peptide YY, communicate with the brain to help you decide when to eat and when to stop eating.

Nutritional Science

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What percentage of the glomerular filtrate volume is excreted as urine each day??

A) ?100% B) ?50% C) ?25% D) ?1%

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TS is an 80-year-old female admitted to the hospital with an exacerbation of COPD. She was diagnosed with the disease 20 years ago and now complains of shortness of breath, dyspnea, and an upset stomach. HT: 5'1" WT: 104 pounds UBW: 115 pounds What percent weight loss has TS experienced?

a. 7.8% b. 8.3% c. 9% d. 9.6% e. 10.5%

Nutritional Science

Ms. S is a 40 yo F admitted to the hospital with nausea and vomiting. She had a Roux en Y gastric bypass 2 mo ago. She reports that her symptoms have been persistent for 2 weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad.". HT: 5'4" WT: 200# UBW: 245# Usual intake: Diet: NPO AM

toast with butter Noon half a tuna sandwich Snack Nutri-Grain bar PM mashed potatoes with gravy Snack ice cream Which of the following would be an appropriate monitoring and evaluation parameter for your next visit to Ms. S? a. tolerance of diet b. weight change c. assessment of biochemical parameters d. assessment of knowledge

Nutritional Science

Cheese often browns and darkens during heating because

a. of caramelization. b. of the Maillard reaction. c. there are too few sugars, amino acids, or lactose in the cheese. d. all of the above answers are correct

Nutritional Science