Ingestion
The main organ that begins ingestion of our food.
mouth
The organ that contains acid and digests food
stomach
The organ where most nutrients are absorbed
small intestine
The type of nutrient that is needed in large amounts, such as fats, proteins, and carbohydrates.
macronutrient
When oxygen runs low for metabolism, our bodies produce this chemical as a result
lactic acid
A bodily fluid that is secreted in the mouth and begins chemical digestion
saliva
Proteins that speed up chemical reactions in the body, including the breakdown of food
enzymes
Tiny, finger-like projections in the small intestine that help absorb nutrients from food into the bloodstream
Villi
The two types of micronutrients
vitamins and minerals
The breakdown of complex molecules to form simpler ones, such as the breakdown of carbohydrates into glucose
A muscular tube that connects from the mouth to the stomach
Esophagus
The type of acid in the stomach
hydrochloric acid
Delicate blood vessels that carry oxygen, nutrients, and blood to the cells in your body
capillaries
A unit of energy that measures the amount of energy food provides
calorie
A molecule that stores and transfers energy in living cells
ATP
A small, leaf-shaped sheet of elastic cartilage that protects your windpipe and prevents you from choking
Epiglottis
The type of enzyme that breaks down carbohydrates and starches
amylase
A part of the large intestine which absorbs water and nutrients from partially digested food before it becomes eliminated
colon
The five food groups
fruits, vegetables, grains, proteins, dairy
A process that occurs when atoms lose electrons, which can cause damage or changes to cells, such as browning in some fruits, vegetables, and meats
oxidation
The involuntary contraction and relaxation of muscles in the esophagus that moves food and water to the stomach
peristalsis
When stomach contents, like food or acid, flow back up into the esophagus
Acid reflux
A part of each villi in the small intestine that absorbs lipids, such as fats.
lacteal
A simple sugar which is the main energy source in our body and is a component of many carbohydrates
glucose
Substances found in certain foods, such as tea, that protect cells from damage caused by free radicals.
Antioxidants