INTRODUCTION:

NAME:AJAZ AHMAD LAWAY

DESIGNATION:TEACHER
PLACE OF POSTING:GOVERNMENT MIDDLE SCHOOL SHOWGUND MALWAN
EDUCATION ZONE:KULGAM
SCHOOL COMPLEX HEAD:GOVERNMENT HIGHER SECONDARY SCHOOL MALWAN
R/O and P/O:MALWAN Tehsil:Pehloo District:KULGAM UT:JAMMU AND KASHMIR
PROJECT NAME:DIGESTIVE SYSTEM OF MAN.
OBJECTIVE: Deconstruct Standards (COMPREHENSIVE SCIENCE CONCEPT
GASTROENTELOGY) into student friendly language for better understanding.
ACTION STEPS:
01.INTRODUCTORY ACTIVITY (VIDEOS OF GASTROENTEROLOGY
BY GASTROENTEROLOGISTS) OF MODERN WORLD.
THE DIGESTIVE SYSTEM
The Digestive System runs from the mouth to the anus and includes the stomach, the large and small intestines and a number of
accessory organs, including the salivary glands, liver, gallbladder and pancreas. The role of the digestive system is to turn food and liquid
into the building blocks that the body needs to function effectively. To do this it produces and utilises a variety of enzymes and other
substances that aid digestion (breaking food down to smaller molecules).
Food takes around two hours to pass through the stomach, two hours to pass through the small intestine and 20 hours through the large
intestine and into the rectum; the length of the digestive tube from mouth to anus is 9 metres on average. Approximately seven litres of
fluid are secreted by the digestive system and its accessory organs each day. It is important to note that the words ‘intestine’ and ‘bowel’
are interchangeable. When the system works correctly, food is broken down so that nutrients can be absorbed and unwanted products
excreted. When one or more of the functions of the digestive system fail, symptoms and disease can develop.There are many different
processes which contribute to a functioning and effective digestive system:
Ingestion (putting food in your mouth)
Mechanical digestion (chewing and food being churned inside the digestive tract)
Chemical digestion (digestive enzymes and substances breaking food down)
Absorption (molecules passing from digestive system into the body)
Making and passing stools (faeces)
KEY COMPONENTS OF THE DIGESTIVE SYSTEM
Mouth: the beginning of the digestive tract. Food is put into the mouth and broken down by chewing. This is called mechanical digestion.
Various enzymes are secreted to help this breakdown, including saliva or ‘salivary amylase’ which is involved in digestion of
carbohydrates to smaller chains and simple sugars. This is called chemical digestion
Oesophagus: ingested food is swallowed and transported from the mouth to the stomach by the oesophagus
Stomach: churning and mixing motions occur here due to muscle contractions, continuing the process of mechanical digestion. In addition,
chemical digestion occurs in the stomach. The food is mixed with gastric juices and many digestive enzymes to help break down
carbohydrates, proteins and fats. Hydrochloric acid is also released which provides an acidic environment to help enzymes work and
also kills some unwanted bacteria.
Small intestine: the main function of the small intestine is absorption of nutrients and minerals. About 90% of digestion and absorption occurs
here including the digestion of proteins, fats and carbohydrates. Food is moved through the small intestine by co-ordinated contractions
(called peristalsis) of the intestine wall which occur in a wave pattern travelling down from one section to the next. The contractions occur
behind the ball of food (bolus), forcing it through the digestive system.
Large intestine: the main function of the large intestine is to remove water from its contents. This hardens the stool so it can be excreted
from the body via the rectum and anus.
Accessory organs: the liver has many functions which include help with digesting food, storing fuel for the body (glycogen), helping the blood
to clot, and removing or processing alcohol, toxins and medications from the body. The liver also makes bile, which is stored in the
gallbladder before passing into the small intestine, where it aids in fat digestion. The pancreas has two main functions: the production of
digestive enzymes, which pass into the small intestine to help the chemical digestion of food, and the production of certain hormones,
such as insulin, which help control blood sugar levels
02 “Diagram of the Digestive System” provided to students(figure 1.1).
03.“Pathologies of the Digestive System” worksheet.
04. Group Activity: “Process of Digestion”
O5.Discussion of Group Activity.
06.Independent Assessment.
IMPACT:By this methodology the students would be able to get comprehensive
knowledge about GASTROENTEROLOGY which reads as under:
01.To maintain good health, including a healthy digestive system, it is important to follow a balanced healthy
diet that includes a range of foods. It is also important to make lifestyle changes such as avoiding smoking
and keeping active.
02.PREVENTING DIGESTIVE PROBLEMS
Some digestive diseases have genetic components, and others may occur for unknown reasons. But many
disorders of the digestive system can be prevented or minimized with simple solutions, like changing your
diet or exercise habits.
03.WHY IS HEALTHY EATING IMPORTANT?
Eating a healthy and varied diet can improve general well-being. Good nutrition is essential to obtain the
nutrients to keep the body healthy as well as avoiding substances that may be harmful. Having a healthy
diet and doing regular exercise can help to achieve and maintain a healthy body weight. A healthy diet is
also important to help reduce the risk of developing certain long-term diseases such as diabetes, heart
disease and strokes. Additionally, it may reduce the risk of developing certain cancers and types of
dementia. Conversely a poor diet can lead to weight gain and can lead to increased risk of developing
certain long-term diseases. Any of these health conditions can lead to a poor quality of life and other health
complications, which can eventually result in a decreased life expectancy.
04.HOW IMPORTANT IS FOOD HYGIENE?
Poor hygiene can certainly increase your chance of getting food poisoning. Food poisoning is usually a
short-lived illness but it can be very unpleasant while it lasts. Always wash your hands after visiting the toilet
and before handling food. Care should b
e taken with storage of food, particularly in hot weather. Certain foods, especially raw meat, must be kept
covered, separated from other foods and well refrigerated. It is best practice to follow the guidance provided
by food manufacturers’ ‘use by’ and ‘best before’ dates. While some of these are used to specify when the
food will be at its best, it can be risky to eat meat after the stated date. When re-heating food, make sure it
is hot all the way through (e.g. into the middle of a pie or down to the bone in a chicken leg) to kill all bacteria:
if it’s cold or you can see blood, don’t eat it. This is particularly important when using a microwave oven or
a barbecue.
05.What is the impact on the gut and on general health of some of the most popular diets?
06.How do our diet and gut bacteria interact and how does that interaction affect our gut and general health?
07How does diet and specific food components affect appetite and satiety (feeling of fullness)?
08.How do dietary requirements change as we age?
09.How does diet interact with physical activity and how does that interaction affect our gut and general
health?
10.How does diet affect the risk of developing some diseases?
11.What are the links between food and mood?
12.Why do some people gain weight more easily than others?
13.Do food preservatives and other components of processed foods play a role in gut health, general health
or weight gain?