Digestive System

14.
Digestive system, Nutrition, Metabolism, Body temperature

• a. Anatomy and functions of digestive tract elements
1. Mouth (oral activity)
Includes lips, cheeks, tounge, hard and soft palates and salivary glands
Functions:
Ingestion of food
Chewing and swallowing
2. Pharynx
Muscular tube connecting the mouth to the esophagus. Divided into
nasopharynx, oropharynx and laryngopharynx.
Functions:
Passageway for food and swallowing
3. Esophagus
Muscular tube extending from the pharynx to the stomach, passing through the
diaphragm
Functions:
Peristalsis: contractions propel food toward the stomach and prevents backflow
of stomach contents
4. Stomach
J-shaped organ located in the upper left abdomen, consisting of the cardia,
fundus, body and pylorus
Functions:
Mix food with gastric juice. Hydrochloric acid and pepsin begin protein digestion.
Holds food and releases it gradually into the small intestine. B12 absorption.
5. Small intestine:
Long, coiled tube divided into duodenum, jejunum and ileum
Functions:
Enzymes from pancreas and bile from the gallbladder continue digestion. Villi
and microvilli increase surface area for absorption. Peristalsis move chyme
through intestine.
6. Large intestine (colon)

Cecum, ascending colon, transverse colon, descending colon, sigmoid colon
and rectum
Functions:
Water absorption
Formation of feces
Bacterial fermentation
Expels feces through the rectum and anus
7. Rectum and anus

Rectum is the final section of the large intestine and anus is the opening at the
end of the digestive tracts
Functions:
Rectum stores feces until defecation
Anus eliminates the feces
• b. Accessory organs and their functions

1. Salivary glands
Moistens food, begins starch digestion and cleanses food
2. Liver
Bile production that aids in digestion and absorption
Metabolism: Processes nutrients, detoxifies blood, stores vitamins and minerals
3. Gallbladder
Bile storage and concertation
4. Pancreas
Produces digestive enzymes and produces hormones for blood sugar regulation
• c. Digestion –enzymes and other substances needed (place of production and

their chemical characteristic)
1. Amylase
Produced in salivary glands and breaks down starch into maltose and dextrin
2. Pepsin
Produced in gastric glands and breaks down proteins into peptides
3. Maltase
Breaks down maltose into glucose
4. Sucrase
Breaks down sucrose to glucose and fructose
Hormonal and nervous control of digestion

• d. Absorption
Nutrients from digested food is taken up into the blood stream or lymphatic system.
Where does it happen?

Duodenum and jejunum for nutrients, and ileum for B12 and salts. Villi and microvilli
increase the surface area for absorption.
Types of absorption:
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins and minerals
5. Water
• e. Disorders of digestive system –e.g. stomach ulcers

1. Stomach ulcers
Develop in the inner lining of the stomach, duodenum or esophagus. Causes can
be NSAIDs, H. Pylori, excess stomach acid or lifestyle factors
2. Gastroesophageal reflux disease

Stomach acid frequently flows back into the esophagus and causes irritation.
Can be caused by pregnancy, obesity, foods
3. Irritable bowel syndrome

Abdominal pan and changes in bowel habits. Unknown cause but can be gut-
brain interaction, intestinal motility etc
4. Gallstones
Solid particles that form from bile cholesterol and bilirubin in the gallbladder.
Can be caused by high cholesterol, obesity, pregnancy rapid weight loss
• f. Anabolism vs. catabolism

Anabolism:
Constructs molecules from smaller units. Require energy (ATP) for growth, repair and
synthesis
Proteinsynhtesis, photosynthesis
Catabolism:
Breaks down molecules into smaller units and releases energy. Energy is stored in the
form of ATP and used to power various cellular activities.
Citric acid, glycolysis
• g. Principals of nutrition –minerals and vitamins, essential amino-and fatty acids

Minerals:
1. Calcium – bone and teeth, muscle, nerves. From vegetables, dairy
2. Phosphorus – bone and teeth, DNA/RNA synthesis, energy metabolism from
meat, fish, nuts
3. Magnesium – Muscle and nerve function, blood glucose control, protein
synthesis. From nuts, seeds, whole grains
4. Iron – Oxygen transport, energy metabolism. From red meat poultry, fish, lentils
5. Fluoride – Dental health, bone formation. From tea, fish
Vitamins:
1. Vitamin A – vision, immune function, skin health from carrots, liver, greens
2. Vitamin D – bone health and calcium absorption from sun, fish
3. Vitamin E – skin health from nuts, seeds, greens
4. Vitamin K – Blood clotting, from greens
5. Vitamin C – immune function, from citrus fruits
6. Vitamin B – energy metabolism, from meat, eggs, greens
Amino acids:
1. Histidine – growth, blood cell production
2. Lysine – Protein synthesis
3. Valine – Muscle growth
4. Threonine – collagen, muscle tissue formation
5. Leucine – regulates blood sugar levels
Fatty acids:
1. Omega 3 – found in plant oils and fish
2. Omega 6 – corn oil, meat and animal products
• h. Body temperature –normal range and control function of hypothalamus

Normal range: between 36.1 C to 37.2 C
Control function of hypothalamus:
1. Thermoreceptors
Detects changes in body temp and sends signals to hypothalamus
2. Hypothalamic response
Receives input from thermoreceptors and activates appropriate responses to
conserve or dissipate heat
3. Heat dissipation mechanisms

Blood vessels widen, increasing blood flow and heat loss
Sweating
Behavioural responses
4. Heat conservation mechanisms

Blood vessels narrow, reducing blood flow and heat loss
Shivering
Behavioural responses
5. Heat production
Metabolic activity – increased metabolic rate generates heat
Muscle activity – physical activity generates heat

Digestive System

Uploaded by

Copyright:

Available Formats

Digestive System

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Digestive System

Uploaded by

Copyright:

Available Formats

14.

Digestive system, Nutrition, Metabolism, Body temperature

6. Large intestine (colon)

7. Rectum and anus

• b. Accessory organs and their functions

• c. Digestion –enzymes and other substances needed (place of production and

Hormonal and nervous control of digestion

Where does it happen?

• e. Disorders of digestive system –e.g. stomach ulcers

2. Gastroesophageal reﬂux disease

3. Irritable bowel syndrome

• f. Anabolism vs. catabolism

• g. Principals of nutrition –minerals and vitamins, essential amino-and fatty acids

• h. Body temperature –normal range and control function of hypothalamus

Control function of hypothalamus:

3. Heat dissipation mechanisms

4. Heat conservation mechanisms

You might also like