THE Process of Digestion

THE
PROCESS OF
DIGESTION
PHYSIOLOGY OF NUTRITION
Five processes are involved in the
body’s use of nutrients:
1. Ingestion.
2. Digestion.
3. Absorption.
4. Metabolism.
5. Excretion.
Video Source:
How Your Digestive System Works
https://bit.ly/2Y8LpaC
The Digestive System
5
Ingestion
• The taking of food into the
digestive tract, generally through
the mouth.
Digestion
The mechanical and chemical processes that
convert nutrients into a physically absorbable state.
Digestion includes:
–Mastication (chewing)
–Deglutition (swallowing)
–Peristalsis (coordinated, rhythmic,
serial contractions of the smooth
muscles of the Gastro Intestinal tract)
Digestion
The breakdown of food in the body in
preparation for absorption.
Mechanical digestion: food is broken up
by teeth and moved along Gastro
Intestinal tract by peristalsis.
Chemical digestion: carbohydrates,
proteins, and fats are broken down into
nutrients tissues can absorb and use.
Digestion
Chemical changes occur through
hydrolysis (the addition of water and
breaking down of food molecules).
Enzymes act on food substances,
causing them to break down into
simple compounds.
Enzymes
An enzyme can act as a catalyst,
which speeds up the chemical
reactions without itself being
changed in the process.
Absorption
• The process by which the end
products of digestion pass
through the small and large
intestines into the blood or
lymph systems.
Absorption
The passage of nutrients into the
blood or lymphatic system.
Nutrients must be in their simplest
form
– Carbohydrates simple sugars
– Proteins amino acids
– Fats fatty acids and glycerol
Absorption
Most absorption occurs in the small
intestine; some occurs in the large
intestine.
Water is absorbed in the stomach,
small intestine, and large intestine.
The Digestive System
Mouth
Digestion begins here
Enzyme (salivary amylase) acts on starch
Starch is a complex carbohydrate
Teeth break up food; food mixes with
saliva
“Bolus” is formed.
BOLUS is a masticated lump or ball of
food ready to be swallowed
 Length of time food is in mouth is brief
Small amounts of carbohydrates changed
Esophagus
Food travels through this muscular tube;
Connects mouth to stomach
Peristalsis and gravity act to move bolus,
Cardiac sphincter opens at lower end of
esophagus to allow passage of bolus into
stomach
Stomach
Temporary storage of food
Mixing of food with gastric juices
Regulation of a slow, controlled emptying
of food into the intestine
Secretion of the intrinsic factor for
vitamin B12
Destruction of most bacteria
inadvertently consumed
Stomach
Hydrochloric acid prepares the
gastric area for enzyme action
Pepsin breaks down Proteins
In children, Rennin breaks down Milk
Proteins
Lipase acts on emulsified Fats
Small Intestine
Hormones released
–Secretin causes pancreas to
release sodium bicarbonate to
neutralize acidity of chyme
–Cholecystokinin triggers
gallbladder to release bile
Small Intestine
BILE
–Emulsifies fat after it is secreted
into small intestine
–Produced in liver; stored in
gallbladder
Enzymes are found in the
pancreatic juice that is secreted
into small intestine.
 Pancreatic Proteases (trypsin,
chymotrypsin, carboxypeptidases):
split Proteins
 Pancreatic Amylase: converts
Starches (Polysaccharides) to Simple
Sugars / Glucose
 Pancreatic Lipase: reduces Fats to
Fatty Acids & Glycerol
Small Intestine
 Produces enzymes
 Prepares foods for absorption
 Lactase Maltase, Sucrase convert
 Lactose, Maltose, Sucrose to
Simple Sugars
Small Intestine
Peptidases reduce Proteins to Amino
Acids
Twenty-two feet long
Villi, hairlike projections, increase
surface area for maximum absorption
25
Large Intestine
Colon walls secrete mucus to
protect against acidic digestive
juices in chyme, ( a semi-liquid
mixture of food mass)
Major tasks of the large
intestine:
– Absorb water
– Synthesize some B vitamins
and vitamin K
– Collect food residue
Large Intestine
28
Metabolism
 The use of food by the body after
digestion
 Results in energy
 Occurs after digestion and
absorption; nutrients are carried by
the blood to the cells of the body
Metabolism
Oxidation
 Nutrients combine with oxygen
 Carbohydrates reduce to carbon
dioxide and water
 Protein to carbon dioxide, water, and
nitrogen
 Also known as aerobic metabolism
Energy is released as nutrients are
oxidized.
Metabolism
Anaerobic metabolism reduces
fats without the use of oxygen.
The complete oxidation of
carbohydrates, proteins, and fats
is commonly called the Krebs
cycle.
Metabolism
 Catabolism is the
breakdown of
compounds during
metabolism.
 Anabolism is the
process of using
energy from
oxidation to create
new compounds.
Metabolism
Controlled primarily by hormones secreted
by the thyroid gland: Triiodothyronine (T3)
and thyroxine (T4).
Energy
Needed for involuntary and voluntary
activity
Involuntary activity: maintenance of body
tissue, temperature, growth
Voluntary activity: walking, swimming,
eating, reading, typing
Energy
Three groups of nutrients provide energy
 Carbohydrates
 Fats
 Proteins
Carbohydrates should be primary source
of energy.
Energy
The unit used to measure the energy
value of foods is the kilocalorie.
kcal: amount of heat needed to raise the
temperature of 1 kilogram of water 1
degree Celsius.
kcal is commonly called calorie.
Basal Metabolic Rate (BMR)
 The rate at which

energy is needed for
body maintenance.
 The energy necessary to
carry on all involuntary
vital processes while
the body is at rest.
 Also known as resting
energy expenditure
(REE).
Basic Concept of Nutrition
Many kinds and
All nutrients needed by
combinations of food
the body are available
can lead to a well-
through food.
balanced diet.
No food, by itself, has

Each nutrient has
all the nutrients needed
specific uses in the
for full growth and
body
health
Most nutrients do their

best work in the body
when teamed up with
other nutrients
All persons, throughout The amounts of nutrients
life, have need for the are influence by age, sex,
same nutrients, but in size, activity and state of
varying amounts. health.
The way food is handled Handling means

influences the amount of everything that happens
nutrients in food, its to food while it is being
safety, appearance and grown, processed, stored
taste. and prepared for eating.

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 The rate at which

No food, by itself, has

Most nutrients do their

The way food is handled Handling means

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