Digestive System
Digestive System
Digestive System
FUNCTIONS 2. CHEEKS
→ Form the lateral walls
1. DIGESTION
→ breakdown of ingested food 3. HARD PALATE
→ Forms the anterior roof
2. ABSORPTION
→ passage of nutrients into blood 4. SOFT PALATE
→ Forms the posterior roof
3. METABOLISM
→ production of cellular energy 5. UVULA
→ catabolizing and anabolizing molecules → Fleshy projection of the soft palate
6. VESTIBULE
DIVISION OF DIGESTIVE SYSTEM → Space between lips externally, and teeth and gums internally
A. GASTROINTESTINAL TRACT – mouth, pharynx,
7. TONGUE
esophagus, stomach, small intestine, and large intestine
→ Attached at hyoid and styloid processes, and by the lingual
frenulum
B. ACCESSORY DIGESTIVE ORGANS – teeth, tongue, gall
bladder, salivary glands, liver, and pancreas
8. FRENULUM
→ Membrane that secures the tongue to the floor of the mouth;
GASTROINTESTINAL TRACT limits movement
→ A continuous, hollow coiled tube that digests food, breaks it down, 9. TONSILS
and absorbs the fragments through its lining into the blood. Palatine Tonsils – associated with preventing infections in
digestive and respiratory tract
GASTROINTESTINAL TRACT ACTIVITIES Lingual Tonsils – prevent infection and contains B lymphocytes
and T lymphocytes
1. INGESTION
→ Taking food into digestive tract
→ Act of putting food into mouth PROCESSES OF THE MOUTH
2. MECHANICAL DIGESTION - chewing, mixing, and churning food 1. MASTICATION - chewing of food (MECHANICAL DIGESTION)
Biting - using of teeth to cut the food
Mastication - chewing or grinding food 2. Mixing masticated food with saliva (CHEMICAL DGESTION)
→ SALIVARY AMYLASE – enzyme that digests starch
3. PROPULSION - Deglutition and peristalsis → MUCIN – slippery protein (mucus); protects soft lining of
Deglutition – swallowing digestive system; lubricates food for easier swallowing
Peristalsis – waves of contraction and relaxation of the muscles in → BUFFERS – neutralizes acid to prevent tooth decay
the organ walls → ANTI-BACTERIAL CHEEMICALS – kills bacteria that enter
mouth with food
4. CHEMICAL DIGESTION – catabolic breakdown of food
Initial Digestion - Stomach 3. Initiation of swallowing by the tongue
Final Digestion - Small Intestine 4. Allowing for sense of taste
5. ABSORPTION
→ Movement of nutrients from the G.I. Tract to the blood or PHARYNX
lymph (villi and microvilli)
→ Serves as a way for air and food
6. DEFACATION
→ Food is propelled to the esophagus by 2 muscle layers
→ Elimination of indigestible and unabsorbed solid wastes
1. Longitudinal Inner Layer
(Large Intestine)
2. Circular Outer Layer
ORGANS OF DIGESTIVE SYSTEM → Food movement is by alternating contractions of the muscle layers
(PERISTALSIS)
MOUTH
STOMACH FUNCTIONS
CHEMICAL DIGESTION IN THE SMALL INTESTINE
→ Acts as storage tank for food
→ Site of food breakdown → Source of enzymes that are mixed with chyme
→ Produces 2 to 3 liter of gastric juice (HCl, enzymes, and mucus) → Acid from the stomach mixes with digestive juices from accessory
per day glands
→ Chemical breakdown of protein begins at stomach
PEPSIN – enzyme that breaks down proteins; secreted as • PANCREAS:
pepsinogen which is activated by HCl 1. PEPTIDASES – digests proteins and breaks peptide bonds
→ Delivers chyme (processed food) to the small intestine (trypsin, chymotrypsin, carboxypeptidase)
→ Regulated by neural and hormonal factors 2. PACREATIC AMYLSE – digests starch
1. MOTILIN – a polypeptide that has a role in fat metabolism 3. LIPASE – needed to digest fat
2. GASTRIN – a hormone that stimulates the production of 4. NUCLEASES – digests nucleic acids
gastric acid in the stomach
3. SECRETIN – a peptide hormone secreted by the duodenum • LIVER
that serves to regulate its acidity → Produces bile
→ BILE – breaks up fats
→ It takes 4 hours for the stomach to empty after a well-balanced meal
and 6 hours for a fatty meal • GALL BLADDER
→ Storage of bile
2. HIATAL HERNIA – superior part of the stomach protrudes above • SEGMENTAL MOVEMENTS
the diaphragm allowing juices to go into esophagus → Mix chyme with digestive juices
→ Aid in propelling food
3. VOMITING – reverse movement of the food, brought about by a
signal from the medulla
LARGE INTESTINE
1. DIARRHEA – results when water in not sufficiently absorbed by → Produces a wide spectrum of digestive enzymes that break down
large intestine (can be due to bacteria) all categories of food
→ Enzymes are secreted into duodenum
2. CONSTIPATION – results when too much water is absorbed by the → Alkaline fluid introduced with enzyme neutralizes acidic chyme
large intestine → Endocrine products of pancreas: INSULIN
→ Consist of salivary glands, teeth, pancreas, liver, gall bladder → Largest internal organ/gland in the body
→ Located on the right side of the body under the diaphragm
→ Consist oof four lobes suspended from the diaphragm and
SALIVARY GLANDS abdominal wall by the falciform ligament
→ Connected to the gall bladder via the COMMON HEPATIC DUCT
→ Saliva-producing glands
1. Bile salts
3. SUBLINGUAL GLANDS – located under the tongue
2. Bile pigment (mostly bilirubin from the breakdown of
hemoglobin)
TEETH 3. Cholesterol
4. Phospholipids
→ The role is to masticate or chew the food 5. Electrolytes
→ Aids in mechanical digestion
• Blood circulates through the liver and glucose is removed. If the → PROTEINS – major structure for building cells
body has an abundance, glucose is made into glycogen. The
process is called GLYCOGENESIS.
DISEASES AND DISORDERS
• If the body is low on sugar, the liver will break down the glycogen
into sugar/glucose. The process is called GLYCOGENOLYSIS. 1. FROSTBITE – when the body is exposed to low temperatures;
capillaries constrict to keep blood deeper for the internal organs
CARBOHYDRATE METBOLISM 2. SHIVERING – occurs when internal body becomes too cold; this
produces heat
CELLULAR RESPIRATION – glucose is broken down, releasing
chemical energy to form ATP 3. HYPOTHERMIA – extremely low body temperature; this results
from prolonged exposure to cold; vital signs decreased
GLUCOSE + O2 = CO2 + H2O + ATP
4. If the body is hot, capillaries become flushed with warm blood,
• If too much sugar is in the blood, it will be converted to FAT! releasing heat; SWEATING will occur. HEAT STROKE or HEAT
EXHAUSTION can occur.
PROTEIN METABOLISM
5. CLEFT PALATE – palate does not form properly; deformities of
• Amino acids (make up proteins) are used to make ATP only when mouth, nose, and lips
proteins are over abundant or carbohydrates, and fats are not
available. 6. CYSTIC FIBROSIS – excessive mucus impairs activity of
• Amino acids are oxidized and ammonia (NH3) is given off pancreas; fat and fat-soluble vitamin are not digested
(secreted). The rest of the amino acids enter the citric acid cycle.
7. PHENYLKETONURIA – inability to use amino acids in food; can
cause brain damage and mental retardation
FAT METABOLISM
8. GASTROENTERITIS – inflammation of the gastrointestinal tract;
• Most of fat metabolism occurs in the liver can be cause by contaminated food
• Fat is broken into acetic acid. Then, it is oxidized and CO 2, H2O,
and ATP are formed. 9. APPENDICITIS – inflammation of appendix
• This occurs when there are low amounts of sugar in the blood.
10. ULCER – lesion or erosion of mucus membrane, leads to exposure
to secretions of the stomach
GALL BALDDER
1. GALLSTONES – occur when bile is stored for too long and fat
crystallizes
NUTRITION
CATEGORIES OF NUTRIENTS