Digestion and NutritionDigestion and Nutrition

By Chaan Harris and Halainna RamosBy Chaan Harris and Halainna Ramos

Digestion-Digestion- the the mechanicalmechanical and and chemicalchemical breakdown of foods and breakdown of foods and the absorption of the resulting the absorption of the resulting nutrients by cellsnutrients by cells

Digestive system-Digestive system-consists of the consists of the alimentaryalimentary canalcanal

The The alimentary systemalimentary system includes includes the mouth, the mouth, pharynxpharynx, esophagus, , esophagus, stomach, small and large stomach, small and large intestineintestine, , and anus; extends about and anus; extends about 88 meters meters from the mouth to the anusfrom the mouth to the anus

-The accessory organs include the -The accessory organs include the salivarysalivary glandsglands, liver, , liver, gallbladdergallbladder, ,

and pancreasand pancreas

Digestive SystemDigestive System

The wall of the alimentary canal consists of four distinct layers that are developed The wall of the alimentary canal consists of four distinct layers that are developed to different degrees from region to region: to different degrees from region to region: MucosaMucosa, submucosa, , submucosa, muscular layermuscular layer, , and serosa/serous layerand serosa/serous layer

Mucosa/mucous membraneMucosa/mucous membrane: Surface epithelium, underlying connective tissue and a : Surface epithelium, underlying connective tissue and a small amount of small amount of smoothsmooth muscle. muscle.

Submucosa: Consists of Submucosa: Consists of looseloose connectiveconnective tissue as well as glands, blood vessels, tissue as well as glands, blood vessels, lymphatic vessels, and nerves organized into a network called plexus.lymphatic vessels, and nerves organized into a network called plexus.

MuscularMuscular layer: This layer produces layer: This layer produces movementmovement of the tube. It consists of two coats of the tube. It consists of two coats of of smoothsmooth muscle tissue and some muscle tissue and some nervesnerves organized into a plexus. When the organized into a plexus. When the circular fibers contract, the tube’s diameter decreases.circular fibers contract, the tube’s diameter decreases.

Serosa/Serous layer: The cells of the serosa protect the Serosa/Serous layer: The cells of the serosa protect the underlyingunderlying tissues and tissues and secretes serous fluid.secretes serous fluid.

Structure of the WallStructure of the Wall

MovementMovement

The The mouthmouth receives food and begins receives food and begins digestiondigestion by mechanically reducing the size of by mechanically reducing the size of solid particles and mixing them with solid particles and mixing them with salivasaliva

Cheeks and Lips:Cheeks and Lips:

The The cheekscheeks consist of outer layers of skin, pads of subcutaneous fat, muscles consist of outer layers of skin, pads of subcutaneous fat, muscles associated with associated with expressionexpression and and chewingchewing..

Lips surround the mouth openingLips surround the mouth opening

Tongue:Tongue:

The tongue nearly fills the oral cavity when the mouth is The tongue nearly fills the oral cavity when the mouth is closedclosed. . MucousMucous membranemembrane covers the tongue; the membranous fold is called the covers the tongue; the membranous fold is called the frenulumfrenulum which which connects the connects the midlinemidline of the tongue to the of the tongue to the floorfloor of the mouth. of the mouth.

The body of tongue is mostly The body of tongue is mostly skeletalskeletal muscle. These muscles mix food articles with muscle. These muscles mix food articles with saliva during saliva during chewingchewing and move food toward the and move food toward the pharynxpharynx during swallowing. during swallowing.

Rough projections called Rough projections called papillaepapillae on the tongue surface provide friction; also on the tongue surface provide friction; also bears bears tastetaste budsbuds..

The posterior region, or the The posterior region, or the rootroot of the tongue is anchored to the hyoid bode of the tongue is anchored to the hyoid bode

Palate:Palate:

The The palatepalate forms the roof of the oral canal cavity and consists of a hard anterior forms the roof of the oral canal cavity and consists of a hard anterior part and a soft posterior part.part and a soft posterior part.

In the back of the mouth, on either side of the tongue and closely associated with In the back of the mouth, on either side of the tongue and closely associated with the palate are masses of the palate are masses of lymphaticlymphatic tissue called tissue called palatine tonsilspalatine tonsils

Teeth:Teeth:

There are 2 different sets of teeth form during development.There are 2 different sets of teeth form during development.-The first set, the -The first set, the primaryprimary teethteeth usually erupt through the gums at regular intervals usually erupt through the gums at regular intervals

between the ages of six months and two to four years.between the ages of six months and two to four years.

Before the primary teeth shed, their roots are Before the primary teeth shed, their roots are resorbed. The resorbed. The pressurepressure from the developing from the developing secondarysecondary teeth push the teeth push the primaryprimary teeth out of teeth out of their sockets.their sockets.

Teeth begin Teeth begin mechanicalmechanical digestion by breaking digestion by breaking pieces of food into smaller piecespieces of food into smaller pieces

-This action increases the surface are of food -This action increases the surface are of food particles, allowing digestive enzymes to particles, allowing digestive enzymes to react more effectively with the food react more effectively with the food moleculesmolecules

Each tooth consists of 2 main portions: The Each tooth consists of 2 main portions: The crowncrown and the and the rootroot

Glossy white Glossy white enamelenamel covers the crown. Enamel covers the crown. Enamel consists of mainly calcium salts and is the hardest consists of mainly calcium salts and is the hardest substance in the body.substance in the body.

TeethTeeth

Teeth cont.Teeth cont. Dentin is a substance close to bone, but is much harder.Dentin is a substance close to bone, but is much harder.

Surrounds the tooth’s central cavity which contains a combination of Surrounds the tooth’s central cavity which contains a combination of bloodblood vvesselsessels, nerves , and , nerves , and connectiveconnective tissuetissue called called pulppulp..

Blood vessels and nerves reach this cavity through tubular Blood vessels and nerves reach this cavity through tubular rootroot canalscanals extending into the rootextending into the root

A thin layer of bonelike material called A thin layer of bonelike material called cementumcementum encloses the root. The encloses the root. The periodontalperiodontal ligamentligament surrounds the cementum. This ligament contains bundles of surrounds the cementum. This ligament contains bundles of thick thick collagenouscollagenous fibers fibers

Salivary GlandsSalivary Glands The The salivarysalivary glandsglands secrete saliva. – The fluid moistens food particles, helps bind secrete saliva. – The fluid moistens food particles, helps bind

them, and begins the chemical digestion of carbohydrates.them, and begins the chemical digestion of carbohydrates.

Within a salivary gland are two types of secretory cells: serous cells and mucous Within a salivary gland are two types of secretory cells: serous cells and mucous cellscells

SerousSerous cells produce watery fluid that contains that digestive enzyme cells produce watery fluid that contains that digestive enzyme amylseamylse

When a person sees, smells, or thinks, parasympathetic nerve impulses elicit the When a person sees, smells, or thinks, parasympathetic nerve impulses elicit the secretion of a large volume of watery salivasecretion of a large volume of watery saliva

ParatiaParatiall glands- are the glands- are the largestlargest of the major salivary glands. of the major salivary glands.

-Each gland lies anterior and somewhat inferior to the ear-Each gland lies anterior and somewhat inferior to the ear

Sybmandibular glandsSybmandibular glands- located on the floor of the mouth on the inside surface of - located on the floor of the mouth on the inside surface of the lower jawthe lower jaw

Pharynx and EsophagusPharynx and Esophagus

The pharynx connects the nasal and oral cavities with the larynx and esophagus. It The pharynx connects the nasal and oral cavities with the larynx and esophagus. It has 3 partshas 3 parts

NasopharynxNasopharynx- communicates with the nasal cavity and provides a passageway - communicates with the nasal cavity and provides a passageway for air during breathingfor air during breathing

Is posterior to the soft palate and inferior to the Is posterior to the soft palate and inferior to the nasopharynxnasopharynx

LaryngophanrynxLaryngophanrynx is inferior to the orophyrnx; pathway to the esophagus is inferior to the orophyrnx; pathway to the esophagus

Swallowing MechanismSwallowing Mechanism

Food is mixed with saliva and forced into the pharynxFood is mixed with saliva and forced into the pharynx

Involuntary reflex actions force the food into the esophagusInvoluntary reflex actions force the food into the esophagus

The soft palate raises, preventing food from entering the nasal cavityThe soft palate raises, preventing food from entering the nasal cavity

The hyoid bone and larynx is are elevated. The The hyoid bone and larynx is are elevated. The epiglottisepiglottis blocks off the blocks off the top of the top of the larynxlarynx so the food doesn’t enter the so the food doesn’t enter the tracheatrachea

Peristalis transports food to the stomachPeristalis transports food to the stomach

The stomach is divided into The stomach is divided into 44 parts: parts: Cardiac, fundic, body and pyloric Cardiac, fundic, body and pyloric

regionsregions

-The -The cardiaccardiac region is a small area near region is a small area near the esophageal opening. the esophageal opening.

The The fundicfundic region is a temporary storage region is a temporary storage areaarea

The body region is the The body region is the mainmain part of the part of the stomach and lies between the fundic stomach and lies between the fundic

and and pyloricpyloric portions portions

The pyloric region narrows and becomes The pyloric region narrows and becomes the the pyloricpyloric canalcanal as it approaches the as it approaches the

small intestinesmall intestine

StomachStomach

PancreasPancreas The pancreas produces pancreatic juice that is secreted into a pancreatic ductThe pancreas produces pancreatic juice that is secreted into a pancreatic duct

Pancreatic juice contains enzymes that split Pancreatic juice contains enzymes that split carbohydratescarbohydrates, proteins, , proteins, lipidslipids, , and nucleic acidsand nucleic acids

The carbohydrate digesting enzyme is The carbohydrate digesting enzyme is pancreaticpancreatic amylaseamylase, which splits the , which splits the molecules of starch/glycogen into double sugarsmolecules of starch/glycogen into double sugars

Pancreatic lipasePancreatic lipase is a fat digesting enzyme that breaks triglyceride molecules is a fat digesting enzyme that breaks triglyceride molecules to fatty acids and glycerolto fatty acids and glycerol

NucleasesNucleases are enzymes that break down nucleic acid molecules into are enzymes that break down nucleic acid molecules into nucleotidesnucleotides

Trypsin, chymotypsin and caboxypeptidaseTrypsin, chymotypsin and caboxypeptidase are protein splitting enzymes are protein splitting enzymes

LiverLiver The liver is located in the upper The liver is located in the upper rightright quadrant of the abdominal cavity and is quadrant of the abdominal cavity and is

inferior to the inferior to the diaphragmdiaphragm

Functions:Functions: metabolizes metabolizes carbohydratescarbohydrates, lipids and , lipids and proteinsproteins Filters Filters bloodblood

Destroys toxinsDestroys toxins Secretes Secretes bilebile

maintaining normal concentration of blood glucosemaintaining normal concentration of blood glucose transports fat to transports fat to adiposeadipose tissue tissue

The The gallbladdergallbladder stores bile between meals stores bile between meals

Small/Large IntestineSmall/Large Intestine

The small intestine is a The small intestine is a tubulartubular organ that organ that extends from the pyloric sphincter to the extends from the pyloric sphincter to the beginning of the large intestine. –fills beginning of the large intestine. –fills mostmost of the cavityof the cavity

Has 3 portions: the duodenum, jejunum Has 3 portions: the duodenum, jejunum and the ileumand the ileum

The large intestine starts in the lower The large intestine starts in the lower right side of the abdominal cavity right side of the abdominal cavity where the ileum joins the where the ileum joins the cecumcecum (beginning of intestine). –It ascends (beginning of intestine). –It ascends to the right, crosses left, and descends to the right, crosses left, and descends into the pelvisinto the pelvis

It opens to the outside of the body as It opens to the outside of the body as the anusthe anus

The narrow tube with a closed end is The narrow tube with a closed end is called the vermiform called the vermiform appendixappendix

**Fun Fact: the human appendix has **Fun Fact: the human appendix has no known digestive functionno known digestive function

-It absorbs water and -It absorbs water and electrolyteselectrolytes and and forms and stores fecesforms and stores feces

Small/Large IntestineSmall/Large Intestine

Vitamins/ MineralsVitamins/ Minerals VitaminsVitamins are organic compounds other than carbs, lipids and proteins are organic compounds other than carbs, lipids and proteins

- - FatFat-soluble vitamins are vitamins A, D, E and K; -soluble vitamins are vitamins A, D, E and K; waterwater –soluble are B and C –soluble are B and C

Fat-soluble vitamins dissolve in fat which associates them with lipids and are Fat-soluble vitamins dissolve in fat which associates them with lipids and are influence by the same factors that affect lipid influence by the same factors that affect lipid absorptionabsorption

-Fat-soluble vitamins can accumulate in various tissues and can lead to -Fat-soluble vitamins can accumulate in various tissues and can lead to overdose conditions.overdose conditions.

Vitamin B help oxidize carbohydrates, lipids, and proteins; Vitamin C promotes Vitamin B help oxidize carbohydrates, lipids, and proteins; Vitamin C promotes iron absorptioniron absorption

Dietary mineralsDietary minerals are essential in human are essential in human metabolismmetabolism Some minerals are part of inorganic compounds, like calcium phosphate of Some minerals are part of inorganic compounds, like calcium phosphate of

bonebone They play vital roles in nerve impulse production, muscle fiber contraction and They play vital roles in nerve impulse production, muscle fiber contraction and

maintenance of themaintenance of the pH pH of body fluidsof body fluids

Carbohydrate, Lipid and Protein Carbohydrate, Lipid and Protein DigestionDigestion

Carbohydrates are organic compounds used to supply energy for cellular processesCarbohydrates are organic compounds used to supply energy for cellular processes

They can be ingested in a They can be ingested in a varietyvariety of forms: starch from of forms: starch from grainsgrains and vegetables, and vegetables, glycogen from meats, disaccharides from cane sugar, and monosaccharides from glycogen from meats, disaccharides from cane sugar, and monosaccharides from honeyhoney and and fruitsfruits. .

-Liver enzymes catalyze reactions that convert fructose and galactose into -Liver enzymes catalyze reactions that convert fructose and galactose into glucose, which is the carbohydrate form mostly used for cellular fuelglucose, which is the carbohydrate form mostly used for cellular fuel

Digestion breaks down complex carbohydrates into monosaccharides which are Digestion breaks down complex carbohydrates into monosaccharides which are small enough to be absorbedsmall enough to be absorbed

Lipids:Lipids: include fats, oils and fatlike substances; they supply energy for cellular include fats, oils and fatlike substances; they supply energy for cellular processesprocesses

Mostly found in meats, Mostly found in meats, eggseggs, milk, , milk, nutsnuts and lard (both plant- and animal-based foods) and lard (both plant- and animal-based foods)

Proteins:Proteins: Supply energy after digestion breaks them down into amino acids; they Supply energy after digestion breaks them down into amino acids; they control metabolic rates, control metabolic rates, clottingclotting factors, elastin/collagen of factors, elastin/collagen of connectiveconnective tissue tissue

Found in meats, fish, poultry, cheese/milk, eggs and cerealsFound in meats, fish, poultry, cheese/milk, eggs and cereals

Healthy DietsHealthy Diets

An adequate diet provides sufficient energy, essential fatty acids, amino acids, An adequate diet provides sufficient energy, essential fatty acids, amino acids, vitamins and minerals to support growth and repair body tissuevitamins and minerals to support growth and repair body tissue

If a person lacks essential nutrients, malnutrition can be a result. This can be due to If a person lacks essential nutrients, malnutrition can be a result. This can be due to undernutrition (symptoms of deficiency diseases) or overnutrition (excess nutrient intake)undernutrition (symptoms of deficiency diseases) or overnutrition (excess nutrient intake)

Individual requirements for nutrients vary with age, sex, growth rate, amount of Individual requirements for nutrients vary with age, sex, growth rate, amount of physical activity, and levels of stress.physical activity, and levels of stress.

A measurement called body mass index, or BMI is used to determine whether a person is A measurement called body mass index, or BMI is used to determine whether a person is of adequate weight, overweight, or obese. *Obesity rates are increasing in the U.S and of adequate weight, overweight, or obese. *Obesity rates are increasing in the U.S and raises the risk of developing cardiovascular disease, diabetes, and/or cancerraises the risk of developing cardiovascular disease, diabetes, and/or cancer

Food pyramids are used to organize foods according to suggested amounts (serving Food pyramids are used to organize foods according to suggested amounts (serving size)size)

Adequate Diet In order to have an adequate diet, an athlete would have to have a strict diet to

follow.

They would have to load up on carbohydrates (it’s the main source of energy);

For muscle tone, eat about 5 oz. of proteins (but not too much; it doesn’t provide a lot of energy, but its good for building muscle tissue; Calcium for bones (dairy)

-For long events like marathons, athletes eat a lot of unsaturated fat from foods like nuts, vegetable oils and fatty fish.

A person with a heart condition however, won’t be able to eat the same foods, or the same amount as athletes.

They are more likely to eat low-sodium canned vegetables and fruits

Grains: Whole-Wheat flour, High-fiber cereal, oatmeal, ground flaxseed and brown rice

Proteins- Low-fat dairy products, egg whites, fish (mostly fatty, cold-water), skinless poultry, soybeans and soy products

Diseases in the Digestive Sys. There are many types of diseases in the digestive system:

Anorexia nervosa- self starvation Cachexia-state of chronic malnutrition and physical wasting Cholelithiasis- inflammation of the gallbladder Dysphagia- Difficulty swallowing Enteritis- Inflammation of the intestine Gastrectomy- partial or complete removal of the stomach Glossitis- inflammation of the tongue Hyperalimentation- long-term intravenous nutrition Pharynatitis- inflammation of the pharynx Stomatitis- inflammation of the lining of the mouth

Works CitedWorks Cited www.aokain.com/stomach-diagram-labeled/ Shier, David. Shier, David. Hole’s Essentials of Human Anatomy and Physiology. 9th Edition.

Boston: New York, 2006. 386-422. Print. www.colgate.com/app.CP/US/EN/OC www.enchantedlearning.com/subjects/anatomy/digestive/labeleasy/ En.wikipedia.org/wiki/Small _intestine www.everythingessential.me/HealthConcerns/DigestiveDisorders.html Jaret, Peter. “Top Nutrition Tips for Athletes”. WebMD. June 17, 2012. WebMD..

Web. April 29, 2014 http://www.webmd.com/fitness-exercise Mayo Clinic Staff. “Heart-healthy diet: 8 steps to prevent heart disease”. 20 April

2014. Mayo Clinic. 20 April 20114. Web. <http://www.mayoclinic.org/diseases-conditions>

www.pwsausa.org/syndrome/foodpyramid.htm www.sites.duke.edu/sofabkidsculinarycamp2013/ www.washingtonpost.com/wp-srv/nation/daily/graphics/diet_042005.html