Digestive System
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Transcript of Digestive System
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Physiology1. Ingestion
Food enters mouth
2. Propulsion Food moves from one organ to next
Swallowing Peristalsis – involuntary muscle contraction
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Physiology3. Food Breakdown
Mechanical – chewing (teeth), churning (stomach)
Chemical Large molecules are broken into smaller building
blocks Proteins -- amino acids Carbs simple sugars (monosaccharides)
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Physiology4. Absorption
Enzymes from liver and pancreas help digest food
Nutrients are absorbed into the bloodstream by active and passive transport
5. DefecationElimination of feces from body
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AnatomyTongue – swallowSalivary glands – moisten food and begin
digestionsEsophagus – brings food from mouth to
stomach (uses peristalsis)Stomach – produces acids to breakdown food,
mixes and churns
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AnatomySmall Intestine – uses enzymes from liver and
pancreas to digest foodNutrients absorbed into blood
Large Intestine – absorbs waterRectum – stores fecesAnus – releases feces
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Accessory OrgansLiver
Makes bile that helps in fat digestionGall bladder – stores bile
PancreasMakes enzymes that digest proteins, carbs and
fat
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Flow of foodMouthesophagusstomachsmall
intestinelarge intestinerectumanus
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Nutrition and MetabolismNutrient
A substance in food that is used by the body to promote normal growth, maintenance and repair
ATPChemical energy needed by cells to do their
activities
Major NutrientsCarbohydratesLipidsProteins
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Nutrition and MetabolismOther nutrients
Needed in minute (small) amounts but still very important Vitamins Minerals
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Carbohydrates – sugars and starchesMade of carbon, hydrogen and oxygenAlmost all come from plants except lactose
and glycogenBroken down to make ATP through the
process of cellular respiration (in mitochondria)
Excess stored as fat or glycogen
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CarbohydratesMonosaccharides – single sugars
Examples – glucose and fructose
Disaccharides – double sugarsExamples – sucrose (table sugar), lactose, maltose
Polysaccharides – many sugars – good for storageExamples – starch (plants store sugar this way),
glycogen (animals store sugar this way)
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Lipids - fatsMade of glycerol and fatty acidsMost abundant source of usable energyUsed for
Insulation, protectionBuild cell membrancesFuel to make ATP
Broken down in the liver (use bile)
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Lipids - fatsSaturated fats – all single bonds – most from
animalsExamples – meat, dairy, some plants (coconut)
Unsaturated fats – some double or triple bondsExample – seeds, nuts, vegetable oils
Cholesterol – steroid – found in cell membranesExample – animal products – meat, eggs, cheese
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ProteinsOver 50% of organic material in bodyMade of amino acidsEssential amino acids come only from the dietUsed for
Collagen – bones, cartilage, tendonsKeratin – hair, nails (waterproofing)Antibodies – immunityHormones – growth and developmentEnzymes – regulate chemical reactions
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VitaminsOrganic nutrients that the body needs in
small amountsObtained through a balanced dietUsed for many things in body (see pgs 543-
544)
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VitaminsA – healthy eyes, skin and bonesD – absorption of calcium and phosphorus (bones
and teethE – prevents cell membrane damageK – helps make certain proteins, especially blood
clottingB1, Riboflavin, Niacin – help in metabolismB12/Folate – help in making DNA and RNA –
important for early pregnancyC – makes collagen, helps in detoxification, helps
absorb iron
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MineralsInorganic substances that the body needs in
small amountsCalcium – strong bones, teeth, blood clotting,
muscles movement, nerve signalsPhosphorus – bone and teethSulfur – part of tendons, cartilage, proteinsSodium /potassium– nerve impulses, muscle
contractionIron – helps make hemoglobinIodine – helps thyroid work
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MetabolismAll the chemical reactions necessary to
maintain lifeCatabolism – breaking down big substances
into smaller substancesAnabolism – building larger molecules from
smaller building blocksEnergy intake = total energy output (heat +
work +storage)If energy intake and energy outflow are
balanced, weight remains stable
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BMR – basal metabolic rateAmount of energy used by the body at restUsed for essential activities – breathing, eating,
heartbeat, kidney funct. EtcAffected by
-surface area – large surface area in relation to volume = increased BMR (thin people)
Gender – BMR is higher in males than femalesThyroxine production
Increased thyroxine = higher BMRAge – Young growing = higher BMR
Elderly = lower BMRStrong emotions = higher BMR
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Total Metabolic RateTMR – total amount of kilocalories the body must
consume to fuel ALL ongoing activities (including exercise, digestion, physical activities)
If calories eaten = TMR your body maintains stable weight
If you eat more than your TMR requires – excess calories are stored as fat
If you eat less than your TMR requires – break down fat
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Determining your BMR/TMRTake your weight in poundsDivide by 2.2 to get weight in kilogramsMultiply by .9 to get calories per hourMultiple by 24 to get calories per day
This number is your BMR
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Determining your BMR/TMRTo find your TMR – it is based on activity levelIf you are sedentary (little or no exercise)
Multiply your BMR by 0.15 and add this number to your BMRIf you are lightly active (light exercise like walking, most
days of week)Multiply your BMR by 0.50 and add this number to your BMR
If you are moderately active (vigorous exercise at least 30 min per day)Multiply your BMR by 0.70 and add this number to your BMR
If you are very active (vigorous exercise at least 60 min per day)Multiply your BMR by 0.80 and add this number to your BMR