Digestive System and Nutrition

Organs Process of Digestion Nutrition

Path of Food through the Digestive System

mouth pharynx esophagus
Produces pepsin, HCl

Produces peptidases, maltase, lactase

stomach small intestine large intestine anal canal

Peristalsis: Muscular contractions that move food through the digestive system

Accessory Organs and Glands

Produce salivary amylase

salivary glands

Produces bile

Produces pancreatic amylase, trypsin, lipase

liver gall bladder

Stores bile

pancreas

Process of Digestion and Absorption Mouth

Teeth chew food into smaller pieces Salivary amylase (enzyme in saliva) begins starch digestion Tongue mixes food with saliva to form Starch in bun has been broken into bolus to be smaller chains of swallowed sugars

Process of Digestion and Absorption Stomach

HCl acid unfolds proteins Pepsin (enzyme) begins protein digestion, breaking some peptide bonds
Protein in beef has been broken into smaller chains of amino acids
esophagus sphincter pyloric sphincter muscularis layer has three layers of muscle mucosa layer has rugae

gastric pit gastric gland cells that secrete gastric juice

Contains pepsin, HCl, mucus

Process of Digestion and Absorption

Small Intestine
Large surface area due to numerous villi Bile emulsifies lipids Pancreatic and intestinal enzymes digest carbohydrates, lipids, venule proteins Amino acids and sugars arteriole lymphatic absorbed into blood vessel Lipids absorbed into Carbohydrate, Protein and Fat lymphatic system have been digested
and absorbed
villus lacteal blood capillaries

Digestion occurs by Hydrolysis of Macromolecules

Emulsification: physical dispersion of lipids into smaller droplets
carbohydrate pancreatic amylase

protein

Hydrolysis: chemical separation of subunits hydrolysis

glucose

+
bile salts fat globules emulsification droplets lipase

trypsin peptides peptidase

maltase cell of intestinal villus

Hydrolysis

amino acids

pH = basic

pH = basic

pH = basic

blood capillary

blood capillary

lymphatic capillary

Carbohydrate digestion

Protein digestion

Fat digestion

Process of Digestion and Absorption Large Intestine

Absorbs water Absorbs salts (minerals) Absorbs some vitamins Stores waste for later elimination
Calcium from cheese has been absorbed. Fiber from tomatoes and lettuce remains.

Distribution and Use of Nutrients

Liver
regulates nutrient entry into blood detoxifies blood stores iron and fat-soluble fatvitamins makes plasma proteins stores and releases glucose produces urea from amino acids produces bile destroys old red blood cells helps regulate blood cholesterol

Applying Your Knowledge

1. 2. 3. 4. A. B. C. D. Stomach Mouth Large Intestine Small Intestine

Where are fats digested? Where do proteins unfold? Where does starch digestion begin? Where is water absorbed?

Nutritional Recommendations
Macronutrients
Carbohydrate Fat Protein

Water Micronutrients
Vitamins Minerals
Use fats in small amounts

Carbohydrates: Dietary Recommendations

58% of calories from carbohydrates No more than 10% of calories from simple, refined sugars Emphasize Complex Carbohydrates
Starch Fiber (cellulose)

Naturally-occurring simple carbohydrates Naturally Fructose from fruit Lactose from milk

Fats: Dietary Recommendations

< 30% of calories from fats < 10% of calories from saturated fats Limit cholesterol to 300 mg/day Avoid trans fatty acids in partially hydrogenated products Emphasize Unsaturated fatty acids from vegetables, fish, legumes, and nuts Oils: mono- or polyunsaturated mono

Proteins: Dietary Recommendations

12% of calories from proteins 8 essential amino acids obtained from Lean sources of animal protein Complementary plant proteins
Beans + Grains Beans + Seeds

Vitamins
Organic compounds used in metabolic reactions as coenzymes or antioxidants Water Soluble: B vitamins, C Fat Soluble: A, D, E, K Adequate amounts come from a varied diet that includes vegetables and fruits May prevent cancer and cardiovascular disease

Minerals
Inorganic substances required by the body Macrominerals needed in large amounts, eg. calcium Microminerals needed in smaller amounts, eg. iron May need to emphasize certain foods to obtain iron or calcium May need to limit foods high in sodium

Applying Your Knowledge

1. 2. 3. 4. 5. Calcium Vitamin C Lipid Carbohydrate Protein

A. Which one is a mineral? B. Which macronutrient should supply the greatest number of calories in the diet? C. Which one may protect against cancer?

Reading a Nutrition Label

More info at http://www.fda.gov

Calorie Percentage Calculations

Number of grams Caloric value Total calories

12 x 9/250 = 0.432 x 100 = 43.2% 3 x 9/250 = 0.108 x 100 = 10.8% 31 x 4/250 = 0.496 x 100 = 49.6% 5 x 4/250 = 0.080 x 100 = 8.0% 5 x 4/250 = 0.080 x 100 = 8.0%

These should add to 100%.