2. 13 The Digestive System and Nutrition
Lesson 13.1: Nutrition Lesson 13.2: Anatomy and Physiology of the Digestive System Lesson 13.3: Disorders and Diseases of the Digestive System

3. Chapter 13: The Digestive System and Nutrition
Lesson 13.1
Nutrition

4. Do Now Grab your folders.
Begin working on your “Learning the Key Terms” worksheet.
Chapter 12 Lesson 3 vocab is on page 437.
You have 8 minutes to complete the worksheet.
Turn in the worksheet to Mr. B when you are finished.

5. Today’s Objectives Identify the major categories of nutrients.
Identify nutrients that can have negative effects on your health, and describe the negative effects.

6. Nutrition
Intro
Why are we starting the digestive system with nutrition?
The digestive system exists to provide nutrients to the body.
We will study the nutrients found in the food we eat before we examine the digestive system itself.

7. Nutrition
Energy
As you are sitting in class, your body is growing, breathing, moving, pumping blood, and staying warm.
In order to perform all of those activities your body needs energy.
Energy is the ability to do work.
There are many different forms of energy:
Heat, chemical energy, kinetic energy, potential energy.

8. Energy measuring the body’s energy use basal metabolic rate
Food energy is measured in terms of an item’s capacity to produce heat.
Heat energy is measured in calories
Calories are also called kilocalories
basal metabolic rate
energy required for one day at rest
varies by individual
Factors include: age, gender, height, body mass, and body fat percentage.
The more active you are, the more calories you need.

9. Macronutrients, Vitamins, and Minerals
substances needed for
energy
growth
maintenance
Tischenko Irina/Shutterstock.com

10. Nutrients Macronutrients Essential Nutrients carbohydrates proteins
fats (lipids)
Essential Nutrients
vitamins
Minerals
Dietary Guidelines for Americans creates guidelines or standards for achieving a healthy diet.

11. Carbohydrates
Sugars and starches are foods or ingredients in foods that are classified as carbohydrates.
1 gram supplies 4 Calories
one half of daily caloric intake should be from carbohydrates
No more than 25% of carbohydrate calories should come from sugars found in soft drinks or sweet foods.

12. Proteins Proteins are made of amino acids essential amino acids
must be part of diet
nonessential amino acids
body can make
one gram supplies 4 Calories
one quarter of daily caloric intake from proteins
Good sources of protein include meat, beans, peas, rice, corn or wheat.
Joshua Resnick/Shutterstock.com

13. Fats Also known as lipids Contain different types of fats:
saturated fats
monounsaturated fats
Canola and olive oil
polyunsaturated fats
Corn and soybean oil
trans-unsaturated fats (trans fats)

14. Fats
one gram supplies 9 Calories of energy, about twice as much energy per gram compared to carbohydrates or proteins.
minimize trans and saturated fat intake – too much can lead to cardiovascular system diseases
less than 25–35% of total calories from fat

15. Vitamins chemicals needed for metabolism to function properly.
The body only needs small amounts of vitamins to achieve good health.
Most vitamins must be obtained from food.
types of vitamins
fat-soluble
may be stored in the body
water-soluble
are not stored in the body
Excess water soluble vitamins are expelled through the urine.
vitamin deficiency can cause health problems.
Ex: Osteoporosis.

16. Minerals elements needed for proper body function examples
Calcium – major component of bone
potassium
Iron – helps red blood cells transport oxygen
phosphorus

17. Water-Soluble Vitamins

18. Fat-Soluble Vitamins

19. Minerals

20. Review and Assessment
Match these words with 1–4 below: carbohydrate, fat, vitamin, iron.
1. 9 calories per gram
2. water soluble
3. sugar
4. mineral

21. END

22. Exit Ticket
Food scientists use the kilocalories, or _____, to measure the potential energy in food.
a. kinetic energy
b. heat
c. calorie
d. metabolism

23. 2) Which of the following is not a nutrient. a. proteins b. vitamins c
2) Which of the following is not a nutrient? a. proteins b. vitamins c. bacteria d. water

24. 3) Proteins are made up of varying amounts of 20 different ___________
3) Proteins are made up of varying amounts of 20 different ___________. a. vitamins b. lipids c. chromosomes d. amino acids

25. 4) Which of the following types of fats are considered to be dangerous to your health? a. Saturated fat b. Unsaturated fat

26. 5) T or F: The basal metabolic rate is used to identify the amount of energy required to sustain a person’s metabolism for one day while working out.

27. Anatomy and Physiology of the Digestive System
Chapter 13: The Digestive System and Nutrition
Lesson 13.2
Anatomy and Physiology of the Digestive System

28. Do Now Grab your folders.
Begin working on your “Learning the Key Terms” worksheet.
Chapter 13 Lesson 2 vocab is on page 478.
You have 8 minutes to complete the worksheet.
Turn in the worksheet to Mr. B when you are finished.

29. Today’s Objectives
Identify the organs of the digestive system and explain their functions.
Describe how food is digested and absorbed.

30. Digestive System
Intro
The digestive system consists of a tube running through the body with organs alongside of it.
Food goes in one end, is broken down, and is partly absorbed.
The substances not absorbed into the body, exit on the other end.
The tube is called the alimentary canal, or the gastrointestinal tract***.
Begins in the mouth and ends with the anus.
Primary organs of the digestive system:
Pharynx, esophagus, stomach, small intestine, and large intestine.
Accessory organs include: salivary glands, pancreas, liver, and gallbladder.

31. Anatomy and Physiology of the Digestive System
What we’re covering:
activities of digestion
layers of the alimentary canal
digestive organs and their functions

32. Activities of Digestion
6 Activities Involved with Digestion
(1) ingestion
getting food into the body
Involves the mouth, teeth, tongue
(2) propulsion
Begins after ingestion
moving food along GI tract
Propulsion is initiated by swallowing at the pharynx and peristalsis – contraction of muscles that move the food down the GI Tract***.

33. Activities of Digestion
(3) mechanical breakdown***
breaks food into smaller pieces
increases surface area of food
Chewing food, the churning in the stomach, and muscle contractions in the small intestine all contribute to the mechanical breakdown of food.
(4) chemical breakdown***
also known as digestion
Enzymes along the GI Tract break down large particles of food.

34. Activities of Digestion
(5) absorption
digested food particles moved into blood
Once absorption has occurred, the blood carries the food to other parts of the body.
(6) defecation
expulsion of food that was not absorbed.
The waste matter exits the body via the anus.

35. Activities of Digestion

36. Layers of the Alimentary Canal
The walls of the alimentary canal have four basic layers.
From the inside out the layers are:
Mucosa
Submucosa
Muscularis externa
Serosa
Mucosa (Mucous Membrane)
innermost layer
adjacent to lumen
Surface is covered by mucus

37. submucosa below mucosa
Layer of irregular, dense connective tissue containing blood vessels, lymphatic vessels, and nerves.
Secrete substances that aid in digestion and absorption.

38. Layers of the Alimentary Canal
muscularis externa
Surrounds the submucosal layer
Has two layers of smooth muscle
Propels the food through the alimentary canal (GI Tract)
Performs the mechanical breakdown of food
circular muscle
longitudinal muscle

39. serosa outermost layer of the GI Tract Considered a serous membrane
Serous membranes are thin, slippery membranes that minimize friction between organs and the cavity wall.
Abdominopelvic cavity contains most of the organs of digestion.
Also known as the peritoneum – divided into 2 layers
visceral
parietal

40. Layers of the Alimentary Canal

41. Review and Assessment True or False?
1. Mechanical breakdown decreases the surface area of food.
2. The mucosa is adjacent to the lumen.
3. Peritoneum is serosa.
4. In absorption, digested food moves into the blood.

42. Digestive Organs and Their Functions

43. Digestive Organs and Their Functions
The digestive process involves several organs throughout the body.
Some organs play a major role, while others aid in the process of digesting and absorbing nutrients.

44. The Oral Cavity Also known as the mouth***.
Mouth helps accomplish four of the six key activities:
Ingestion of food
Mechanical breakdown of food (chewing)
Chemical breakdown of food (saliva)
Propulsion of food
Lips – grab food and pull into the mouth
Tongue – contains taste buds, moves and manipulates food.
Cheeks – lateral borders of the mouth
palate
hard
soft

45. The Nasal Cavity passageway for air entering and leaving the nose.
uvula
hangs from soft palate
keeps food out of nasal cavity when swallowing

46. Teeth and Gums gum Teeth Gingiva
Covers the neck of the teeth, maxilla (upper jaw), and mandible (lower jaw)
Teeth
We use our teeth to begin mechanical breakdown of food.
Deciduous (temporary teeth)
Children have 20 temporary teeth
Permanent – 32 teeth
Incisor – front 4 teeth on top and bottom, good for cutting.
Canine – lateral and posterior to the incisors
Molar – 2 molars follow each canine, good for crushing & grinding.

47. Anatomy of the Tooth

48. Anatomy of the Tooth
The part of the tooth that project out of the jawbone is the crown – white portion
The portion of the tooth embedded in the jawbone is the root.
The part between the crown and the root is the neck.
Each tooth is coated in enamel. Enamel is the hardest material in the body.
The body of the tooth is made of dentin.
The hollow region inside of the tooth is called the pulp cavity.
The root canal provides a passageway for the nerves and blood vessels to reach the pulp cavity.

49. Salivary Glands
First accessory organs of digestion that contribute to the chemical breakdown of food – three pairs of salivary glands.
Salivary glands secrete saliva into the mouth.
Parotid glands – largest salivary glands just under the skin below and in front of the ears.
Submandibular – lower part of mandible
Sublingual – under sides of the tongue
saliva
Composed of water
enzymes

50. Pharynx
The region that connects the mouth and the nasal cavity to the trachea and the esophagus.
laryngopharynx
Glottis – opening to the larynx and trachea.
epiglottis

51. Esophagus connects pharynx to stomach peristalsis
muscle contraction changes size of tube
food is moved through GI tract – specifically into the stomach.

52. Stomach
The stomach is a reservoir in which food is broken down both mechanically and chemically before it enters the small intestine.
There are four major regions: cardia, the fundus, the body, and the pyloric region.
The empty stomach has an internal volume of about 50 ml.
Stomach stretches to hold up to 2 liters or more.

53. Stomach regions three layers of muscle Cardia Fundus Body
Closest to the opening of the esophagus
Fundus
Upper end of the stomach
Body
Middle portion of the stomach
pyloric region
Lower end
three layers of muscle

54. Lining of the Stomach Stomach has gastric pits – tiny openings
Each of these openings leads to a gastric gland.
gastric gland
mucus-secreting cells that secrete gastric juice
Stomach is very acidic – helps to kill bacteria and digest food.
How does the body protect itself from such strong acid?
Enough mucus must be produced to protect the lining of the stomach.

55. END

56. EXIT TICKET The alimentary canal is also known as _______. a. stomach
b. small intestine
c. gastrointestinal tract
d. oral cavity

57. 2) The ______ breakdown of food reduces food into smaller pieces through chewing and stomach churning. a. mechanical b. chemical

58. 3) The process of muscles contracting for the purpose of moving food particles along the GI tract is called a. absorption b. peristalsis c. ingestion d. churning

59. 4) The mouth is also called ______. a. mucosa b. alimentary canal c
4) The mouth is also called ______. a. mucosa b. alimentary canal c. oral cavity d. submucosa

60. 5) There are ____ pairs of salivary glands in the mouth. a. three b
5) There are ____ pairs of salivary glands in the mouth. a. three b. five c. seven d. nine

61. Chapter 13.2 Anatomy and Physiology of the Digestive System Part 2

63. Chemical Reactions in the Stomach
protein-digesting enzymes
chyme formation
stomach contractions

64. Review and Assessment
Match these words with 1–4 below: canine, fundus, parotid, esophagus.
1. region of stomach
2. connects pharynx to stomach
3. a type of tooth
4. a type of salivary gland

65. Small Intestine segments lining duodenum jejunum ileum villi
intestinal crypts

66. Small Intestine chemical breakdown absorption into the blood
emulsification by bile
break down by enzymes
absorption into the blood
from capillaries to the blood
lacteal to lymph
vitamin B12

67. The Liver functions of the liver hepatic portal vein
maintains nutrients in blood
converts one nutrient to another
stores nutrients
inactivates toxins
hepatic portal vein
parts of the liver
lobules
hepatocytes
blood vessels
bile canaliculi
bile salts

68. Liver and Gallbladder

69. The Gallbladder functions of the gallbladder
stores bile produced by liver
releases bile when fat-containing chyme is in duodenum

70. Pancreas pancreatic juices glucose regulation
contain digestive enzymes
glucose regulation
beta cells–insulin
alpha cells–glucagon

71. Large Intestine regions cecum colon ascending transverse descending
sigmoid

72. Rectum, Anal Canal, and Anus
sphincters
internal
external

73. Review and Assessment
Match these words with 1–4 below: jejunum, sigmoid, beta cells, gallbladder. 1. a region of the colon 2. a region of the small intestine 3. stores bile 4. produce insulin

74. Disorders and Diseases of the Digestive System
Chapter 13: The Digestive System and Nutrition
Lesson 13.3
Disorders and Diseases of the Digestive System

75. Disorders and Diseases of the Digestive System
gingivitis and periodontal disease
plaque forms tarter
cardiovascular disease
gastroesophageal reflux disease
heartburn
ulcers
Helicobacter pylori

76. Disorders and Diseases of the Digestive System
gastroenteritis
inflammation of stomach or intestine
inflammatory bowel disease
chronic inflammation
ulcerative colitis
Crohn’s disease
constipation and diarrhea
infrequent or too frequent defecation

77. Disorders and Diseases of the Digestive System
hepatitis
inflammation of liver
pancreatitis
inflammation of pancreas
gallstones
bile forms crystals
cholecystectomy
cancer
digestive system cancers are common
Roblan/Shutterstock.com

78. Review and Assessment
Fill in the blanks with: tartar, gallstones, hepatitis, or ulcers. 1. Helicobacter pylori causes _______________. 2. Inflammation of the liver is _______________. 3. Plaque forms _______________. 4. Crystals of bile are _______________.