1. SEHS Option D: Nutrition for sport, exercise and health

2. Outline the features of the principal components of the digestive system
Mouth – mechanical digestion
and start chemical digestion
Esophagus – begins peristalsis
Stomach – mechanical digestion
and begins chemical digestion of
proteins
possess rugae – folded interior
that increases surface area
lumen – open area
mucous coating prevents
self digestion

3. Cont’d Small intestine – main organ for chemical
digestion (produces monomers from polymers
possess – highly folded interior (villi and
microvilli) to increase surface area
*Large intestines – water absorption and
vitamin K production and absorption
*Pancreas – produces digestive enzymes
(lipase, proteases, disaccharidases) and
hormones (insulin, glucagon)
Liver – produces bile (mechanical digestion
of fat)
Gall Bladder – stores bile

4. Identify typical pH values found in various parts of the digestive system

5. Describe the functions of enzymes in the context of macronutrient digestion
What are enzymes?
- biological catalysts (speed up catabolic and anabolic reactions)
- made of proteins
LIPASE
Fats  Fatty acids and glycerol
carbohydrases
Polysaccharides  monosaccharides
proteases
Proteins  Amino acids

6. Cont’d
All enzymes are effected by the temperature and pH of the solution they are in
(salivary amylase/pancreatic amylase. Why twice?)
Why super high fevers are deadly

7. So why are enzymes sonecessary for digestion
Metabolism can be accelerated by temperature increases….but at what costs?
Enzymes allow metabolism to occur at relative low temperatures (98.6)

8. List the digestive enzymes that are responsible for digestion of fats, carbohydrates and proteins

9. Monosaccharides and amino acids (blood); fat (lymph)
Describe the absorption of glucose, amino acids and fatty acids from the intestinal lumen to the digestive capillary network. brush border brush border
Monosaccharides and amino acids (blood); fat (lymph)