1. Digestion Intro and Vocab

2. Marshmallow VIDEO

3. Points to Ponder About Digestion
mouth
esophagus
stomach
small intestine
liver
large intestine
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4. Digestion Vocabulary Villi Amino acids Fatty acids Glycerol
tiny, hair-like parts growing out of the mucous membrane of the small intestine, that aid in absorbing certain substances
Amino acids
end product of protein digestion
Fatty acids
end product of fat digestion
Glycerol
syrupy liquid which is the end product of fats and oil
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

5. Digestion Vocabulary Blood plasma
part of the blood that stores protein
Absorption
process of taking digested food, oxygen, and nutrients into the bloodstream by osmosis
Digestion
breakdown of food eaten
Peristalsis
wave-like contractions of the alimentary canal or other tubular organs by which its contents are moved onward
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

6. Digestion Vocabulary Calorie Enzymes Ptyalin
food energy burned during digestion/absorption
Enzymes
complex substance produced in living cells which help break down food so that it can be digested
Ptyalin
enzyme contained in the saliva of human beings which converts starch into dextrin and maltose, thus aiding digestion
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

7. Digestion Vocabulary Duodenum Jejunum Ileum Bile
first part of the small intestine
Jejunum
middle division of the small intestine
Ileum
third and largest division of the small intestine
Bile
digestive juice produced in the liver, stored in the gall- bladder and helps to break down fats and promote absorption
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

8. Mouth
Here the food is softened by saliva and crushed by the teeth (chewing) into smaller pieces. The enzyme ptyalin found in saliva helps to break down complex carbohydrates (starches into simple carbohydrates (sugars). For this reason, a starchy food, such as a saltine cracker, will taste sweet as the starch is broken down in the mouth. Food stays here 1-2 minutes. 
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

9. Esophagus
Clicking on the backward pointing hand in the lower right will return you to slide one.
After food is swallowed, it is moved by the esophagus to the stomach. The esophagus is approximately 12 inches long. Peristaltic waves move food along the entire digestive tract. Food stays here 4-6 seconds. 
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

10. Stomach
Food is churned through peristaltic waves and broken down by gastric juices which include hydrochloric acid and the enzyme pepsin. As the stomach churns food, pepsin and hydrochloric acid work to break down protein. Liquids are digested quickly. In contrast, solids may take approximately four hours to digest. Foods that are chewed well leave the stomach more easily than large pieces. Fats stay in the stomach the longest and provide satiety or satisfaction. Food stays here 1-6 hours. 
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

11. Small Intestine
Rectum / Anus
After leaving the stomach, food enters the upper part of the small intestine called the duodenum. Food is mixed and combined with digestive chemicals: bile from the liver, pancreatic juice from the pancreas, intestinal fluids, and enzymes. Food is broken down into nutrients the body can use:
Carbohydrates change to the simple sugar, glucose.
Fats change to fatty acids which provide energy and glycerol.
Proteins change to amino acids.
Vitamins and minerals remain basically unchanged.
The small intestine is lined with hair-like projections called villi. Villi filter and absorb the materials from the small intestine. The nutrients are moved to the blood vessels and carried to the liver. Villi then help move the waste products to the large intestine. Food stays here 2-9 hours. 
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

12. Liver
The liver manufactures, changes, and stores nutrients and chemicals needed by the body. The liver turns glucose, a simple sugar used for energy, into glycogen, a form of sugar, for storage. The liver converts glycogen to glucose and sends it to the bloodstream when the body needs it. The liver recycles iron and worn-out blood cells from the blood. 
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

13. Bacteria needed for digestion and formation of certain vitamins is found here. In the large intestine, water is absorbed and sent to the kidneys. Fiber from food absorbs some of that water, however, and helps to soften waste so it is eliminated more easily. Waste products (bacteria, excess nutrients, and what is left of the food) are excreted. Approximately 10 percent of the food eaten ends up as waste. Food stays here 1-3 days. 
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.