HUMAN BODY

Digestive System
MAINIDEA
 The digestive system breaks down
food so nutrients can be absorbed by
the body
Essential Questions
1. What are the main functions of the
digestive system?
2. What are the structures of the
digestive system and what are their
functions?
3. What is the process of chemical
digestion?
Functions of the Digestive System
 Ingestion
 Taking food and water into the mouth

 Break down the food (digestion)

 Mechanical digestion: chewing,
mixing, and churning food
 Chemical digestion: digestive
enzymes breakdown food

 Absorb nutrients (absorption)

 Movement of nutrients from the GI
tract to the blood or lymph
Functions of the Digestive System

 Assimilationof nutrients for the cell’s

growth and development

 Biological oxidation or cell respiration

 Breakdown of nutrients by the cells to
release ATP

 Release of waste (egestion)

 Elimination of indigestible solid wastes
COMPONENTS OF THE DIGESTIVE SYSTEM

1.Accessory parts 3. Digestive tube or

such as: tract
a. lips - which is complete in
b. tongue vertebrates, and include
c. teeth the following parts:
2. Digestive glands a. mouth and oral
such as: cavity
a. salivary glands b. pharynx
b. pancreas c. esophagus
c. liver d. stomach
d. gastric glands e. small intestine
e. intestinal glands f. large intestine or
colon
g. anus or vent
ACCESSORY PARTS OF
DIGESTIVE SYSTEM
1.Lips serve to guard
the food from
falling out of the
mouth.

2. Tongue serve as a
gustatory organ,
for manipulating
the food in the
mouth, and aids in
swallowing.
 3. Teeth are
for cutting,
grinding, and
chewing or
mastication of
food
DIGESTIVE TUBE/TRACT
 1.Mouth

 Anterior opening
of the
digestive tract
 For the entrance
of food and
drink
(ingestion)
2. Mouth cavity or oral cavity
 Space internal to the
mouth.
 Where grinding and
mastication of food
takes place
(physical
digestion)
 Amylase in the
saliva also cause
initial digestion of
starch (chemical
digestion)
 3. Pharynx
 Found at the
posterior end of the
oral cavity
 It connects the
digestive and
respiratory tracts.
 Serve as passageway
for food and air.
 Epiglottis prevents
the entrance of food
into the trachea
during swallowing.
4. Esophagus

 A muscular tube
that connects the
pharynx with the
stomach.
 Serves for the
passage of food
(bolus).
 Peristalsis is the
wave-like muscular
contraction of the
esophagus.
5. Stomach
 Muscular sac for
mechanical and
chemical digestion.
 Where food is mixed
and churned.
 HCl, enzymes, and
mucus are secreted
by gastric glands.
 Chyme is the
partially digested
food that is passed
on to the small
intestine.
 6. Small intestine
 For final digestion
and absorption of
food.
 About 7 meters
long and 2.5 cm in
diameter.
 Divided into 3
regions:
duodenum,
jejunum, and
ileum.
 7. Large intestine
 About 1.5 m long and
6cm wide.
 consists of the caecum,
appendix, colon and
rectum.
 reabsorbs water and
maintains the fluid
balance of the body
 absorbs certain vitamins
 processes undigested
material (fiber)
 stores waste before it is
eliminated.
 Digestive Tract
Appendix
 Finger-shaped
pouch at the
junction of the
small and large
intestine.
 May be infected
with bacteria and
cause appendicitis.
THE DIGESTIVE GLANDS
 Salivary glands

 It include
parotid,
submaxillary, and
sublingual
glands.
 Its secretion is
the saliva, which
consists of water,
mucus, and
enzyme.
 Liver

 Largest digestive
gland of the body.
 Produce bile that
break down fats,
 filter harmful
substances from the
blood (such as
alcohol, drugs, etc.)
 Pancreas

 Secretes pancreatic
fluid that goes to
the small intestine
through the
pancreatic duct.
 Also an endocrine
gland because it
secretes the
hormone insulin
and glucagon
Gall Bladder
 Small saclike organ
connected to the
liver.
 Stores bile
produced by the
liver.
 Removes some of
the water from the
bile to make it
more concentrated
Movements of the Digestive Tube
1. Deglutition – the process of
swallowing food. The mass of food
swallowed is called bolus.
Movements of the Digestive Tube
2. Peristalsis –
movement observed
along the
esophagus,
stomach, and the
intestines.
 wave-like and
circular contraction
of the muscular walls
of these tubes.
Movements of the Digestive Tube

3. Churning- the
sudden and jerky
contractions of all
muscles in the
stomach.
 This movement
thoroughly mixes
food in the
stomach.
Movements of the Digestive Tube
4. Segmenting –
the movement that
occurs in the small
intestine.
 Described as a
sudden and jerky
contraction of all
muscles in
different levels at
the same time.
 It mixes food with
enzymes
Two Parts of The Digestive Process

1. Mechanical Stage
 The food is broken down
physically or mechanically.
 This includes the tearing, biting,
cutting, grinding and mashing of
large bits of foods.
 This is done through the tongue,
stomach and the contraction of
the intestines
Two Parts of The Digestive Process

2. Chemical Stage
 The digestive enzymes acts upon
to break the food to soluble ones.
 Starch  Glucose

 Proteins  Amino Acids

 Fats Glycerol or Fatty Acids

 Physiology of Digestion

1. Digestion in the mouth

2. Digestion in the stomach
3. Digestion in the small intestine
 Mouth
Fluid or Source Function
Enzyme
Saliva Salivary Glands Moisten and
lubricate
food
Salivary Salivary Glands Digest Starch
amylase
Lysozyme Salivary Glands Weak
antibacterial
action
 Stomach
Fluid or enzyme Source Function
Hydrochloric Gastric Kills bacteria, activates
pepsin
acid glands
Pepsinogen Gastric Active form of pepsin,
digest protein
glands
Mucus Mucous cells Protects stomach lining

Intrinsic Gastric Binds to Salivary Glands

Vitamin B12, aiding in its
factor glands absorption

Gastrin Gastric Increases stomach

secretion
glands
Small Intestine and Associated Glands

Fluid/enzyme Source Function

Bile salts Liver Emulsify fats

Bicarbonate ions Pancreas Neutralize

stomach acid

Trypsin, Pancreas Digest protein

chymotrypsin

Carboxypeptidase Pancreas Digest protein

Pancreatic amylase pancreas Digest starch

 Small Intestine and Associated Glands
Fluid/enzyme Source Function

Pancreatic lipase Pancreas Digest lipid

Nucleases Pancreas Digest nucleic acid

Mucus Duodenal glands Protects duodenum from
and goblet cells stomach acid and enzymes

Secretin Duodenum Inhibits gastric secretion

Cholecystokinin Duodenum Stimulates sodium bicarbonate

secretion from the pancreas
and by secretion from the liver
Gastric Duodenum Inhibits gastric motility and
inhibitory secretion, stimulates
polypeptide gallbladder contraction
Small Intestine and Associated Glands

Fluid/enzyme Source Function

Peptidases Small intestine Digest

polypeptide
Amylase Small intestine Digest starch

Lipase Small intestine Digest lipid

Sucrase Small intestine Digest sucrose

Lactase Small intestine Digest lactose

Maltase Small intestine Digest maltose

Nutrition – the process by which a person takes in
and uses food.

Five kinds of Four basic food groups in

nutrients found a balance diet include:
include
in food: 1.Vegetables and fruits
1.Carbohydrates 2. Grain products such as
2. Fats breads and cereals
3. Proteins 3. Dairy products such as
milk and cheese
4. Vitamins
4. Protein-rich foods such
5. Minerals as meat, fish, poultry,
and beans.
 Nutrition
Vitamins – complex Minerals
organic compounds  Inorganic compounds
needed by the body in used by the body as
small amounts.
building materials
 Help enzymes and play
 They are involved in
roles in cellular
reactions. metabolic functions
 Water-soluble vitamins  Ex. Iron is needed to

include C and B make hemoglobin

complex  Calcium is an
 Fat-soluble vitamins
important
include A, D, E, & K components of bones
Vitamins and their role, signs of deficiency and sources
Vitamin Role in the Body Signs of Food Sources
Deficiency
Thiamine Carbohydrate fatigue Seafood, meat
metabolism
Riboflavin growth Premature aging Milk, eggs, green
vegetables
Niacin digestion Digestive and Leafy vegetables,
nervous peanut butter
disturbance
B12 Red blood cells anemia liver
production
C (ascorbic Anti-stress Sore gums Citrus fruits,
acid) tomatoes
A Healthy Skin and Night blindness Egg yolks, butter,
eyes yellow vegetables
D Calcium and Poor tooth Milk, liver, eggs
phosphate development
metabolism
E Reproductive unknown Vegetable oils,
 Important Dietary Minerals
Mineral Function Source
Calcium Tooth and Bone formation,
nerve transmission, muscle
Milk and other dairy
products, bean curd,
contraction dark green vegetables

Phosphorous Bone development, transfer

of energy on cells
Most Foods

Sodium nerve transmission, muscle

contraction
Milk, dairy products salt

Chlorine Formation of hydrochloric

acid
salt

Potassium Regulation of Heart beat Fruits

Magnesium Catalyst for ATP formation Nuts, grains, dark green

vegetables

Iodine Thyroid activity Seafood, iodized salt

Iron Hemoglobin Formation Meat, dark green

vegetables, dried fruits
 Nutrition Labels
 Provided on
commercially
packaged foods
 Labels are based on
a 2000-Calorie per-
day diet
 Useful for
monitoring fat and
sodium intake,
which are two
nutrients that need
to be consumed in
moderation.