PRAYER

Lord our God, in your wisdom and love you

surround us with the mysteries of the universe. Send
your Spirit upon these students and fill them with
your wisdom and blessings. Grant that they may
devote themselves to their studies and draw ever
closer to you, the source of all knowledge.
 The Digestive System

Compare and Contrast

Process in Plants and
Animals:
Nutrient Procurement
and Processing (3 of 3)
 LEARNING
COMPETENCY

❖ The learners shall be able to compare

and contrast nutrient procurement and
processing in plants and animals.
 SPECIFIC LEARNING
OUTCOMES
At the end of the lesson, the learners will be able to:
❖ enumerate and describe the main stages of food processing;
❖ describe the organs involved in food processing in the human
digestive system and their roles;
❖ summarize the mechanisms of digestion, absorption, and
delivery of nutrients into cells;
❖ explain the regulation of digestion; and
❖ cite some health problems associated with the digestive
system.
MOTIVATION
DIGESTIVE
SYSTEM
 01
MAIN STAGES OF
FOOD PROCESSING
 INGESTION
❖ the act of eating or feeding;
this is coupled with the
mechanical breakdown of
food into smaller pieces
allowing for a greater surface
area for chemical digestion.
 DIGESTION
❖ breakdown of food into
particles, then into nutrient
molecules small enough to
be Chemical digestion by
enzymes involves breaking
of chemical bonds through
the addition of water, i.e.,
enzymatic hydrolysis.
 ABSORPTION
❖ passage of digested
nutrients and fluid across
the tube wall and into the
body fluids; the cells take
up (absorb) small
molecules such as amino
acids and simple sugars.
 ELIMINATIO
N
❖ expulsion of the
undigested and
unabsorbed
materials from the
end of the gut.
 02
ORGANS INVOLVED
IN FOOD
PROCESSING IN THE
HUMAN DIGESTIVE
SYSTEM
 ORAL
❖ it is where food is CAVITY
initially
chewed into shreds by the
teeth, and mixed with saliva
by the tongue. Saliva is
secreted into the mouth by
three pairs of salivary glands
located above the upper jaw
and below the lower jaw.
 PHARYNX
❖ the region in the back of the
throat that serves as the entrance
to the esophagus that connects to
the stomach and trachea
(windpipe) that serves as airway
to the lungs. To block breathing
as food leaves the pharynx, a
flap-like valve (the epiglottis)
and the vocal cords close off the
trachea.
 ESOPHAGUS
❖ connects the pharynx with the
stomach. No digestion takes place
within the esophagus but the
contractions within its muscular wall
propel the food past a sphincter, into
the stomach. The rhythmic waves of
contraction of the smooth muscle
wall of the esophagus are called
peristaltic contractions or peristalsis.
The esophagus is about 25 cm (10
in.) long.
 STOMACH
❖ The stomach is a muscular,
stretchable sac located just below the
diaphragm. It has three important
functions. First, it mixes and stores
ingested food. Second, it secretes
gastric juice that helps dissolve and
degrade the food, particularly
proteins. Third, it regulates the
passage of food into the small
intestine.
 GASTRIC
JUICE
❖ is a combination of
HCl and acid-stable
proteases.
The churning action of the
stomach together with the
potent acidity of the gastric
juice
convert food into a thick,
liquid mixture called
chyme.
 SMALL
INTESTINE
❖ The small intestine
is approximately 6
meters long and is
composed of three
regions: the
duodenum, jejunum,
and ileum.
 SMALL
INTESTINE
❖ It is where most enzymatic hydrolysis
of the macromolecules from food
occurs. The complete digestion of
carbohydrates, fats, and proteins
occurs in the duodenum, about the
first 25 cm. of the small intestine.
❖ The rest of the small intestine is
devoted to absorbing water and the
products of digestion into the
bloodstream.
❖ Absorption of the end products of
digestion takes place in the ileum, the
surface area of which is increased by
villi and microvilli.
 LARGE
INTESTINE OR
❖ The large COLON
intestine is much
shorter than the
small intestine,
about 1 meter.
 LARGE
INTESTINE OR
COLON
❖ It concentrates and stores undigested matter by
absorbing mineral ions and water. A small
amount of fluid, sodium, and vitamin K are
absorbed through its walls.
❖ Unlike the small intestine, it does not coil up and
does not have villi and has only one-thirtieth of
the absorptive surface area of the small intestine.
❖ Many bacteria live and thrive within the large
intestine where they help process undigested
material into the final excretory product, feces.
 RECTUM
❖ The rectum is a short extension
of the large intestine and is the
final segment of the digestive
tract. It is where the compacted
undigested food from the colon
are pushed via peristaltic
contractions.
❖ The distention of the rectum
triggers expulsion of feces.
 ANU
❖ The anus is Sthe
terminal opening of
the digestive system
through which feces
are expelled.
 03
MECHANISMS OF
DIGESTION AND
ABSORPTION
❖ Carbohydrate digestion begins in the mouth but could not continue in the stomach
due to the acidic pH that destroys the amylase. It resumes in the small intestine
where the resulting monosaccharides are absorbed.
❖ Proteins are digested in the stomach and small intestine. Resulting amino acids are
absorbed in the small intestine where they leave the intestinal cell and enter the
blood through a facilitated diffusion carrier in the plasma membranes on the
opposite side.
❖ Fat digestion occurs entirely in the small intestine. Although fatty acids and
monoglycerides enter epithelial cells from the intestinal lumen, it is triglycerides that
are released on the other side of the cell and carried by blood capillaries to be
transported throughout the body.
❖ Most water-soluble vitamins are absorbed by diffusion or active transport. Fat-
soluble vitamins follow the pathway for fat absorption.
 04
HOW NUTRIENTS
ARE DELIVERED
INTO CELLS
❖ Substances pass through the brush border cells that line the free
surface of each villus by active transport, osmosis, and diffusion
across the lipid bilayer of plasma membranes.
❖ The nutrients then proceed into the internal environment and pass
to the blood which is collected into the hepatic portal vein leading
to the liver.
❖ After flowing through the liver, the blood carrying the nutrients
passes into the hepatic vein which carries the blood back to the
heart to be distributed to the different body tissues.
 05
THE REGULATION
OF DIGESTION
❖ The digestive system of animals is regulated in part by
other organ systems, especially the nervous and
endocrine systems.
❖ The nervous system exerts control on the digestive
system in two ways:
- regulation of muscular and glandular activity by the
local nerves in the alimentary canal; and
- long-distance regulation by the brain.
❖ Hormones regulate the rate of digestion.
 06
SOME HEALTH
PROBLEMS ASSOCIATED
WITH NUTRITION AND
DIGESTIVE SYSTEM
❖ Frequent complaints associated with
the gastro-intestinal tract include
heart burn, ulcers, and diarrhea.
 ENRICHMENT
Conceptual Questions
1. Distinguish between digestion and absorption.
2. Give some reasons why dietary fiber which can
come from fruits and vegetables, is so important in
our diet.
 EVALUATION
1. The pancreas connects to which part of the
alimentary canal?

A. Esophagus
B. Stomach
C. Small intestine
D. Cecum
E. Large intestine
 EVALUATION
2. Which of the following statements regarding the
vertebrate stomach is not correct?

A. Its cells secrete the protease enzyme pepsin.

B. It is a saclike organ that evolved to store food.
C. Its cells secrete hydrochloric acid.
D. It is the initial site of protein digestion.
E. Absorption of many nutrients occurs there.
 EVALUATION
3. Absorption in the small intestine is increased by :

A. The many villi that are present on the inner surface of the
small intestine.
B. The brush border formed by microvilli on the cells of the villi.
C. The presence of numerous transporter proteins on the
epithelial cells.
D. All of the above.
E. None of the above.
 EVALUATION
4. Which of the following is a function of the large intestine?

A. It participates in cellulose digestion by microbes that exist

in the cecum of herbivores.
B. It stores and concentrates fecal material.
C. Its cells absorb salts and water that remain in chyme after
it leaves the small intestine.
D. Its cells absorb certain vitamins.
E. All of the above.
 EVALUATION
5. Which of the following is correct?

A. Carbohydrate digestion starts in the mouth and resumes in

the small intestine.
B. Protein digestion occurs only in the small intestine.
C. Fat digestion occurs in the stomach and small intestine.
D. Both water-soluble and fat-soluble vitamins are absorbed
by diffusion or active transport.
E. All of the above.
 ASSIGNMENT
1. Enumerate the major digestive enzymes for carbohydrate, protein, fat, and
nucleic acid digestion. Tabulate as follows:
ENZYME / SOURCE ORGAN / WHERE ACTIVE / SUBSTRATE / MAIN
BREAKDOWN PRODUCTS
2. What contributes to the absorption capacity of the small intestine?
3. Why doesn’t gastric juice destroy the stomach cells that make it?
4. What are the cells making up the gastric glands of the stomach?
5. Describe the following ailments associated with the digestive system and
identify their causes:
A. Gastric ulcers
B. Acid reflux
C. Heartburn
THANK
YOU!