The document discusses the process of nutrition in the human body. There are two main parts: ingestion, which is taking food into the digestive system, and digestion, which is the breakdown of food so that nutrients can be utilized. The gastrointestinal tract breaks down food through a series of steps, starting with chewing in the mouth and ending with absorption in the small intestine and removal of waste in the large intestine. Several organs, including the mouth, stomach, liver, pancreas and intestines, work together through both mechanical and chemical processes to digest food into smaller components that the body can use.

2. Process by which organisms obtain and utilize their
food.
There are two parts to Nutrition:
1. Ingestion- process of taking food into the
digestive system so that it may be
hydrolized or digested.
2. Digestion- the breakdown of food (either
chemically or mechanically) in order to
utilize nutrients

3.  Micronutrients- vitamins, minerals, & water
 Macronutrients- proteins, lipids, carbohydrates, etc…

5. GI (gastrointestinal) tract = alimentary canal

6.  Mouth
 mechanical digestion
 teeth
 breaking up food
 chemical digestion
 saliva
 Amylase: enzyme digests starch
 mucin
 slippery protein (mucus)
 protects soft lining of digestive system
 lubricates food for easier swallowing
 buffers
 neutralizes acid to prevent tooth decay
 anti-bacterial chemicals
 kill bacteria that enter mouth with food

7.  Epiglottis
 flap of cartilage
 closes trachea (windpipe) when swallowing
 food travels down esophagus
 Peristalsis
 involuntary muscle contractions to move food along

8.  Salivary glands release
 Serous and mucous fluid
 Digestion begins
 Amylase – breaks down carbohydrates
 Lipase for lipid digestion
 Chewing (mastication) and mixing of
food with tongue
 Stomach muscles contract, acid and
enzymes released
 Pancreas and gall bladder secrete
8

9. 1. Chewing a saltine? -
2. Saliva breaking the saltine down into molecules of
glucose? -
3. Your tongue breaking pieces of a hamburger apart?
4. Pepsin (an enzyme) in your stomach breaking the
hamburger into amino acids?

10.  The back of the throat.
 Larynx- passage for air,
closes when we swallow.
 Is approximately 15cm
long.

11.  Groups of specialized
secretory cells.
 Found in the lining of
the alimentary canal or
accessory organs.

12.  Food is temporarily stored
here.
 Gastric juices are
secreted.
 Has layers of muscle that
line the inside.
 Mechanically and
chemically breaks down
food.

13. Functions
 food storage
 can stretch to fit ~2L food
 disinfect food
 HCl = pH 2
 kills bacteria
 chemical digestion
 pepsin
 enzyme breaks down
proteins
But the stomach is made out of protein!
What stops the stomach from digesting itself?
mucus secreted by stomach cells protects
stomach lining

14.  Stomach functions:
 Storage of food
 Mixing via muscle contractions
 Release of H+ & Cl- and pH lowers
 Acidic (pH 1.5-2.5) (HCl).
 kills bacteria
 Degrades foods = chyme
 Cells release pepsinogen – a zymogen
 Pepsinogen converted to pepsin in low pH – cleaves
proteins
 Digestion continues via
 Acid and pepsin
 Amylase, lipase
14

15. Pancreas
Gall Bladder
Spleen

16.  Salivary glands
 Moistening/lubricating fluid with enzymes
 Amylase helps break down starch; lipase -
lipids
 Pancreas
 Release of digestive enzymes
 Release of bicarbonate (HCO3
- ) solution
 Endocrine functions = insulin & glucagon
 Liver
 Makes bile -- helps dissolve fats
 Receives and stores building blocks (aa,
CHO, etc.) from intestine
 Makes blood proteins
 Detoxifies drugs
 Gallbladder
 Stores and concentrates bile (from liver)
16

17.  Pouch structure located near the liver which
concentrates and stores bile
 Bile duct – a long tube that carries BILE. The top
half of the common bile duct is associated with the
liver, while the bottom half of the common bile duct
is associated with the pancreas, through which it
passes on its way to the intestine.

18.  Bile emulsifies lipids (physically breaks apart FATS)
 Bile is a bitter, greenish-yellow alkaline fluid, stored
in the gallbladder between meals and upon eating is
discharged into the duodenum where it aids the
process of digestion.

19.  An organ which secretes both digestive enzymes
(exocrine) and hormones (endocrine)
 ** Pancreatic juice digests all major nutrient types.
 Nearly all digestion occurs in the small intestine & all
digestion is completed in the SI.

20.  Digestive enzymes
 digest proteins
 trypsin, chymotrypsin
 digest starch
 amylase
 Buffers
 neutralizes
acid from
stomach

22.  Function
 produces bile
 bile stored in gallbladder until needed
 breaks up fats
 act like detergents to breakup fats
Bile contains colors
from old red blood cells
collected in liver =
Iron in RBC rusts &
makes feces brown

23. Mouth
break up food
digest starch
kill germs
moisten food
Liver
produces bile
- stored in gall bladder
break up fats
Pancreas
produces enzymes to
digest proteins & starch
Stomach
kills germs
break up food
digest proteins
store food

24.  Most chemical digestion
takes place here.
 Simple sugars and proteins
are absorbed into the inner
lining.
 Fatty acids and glycerol go
to lymphatic system.
 Lined with villi, which
increase surface area for
absorption, one cell thick.

25.  Function
 chemical digestion
 major organ of digestion & absorption
 absorption through lining
 over 6 meters!
 small intestine has huge surface area = 300m2 (~size of tennis
court)
 Structure
 3 sections
 duodenum = most digestion
 jejunum = absorption of nutrients & water
 ileum = absorption of nutrients & water

26.  1st section of small intestines
 acid food from stomach
 mixes with digestive juices from:
 pancreas
 liver
 gall
bladder

27.  Much absorption is thought to occur directly through the
wall without the need for special adaptations
 Almost 90% of our daily fluid intake is absorbed in the
small intestine.
 Villi - increase the surface area of the small intestines,
thus providing better absorption of materials

28.  Absorption through villi & microvilli
 finger-like projections
 increase surface area for absorption

29.  Function
 re-absorb water
 use ~9 liters of water every
day in digestive juices
 > 90% of water reabsorbed
 not enough water absorbed
 diarrhea
 too much water absorbed
 constipation

30.  Solid materials pass through
the large intestine.
 These are undigestible solids
(fibers).
 Water is absorbed.
 Vitamins K and B are
reabsorbed with the water.
 Rectum- solid wastes exit the
body.

31.  Living in the large intestine is a community of
helpful bacteria
 Escherichia coli (E. coli)
 produce vitamins
 vitamin K; B vitamins
 generate gases
 by-product of bacterial metabolism
 methane, hydrogen sulfide

32. Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Accessory Digestive Organs
Gastrointestinal (GI) Tract
Teeth
Tongue: mechanical
processing, moistening,
and mixing with salivary
secretions
Salivary glands: secretion
of lubricating fluids with
enzymes to breakdown
carbohydrates and lipids
Liver: synthesis of bile,
storage of nutrients, many
other functions
Gallbladder: Storage,
concentration and
secretion of bile
Pancreas: exocrine portion secrete
buffers and digestive enzymes and
endocrine portion secretes
hormones Large intestine: dehydration
and compaction of materials in
preparation for elimination (3’)
Small intestine: enzymatic
digestion and absorption of
nutrients (20’)
Stomach: chemical
breakdown of materials by
acidic and enzymatic
processing and mechanical
mixing via muscular
contractions ( 12”)
Esophagus: conduit to
the stomach (15”)
Oral cavity
Pharynx: muscular
propulsion of
materials into the
esophagus
Anus

33.  ULCERS – erosion of the surface of
the alimentary canal generally
associated with some kind of
irritant.
 APPENDICITIS – an inflammation
of the appendix due to infection
 Common treatment is removal of
the appendix via surgery

34.  GALLSTONES – an accumulation of hardened
cholesterol and/or calcium deposits in the gallbladder
 Can either be “passed” (OUCH!!) or surgically
removed

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