Digestive System (Grade 8, Quarter 4)

Grade 7
Review
DIGESTIVE SYSTEM 2FAO - LNHS - 2020

Grade 7 – Biology* Lessons
•Microscopy
•Levels of Organization
•Asexual and Sexual
Reproduction
•Energy Trasnfer
•Thropic Level

Chapter
Objectives

Chapter Objectives
•Describe and coordinate the functions of the
organs of the digestive systems
•Trace the path of food as it enters the body
•Explain what and how enzymes helps in
digesting food
•Explain what is absorption and how it
happen

Chapter Objectives
•Illustrate how diseases in the digestive
system are detected, prevented and treated
•Reflect on harmful practice that affect the
digestive system
•Discuss contemporary health issues
•Research on technology that are used in the
digestive system

“Study shows
that 80% of
students doesn’t
eat breakfast.”
DIGESTIVE SYSTEM FAO - LNHS - 2020 7

“A machine
cannot
function
without fuel.”

PARTS
AND
FUNCTIONS

Digestive System Organization
Gastrointestinal (Gl) Tract
•Tube within a tube
•Direct link/path between
organs

Digestive System Organization
Structures
•Oral Cavity (Mouth)
•Pharynx
•Esophagus
•Stomach
•Small intestine
•Large Intestine
•Rectum

The Oral
Cavity

The Oral Cavity (Mouth)
The oral cavity serves as the
entrance of the digestive
system. It is responsible for
the mastication of food. It is
composed of the teeth,
tongue, and salivary glands.

Teeth
The teeth is responsible for
mastication, the process of
crushing and grinding food.
Different types of teeth carry
out different activities. Normal
adults have 32.

Teeth (…)
A tooth is composed of
three main region:
•Crown – located above
the gums
•Neck – in the margin of
the gums
•Root – hold the tooth in
place in the mandible

The teeth is the only part of our
body that cannot repair itself.
QUICK-KNOWS!

Tongue
Your tongue is a long,
muscular structure that
perceive taste and helps
mix food with saliva. It
also pushes down food
downward when you
swallow.

Tongue (…)
The rough parts of the
tongue is the papillae,
where the taste buds are
found. These taste buds
enable us to distinguish
the five main taste – bitter,
salty, sour, sweet and
umami.

Some people think that
specific taste in assigned
to specific area of the
tongue. This is not true! All
taste buds can detect all
flavors!
QUICK-KNOWS!

Do you smell with tongue or with
nose? Can you taste something
without smelling it?
QUICK-STION

Salivary Glands
As food is chewed in the
mouth, saliva, the juice
secreted by salivary glands,
moisten the food and makes it
slippery to facilitate in the
swallowing process.

Salivary Glands (…)
Saliva contains the enzyme
salivary amylase that
helps in digesting starch (a
complex carbohydrate) into
maltose (a simpler
carbohydrates).

Saliva is important – if your saliva
cannot dissolve something, you
wont be able to taste food.
QUICK-KNOWS!

During your lifetime,
you can produce
saliva that can be able
to fill two regular sized
swimming pool
QUICK-KNOWS!

Under the Star[ch]
Bring crackers in class and have
them tested for the precense of
starch using an iodine test.
QUICK-TIVITY!

PHARYNX

Pharynx
The pharynx is a
funnelform structure that
serve as the passageway
for food and air. When
swallowing, the epiglottis
closed so that food won’t
enter the esophagus.

ESOPHAGUS

Esophagus
DIGESTIVE SYSTEM 29
Running from the base of the
pharynx to the whole neck down to
stomach is a long tube called
esophagus.
It is around 20cm long.
FAO - LNHS - 2020

Esophagus (…)
DIGESTIVE SYSTEM 30
The muscles of the esophagus
contract in a wavelike process
called peristalsis.
Mucous Glands that line in the
inner esophagus secrets mucus,
a slimy substance, that aids in the
passage of the food.
FAO - LNHS - 2020

When harmful objects enter the
esophagus, it sometimes wave in
the opposite direction, called
antiperistalsis, to throw out the
object, and you vomit.
QUICK-KNOWS!

stomach

Stomach
The esophagus empties food
through a muscular valve called
esophageal sphincter into the
stomach – a J-shaped, expandable,
muscular bag – that stores the food
you eat and breaks it down into tiny
pieces.

Stomach (…)
The stomach have a thick wall
composed of three layers of
muscles that move in different
directions.
The inner lining of the stomach
have glands that secretes gastric
juice and mucous.

Stomach (…)
Gastric juices are
composed of Hydrochloric
Acid (HCl) and digestive
enzymes pepsin ( and
rennin in infants).
HCl soften fibrous foods
and kills bateria. It is very
acidic, with a pH of 1 and 2.

Stomach (…)
Rennin digest milk proteins.
Pepsin breaks down other
protein into amino acids and
peptides.
Food in the stomach mix with
gastric juice is called Chyme.

pH is the measure of acidity or
alkalinity of a solution. It is in the
scale of 1 to 14. 7 is neutral, lower
is acidic, higher is alkaline.
QUICK-KNOWS!

The acid in our stomach is strong
enough to dissolve a razon blade.
Don’t swallow razor blades!
QUICK-KNOWS!

If stomach acid is very strong, why
can’t it dissolve our stomach?
QUICK-STION

If the stomach can be emptied in
just 4 hours, how many hours will it
be empty if we eat 3 full meals?
QUICK-STION

SMALL
intestine

Small Intestine (…)
The small intestine is about 7-8m
long, around 4cm wide, and with
three parts namely:
1. Duodenum – first 30cm
2. Jejunum – middle 3 meters
3. Ileum – last 4 meters.

Small Intestine
After the stomach
digested the food it is
transferred down to
the small intestine,
passing to a valve
called pyloric
sphincter.

Food in the small intestine
also move via peristalsis.
In duodenum, chyme gets
neutralized (lessen the
acidity).
In jejenum and ileum,
absorption happens.

Lining of intestine walls has
finger-like projections called
villi. The villi are further
covered in microvilli.
Located in each villus is a
blood vessel (capillary) and
a tiny lymph vessel (lacteal).

The small intestine also
has accessory organs
(glands) that aid in the
digestion of the food
namely: liver, gall bladder,
pancreas, and intestinal
glands.

Accessory
glands

Accessory Organs The Glands
Food does not pass
throught these organs
but they still aide in the
digestion of the food.

Liver
Liver is the largest gland in our
body. It secretes bile which is
temporarily stored in the gall
bladder.

Liver (…)
Bile is very alkaline. It
contains pigments,
cholesterol, and bile
salts. These particles
convert fat to fat
droplets.

Like a Bile
Pour a small amout of cooking oil
into a small plate. Add a few drops
of liquid detergent and observe
what will happen.
QUICK-TIVITY!

Gall Bladder
Temporarily stores bile from liver,
then transfer it to the duodenum
via bile duct.
Eating fatty foods can cause gall
stones.

Pancreas
Pancreas is another
gland in the digestive
system which release
pancreatic juice loaded
with enzymes. These
enzymes can help in
breaking down fats,
protein, and
carbohydrates.

Pancreas
•Lipase – breaks down fat
doplets (from liver)
completely digesting it.
•Protease/Trypsinogen/
Chymotrypsinogen –
break down protein into
amino acids and peptides
•Amylase – break down
starch to maltose

Sweet Tooth
Bring juice packets in the class next
time. Read the labels and see what
composes these drinks.
QUICK-TIVITY!

Intestinal Glands
Intestinal glands
releases intestinal
juices. It has four
enzymes but mostly, all
their jobs are to break
down left over protein
and carbohydrates.

Large
intestines

Large Intestine or Colon
Digestion is not always 100%
efficient. There are time that some
enzymes are not always present
in the human body. Thus, if there
are undigested materials, it will
be transferred to the large
intestine or colon.

Large Intestine or Colon
Large intestine is around 2
meters long and 7cm
wide. It is shorter than the
small intestine but it is
wider compared to it.
Digestion doesn’t happen
anymore but
reabsorption of salt and
water takes place.

Large Intestine or Colon (…)
Peristalsis moves
undigested food from
large intestine to the
rectum, an expandable
storage chamber.

Large Intestine or Colon (…)
The undigested food in
rectum is now called
feces which eventually
passes out in the body
through the anus.

Bonus organ

Appendix
The appendix is a small sac
located in the lower side of
the abdomen attached
between the small and large
intestine. It is a vestigial
organ, part of the body that
losts its function for some
species during evolution.

QUIZ
TIME!DIGESTIVE SYSTEM 64FAO - LNHS - 2020

On a sheet of paper, write the name
of each colored organ:
• Green:
• Red:
• Pink:
• Brown:
• Purple:
• Green:
• Yellow:

How’d you do?
• Green: Esophagus
• Red: Stomach
• Pink: Small Intestine
• Brown: Large Intestine
• Purple: Liver
• Green: Gall Bladder
• Yellow: Pancreas

1. Part of pharynx
which prevents food
from entering the
trachea (lungs).
DIGESTIVE SYSTEM FAO - LNHS - 2020 Slide 68

2. Found between the
esophagus and the
stomach, it prevents the
backward flow of food from
stomach to esophagus.

3. The wavelike motion
of the mucles of the
esophagus which push
the food down.

4. How many layers of
muscles does the
stomach have?

5. What acid is included
in the gastric juice which
digest food and kill
bacteria.

6. What is the term used
when the digested food
is mixed with the
stomach acid?

7. Give the three
partition of the small
intestine in order.

8. What happens when
the undigested food
reach the large
intestine?

9. Give at least 3 glands
that helps the digestive
system in digesting food.

10. Appendix is a
vestigial organ. What
does vestigial organ
mean?

answer

1. Part of pharynx
which prevents food
from entering the
trachea (lungs).

Epiglottis

2. Found between the
esophagus and the
stomach, it prevents the
backward flow of food from
stomach to esophagus.

Esophageal
sphincter

3. The wavelike motion
of the mucles of the
esophagus which push
the food down.

Peristalsis

4. How many layers of
muscles does the
stomach have?

Three (3)

5. What acid is included
in the gastric juice which
digest food and kill
bacteria.

Hydrochloric acid

6. What is the term used
when the digested food
is mixed with the
stomach acid?

Chyme

7. Give the three
partition of the small
intestine in order.

Duodenum,
jejenum, ileum

8. What happens when
the undigested food
reach the large
intestine?

Reabsorption /
water and salt
are added

9. Give at least 3 glands
that helps the digestive
system in digesting food.

Salivary gland, liver,
pancreas, intestinal
gland, mucous gland,
stomach glands

10. Appendix is a
vestigial organ. What
does vestigial organ
mean?

Organs without
functions / lost its
function

SCRAMBLED!
Form another word from the letters on the
current word (anagram).

OH
PEGASUS

ESOPHAGUS

MISSES
YETT GIVED

DIGESTIVE
SYSTEM

ALA
VICTORY

ORAL
CAVITY

ALERTED
PATHS

HARD
PALETTES

LIP
ASSISTER

PERISTALSIS

PIGS
TOILET

EPIGLOTTIS

DUST
BEAST

TASTE
BUDS

FATTEST
POLES

SOFT
PALETTES

CHAOTIC
DAMS

STOMACH
ACID

CHICO DARYL
ORCHID

HYDROCHLORIC
ACID

Continuation…

INGESTION,
DIGESTION,
AND
ABSORPTION

Phases of the Digestive System
1. Ingestion
2. Digestion
(Mechanical and
Chemical)
3. Absorption
4. Elimination/
Excretion/Egestion

Ingestion

Ingestion
Ingestion is simply the
process of taking in food
into the body. Normally
food enters in the mouth. In
hospitals, sick patients who
can’t eat or swallow eat food
through a tube inserted into
the esophagus into the
stomach.

Ingestion
Ingestion on the digestive
system can also be
incomplete or complete.
•Incomplete Digestive
System – food enter and
exit on same opening.
•Complete Digestive
System– food enter on a
mouth and exits on anus.

Digestion

Digestion
Digestion is the process of
breaking down food.
•Mechanical digestion
breaks food into smaller
pieces. Happens in mouth.
•Chemical Digestion breaks
down food into simpler
substances. Happens in
mouth, stomach and small
intestine.

Digestion
Digestion can also be
intracellular or
extracellular.
•Intracellular Digestion
– happens inside the cell
•Extracellular Digestion
– happens outside the
cell but inside the
digestive system.

Digestion
Enzymes are
special protein
molecules that
acts as catalyst
that speed up the
chemical reaction.

FOOD NUTRIENTS ENZYMES PRODUCTS
Carbohydrates which
are reduced to maltose,
lactose and sucrose
Amylase
• Malase
• Lactose
• Sucrose
Simple Sugars
• Glucose
• Galactose
• Fructose
Proteins
Casein (milk) and other
proteins
Protease
• Pepsin
• Rennin
• Trypsinogen
Amino Acids
Peptones and proreoses
Milk Curdles
Acids and Fats Lipase Fatty Acids and Glycerol
Vitamins and Minerals Mostly not needed
Absorbed in the precense of
bile
DIGESTION OF FOOD INTAKE

PATH SECRETIONS ENZYMES PROCESS
Mouth Saliva Amylase
Mechanical
and Chemical
Esophagus Mucus Mechanical
Stomach
Gastric Juice
• Pepsinogen
• HCl
Pepsin
Mechanical
and Chemical
SUMMARY OF DIGESTION PROCESS

PATH SECRETIONS ENZYMES PROCESS
Small
Intestine
Mucus,
Intestinal
Juice,
Chemotrypsin
Amylase,
Lipase,
Trypsin,
Peptides
Mechanical
and Chemical
Large
Intestine
Mucus
Water
Reabsorption
SUMMARY OF DIGESTION PROCESS

ABSORPTION

Absorption
Absorption is the process
when the nutrients and
minerals from the digested
food and distributed to the
different parts of the body.

Absorption
Nutrients from the food
pass into the bloodstream
through the small intestine
walls. Absorbs 80%
ingested water, vitamins,
minerals, carbohydrates,
proteins, and lipids.

Excretion

Excretion
Extretion is when the
undigested food is
extracted to the body.

TAKING CARE
OF DIGESTIVE
SYTEMS

Eating Out is Fun, but…
While eating your food, you noticed
that something long was stucked in
your teeth. You took it out and you see
a hair in your hand. What will you do?
QUICK-TIVITY!

Eating Out is Fun, but…
Upon entering a restaurant, you saw
that there are flies flying inside the
establishment. What will you do?
QUICK-TIVITY!

Questions
1. When you eat out, what precautions are on
your mind to ensure that you enjoy your day?
2. What is your criteria in choosing a food to
eat?
3. What are the government agencies and
offices that are concerned with the food we
eat?
4. What can you say about “street food”?

“You are
what you
eat.”

Nutrients
Essential for Life

Nutrients Essential for Life
In elementary, we
classified foods by
Go, Grow and Glow
Foods.

Go foods such as camote,
cassava, potatoes, bread,
rice, and other cereals are
rich in carbohydrates and
provide energy. It enable
us to do our daily activities
like walking, jumping and
playing.

Grow foods such as meat,
poultry products, cheese,
yogurt, milk and other dairy
products, enhance growth
and development. This helps
us become bigger and
stronger.

Glow foods are rich in
vitamins and minerals such
as fruits and green and leafy
vegetables like malunggay,
pechay and spinach. It makes
our hair shine, eyes sparkle,
and make our skin clear.

Yummy Yum!
Create an ideal one day meal set
using the food pyramid from the
Food and Nutrition Research
Institute.
QUICK-TIVITY!

Carbohydrates

Carbohydrates
Carbohydrates are the
immideate source of
energy. The staple food
of Filipinos is rice
which is rich in
carbohydrates. It
contains glucose, the
most basic sugar.

Carbohydrates
Cells in our body requires
carbohydrates to perform
their tasks. Glucose – a
type of simple sugar – in
the carbohydrates is the
one providing energy to
the cells.

Carbohydrates
Lack of carbohydrate intake
may cause memory loss,
learning difficulty, fatigue,
exhaustion, nausea, muscle
cramps, irritability, and even
grievous conditions like
epilepsy and paralysis.

Proteins

Proteins
Proteins helps build
body tissues. Proteins
contains amino acids.
Cells can produce amino
acids except eight types,
which can be obtained
from food.

Proteins
Lack of proteins may cause
edema (body swelling),
anxiety, depression, hair
loss, weight loss, skin rash
and scaly skin. Poor
countries often suffer from
protein malnutrition.

Fats and lipids

Fats and Lipids
Fats and Lipids produce
four times energy than
carbohydrates and
proteins. They are the
energy reserves of the
body. Lipids are important
because they help in
building cell membranes.

Fats and Lipids
There are two types of fats
•Saturated Fats – found
from butter, cheese,
meats, palm oil, coconut
oil, vegetable oil
•Unsaturated Fats – found
on canola, corn, olive oil,
nuts and legumes

Fats and Lipids
Fats intake can affect
cholesterol. Eating much
may increase your “bad
cholesterol” or the low-
density lipoprotein (LDL)
and lower your “good
cholesterol” or high-
density lipopreotein (HDL).

Fats and Lipids
Lack of Fat can also be
dangerous in our body.
Without fat, our body
wont be able to absorb
fat-soluble vitamins (A,
D, E, and K).

Fats and Lipids
Lack of fat can also
cause lack of
concentration and
attention, learning
difficulties, hyperactivity,
poor memory, and lacks
of production of
hormones.

“Proper
nutrition starts
with proper
selection.”

Transfat is a type of unsaturated fat
that can be produced artificialy.
QUICK-KNOWS!

Scientist Highlight
Ivan Petrovich Pavlov
(1849 – 1936)
QUICK-KNOWS!

Regulatory
Nutrients
for the BodyDIGESTIVE SYSTEM 165FAO - LNHS - 2020

WATER

Water
We are always advised
to drink plenty of water.
Water is vital to the
physiological and
chemical process that
involve the release of
energy in the cell.

Water
Water also normalize
the human body
temperature. Drinking
lots of water when we
are sick helps in
lowering the body
temperature.

Water
To determine if our body
has enough water, we can
examine the color of our
urine. When it is pale
yellow to clear, you have
enough water – otherwise,
you’ll see bright yellow to
dark yellow.

Under the Star[ch] Part 2
Cut a thin slice of cucumber and
potato. Add a drop of iodine
solution. Observe and compare
what happens.
QUICK-TIVITY!

VITAMINS

Vitamins
Vitamins needed in small
or large amount are both
vital in our body. These
substances speed up
chemical reaction and
regulate the release of
energy in the body.

Vitamins
There are two types of
Vitamins
1. Water-soluble –
B1, B2, B3, B4, B5,
B6, B12, C
2. Fat-soluble – A, D,
E, K

VITAMIN SOURCE FUNCTION DEFICIENCY
Vitamin A
(retinol)
Milk, Milk
Products, Liver,
Vegetable
Good Eyesight
Rough and Flaky
Skin, Night
Blindness
Vitamin B1
(thiamine)
Meat, Legumes,
unpolished grain
Food Oxidation,
Appetite, Nervous
System Health
Beriberi,
weakening of the
heart
Vitamin B2
(riboflavin)
Milk, Meat, Eggs,
Vegetables, Fish
Food Oxidation,
Healthy Skin, Eye
Function
Soreness,
Swelling
SUMMARY OF MAJOR VITAMINS

Vitamin B3
(niacin)
Grains, lean
meat, tomatoes,
liver
Metabolism
enzyme, nervous
and digestive
system
Pellagra,
Inflammation of
nerves
Vitamin B5
(panthotenic
acid)
Various food
Conenzymes for
carbohydrates
and fat
metabolism
Fatigue, loss of
coordination

Vitamin B6
(pyridoxine)
Vegetable,
cereals and meat
Coenzyme in
amino acid
metabolism
Anemia and
nervous system
disorder
Vitamin B12
(cyanoco-
balamin)
Red meats,
Livers, and
Kidneys
Nervous System,
blood formation
and growth
Pernicious anemia

Biotin
Meat
and Vegetables
Coenzymes in fat
systhesis and
amino acid
metabolism
Depression,
Nausea
Folic Acid Green Vegetables
Important in
metabolic activity
Anemia, Diarrhea

Vitamin C
(ascorbic
acid)
Citrus fruits,
green and leafy
vegetables
Healthy gums and
teeth, growth and
strength of blood
vessels
Scurvy,
breakdown of
skins and blood
vessels
Vitamin D
(calciferol)
Cod liver oil, dairy
products,
exposure to
sunlight
Normal growth,
healthy teeth and
bones, absorption
of calcium
Rickets

Vitamin E
(tocopherol)
Milk, nuts, leafy
vegetables
Cell membrane
and fatty acids
protection from
oxidation
Problems in the
reproductive
system
Vitamin K
Leafy vegetables,
egg yolk, milk
Prevent blood
clotting
Hemmorage or
severe bleeding

Minerals

Minerals
Minerals – such as
potassium, calcium,
magnesium, zinc and
iron – are essential for
the growth of the cells.

Minerals
There are two types of
minerals
1. Macronutrients –
needed in greater
quantities.
2. Micronutrients –
needed in smaller
quantities.

Humans can survive 30 days
without food, 3 days without water,
3 minutes without air.
QUICK-KNOWS!

Canteen Raid
List down the food items that can
be bought in the canteen. Tabulate
these item into nutritious and not.
QUICK-TIVITY!

Importance of
Exercise

Importance of Exercise
Just eating right is not
enough – we need to use
the muscles in our body.
Exercise helps in
developing our muscles and
tissues. Lack of physical
activity may also cause
obesity.

10 Reasons
why Exercise
is importanTDIGESTIVE SYSTEM 187FAO - LNHS - 2020

10 Importance of Exercise
1. 30-60 minutes of
exercise will keep your
body fit
2. It increase energy level,
allows greater oxygen
supply to the body
3. Leads to socialization

4. Good for heart. Imporves
blood circulation/pressure.
5. Maintains ideal weight.
Lessen pressure on other
organs of the body.
6. Exercise is fun.

7. Provides nice, long sleep
8. Release endorphine in
brain, makes you happier
9. Relax the mind and forgot
your problems
10. Boost confidence and
self esteem.

General Care

General Care Tips
1. Brush teeth regularly and
have a regular check-up
2. Avoid overeating
3. Eat a lot of fibrous food.
4. Defacate regularly

General Care Tips
5. Drink plenty of water
6. Chew food slowly and
relax when you eat
7. Don’t talk when mouth
is full. You might choke.
8. Consult doctor if
experiencing discomforts

Job Highlight
Food and Nutrition Technologist
Study the principles underlying food
processing and deterioration.
QUICK-KNOWS!

“Now please do what I
ask. Let me fix you some
food. You must eat so
that you will be strong
enough to go on your
way.”
Samuel 28:22

Identification
Read each sentence carefully then identify what
is being described in each sentence. Choose your
answer from the box provided

1. Foods that gives us
energy and rich in
carbohydrates.
2. Foods that have
plenty of protein
which helps our cells
in multiplying.
Amino Acids
Cholesterol
Exercise
Glow Foods
Glow Foods
Glucose
Go Food
Minerals
Vitamins

3. Food that are rich
in vitamins and
minerals that keeps
our skin healthy.
4. Simple sugar
molecules present in
carbohydrates.
Amino Acids
Cholesterol
Exercise
Glow Foods
Glow Foods
Glucose
Go Food
Minerals
Vitamins

5. 0BB,
Amino Acids
Cholesterol
Exercise
Glow Foods
Glow Foods
Glucose
Go Food
Minerals
Vitamins

DISEASES OF
THE
DIGESTIVE
SYSTEM

Common
Ailments

Gastroesophage
al Reflux

Gastroesophageal Reflux Disease
(GERD)
A condition when the
acid in the stomach
enters the esophagus.
Also known as
heartburn.

Gastritis or ulcer

Gastritis or Ulcer
Inflamation of the lining of
the stomach caused by
bacteria, Heliobacter Pylori
and some medications.
Cause pain and discomfort
in the lower part of the
stomach. Can be acute or
chronic.

Spicy food or strees do not cause
ulcer. But eating spicy food and
being stressed might aggravate
ulcer.
QUICK-KNOWS!

indigestion

Indigestion
A type of discomfort felt
along the upper part of
abdomen. Caused by
eating too much or too
quickly. Can be avoided
by eating slowly and
regularly.

flatulence

Carbohydrates
Caused by the build-up of
gas in the when you eat
quickly or when a large
chunk of food is stucked in
the passageway of food.
Can cause stress,
discomfort and belching.

Caused by Ingestion
of Harmful Substance

Constipation

Constipation
Inability to move the
bowels regularly
characterized by difficulty
in defacation. Can be
cured by drinking more
water, eating fibrous foods
and defacating regularly.

diarrhea

Diarrhea
Frequent passing of stool.
Can be caused by
contaminated food/water or
colon irritation. Drinking lots
of water can counter the
dehydration caused by
diarrhea.

apendicitis

Apendicitis
Inflammation of the
appendix. Can be infected
by feces or worms. Causes
very excruciating pain along
the lower right abdomen.
Can only be cured by
appendectomy.

Some people thought that running
or working after eating cause
appendicitis. This is not true.
QUICK-KNOWS!

Technology Highlight
Endoscopy
Examining internal organs and
passageways using endoscope.
QUICK-KNOWS!

Caused by Nutrition
Deficiency

Anemia

Anemia
Anemia is characterized by
paleness, weakness, lack
of vitality and chronic
headache. This is due to
lack of iron in the blood
which reduce the number
of hemoglobin in the red
blood cells.

Hypertension

Hypertension
Characterized by having
an abnormally high
pressure, chronic
headache and pain at the
back of the neck. Caused
by eating too much fatty
food which blocks the
blood vessels,

Diabetes

Diabetes
Diabetic people urinate
frequently at night, wounds
are bloated and don’t heal,
and itchiness. Diabetes have
different types but it is mostly
caused by the body’s inability
to metabolized sugar.

Scurvy

Scurvy
Scurvy is characterized
by having bruises,
swollen gums, wounds
heal slowly, fatigue,
irritability, and
depression. Caused by
the lack of Vitamin C in
the body.

Kwashiorkor

Kwashiorkor
People with kwashiorkor
experience apathy,
muscular wasting, edema,
hair loss and skin
pigmentation caused by
the lack of protein in the
body.

Marasmus

Marasmus
People with marasmus
looks skinny and fretful. It
is caused by calorie
deficiency in the body.

Rickets

Rickets
Rickets is a medical
disease in children
wherein their bones
becomes soft and
weak. It is caused by
the lack of vitamin D in
the body.

beriberi

Beriberi
A deficiency disease
marked by inflammatory
or degenerative changes
of the nerves, digestive
system, and heart due to
the inability to assimilate
thiamine (vitamin B1)

Pellagra

Pellagra
Disease marked by
dermatitis,
gastrointestinal disorder
and mental disturbance
associated with a diet
deficient in niacin
(vitamin B3)

Night Blindness

Night Blindness
Reduced vision on
dark areas caused by
the lack of retinol
(vitamin A)

Contemporary
Health Issues

Malnutrition

Malnutrition
Filipinos are more
underweight than
overweight. Unequal
distribution of wealth
attiribute to hunger in the
Philippines. Most Filipinos
can’t eat 3 times a day.

Failure to thrive

Failure to Thrive
This refers to children
whose weight is not the
same as their age group.
Child appear smaller,
puberty is also delayed.

Food Refusal

Food Refusal
Also known as ‘food
jag,’ this refer to the
situation where children
(or some adults) are
being ‘picky’ for their
food because they
dislike the color, texture
or the food itself.

Food Allergy
and intolerance

Food Allergy and Intolerance
This is common in children.
Allegies may be caused
food such as eggs, milk,
peanuts, chicken and fish.
Milk allergy should be
treated because it may
cause calcium deficiency.

Milk allergy also known as lactose
intolerance happen when our body
lack lactose which helps in
digesting milk.
QUICK-KNOWS!

SUMMATIVE
CHAPTER
TEST

Digestive System (Grade 8, Quarter 4)

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