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Anatomy &Physiology
THE DIGESTIVE SYSTEM
OF
OBJECTIVES:
At the end of the class, students
will be able to:
1. identify the organs that make
up the digestive system;
2. describe how the organs of the
digestive system work together
to carry out digestion of food.
DIGESTIVE
SYSTEM
DIGESTIVE
SYSTEM
- THE ORGANS
RELATED TO THE
INGESTION AND
DIGESTION OF
FOOD
DIGESTION: THE
MECHANICAL AND
CHEMICAL
PROCESSES BY
WHICH FOOD IS
BROKEN DOWN IN
THE
GASTROINTESTINA
L TRACT AND
RENDERED
ABSORBABLE.
Digestion
Phases Include
1. Ingestion
2. Mechanical and Chemical
Digestion
3. Absorption
4. Elimination/Defecation
2. PHARYNX
- a muscular
passage between
the oral cavity
and the
esophagus
- no digestive
action occurs
- continues the
movement of the
bolus by the
reflexive action of
3. ESOPHAGUS
- is a muscular tube about 10
inches long that takes food
from phary4x to stomach
- no digestive action occurs
- peristalsis forces the bolus
into the stomach with the
help of the mucous secretions
- Cardiac sphincter: opening
to the stomach; closes after
entering of the food to
prevent regurgitation
4.
- is a j-shaped sac that
STOMACH
extends from esophagus
to the small intestines.
- Rugae: fold in mucous
membranes; smooth out
when stomach is full; they
allow the stomach to
expand.
- Serves as reservoir of
food
- it takes 4-6 hours for the
food to pass completely
to the small intestines
STOMACH:
DIGESTIVE
protein begins
and further
mechanical
digestion occurs
ACTION
STOMACH: DIGESTIVE
Hydrochloric
aciddestroys
ACTION
harmful bacteria , makes certain
minerals like iron and calcium more
absorbable; pH (1-2) of the gastric
juice.
Gastric
lipase:
enzyme
responsible of breaking down of
butterfat molecules into smaller
ones.
Churning action of the muscular
walls:
muscular
activity
that
thoroughly mixes the food with
gastric juice.
STOMACH: DIGESTIVE
Chymea semi-fluid mass
ACTION
partially digested material as
of
a
5. SMALL
INTESTINE
B. Digestion
of Fats:
SMALL
INTESTINE
SMALL INTESTINE
C. Digestion of Protein:
shorter polypeptides resulting from the
digesting action of the stomach are further
broken down by the action of pancreatic and
intestinal enzymes
Two (2) pancreatic enzymes responsible
for protein splitting:
Trypsin
and
chymotrypsin:
inactive
precursors that activated by other enzymes
Peptidases: act on the smaller molecules
produced by the pancreatic enzymes,
reducing them to single amino acids and
small peptides, t he final product of protein
digestion
ABSORPTION
SMALL INTESTINE
the inner surface of the small intestine
has mucosal folds, villi, and microvilli
to increase the surface area for
maximum absorption.
Serves as unit that accomplishes
absorption of nutrients
Hepatic Portal Vein: is a division of
the vascular system by which blood from
the digestive organs and spleen
circulates before returning to the heart.
In the liver, the nutrients are modified
according to the needs of the body.
Ileocecal valve: part that separates
the small form large intestine; prevent
back
LARGE INTESTINE
also called as colon
extends from the ileum to the anus
Cecum: first portion of the large
intestine; appendix is attached to it
Ascending, transverse,
descending, sigmoid to the
rectum and anal canal.
Water: is the mains substance
absorbed in the colon including
absorption of some minerals and
vitamins
Accessory Organs
Not part of the
path of food, but
play a critical
role.
Liver
Directly affects digestion by
producing bile
Bile helps digest fat
filters out toxins and
waste including drugs and
alcohol
23
Gall Bladder
Stores bile from the
liver, releases it
into the small
intestine.
Fatty diets can
cause gallstones
Pancreas
Produces digestive
enzymes to digest
fats, carbohydrates
and proteins
Regulates blood
sugar by producing
insulin
Rectum and
Anus
- AIDS IN THE PROCESS
OF ELIMINATION
GROUP
ACTIVITY
MAKE AN ANALOGY
OF THE DIGESTIVE
INSTRUCTIONS:
PROCESS USING THE PICTURE GIVEN.
TRY TO ANSWER THE FOLLOWING
QUESTIONS IN YOUR PRESENTATION.
1. What are the 4 stages of food
processing by the digestive system in their
proper sequence?
2. What does it mean when we say that
food went down the wrong tube?
SCORING CRITERIA
POINTS
ORGANIZATI The type of presentation is appropriate for the
5
ON
topic and audience.
15 POINTS Information is presented in a logical sequence.
5
Presentation appropriately cites at least 2
5
references.
CONTENT Introduction is attention getting and
5
20 POINTS establishes the speakers credibility.
Scientific terms are appropriate for the target
5
audience.
Presentation contains scientifically accurate
5
materials.
There is an obvious conclusion summarizing the
5
presentation.
PRESENTATIO Presentation is interesting and eye-catching.
5
N
Presentation is visible and creative.
5
ORAL OR
Length of the presentation is within the
5
OTHER
assigned time requirement.
15 POINTS
EVALUATION
QUIZ
a. salivary
MATCH THE DIGESTIVE ORGAN LISTED IN COLUMN B WITH THEIR FUNCTIONS LISTED IN
glands
COLUMN A.
_________2. absorbs water
b.
esophagus
_________3. churning occurs here
c.
stomach
_________4. muscular tube connecting
d. small
intestine
the laryngeopharynx with the stomach
e. liver
_________5. Produces both exocrine and
f. gall
bladder
endocrine secretions
g. large
intestine
_________6. stores bile
h. pancreas
_________7. Secretes a substance that initiates i. rectum
carbohydrate digestion
_________8. part where nearly all absorption of
products of digestion occurs
ASSIGNMENT:
RESEARCH AND
MAKE AT LEAST 5
DISEASES OF THE
ORGANS OF THE
DIGESTIVE SYSTEM