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The Alimentary Canal Digestion and Absorption Chapter 3
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The Digestive System The digestive system is designed to: Ingest foods Digest or divide compled molecules into simple, soluble materials that can be absorbed Eliminate unused residues Only energy providing macronutrients must be digested for absorption (carbohydrate, protein, and fat) Vitamins, minerals, alcohol, and water do not have to be digested to be absorbed
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The GI Tract The digestive system includes the alimentary canal and other accessory organs Alimentary canal Extends from the mouth to the anus (including the oral cavity) It is approximately 30 feet long Small intestine Duodenum, jejunum, and ileum Large intestine Cecum, colon, and rectum Accessory organs Salivary glands, liver, gallbladder, and pancreas
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The GI Tract Digestion involves two types of action on food Mechanical Chewing Peristalsis The involuntary constriction and relaxation of the muscles of the intestine or another canal, creating wave-like movements that push the contents of the canal forward (moving the food in digestion) Chemical Salivary enzymes Digestive juices
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Chemical Action Hydrolysis reactions occur in the digestive tract for nutrients in the food to be utilized Hydrolysis is the breakdown of a compound due to reaction with water A typical chemical reaction: Protein + H2O > amino acids Fat + H2O > fatty acids + glycerol Carbohydrate + H2O > monosaccharides
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Mechanical Reaction The wall of the digestive tract is similar from the esophogus to the rectum. Muscles encircle the tube which allow the tube to expand and contract Food particles are separated by churning and mixing Outer fibers of the muscular coat are responsible for peristalsis Door like mechnisms between the digestive systems are called sphincter muscles
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Sphincter Muscles Sphincter muscles are designed to: Retain food with each segment until completion of the mechanical actions and digestive juices Allow measured amounts of foods to pass into the next segment Prevent food from backing up into the prior area It is complex
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Food Food stimulates taste buds and aromas stimulate olfactory nerves Olfactory nerves transmit impulses to the brain from the smell receptors in the mucous membrane of the nose. An unlimited number of odors can be detected Taste disorders often originate from smell Increasing age affects a person's ability to smell food Preferences are known to change with aging
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Food In the U.S. taste is the primary reason for the choice of foods Food can create feelings of pleasure or aversion Approximately 75% of flavor is derived from odors Taste and smell are essential for maintaining nutrition and meeting the needs of the body
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Oral Cavity The mouth plays and important role in the digestive system It is the port of entry Taste buds are located in the oral cavity Papillae are the cells embedded in the taste bud Taste papillae appear as little red dots on the tongue or raised bumps Taste papillae are also located all over the oral cavity The cells replace themselves continually but can be affected by: Disease Drugs Nutritional status Radiation Age (most taste buds degenerate causing a decrease in taste sensitivity)
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Oral Cavity As food is chewed gustatory (sense of taste) receptors come into contact with chemicals dissolved in saliva Nerve cells carry messages to the brain which interprets flavors Sweet Sour Salty Bitter Umami (savory taste)
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Anosmia Anosmia is the loss of smell which limits the ability to taste foods The ability to smell affects the choice of food Odors are helpful to determine whether food is rotten Many disorders can cause the inability to smell food (anosmia): Upper respiratory infections Nasal or sinus problems Neurologic disorders Endocrine abnormalities Aging Head trauma Receptor cells in the nasal cavity can be depressed when a person is malnourished or by the use of some antibiotics
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Dysgeusia (Distortion of Taste) Taste and its role in the enjoyment of food is something that many of us take for granted. However, a taste disorder can have a negative effect on our quality of life and nutrition; it may also indicate an underlying problem. Causes: Medication Cancer treatment Diabetes Zinc deficiency Dry Mouth (xerostomia) Autoimmune diseases Pregnancy Aging
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Hypogeusia Hypogeusia is a reduced ability to taste things (to taste sweet, sour, bitter, or salty substances) Causes of hypogeusia include the chemotherapy drug bleomycin , an anti-tumor antibiotic as well as zinc deficiency.
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Hypergeusia Hypergeusia is a taste disorder where the sense is abnormally heightened It can be associated with a lesion of the posterior fossa of the brain and Addison's disease; where a patient will crave for salty and sour taste due to the abnormal loss of ions with urine Addison's disease Is characterized by progressive anemia, low blood pressure, great weakness, and bronze discoloration of the skin. It is caused by inadequate secretion of hormones by the adrenal cortex
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Anorexia Anorexia is a lack or loss of appetite for food (as a medical condition) This can be caused when taste acuity is lost due to medications An eating disorder causing people to obsess about weight and what they eat (phsycological disorder)
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Saliva Adequate saliva is needed for oral health For maintenance of soft tissues For maintenance of the taste buds Essential in taste sensations Essential in functioning Lubricates Removes debris and microorganisms Provides antibacterial action Neutralizes Dilutes Buffers bacterial acids
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Saliva Saliva re-mineralizes areas damaged by: Incipient caries (early cavities) Abrasion Erosion Maintains the integrity of the teeth against Physical Chemical Microbial insults
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Saliva Saliva is supersaturated with calcium phosphates that allow demineralized areas of hydroxyapatite to in enamel to be re-mineralized Demineralization occurs when minerals are lost from the enamel causing it to dissolve Acids are produced when fermentable carbohydrates are utilized by the bacteria present in the oral cavity A myth is that it is caused from a lack of calcium Saliva is stimulated by tastes An increase in saliva leads to a decrease in caries
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Saliva The beginning of digestion takes place in the mouth Salivary amylase (enzyme) initiates the digestion of carbohydrates If a cracker is chewed and held in the mouth for a few seconds, it will begin to taste sweet; indicating the beginning of the digestion of the carbohydrate to sugars
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Xerostomia Xerostomia is a condition that leads to decreased salivary flow or dry mouth Problems with dry mouth include: Ulcerations Increased sensitivity of the tongue to spices and flavors Increased risk of dental caries Xerostomia can be caused by: Medications especially diuretics (water pills, blood pressure medications)
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Teeth Teeth play a major role in crushing and grinding food Tooth enamel or dentin cannot be repaired or replaced naturally like bone Only a very small amount of enamel and dentin can be re-mineralized Alveolar bone holds the teeth in place and is composed of: Trabecular bone (bony spikes) Cancellous bone (bone within the spaces of the trabecular bone and appears spongy) Negative calcium balance increases the susceptibility of resorption of bone and bone loss This can happen without the presence of teeth to prevent calcium resorption Chewing helps to stimulate bone formation
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Mastication (Chewing) Reduces food particles Food asphyxiation may occur when individuals have poorly fitting dentures Food is not chewed well enough leaving large chunks Even when a patient adjusts to dentures; chewing is less effective Missing one tooth can cause a decrease in masticatory function
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Masticatory Efficiency This is usually a factor when the elderly patient has digestive problems When masticatory efficiency declines individuals will: Choose foods that require less chewing Use techniques to soften food Hypersensitive, poorly restored, decayed, abcessed, or periodontally involved teeth affect food choices and limit the variety
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Esophagus The esophagus is a continuous tube that is approximately 10 inches connecting the pharynx with the stomach Bolus Swallowing moves the mass of food to the esophagus and then it is transported to the stomach by peristalsis and gravity Lower esophageal sphincter Group of circular muscles just above the stomach which allows the food into the stomach but tightens and prevents the contents from regurgitation
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Gastric Digestion (Stomach) The bolus enters the stomach and is mixed with gastric secretions by peristaltic contractions This produces chyme which is a semifluid material produced by gastric juices onto ingested food The low pH of the stomach is beneficial Kills or inhibits growth of most food bacteria Facilitates the hydrolysis (breakdown) of proteins into amino acids Activates gastric enzymes Hydrolyzes some carbs Increases solubility of absorption of calcium and iron
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Gastric Digestion Two major enzymes: Pepsin The chief digestive enzyme in the stomach, which breaks down proteins into polypeptides (chains of amino acids) Lipase Enzyme that catalyzes the breakdown of fats to fatty acids and glycerol Mucous forms an alkaline coating in the stomach to protect it against digestion by pepsin
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Gastric Digestion (Stomach) Functions as a reservoir for food for 3-4 hours The rate of passage is liquids, carbohydrates, and proteins (from fastest to slowest) Very little absorption occurs in the stomach because few foods are completely broken down at this point The smaller the stomach; the more quickly it empties This is why babies have to be fed more often (smaller stomach)
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Small Intestine https://www.youtube.com/watch?v=gkERcbBFyOs https://www.youtube.com/watch?v=Og5xAdC8EUI Most of the energy providing nutrients are completely broken down and absorbed in the small intestine Most vitamins and minerals are absorbed in the small intestine The small intestine is designed for this secreting juices from the accessory organs The accessory digestive organs are the tongue, salivary glands, pancreas, liver, and gallbladder The small intestine is about 15 feet long Foods are retained in the small intestine for about 3-10 hours
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Absorption of Nutrients Most nutrients are absorbed in the small intestine Only after absorption of the nutrient into the intestinal mucosa is the nutrient considered to be "in the body" Normally absorption occurs by passive diffusion Passive transport is a movement of ions and other atomic or molecular substances across cell membranes without need of energy input Osmosis is the movement across a semipermeable membrane in order to create equalization (passive transport) Active transport is the movement of molecules across a membrane from a region of their lower concentration to a region of their higher concentration—against the concentration gradient. Active transport requires cellular energy to achieve this movement
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Large Intestine Only about 5% of the ingested foods will move on to the large intestine For most adults it takes about 16-24 hours for the foods to move through the entire digestive system
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Functions of the Large Intestine It has little to no digestive function It mainly reabsorbs water and electrolytes (sodium and potassium) It stores feces until defecation Residue in the intestinal tract is the total amount of undigested or unabsorbed foods, bile pigments and bacterial products The inner lining is smooth; lacking villi It secretes mucous which protects the intestinal wall
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Undigested Residues Fiber results in increased residue Fiber is obtained from fruits, vegetables, whole grain products Fiber contributes to bulkier feces Dietary fiber is not digested and works as a laxative Foods may contain other substances that increase fecal output such as prune juice Existing chemicals increase the volume of the stool
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Microflora The trillions of microorganisms that thrive in the intestine are called microflora Microflora are friendly bacteria They are essential for good health A diet rich in high fiber foods is most beneficial for the health promoting gut microbes The most common bacteria are: Lactobacillus Bifidobacterium
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The Role of Microflora They break down fiber and other complex carbohydrates that humans are unable to digest Synthesize vitamins needed Boost the immune system to protect against infection Inhibit disease causing bacteria An imbalance can impact overall health
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Probiotics Probiotics are living microorganisms (usually bacteria) that give a health benefit to the person using them if taken in adequate amounts They are not classified as nutrients It is not currently known exactly how they work but they are studied and have to be shown that they work in order to be called probiotics Sound research studies only support a small number of probiotic strains Knowledge is limited about which strains are needed, how much, and in what conditions
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Probiotics Probiotics are considered food or dietary supplements They are found in fermented products such as cheese and yogurt They can also be found in non-animal sources such as coconut milk, pickled or fermented vegetables or fruit; fermented soy products They are being added to many new products They are commercially available and can be found in various forms Capsules Tablets Powders
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Probiotics The FDA has not established a definition for probiotics The U.S. government does not test the quality or require companies to demonstrate the health benefits before labeling it a probiotic They are not scrutinized as closely as medication and not required to meet standards for effectiveness Quality issues include: Viability of organisms Presence of harmful microorganisms Protection of organisms from stomach acid Ability of the pill to break apart to release its ingredients Pasteurization can kill the bacteria
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Prebiotics Prebiotics are types of dietary fiber that feed the friendly bacteria in your gut. Both prebiotics and probiotics are important for human health. However, they play different roles: Probiotics : are live bacteria found in certain foods or supplements. Prebiotics : are substances that come from types of carbs (mostly fiber) that humans can't digest. The beneficial bacteria in your gut eat this fiber Prebiotics are present in fiber-rich foods, such as fruits, vegetables, and whole grains. Probiotics occur in many fermented foods, including yogurt and sauerkraut Box 3.1 on page 59 has a good guide for increasing microflora
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Peristalsis of the Large Intestine The purpose of peristalsis is to force the feces into the rectum These large waves only occur about 2-3 times daily
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Medication. A metallic sensation is perhaps the most common taste quality reported and is often attributed to medication use. More than 200 medications are known to cause taste disorders, yet this side effect is often overlooked in drug development, an article in Toxicological Sciences states. Cancer treatment. Dysgeusia can occur as a side effect of chemotherapy and radiation. It is more common in the treatment of head and neck cancers, though it can appear with treatment of any type of cancer. According to the Society of Sensory Professionals , cancer treatment can interfere with the ability to taste or smell food temporarily or permanently. Doctors should address these effects to prevent malnutrition and weight loss. Diabetes. Another instance of tongue dysfunction is in people with undiagnosed diabetes, especially in cases of adult onset or type 2 diabetes mellitus. Referred to as "diabetic tongue" by an article in the Journal of Family Medicine and Primary Care , dysgeusia can be an early symptom of the disease. Researchers found altered taste was not constant throughout the day, so it could be attributed to fluctuations in blood sugar levels and identified as an early clinical sign for diabetes. Other causes. The previous study also recognized that other systemic health problems, such as zinc deficiencies, dry mouth and autoimmune diseases could also cause the taste changes. Other causes range from aging and physiological changes, such as pregnancy and menopause. In addition, head injuries and certain surgeries of the ear, nose and throat can cause taste disorders. Dental issues like poor oral hygiene and the extraction of a wisdom tooth can also lead to dysgeusia. 13
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The Alimentary Canal Digestion and Absorption Mike Herndon Wendy Herndon 26 2019-06-06T00:34:39Z 2021-09-02T14:52:49Z
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136 1916 Microsoft Office PowerPoint Widescreen 288 40 1 0 40 false Theme 1 Slide Titles 40 Office Theme The Alimentary Canal Digestion and Absorption The Digestive System The GI Tract The GI Tract Chemical Action Mechanical Reaction Sphincter Muscles Food Food Oral Cavity Oral Cavity Anosmia Dysgeusia (Distortion of Taste) Hypogeusia Hypergeusia Anorexia Saliva Saliva Saliva Saliva Xerostomia Teeth Mastication (Chewing) Masticatory Efficiency Esophagus Gastric Digestion (Stomach) Gastric Digestion Gastric Digestion (Stomach) Small Intestine https://www.youtube.com/watch?v=gkERcbBFyOs https://www.youtube.com/watch?v=Og5xAdC8EUI Absorption of Nutrients Large Intestine Functions of the Large Intestine Undigested Residues Microflora The Role of Microflora Probiotics Probiotics Probiotics Prebiotics Peristalsis of the Large Intestine false false false 16.0000
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