Digestive System

Digestion – process in which food is broken down into smaller molecules that the body
can use to nourish the cells and provide energy.

PHASES:
1) Mechanical – food is broken down into small pieces by the process pf chewing
known as Mastication. Food is lubricated and softened by the digestive juices such
as saliva.
2) Chemical – food is acted upon by chemical substances called enzymes that are
secreted together with the digestive juices.

MAJOR ORGANS:
1) Oral Cavity – also called as mouth. It is the entrance and it contains teeth, tongue,
and salivary glands.
2) Teeth – mastication or crushing and grinding food.
TYPES: Incisors and Canine (biting and tearing); Premolars and Molars (chewing)
3) Tongue – perceive taste, mixes saliva with food, and pushes food downward
(swallowing)
 PAPILLAE – rough surfaces where the taste buds are found.
4) Pharynx – passageway for digestion and respiration.
 EPIGLOTTIS – ensures that food does not enter the respiratory tract.
5) Esophagus – muscular tube through which food passes from the pharynx to the
stomach.
 PERSISTALSIS – wave-like contraction of esophagus.
6) Stomach – expanded organ located between the esophagus and the small intestine.
About 30.5cm long and 15.2cm wide. Stores the swallowed food and mixes the food
with the digestive juices.
 GASTRIC JUICES – hydrochloric acid and digestive enzyme called pepsin.
 HYRDOCHLORIC ACID – softens fibrous foods and kills microorganisms.
 RENNIN – helps digest milk proteins.
 PEPSIN – breaks down other proteins into simpler forms: amino acids and
peptides.
 RUGAE – folds in the stomach which increase surface area to accommodate
food.
 CHYME – a semi-liquid formed when food is mixed whit gastric juices.
7) Small Intestine – considered as organ of complete digestion and absorption. It
secretes the enzymes that change food materials into their simplest components.
The longest organ of the digestive system.
8) Large Intestine – also known as colon. Temporary stores fecal materials.
9) Rectum – serves as a warehouse for the undigested residue or feces.
10) Anus – functions as the exit point for the fecal materials.

ACCESSORY ORGANS:
1) Salivary Glands – secrets saliva that lubricates food. It contains enzymes that help
in chemical digestion.
 SALIVA – moistens food and make it slippery to facilitate swallowing.
  SALIVARY AMYLASE – a digestive enzyme in saliva breaks down starch into
maltose.
2) Liver – largest organ in the body. Produces bile from bilirubin, a waste product
formed when red blood cells are being destroyed.
 BILE – emulsifies fats and neutralizes the acidity of the partly digested food
(chyme)
3) Pancreas – a large elongated gland located at the back of the stomach. Secretes
pancreatic juice which reach the duodenum by way of the pancreatic duct.
Regulates blood sugar by producing insulin.
4) Gall bladder – primarily stores, concentrates, and releases bile.
5) Intestinal Glands – secrete intestinal juice.
END PRODUCTS: glucose (carbohydrates); amino acids (proteins); fatty
acids/glycerol (fats)

PROBLEMS:
1) Pica – an eating disorder characterized by a persistent by a persistent desire or
appetite for substances with no known nutritional value – soil, clay, paper, chalk,
glass, or even feces.
2) Heartburn – occurs when the stomach acid splashes out of the stomach. A person
with heartburn experiences a burning sensation from the abdominal area rising
into the chest area, with heartbeat going faster than normal.
3) GERD – persistent acid reflux can lead to gastro-esophageal reflux disease.
4) Flatulence – due to the excessive amount of gases stored in the digestive tract.
5) Indigestion/Dyspepsia – a condition caused by food stagnation. Overeating, eating
too fast, and malfunctioning in the digestive system such as abnormal secretion of
the digestive juices are the common causes.
6) Colitis – the inflammation of the large intestine or colon.
7) Constipation – condition wherein the fecal material or stool becomes dry, compact,
and difficult to discharge. Happens due to lack of enough water and fibers in diet.

COMPONENTS OF A HEALTHY DIET:

1) Carbohydrates – needed as energy sources by the body. Found in fruits, milk
products, whole grain breads and cereals, starchy vegetables, and legumes.
2) Fats – also important sources of energy. Found in oils, dairy products, fishes, and
nuts.
3) Proteins – build and repair tissues. Found in nuts, dairy products, meat, and some
beans and grains.
4) Minerals – helps the body function well and optimize energy production. Found in
fruits, vegetables, and fish.