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Digestive System/ Nutrition By:Jenna A. (Diseases and abnormal conditions,…
Digestive System/ Nutrition By:Jenna A.
Physical and chemical break down of food for use by the body
Alimentary canal and the accessory organs
Long muscular tube
Begins at the mouth and ends at the anus
Accessory organs: Salivary glands, tongue, teeth, liver, gallbladder, pancreas
AKA- Gastrointestinal
Mouth- receives food as it enters the body
food is tasted
it is broken down physically
it is lubricated, and partially digested by saliva
Its swallowed
Teeth
special structures in the mouth that physically break down food by chewing and grinding
mastication
Tongue
muscular organ that contains special receptors called taste buds
allows a person to taste sweet, salty, bitter, and sour sensations
Pharynx/throat
carrier of both air and food
carries food bolus to the espohagus
when bolus is swallowed, epiglottis closes to prevent food from entering the respiratory tract
Esophagus
muscular tube behind the trachea
carries bolus to stomach
peristalsis- moves food toward stomach with wave-like movements of the muscles
Stomach
receives food from espohagus
mucous membrane contains rugae that help expand the muscles
cardiac and pyloric sphincter
food remains in stomach for 1-4 hours
Gastric Juices
Hydrochloric acid
kills bacteria and helps absorb iron and activates pepsin
Pepsin
starts protein digestion
Liapse
starts the chemical break down of fats
Rennin
aids in the digestion of milk only in infants
Small intestine
about 20 ft long; 1 inch in diameter
receives food from the stomach in the form of chyme (the pulpy acidic fluid that passes from the stomach to the small intestine, consisting of gastric juices and partly digested food)
divided into 3 sections
Jejunum
8 ft long
Ileum
final 12 ft
connects with large intestine at the cecum(where the appendix lies)
Duodenum
first 9-10 inches
where the bile from the gallbladder and liver is
the pancreatic juice enters this section through the ducts
Villi
Finger-like projections that the blood capillaries carry away the nutrients to the liver
Large intestine
final section of the alimentary canal
about 5 ft long; 2 inches in diameter
functions
storage of indigestible materials before they are eliminated
synthesis and absorption of some B-complex vitamins and vitamin K
absorption of H2O and any remaining nutrients
transportation of waste product out of the alimentary canal
Cecum- where the appendix lies
Liver
accessory organ for the digestive system
location is under diaphragm, & in URQ of abdomen
Largest gland in the body
Functions of liver
produces heparin
produces cholseterol
stores sugar in from of glucose
detoxifies substances
secretes bile
Gallbladder
small muscular sac
located under the liver; attached by connective tissue
it stores and concentrates bile
bile is needed to emulsify fats
Pancreas
produces pancreatic juices to digest food
produces insulin which is secreted into bloodstream, regulates burning of carbs to convert glucose to energy
located behind stomach
fish-shaped organ
NUTRITION
all body processes relating to food
digestion, absorption, metabolism, circulation, elimination
these processes allow the body to use food for energy, maintenance of health and growth
nutritional status
state/ condition of one's nutrition
goal- to be in a good state of health and wellness
every hcw needs to have a solid understanding of basic nutrition; by understanding you can practice and promotes good nutrition
affects- physical, psychological, emotional, and physical
physical affects- height, weight, strength, skeletal development, agility, resistance to disease, posture, appetite, complexion
fundamental relationship between food and good health
immediate affects- healthy appearance, good attitude, enthusiasm, freedom from anxiety, high energy level
good nutrition can delay diseases such as; hypertension, osteoporosis, malnutrition, athersclerosis
essential nutrients
used by the body to perform bodily functions
once used, they need to be replenished
6 groups of essential nutrients
proteins
basic component of all body cells
essential for building/ repairing tissue, regulating body functions, and providing heat and energy
22 building blocks called amino acids
remaining 13 amino acids are called incomplete proteins
sources: vegetable foods, cereals, soybeans, dry beans, peas, corn, nuts
9 are essential for life
proteins that have all 9 are called complete proteins
1 more item...
vitamins
lipids
organic compunds
provide the most concentrated form of energy
fats and oils
most expensive
maintains body temp, cushion for bones and organs, aid in absorption of vitamins, provides flavors
main sources include butter, margarine, oils, cream, fatty meats
3 most common types
phospholopids
sterols
cholesterol: lipid found in body cells and animal products
found in shellfish, butter, cream, cheese
triglycerides
saturated and polysaturated
polysaturated; soft/oily at room temp
saturated: solid at room temp
lipoproteins; carries cholesterol through the blood
HDL; good
transports cholesterol back to the liver to stop it from clogging the vessels
LDL; bad
builds up plaque
minerals
carbs
commonly called; starches/sugars
cheaper source of energy
major source of readily usable energy
easily digested
made up of carbon, hydrogen, oxygen
main sources; breads, cereals, noodles, crackers, corn
cellulose
fibrous indigestible form of plant carb
bran, whole-grain, cereal, fibrous fruits
water
Diseases and abnormal conditions
diverculitis
inflammation of the diverticula (sacs)that form in the intestine and mucous lining, it then pushes thru the surrounding muscle
gastroenteritis
inflammation of the lining of the abdominal stomach caused by food poisoning, infection, toxins
diarrhea
frequent watery stools, caused by infection, stress, diet, irritated colon
hemorrhoids
painful dilated veins at the rectum and or anus
constipation
caused by fecal material remaining in the colon for too long, fecal material is reabsorbed and becomes too hard and dry to eliminate
hepatitis a b c
viral infections of the liver
cirrhosis
chronic destruction of the liver cells accompanied by the formation of fibrous connective and scar tissue
hernia
happens when internal organ passes through a weakened area
cholecystitis
inflammation of the gallbladder caused by crystallized cholesterol gallstones
pancreatitis
inflammation of the pancreas caused by excessive alcohol intake, blockage of pancreatic ducts by gallstones
peritonitis
inflammation of the peritoneal cavity when a rupture of the intestine allows the contents leak into the abdominal cavity
ulcer
open sore on the lining of the digestive tract caused usually by H. pylori bacteria
appendicitis
acute inflammation of the appendix caused by obstruction and infection
ulcerative colitis
severe inflammation of the colon then the formation of ulcers and abscesses caused by stress or food allergy