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Objectives To identify the parts of the digestive system.

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Presentation on theme: "Objectives To identify the parts of the digestive system."— Presentation transcript:

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2 Objectives To identify the parts of the digestive system.
To determine the function of each part of the digestive system. To describe the path food follows in the body from beginning to end. To discuss common diseases of the digestive system.

3 Digestive System Is a series of hollow organs joined in a long, twisting tube from the mouth to the anus Carries out digestion which is the process of breaking down food in the body into a form which can be absorbed and used or excreted

4 Digestive System Is necessary for obtaining nutrients which are substances necessary for life and growth Food for Thought: Digestion can be mechanical or chemical. Mechanical digestion is the process of the food being physically broken down or moved. Chemical digestion is the process of food being chemically broken down through the use of enzymes and digestive juices.

5 Components of the Digestive System
Major organs mouth pharynx esophagus stomach small intestine large intestine Accessory organs pancreas liver gallbladder

6 Mouth Is the point of entry for food into the digestive system
Is the first site of the reduction of food size Adds the first bodily fluids to the bolus Is composed of the teeth and tongue Food for Thought: Bolus is the term used to describe the mass of food entering the body.

7 Mouth Is where mastication and maceration take place
the first step in mechanical digestion Breaks down food through the use of the: saliva teeth tongue Food for Thought: Mastication is the scientific term for chewing. Maceration is the term for the softening of the food which occurs due to the saliva in the mouth wetting the food.

8 Saliva Is secreted from the salivary glands
Functions to moisten food, making it easier to chew Begins chemical digestion Contains enzymes which break down food through hydrolysis Food for Thought: Hydrolysis decomposes food by placing water molecules between chemical bonds.

9 Saliva Contains the enzymes: amylase lysozyme
catalyzes the hydrolysis of starch into smaller carbohydrate molecules lysozyme breaks down the polysaccharide walls of many kinds of bacteria thus providing protection against infection

10 Teeth Are located in the mouth
Break down larger particles of food into smaller pieces through mechanical digestion Increase the surface area of the food in the mouth therefore speeding up chemical and bacterial digestion

11 Types of Teeth Incisors Canines Premolars Molars used for cutting food
used for cutting and tearing food Premolars used for grinding food Molars used for grinding food

12 Parts of a Tooth Crown Neck Root Gingiva (gum) Periodontal ligament
Enamel Dentin Pulp Root canal

13 Tongue Is a muscle organ used to maneuver food within the mouth
Gives traction to food movement Collects food and moves it to the back of the mouth when swallowing Food for Thought: The scientific term for swallowing is deglutition.

14 Tongue Has nerve sensors called taste buds, which allow the tasting of food Has taste buds located in different areas of the tongue to detect the flavor of food while chewing prior to swallowing

15 Pharynx Is a common pathway for food and air
Connects the mouth and the esophagus in the digestive tract Contains a flap of connective tissue called the epiglottis which closes over the trachea when food is swallowed to prevent choking or aspiration Is important in vocalization Food for Thought: The epiglottis is located on the trachea.

16 Esophagus Is a muscular tube connecting the pharynx with the stomach
Moves food from the pharynx to the stomach by a process called peristalsis Food for Thought: Peristalsis is the waves of involuntary muscle contractions moving food through a tube shaped organ.

17 Esophagus Is sealed off from the stomach by a cardiac sphincter in order to prevent stomach contents from moving back into the esophagus

18 Stomach Is a J-shaped hollow muscular organ
Is involved in the beginning steps of “true digestion” Stores food which has been eaten

19 Stomach Breaks down food into a liquid mixture through mechanical digestion Empties the liquid into the small intestine Food for Thought: The stomach carries out mechanical digestion through the churning and mixing of food with the gastric juices to form a mixture called chyme.

20 Stomach Is divided into regions:
cardia – (gastroesophageal region) the entrance into the stomach fundus – the blind portion of the stomach body – the location of the gastric pits and secretory cells pylorus – the area around the pyloric sphincter leading into the small intestine

21 Stomach Has four layers: mucosa submucosa muscularis externa serosa
innermost layer consisting of epithelium and a thin layer of smooth muscle submucosa made of fibrous connective tissue and the Meissner’s plexus muscularis externa consists of three layers of smooth muscle serosa outermost layer made up of layers of connective tissue

22 Layers of the Stomach

23 Stomach Is a highly acidic environment due to gastric juices: mucus
lubricates and protects the stomach from harsh acidic conditions Food for Thought: The pH of the stomach at any given time ranges from 1 to 4, meaning if you spilled the contents of your stomach on yourself you would burn holes into your skin.

24 Stomach Is a highly acidic environment due to gastric juices:
hydrochloric acid functions to make food in the stomach acidic and activates pepsin pepsin works with hydrochloric acid to break down proteins

25 Pancreas Is located below the stomach
Produces hormones which regulate blood sugars Creates enzymes which aid in the breakdown of carbohydrates, lipids and proteins in the small intestines

26 Pancreas Aids in neutralizing the acidity of the chyme entering the small intestine by producing sodium bicarbonate, the same compound in baking soda and antacids

27 Liver Is located above the stomach
Is the “center of metabolic activity” in the body Receives the nutrients which have been absorbed in the small intestine

28 Liver Produces bile, which is essential for the digestion and absorption of fats in the small intestine Food for Thought: Bile is a yellow-brown liquid mixture of salts and lipids which emulsify (break down into a fluid mixture) lipids in the digestive system.

29 Gallbladder Is a pear-shaped organ
Stores bile until the body needs it for digestion Is connected to the liver and the duodenum by the biliary tract Food for Thought: The gallbladder in the human body has a green appearance due to the bile it stores.

30 Small Intestine Is the main site of chemical digestion and absorption of nutrients Breaks down the chyme to absorb vitamins, minerals, proteins, carbohydrates and fats Food for Thought: The average adult’s small intestine is 22 feet long, which is the equivalent of the height of three NBA players standing on top of each other.

31 Small Intestine Moves chyme through peristalsis and haustral churning
Is composed of three major sections: duodenum jejunum ileum

32 Duodenum Is a hollow jointed tube connecting the stomach to the jejunum Begins the small intestine and is the shortest part Is where most chemical digestion takes place

33 Duodenum Is the location where chyme mixes with:
enzymes from the pancreas salts from the liver secretions from the duodenum lining

34 Jejunum Is the central of the three divisions of the small intestine
Absorbs carbohydrates and proteins Is covered in villi, which are small finger like projections which aid in absorption Is folded to increase surface area

35 Ileum Is the longest portion of the small intestine
Absorbs lipids and bile salts Is folded and covered in villi and microvilli Is where vitamin B12 is absorbed

36 Structure of Villi

37 Large Intestine Removes water from the chyme
Houses many bacteria, which feed on the remaining undigested material

38 Large Intestine Is divided into sections: appendix cecum colon rectum
ascending colon transverse colon descending colon sigmoid colon rectum anus

39 Appendix Is a tubular organ connected to the large intestine
Is considered the vestigial survival of a former digestive process Food for Thought: Vestigial means some structure has become degenerate or functionless in the course of time.

40 Appendix Has no known function
Is about a half inch thick and varies from a half inch to eight inches in length

41 Cecum Is a pouch connected to the ascending colon of the large intestine and the ileum Is considered to be the beginning of the large intestine

42 Cecum Is basically a big pouch which receives waste from the small intestine Is about six centimeters long and 7.5 centimeters wide

43 Colon Is the largest portion of the large intestine
Extracts water from feces Food for Thought: The colon is sometimes incorrectly used to refer to the whole large intestine rather than just a portion.

44 Colon Can be divided into four sections: ascending transverse
descending sigmoid

45 Rectum Is the final straight portion of the large intestine
Is about 12 cm long Acts as a temporary storage facility for feces

46 Anus Is the external opening of the rectum
Is controlled by sphincter muscles Is used to expel feces from the body

47 Common Diseases of the Digestive System
Appendicitis Cirrhosis Colorectal cancer Gallstones Hepatitis Obesity Ulcers

48 Appendicitis Is an inflammation of the appendix due to a blockage in the appendix Has no effective medical therapy appendicitis is considered a medical emergency because the appendix can burst, which is deadly Food for Thought: There are approximately 250,000 cases of appendicitis in the United States every year.

49 Appendicitis Is the most common acute surgical emergency of the abdomen Occurs most often between ages 10 and 30 Is treated by the removal of the appendix from the body

50 Cirrhosis Is scarring of the liver
Can be caused by chronic alcoholism and hepatitis Is a slowly progressing disease in which healthy liver tissue is replaced with scar tissue Food for Thought: An estimated 25,000 people die of cirrhosis in the United States each year.

51 Cirrhosis Cannot be reversed, but treatment could stop or delay further progression and reduce complications

52 Colorectal Cancer Is also called colon cancer or bowel cancer
Includes cancerous growths in the colon, rectum and appendix Is the third most common form of cancer and the second leading cause of cancer-related death in the Western world Food for Thought: Katie Couric is a spokesperson for colorectal cancer. Her husband died of the disease.

53 Colorectal Cancer Arises from adenomatous polyps (tumors) in the colon
Is diagnosed through a colonoscopy Is usually treated through surgery, which is followed by chemotherapy in many cases

54 Gallstones Are crystalline bodies formed by normal or abnormal bile components Can sometimes be dissolved by oral ingestion of ursodeoxycholic acid or by a surgical procedure called endoscopic retrograde sphinceterotomy May recur once the drug is stopped or after the surgery has been completed Food for Thought: Nine out of ten people have had gallstones.

55 Hepatitis Is an inflammation of the liver Type Contraction Hepatitis A
infection occurs by drinking or eating food after someone who is infected Hepatitis B infection occurs by having unprotected sex or sharing a needle with infected person Hepatitis C infection occurs by receiving infected blood, sharing needles or having unprotected sex; a mother can pass the disease to her child Hepatitis D infection occurs if one is infected with hepatitis B, then has unprotected sex or shares needles with an infected person Hepatitis E infection occurs by drinking infected water

56 Obesity Is a condition in which the natural energy reserve, stored in the fatty tissue of humans, is increased to a point where it is associated with certain health conditions or increased mortality Food for Thought: Roughly 127 million adults in the U.S. are overweight, 60 million obese and 9 million severely obese.

57 Obesity Is an individual clinical condition and a public health problem Can increase the likelihood of various diseases, particularly cardiovascular diseases, type 2 diabetes and sleep apnea Can be treated by altering diet and increasing exercise

58 Peptic Ulcers Are areas of the gastrointestinal tract which are acidic
Are associated with Helicobacter pylori, a spiral-shaped bacterium which lives in the acidic environment of the stomach Can be treated with two different kinds of antibiotics and an acid suppressor. May take eight weeks to heal, but the pain usually goes away after a few days or a week

59 Acknowledgements www.digestive.niddk.nih.gov/ddisease/pubs/yrdd
Dr. Samuel Prien, Associate Professor Texas Tech University Health Sciences Center

60 Acknowledgements Production Coordinator Megan O’Quinn Brand Manager
Graphic Designers Melody Rowell Daniel Johnson Technical Writer Jessica Odom V.P. of Brand Management Clayton Franklin Executive Producer Gordon W. Davis, Ph.D. © MMXIV CEV Multimedia, Ltd.

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