01202011SPRNTR342BBversion-Digestion

01202011SPRNTR342BBversion-Digestion - Overview of...

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Overview of Digestion Reading: Gropper 4th ed, Ch 2, pp. 24–39, 45–49, 51–53 Gropper 5th ed, Ch 2, pp. 33–46, 53–57, 59–61
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2 Today’s Lecture Review gross and microanatomy of the GI tract and accessory organs Know organ sites for the major steps of digestion Know the four mechanisms of nutrient absorption
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3 Food A complex mixture of nutrients and non- nutrients; must be broken down into smaller units to be absorbed and used by the body: Carbohydrate → simple sugars Protein → amino acids Lipid → fatty acids, glycerol, monoglycerides Minerals/vitamins → released from proteins
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4 Nutrient Absorption Factors influencing absorption speed and quantity include: Nutrient need (amount available in the body) Input from autonomic nervous system Hormones
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5 Digestion: 3 Modes Mechanical Chemical Biochemical
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6 Digestive System System that carries out digestion and absorption Gastrointestinal (GI) tract/ Alimentary canal (mouth to anus) Accessory organs Tongue, salivary glands, liver, pancreas, gallbladder
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Path of Food through the GI tract mouth pharynx esophagus stomach small intestine large intestine anal canal Produces peptidases, maltase, lactase Produces pepsin, HCl 7
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Accessory Organs and Glands salivary glands liver pancreas gall bladder Produce salivary amylase Produces pancreatic amylase, trypsin, lipase Produces bile Stores bile 8
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Process of Digestion and Absorption Mouth Teeth chew food into smaller pieces Salivary amylase (enzyme in saliva) begins starch digestion Tongue mixes food with saliva to form bolus to be swallowed Starch in bun has been broken into smaller chains of sugars 9
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Process of Digestion and Absorption Stomach HCl acid unfolds proteins Pepsins (enzymes) begin protein digestion, breaking some peptide bonds Gastric lipase– begins lipid digestion Water (and ethanol)
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01202011SPRNTR342BBversion-Digestion - Overview of...

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