DIGESTION

1. DIGESTION • The more the Merrier: You crave what you are not digesting By Susan Blackard R.N., N.D.c.

2. Information provided from this power point is for informational purposes only and is not intended as a substitute for advice from a physician and/or other healthcare professional. The information provided is not to be, and should not be, used to diagnose or treat any medical or health conditions and/or as a prescription for the treatment of any disease, illness or health condition. The information provided in this power point should not be construed as personal medical advice or instruction. No action should be taken based solely on the contents of this power point. Readers should consult appropriate health professionals on any matter relating to their health and well-being. The decision to quit any medication should be discussed with your doctor as a "risk/benefit" discussion.

3. Digestion Digestion refers to the breaking down of large food molecules into smaller food molecules in the body. So that small food molecules can diffuse through the walls and enter bloodstream. Starch and proteins are large food molecules that cannot pass through the walls.

5. Nutrients • Body needs energy to do work. • Nutrients include • Carbohydrates • Provide energy (growth, warmth, movement) • Proteins • For growth and regeneration of cells and tissues • Repair of damaged tissues. • Source of energy if carbohydrates and fats unavailable

6. Nutrients • Nutrients include • Fats • Provide energy • Two times that of carbohydrates • Nutrients help • in our growth, • by keeping us healthy, • by repairing our cells and tissues, • by giving us energy.

7. Enzymes : their role • Enzymes are used to digest food • Carbohydrase / Amylase • Carbohydrates to Simple sugars • Protease • Proteins to Amino acids • Lipase • Fats to Glycerol and Fatty acids What has caused the decrease of enzymes available for use: -______________________ _______________________ _______________________

8. Alimentary canal, organs and functions • Alimentary canal consists of the • Mouth (20sec) • Starch (carbohydrate) is digested to maltose by carbohydrase / amylase • Esophagus (10sec) • Walls of the alimentary canal are made of muscles which squeezes food along the canal. • Stomach (2-6hrs) • Produces gastric juice which mixes food when stomach churns. • Protease in the juice breaks down complex proteins into simpler ones

9. Organs joined to the Alimentary canal • Liver • Makes bile • Greenish liquid which emulsifies fats, breaking them into smaller droplets, easier for lipase to digest it. • Gall bladder • Stores bile made by the liver to breakdown FAT • Pancreas • Creates pancreatic juice • Flows to small intestine and contain enzymes

10. Alimentary canal, organs and functions • Small intestine (5hrs) • Produces intestinal juice which contains enzymes • Completes the digestion process with the help of the organs joined to the alimentary canal (liver, gallbladder, pancreas)

11. Alimentary canal, organs and functions • Digestion ends at the small intestine: • Small molecules of digested food passes through the small intestine wall, into the bloodstream surrounding it.

12. Digested food enters blood • Digested food • Made of small food molecules • Diffuse through walls of small intestine • Into blood vessels in walls • Carried away by blood to the rest of the body • Called absorption of food • Blood carries the small food molecules to the cells of the body where they can be used.

13. Easier absorption • Finger-like villi • Provides large surface area • Folds the cell membrane • 7 m-long small intestine • Increases surface area • One-cell thick small intestine • Shortens distance between wall and bloodstream

14. Alimentary canal, organs and functions • Alimentary canal consists of the • Large intestine and anus (24hrs) • Undigested food reaches the large intestine • Lots of water is removed and taken back into the body • Pass out through anus as feces

15. Summary : Digestion of foods • Nutrients in foods • Carbohydrates and fats are used for respiration and as sources of energy. • Proteins are used for growth and the repair of body tissues. • Starch and glucose are two kinds of carbohydrates. • Why digestion is needed • Only small molecules are able to pass through cell membranes into cells. • Starch, fat and protein molecules are too large to pass through.

16. Summary : Digestion of foods • Meaning of digestion • Digestion is the breaking down of large food molecules in the body into small food molecules. • The small food molecules are: glucose (from starch), amino acids (from proteins) and glycerol and fatty acids (from fats). • Digestion takes place by the action of enzymes. • Every cell in the body needs nutrients • Absorption-the circulation of nutrients in the body • Elimination—Undigested waste material • Digestion cannot occur without ENZYMES

17. Intestinal villi-fingers for absorption

18. Intestinal villi-fingers for absorption • Bowel toxicity symptoms: constipation Anxiety depression ???__________________ ???__________________ ???__________________ It’s more than what you eat-it’s about what you digest and absorb.

19. Summary : Digestion of foods • The alimentary canal and digestion • Mouth • Digestion of starch begins here. • Stomach • Digestion of proteins begins here. • Small intestine • Most digestion takes place here. • Digestion of starch and proteins is completed here. • Digestion of fats takes place only in the small intestine. Absorption of digested food • The small, digested food molecules are absorbed into the bloodstream through the walls of the small intestine. • The villi of the small intestine increase the surface area for faster absorption of small, digested food molecules.

20. References • Huether, S., & McCance, K. (2009) Understanding Pathophysiology (4th ed.). St. Louis: Mosby. • Hurst, M. (2008). HurstReviews: Pathophysiology Review (1rst ed.). China: McGraw-Hill. • Guyton, A.C., & Hall, J.E. (2000). Medical Physiology. (10th ed.). Philadelphia: W.B. Saunders. • Loomis, H. (2009) Training Manual for Digestive Health Specialists. • Loomis, H. (2005). Enzymes The Key to Health. (2nd ed.). Wisconsin: American Printing.