Chapter 8
Digestive System and
Nutrition
Carbohydrates
• Monosaccharides-one
sugar
– Glucose
• Disaccharides-two sugars
– Sucrose
– Lactose
• Polysaccharides-many
sugars
– Starch
– Cellulose
– Glycogen
• In plants glucose
combines to make starch.
Plants store glucose as
starch.
• In animals, glucose
combines to make
glycogen which is stored
in the liver and muscle.
• Animals store glucose as
glycogen
Proteins
• Made of amino acids. There are about 20 AA in
body.
• AA + AA AA—AA dipeptide structure with
peptide bond
• Polypeptide
• Functions
– Enzymes- catalyst that control all reactions in our
body.
– Build structures-collagen
– Transport-hemoglobin
– Found in cell membrane
Lipids
• Triglycerides-oils and fats
– 3 fatty acids bound to a glycerol
– Energy reserve
– Unsaturated fat-good
• Plant in origin
• Liquid at room temperature
– Saturated fat – not so good
• Animal in origin
• Solid at room temperature
Lipids
– Atherosclerosis
– Hydrated or trans fats
• Phospholipids
– Major component of cell membrane
• Steroids
– Cortisol-anti-inflammatory
– Testosterone and estrogen (Anabolic
steroids)-see page 280
– Cholesterol-keeps cell membrane stable
Nucleic acids
• DNA-genetic material
– Contain blue print for life
– Controls protein synthesis
– Stays in nucleus
• RNA- helps DNA build protein
– rRNA- builds ribosomes
– mRNA – takes DNA message to ribosomes
– T-RNA take amino acids to ribosomes for
synthesis
Points to Ponder
• What are the digestive system structures and their
functions?
• Where does carbohydrate, protein and fat digestion and
absorption occur?
• What are proteins, lipids, carbohydrates, minerals and
vitamins needed for?
• What is an essential vs. a nonessential nutrient?
• What are the 3 accessory organs of digestion?
• What is obesity and why is it a problem?
• What is LDL and HDL?
• What are the components of a healthy diet?
• Name and explain 4 eating disorders.
8.1 Overview of digestion
What are the main steps in the digestive
process?
•
Ingestion – intake of food via the mouth
•
Digestion – mechanically or chemically breaking down
food into their subunits
•
Movement – food must be moved along the GI tract in
order to fulfill all functions
•
Absorption – movement of nutrients across the GI tract
wall to be delivered to cell via the blood
•
Elimination – removal of indigestible molecules
8.1 Overview of digestion
An overview of the digestive system
8.1 Overview of digestion
What is the pathway that food
follows?
Mouth…
Pharynx…
Esophagus…
Stomach…
Small intestine…
Large intestine…
Rectum…
Anus…
8.2 First part of the digestive tract
The first part of the digestive tract
includes the:
• Mouth
• Pharynx
• Esophagus
8.2 First part of the digestive tract
The mouth
• 3 pairs of salivary glands secrete salivary amylase that begins
carbohydrate digestion
• Tonsils at the back of the mouth and other lymphatic tissues are
important in fighting disease
• Contains teeth that begin the mechanical breakdown of food
• The tongue is covered in taste buds and also assists in the
mechanical breakdown and movement of food
• The tongue forms a bolus (mass of chewed food) and moves it
toward the pharynx
8.2 First part of the digestive tract
Anatomy of the mouth
8.2 First part of the digestive tract
Teeth
• 32 in adults used for mechanical breakdown of food (20
deciduous teeth in babies)
• Each tooth is made of a crown and a root
• A hard covering called enamel and dentin covers the
crown with an inner pulp area with nerves and blood
vessels
• Dental caries (cavities) occur when bacteria metabolize
sugars and produce acids so limiting sugar intake and
brushing teeth reduces these
8.2 First part of the digestive tract
Anatomy of a tooth
8.2 First part of the digestive tract
The pharynx and esophagus
• Pharynx is a cavity between the mouth
and esophagus that serves as a
passageway for food (and air)
• Esophagus is a long, muscular tube that
carries food to the stomach
• Esophageal sphincter or cardiac sphincter
8.2 First part of the digestive tract
How do we swallow food?
• Voluntary phase:
– The beginning of food being swallowed from the
mouth into the pharynx
• Involuntary phase:
– Once the food is in the pharynx, swallowing becomes
a reflex
– The epiglottis covers the voice box to make sure food
is routed into the esophagus
– Food moves down the esophagus through peristalsis
(rhythmic contraction)
8.2 First part of the digestive tract
How do we swallow food?
8.2 First part of the digestive tract
Health focus: Heartburn
• Occurs when acids from the stomach pass into the
esophagus (acid reflux)
• Burning sensation in the esophagus
• Chronic heartburn is called gastroesophageal reflux
disease (GERD)
• Tips for decreasing heartburn:
– Avoid high fat meals
– Don’t overeat
– Eat several small meals rather than the standard 3 larger meals
each day
– Exercise lightly
8.3 The stomach and small intestine
The stomach
• Functions to store food, start digestion of
proteins and controls movement of chyme into
the small intestine
• J-shaped organ with a thick wall
• Gastric juice contains pepsin, an enzyme that
breaks down proteins, and HCl and mucus
• HCl gives the stomach a pH of 2 which activates
pepsin and helps kill bacteria found in food
• Intrinsic factor- brings vitamin B12 from small
intestine into blood.
Peptic Ulcers
• A bacterium, Helicobacter pylori, lives in
the mucus and can cause gastric ulcers
• The stomach empties chyme into the small
intestine after 2-6 hrs.
• Pyloric sphincter-between stomach and
small intestine.
8.3 The stomach and small intestine
Anatomy of the stomach
8.3 The stomach and small intestine
The small intestine
• Averages 6m (18 ft) in length
– Duodenum—first 25 cm of the small intestine.
– Jujenum
– Ilium-connected to large intestine
– Secretions
• Peptidase-polypeptides into amino acids
• Disaccharidase-disaccharides into
monosaccharides
• Nucleosidases – nucleotides →component parts
8.4 Three accessory organs and regulation of secretions
The three accessory organs
• Pancreas
• Liver
• Gallbladder
8.4 Three accessory organs and regulation of secretions
The pancreas
• Fish-shaped spongy organ behind the stomach
• Functions of the pancreas:
1. Secretes enzymes into the small intestine (exocrine)
•
•
•
•
Trypsin digests proteins
Lipase digests fats
Pancreatic amylase digests carbohydrates
Nuclease digests nucleic acids
2. Secretes bicarbonate into the small intestine to
neutralize stomach acids
3. Secretes insulin into the blood to keep blood sugar
levels under control (endocrine)
8.4 Three accessory organs and regulation of secretions
The liver and gallbladder
• Large metabolic organ that lies under the diaphragm and
is made of ~100,000 lobules
• Filters blood from the GI tract thus acting to remove
poisons and detoxify the blood
• Removes iron, vitamins A, D, E, K and B12 from the
blood and stores them
• Stores glucose as glycogen and breaks it down to help
retain blood glucose levels
• Makes plasma proteins and helps regulate cholesterol
levels by making bile salts
• Makes bile that is then stored in the gallbladder to be
secreted into the small intestine to emulsify fats
• Breaks down hemoglobin
8.4 Three accessory organs and regulation of secretions
Liver disorders
• Hepatitis:
– Inflammation of the liver
– Caused by Hepatitis A, B and C
– This can lead to liver damage, cancer, and/or death
• Cirrhosis:
– The liver becomes fatty and eventually this tissue is
replaced by fibrous scar tissue
– Seen in alcoholics and obese people
– This can lead to liver failure in which the liver cannot
regenerate as fast as it is being damaged
Small Intestine
• Enzymes secreted by the pancreas into the small
intestine digest carbohydrates, proteins, and fats
• Bile is secreted by the gallbladder into the small
intestine to emulsify fats
• Digested food is absorbed through large surface area
created by numerous villi (finger-like projections) and
microvilli
• Amino acids and sugars enter the capillaries while
fatty acids and glycerol enter the lacteals (small lymph
vessels)
8.3 The stomach and small intestine
Anatomy of the small intestine
8.3 The stomach and small intestine
How are nutrients digested and transported
out of the small intestine?
Organ that produces Enzymes
the enzyme
Function of enzymes
Mouth-salivary glands
Amylase
Starch into disaccharides
Stomach
Pepsin
Proteins into polypeptides
Small intestine
Disaccharides
Peptidases
Nucleosidases
Disaccharides into monosaccharides
Polypeptides into amino acids
Nucleotides into components
Pancreas
Amylase
Trypsin
Nuclease
Lipase
Starch into disaccharides
Proteins into polypeptides
Nucleic acids into nucleotides
Fats into fatty acids and glycerol
Stomach secretions
Intrinsic factor
Absorption of B12 from small
intestine
HCl
Activates pepsin
Kills bacteria
Pepsin
Breaks down protein into
polypeptides
Mucus
Lubrication and protection
8.5 The large intestine and defecation
The large intestine
• Includes the cecum, colon,
rectum and anal canal
• Larger in diameter but shorter
than the small intestine
• The cecum has a projection
known as the appendix that
may play a role in fighting
infections
• Functions to:
– Absorb water to prevent
dehydration
– Absorbs vitamins (B complex
and K) produced by intestinal
flora
– Forms and rids the body of
feces through the anus
Bacteria
Escherichia coli (coliforms)—act on indigestible
material (causing gas), produce B complex
vitamins, and most of the vitamin K needed for
clotting of blood.
E Coli also causes UTI
8.5 The large intestine and defecation
Disorders of the colon and rectum
•
Diarrhea – increased peristalsis and water is not reabsorbed due to either an infection
or nervous stimulation
•
Constipation – condition when feces are dry and hard that may be controlled with
water and fiber
•
Hemorrhoids – enlarged and inflamed blood vessels of the anus due to chronic
constipation, pregnancy, aging and anal intercourse
•
Diverticulosis – occurrence of pouches of mucosa from weak spots in the muscularis
layer that can become infected often in the colon
•
Irritable bowel syndrome (IBS) – muscularis layer contracts with power but without its
normal coordination that is characterized by chronic diarrhea and abdominal pain
•
Inflammatory bowel disease/colitis (IBD) – a group of inflammatory disorders such as
ulcerative colitis or Crohn’s disease
•
Polyps and cancer – small growths found in the epithelial lining that can be benign or
cancerous
Colonic Disorders
• Colon polyps
– Noncancerous growth that projects from a mucous membrane.
– Majority do not become cancerous. Those that do become
cancerous take years to do so.
– Most colon cancers do start as polyps so doctors will
recommend that you remove them.
– Over the age of 50, everyone should have a sigmoidoscopy
every 5 years and a colonoscopy every 10 years
– Fecal occult blood test to detect blood every year.
– http://www.nlm.nih.gov/medlineplus/ency/article/000262.htm
– http://www.medicinenet.com/colon_cancer/page2.htm
Stomach Disorders
• Peptic ulcer
– Destruction of mucous membrane in stomach
or first part of duodenum
– Helicobacter pylori
• Hiatal hernia- stomach protrudes into
thoracic cavity.
– Acid enters esophagus causing heart burn.
– http://health.allrefer.com/health/hiatal-herniapictures-images.html
Energy
• calories-energy needed to raise 1 g of water 1
celsius degree
– 35 to 36
– 56 to 57
• Kilocalories-energy needed to raise 1 kg of
water one Celsius degree.
• Nutritional Calories are actually kilocalories
- 2 Calories = 2 kilocalories = 2000 calories
8.6 Nutrition and weight control
What is obesity and BMI?
• When an individual is grossly overweight
and has a body mass index (BMI) ≥ 30
• Weight (lbs) x 703 / height (in) 2
• BMI is a general guide to estimate how
much of a person’s weight is due to
adipose tissue
• It does not take into account gender,
fitness, or bone structure
8.6 Nutrition and weight control
What is your BMI?
Calculating BMI
• Food pyramid http://www.mypyramid.gov/
• BMI- http://www.cdc.gov/nccdphp/dnpa/bmi/
• Formula: weight (lb) / [height (in)]2 x 703
Calculation: [weight (lb) / height (in) / height (in)]
x 703
• Calculate BMI by dividing weight in pounds (lbs)
by height in inches (in) squared and multiplying
by a conversion factor of 703.
• Example: Weight = 150 lbs, Height = 5’5” (65")
Calculation: [150 ÷ (65)2] x 703 = 24.96
BMI
Weight Status
Below 18.5
Underweight
18.5 – 24.9
Normal
25.0 – 29.9
Overweight
30.0 and Above
Obese
To lose one pound, you must burn 3500 Calories more than you take
in
Split to 500 Calories per day, you could lose one pound per week
8.6 Nutrition and weight control
Why should we be concerned with obesity?
• Has doubled in the US in the last 20 years
• In the US ~1/3 of adults are obese and it is now
prevalent in children and adolescents
• Obesity tends to increase with an increase in income
• Is associated with in increased risk of premature death,
Type 2 diabetes, hypertension, CVD, stroke, gallbladder
disease, respiratory disfunction, osteoarthritis and
certain cancers
8.6 Nutrition and weight control
Health focus: Searching for the magic
weight-loss bullet
• Trendy diet programs
– Pritikin diet: high carbohydrate and fiber diet through whole grains and
vegetables
– Atkin’s: low-carbohydrate and high protein and fat diet
– Zone and South beach diet: low carbohydrate with a high protein and
“healthy” fat diet
• Prescription drugs
• Surgical procedures
– Gastroplasty: stapling or partitioning of a small portion of the stomach
– Gastric bypass: attaching the lower part of the small intestine to the
stomach so most of the food bypasses the stomach and small intestine
– Gastric banding: a constriction band is used to reduce stomach size
– Liposuction: removal of fat cells best used for overweight people that
are not obese or morbidly obese
8.6 Nutrition and weight control
To understand weight and nutrition we first
have to understand nutrients
• Nutrients are a component of food that is
needed to perform a physiological body function
• Nutrients include:
–
–
–
–
–
Carbohydrates
Proteins
Lipids
Minerals
Vitamins
8.6 Nutrition and weight control
Carbohydrates
• Sugars or polysaccharides that are digested into
simple sugars that are an important energy
source
• Refined grains should be minimized in the diet
because fiber and vitamins are removed (i.e.
white bread, cake and cookies)
• Complex carbohydrates are recommended as a
good source of vitamins and minerals (i.e.
beans, whole-grain products, nuts and fruits)
8.6 Nutrition and weight control
Can carbohydrates be harmful?
• Refined sugars and fructose sweeteners may
contribute to obesity (enriched)
• These foods may cause the pancreas to secrete
large amounts of insulin which can lead to
insulin resistance seen in type 2 diabetes and
increased fat metabolism
• An increase in fat deposition may increase the
risk of coronary heart disease, liver diseases
and certain cancers
8.6 Nutrition and weight control
How can you reduce high-glycemic index
carbohydrates?
Carbohydrates
• Carbohydrates—serve primarily as energy foods.
– Complex sources such as whole-grain foods are recommended
because they are digested to sugars gradually and contain
fiber.
– High glycemic index (GI) includes foods like white bread,
potatoes, candy, and ice cream that have simple sugars should
be reduced in the diet.
– Be careful of dextrose, fructose, corn syrup, and high fructose
corn syrup
– USDA- average North American consumes 120 lbs of refined
sugar annually--over 2 lbs per week.
– (1g = 4 Calories of energy)
– Should be 45-65% of Calories we consume-we will use 60%
– 20 g = ______Cal
– 120 Cal = ________g
8.6 Nutrition and weight control
Proteins
•
Proteins are digested into 20 different amino acids which are used to
produce cellular proteins
•
Essential amino acids are the 8 amino acids that must be attained through
diet
•
Complete proteins that have all essential amino acids are usually derived
from animals such as meat and dairy
•
Non-animal sources of complete proteins are tofu, soymilk, and other
processed food from soybeans
•
Incomplete proteins are ones that lack at least one essential amino acid (i.e.
legumes, nuts, grains etc…) and need to be combined with another
incomplete protein to allow all amino acids to be used in the body
•
Amino acids cannot be stored in the body; thus small amounts (2 meat
servings) need to be ingested on a daily basis
8.6 Nutrition and weight control
Can proteins be harmful?
• An overabundance of protein can result in
dehydration during exercise and sweating
• An overabundance of proteins can lead to
calcium loss in urine which can lead to kidney
stones
• Eating red meat as a source of protein is high in
saturated fats that can lead to CVD
Nutrition
– Approximately 15% of Calories we consume
should come from protein.
– 1g = 4 Calories of energy.
– 5 g = ________Cal
– 100 Cal =_______g
8.6 Nutrition and weight control
Lipids
• Includes fats, oils and cholesterol
• Saturated fats (usually of animal origin) are usually solid at room
temperature while unsaturated fats are usually liquid at room
temperature
• Essential fatty acids are ones that must be ingested include linoleic
acid and linolenic acid (these can only be found in polyunsaturated
oils such as corn and safflower)
• Olive and canola oil contain more monounsaturated fats
• Omega-3 fatty acids are thought to ward of heart disease are found
in some fish (salmon, sardines and trout) as well as some plants
(flaxseed oil)
8.6 Nutrition and weight control
Choosing the most healthy fat and oil
8.6 Nutrition and weight control
Can lipids be harmful?
• CVD is often a result of arteries blocked by plaque made of
cholesterol and saturated fats
• Low density lipoproteins (LDL) is the “bad” cholesterol because it
carries cholesterol from the liver to the cells
• LDL is increased by saturated fats and decreased by unsaturated
fats
• High density lipoproteins (HDL) is the “good” cholesterol because it
carries cholesterol to the liver where it is converted to bile salts
• Trans-fatty acids are made by hydrogenation of unsaturated fatty
acids for commercial products and may reduce the ability of cells to
clear cholesterol from the bloodstream
Lipids
• Limit to 20-35% of Calories consumed per
day. We will use 30%
• Should be mostly unsaturated fats such as
olive oil
• 9 Calories per gram
• 25 Cal = _________g
• 100 g =__________Cal
7.4 Nutrition cont’
CHOLESTEROL:
– LDL Cholesterol Levels
– Less than 100 mg/dLOptimal
– 100 to 129 mg/dL Near Optimal/ Above Optimal
– 130 to 159 mg/dL Borderline High
– 160 to 189 mg/dL High
– 190 mg/dL and above Very High
– HDL (high density lipoprotein)—carries cholesterol to
the liver where it is converted into bile salts and is
thought of as “good.”
Your HDL should be more than 40 mg/dL
7-24
Total cholesterol
• Desirable: Less than 200 mg/dL
Borderline high risk: 200–239 mg/dL
High risk: 240 mg/dL and above
• http://www.americanheart.org/presenter.jht
ml?identifier=183
8.6 Nutrition and weight control
How can you reduce “bad” fats and
cholesterol in your diet?
8.6 Nutrition and weight control
Minerals
• The body contains > 5g of each major mineral and < 5g
of each trace mineral
• Major minerals make up components of cells, body
fluids, and tissues (i.e. calcium)
• Minor minerals are components of larger molecules (i.e.
iron in hemoglobin)
• A varied and complete diet usually provides necessary
minerals
Minerals
• Minerals—inorganic compounds required by the
body.
– K+—important in nerve conduction and muscle
contraction.
– Cl- and Mg2+—critical to the functioning of hundreds of
enzymes.
– Fe2+—needed for the manufacturing of RBC.
– I-—needed for the proper functioning of the thyroid
gland.
– Osteoporosis—loss of bone and is more common in
women than in men.
8.6 Nutrition and weight control
Calcium
• Needed to make bone, nerve impulse
conduction, and muscle contraction
• 1,000mg/day are recommended to keep
bones healthy early in life and
1,300mg/day after menopausal age
• Vitamin D is needed with calcium to
prevent bone loss (osteoporosis)
8.6 Nutrition and weight control
Sodium
• Needed for regulating water balance
• 500mg/day is the recommended amount
(on average each American takes in 4,000
to 4,700mg/day)
• Sodium can increase hypertension in
people who already have it
8.6 Nutrition and weight control
How can you reduce your sodium intake?
8.6 Nutrition and weight control
A summary of minerals
8.6 Nutrition and weight control
Vitamins
• Organic compounds (not including proteins, fats
or carbohydrates) used for metabolism but are
not produced in high enough quantity by the
body
• Vitamins are often enzyme helpers (coenzymes)
• There are a total of 13 vitamins in two groups:
fat-soluble and water soluble
8.6 Nutrition and weight control
Fat-soluble vitamins
8.6 Nutrition and weight control
Water-soluble vitamins
8.6 Nutrition and weight control
Antioxidants
• Are chemicals that decrease the rate of
oxidation or transfer of electrons
• Vitamin C, E and A are considered antioxidants
because they are thought to defend the body
against free radicals that can transfer electrons
and damage cells and DNA
• The vitamins are common in fruits and
vegetables
Disease
Rickets—lack of vitamin D causes bowing of the legs.
Scurvy—lack of vitamin C causes bleeding of the gums.
•
•
•
•
•
•
•
•
Dark purplish spots on skin, especially legs.
Spongy gums, often leading to tooth loss.
Bleeding from all mucous membranes.
Pallor
Bleeding gums.
Sunken eyes
Opening of healed scars and separation of knitted bone fractures.
Nosebleeds
Dermatitis—lack of niacin and produces dark areas on the skin.
8.6 Nutrition and weight control
A guide to daily food recommendations
Food
pyramid
http://www.mypyramid.gov/
8.6 Nutrition and weight control
An example of a healthy day of eating
8.6 Nutrition and weight control
Eating disorders
•
Anorexia nervosa - psychological disorder due to fear of getting fat and
usually results in self-induced starvation, high physical activity and may
include purging
•
Bulimia nervosa - disorder in which people eat large amounts of high-calorie
food (binge-eating) followed by purging to avoid weight gain often more than
once a day
•
Binge-eating disorder - obese people are afflicted in which overeating is not
followed by purging that can lead to depression, anger, anxiety and more
binges
•
Obesity
•
Muscle dysmorphia – characterized by people that think their bodies are
underdeveloped and are often preoccupied with body-building activities and
diet
8.6 Nutrition and weight control
Eating disorders are associated with body image