Salivary Glands – Part A

1. Salivary Glands – Part A • Secretes enzyme “amylase” – starts carbohydrate digestion. b. Mucous – lubricates food

2. Tongue – Part B • Keeps food between teeth b. Taste buds – 4 tastes c. Pushes food to back of mouth

3. Trachea – Part C(not part of digestive system) • windpipe b. Epiglottis – covering to prevent food from going into lungs.

4. Esophagus – Part D Tube to stomach

5. Liver – Part E • Vital organ • Largest gland • 3 pounds • Produces bile which emulsifies (dissolves) fats b. Bile is sent to small intestines c. Reduces/neutralizes acids d. Detoxifies blood (alcohol) e. Stores glycogen (animal form of starch)

6. Gall Bladder – Part F Stores Bile

7. Stomach – Part G • Churn/mix food b. Sphincter – circular muscles that controls opening and closing of stomach c. Protein digestion begins here.

8. Stomach – Part G d. Gastric juice is acidic (HCl) and contains pepsin (enzyme to digest proteins). e. Gastrin (hormone) stimulates production of gastric juice. f. Vomiting – reverse peristalsis Stomach acid video

9. Bile Duct – Part H Tube to small intestine from gallbladder

10. Duodenum – Part I (First section of small intestine) Most digestion occurs here (proteins, fats, and carbohydrates)

11. Pancreas – Part J (Vital organ) • Produces the most powerful digestive enzymes. b. Produces insulin – hormone that regulates blood sugar levels

12. Pancreatic Duct – Part K Tube to small intestine from pancreas

13. Small Intestine – Part L • 20-30 feet long. b. Final digestion occurs here. c. Food is absorbed in simplest forms – amino acids, fatty acids, glycerol, monosaccharides. d. Villi – contain blood vessels to absorb food.

14. Appendix – Part M Vestigial organ – no known function; “dead end” connection between small and large intestine.

15. Large Intestine – Part N • Reabsorbs H2O b. Some solid wastes are stored before they enter the rectum.

16. Rectum – Part O Storage of solid wastes.

17. Anus – Part P Controlled by a sphincter muscle.

18. Ingestion – Blue dot Placing food in mouth.

19. Peristalsis – Yellow dot Muscular contractions along digestive tract – esphogus  small and large intestine Peristalsis Video #1 Peristalsis Video #2

20. Absorption – Green dot Taking of digested food into bloodstream. Occurs in small intestine.

21. Storage – Red dot Animal starch stored as glycogen in liver.

22. Mechanical Digestion – Orange dot Physically chewing - mouth Churning action - stomach

23. Chemical Digestion – Purple dot Uses enzymes and acids to digest specific organic molecules. Carbohydrate digestion begins in mouth. Protein digestion begins in stomach. Carbs, proteins, and fats are fully digested in small intestine.

24. Elimination – Brown dot Removal of feces/stool (anything not digested nor absorbed)

25. Weight Gain Weight gain  Calories consumed –Calories burned Calorie = measure of how much energy is in food 1 g sugar = 3 cal 1 g protein = 4 cal 1 g fat = 9 cal

26. How many calories do you need? How many calories you need is tied to activity. Semi-active adult  2000 calories Olympic athlete in competition  5000 cals or more AND . . .

27. Basal Metabolic Rate BMR – how many calories you need to stay alive (increases with weight)

28. Does it matter where calories come from? • Which will lead to weight gain? • 3000 calories of butter (fat) • 3000 calories of steak (protein) • 3000 calories of broccoli All will if not using the calories

29. Why is balance important? Need some of everything – too much leads to disease (fat  heart disease)

30. What happens to digestive end products once absorbed? a. Delivered to cells - used for energy - stored - used to produce other fats, carbs, and proteins. Body CAN’T turn sugar into fat!