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Nutrition Class 2 Presentation

The document outlines the anatomy and functions of the alimentary canal, detailing the organs involved in ingestion, digestion, absorption, assimilation, and egestion. It explains the digestion processes for starch, proteins, and lipids, highlighting the roles of various enzymes and the importance of pH levels. Key terms related to digestion are defined, emphasizing the sequential breakdown of food from the mouth to the rectum.

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m.wix322
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4 views

Nutrition Class 2 Presentation

The document outlines the anatomy and functions of the alimentary canal, detailing the organs involved in ingestion, digestion, absorption, assimilation, and egestion. It explains the digestion processes for starch, proteins, and lipids, highlighting the roles of various enzymes and the importance of pH levels. Key terms related to digestion are defined, emphasizing the sequential breakdown of food from the mouth to the rectum.

Uploaded by

m.wix322
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Anatomy of the alimentary

canal

•1 - Mouth,
•2 - salivary glands
•3 - Oesophagus
•4 - Stomach
•5 - Pancreas,
• 6 - liver, gall bladder
•7 - Small intestine
(duodenum + ileum)
• 8- Large intestine
(colon +rectum)
Anatomy of the alimentary
canal
Useful key word definitions:

Ingestion – taking in of substances


(mouth)

Digestion – breakdown of large


insoluble molecules into smaller
soluble ones (stomach and small
intestine)

Absorption – taking up of small


molecules into the blood stream
(small intestine)

Assimilation – taking up of nutrients


and their use by the cells (small
intestine)

Egestion – the getting rid of


undigested waste as faeces (rectum
Starch
►Ingestion is the taking in
of substances, for
example food and drink,
into the body through the
mouth
►Starch is a polysaccharide
consisting of a large
number of glucose
residues
►Starch digestion begins in
the mouth
►Saliva contains amylase
►Salivary amylase
hydrolyses starch to
maltose
Starch
►Salivary amylase
only has a minor
role in starch
digestion because:
► Food is not in the
mouth for long
enough
► The pH changes
when the food is
swallowed
► Food is often
eaten hot
► Most starch is
digested in the
small intestine
Starch
►Amylase is secreted
by the pancreas into
the small intestine
and digests starch
into maltose
►Maltase
converts maltose to
glucose
►Maltase is located
on the membrane
of epithelial cells in
the small intestine
Proteins

⮚ Protein digestion begins in the


stomach
⮚ Proteases break down proteins
to amino acids
⮚ There are two types of
protease, pepsin and trypsin
⮚ Pepsin is secreted by glands
in the stomach
⮚ The stomach also produces
hydrochloric acid which
destroys harmful
microorganisms and provides
the optimum pH for pepsin to
Proteins

⮚ Protein digestion is
completed in the small
intestine
⮚ Trypsin is a protease that is
secreted by the pancreas
into the small intestine
⮚ As food passes from the
stomach into the small
intestine, the pH is acidic
and must be neutralised
⮚ This is achieved by the
release of an alkaline
substance, called bile into
the small intestine
Lipids
► Fats are digested by lipases
► Lipase is secreted by the
pancreas
► Lipase breaks down fats to
glycerol and fatty acids
► Bile is a fluid that is made and
released by the liver and
stored in the gallbladder
► Bile is not an enzyme
► It emulsifies fat, breaking it
down into tiny droplets
► This provides a much larger
surface area for lipase to work
on, so that fat is digested
more quickly

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