.

•A few Pops Notes to introduce the chapter

1. What is a Ruminant? Give an

example of a domesticated and a wild ruminant. What is significant about

the cud?

What?

A grazing animal that eats grass.

Example of a domesticated Ruminant?

Examples of a wild ruminant:

What is significant about the cud?

Food is quickly munched and swallowed in the open, then formed into a ball that can be puked up and chewed later in safety.

2. What is digestion?

Digestion is the conversion of food into usable nutrient molecules.

3. Identify and describe a complete and an incomplete digestive system and give an example of each:

Identify:

One opening into the digestive tract – opening shared by food entrance and waste exit.

Incomplete

Incomplete

Jellyfish

Two separating openings – one for food, another for waste.

Complete

Complete Human

4. Describe the specialized digestive system of the bird:

•No teeth. Tear or crush food with their beak.

•Grind food with a GIZZARD, then digest it in a gastric stomach.

•Begin Study Guide

1. List and describe the five functions of the human digestive system:

Mechanical processing and motility:

The breaking up, mixing, and transporting of food materials.

Secretion

The release of needed enzymes and hormones

Digestion

The chemical breakdown of food matter into nutrient molecules small enough to be absorbed by the villi in the small intestine.

Absorption

The passage of digestive nutrients into the blood and lymph.

ELIMINATION

The expulsion of undigested and unabsorbed residues at the end of the digestive tract.

2. Describe the three physical changes that occur to food in the mouth:

#1:

Teeth chew the food into tiny pieces

#2:

Saliva and mucus lubricate the food

#3:

Tongue and mouth roll the food into a ball called a BOLUS.

3. Complete the following chart regarding your teeth:

Name: Incisors

# teeth: 8

Function: Bite off chunks

Name: Canines

# teeth: 4

Function: Tearing

Name: Premolars

# teeth: 8

Function: Crushing and grinding

Name: Molars

# teeth: 12

Function: Crushing

4. Describe the two chemical changes that occur to the food in the mouth:

#1:

Amylase begins the chemical release of sugar from carbohydrates.

#2 Bicarbonates begin to neutralize the acids in the food.

5. Describe the

creation of the bolus:

The wet, slimy , chopped up food is rolled into a ball when the tongue presses it against the roof of the mouth, and rolls it against the jaws.

6. Explain why one

should not talk while

eating:

You could choke to death as the bolus accidentally slides down the windpipe.

The epiglottis will not be able to close off the trachea because you need the air to talk!

7. Describe

the Stomach:

A muscular sac lined with a thick mucosa that dissolves and churns the food, then sends the melted mixture to the small intestine.

8. List the components of the gastric fluid and function of each of these components.

Component: HCl

Hydrochloric Acid

Function: Melts all food that it comes in contact with.

Component: Pepsin or AKA ProteinaseFunction: An enzyme that speeds up the release of amino acids from protein sources.

Component: MUCUSFunction: Coats the stomach

Component: Bicarbonate ionsFunction: Forms a neutralization barrier that neutralizes the HCL before it touches the stomach wall.

9. What protects the stomach from digesting itself?

•Stomach lined with mucosa

•Lining secretes bicarbonate ions to neutralize the HCl

10. Explain what causes a PEPTIC ULCER?

•Stomach lining damaged by hard food, stress, or bacteria.

HCl and Pepsin attack the

unprotected stomach muscle.

11. Differentiate the Pyloric and Cardiac Sphincter:

Cardiac Sphincter:

Dilating doorway between the esophagus and the stomach.

Pyloric Sphincter:

Dilating doorway between the Stomach and the small intestine.

12. What is

CHYME? How is it made?

Chyme is the liquid mixture of food as it leaves the stomach.

It is made by the melting action of the HCl and the churning of the smooth stomach muscles.

13. Describe the physical changes that occur in the stomach:

Physical change caused by:

Description of the change

HCL All food melted

Physical change caused by:

Description of the change

Smooth stomach muscle

Food churned up

14. Explain the only chemical change that occurs to the food in the stomach:

Pepsin speeds up the release of the amino acids from the protein food sources.

15. What factors may slow down digestion in the stomach:

•Increases in Acidity

•Fat content

•Fear

•Depression

16. List the three regions of the small intestine and their function:

Duodenum

Complete release of all possible nutrients. Receives bile from the gall bladder and enzymes from the pancreas.

Jejunum

Villi projecting down from the walls of the jejunum begin the nutrient absorption process.

ILEUM

Villi projecting down from the walls of the ILEUM Complete the nutrient absorption process.

17. Differentiate the three layers of the intestinal wall:

MUCOSA

EPITHELIAL LINING

Submucosa

Contains blood vessels, lymph vessels, and nerves

MUSCLE

Longitudinal and circular covered with the serosa.

18. How do the pancreatic enzymes get into the small intestine?

Through the Common Hepatic Duct.

19. Explain the role of the following pancreatic secretions:

Trypsin and chymotrypsin

Tears protein into peptide fragments

Carboxypeptidase & aminopeptidaseDegrades peptide fragments into amino acids

Bicarbonate

Buffers Stomach Acid

Pancreatic Amylase

Releases Sugars from the Chyme.

Lipase

Releases fatty acids from fats.

20. Explain the role of the liver, gall bladder, and the common duct in regards to the bile:

Liver produces the bile.

Gall bladder stores the bile

Common hepatic duct sends the bile to the duodenum.

21. What does the bile do in the small intestine?

The bile breaks big globs of fat into tiny fat droplets during a process called EMULSIFICATION.

22. EXPLAIN HOW AMINO ACIDS AND CARBOHYDRATES ARE ABSORBED INTO THE BLOOD STREAM:

Villi – Fingerlike projections on the jejunum and illeum pull the sugars and amino acids into the blood stream like tiny vacuum hoses.

23. How are fats absorbed?

•Bile melts the fat

•Lipase degrades fat into fatty acids

•Absorbed by the epithelial cells – then transported to the lymph vessels.

3

24. Describe the five steps in the creation of solid body waste.

Ascending colon

Water is removed from the left over chyme coming in from the small intestine.

Transverse Colon

Bacteria feed on the dry chyme and cause it to ROT, producing methane gas in the process.

Descending colon

Rotted waste is accumulated and compacted

Sigmoid colon

Waste is stored up until enough is gathered to allow for passage out of the body.

Rectum:

Muscular channel that forces the rotted feces out of the digestive tract.

25. Sketch and label the parts of the large intestine:

Transverse Colon

Ascending

colon

Descending

colon

Sigmoid Colon

Rectum

Anus

26. Explain the role of the four gastrointestinal hormones:

Gastrin

Produced by the stomach lining, stimulates secretion of acids into the stomach.

Secretin

From the intestinal lining, stimultes insulin secretions from the pancreas.

Cholecystokinin

Enhances the actions of secretion and stimulates gallbladder contractions.

GIP

Released in the presence of glucose and fat, stimulates insulin secretion also.

27. Explain why fiber helps prevent colon problems:

The fiber pushes the waste material through the colon and doesn’t let it build up.

28. Why is the diet of humans today more dangerous than the diet of early man?

Early humans ate fruits and vegetables; today’s humans eat foods loaded with fats, sugar, and salt.

29. State the recommended proportions of nutrients needed by people from our food:

Complex carbohydrates:

58 – 60%

Proteins:

12 – 15%

Fats and other lipids

20 – 25%

30. What is the role of carbohydrates in the human body?

Carbohydrates are composed of SUGAR, which the body uses as the primary ENERGY source.

31. Why are foods like potatoes and pasta better carbohydrate sources than foods like candy?

Starchy foods, like potatoes, are large complex molecules made of MANY sugar units. Candy is a simple sugar, made only of 1 or 2 sugar units.

32. List three ways that lipids are used by the body:

•Create hormones

•Building Plasma membranes

•Emergency energy source

33. List two ways that the body uses Protein:

•Growth and repair of body tissue

•Creation of enzymes

34. Explain why protein deficiency is especially dangerous for the young:

Protein is needed for proper growth and maturing of the young animal.

35. What is a complete protein source? Define and give an example:

A complete protein source will provide all 21 of the needed amino acids.

Ex. MEAT

36. What are complimentary proteins? Why would people who rely on complimentary proteins need to rely on the NPU?

Complimentary proteins are proteins that you get from non-meat sources.

The NPU is a guide that tells you what amino acids available in the non-meat items.

37. What is the role of vitamins and minerals?

Vitamins and minerals function as CO-ENZYMES that assist enzymes in speeding up metabolic processes.

38. Why should a person avoid large mega-doses of vitamins?

Reason #1

Some vitamins are water soluable, so the excess washes out in your urine.

Examples:

BComplex

C

Reason # 2:

Some are fat soluable. Over saturation of fat soluable vitamins in your adipose tissue can cause vitamin poisoning.

Examples:

A, K, E

39. How should you adjust your diet if you wished to:

Lose weight:

Take in fewer calories than you use during the day.

Gain weight

Take in MORE calories than you use during the day.

Maintain current weight

Take in as many calories as you use

40. Explain the following nutrional problems:

Anorexia

People refuse to eat. Mental problem. Think they are fat while they starve to death.

Bulimia

Really pack in the food, then make themselves vomit.

Obesity:

Overweight. Morbidly obese = more than100 lbs overweight. Can be dangerous to your health.

41. What three possible things may happen to the carbohydrates right after you eat them.

1. Immediate use

2. Stored as glycogen in your liver and muscles

3.Transferred to adipose tissue for storage as fat.

42. How are energy levels maintained in between meals?

Breaking down glycogen that is stored in muscles and liver.