Food and Digestive System PDF

FOOD AND DIGESTIVE SYSTEM FOOD at age 0 – 6 months a baby need soft food or liquid formed food Breast milk is the best food for baby Breast milk contains : Human needs food that contain six food substances: Macronutrients (needed in large amounts) 🡪Carbohydrate, proteins, fat (digested b...

FOOD AND DIGESTIVE SYSTEM FOOD at age 0 – 6 months a baby need soft food or liquid formed food Breast milk is the best food for baby Breast milk contains : Human needs food that contain six food substances: Macronutrients (needed in large amounts) 🡪Carbohydrate, proteins, fat (digested before absorbed) Micronutrients (needed in small amounts) 🡪Vitamins, minerals, water (absorbed directly without digested) Carbohydrate Organic compound that build up by Carbon, Hydrogen and Oxygen 🡪 C6H12O6 Can be classified into 3 groups based on its unit of sugars: monosaccharide, disaccharide , polysaccharide Each gram produces 4.1 kcalories Type of Carbohydrate Monosaccharide Disaccharide Glucose +Glu = Maltose Galactose +Glu = Lactose Fructose +Glu = Sucrose  = If too much Change into glycogen and fat Glycogen 🡪 liver and muscle Fat 🡪 belly, kidney, under the skin If too little Weak Thin body Decrease of immunity Decrease spirit of work or study Protein Is made of carbon, hydrogen, oxygen, nitrogen Classified into 2 Animal protein( protein hewani) Vegetable protein (protein nabati) Simplest unit is amino acids Each gram produces 4.1 kcalories Function of Protein Structural function: Growth Replace broken cell Functional funtion: Enzyme Hormone antibody Digestion of Protein Protein Pepsi n Peptone Trypsi n Amino acid Fat Made up of Carbon, Hydrogen, Oxygen Simplest unit of fat is glycerol and fatty acid Each gram produces 9.3 kcalories Sources… Animal: ▪ Vegetable: Fat in meat Coconut Butter Milk Candlenut Fish (kemiri) Egg Nuts Fish oil Avocado Margarine Fat A, D, E, K Saturated vs non-saturated Structure? Experiments Amilum KI/Lugol (blue black) Glucose Benedict (brick red) Fehling A and B (brick-red percipitate) Protein Millon (reddish brown) Biuret (violet) Vitamin As organic enzyme = coenzyme Water soluble 🡪 B, C Excess 🡪 excrete Fat soluble 🡪 ? Vit D 🡪 ? Excess 🡪 store in fat Less vitamin= avitaminosis  Vitamin Vitamin Sources Function Diseases A (Retinol) Milk, butter, egg, Precusor for eye Nyctalophia fish oil, liver, pigment which is carrot, has function to vegetables catch the light B1 (Thiamin) Yeast, meat, Coenzim for Beri-beri, sprout cellular respiration nervous damage, heart problem B2 (riboflavin) Liver, cheese, Prostetic enzyme Tongue, eye egg, milk for cellular problem, respiration fatigue B7 (Nicotinat Meat, yeast, Become Pelagra Acid) milk, soybean, nicotinamide dermatitis, spinach (precusor NAD) dementia B11 (Folic Acid) Vegetable, liver, Synthesis coenzym Anemia kidney in nucleic acid metabolism Vitamin Sources Function Diseases B12 Liver, wheat, Erythrocyte Anemia (cobalamine) nuts formation C (ascorbic acid) Orange, tomato, Coenzyme and Mouth ulcer green chilli collagen synthesisi D Liver oil, fish, Regulate rachitic steroid food calcium absorption from digestive system E (tocopherol) Egg yolk, Reproduction Misscariage, lettuce, veg oil, function, sterility, dead sprout erythrocyte embryo production K spinach and Prothrombin Blood hard to green veg, synthesis clotting bacteria in Mineral About 14 kinds Ca P K Na Fe I Zn Function of Mineral Cell formation Chemical reaction Carry CO2 Bone formation  Mineral MIneral Sources Function Calcium (Ca) Milk, cheese, Blood formation, muscle meat, vegs, cereal contraction, bone and teeth formation Iron (Fe) Liver, green veg, Hemoglobin reproduction meat, raisin Iodine (I) Sea fish, iodine Part of thyroxine hormone has salt function to regulate metabolism rate Magnesium Green veg, meat, Cofactor in carbohydrate (Mg) potato metabolism Phosporus (P) Millk, meat, egg, Bone and teeth formation, paprt of veg ATP and nucleic acid Kalium (K) Banana, veg Impulse transmission Sodium (Na) Iodine salt, veg Spreading of impulse and maintain osmotic balance Water 70% of our body is made up of water. Roles of water a. As a solvent in living organisms (blood plasma, enzyme solution) b. Regulating the temperature of organisms (perspiration) c. Supporting structures and organisms (amniotic fluid) d. Lubrication (synovial fluid) e. Transport various substances f. Metabolisms (hydrolysis , photosynthesis, osmosis) Four steps Ingestion Digestion Absorption Defecation JO UR NE Y OF FO OD Digestion Types Mechanical (physical) Chew Tear Grind Mash Mix Chemical Enzymatic reactions to improve digestion of Carbohydrates, Proteins, Lipids ALIMENTARY CANAL Human Digestive System Main Organ Accessory Mouth Tongue Esophagus Teeth Stomach Salivary gland Small intestine Pancreas Colon Liver Rectum Gallbladder anus 1. Mouth cavity (cavum oris) A. Tounge (lingua) for: As a taste sense Stir food Ingestion assistance Mouth cleaning assistance Talking/voicing assistance B. Saliva Produced by salivary gland (2 L/day) Function: 1. Help ingestion and dissolve food 2. Chemical digestion🡪 contain ptyalin (amylase) enzyme🡪 change amylum to disaccharides Result: bolus c. Teeth (dens) Email layer Teeth bone Teeth holo Colu w m Radi x  Based on growth period, teeth classified in 2: 1. Milk teeth Begin to grow – 6 months – 6 y.o 🡪 20 teeth 2. Permanent teeth 6 y.o– 14 y.o 🡪 32 teeth  Incisors Scrape food Even surface and axe-like shape Canines Tear food A pointed shape Premolars and molars Chew food Wide and uneven surface 2. Pharynx and Esophagus Pharynx: intersection between esophagus and trachea Tongue help bolus enter the pharynx Esophagus A narrow muscular tube leading from mouth to stomach (25 cm) At the top = epiglottis Pushed food by peristaltic 🡪 successive, wave like contractions in the walls of esophagus (less than 2/3 sec) 3. Stomach (ventriculus) ▪ J shaped organ that lies of the body beneath diaphragm ▪ Composed of a long muscle layer, circular and go askew ▪ Contraction of stomach muscles cause food stirred well and turned into chyme ▪ 3 parts: cardiac, fundus, pilorus ? Cardiac 🡪 mucous secreting gland ? Fundus 🡪 gastric pits ? Pyloric 🡪 hormone gastrin Gastrin 🡪 excretion of pepsin and HCl Sphincters ? Lower Esophageal Sphincter/ cardiac sphincter ? Pyloric Sphincter  ? Stomach walls (as a gland) produces gastric juice, they are: 1. water, muscus 2. Renin enzyme (chymosin) 🡪 clotting casein in milk (newborn ruminant) 3. Pepsinogen 4. HCl (hydrochloric acid) stimulating intestinal juice secretion Activating pepsinogen into pepsin enzyme🡪 breaking protein into peptone Extinguish any microbes (changing pH become acidic) ? Stir ? Mechanic digestion ? Mix w/ gastric juice ? Result = Chyme 4. Small intestine (intestinum tenue) Contain 3 parts: duodenum, jejunum, ileum A. Duodenum 🡪 estuary of pancreatic gland and bile duct Its length 30 cm Connect to pancreatic and bile duct Duodenum wall produces intestinal juices, they are: Disaccharidase enzyme (maltose, lactose, sucrose) Erepsinogen (inactive enzyme) 🡪 is turned to erepsin 🡪 break down of peptides into amino acids Lipase🡪 to break lipid/fat into fatty acids and glycerol/glycerin Enterokinase 🡪 activate erepsinogen and tripsinogen Pancreatic gland produce pancreatic juices, they are: Pancreatic amylase (dissacharidase) Trypsinogen (inactive enzyme)🡪 is turned into trypsin 🡪 break down of peptides into amino acids Lipase pancreas (steapsin) 🡪 break lipid/fat into fatty acids and glycerols Gall bladder (vesica felea) Temporary storing bile Bile is produced by liver Green-yellow substance, red blood cell breaking Emulsify fat so it can be easily digested B. Jejunum Approximately 7 m long Last digestion Result: Carbohydrate 🡪 disaccharide and monosaccharide Protein 🡪 amino acid Fat 🡪 fatty acid and glycerol C. Ileum Approximately 1 m long Food absorbed in the simplest form Surface contains finger like projection called villi to increase absorption zone In villi (then go to capillary blood vessel) blood capillaries = absorb and transport nutrientss (glucose, amino acids, vitamins, minerals lymph vessel = fatty acid and glycerol  From villi 🡪 capillary blood vessel 🡪 cell body cell = oxidized by oxygen from Hb 🡪 Produce energy, CO2 and H2O 5. Large intestine (colon/ intestinum crassum) Consist of: Cecum Appendix Ascending colon Transverse colon Descending colon Rectum Anus not digested 🡪 transferred to colon. Will be decomposed and given out in form of feces Feces is stored in large intestine for 12-24 h Colon wall has function to absorb water from digestive waste  In colon, there is symbiotic mutualism from Escherichia coli bacteria. It has role as: 1. Assistance in decomposition of digestive waste 2. Produce vitamin K (help in blood clotting) 6. rectum: smooth and striated muscle Release of Feces 🡪 striated muscle 7. Anus: holes for feces  Appendix 🡪 The appendix sits at the junction of the small intestine and large intestine. It’s a thin tube about four inches long DISEASE AND DISORDER IN DIGESTIVE SYSTEM Parotitis : swollen of parotid gland 🡪 bacterial or viral infection Ulcers: stomach ache, small amount of food, too much HCl Colic: intestine ache that is caused by viral and bacterial infection Appendicitis: infection in appendix  Diarrhea: liqufied feces, caused by infection of virus/microbes, digestive wastes passing colon too fast, water absorption low Constipation: difficult defecation, faeces is held in colon and water absorption too much. Xerostomia Oral cavity Disturbed production of saliva = dry mouth Affect food processing Bacteria infection Salmonella typhii Staphylococcus Clostridium botulinum Entamoeba histolytica Vibrio cholera