Name: Lucía Montserrat Chablet Herrera Student Number: 2951209

Course: Human body care Professor name: Viviana Saraí Estrada Hernández

Module: 2 Activity: Reading test 3

Date: 02/09/2022

Bibliography: Digestive Enzymes and Digestive Enzyme Supplements. (2022, February 10). Johns
Hopkins Medicine. Retrieved September 23, 2022, from
https://www.hopkinsmedicine.org/health/wellness-and-prevention/digestive-enzymes-and-
digestive-enzyme-
supplements#:%7E:text=The%20main%20digestive%20enzymes%20made,the%20pancreas%3B
%20breaks%20down%20proteins

Topic 7. Nutrition and Eating Disorders (n.d.). Human Body Care. Retrieved September 23, 2022,
from https://cursos.tecmilenio.mx/courses/112399/pages/my-course?module_item_id=400850

• Label the organs of the GI tract and the accessory organs in the picture.

A. Oral cavity
B. Pharynx
C. Esophagus
I. Tongue
H. Salivary glands

D. Stomach
E. Small intestine
F. Large intestine
G. Anus
J. Liver
K. Gallbladder
L. Pancreas

• Describe the function of each.

Oral cavity: It extends from the vestibule to the fauces. The tongue, together with its associated muscles,
forms the floor of the oral cavity. It is composed of skeletal muscle covered with mucous membrane.
Pharynx: Is a funnel-shaped tube that extends from the internal nares to the esophagus posteriorly and
to the larynx anteriorly, and it has both respiratory and digestive functions.
Esophagus: Is a collapsible, muscular tube that connects the pharynx to the stomach. It contains an upper
and lower esophageal sphincter. Deglutition or swallowing moves the bolus from the mouth to the
stomach. It consists of a voluntary stage, a pharyngeal stage, and an esophageal stage.
Tongue: Forms the floor of the oral cavity. It is composed of skeletal muscle covered with mucous
membrane.
Salivary glands: Lie outside the mouth and pour their contents into ducts that empty into the oral cavity.
There are three pairs of major salivary glands: parotid, submandibular, and sublingual glands. Saliva
lubricates the food and starts the chemical digestion of carbohydrates because it contains the digestive
enzyme salivary amylase.
Stomach: Connects the esophagus to the duodenum (first part of the small intestine). The principal
anatomic regions of the stomach are the cardia, fundus, body, and pylorus. Adaptations of the stomach
for digestion include rugae; glands that produce mucus, hydrochloric acid, pepsin, gastric lipase, and
intrinsic factor; and three-layered muscularis.
Small intestine: Extends from the pyloric sphincter to the ileocecal valve. It is divided into a duodenum,
jejunum, and ileum. Its glands secrete fluid and mucus, and the circular folds, villi, and microvilli of its wall
provide a large surface area for digestion and absorption.
Large intestine: Extends from the ileocecal sphincter to the anus. Mechanical movements of the large
include haustral churning, peristalsis, and mass peristalsis. The last stages of chemical digestion occur in
the large intestine through bacterial action. Substances are further broken down, and some vitamins are
synthesized. The large intestine absorbs water, ions, and vitamins.
Anus: The elimination of feces from the anus is called defecation. Defecation is a reflex action aided by
voluntary contractions of the diaphragm and abdominal muscles and relaxation of the external anal
sphincter.
Liver: The main function of the liver in digestion is the production of bile and its secretion into the small
intestine.
Gallbladder: It is used to store and recycle excess bile from the small intestine so that it can be reused for
the digestion of subsequent meals.
Pancreas: As an endocrine gland, it secretes the hormones insulin and glucagon, which regulate the blood
glucose levels. As an exocrine gland it secretes digestive enzymes into the small intestine to complete the
chemical digestion of foods. Pancreatic juice, which is secreted by the pancreas, contains sodium
bicarbonate to help neutralize the stomach acid, and digestive enzymes for all types of food pancreatic
amylase digests starch; trypsin digests protein; and lipase digests fat.

• Give the definition of an enzyme and describe its action in chemical reactions.
An enzyme is a biological catalyst and is almost always a protein. It speeds up the rate of a specific chemical
reaction in the cell. The enzyme is not destroyed during the reaction and is used over and over.

• Describe the enzymes involved in the chemical digestion of each of the following nutrients
(carbohydrates, lipids, proteins).
Amylase (made in the mouth and pancreas; breaks down complex carbohydrates) Lipase (made in the
pancreas; breaks down lipids) Protease (made in the pancreas; breaks down proteins).

• Describe the absorption of the monomers of digestion (glucose, amino acids, glycerol, and
fatty acids) and the function of the monomers in the cells.
Many molecules needed to maintain cells and tissues can be made from simpler precursors by the body’s
metabolic reactions, while others such as essential amino acids, essential fatty acids, vitamins, and
minerals must be obtained from the food we eat. Carbohydrates, lipids, and proteins in food are digested
 by enzymes and absorbed in the GI tract. The products of digestion that reach body cells are
monosaccharides, fatty acids, glycerol, and amino acids. Some minerals and many vitamins are part of
enzyme systems that catalyze the breakdown and synthesis of carbohydrates, lipids, and proteins.
Molecules absorbed by the GI tract have three main fates: to supply energy for sustaining life processes;
to serve as building blocks for the synthesis of more complex molecules, or to be stored for future use.

Carbohydrates are digested to monosaccharides that can be converted to glucose. Glucose is stored in the
liver in the form of glycogen; protein synthesis requires 20 different types of amino acids. Of these, eight
are required in the diet in adults, and nine are needed for children because the body is unable to produce
them. These amino acids that are required in the diet are called essential amino acids. The body can make
the other amino acids by just transforming one type into another.

Omega-3 fatty acids, which are characterized by a double bond in the third position, are especially
protective against heart disease, and can be found in salmon, sardines, trout, and flaxseed oil.

• Upload a photograph of the signed activity about the "Clinical case" we did in class