· This assignment covers Ch. 14, the Digestive System. It is a text box assignment. You will submit your work directly to me for grading.
· Please download this document and save it in MS WORD. Then, using the textbook and reliable scientific websites as sources of information about foods, nutrients, and the digestive system – answer the questions below. Save your work frequently.
· Please format your answers as described below. Review your final answers and be sure your work is free of writing (spelling or grammar) errors.
· Copy and paste your final answers into the Assignment 9 Text Box, located in the Week 9 module in Canvas. Click on “submit” to send your work to me. Each student may submit their work one time. Only work submitted in the text box will be graded. Please do not email your work to me. Please do not attach links to your work. This assignment may be submitted anytime during the week – it must be submitted
· This assignment has 33 questions and is worth 33 points (out of 30); thus the assignment contains 3 extra credit points.
· NOTE: Reference citations are NOT required for this assignment.
Trace a Meal through the Digestive Tract
INSTRUCTIONS:
· Eat a meal that includes foods containing all 3 major types of macronutrients: proteins, carbohydrates, and fats (lipids). Your meal must contain all 3 types of nutrients. Determine the nutrients present in your foods by reading the nutrition labels on food packages. If a food item does not have a nutrition label, use this website to search for the specific food and find its nutrient composition: http://nutritiondata.self.com/
· After finishing your meal, answer the questions below about how your foods are being digested and absorbed by the digestive system. Use your textbook and reliable websites as sources of information for your answers.
· Format your answers as follows: for each question, include the question number, the topic and/or question (words and statements or questions written in bold type) and your answer. Do NOT include words or statements written in regular font. See the format example below.
· Check your formatting to be sure the numbers for each answer are CORRECT before you submit your work. Avoid using auto formatting when you complete this assignment as this can result in errors when work is pasted into the text box. Before submitting your assignment, review it to be sure your answers in the text box are numbered correctly. Answers must be numbered correctly to be graded.
FORMAT EXAMPLE:
I. FOODS AND THEIR NUTRIENTS
A. List all of the foods in your meal and the nutrients they contain.
My meal contains: fried chicken, broccoli, and a large Coke
· Fried Chicken Breast = 21 g protein, 11 g fat, 8 g carbohydrate (0 g fiber, 0 g sugars); 71 g cholesterol
· Steamed Broccoli = 8 g protein, 0 g fat, 13 g carbohydrate (8 g fiber, 4 g sugars); no cholesterol
· Coke = 0 g protein, 0 g fat, 29 g carbohydrate (0 g fiber, 29 g sugar); no cholesterol
B. Briefly describe how each food item was prepared.
My meal: chicken breast was fried; broccoli was steamed.
C. Discuss how different food preparation techniques affect the nutritional value of foods.
My answer would describe how a fried chicken breast differs in nutrients from one that was baked.
II. PARTS OF THE DIGESTIVE TRACT
A. ORAL CAVITY
Describe how food is mechanically digested in the oral cavity.
Your answer
B. PHARYNX and ESOPHAGUS
1. Discuss the events that occur during swallowing.
Your answer
2. Which portions of the pharynx does food pass through when swallowing?
Your answer
3. Describe the structure, location, and function of the esophagus.
Your answer
ETC.
Trace a Meal through the Digestive Tract – QUESTIONS:
I. FOODS AND THEIR NUTRIENTS
A. List all of the foods in your meal and the nutrients they contain.
Using information provided in the nutrition labels for the foods you ate, list the nutrients (protein, carbohydrates, and/or fats) each food item contains. For carbohydrate-containing food(s), note whether fiber is present. For lipid-containing food(s), note whether cholesterol is present.
B. Briefly describe how each food item was prepared. For example, was food item X steamed, baked, grilled, fried, or raw?
C. Discuss how different food preparation techniques affect the nutritional value of foods. Example: How would a battered, fried chicken breast differ in nutrient composition compared to baking a chicken breast? Would boiling broccoli (versus eating it raw) change the nutrients it contains?
II. PARTS OF THE DIGESTIVE TRACT
A. ORAL CAVITY
After ingestion, the physical breakdown of solid foods (mechanical digestion) begins in the oral cavity (mouth). Describe how food is mechanically digested in the oral cavity. Include a discussion of how the teeth, tongue, and saliva work together to convert solid food into a moist, semi-solid mass of food called a bolus. Example: think of how a hard, dry saltine cracker is converted into a moist ball (bolus) in the mouth.
B. PHARYNX and ESOPHAGUS
1. After food has been mechanically digested, mixed with saliva, and a bolus has formed, it is swallowed. Swallowing moves the bolus from the mouth into the esophagus. Discuss the events that occur during swallowing.
2. Which portions of the pharynx does food pass through when swallowing?
3. After swallowing, the bolus of food enters the esophagus. Describe the structure, location, and function of the esophagus.
C. STOMACH
1. After the bolus enters the stomach, epithelial cells in the gastric lining secrete hydrochloric acid (HCl). HCl causes gastric juice to become extremely acidic (pH = 2.0). How does HCl assist in the chemical digestion of foods?
2. How is the epithelial lining of the stomach protected from being auto-digested by HCl?
3. In some people, this protective mechanism can fail and a gastric ulcer can develop wherein acid erodes the tissue in the stomach wall. When acid erodes a hole that passes all the way through the stomach wall, a perforated ulcer forms. A perforated ulcer can be a very dangerous medical situation – why?
D. SMALL INTESTINE
1. Carbohydrates, fats, and proteins must be broken down into their smallest subunits (AKA building blocks) in order to be absorbed through the epithelial lining of the small intestine. Name the building blocks of each major class of nutrients: complex carbohydrates (AKA polysaccharides like starch), fats (AKA triglycerides), and proteins. (Refer to Ch. 2 for information about the subunits of each type of organic macromolecule). 2. About 99% of all nutrients ingested are absorbed in the small intestine.
A. Name the 3 portions of the small intestine in order.
B. In which of these 3 portions does the greatest amount of nutrient absorption occur? Think about the location and length of each portion.
C. Which type(s) of nutrient(s) is/are absorbed into blood capillaries?
D. Which type(s) of nutrient(s) is/are absorbed into lymphatic capillaries?
E. LARGE INTESTINE aka COLON
1. Beginning with the cecum and ending with the anus, name the parts of the large intestine in order.
2. When waste material passes from the small intestine into the large intestine, it is liquid. When waste is released from the body, it is solid (feces). Name the functions of the large intestine.
3. Name 4 components of feces. NOTE: the small intestine absorbs ALL of the digestible carbohydrates, proteins, and fats in our foods; thus, these nutrients should NOT be in your list of components of feces.
4. In the large intestine, many species of bacteria live. Discuss 2 beneficial functions performed by bacteria living in your colon.
5. There are 2 circular, muscular sphincters which control release of fecal waste from the large intestine at the anus. Name these 2 sphincters. Which one is made of smooth muscle tissue and which is made of skeletal muscle tissue? Which one operates without our conscious control and which one do we have voluntary control over?
6. When the rectum fills with feces, the defecation reflex is initiated. Describe the events that occur during the defecation reflex, resulting in the release of feces.
III. NUTRIENT DIGESTION AND ABSORPTION
A. CARBOHYDRATES Chemical digestion of carbohydrates by enzymes begins in the oral cavity then continues again in the small intestine.
1. Name the 3 sets of salivary glands that secrete saliva into the oral cavity.
2. Name the salivary enzyme that initiates carbohydrate digestion. 3. Describe how carbohydrates are chemically digested in the small intestine. Include a discussion of brush border enzymes. 4. Pancreatic juice is released into the duodenum. The pancreas secretes an enzyme which chemically digests carbohydrates – name this enzyme. 5. Humans cannot digest fiber (AKA cellulose in plant cell walls) because we lack the enzymes to break it down. Despite not being digestible, fiber is beneficial to our health. Describe why we should include some fiber in our diet every day. B. PROTEINS 1. Chemical digestion of proteins by enzymes first begins in the stomach. Name the gastric enzyme that initiates protein digestion. Explain how this enzyme is activated. 2. Pancreatic juice contains enzymes which digest proteins including trypsin and chymotrypsin. Name the ducts in the pathway by which pancreatic juice flows from the pancreas to the duodenum. 3. The products of chemical digestion of dietary proteins are amino acids (protein subunits), which are then absorbed into the bloodstream. Describe 3 ways the body uses these amino acids. In other words, name 3 important proteins (needed by the body to maintain health) which are synthesized using dietary amino acids. C. FATS aka LIPIDS 1. Chemical digestion of lipids occurs primarily in the small intestine. Before enzymes can break down fats like triglycerides (the most common type of fat in our foods), they must undergo emulsification. Describe the process of emulsification. Name the substance which performs this job. Name the organ that synthesizes this substance. Name the organ which stores and concentrates this substance. How does this substance get into the duodenum of the small intestine? 2. After fats are emulsified, they are chemically digested by brush border enzymes in the small intestine and in pancreatic juice. What is the general name for the enzyme which digests fats? 3. Cholesterol is a type of fat. Why is it important to have some cholesterol in our diets – that is, what functions does it perform in the body? Why is it important to avoid eating too much cholesterol? 4. Unsaturated fats (such as vegetable oil) are more healthy than saturated fats (such as solid fats like butter, lard). Explain why we should avoid eating a lot of foods containing high levels of saturated fat.
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