BIOLOGY

Unit 2- Nutrition and Digestion

Levels of organization
 Cells > Tissues > Organs > Organ System > Organism
 Cells
o Cell theory states that cells are the building blocks of life
o All living things are made of cells
o Cells perform vital functions:
 Waste disposal
 Energy intake
 Osmoregulation
 Thermoregulation
 Locomotion
 Tissues
o Tissues are created by joining cells with similar structure of functions
o Examples
 Connective tissues—surface of the skin/ lining the intestines
 Muscle tissue
 Epithelial tissue—blood, bone, and cartilage
 Organs
o An organ is a group of tissues that perform a specific function or group of function
 Stomach, brain, liver, kidney
 Organ system
o Is a collection of organs that perform a specific function
 Circulatory system
 Digestive system
 Cardiovascular system
 Organisms
o An organism is a being that’s able to perform simple acts of survival
 Humans
 Dolphins
 Paramecium
 Tree
 Sponge
What is the digestive system?
 The main function of eth digestive system is to disassemble food into its component molecules so
it can be used as energy
o Lipids/fats > fatty acids
o Proteins > amino acids
o Carbohydrates > simple sugars
Steps of digestion
 1) The system takes ingested food and moves it through the digestive tract.
2) As food is moved through, it is digested – broken down mechanically & chemically
3) The system absorbs the digested food & distributes it to your cells
4) It eliminates undigested material as waste
Mechanical VS Chemical Digestion
 MECHANICAL
o Mechanical digestion breaks food into smaller pieces so that there is greater surface area
for chemical digestion
o Mechanical digestion involves mastication (chewing) of food by teeth, and peristalsis.
o Peristalsis is involuntary constriction and relaxation of muscles of the intestine or
esophagus that creates wave-like movements that push the contents of the canal forward.
 CHEMICAL
o Chemical digestion is accomplished by digestive enzymes
o An enzyme is a molecule that speeds up reactions
o Examples of digestive enzymes:
- Nuclease - Lipase - Trypsin
- Protease - Amylase - Chymotrypsin
- Collagenase - Elastase
Nutrients
 A nutrient is a chemical that an organism needs to live, grow, or use in their metabolism that must
be taken in from the environment.
 Six basic nutrients are found in foods:
1) Carbohydrates
2) Fats
3) Proteins
4) Minerals
5) Vitamins
6) Water
CARBOHYDRATES
 Carbohydrates provide energy for the body
 1 gram of carbohydrates = 4 kcal= 4 Cal
 There are 3 classes of carbohydrates:
1. Sugars (simple carbohydrates) – monosaccharides & disaccharides
2. Starches (complex carbohydrates) - polysaccharides
3. Fiber
 Minimum 130 grams per day
 Simple carbohydrates – fruits, milk, vegetables (cake, candy, other refined sugar= provide energy
but lack nutrients)
 Complex carbohydrates—breads, legumes, rice, pasta, and starch vegetables
 Fiber—whole wheat, bran, fresh, dried fruits, and vegetables
FATS
 Fats provide energy for the body, and are used as building material
 Fats are essential building blocks of the cell membrane
  They are also used to synthesize hormones, protect body organs against injury, and insulate the
body from cold.
 1 gram of fat = 9 kcal = 9Cal
 This calculation is more difficult (usually 50-60 grams)
 SATURATED fats– Raise both HDL (good) and LDL (bad)
 Trans fats (artificial oils) – Raise LDL (bad) and cholesterol
 Unsaturated:
 Monounsaturated
 Polyunsaturated
 Omega 3 Fatty Acids
 Fat—avocado, nuts, grains, fish poultry
PROTEINS
 Proteins are used in structural components of the body (e.g. Skin, hair, muscle), enzymes,
hormones, and antibodies.
 1 gram of proteins = 4 kcal = 4Cal
 You need 0.37 g per pound
o If you weigh 150 lbs you need 55.5 g of protein
 Protein—milk, fish, red meat, cheese, beans and lentils!
MINERALS
 A mineral is an inorganic substance that serves as building material or takes part in a chemical
reaction in the body.
 Minerals make up ~4% of your total body weight (most are found in the skeleton)
 Minerals are not used as an energy source
 Minerals your body requires include:
1. Fluorine (dental cavity reduction)—water
2. Iodine (formation of thyroid hormone)—sea food
3. Iron (formation of hemoglobin)—rice, meat, bell peppers
4. Sodium (nerve activity & pH regulation) – salt
5. Magnesium (muscle & nerve activity, enzyme function)—banana
6. Calcium (teeth and bone formation, muscle & nerve activity, blood clotting)—milk
7. Phosphorus (teeth & bone formation, blood pH, muscle & nerve activity, enzymes &
nucleic acids)—banana
8. Copper (development of red blood cells, respiratory enzymes)
9. Potassium (nerve & muscle activity) -- banana
10. Sulfur (builds hair, nails, skin; component of insulin)—egg
VITAMINS
 Vitamins are organic nutrients that are required in small amounts to maintain growth and
metabolism
 There are 2 main types of vitamins:
1) Water soluble vitamins
o The body can’t store these
o They must be included regularly in the diet
2) Fat soluble vitamins
o These can be stored in the liver
o Accumulation of excess fat-soluble vitamins can be toxic
WATER
 45-75% of your body mass is made of water
 Water facilitates the chemical reactions in your body and is necessary for the breakdown of foods
during digestion
 Your body loses ~2.5 L of water per day it must be replaced constantly
Calories
 A calorie is a scientific way to measure energy.
 Foods all release energy during cellular respiration (breathing).
 1 calorie is the amount of heat required to raise the temperature of 1 mL of water by 1ºC.
 Energy on nutrition labels is measured in kcal (kilocalories).
o 1 kcal = 1000 calories = 1Cal
o Nutrition labels will use a capital C to denote kcal
o Example: instead of writing 250, 000 calories = 250 Calories
 Metabolism is all of the chemical reactions that occur within an organism.
 These reactions require energy in the form ATP.
 The body acquires ATP in the process of digesting food
 The number of calories needed every day varies from person to person
o Metabolism rate
o Body mass
o Age
o Gender
o Level of physical activity
 If a person consumes more calories than his/her body can metabolize, the extra energy will be
stored as body fat and a person gains weight.
  If a person eats fewer calories than their body can metabolize, some of the body’s stored energy
will be used and the person will lose weight.
Metabolic Reactions
 For metabolic reactions to occur, energy is required to initate the reaction
 In cells, it is dangerous to add too much energy (heat), to initate reactios because it could destroy
the cell
 Enzymes permit low-temperature reactions by reducing the reaction activation energy
Enzymes
 Enzymes are a type of protein catalyst within living things
 A catalyst is a chemical that controls the speed of chemical reactions, wihtout altering the products
formed by the reaction
 The catalyst remains unchanged after the chemical reaction—so it can be used over, and over
again.
 Enzymes will speed up a reaction!

 
- T
h
i
s

graph shows the effect of enzymes on actuation energy.

- Enzymes are biological catalysts. Catalysts lower the activation
energy for reactions. The lower the activation energy for a reaction,
the faster the rate. Thus enzymes speed up reactions by lowering
activation energy

 Why are enzymes important?

o Enzymes speed up reactions and help the body work quicker. Enzymes create chemical
reaction basically! Enzymes are proteins that speed up a chemical reaction and is not
changed by the reaction. All metabolic rection is controlled by catalyst called enzyme
 o Enzymes are essential for digestion, liver function and much more!
o During digestion enzymes break down food particles!
o Digestive enzymes play a key role in breaking down the food you eat. These proteins
speed up chemical reactions that turn nutrients into substances that your digestive tract can
absorb. Your saliva has digestive enzymes in it. Some of your organs, including your
pancreas, gallbladder, and liver, also release them.
 Enzymes are involved in nearly all metabolic processes/ (they almost all end with “ase”, except
pepsin and trypsin)
o Lactase acts on lactose
o Maltase acts on maltose
 They speed up reactions in digestion of food.
 We have enzymes in our mouth (salivary amylase), in our stomach (Pepsin), and in our small
intestine (trypsin, lipase, and pancreatic amylase)
Lock and Key Analogy
 Each enzyme fits together with a specific type of substrate.
 The way enzymes and substrate fits together is often referred to as LOCK AND KEY
 SUBSTRATE is a substance that reacts to the active site of an enzyme. It is a reactant in a
chemical reaction is called a substrate when acted upon by an enzyme
  In this analogy, the lock is the
enzyme, and the ley is the
substrate.
 Only a specific type of substrate
(KEY) will fit in a specific lock
(ENZYME)
 And so, the combination of the
enzyme to the substrate is very
unique and specific!
 The substrate enter the active site
of the enzyme and the enzyme
helps break it apart. (in this case the substrate may be a protein or nutrient that must eb broken
down)
 Breaker and builder enzymes
o Breaker enzymes- when the substrate enter the active site or enzyme it is broken into 2 or
more pieces (LIKE IN DIGESTION)
o Builder enzymes- 2 or more substances enter the active site or enzyme and are pieced
together by the enzyme (LIKE IN PHOTOSYNTHESIS, OXYGENA DNW ATER ARE
COMBINED TO FOMR CARBON DIOXDE AND SIGAR)\

Factors Affecting Enzyme Reactions

 A single enzyme can catalyze between 100-30 000 000 reactions per minute!
 Factors that affect reactions include:
1. Concentration of enzyme
2. Temperature
3. pH
4. concentration of substrate
5. surface area

 Concentration of enzyme
 As you increase the concentration of the
enzyme, you increase the rate of
reaction.
  This is because there are a lot more enzyme that are ready to work and react and
therefore the rate of reaction increases with the concentration of enzymes

 Temperature
o Most enzymes in the body have an optimal temperature of 37degrees Celsius.
o When the temperature increases beyond the optimal temperature—the enzyme denatures
(it changes shape or is broken down so it can no longer bond with the substrate)
o All enzymes are proteins. At high temperature the protein breaks down. The active site is
changes or denatures, so the substrate no longer fits into it active site, we say that the
enzyme has been denatured and it no longer work

 When you have a fever of more than 40 degrees Celsius, the enzymes in the body will denature as
the temperature has exceeded the optimal temperature. And due to the denaturing of the temp, the
chemical reactions in the body will fluctuate and digestion will not occur. As the enzymes have
denatured and the proteins or substrates will not be fitting into the enzymes or the locks
  How pH affects enzymes?
o Enzymes function best within a certain pH range—each enzyme is different
o All enzymes are different! And so, they all work with different pH levels. Enzyme activity
is at its maximum value at the optimum ph.
o 1-7 is acidic and 7-14 is basic. 7 is neutral!
o The reason pH affects enzyme activity because the fold in the enzyme molecules are
created by hydrogen bonds.
o Addition of positively charged hydrogen ions in acids affects the hydrogen bonds
o The 3-D shape of the enzyme is altered with a change in ph.
o Changing the pH of its surroundings will also change the shape of the active site of an
enzyme. ... This contributes to the folding of the enzyme molecule, its shape, and the
shape of the active site. A change in the structure of the enzyme affects the rate of reaction
some substrates can’t fit into the enzyme
 

 Concentration of substrate
o The greater the number of substrate molecules, the greater the number of collisions
between molecules and the faster the rate of reaction
o As the concentration of the substrate increase, so the does rate of enzyme reactivity.
o However, the rate of enzyme activity does not increase forever. This is because a point
will be reached when the enzymes become saturated, and no more substrates can fit at any
one time even though there is plenty of substrate available.
o A continued increase in substrate concentration results in the same activity as there are not
enough enzyme molecules available to break down the excess substrate molecules.

 The rate of reaction levels of at

point X because the number of
substrate molecules exceeds the
number of enzyme molecules
available

 Surface and tis affects

o The rate of enzyme activity increased along with the surface area of substrate.
o The rate of digestion increases with increase in surface area. And enzymes work more
efficiently on larger surfaces. Which means that an enzyme will accelerate a chemical
 reaction more quickly when provided with greater surface area. Those process of digestion
is also sped up
 CONCLUSION
 Temperature: Raising temperature generally speeds up a reaction, and lowering
temperature slows down a reaction. However, extreme high temperatures can cause an
enzyme to lose its shape (denature) and stop working.
 pH: Each enzyme has an optimum pH range. Changing the pH outside of this range will
slow enzyme activity. Extreme pH values can cause enzymes to denature.
 Enzyme concentration: Increasing enzyme concentration will speed up the reaction, as
long as there is substrate available to bind to. Once all of the substrate is bound, the
reaction will no longer speed up, since there will be nothing for additional enzymes to
bind to.
 Substrate concentration: Increasing substrate concentration also increases the rate of
reaction to a certain point. Once all of the enzymes have bound, any substrate increase will
have no effect on the rate of reaction, as the available enzymes will be saturated and
working at their maximum rate.
The bones and muslces of the head

 The bines of the skeleton provide the structural support for the organs of the digestive system.
 The jaw or the mandible provides the mechanical pressure for chewing and the teeth are anchored
into it.
 You calso have a floating bone in your neck that keep your tongue in place. Its called the hyoid
bone
 Many muscles play an important role int eh digestive system
o Yrou lips (orbicularis oris) allow for gasphin of food
o The masseter msucels of you jaw works the kaw bone (mandiabel) (This is the reason that
chemisign is termed mastication)
o The tongue is likely the most important muscles, as it swisses and mixes all the food.
The mouth

 As you chew, yoru tongue moves food around and helps positon it between yoru theet
 Chewing is a form of mechanical diegstio—the pshycail rpocesss f breaking food into smaller
pieces- it prepares the foos for chemical digestion
 Teeth!
o The incisors – cutting food—8 in total
o Cuspids or cannies—tear or shred food—4 in total
o Moalrs—crush and grind the food—12 molars and 8 molars
 A normal adult has 332 teeth without wisdom teeth.
 The hard palate—protects your sinus and nasal cavities from the food that enter your mouth
 Inside a tooth
o Teeth are made up of multiple layers
 Enamel—a protective covering
 Dentin—body of teeth
 Pulp cavity—inner core, blood vessels and never

 Tongue
o The tongue s attached to the flood of the mouth
o It is made of numerous skeleton muscles covered with mucous membrane
o The surface of the tongue contains many small raised area called pili.
 Some of these pili are used to provide a rough surface to move food
around or basically add in mechanical digestion
 Others are used to send chemical messages to the brain regarding taste
 Taste buds for different tastes-have different shape and size.
Buccal cavity or Mouth

 Pharynx—the name for the space at the back of your mouth

 Uvula—hangs down at the back of your throat – it blocks the nasal passage when swallowing and
may play a role in articulation
 The sides of your throat are lined with tonsils, part of immune system – helps protect against
infection
 Epiglottis— a small flap of skin that covers the larynx when we’re swallowing (If somethings
‘gone down the wrong pipe’ the epiglottis wasn’t quick enough
 Larynx—passage to the lungs / yoru voice box and houses the vocal cords. Opens into the
bronchial tubes leading to the lungs

The Mouth

 Chemical digestion also begins in the mouth.

 Chemical digestion is the process of changing food on a molecular level through the action of
enzymes
 Salivary glands
o Saliva (spit) comes from three main salivary glands in our head
 The parotid gland
 The sublingual gland
 And the submandibular gland
o A person produces about 4 soda cans of spit per day
Salivary Amylase

 Salivary Amylase is secreted(made by) by the salivary glands.

 Amylase breaks down starch into smaller molecules such as disaccharides and monosaccharides.
 In the stomach, amylase continues to digest starch in the swallowed food for about 30 minutes.
Peristalsis

 Once you’ve thoroughly chewed the food, yoru tongue shapes it into a balled called a bolus and
you swallow it.
 Food moves from the mouth to the stomach through the esophagus
 Peristalsis is a series of involuntary (no thinking; your body just does it on its own, no effort by
you) smooth muscle contractions along the walls of the digestive tract
 Peristalsis is the reason you can drink a glass of water while standing on yoru head
The epiglottis

 When you eat, the food enter the pharynx usually a flap of cartilage called the epiglottis closes
over the opening to the respiratory tract as you swallow, preventing goof from entering. (You can’t
eat and breath)
 After the food passes into your esophagus, the epiglottis opens again
Mucous

 The esophagus, like most of the area in the digestive system, is lined with mucus
 Mucus helps food travel easily through the digestive system, and protects the gut form digestive
enzymes and acid
 It keeps everything moist and lubricated,
Sphincters in the stomach

 Once the chewed food bolus reaches the end of yoru esophagus, it goes through the esophageal
sphincter and into your stomach
 Sphincter—a ring of muscle that contracts to close and opening. It is basically an opening that
opens and closes
The stomach

 The stomach is a muscular, pouchlike

enlargement of the digestive tract.
 Both physical and chemical digestion take place
in the stomach.
 The stomach can hold 2-4 L of fluid at a time
 The esophagus opens int to the stomach at the
cardia or esophageal sphincter
 It’s separated into an upper fundus, larger body,
and lower antrum
 It enters the small intestine through eh pyloric
sphincter
  Mechanical digestion in the stomach
o 3 layers of involuntary muscles are located within the stomach wall
o When these muscles contract, they physically break down food into smaller pieces and
therefore it is mechanical digestion
o The muscles mix the food with the digestive juices produced by the stomach and produce
chyme. (The form of food at this stage)
o Folds in the stomach called rugae increase the surface area. Which helps with the mixing
of the food
o Rugar increases the surface area and secrete a protective layer of mucous and digestive
enzymes
 Chemical digestion in the stomach
o The inner lining of the stomach contains millions of glands that secrete gastric juice
 Parietal cells secrete hydrochloric acid that lowers the pH
 Chief cells secrete gastric lipase, pepsin and rennin (milk protein)
o Gastric juice contains pepsin and hydrochloric acid
o Pepsin is an enzyme that begins chemical digestion of proteins
o Pepsin works best at a pH of 2 (very acidic) – which is provided by the hydrochloric acid.
A gastric ulcer

 The stomach lining secretes mucus, which forms a protective layer between it and the acidic
environment of the stomach
 A Gastric ulcer is a small hole in the lining of the stomach, caused by weakness in the mucous
layer
Stomach

 A Gastric ulcer is a small hole in the lining of the stomach, caused by weakness in the mucous
layer
The small intestine

 When we last left the digestion process, food (now in the form chyme) was exiting the stomach
through the pyloric sphincter into the small intestine.
 The small intestine is ~7 m long!
 The diameter of the small intestine is only ~2.5 cm wide (hence the “small” part)
 Digestion of food is completed in the small intestine.
 Most digestion occurs in the first 25-30 cm of the small intestine, called the duodenum
 the small intestine is broken up into 3 sections:
o Duodenum—most digestion happens
here
o Jejunum—most absorption happens
here
o Ileum—absorbs B12 and other
vitamins
Pancreas

 Food does not actually pass through the pancreas or the liver!!
 The pancreas is a soft triangular organ located between the stomach and the small intestine.
 It secretes both digestive enzymes and hormones.
 The pancreas is connected to the small intestine with a pancreatic duct
 Neutralizing stomach acid
o The first thing that has to happen once chyme enters the small intestine is neutralization of
stomach acid
o When food enters the small intestine, a hormone called secretin is absorbed into the
bloodstream and signals the pancreas to release bicarbonate ions.
o The bicarbonate ions raise the pH of fluids from 2.5 to 9.0.
 Pancreatic sections include all of the following:
o Bicarbonate ions
o Amylase ENZYME WORKS ON: CHANGES IT TO:
o Trypsin Trypsin Proteins Amino Acids
o Lipase
o Rennin Amylase Starch Complex Sugars
Lipase Fats Fatty acids & Glycerol

The liver

 Food does not pass through the liver

 The liver is located to the right of the stomach
 It is the digestive system’s largest and heaviest organ
 It weighs 1.5-3 kg
 Divided into 4 lobes
 Regeneration
o The liver is one of the only organs in the body that is able to regenerate Itself
o Even if a liver has been ¾ damaged and only 25% remains, to can rebuild itself!
 Functions of the liver
o The liver has many functions, including
 Metabolism of fats, proteins, & carbohydrates
 Enzyme activation
 Storage of glycogen, vitamins, & minerals
 Synthesis of blood plasma proteins
 Detoxifying & purifying blood
o In the digestive process, the liver is responsible for producing bile – which is used in
mechanical digestion
Bile

 Bile is a dark green or yellow fluid that produced by the liver

 Bile is produced by the liver and stored in the gallbladder
 Mechanical digestion by bile
 o Bile is a chemical substance that helps break down fats (emulsification) by mechanical
digestion.
o When fats are emulsified, it gives a larger surface area for enzymes to work on chemically
digesting the fat.
o Bile emulsifies (breaks into small particles) lipids (fats), which aids in the mechanical
digestion of fats.
o bile acids break down large lipid droplets into smaller ones, increasing the surface area for
digestive enzymes.
o If the surface area to volume ratio is small, it is difficult for enzymes to break down the
substrate, and less digestion takes place.
 Release of bile into the small intestine is regulated by a negative feedback loop

 Problems with bile

o Cholesterol is an insoluble comment of bile
o Sometimes, it acts like a binding agent for salt crystals in bile
o These salt crystals can precipitate and form large crystals called gallstones
o Gallstone impair fat digestion and produce pain
 Homeostatic response of liver:
o Your liver plays a key role in blood glucose homeostasis. After a meal when blood
glucose is high, the liver has the ability to remove glucose from the blood and store it as
part of a molecule called glycogen. In between meals, as blood glucose begins to decline,
the liver can make new glucose to release into the blood. 
o Hormones, such as insulin and glucagon, regulate these homeostatic processes.
 Cirrhosis of the liver
o The liver is involved in our immune system, stores iron, B12, and copper, clots blood and
detoxifies our system
 o If we overload our systems with too many toxic substances, alcohol for example, the cells
start to die and we often feel the first symptoms as issues with the digestive system
Why do we eat !?

 Remember that absorption is ethe entire reason that we eat in the first place
 Our body is made of cells- these cells die, so we need to make more cells- in order to make those
cells I need to have STUFF to make them
 The broken-up pieces of food are absorbed into our blood cells are transported around and provide
that STUFF
Villi

 Most of the absorption in the digestive system occurs in the small intestine
 Long figure like tubes called villi in the walls of the small intestine greatly increase the surface
area for absorption
 Without villi, your small intestine would have to be 70m long to amount normal absorption
 Each villus has blood capillaries and lymph vessels (Lacteals)
 Some nutrients are absorbed directly by diffusion
 Cells o the small intestine also expend energy to actively transport materials form the intestine into
the villus
 Villas are made up of capillaries and lacteals
o Capillaries—carbohydrates and amino acids from proteins are absorbed
o Lacteals—fats are absorbed
Microvilli

 The outer cell membranes of the cells that line the small intestine are folded to increase surface
area
 The folded outer membrane structures are the microvilli
The large intestine

 The large intestine is a muscular tube, also called the colon

 The larger intestine is only ~1.5m long, but it is much wider than the small intestine (~6.5cm
diameter)
 The beginning portion is called the caecum and the substance move from the small intestine toe the
large intestine through the ileocecal valve
 The colon is divided into:
o Ascending colon
o Transverse colon
o Descending colon
o Sigmoid colon
Absorption in the large intestine

 As indigestible materials passes through the large intestine, water and salt are absorbed by the
intestinal walls
 Because of this, water is not wasted, and the materials left behind is more solid (poop or feces)
Vitamin synthesis in the large intestine

 The secondary function of the large intestine is vitamin synthesis

 Anaerobic bacteria in the large intestine synthesize some vitamin B and vitamin K
 These are absorbed by the body
 The bacteria that live in the colon digest that stuff that we aren’t bale to digest. They give off some
gases as by products to this activity. And this is why some foods give us gas
Elimination of wastes

 After 18-24 hours in the large intestine, the remaining indigestible material reached the rectum
 Indigestible materials is called feces
 The rectum is the last part of the digestive system,
 The rectum contains stretch receptors that send messages that the body is ready to eliminate
 Feces are eliminated from the rectum through the anus
The appendix

 The appendix is a tubelike extension off of the large intestine

 It is thought to be an evolutionary remnant from our herbivore ancestors
 The appendix serves NO function in human digestion
Why do some people digest differently?

 Brains effect the stomach—send messages to the stomach cells—secretes more fluid and is ready
 Something is easier to digest that other—less fat content—simple cabs instead of complex carbs
 Stress and illness also impact our ability to digest things
Disorders of the digestive system
DISORDERS OF THE DIGESTIVE SYSTEM
TYPE WHAT IT IS HOW IT IS SYMPOTOMS
CAUSED
Appendicitis Is a medical emergency The appendix is Extremely painful
In some cases the appendix must inflamed
be removed before it ruptures occasionally and is
swelled up
Anorexia Is an eating disorder characterized Refusal to maintain Obsessive fear of
Nervosa by refusal to maintain a healthy a healthy body gaining weight
body weight and an obsessive fear weight and just not Coupled with a
to gaining weight eating because of distorted self-image
fear of gaining
weight

Bulimia Illness in which a person binges on Just eating without Overeating, gain weight
food or has regular episodes of control excessively
overeating and a loss of control
The person overeats and
the person them forces
them self to vomit or
uses laxatives to avoid
absorbing calories
Malnutrition Is the condition that results from Eating unhealthy, Pain
taking an unbalanced diet in which or an unbalanced
nutrient are lacking, in excess or in diet in which
wring proportions certain nutrients are
lacking in excess or
in a wring
proportion

Ulcers A peptic ulcer is a hole int eh gut Occurs when the Pain
lining of the stomach, duodenum lining of these
or esophagus organs is corroded
but acidic digestive
juices which are
secreted by the
stomach cells
Caused by
weakening in the
mucous that lines
the digestive
system

Dysentery A disease Involving the The inflammation Stomach pains and

inflammation of the lining of the of the lining of the diarrhea(often
large intestines large intestine containing blood)
cause the stomach
pains and diarrhea-
often containing
blood.
The diarrhea cause
people suffering to
lose important slats
and fluids from the
body
Malabsorption Usually, the inability to absorb Caused by a
certain sugars, fats, proteins, or number of disease
vitamins from food including: Crohn’s,
dieses, celiac
disease-gluten
intolerance,
aids/HIV, hepatitis

Cancer Can strike any part of the digestive Caused by Vary according to the
system: the esophagus, stomach, abnormal growth of affected organ. But may
pancreases liver, gallbladder, abnormal cells int include the following:
intestines, rectum, anus eh body Bleeding gums, hair
falling
Liver cirrhosis Cirrhosis is scarring of the liver, Caused by heavy Include weakness, loss
due to long term disease or injury alcohol use, some of appetite, and weight
drugs and loss
infections or
hepatitis
Hemorrhoids Are painful, swollen veins in the Caused by straining Itchiness and pian in the
lower portion of the rectum or during bowel butt area
anus movements,
constipation and
sitting for long
period of time
Lactose Happens when the small intestine When your body Symptoms of lactose
intolerance doe no make enough of the lactase cant digest or break intolerance includes the
enzyme. down lactose, due following:
Lactase breaks down lactose- to a lack of the Abdominal bloating
simple type of sugar found in dairy lactase enzyme Cramping, diarrhea
products gas

Gallbladder/Bil The gallbladder stores bile, which Caused when there Symptoms may include
e problem breaks down fats into smaller is an issue with the pain discomfort
pieces gallbladder or bile
When there is a problem with the production. And
gall bladder or bile production, the the digest system is
digestive system is not able to unable to breaks
properly digest greasy food down or digest
greasy food.
 ENZYMES IN THE DIGESTIVE PROCESS
ENZYME SECERETED BY PURPOSE FOUND WHERE BREAKS WHAT
DOWN
Salivary Amylase Salivary glands break starch into Mouth and Starch > mono and
disaccharides and stomach di ascarides
monosaccharides (simple sugars)