Nutrition Now 8th Edition Brown

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Instructor’s Manual for Unit 7 –
How the Body Uses Food: Digestion and Absorption

Class Preparation Materials in the Instructor’s Manual for Unit 7

• Learning Objectives
• Brief Chapter Outline
• Answers to Global Nutrition Watch Activities
• Critical Thinking Questions/Answers
• Worksheet Answer Keys
• Classroom Activities
• Activity 7-1: Digestive Anatomy—Class Activity
• Activity 7-2: Digestive Anatomy Demonstration
• Activity 7-3: Peristalsis Demonstration
• Activity 7-4: Where is it Digested and Absorbed? (uses Worksheet 7-1)
• Activity 7-5: Online Digestive Sites—Web Assignment
• Activity 7-6: Amylase Enzymatic Digestion Demonstration
• Activity 7-7: Enzyme Supplement Claims—Discussion
• Activity 7-8: Bromelin Enzymatic Digestion Demonstration
• Assignment Worksheet 7-1: Where is it Digested and Absorbed?
• Assignment Worksheet 7-2: Know Your Digestion and Absorption 1
• Assignment Worksheet 7-3: Celiac Disease (Internet Exercise)2

Learning Objectives

1 Contributed by Carrie King, University of Alaska at Anchorage

2 Contributed by Steven Nizielski, Grand Valley State University

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After completing Unit 7, the student should be able to:
7.1 Outline specific mechanical and chemical processes involved in digestion of carbohydrates,
proteins, and fats.
7.2 Describe the ways in which diet is related to common types of digestive disorders.

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Brief Chapter Outline

I. My Body, My Food
A. How Do Nutrients in Food Become Available for the Body’s Use?
1. The Internal Travels of Food: An Overview
2. Digestive Processes
3. Absorption
4. The Lymphatic and Circulatory Systems
a. Beyond Absorption
5. Other Functions of the Gastrointestinal Tract
a. Functions of Taste Sensors
b. Gut Microbiota
II. Digestive Disorders
A. Constipation
1. Myths related to constipation
B. Ulcers
C. Heartburn
D. Irritable Bowel Syndrome
E. Diarrhea
F. Flatulence
1. Stomach Growling
2. Feeding Your Digestive System Right

Answers to Global Nutrition Watch Activities

1. a
2. b
3. overgrowth of bacteria

Critical Thinking Questions/Answers

1. What percentage of your body weight is replaced by new tissue each day? Give some examples of
cells in the body that are frequently replaced.
Each day, about 5% of our body weight is replaced by new tissue. Existing components of cells are renewed, the
substances in our blood are replaced, and body fluids are recycled. Taste cells, for example, are replaced about
every seven days, and the cells lining the intestinal tract are replaced every one to three days. All of the cells of
the skin are replaced every month. Red blood cells turn over every 120 days. (LO 7.1)

2. What are other functions of the gastrointestinal tract besides digestion and absorption?
Additional functions of the gastrointestinal tract include regulation of digestion and absorption processes by
taste sensors and the roles of gut bacteria in the prevention of infection and inflammation-related disorders,
fiber digestion, and vitamin production. (LO 7.1)

3. Explain why malnutrition is more likely and/or more severe in patients who have a disease that
damages the small intestine compared to those with a disease affecting the colon.

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 Some of the end products of digestion are absorbed in the stomach and large intestine (colon), though nutrient
absorption occurs primarily in the small intestine. Therefore, damage to the small intestine would decrease
absorption of nutrients to a greater extent than damage to the colon. (LO 7.1)

4. What specific functions do microorganisms in the gut perform that promote health?
Microorganisms in the gut consume and break down fiber and other undigested food residues, excrete fatty
acids as an end product of fiber digestion, help fight infection by signaling the presence of harmful microbes
which are then targeted by the body’s infection-fighting immune system, and produce – thereby contributing to
– the body’s supply of biotin, vitamin B12, and vitamin K (LO 7.1)

5. What causes ulcers and how are they treated?

Ulcers are caused by Helicobacter pylori bacterial infection or the overuse of aspirin, ibuprofen, and similar
medications. H. pylori infection and overuse of some types of pain medications can break down the protective
mucus layer that coats the inside of the stomach and small intestine. When this happens, digestive juices and
stomach acid are allowed to erode the stomach and intestinal lining. Ulcers can be treated in almost all cases by
antibiotics that destroy H. pylori bacteria or drugs that reduce stomach acid. (LO 7.2)

Worksheet Answer Keys

Answer key for Worksheet 7-1: Where is it Digested and Absorbed?

Digestion Starts Primary Site of Digestion Primary Site of Absorption
Mouth Bread starch
Peanut butter fat
Stomach Skim milk protein
Small Jelly sugar Bread starch with end product of Bread starch (absorbed as
Intestines monosaccharides monosaccharides)
Peanut butter fat with end Peanut butter fat (absorbed as
products of fatty acids and fatty acids and glycerol)
glycerol Jelly sugar (absorbed as
Jelly sugar with end product of monosaccharides)
monosaccharides Skim milk protein (absorbed as
Skim milk protein with end amino acids)
products of molecules Vitamins from all
containing 1–3 amino acids Most minerals
Large Skim milk water
Intestines Sodium

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Assignment Worksheet 7-2: Know Your Digestion and Absorption
Digestion:
Mouth Foods are broken down through
mastication and mixed with
saliva. Digestion of starch and
fats is initiated.
Esophagus Food is transferred to the
stomach.
Stomach Mixes and liquefies food. Secretes Stomach produces
enzymes that start the digestion
of fat and protein (pepsin
separates protein into shorter
chains of amino acids).
Liver Bile is made to aid with the
digestion of fat.
Gallbladder Stores and secretes bile.
Bile Duct Conducts bile to small intestine.
Pancreas Secretes enzymes into the small
intestine for the digestion of fat, pancreatic amylase for
protein, and carbohydrate.
Trypsin (enzyme) splits short
chains of amino acids into
molecules of 1–3 amino acids.
Lipase splits lipids into fatty
acids and glycerol.
Pancreatic Conducts pancreatic juice (i.e.,
Duct enzymes) into the small intestine.
Small Secretes enzymes to break down
Intestine fat, protein, and carbohydrate.
Large Site of most intestinal bacteria.
Intestine
Rectum Stores waste products for
elimination.
Enzymes: Absorption:
Salivary glands
produce amylase for
starch digestion and
lingual lipase for lipid
digestion.
pepsin for protein
digestion.
Pancreas produces
starch digestion,
pancreatic lipase for
lipid digestion (action
is enhanced by bile),
and trypsin for protein
digestion.
Sucrase, lactase, and Primary site of nutrient
maltase are produced absorption: amino
in the small intestine acids, simple sugars (or
and they split sucrose monosaccharides), fatty
(into glucose and acids and glycerol, and
fructose), lactose (into vitamins and minerals.
glucose and galactose),
and maltose (into two
glucose molecules).
Water, sodium, and end
products of bacterial
digestion.
Most fiber is excreted
with the feces.

Answers to question about common digestive problems will vary. See below for suggested answers.
• Constipation and hemorrhoids: ensure adequate fiber intake (25–30 grams daily) and fluid intake.

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• Ulcers and heartburn: limit use of aspirin, ibuprofen, and naproxen, determine individual tolerance
to fatty foods, coffee, alcohol, citrus fruits, and soft drinks, consume a high-fiber diet, take prescribed
antibiotics for H. pylori infection if present (ulcers), and lose weight if overweight/obese (heartburn).
• Irritable bowel syndrome: nutrition counseling, medications if prescribed, avoidance of large meals,
increased soluble fiber, stress reduction, and the use of probiotics.
• Diarrhea: practice food and water sanitation, immunizations, adequate dietary intake, use oral
rehydration fluids when indicated to prevent dehydration, recommended foods for rehydration:
yogurt, lactose-free or regular milk, chicken, potatoes, vegetables, dried beans, rice, and cereals, and
avoid sugary drinks such as soda.
• Flatulence: don’t eat or drink quickly and determine individual tolerance to foods high in resistant
starches, fructose, and sorbitol.

Assignment Worksheet 7-3: Celiac Disease (Internet Exercise)

1. It is estimated that 1 in 100 people worldwide have celiac disease.
2. Gluten, a protein found in wheat, rye, barley, and triticale, is the dietary trigger of celiac disease.
3. Exposure to gluten results in an autoimmune response.
4. The autoimmune response causes villus atrophy.
5. As a consequence, villus atrophy dramatically reduces the surface area of the small intestine, which
impairs absorption and may lead to malnutrition.

Classroom Activities

Activity 7-1: Digestive Anatomy—Class Activity3

Activity 7-1 is ideal for review of digestive anatomy and the process of digestion.
Ask student volunteers to stand side by side, across the front of the classroom, facing the audience. Give
each volunteer a digestive tract organ card. The cards should be out of order compared to the digestive
tract. Next, ask the audience to direct the card holders to move to the correct location in the digestive tract
pathway. Finally, have the card holders slowly pass a food product (e.g., a jar of baby food or a pizza)
across the digestive tract, beginning at the mouth. The instructor should have the food stop at each organ.
Ask for discussion of what occurs within each portion of the digestive tract and take this opportunity to
correct any errors or misunderstandings about the organ sequence and functions (textbook Table 7.2 and
Illustration 7.1).

Activity 7-2: Digestive Anatomy Demonstration

Obtain a model of the digestive system (e.g., borrow one from an anatomy instructor) and use the model
to show the physical proximity and location of the organs.

Activity 7-3: Peristalsis Demonstration4

The instructor may demonstrate peristalsis (mechanical movement of food in the intestines) by squeezing
toothpaste from a tube using a constricting motion that represents movement of the circular muscles of
the intestines.

3 contributed by Nancy S. Maylath, the University of Toledo

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Activity 7-4: Where is it Digested and Absorbed?
Key concepts:
1. Identify sites in the GI tract where major classes of nutrients start their digestion versus the primary
sites of digestion and absorption.
2. Know the end products of digestion.
Instructions: Phil had a peanut butter and jelly sandwich with a glass of milk for lunch. Below is a list of
the major classes of nutrients in Phil’s lunch.
1. Bread starch (completed as an example) 5. Skim milk protein
2. Bread fiber 6. Skim milk water
3. Peanut butter fat 7. Vitamins from all
4. Jelly sugar 8. Minerals from all
For the eight food/nutrient categories listed above, have students identify the following using the table
provided on Worksheet 7-1:
1. where digestion starts
2. the primary site of digestion and the end product of digestion for that nutrient
3. primary site of absorption

Activity 7-5: Online Digestive Sites—Web Assignment

Ask the students to view the 3-dimensional online pictures of the gastrointestinal system and organs at
http://www.innerbody.com and the slide show at http://www.mayoclinic.com/health/digestive-
system/DG00021.

Activity 7-6: Amylase Enzymatic Digestion Demonstration 4

Stir ¼ teaspoon of chemical-grade amylase into a jar of baby cereal. Let the mixture sit for four hours and
then compare it to a jar not exposed to amylase. Test the experiment before the demonstration because
amylase activity is variable.
Alternatively, the instructor or a student volunteer may take a spoonful of baby cereal, mix it with saliva
in his/her mouth, and return the contents to the jar. Sometimes simply stirring the contents of the jar
using a spoon you have eaten with introduces enough salivary amylase to liquefy them. Test the
experiment to find the necessary waiting period. Compare it to a jar not exposed to salivary amylase.

Activity 7-7: Enzyme Supplement Claims—Discussion

Ask students to visit drug stores or health-food stores and copy label information and/or promotional
information for products claiming to aid digestion. Use the information to guide a class discussion.
Supplements frequently available include Bromelain (see Activity 7-8 below; spelling in health food
stores differs slightly from that used by food scientists), which is for “stimulating metabolism and ridding
the body of excess fluids and excess weight.” Papain is also frequently marketed. The instructor may
wish to provide a bottle of meat tenderizer to enhance discussion of enzyme applications and
effectiveness.

Activity 7-8: Bromelin Enzymatic Digestion Demonstration

Prepare two flavored gelatin samples, one with added fresh pineapple and one with canned pineapple.
Allow the class to observe gels after they have cooled.
Feedback: Fresh pineapple, which contains the enzyme bromelin, will prevent gelation because bromelin
hydrolyzes gelatin protein. The enzyme has been heat-inactivated during the canning process. You may

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also ask students to rub their hands briefly with fresh pineapple. After a short time, students will notice
hand roughness resulting from bromelin action on skin proteins.

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accessible website, in whole or in part.
 Assignment Worksheet 7-1: Where is it Digested and Absorbed?
Instructions: Phil had a peanut butter and jelly sandwich with a glass of milk for lunch. Below is a list of
the major classes of nutrients in Phil’s lunch.

1. Bread starch (completed as an example) 5. Skim milk protein

2. Bread fiber 6. Skim milk water
3. Peanut butter fat 7. Vitamins from all
4. Jelly sugar 8. Minerals from all

Complete the table below using all eight of the items listed above. Under “Primary Site of Digestion,”
include the end product(s) of digestion of that item. Bread starch has been filled in as an example.

Digestion Starts Primary Site of Digestion Primary Site of Absorption

Mouth Bread starch

Stomach

Small Bread starch with end product of Bread starch (absorbed as

Intestines monosaccharides monosaccharides)

Large
Intestines

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 Assignment Worksheet 7-2: Know Your Digestion and Absorption

Directions: Using the book as a guide, fill in the following chart.

Digestion: Describe the digestion of
macronutrients in each section of the digestive
system (i.e., how the macronutrient is changed
during digestion) and other pertinent elements of
digestion.
Mouth
Enzymes: List the source and the Absorption: List which nutrients
function of enzymes involved in are absorbed in each part of the
digestion in the corresponding digestive system, and what form
section of the digestive system. they’re absorbed in.

Esophagus

Stomach

Liver

Gallbladder

Bile Duct

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 Digestion: Describe the digestion of
macronutrients in each section of the digestive
system (i.e., how the macronutrient is changed
during digestion) and other pertinent elements of
digestion.
Pancreas
Enzymes: List the source and the Absorption: List which nutrients
function of enzymes involved in are absorbed in each part of the
digestion in the corresponding digestive system, and what form
section of the digestive system. they’re absorbed in.

Pancreatic Duct

Small Intestine

Large Intestine

Rectum

Directions: Select two of the common digestive disorders discussed in Unit 7 and describe the recommended dietary modifications for each
below.

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 83

Assignment Worksheet 7-3: Celiac Disease (Internet Exercise)

Instructions: Visit the Celiac Disease Foundation (https://celiac.org/) website. Read the information you
find there and answer the following questions.

Questions:
1. What is the estimated prevalence of celiac disease?

2. What is the dietary trigger for celiac disease and what are its sources?

3. What type of response occurs when someone with celiac disease is exposed to this trigger?

4. What damage is done to the small intestine as a consequence of the body’s response to the exposure
to this trigger?

5. Explain why this damage often leads to malnutrition.

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