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    Maryna Kryvenko
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    7 views16 pages

    Digestive System

    Uploaded by

    Maryna Kryvenko

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
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    1 ANATOMY AND FUNCTIONS, UNITS ‘consistency [Kan'sis@ynsil | nomex rennin _ a Tape ene DIGESTIVE SYSTEM = a aye a 31, ANATOMY AND FUNCTIONS — ee INTERNAL HUMAN = DicesTive system — | : copy (em Tooke oe [a ome aay a onic 1) era the ellowing words ingestion | mdgestfta)n) | mpuiton ii, consumpion [fan sam(foR [eee propubion apo oy ind sand ae woes [Tanto [seroma 2) Some facts about digestive sytem. 1. Our stomach does not ply the biggest roe in our digestion, the sal intestine does the most work 2 The average person produces 1-2 ters of saliva pe day 5. The muscles of our esophagus work ike aglant wave |. Muscles aid inthe food movement through the digestive sytem al lowing our body to perform the function sreardless of gravity, even while ina headstand. 5. Aerobic exercises are the best to keep our digestive sytem healthy. 6. The stomach must protect self from itself! 1 uses the hydrchl acid to digest the food and produces special mucous to protec ill from the acid action, 7. Food takes approximately 7 seconds to move down the esophagus | Our intestine and brain have special connection and our emotions and fecling ike anger or sadness influence the way we digest food. 9, The human intestine ls home toa complex ecosystem of approximately 200-500 bacteria. 10:The digestive sytem is prone to cancor than any oler system in ue body. 3) Components ofthe digestive system. Teeth descending colon oraleavty sigmoid colon mandible liver salivary glands bile pharynx stomach» dodensmn jena ‘cecum ascendingcolon ileum transversecolon pancreas | gallbladder “saliva tongue hard and soft palate ans "gastric juice | ‘Alimentary Canal | Accessory Organs | Digestive Julees 4) Read the tet DIGESTIVE SYSTEM ‘The main function of the digestive sytem isto urn food we eat into nu sents, which give our body energy, growth and cell replay. Is com- posed of essential parts: the alimentary canal andthe accessory organs. All "he organs of digestive system ae involved int the following sven proests: 1. Ingestion isthe process of food consumption 2 Propulsion i the proces of food movement across the system. 3 Secretion of digestive enzymes, 44 Mechanical digestion isthe process of food grinding into the small pieces 5. Chemical dgestion isthe process of food breaking down into mele sales. 6. Absorption of minerals and nutrients. 2. Defecation i the process of wastes elimination. The alimentary canal is composed of mouth throat, esophagus, stomach, small and large intestines. Our mouth isthe beginning ofthe digestive tact; digestion starts here as soon as we consume a meal. Chewing process reduces the size of food particles, which are then moistened with saliva to initiate the tneakovn ofthe food, Following this, the food moves from the throat (phar- ymx) tothe esophagus. The esophagus i muscular tabe expanding fom the [pharynx tothe stomach, By means of peristalsis, the esophagus brings food to te stomach, The stomach is a sc-like organ with two sphincters, cardiac and pyloric, The stomach secretes acid and enzymes that contribate to the proces of breaking down the food. When food leaves the stomach, is the 3.7 ANATORY AND FUNCTIONS “consistency of liguidor pase, which is called chyme. Small intestine is com posed of theee parts duodenum, jejunum ad eum, It continues the process Of breaking down the food by means of enzymes, released by the pancreas and bile from the iver. Bile participates inthe digestion of fats and eliminates waste substances from the blood. The duodenum is minly responsible for food processing, while the jejunum and ileum are mainly responsible for the absoepton of nutrients and minerals into the bloodstream, “Three organs play an essential ole in helping ou stomach and small ites: tine inthe process of food digestion, pancreas, ver and gllladder Pancreas produces a numberof enzymes, among them trypsinogen, chymotrypsno ‘en, carboxypeptidase, several eastases, pancreatic lipase, phospholipase, Pancreatic amylase et, which break down proteins, fats, and carbohydrates, ‘The liver has numerous functions, but the two main functions are to pro duce and secrete ble and clean the blood that comes from the small intestine ‘enriched with the just absorbed nutrients, The gallbladder isa pear shaped ‘organ that is loated just under the liver and stores bile. The clon (large in testing) isa long muscular tube that i divided into the cecum, the ascending colon, the transverse colon, the descending colon, and the sigmoid colon. The {ees composed of fod particle and bacteria accumulate inthe sigmoid co Jon. The bacteria located in our gut perform several functions, among thent ‘synthesizing various vitamins, processing waste substances, and protecting against ad bacteria. The ectum connects the colon to the anus, which ithe list destination ofthe digestive tract. ts composed ofthe pelvic Hoor ms . sananbn rai 5, imbalanced nutrition e mpuitow t 4 routine we 4. nprcropurn onyx 5. vitamin deficiency & mesGanancopane xapsyoant 6. promote recovery £_nocriine suxopnerann 7. mea intake Repeal 8. inflammatory condition 1, xaproni anne 3 Some facts about gastrts. |, Gasteits increases the risk of other gastrointestinal diseases, such as lees andl eancer. 2. The main two types of gastritis ae erosive and nonersive 5. People with gastritis complain of sharp, stabbing, burning or starving im in the upper-ceter or upper-left part oftheir abdomen 1. Smokers and individual who take NSAIDs ae at rik of gastritis. 5 People suffering from gastits should follow special det. 6. ‘There ate diferent causes and ypes of gastritis ‘Chronic stres gradually influences the health of ou digestive system. 5. Dietary changes may relieve the symptoms but do not cue the disease. 4) Read the text. GasTRiTis Gastritis i an acute or chronic inflammation of the stomach protective lining Whereas, the disease is multifaceted and the most common causes in de bacterial infection (H. pylon), smoking, excessive sleohol and cafeine Itake, chronic stress, routine use of NASIDs, steroids, ron and potassium supplements, autoimmune disorder, vitamin 8 12 deficiency, regula and imbalanced nutrition, bile rfl and food allie. ‘Numerous causes contribute to development of diferent types ofthe di ‘esse. The casification of gastritis types focuses on time, it an be acute and

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