Textbook: Nutrition for Health and Health Care
Authors: Linda Debruyne, Kathryn Pinna
Edition: Seventh
Focus: Digestion and Absorption (Chapter 2)
Understand the path of food during digestion, including muscular actions.
Learn about digestive secretions: their actions and origins.
Examine the anatomical details of the GI tract; identify features of intestinal cells aiding nutrient absorption.
Explain nutrient delivery from the GI tract to body cells via the vascular system, including types of lipoproteins.
Investigate the influence of hormones, nerves, and bacteria on GI tract health.
Understand causes and effects of foodborne illnesses and methods for ensuring food safety.
The digestive tract selectively absorbs materials of nutritive value while excreting non-nutritive materials.
Gastrointestinal Tract: A flexible muscular tube from mouth to anus where nutrients enter the body.
Mouth: Chews and mixes food with saliva.
Pharynx: Directs food to the esophagus.
Epiglottis: Protects airways during swallowing.
Esophagus: Passes food to the stomach.
Stomach: Churns food, adding acids and enzymes.
Small Intestine: Secretes enzymes, a primary site for nutrient absorption.
Large Intestine: Absorbs water and minerals; excretes waste.
Rectum and Anus: Store and eliminate waste, respectively.
Mouth: Saliva begins breakdown of food; enzymes have minimal effect on fats or proteins.
Stomach: Gastric juices (water, enzymes, hydrochloric acid) facilitate protein breakdown; mucus protects stomach lining.
Small Intestine: Pancreas and liver significantly contribute digestive juices. Bile emulsifies fats; enzymes break down carbohydrates, proteins, and fats.
Large Intestine: Final absorption; intestinal bacteria aid in fiber degradation and water recycling.
Main site of nutrient absorption, facilitated by villi and microvilli which increase surface area.
Specific GI tract cells are adapted to absorb different nutrients efficiently.
Water-soluble nutrients enter the bloodstream directly, while fat-soluble nutrients require packaging as chylomicrons, eventually entering the lymphatic system before blood circulation.
Importance of inter-nutrient synergy (e.g., Vitamin C enhances iron absorption).
Arterial blood to the digestive system and then veins carry it away.
Hepatic portal vein directs nutrients to the liver, acting as a major metabolic hub.
Transports fat-soluble nutrients, muscles aid in fluid movement, eventually entering the bloodstream at the heart.
Include VLDL (transports triglycerides), LDL (carries cholesterol), and HDL (transports excess cholesterol to the liver).
Health implications: High LDL and low HDL link to increased heart disease risk.
Hormonal and nervous systems maintain digestive homeostasis.
Prebiotics promote beneficial bacterial growth, contributing to gut health.
Primary food safety concern; can cause severe symptoms and risks, especially in vulnerable populations.
Types: Foodborne infection (e.g., norovirus), food intoxication (toxin-induced).
Medical attention sought for severe symptoms (e.g., bloody diarrhea, prolonged vomiting).
Safe handling practices help minimize foodborne pathogens in commercial settings.
Suggested consumer actions and safe storage practices outlined, emphasizing cleanliness and proper cooking temperatures.
Specific recommended storage times for various food types.