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Chapter 10

Chapter 10 . Digestion. Functions of Digestive System. Has Three Main functions: digestion, absorption, and elimination. Digestion- is the process in which food is broken down. Absorption- is the process by which nutrients pass through the lining of you digestive system into your blood.

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Chapter 10

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  1. Chapter 10 Digestion

  2. Functions of Digestive System • Has Three Main functions: digestion, absorption, and elimination. • Digestion- is the process in which food is broken down. • Absorption- is the process by which nutrients pass through the lining of you digestive system into your blood. • Elimination- Materials that are not absorbed leave the body as waste.

  3. Structures of The Digestive System • Mouth • Pharynx • Esophagus • Stomach • Small Intestine • Large Intestine

  4. Parts Cont. • Mouth- teeth tear apart, crush, and grind food. Salvia begins to moisten it so food can be easily swallowed. • Pharynx- is the junction between the digestive tract & respiratory system. Where food and liquid are prevented from going into lungs. • Esophagus- muscular tube that connects pharynx to stomach.

  5. Parts Cont. • Stomach- Pouch that expands when you eat, that holds about one gallon. Most mechanical digestion occurs here and chemical digestion begins. • Small Intestine- where most chemical digestion occurs, and absorption of nutrients takes place. • Large Intestine- By the time food reaches here, most absorption has occurred. All unabsorbed material is pushed here.

  6. NeAtFaCtS • Waste materials move slowly through the large intestine for about 12 to 24 hours. • Large intestine is about 5 feet long & 3 inches wide. • Disorders of digestive system can be hard to diagnose.

  7. Digestive Disorders • Healthy eating habits & regular exercise are the key. • Consume plenty of fiber- help food move • Limit fatty foods- fat is digested slowly • Eat moderately • Eat food slowly • Drink water

  8. Food Safety • To avoid food borne illnesses, it is very important to prepare & store food properly. • Quickly refrigerate leftovers and cold food items • Keep refrigerator at 40 or below • Separate raw meat, poultry, and other seafood from other foods. • Foodborne illnesses- result from a food or drink containing a bacteria of some sort.

  9. Assignment • Pg. 246 (1-4) • Pg.251 (1-4) • Pg. 258 (1-4) • Draw & Label Excretory system Pg.255 (Color) • Pg. 243 Draw & Label Digestive System

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