Name : SANTOS, MARIA ISABELLE DC.

Date : 12/14/24
Course/Year/Sec: BSN 1 Y1-A3 Teacher: DR. DINA BARILEA

DIGESTIVE SYSTEM

GIO: I. To be able to study the gross, histological and functional characteristics of the
gastrointestinal tract.

SIO :
1. Enumerate the parts of the alimentary canal and give the functions of
each organ.
● Mouth - Ingestion, chewing, and mixing food with saliva.
● Pharynx - Passageway for food and air; aids in swallowing.
● Esophagus - Transports food to the stomach via peristalsis.
● Stomach - Churns food; secretes acid and enzymes for digestion.
● Small Intestine - Absorption of nutrients and further digestion.
● Large Intestine - Absorbs water; forms and expels feces.
● Rectum - Stores feces before elimination.
● Anal Canal - Controls defecation.

2. Enumerate the accessory organs of digestion and give the role of

each organ in digestion.
● Teeth To facilitate digestion, chew food.
● Tongue Assists with swallowing, forms boluses, and mixes food.
● Salivary Glands Produce saliva to moisten food and begin carbohydrate
digestion.
● Liver Produces bile for fat digestion.
● Gallbladder Stores and concentrates bile.
● Pancreas Produces digestive enzymes and bicarbonate to neutralize
stomach acid.

3. Enumerate the four layers of the wall of the alimentary tract.

● Mucosa - inner lining that secretes and absorbs.
● Submucosa - a connective tissue that contains glands, blood arteries, and
nerves.
● Muscularis - layer of smooth muscle used for segmentation and peristalsis.

● Serosa - the outermost layer of protection (also known as adventitia in some

areas).
GIO: II. To be able to study the Oral cavity

SIO:
1. Enumerate the two compartments of the oral cavity.
a. Vestibule - space between lips, cheek, and teeth
b. Oral Cavity Proper - the region that extends to the oropharynx and is
bounded by teeth and gums.

2. Draw and label the parts of the oral cavity.

GIO: III. To be able to study the pharynx and esophagus SIO:
1. Enumerate the events that take place during swallowing.

a. Voluntary Phase - When food is chewed, it forms a bolus, which is then

pushed to the back of the mouth by the tongue.
b. Pharyngeal Phase - The bolus is directed into the esophagus, the
epiglottis covers the larynx to prevent choking, and the soft palate rises to
obstruct the nasal channel.
c. Esophageal Phase - Through peristalsis, the bolus travels down the
throat and into the stomach.

2. Enumerate the three parts of the pharynx and describe important

features.

a. Nasopharynx - The pharyngeal tonsils (adenoids) and the

Eustachian tube apertures are situated behind the nasal cavity.
b. Oropharynx - The palatine and lingual tonsils are located
behind the mouth cavity, which serves as a food and air
channel.
c. Laryngopharynx - Food is directed into the esophagus via this
structure, which is situated behind the larynx and connects to
the trachea.
3. Enumerate the three anatomic and physiologic
constrictions of the esophagus.

a. At the pharyngo-esophageal junction - known as

the Upper Esophageal Sphincter
b. When left main bronchus crosses esophagus
c. When it enters the diaphragm - known as the Lower
Esophageal Sphincter
GIO: IV. To study the parts and function of the stomach SIO:
1. Draw and label the parts of the stomach.

2. Enumerate the cells found in the gastric mucosa and their secretions.

○ Parietal cell – secretes HCl and intrinsic factor

○ Chief cell – secretes pepsin
 ○ Mucus neck cell – secretes mucus
○ G cell (Endocrine cells) – secretes gastrin

GIO: V. To study the small and large intestine

SIO:

1. Enumerate the subdivisions of the small intestines.

● Duodenum - chemical digestion occurs

● Jejunum - for nutrient absorption
● Ileum - absorbs bile salts, vitamin B12, and other nutrients

2. Enumerate the major functions of the small intestines.

● Digestion - uses enzymes to finish the food's breakdown.

● Absorption - absorbs nutrients into the bloodstream, including
proteins, lipids, carbs, vitamins, and minerals.
● Secretion - releases hormones and digestive enzymes to aid in
digestion.
● Immune Defense - contains Peyer's patches, or lymphoid tissue,
which provides defense against infections.

3. Identify the parts of duodenum where the duodenal papilla is found.

- The second section of the duodenum, referred to as the
descending section, contains the duodenal papilla. The
duodenum receives the discharge of bile and pancreatic
enzymes from the common bile and pancreatic ducts.
4. Define the ligament of Treitz and give its anatomic significance?
- The ligament of Treitz is a muscular and fibrous band that joins
the diaphragm to the duodenojejunal junction, which is where
the duodenum and jejunum meet. It denotes the junction of the
duodenum and jejunum. Clinically, it aids in distinguishing
between bleeding from the lower gastrointestinal tract (from the
jejunum or below) and upper gastrointestinal hemorrhage (from
the duodenum or above). Additionally, it aids in maintaining the
small intestine's location within the abdominal cavity.

5. Enumerate the subdivisions of the large intestine.

● Cecum - large intestine is connected to the small intestine

● Colon - has ascending, descending, transverse, and sigmoid
colon
● Rectum - stores feces
● Anus - opening for the exit of feces

6. Differentiate the small and large intestines

- The small intestine, which has specialized features like villi and
microvilli that enhance surface area, is primarily in charge of
digestion and nutritional absorption. The large intestine's primary
functions include absorbing water and electrolytes, harboring good
bacteria, and compacting waste into feces so that it can be
expelled.

7. Define what acute appendicitis is.

- Acute appendicitis is characterized by abrupt inflammation of the
appendix, which results in fever, nausea, and vomiting in addition to
acute abdominal pain, frequently in the lower right abdomen. It can
result in peritonitis, a potentially fatal infection, and an appendix
rupture if left untreated.
GIO.VI. To study the parts and functions of the accessory organs of digestion SIO:
1. Enumerate the 3 salivary glands and differentiate in terms of the
types of secretion and locations and the names of ducts.

Gland Secretion Duct Location

Parotid Serous (watery) Stensen’s duct Near the ear

Submandibular Mixed (serous + mucus) Wharton’s duct Under the jaw

Sublingual Mucous Multiple small ducts Under the tongue

2. Give the role of saliva in digestion?

- Saliva is essential for digestion because it softens and moistens food, which
facilitates chewing and swallowing. Salivary amylase, an enzyme found in it,
starts the process of breaking down starch into simpler sugars. Saliva also
improves taste by dissolving food particles. It also aids in mouth cleansing,
acid neutralization, and tooth decay prevention. Enzymes like lysozyme and
immunoglobulin A are among its antibacterial qualities, which aid in infection
prevention and oral health maintenance. Additionally, saliva keeps the mouth
wet, which promotes fluid speaking.

3. Draw and label the parts of the pancreas (exocrine and endocrine).
4. Draw and label the parts of the liver and gallbladder.

5. Define the role of the gallbladder in digestion.

- Through the storage and concentration of bile, a digestive fluid produced
by the liver, the gallbladder plays a critical function in digestion. The
gallbladder releases bile into the small intestine through the bile ducts
during digestion, particularly after eating fatty foods. Bile facilitates the
emulsification of fats by dissolving them into smaller droplets, which
facilitates the effective absorption and further digestion of lipids by
digestive enzymes such as lipase.
GIO. VII. To study the various digestive enzymes in terms of source organs and role in the
digestive process.

SIO:
1. Identify the enzyme found in the saliva for initial
carbohydrate digestion in the mouth.
- Salivary amylase, also referred to as ptyalin, is the
salivary enzyme responsible for the first stage of
carbohydrate digestion. In the mouth, it starts the
breakdown of starches into simpler sugars like maltose.

2. Identify the enzymes found in the pancreatic juice and give the substrate
or type of nutrients being acted upon by these enzymes.

a. Amylase:

● Substrate: Starches (carbohydrates).

● Action: Converts starches into simpler sugars like maltose.

b. Lipase:

● Substrate: Lipids (fats).

● Action: Breaks triglycerides into glycerol and fatty acids.

c. Proteases (e.g., trypsin, chymotrypsin, carboxypeptidase):

● Substrate: Proteins.
● Action: Decomposes proteins into peptides and amino acids.

d. Nucleases:

● Substrate: DNA and RNA (nucleic acids).

● Action: Cleaves nucleic acids into nucleotides.