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Unit 8: Physiology Of The Human Body Systems Assignment C
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For this assignment I received a distinction, this assignment covers all the P5, P6,P7,M3,M4,D3 criteria.
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Unit 8: Physiology of Human Body SystemsC: Explore the physiology of the digestive system and the use of corrective treatments for
dietary-relateds diseases.
P5:
For humans to survive they need to take nutrients from food. They achieve this by, digesting
the food both, mechanically- where food is broken physically into smaller parts- and
chemically-where food is broken into basic or microscopic units by enzymes and acids. But
how does digestion happen? Well, let’s answer that by taking a journey in the digestive
system.
Our mouth:
Most people assume that digestion starts in the mouth,
but it really starts before we eat our first food. The first
thing that occurs is that we smell the meal, which
prompts the salivary glands in our mouth to generate
saliva, such as the parotid gland. That's why when we
see food we like, our mouths wet. As we begin to chew
our meal, however, the quantity of saliva generated
rises. As saliva moistens the meal, the teeth and tongue
start breaking it up into tiny bits. Salivary amylase
enzymes aid in the breakdown of starch. The meal is
transformed into a little spherical glob known as a bolus after chewing. Our tongue
transfers food into our throat and oesophagus as we swallow.
Pharynx (throat) and oesophagus:
The pharynx is a digestive system segment that accepts food from the tongue
(mouth). Food is transported from the neck to the oesophagus, which ultimately
delivers it to the stomach. The trachea is located near the oesophagus. The
epiglottis is an organ that folds over our airway to save us from choking if food gets
inside it. Peristalsis, a sequence of smooth muscle contractions in the oesophagus,
pushes food down the oesophagus.
Our stomach:
Our stomach is a sac-like structure with strong muscular walls
that holds food until it is combined with enzymes. The
oesophagus transports food to the stomach. Enzymes are
secreted by the stomach to help digestion.
Small intestine:
This organ is made up of the jejunum, ileum,
and duodenum. When spread out, this organ
is about 21 feet long. The duodenum is the
first portion of the organ and is in charge of
,the ongoing breakdown process. The chime combines with bile from the liver,
intestinal juice, and pancreatic enzymes here.
The duodenum is the first branch of our small intestine, the ileum is the last and
longest branch, and the jejunum is in the centre of all these divisions.
Large intestine:
The large intestine is shorter than the small intestine,
measuring 1.5m in length, but thicker in diameter. Minerals
and water are absorbed into our bloodstream through the
large intestine. It consumes any by-products of bacterial
activity. The large intestine is sectioned off. The transverse
colon: it runs across the abdomen.
The ascending colon travels up the right side of the abdomen
and includes the cecum and appendix. The descending
colon: travels down the left abdomen and contains a large
population of gut bacteria. It is used to store faeces.
The sigmoid colon is a short, curving section of the colon with a muscular wall that
helps push faeces into the rectum.
Liver:
The liver is the largest solid meaty organ in the human body, as well as the largest
gland. It regulates most chemical levels in the blood and secretes bile.
Gall bladder:
is a small bag-like organ that sits just beneath the liver. The gallbladder stores bile
produced by the liver.
Appendix :
The appendix is a 4-inch-long thin tube that sits in the lower right part of the
abdomen, attached to the large intestine. Its purpose is still unknown.
Rectum:
The rectum is an 8-inch-long straight chamber that connects the colon to the anus.
Its purpose is to temporarily store faeces until they are disposed of.
Anus:
The anus is the last component of our digestive system and gastrointestinal tract. Its
upper anus lining may detect rectal components. It tells you if the contents are gas,
liquid, or solid. Here is where the stool is expelled outdoors.
P6:
As I previously said, food is essential for survival, but not just any food; we must maintain a
balanced diet in order to maintain a healthy body. There is no one diet that has all of the
nutrients that the body need to keep healthy and function properly. We need a specific
, number of nutrients and calories as humans. A well-balanced diet may provide all of the
nutrients required.
How to achieve a balanced diet …
Most of the time a balanced diet will contain these nutrients:
Vitamins
Vitamins are one of the most important elements that the body need for critical functions.
Most vitamins, unlike certain nutrients, cannot be created by human bodies. As a result, they
must be included in the diet. Vitamins are classified as either fat-soluble or water-soluble.
But first, let's look at the fat-soluble vitamins. First, there is Vitamin A.
Humans can get vitamin A from two sources: animal-derived meals and plant-derived foods.
Vitamin A is essential for the normal construction and function of our skin and mucous
membranes, such as those found in the lungs, eyes, and digestive system. As a result, it is
necessary for vision, growth and cellular differentiation, embryonic development, and
immune system function. Liver, dairy products, salmon, carrots, broccoli, and fortified cereals
are the best sources of vitamin A.
D vitamin
Vitamin D is a prohormone rather than a vitamin because it works as a precursor to one of
the hormones involved in calcium homeostasis. There are two methods to get vitamin D:
sunshine (which results in vitamin D production in the skin) and fortified foods and pills.
Vitamin D may be divided into two types: vitamin D and vitamin D3. Since vitamin D is widely
diffused in plants and fungi. Vitamin D, on the other hand, is created as a result of UV
irradiation in the skin of humans or animals in general.
E vitamin
This vitamin functions as an antioxidant and is required to protect cells from oxidative
damage caused by free radicals. Nuts, vegetable oils, and seeds are the best sources of
vitamin E.
Vitamin K is required for the production of numerous proteins that are required for good
blood clotting and bone formation. Vitamin K is present in vegetables, dairy products, and
meat. Bacteria in our big intestine produce it.
Water soluble vitamins
Vitamin B:
There are several types of vitamin B including thiamine, niacin and riboflavin. All of vitamin B
types help in avoiding infections, and they impact our energy levels, cell metabolism and
brain function directly. Foods that are rich in several types of vitamin B are eggs, nuts, pork,
whole grain, milk and mushrooms.
Vitamin C:
Vitamin C protects cells from oxidative damage produced by free radicals. Vitamin C aids in
the creation of collagen, which is necessary for the proper structure and function of
connective tissue such as cartilage, bones, and skin. Vitamin C is abundant in fresh fruits
such as berries and oranges. Green vegetables, tomatoes, and peppers are also high in
vitamin C.
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