Purpose
and Components of the Digestive Tract
The purpose of the digestive system and
its components is to break down and process nutrients and energy so the body
can use them to function. The digestive tract consists of the esophagus,
stomach, small intestine, large intestine, rectum and anus along with the
liver, gallbladder and pancreas which make up the gastrointestinal tract. All
of these organs coordinate with bodily processes to digest and allow the
nutrients and energy from the food we eat pass through the body which sometimes
takes a day or two to receive them. The purpose of the digestive system is to
break down complex food particles into smaller products which make it easier to
digest and absorb. The process of digestion and its purpose is to break down
food into finer particles which can be used as energy and nutrients for the
benefit of the entire body to function properly.
The
Mechanical Aspect of Digestion

The
Chemical Aspect of Digestion
Digestion begins in the mouth where saliva
breaks down starch and some fat. It enters the stomach where proteins such as
in the food source, salmon, happens by releasing chemicals called gastric
juice, a mixture of water, enzymes and hydrochloric acid which is strong enough
to initiate digestion of this protein. It has a high enough ph balance to do
this job in digestion and in the stomach this is its main function. There are
specialized cells that act as a barrier or mucous lining in the stomach which
protect the digestive tract lining so it does not become digested through this
process and protects the cells from exposure to these strong juices by a mucous
membrane lining. When food enters the small intestine hormones send signals to
the gallbladder to contract and squirt the right amount of bile, which acts as
an emulsifier into the intestine (Sizer & Whitney, 2017). Other hormones signal the pancreas to release
pancreatic juice which contains the alkaline compound bicarbonate in precise
amounts to neutralize the stomach acids.
Side Note
Eating too fast or too much can cause
digestion difficulties as it can cause heartburn and other complications. The
best thing I can do to avoid complications due to digestion is to eat in an
unstressed and relaxed pace and to watch what I eat. When introducing new items
to my digestive tract I should use precaution, perhaps small amounts at first
to send through the system as a sort of trial. Overeating or drinking causes
heartburn which results in gastric juices backing up into the esophagus where
it burns a less protected surface. More importantly, it is crucial for me to
chew food carefully, choking on food when eating too fast or talking or
laughing when eating has caused this to happen especially in the morning when I
am gulfing down hard boiled eggs. It is a good idea to slow down as well as
keep up with dental checkups to make sure my teeth are in good shape to allow
for functional chewing and tearing of food into smaller more manageable pieces.
Constipation can be a problem and it is important to remember to drink enough
fluids, eat enough fiber and maintain a regular scheduled bathroom visit as if
we are in a rush or try to hold off going when it is time it can cause the
colon to extract water from the feces the longer we wait (Sizer & Whitney,
2017). Constipation can lead to hemorrhoids which are painful and annoying.
Relying on laxatives can cause dependency so it is best to have a good diet,
drink enough water and get the physical exercise to allow for the colon to stay
in shape as well as being a benefit to diet and physical wellness (Sizer &
Whitney, 2017). Our bodies are amazing machines that
function well if kept in good order by having healthy eating habits and
lifestyle. It is flawlessly designed to digest and absorb food. Through
observance of what we eat, how we eat, why we eat and where we eat, the
digestive tract can stay fit and healthy and keep us going for a long while and
reducing the chances of causing it harm.
Schulze, K. S. (2015). The imaging and
modelling of the physical processes involved in digestion and absorption. Acta
Physiologica, 213(2), 394-405. doi:10.1111/apha.12407
Sizer, F. & Whitney, E. (2017). Nutrition: Concepts and controversies (14th ed.). Mason, OH: Cengage Learning.
ISBN-13: 978-1-30563937-9, ISBN-10:
1-305-63937-5
https://www.healthline.com/medical-team
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