HLTH 230 Lecture Notes - Lecture 2: Esophagus, Pylorus, Gastric Mucosa
9 Feb 2018
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Lecture 2: digestion and foodborne illness: explain the process of digestion and absorption including the role of the various organs, sphincters and secretions. Humans eat, drink and breathe through mouth. Materials must flow through gi tract at a pace that allows reactions to occur. Food must be lubricated to allow for transport (too much = too fast, too little = too slow) Only some water can be used to eliminate waste but most is kept to avoid dehydration. E(cid:374)zy(cid:373)es digest the thi(cid:374)gs the (cid:271)ody is (cid:373)ade of protei(cid:374), fat, (cid:272)ar(cid:271)s. Lumen = the inner space within the gi tract. A bolus is formed (the ball of food in mouth when you chew) foods blend with fluids. Fluids start to dissolve food particles to allow for tasting. 4 basic tastes: sweet alcohol hydroxyl groupings (sugar, sour organic acids (vinegar, salty cations such as sodium (salt, bitter no specific chemical structure (caffeine) Flavour = the total sensory impression when food is eaten.
