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• Ways of monitoring:

  •Keep a food diary to find out triggers 

   
• Gallstones 

  Biological Causes:

  •Imbalance of cholesterol and/or bilirubin –crystals form in bile ducts

  •More likely if: female, over 40, obese, family history, suffer from liver disease, excess alcohol

   

   

   

   

   

  Impact (symptoms) on their life/ physical/ mental health:

  •abdominal pain

  •jaundice

  •fever

  •Nausea

  •inflammation

  •sweating

  •rapid heartbeat

   

   

   

   

   

  •itchy skin

  •a loss of 
• Possible causes (risk factors): (Gallstones)

  • obesity

  • cirrhosis

  • age (some reference to being older/over 40)

  • female

  • family history

  • IBS

  • Crohn's disease

  • other relevant examples

  Possible causes (physiological):

  • imbalance of chemicals inside gall bladder

  • e.g. high levels of cholesterol

  • e.g. high levels of breakdown products such as bilirubin

  • small crystals develop (in fluid / bile)

  • crystals grow bigger
• (Gallstones ) Treatment/ Lifestyle Change/ Gadget (description)

  Strength 

  Weakness

  •Reducing fat intake – to reduce gall bladder activity 

  
  

  
  

  
  

  •Reatively easy to do (e.g. eat less fats/ consume healthier foods)

  •Considered largely ineffective 

  •Medication to dissolve stones if not Calcium ones 

  
  

  •- no additional interventions (surgery) so no recovery time etc.

  • takes a long time
• Treatment/ Lifestyle Change/ Gadget (description)

  Strength 

  Weakness

  •Laparoscopic cholecystectomy – 3 small incisions (1 in navel & 2 small other in abdomen 

   

  •general anesthetic but recovery time quite short – gall bladder also removed so no recurrence

  • may not be possible if patient is very overweight.

  Single incision keyhole surgery –  

  •only 1 scar

  •relatively new so uncertainties about its success.

  •Open surgery – used where keyhole surgery is impossible – 

   

   

  •larger sca
• Coeliac

  Condition where gluten in wheat causes an auto-immune response, resulting in the body's immune system attacking and destroying the villi of the small intestine
• Biological Causes of Coeliac

  1. Gluten in wheat causes auto-immune response

  2. Auto-immune response to wheat/gluten (found in pasta, bread, cereals etc)

  3. Villi/microvilli in lining of small intestine are damaged

  4. Absorption of nutrients is affected
• Impact (symptoms) of osteoporosis on their life/physical/mental health


  • Tired - unable to sleep properly due to pain
  • Poor mobility due to pain caused by moving
  • May develop stooped posture which causes discomfort
  • Frightened to go out for fear of falling and breaking a bone
  • Reducing tripping hazards
  • Unable (unwilling to continue with strenuous exercise/games etc. for fear)
  • May cause social isolation due to worry about falls
• Enzymes


  • Embedded in membrane along with microvilli - products of digestion alongside these for quicker absorption
• Assimilation


  When nutrients are taken into the cells to be either used or stored for later
• Molecules/products of digestion pass across plasma membrane into blood or lymph


  1. Diffusion (high to low concentration)

  2. Facilitated diffusion (high to low concentration, using carrier molecules to allow substances to diffuse through the membrane)

  3. Active transport (movement of molecules against concentration gradient)

  4. Osmosis (net movement of water through a partially permeable membrane)
• Nutrients assimilated


  • glucose
  • Lipids
  • Amino acids
• Glucose


  Used for respiration and to make ATP, extra stored in liver/muscle as glycogen or stored as fat
• Assimilation


  When nutrients are taken into the cells to be either used or stored for later
• Lipids


  Used for respiration, cell membranes and adipose tissue
• Nutrients assimilated


  • glucose
  • Lipids
  • Amino acids
• glucose


  Used for respiration and to make ATP, extra stored in liver/muscle as glycogen or stored as fat
• Lipids


  Used for respiration, cell membranes and adipose tissue
• Amino acids


  Synthesise proteins, respired to make ATP
• Egestion


  Excess water is absorbed back into the body in the large intestine. What is left then is undigested food. This is stored in the rectum, the lower part of the large intestine, until we are ready to go to the toilet. It then comes out of the rectum through the anus as faeces
• Amino acids


  Synthesise proteins, respired to make ATP
• Egestion


  Excess water is absorbed back into the body in the large intestine. What is left then is undigested food. This is stored in the rectum, the lower part of the large intestine, until we are ready to go to the toilet. It then comes out of the rectum through the anus as faeces
• Explain how absorption of nutrients occurs in the small

  intestine • Villi and microvilli increase surface area of small

  intestine wall.

  • Villi contain blood vessels and lacteal/lymph.

  • Products of fat digestion enter lacteal.

  • Everything else enters blood.

  • Nutrients enter by diffusion and pinocytosis.
• Explain the cause of coeliac disease • Gluten in wheat causes auto-immune response and results in body's immune system attacking and

  destroying villi of small intestine.
• What is absorption?

  Digested food molecules are absorbed in the small intestine . This means that they pass through the wall of the small intestine and into our bloodstream. Once there, the digested food molecules are carried around the body to where they are needed.

  https://www.bbc.co.uk/bitesize/guides/z9pv34j/revision/1 Follow this link to revise and test yourself 

   

  How does this happen?

   

  ◼Enzymes in the gut convert large molecules to small molecules.

  ◼The digested food molecules are transported across the lining of the gut into the blood.
• Where does absorption occur?

  ◼Absorption occurs mostly in the Ileum which is in the small intestine.

  ◼The Ileum is very long and is about 6 m in an adult.

  ◼The Ileum has a very large surface area which is necessary for absorption. 

  ◼The lining of the Ileum can be folded into tiny structures called Villi. 
• How is the villus adapted for its job?

  ◼They have microvilli which increase surface area 20 times. 

  ◼It has an epithelium which is one cell thick so there is a short distance for absorption. 

  ◼It has a goblet cell which produces mucus that protects the gut lining against digestion by the body’s own enzymes. 

  ◼It contains capillaries which transports glucose and amino acids. 

  ◼It has a lacteal which transports fatty acids and glycerol. 

  ◼It has a circular muscle layer  which is responsible for peristalsis.
• Absorption


  The movement of digested food molecules through the wall of the intestine into the blood or lymph
• Small intestine


  • Region where digested food is absorbed
  • Most absorption happens in the ileum, the longest part of the small intestine and is between 2-4 metres long
  • Has a large internal surface area for absorption to happen quickly and efficiently
• Villi


  Tiny, finger-shaped structures that increase the surface area
• Villi


  • Wall just one cell thick - ensures that there is only a short distance for absorption to happen by diffusion and active transport
  • Network of blood capillaries - transports glucose and amino acids away from the small intestine in the blood
  • Internal structure called a lacteal - transports fatty acids and glycerol away from the small intestine in the lymph
• Absorption of nutrients


  1. Sugar, amino acids and water soluble vitamins (e.g. B & C) diffuse into the blood

  2. Fatty acids and glycderol recombine once they pass into the lacteal and, along with fat soluble vitamins (A, D, K etc.) are carried by the lymphatic system to the liver
• Hepatic portal vein


  Transports absorbed food from the small intestine to the liver
• Liver


  • Stores and controls the release of nutrients
  • Stores excess glucose as glycogen as well as fats, and fat soluble vitamins and minerals (e.g. iron)
  • Converts amino acids to proteins
  • Breaks down toxins, such as alcohol
• Assimilation


  The movement of digested food molecules into the cells of the body where they are used
• Assimilation


  1. Glucose is used in respiration to provide energy

  2. Amino acids are used to build new proteins
• Deamination


  The removal of the nitrogen-containing part of amino acids, to form urea, followed by the release of energy from the remainder of the amino acid
• Red Blood Cells


  The most common blood cells, they travel suspended in the blood plasma
• Red Blood Cells


  • Biconcave shape (flat disc with a dimple on each side)
  • Look like a Trebor mint or a doughnut with the hole in the middle filled in
• Role of Red Blood Cells

  Carry oxygen in the blood, take up oxygen from the lungs and deliver it to cells in the body's tissues