Segments in this Video

The Digestive System (05:23)


In this program, learn the anatomy of the alimentary canal and how it breaks down food to provide nutrients for the rest of the body. The digestive system turns food ingested into basic nutrients the body's cells can absorb: proteins, glucose, electrolytes. Three organs assist the process: the gallbladder, the pancreas, and the liver.

Ingestion Mechanical Processing and Secretion (03:49)

At the sight, smell, or thoughts of food, the body begins to secrete saliva into the mouth and gastric juices begin to prepare for digestion. In the buccal cavity, food is combined with saliva to form a bolus. Peristalsis is wavelike contractions that force the bolus into the stomach.

Digestion (02:03)

The stomach helps convert food into a usable form. Gastric juices that contain pepsin, rennin, and hydrochloric acid turn the food into chyme. The stomach uses peristalsis to control how much chyme is passed to the small intestine to be absorbed into the body.

Absorption (02:23)

The stomach releases small squirts of chyme into the small intestine for absorption. Villi and microvilli move the nutrients and amino acids into capillaries. Lacteals gather the fatty acids and glycerol.

Excretion (01:51)

Leftover chyme passes into the large intestine where lactobacillus, Escherichia coli, acidophilus, and Klebsiella help break it down into solid waste. It travels to the rectum and is excreted via the anus.

Credits: The Digestive System: Anatomy and Physiology (00:15)

Credits: The Digestive System: Anatomy and Physiology

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The Digestive System: Anatomy and Physiology

Part of the Series : Anatomy and Physiology
DVD (Chaptered) Price: $299.00
DVD + 3-Year Streaming Price: $448.50
3-Year Streaming Price: $299.00



This video discusses the different types of nutrients and differentiates between nutrients and electrolytes. It looks at the digestive organs, traces the process of digestions, considers the role of peristalsis in digestion, and looks at the role of blood vessels in digestion.

Length: 17 minutes

Item#: BVL120726

ISBN: 978-1-63521-754-4

Copyright date: ©2013

Closed Captioned

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