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Learning outcomes for this module as of Fall 2019:
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Topic from HAPS Guidelines (in bold font)
Learning Outcomes (indented, regular font)
1. Structure and functions of the digestive system
1. Describe the major functions of the digestive system.
2. Explain the differences between the gastrointestinal (GI) tract (alimentary canal) and the accessory digestive organs.
3. Compare and contrast mechanical digestion and chemical digestion, including where they occur in the digestive system.
4. Define peristalsis.
5. Trace the pathway of ingested substances through the gastrointestinal (GI) tract.
2. General gross and microscopic anatomy of the gastrointestinal (GI) tract
1. List and identify the organs that compose the gastrointestinal (GI) tract.
2. Identify and describe the gross anatomic and microscopic structure and function of each of the gastrointestinal (GI) tract tunics (layers): mucosa, submucosa, muscularis (muscularis externa), and serosa or adventitia.
3. Peritoneum and mesenteries
1. Identify and describe the location, structure, and function of the visceral and parietal peritoneum, serous fluid, and the peritoneal cavity.
2. Define mesentery and explain its function.
3. Compare and contrast the locations of the mesenteries (e.g., mesentery proper, mesocolon, lesser omentum, greater omentum).
4. Explain the difference between an intraperitoneal and a retroperitoneal organ.
5. Identify which digestive system organs are intraperitoneal or retroperitoneal.
4. Oral cavity
1. Identify and describe the boundaries of the oral cavity.
2. Define mastication.
3. Compare and contrast the composition and functions of the hard palate, soft palate, and uvula.
4. Identify and describe the structures (e.g., taste buds, papillae) and the functions of the tongue.
5. Describe the structure and function of teeth.
6. Describe the structure and function of the salivary glands.
7. Describe the composition and functions of saliva.
5. Anatomy of the pharynx
1. Identify and describe the different regions of the pharynx with respect to the passage of air and/or food.
6. Gross and microscopic anatomy of the esophagus
1. Identify and describe the gross anatomy of the esophagus, including its location relative to other body structures.
2. Describe the general functions of the esophagus.
3. Describe the anatomic specializations of the esophageal tunics (e.g., composition of the mucosa and muscularis [muscularis externa]) compared to the tunics of the rest of the GI tract.
4. Relate the anatomic specializations of the esophagus to the organ’s functions.
7. Gross and microscopic anatomy of the stomach
1. Identify and describe the gross anatomy of the stomach, including its location relative to other body structures.
2. Describe the general functions of the stomach.
3. Describe the anatomic specializations of the stomach tunics compared to the tunics of the rest of the GI tract.
4. Relate the anatomic specializations of the stomach tunics (e.g., number of layers of muscle in the muscularis [muscularis externa]) to the organ’s functions.
5. Identify and describe the gastric glands, including their cells (e.g., parietal cells, chief cells).
6. Describe the compositions, locations, and functions of the inferior esophageal (cardiac, lower esophageal) sphincter and the pyloric sphincter.
7. Identify gastric folds (rugae) and discuss their functional significance.
8. Gross and microscopic anatomy of the small intestine
1. Identify and describe the gross anatomy of the small intestine, including its location relative to other body structures.
2. Describe the general functions of the small intestine.
3. Identify the specific segments of the small intestine (i.e., duodenum, jejunum, ileum), including their relative length.
4. Describe the anatomic specializations of the small intestine tunics (e.g., circular folds [plicae circulares], villi, microvilli) compared to the tunics of the rest of the GI tract.
5. Relate the anatomic specializations of the small intestine tunics (e.g., circular folds [plicae circulares], villi, microvilli) to the organ’s functions.
6. Identify and describe the function of the following small intestine structures: duodenal glands (Brunner glands), intestinal glands (crypts of Lieberkuhn), and Peyer patches (lymphoid [lymphatic] nodules).
9. Gross and microscopic anatomy of the large intestine, rectum, and anal canal
1. Identify and describe the gross anatomy of the large intestine, rectum and anal canal, including their location relative to other body structures.
2. Identify the specific segments and related flexures of the large intestine.
3. Describe the general functions of the large intestine, rectum, and anal canal.
4. Describe the specializations of the large intestine tunics (e.g., composition of the muscularis [muscularis externa]) compared to the tunics of the rest of the GI tract.
5. Relate the specializations of the large intestine tunics (e.g., composition of the muscularis [muscularis externa]) to the organ’s functions.
6. Compare and contrast the location, composition, and innervation (i.e., somatic versus autonomic) of the internal and external anal sphincters.
10. Gross and microscopic anatomy of the accessory digestive organs
Liver:
1. Describe the general functions of the liver.
2. Identify and describe the structure of the liver, including the individual lobes, ligaments (e.g., coronary ligament, falciform ligament, round ligament [ligamentum teres]), and the porta hepatis.
3. Describe the location of the liver relative to other body structures.
4. Identify and describe the histological components of the classic hepatic lobule.
Gallbladder:
5. Identify and describe the structure and functions of the gallbladder.
6. Describe the location of the gallbladder relative to other body structures.
Pancreas:
7. Identify and describe the structure and functions of the pancreas.
8. Describe the location of the pancreas relative to other body structures.
9. Identify and describe the major histological components of the pancreas (pancreatic acini and pancreatic islets [islets of Langerhans]) and discuss their major functions.
Biliary Apparatus:
10. Describe the major functions of the biliary apparatus.
11. Identify and describe the biliary apparatus components (i.e., left and right hepatic ducts, common hepatic duct, cystic duct, common bile duct, main pancreatic duct, hepatopancreatic ampulla [ampulla of Vater], hepatopancreatic sphincter [sphincter of Oddi], major duodenal papilla).
12. Trace the path of bile and pancreatic juice through the biliary apparatus.
11. Motility in the gastrointestinal (GI) tract
1. List the structures involved in deglutition and explain the process of deglutition, including the changes in position of the glottis and larynx that prevent aspiration.
2. Compare and contrast the following: peristalsis, mixing waves, segmentation, and mass movement.
3. Explain how volume, chemical composition, and osmolarity of chyme affect motility in the stomach and in the duodenum.
4. Describe the defecation reflex and how it is affected by somatic and autonomic innervation.
1. List the enzymes, their sources, their substrates, and their products of chemical digestion (enzymatic hydrolysis).
2. Identify the locations of chemical digestion of macromolecules (e.g., carbohydrates, proteins, lipids). Define zymogen and describe its importance in chemical digestion.
3. Describe the functions, production, and regulation of secretion of hydrochloric acid (HCl).
4. Define emulsification, and explain how and where bile salts facilitate fat digestion.
5. Describe the role of bacteria (microbiome) in digestion.
1. List the organs and specific structures that facilitate the absorption of nutrients (e.g., monosaccharides, amino acids, fatty acids, monoglycerides).
2. Explain the transport processes involved in the absorption of various nutrients.
3. Describe the absorption of minerals (e.g., calcium, iron) and vitamins (e.g., fat-soluble, water-soluble, B12) in the gastrointestinal (GI) tract.
4. Describe bile salt recycling.
5. Describe the process of water absorption in the gastrointestinal (GI) tract.
14. Hormonal and neural regulation of digestive processes
1. Describe the enteric nervous system (ENS) and explain its role in controlling digestive system function.
2. Compare and contrast sympathetic and parasympathetic innervation effects on the digestive system.
3. *List the components of a short reflex and a long reflex in the digestive system.
4. Explain the effects of the cephalic phase, gastric phase, and intestinal phase of digestion on various parts of the gastrointestinal (GI) tract.
5. Describe the source, stimuli for release, targets, and actions of gastrointestinal (GI) tract hormones - (e.g., gastrin, cholecystokinin, secretin).
15. Application of homeostatic mechanisms
1. Describe mass balance in the digestive system (e.g., fluid intake, digestive secretions, fluid absorption, excretion) and its relationship to body fluid homeostasis.
2. Explain how the digestive system relates to other body systems to maintain homeostasis.
16. Predictions related to homeostatic imbalance
1. Given a factor or situation (e.g., surgical removal of part of the stomach), predict the changes that could occur in the digestive system and the consequences of those changes (i.e., given a cause, state possible effects).
2. *Given a disruption in the structure or function of the digestive system (e.g., diarrhea), predict the possible factors or situations that might have created that disruption (i.e., given an effect, predict possible causes).
Note: An asterisk (*) preceding a learning outcome designates it as an optional, advanced learning outcome. The HAPS A&P Comprehensive Exam does not address these optional learning outcomes.