fundamentals- chapter 26 Flashcards
1
Q
structures in the digestive system
A
- mouth
- teeth
- tongue
- pharynx
- esophagus
- stomach
- small intestine
- large intestine
- anus
2
Q
accessory organs
A
- salivary gland
- liver
- gallbladder
- pancreas
3
Q
mouth
A
- the first part of the digestive tract
- contains tongue and teeth
- receives food and breaks it down
- receives secretions from the salivary glands
- tongue is mostly skeletal muscle; most movable organ of the
mouth - adults have 32 permanent teeth
- cuspids, incisors, bicuspids, and molars
4
Q
parotid glands
A
- largest salivary glands
- one on each side
- located anterior and inferior to the ear
- secrete saliva into the mouth
- begins digestion of starches
5
Q
pharynx
A
- connects the nasal and oral cavities to the esophagus
- food is forced into the pharynx by the tongue
6
Q
esophagus
A
- muscular tube approx. 20cm long
- propels food into the stomach from the pharynx using muscular
contraction - lining secretes mucus
7
Q
stomach
A
- located in the ULQ of the abdomen
- capacity of approx. 1.5L
- has 2 sphincters
- temporary storage place for food
- mixes food with digestive juices
- changes food into a semiliquid state
- begins digestion of proteins
- absorbs vitamin B12
8
Q
small intestine
A
- duodenum, jejunum, ileum
- mixes food with secretions from liver and pancreas
- finishes digestion
- absorbs nutrients
9
Q
large intestine
A
- ascending, transverse, descending, sigmoid colon, rectum, anus, cecum
- absorbs fluid and electrolytes
- eliminates waste products
10
Q
liver and gallbladder
A
- concentrate, store, and secrete bile into the duodenum
11
Q
pancreas
A
- secretes digestive juices
- produces insulin
12
Q
changes that occur with aging
A
dental care and tooth loss
- decreases ability to chew food
decreased gag reflex
- increases risk of aspiration
decreased sense of taste
- may lead to a loss of appetite
decreased muscle tone at sphincters
- increases risk of esophageal reflux
decreased gastric secretions
- may interfere with digestion of food
decreased peristalsis
- increased risk of constipation
13
Q
metabolism
A
- large molecules are broken down into smaller molecules
- makes energy available to the organism
- enables absorbed nutrients to enter bloodstream following digestion
14
Q
digestion
A
converts food into chemical substances such as proteins and simple sugars to be used by the body for energy production and cellular metabolism
15
Q
USDA MyPlate
A
- emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products
- includes lean meats, poultry, fish, beans, eggs, and nuts
- low in saturated fats, trans fats, cholesterol, sodium, and added sugars
16
Q
anasarca
A
generalized swelling
17
Q
protein
A
- essential for replacing and rebuilding body tissues
- hormone production, fluid balance, antibody production, and transportation of nutrients
- approx. 4 kcal/g
- 9 essential amino acids
- 11 nonessential
18
Q
essential amino acids
A
- cannot be synthesized by the body
- must be obtained via diet
- “indispensable” amino acids
- all found in soybeans
19
Q
nonessential amino acids
A
- can be made by the human body
- dispensable amino acids
20
Q
protein sources
A
high-quality, complete
- meat, eggs, milk products, poultry, fish
low- quality, incomplete:
- grains, legumes, vegetables
21
Q
protein intake
A
- average DRI is 46-56g protein per day
- protein intake should be 10-15% daily calories
- varies based on activity level, health, and availability of sources
- 0.8g protein per kg body weight
- 1kg= approx. 2.2lb
22
Q
protein deficiency
A
Marasmus
- protein energy and nutrient malnutrition
- occurs mostly in first year of life
- causes muscle wasting
Kwashiorkor
- occurs in infants and children soon after weaning from breast milk
- subcutaneous fat preserved
- oedema present
23
Q
protein excess
A
- stressful to liver and kidneys
- can lead to excess fat in diet
24
Q
vegetarian diets
A
lacto-ovo-vegetarian
- dairy, eggs, and plants
lactovegetarian
- dairy and plants; no eggs
vegan
- no animal food sources, including honey
25
vegetarian diets
- well planned vegetarian diets can offer health benefits
- decreased risk of heart disease, hypertension, diabetes,
obesity
- vegans may be deficient in:
- b12, b6, iron, zinc, riboflavin, vit D
26
carbohydrates
- main source of energy
- should make up 50-60% daily intake
- 4 kcal/g
- regulate protein and fat metabolism, fight infection, promote growth of body tissues
- 3 main types
- simple
- complex
- fiber
27
simple carbohydrates
- glucose is the metabolized form of sugar
- table sugar (sucrose)
- fruit sugar (fructose)
- milk sugar (lactose)
- quickly absorbed into the bloodstream
- can cause quick rise in blood glucose
28
complex carbohydrates
- breads, pasta, cereal, rice, etc
- broken down into simple sugars for use
- provides more consistent serum glucose level
- recommended to make up 85-95% of carb intake
29
fiber
- cannot be broken down
- aids in elimination
- may decrease fat absorption
- increases stool bulk
- 21-38 g/day recommended
30
fiber sources
- fruits
- vegetables
- skins of some produce
- grains and cereals
- cooked legumes
31
fat
- essential nutrient
- supplies concentrated form of energy
- 9 kcal/g
- source of fatty acids
- adds flavor and texture
- dissolves and transports fat-soluble vitamins and phytonutrients (carotenoids)
- insulates and controls body temp
- cushions and protects body organs
- facilitates transmission of nerve impulses
- gives feeling of fullness
32
fats
- made of fatty acids and glycerol
- fatty acids are saturates or unsaturated
- fatty liquids at room temp are oils
- oils with unsaturated fats
- corn oil, safflower oil, canola oil
33
Omega-3 fatty acids
- most unsaturated form of fatty acid
- found in fish, canola oil, soybean oil, chicken, eggs, and walnuts
- should be added to diet
34
vitamins
- essential nutrients that must be taken in through food sources or supplements
- water-soluble
- easily absorbed into bloodstream
- B complex and vit C
fat soluble vitamins
- absorbed in small intestine
- D, A, K, E
35
minerals
- inorganic
- essential for metabolism and cellular function
- major minerals:
- calcium, magnesium, sodium, potassium, sulfur, chlorine
- trace minerals:
- iron, copper, iodine, manganese cobalt, zinc,
molybdenum, selenium, fluoride, chromium
36
water
- most essential of all nutrients
- adult body is 50-69% water
- water requirement is 1mL/kcal intake
- used in every body process
- general rule: intake needs to equal output + 500mL to prevent dehydration `
37
factors affecting nutrition
- age
- illness
- emotional status
- economic status
- religion
- culture
- food safety
38
cultural influences
African American
- preferences often contribute to high fat, sugar, and salt content
Hispanic American
- high in carbohydrates such as beans, rice, corn, and tortillas
- can be high in fat because of the use of lard in the preparation of fried foods
Asian American
- high in carbohydrates and vegetables and low in meat and fish
- use of monosodium glutamate (MSG) has decreased but dishes may still have a high sodium and high fat content
Middle Eastern American
- fermented dairy products such as yogurt, meats, grains in the form of wheat or rice at each meal, fresh fruits, and vegetables
- foods may be specially prepared if the individual practices Islam
39
nutrition counseling
- should include modification of the culture’s traditional diet to accomplish a more healthy composition and preparation while maintaining the diet’s basic components
- patients should be taught how meals can be made healthier by preparing food with less fat and sodium
40
infants
- should double birth weight by 6 months and triple weight by 1 year
- breast milk recommended for first full year
- formulas can supplement
- solids introduced at 4 to 6 months
41
toddlers and preschool
- 2 to 5 years
- consume less milk and increase solid intake
- provide small servings
- easy to chew foods
- avoid combination foods
- toddlers prefer single-item foods not touching
- try colorful foods
- provide pleasant environment
- provide easily handled utensils
- try colorful/engaging dishes
- avoid forcing a child to eat
42
school-age children
- may desire sweet, non-nutritive foods
- provide well balanced breakfast before school
- provide nutritious after-school snacks
- high-calorie, high-sodium preferences may predispose to obesity
43
adolescents
- tend to eat many fast foods
- body requires more calories and nutrients during growth
- adolescent females require more iron after menstruation begins
44
adulthood
- rely on fast and convenient foods
- obesity and hypertension prevalent
- increased fat and sodium intake
- increased sugar intake
- lack exercise
45
older adults
- most risk for inadequate nutrition
- may need to decrease calories
- physical limitations make food prep more difficult
- arrange for companionship during meals
- some have limited incomes
