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NURSING INCO > GastroIntestinal System > Flashcards

GastroIntestinal System Flashcards

1
Q

MOUTH consist of?

A

HARD PALATE
SOFT PALATE
UVULA
ORAL CAVITY
TONGUE

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2
Q

forms its anterior roof; involved in PHONATION

A

HARD PALATE

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3
Q

a fleshy fingerlike projection of the soft palate; swallowing

A

UVULA

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3
Q

forms its posterior roof; aids in
phonation and proper breathing and
swallowing

A

SOFT PALATE

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4
Q

Tear and grind food, breaking it down into smaller
fragments

A

TEETH

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5
Q

second set of teeth that enlarge and develop

A

PERMANENT TEETH

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6
Q

first set that begin to erupt around 6 months

A

MILK TEETH/ DECIDUOUS TEETH

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7
Q

A baby has full set (20 teeth) by age of 2 years.

A

MILK TEETH/ DECIDUOUS TEETH

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7
Q

fanglike for tearing or piercing

A

CANINE

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8
Q

First teeth to appear

A

LOWER CENTRAL INCISORS

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9
Q

emerge between 17- 25 years old

A

THIRD MOLARS

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10
Q

CLASSIFICATION OF TEETH

A

INCISORS
CANINE
MOLARS AND PREMOLARS

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10
Q

Atropine SO4 (anticholinergics):

A

decreases saliva
production

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10
Q

chisel- shaped adapted for cutting

A

INCISORS

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11
Q

product of the salivary glands, a mixture of mucus and
serous fluids

A

SALIVA

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11
Q

have broad crowns with rounded tips suited for
grinding

A

MOLARS AND PREMOLARS

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12
Q

lubricates food

A

SALIVA

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13
Q

antibodies in saliva

A

lysosomes (IgA)

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14
Q

Least understood antibody

A

IgD

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14
Q

large amount of mucus membranes in
the GI tract and in respiratory system

A

IgA

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15
Q

Most abundant antibodies; respond to bacterial and viral infections

A

IgG

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15
Q

First antibody to react in case of an
infection (viral/bacterial)

A

IgM

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16
Q

posterior end of the oral cavity which are paired
masses of lymphatic tissue

A

PALATINE TONSILS

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16
Q

Parasitic and allergic reactions

A

IgE

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17
Q

moistens and helps to bind food together into a mass called a bolus which makes chewing and swallowing easier

A

MUCUS

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17
Q

food in the stomach:

A

Chyme

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18
Q

area contained by the teeth

A

ORAL CAVITY

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18
Q

an enzyme contained in the clear serous portion
which begins the process of starch digestion in the mouth

A

SALIVARY AMYLASE

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18
Q

occupies the floor of the mouth

A

TONGUE

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19
Q

Compartment of Waldeyer’s Ring

A

PALATINE TONSILS

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20
Q

first line defense against infection

A

Waldeyer’s Ring

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21
Q

Food from the mouth passes posteriorly into
oropharynx and laryngopharynx, both of which
are common passageways for food, fluids and
air.

A

PHARYNX

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22
Q

About 25 cm (10 inches) long

A

ESOPHAGUS

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23
Q

a passageway that conducts food from the pharynx to the stomach

A

ESOPHAGUS/GULLET

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23
Q

The distal end of the esophagus is guarded by

A

lower esophageal sphincter

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23
Q

It is also known as cardiac sphincter

A

lower esophageal sphincter

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23
Q

FUNCTION: lower esophageal sphincter

A

prevents backflow of food into the esophagus
prevents gastric reflux.
prevent regurgitation

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24
Q

Backward flow of gastric contents into the
esophagus; Due to inappropriate relaxations of the LES

A

GERD/ Reflux Esophagitis

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24
Q

RISK FACTORS: GERD

A

§ Nicotine (cigarette smoking)
§ High fat foods
§ Xanthine-derivatives (theophylline, caffeine)
§ Ganglionic stimulants
§ Beta adrenergic agents
§ Elevated estrogen /progesterone levels

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25
Q

NURSING INTERVENTION: GERD

A

o Antacids
o Histamine blockers
o Bethanecol
o Reglan
o Small freuqnet feedings
o Fluid with meals
o Eat slowly and chew food thoroughly
o Avoid very hot or cold foods, spices, alcohol,
coffee, chocolates, citrus juices, eating and
drinking 3 hours before retiring at night
o Elevate HOB 6-8 inches
o Weight reduction (obese)
o Avoid tobacco, salicylates, phenylbutazone
o Avoid lying down after meals

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25
Q

SURGICAL MANAGEMENT: GERD

A

Nissen fundoplication

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26
Q

a flap of cartilage over the top of the larynx,
keeps food out of the larynx during swallowing

A

EPIGLOTTIS

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26
Q

EPIGLOTTIS OPEN:

A

Speaking

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27
Q

EPIGLOTTIS CLOSED:

A

Swallowing

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28
Q

C-shaped located on the left side of the
abdominal cavity

A

STOMACH

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29
Q

Approximately 25 cm (10 inches) long

A

STOMACH

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30
Q

It can hold about 4 liters of Food (1 gallon)

A

STOMACH

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31
Q

Acts as a temporary “storage tank” for food as
well as a site for food breakdown.

A

STOMACH

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32
Q

REGIONS OF THE STOMACH

A

FBP

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32
Q

expanded part of the stomach lateral to the
cardiac region; To store gas produced during digestion

A

FUNDUS

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32
Q

midportion region of the stomach

A

BODY

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33
Q

Storage, mixing, and liquefaction of bolus of food
into a semisolid mixture called chyme.

A

Mechanical digestion

33
Q

funnel- shaped, terminal part which is continuous with the small intestine; Prevents food from re-entering the stomach

33
Q

The_______ liquefy solid food particles through
grinding motion

34
Q

FUNCTIONS OF THE STOMACH

A

MSCPAC

Mechanical Digestion
Secretion
Chemical digestion
Protection
Absorption
Control passage of chyme into duodenum

34
Q

Composed of mucus, HCl, pepsinogen, and
water

35
Q

_____________ is secreted by the gastric glands

A

1500-3000 ml

36
Q

_______________ is secreted directly into the
bloodstream

A

GASTRIN (hormone)

36
Q

Digestion of protein starts in the stomach through the action of ________ which converts protein into ____________.

A

pepsin; polypeptides

36
Q

Amylase from salivary glands in ____________ by
the acidity in the stomach so carbohydrate
digestion stops

A

inactivated

37
Q

______________ (inactive enzyme) is converted into
___________ (active form) in the presence of HCl

A

Pepsinogen; pepsin

37
Q

__________is curdled and ________ is set free, through the action of rennin.

A

Milk and casein

37
Q

Digestion of emulsified fats

A

GASTRIC LIPASE

37
Q

The _______________ is also responsible for the
reduced activity of harmful bacteria that may
have been taken in with food

A

acid medium

38
Q

Minimal water, alcohol, glucose, and some drugs
are absorbed through the _____________.

A

GASTRIC MUCOSA

38
Q

Through peristaltic waves;

A

o CARBOHYDRATES are emptied within 1-2
hours
o PROTEINS within 3-4 hours
o FATS within 4-6 hours

39
Q

CARBOHYDRATES are emptied within _________

40
Q

PROTEINS within ____________

41
Q

FATS within_________

41
Q

once acidic chyme is formed, _______________________ travel from the fundus to the pylorus

A

slow peristaltic
waves

42
Q

produce protein- digesting enzymes mostly
pepsinogens

A

CHIEF CELLS/ ZYMOGENIC CELLS

42
Q

pressure builds up and pyloric sphincter

43
Q

Chemical breakdown of PROTEINS starts here
through which converts protein into polypeptides
protein (for tissue repair)

A

CHIEF CELLS/ ZYMOGENIC CELLS

43
Q

Pro-rennin (inactive form) -> comes in contact
with HCL ->

43
Q

Billroth I

A

gastroduodenostomy

43
Q

Billroth II

A

gastrojejunostomy

44
Q

COMPLICATION OF Billroth

A

DUMPING SYNDROME

45
Q

Rapid emptying of gastric content into the
jejunum

A

DUMPING SYNDROME

45
Q

NURSING INTERVENTIONS: DUMPING SYNDROME

A

o eat in lying/recumbent position
o place left side-lying position after meal
o give small, frequent feedings
o provide high-protein diet
o take fluid after meals or in-between meals; not
with meals
o avoid very hot and very cold foods and
beverages
o administer anticholinergic (30 minutes before
meals) or antispasmodic

46
Q

Early signs of DUMPING SYNDROME
(5-30 minutes after eating)

A

restlessness, diaphoresis, pallor, abd cramps

46
Q

Late signs of DUMPING SYNDROME (2-3 hours after eating)

A

hyperglycemia then hypoglycemia due to
stimulation of insulin secretion

46
Q

produce corrosive hydrochloric acid which makes the stomach contents acidic and activates the enzymes.

A

PARIETAL CELLS

47
Q

Beefy red tongue

A

PERNICIOUS ANEMIA

47
Q

produce intrinsic factors necessary
for the absorption of vitamin B12 in the small
intestine

A

PARIETAL CELLS

47
Q

WATER-SOLUBLE VITAMINS

A

C (Ascorbic acid)
B1 (Thiamine)
B2 (Riboflavin)
B3 (Niacin/Nicotinic acid)
B6 (Pyridoxine)
B9 (folic acid)
B12 (cyanocobalamin)
Pantothenic acid
Biotin

48
Q

FAT-SOLUBLE VITAMINS

A

A (retinol)
D (ergocalciferol)
E (tocopherol)
K (menadione)

49
Q

produce a sticky alkaline mucus

A

MUCUS NECK CELLS

50
Q

produced by local hormones that are important to the digestive activities of the stomach and is secreted directly into the stomach

51
Q

After food has been processed in the stomach, it
resembles heavy cream called _________ that enters the small intestine through the pyloric sphincter.

51
Q

Most digestive activity occurs in the _______ region of the stomach.

52
Q

_______________digestion stops here as amylase from the salivary glands is inactivated by the acidity of the stomach.

A

Carbohydrate

53
Q

The body’s major digestive organ

A

SMALL INTESTINE

54
Q

A muscular tube extending from the pyloric
sphincter to ileocecal valve

A

SMALL INTESTINE

55
Q

A muscular tube extending from the pyloric
sphincter to ______________

A

ileocecal valve

55
Q

ileocecal valve

A

separates ileum
and cecum

55
Q

Small Intestine is the longest section of the alimentary tube, with an average length of _____________.

A

2-4m (6-13 feet)

56
Q

THREE SUBDIVISIONS of SMALL INTESTINE

A

DUODENUM
JEJUNUM
ILEUM

57
Q

curves around the head of the pancreas which is
about 25 cm long

57
Q

Food mixes here with bile and Removes water and concentrates it

57
Q

Stimulate gallbladder to contract then will secrete bile

A

CHOLECYSTOKININ

58
Q

Synthesized fatty acids used for energy

A

ACETYL CO-ENZYME A

59
Q

JEJUNUM about _____________ and extends from the duodenum to the ileum

A

2.5m (8 feet) long

60
Q

ILEUM is about ___________________ and is the terminal part of the small intestine.

A

3.6m (12 feet) long

60
Q

Absorption of bicarbonate and partly digested
food

60
Q

reabsorbs sugar, amino acids, fatty acids
(oxidation takes place in the liver)

60
Q

The __________________ controls food movement
into the small intestine from the stomach and
prevents the small intestine from being
overwhelmed

A

pyloric sphincter

61
Q

Reabsorption of water

A

LARGE INTESTINE

61
Q

LARGE INTESTINE is about__________________ which extends from the ileocecal valve to the anus

A

1.5m (5 -6 feet) long

62
Q

Motor activities

A

haustral churning and peristalsis

62
Q

MAJOR FUNCTIONS of LARGE INTESTINE

A
  1. dry out the indigestible food residues from the water
  2. Motor activities
  3. Secretion
  4. Absorption of water, sodium and chloride.
  5. Vitamin synthesis
  6. Formation of feces
  7. Defecation
62
Q

Approximately ______________ of water is absorbed.

A

800-1000 ml

62
Q

_________________ in the large intestine
synthesizes vitamin K, thiamine, riboflavin,
vitamin B12, folic acid, biotin, and nicotinic acid.

A

Colonic bacterial flora

63
Q

Formation of feces, which is _____________

A

3/4 water and 1/4 solid material

64
Q

act of expelling feces from the body

A

Defecation

64
Q

SUBDIVISIONS: Large Intestine

A

cecum, appendix, colon, rectum, anal canal.

65
Q
  • hangs from the cecum, it is twisted, ideal location for bacteria to accumulate and multiply.
  • Store house for good bacteria
65
Q

travels up to the right side of the abdominal cavity and makes a turn, the RIGHT COLIC, or
HEPATIC FLEXURE, to travel across the
abdominal cavity as transverse

A

ASCENDING COLON

65
Q

first part of the Large intestine

65
Q

transverse

A

mushy stool

66
Q

ASCENDING COLON

A

liquid stool

67
Q

It then turns again at the LEFT COLIC or
SPLENIC FLEXURE and continues down the left
side as the descending colon

A

DESCENDING COLON

68
Q

DESCENDING COLON

A

semi-formed stool

69
Q

SIGMOID COLON

A

formed stool

70
Q

The sigmoid colon, rectum and anal canal lie in
the ________

71
Q

The anal canal ends at the _______, which opens to the exterior

72
Q

E. Coli synthesize

73
Q

Vitamin B3 deficiency

A

Pellagra (deficiency in nicotinic acid)

74
Q

Pellagra signs

A

dry and scaly skin

NURSING INCO (9 decks)

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