LO9 Flashcards

1
Q

functions of the GI

A

Provides nutrients for the body through absorption
○ Expels waste products as feces
○ Disturbances in normal bowel function can be the first indication that there is a problem with the GI tract or another body system

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2
Q

Anatomy of the GI

A

The GI tract begins at the mouth and
continues through to the anus.
* The mouth, esophagus, and stomach receive
food where initial digestion occurs.
* The duodenum, jejunum, and ileum are
where most digestion and absorption occurs.
* The cecum, colon, and rectum store and
then eliminate waste.
* Salivary glands, liver, and pancreas are
accessory organs that aid in digestion.
* Also functions as a specialized immune
system.

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3
Q

The mouth

A

Point of entry into the GI tract.
○ Breaks down nutrients into usable sizes and forms.
○ Saliva dilutes and softens the food for easier swallowing and commences
digestion of carbohydrates.
○ Swallowed food (bolus) enters the esophagus through the relaxed upper
esophageal sphincter

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4
Q

the esophagus

A

Provides a passage to the stomach.
○ Epiglottis blocks the trachea during swallowing.
○ Smooth muscle layers the esophagus and provides peristaltic contractions to
move food.
○ Mucous membranes secrete mucus that aids in the lubrication of food.
○ Sphincters on either end prevent air from entering and reflux of stomach
contents into the esophagus.

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5
Q

the stomach

A

Performs several tasks:
○ Storage of swallowed food and liquid
○ Mixing of food with liquid and gastric digestive juices
○ Controlled emptying of contents into the small intestine.
○ Produces two key GI hormones:
○ Gastrin: stimulates gastric acid secretion
○ Ghrelin: has growth hormone releasing activity and stimulates food
intake and digestion.
○ Pepsin breaks down proteins into amino acids.
○ Chyme: dissolved and partially digested bolus.

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6
Q

small intestine

A

Consists of the duodenum, jejunum, and ileum.
○ Duodenum:
○ Connects the stomach to the jejunum
○ Contains the opening for the common bile duct and main pancreatic duct.
○ Jejunum:
○ Primary function is absorption of carbohydrates & proteins.
○ Ileum:
○ Specializes in the absorption of water, certain vitamins, irons, fats, and bile
salts.
○ Most nutrients and electrolytes are absorbed in the small intestine.

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7
Q

large intestine

A

The lower GI tract.
○ Primary organ of bowel elimination and is divided into the cecum, colon, and
rectum.
○ Colon is divided into the ascending, transverse, and sigmoid colon.
○ Eliminates large quantities of waste and gas.
○ 3 functions – absorption, secretion, and elimination.
○ Two types of muscular contractions occur in the colon:
○ Slow-mixing contractions – move contents through the colon to the
mucosa where absorptions of sodium and chloride causes water
absorption and develops feces.
○ Mass peristalsis – push the feces toward the rectum

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8
Q

anus and rectum

A

Feces and flatus are expelled from the rectum through the anal canal and the
anus.
○ Contraction and relaxation of the internal anal sphincter are under autonomic
control.
○ External anal sphincter is under somatic neural control.

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9
Q

factors effecting normal bowel elimination

A

Diet
○ Fibre provides the bulk of fecal material. High fibre diet is recommended.
○ Fluid Intake
○ Fluid liquefies intestinal contents to ease their passage through the colon.
○ Unless contraindicated, adults should consume 1.5-2 L of fluid/day.
○ Physical Activity
○ Promotes peristalsis.
○ Personal Bowel Elimination Habits
○ Establish a regular and consistent time
○ Privacy
○ Maintain privacy & sensitivity for all patients.

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10
Q

constipation

A

Causes of constipation:
○ Medications – a major issue for patients taking opioids for pain.
○ Rectal or anal disorders (hemorrhoids)
○ Obstruction
○ Metabolic, neurologic, and neuromuscular conditions
○ Endocrine disorders
○ Dietary habits, lack of exercise, and stress.
○ Diseases of the colon commonly associated with constipation include:
○ IBS
○ Diverticular disease

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11
Q

three classes of constipation

A

Functional constipation: normal transit mechanism of mucosal transport. Most
common and successfully treated with fibre and fluids.
○ Slow-transit constipation: caused by inherent disorders of the motor function of
the colon. Characterized by infrequent bowel movements.
○ Defecatory disorders: caused by dysfunctional motor coordination between the
pelvic floor and anal sphincter. Can also cause fecal incontinence.

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12
Q

what is diarrhea the result of

A
  • Increased intestinal secretions
    ○ Decreased mucosal absorption
    ○ Altered motility
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13
Q

other causes of diarrhea

A

○ Medications
○ Enteral tube feeds
○ Metabolic & endocrine disorders
○ Viral & bacterial processes

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14
Q

pathophysiology of diarrhea

A

Secretory – high volume & often associated with bacterial toxins
○ Osmotic – occurs when water is pulled into the intestine by osmotic pressure
of unabsorbed particles
○ Malabsorptive – absorption of nutrients is inhibited due to malnutrition
○ Infectious – infectious agents invading the intestinal mucosa (C.Diff).
○ Exudative – caused by changes in mucosal integrity, epithelial loss or tissue
destruction by radiation or chemotherapy.
○ May also be caused by laxative misuse

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15
Q

Borborygmus

A

intestinal rumbling

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16
Q

loperamide

A

to reduce the severity of diarrhea

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17
Q

what is a risk that could occur from diarrhea

A

potential for cardiac dysrhythmias due to electrolyte and fluid loss especially potassium

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18
Q

pathophysiology of fecal incontinence

A
  • Anal sphincter weakness
    ○ Neuropathies
    ○ Disorders of the pelvic floor
    ○ Inflammation
    ○ Central nervous system disorders
    ○ Diarrhea
    ○ Fecal impaction with overflow
    ○ Behavioural disorders
    ○ More common in older age.
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19
Q

factors associated with IBS

A

○ Heredity
○ Psychological stress
○ Depression/anxiety
○ Diet high in fat and irritating foods
○ Alcohol
○ Smoking
○ Diagnoses is made in the absence of structural or other disorders.

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20
Q

Pathophysiology of IBS

A

Results from a functional disorder of intestinal motility
○ Changes in motility may be a result of:
○ Neuroendocrine dysregulation
○ Infections or inflammatory disorders
○ Vascular or metabolic disturbances
○ Peristaltic waves are affected at specific segments of the intestine.
○ No evidence of inflammation or tissue changes in the intestinal mucosa.

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21
Q

Fecal specimens

A

○ Occult blood
○ Cultures
○ Ova and parasites
○ Enteric pathogens (C.Dfficile)

22
Q

screening tests

A

Fecal immunochemical test (FIT)
○ Used to detect blood in the stool
○ Used for screening of colorectal cancer

23
Q

Pico-Salax

A

it is a bowel prep provided prior to a diagnostic test

24
Q

gastritis

A

inflammation of the gastric or stomach mucosa

25
Q

acute gastritis

A

○ Often caused by dietary indiscretion
○ Other causes may include – overuse of aspirin (NSAIDS), excessive alcohol intake, bile reflux,
and radiation therapy.
○ Severe case – may cause the mucosa to become gangrenous or to perforate
○ Scaring can occur – resulting in pyloric stenosis or obstruction.
○ May occur with acute illnesses – burns, infection, hepatic/renal/respiratory failure, surgery
○ May be the first sign of systemic infection

26
Q

chronic gastritis

A

○ May be caused by benign or malignant ulcers of the stomach.
○ Due to bacteria (helicobacter pylori)
○ Sometimes associated with autoimmune disease
○ Dietary factors (caffeine)
○ Medications
○ Alcohol and/or smoking
○ Chronic reflux of pancreatic secretions

27
Q

gastritis

A

○ Gastric mucous membrane
becomes edematous and
hyperemic (congested with
fluid and blood)
○ Superficial erosion occurs.
○ Secretes scant amount of
gastric juice containing very
little acid but ++ mucus.
○ Superficial ulceration can occur
and lead to hemorrhage.

28
Q

biochemical units of nutrition

A

Basal metabolic rate (BMR) – the energy requirement of a person at rest. Energy need to
maintain life-sustaining activities.
○ Resting energy expenditure (REE) – BMR + energy to digest meals and perform mild
activity.
○ Nutrients – elements supplied by food that are necessary for body processes and function.
Essential nutrients are those not manufactures by the body
○ Energy needs are met from 3 categories of nutrients:
○ Carbohydrates
○ Proteins
○ fats

29
Q

carbohydrates

A
  • the main source of fuel (glucose) for the brain, skeletal muscles, red and white cell production and cell function of renal medulla
30
Q

monosaccharides

A

Glucose or fructose are the building blocks of all other carbohydrates and cannot be broken down.

31
Q

disaccharides

A

Sucrose, lactose, and maltose are composed of two monosaccharides and water.

32
Q

polysaccharides

A

Composed of many carbohydrate units
○ Complex carbohydrates
○ Include starch and glycogen.
○ Some can not be digested by humans

33
Q

what is composed of protein

A
  • collagen, hormones, enzymes, immune cells, DNA and RNA
  • Blood clotting, fluid regulation and acid base balances require protein
  • these are amino acids
34
Q

essential amino acids

A

those that the body cannot synthesize but must have provided in the diet

35
Q

non- essential amino acids

A

can be synthesized in the body

36
Q

explain bonding in amino acids

A

Amino acids are linked together by peptide bonds to form larger protein molecules – polypeptides

37
Q

incomplete proteins

A

Lack a sufficient quantity of one or more essential amino acids
○ Cereals, legumes, and vegetables.

38
Q

complete proteins

A

Contains all of the nine essential amino acids in sufficient quantity to support growth
and maintain nitrogen balance.
○ Chicken, soybeans, fish, and cheese.

39
Q

complementary proteins

A

Pairs of incomplete proteins that supply the total amount of protein provided by complete protein sources when combined.

40
Q

nitrogen balence

A

achieved when the intake and output of nitrogen are equal.

41
Q

positive and negative balance

A

positive: required for growth, normal pregnancy, maintenance of lean
muscle, vital organs, and wound healing.
○ Negative nitrogen balance – occurs when the body loses more nitrogen than it gains.
Severe infection, burns, fever, starvation, head injury, and trauma.

42
Q

fats

A

most calorically dense nutrient. 9kcal/g
- supplies energy, cushions vital organs, lubricates body tissues, insulates and protects cell membranes

43
Q

triglycerides

A

circulate in the blood, and are made up of 3 fatty acids attached to a glycerol

44
Q

fatty acids

A

composed of chains of carbon and hydrogen atoms
- they can be saturated or unsaturated

45
Q

trans fatty acids

A

raise blood levels of “bad cholesterol” (LDL cholesterol) and lower levels
of “good cholesterol (HDL). Large contributor to coronary artery disease.

46
Q

fat soluble vitamins

A
  • this would include vitamin A, D, E K
  • Can be stored in the body with the exception of vitamin D
    Provided through dietary intake
47
Q

water soluble vitamins

A

this would include vitamin B and C
- easily destroyed in cooking and must be provided in daily food intake
- not stored in the Body

48
Q

minerals

A
  • ## inorganic elements essential to the body catalysts in biochemical reactions
49
Q

macrominerals

A

calcium, sodium, potassium, phosphorus, magnesium, sulphur and chloride

50
Q

trace elements

A

iron, iodine, fluoride, zinc, selenium, chromium, magnesium and copper