Nutrition Therapy I - Unit 4: GIT Diseases

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the primary function of mechanical digestion in the digestive process?

To effectively cleave amino acids

To store feces in the large intestines

To absorb vitamins and electrolytes

To shear food and mix it with gastric juices (correct)

Which of the following statements accurately describes the role of pepsin in digestion?

It mainly contributes to mechanical digestion by mixing food.

It is secreted in its active form to cleave carbohydrates.

It functions primarily in the large intestines for water reabsorption.

It is produced from pepsinogen and requires HCl to become active. (correct)

What percentage of nutrients is typically absorbed in the small intestine?

50-60%

70-80%

80-90% (correct)

90-100%

Which hormones stimulate pancreatic and gallbladder secretions during digestion?

Gastrin, secretin, and CCK Signup and view all the answers

In the context of diseases of the gastrointestinal tract, what is primarily caused by a decrease in pH due to acid dissolution of enamel?

Dental caries Signup and view all the answers

Which nutrient is primarily affected by liver diseases?

Proteins Signup and view all the answers

What is the primary function of bile salts in digestion?

Emulsification of fats Signup and view all the answers

Which of the following is a common metabolic change observed in pancreatic disorders?

Decreased insulin secretion Signup and view all the answers

What role does motility play in the digestive process?

It facilitates the movement of food through the digestive tract. Signup and view all the answers

Which vitamin deficiency is commonly associated with liver disease?

Vitamin A Signup and view all the answers

In terms of nutritional requirements, patients with gallbladder disorders should focus on reducing which component?

Fats Signup and view all the answers

Which process is primarily involved in breaking down complex molecules into their simplest forms during digestion?

Digestion Signup and view all the answers

What digestive process involves the movement of food through the gastrointestinal tract?

Motility Signup and view all the answers

What type of foods are included in Dysphagia diet 2?

Moist and soft textured foods Signup and view all the answers

Which of the following foods is known to relax the lower esophageal sphincter (LES)?

Fried foods Signup and view all the answers

What is the primary characteristic of achalasia as a motility disorder?

Absence or weakened peristalsis within the esophagus Signup and view all the answers

What common intervention is suggested for both GERD and hiatal hernia nutrition management?

Avoidance of high-fat foods Signup and view all the answers

Which dietary consideration is recommended for gastritis?

Avoid spicy foods Signup and view all the answers

What is a significant complication of Peptic Ulcer Disease (PUD) caused by Helicobacter pylori?

Persistent inflammation of the gastric mucosa Signup and view all the answers

Which food type should be avoided to manage achalasia effectively?

Extreme temperature foods Signup and view all the answers

What nutrient modifications are typically suggested for individuals with achalasia?

Increase calories and protein Signup and view all the answers

Study Notes

Nutrition Therapy I (ND 7318) - Unit 4: Diseases of the GIT

Course: Nutrition Therapy I (ND 7318)
Unit: 4, Diseases of the GIT
Institution: University of Santo Tomas
Semester: 1st Sem AY 2024-2025

Objectives

Discuss common diseases of the liver, pancreas, and gallbladder.
Discuss metabolic changes that occur.
Discuss nutritional requirements.

Functions of the GIT

Motility: Movement of food (propulsive contractions and mixing movements)
Secretion: Water, electrolytes, mucus, enzymes, and bile salts.
Digestion: Breaking down complex molecules into simpler forms.
Absorption: Absorption of water, electrolytes, basic molecules, vitamins, and minerals.

Anatomy and Physiology

Teeth: Mastication (chewing), mixing with saliva, stimulating taste buds, initiating carbohydrate digestion, antibacterial protection, and oral hygiene.
Tongue: Assists in chewing and taste.
Salivary Glands: Produce saliva to moisten and lubricate food.
Esophagus: Transports bolus (mixture of food and saliva) from the mouth to the stomach.
Sphincter: Controls the movement of bolus.
Stomach: Motility, secretion, digestion, and absorption. Chyme – partially digested food.
Small Intestine: Maximum surface area for digestion and absorption. Involves gastrin, secretin, and CCK for pancreatic and gallbladder secretions.
Large Intestine: Reabsorption of water, electrolytes, and some vitamins; storage of feces.

Diseases of the GIT

Dental Caries: Acid dissolves the enamel, causing tooth decay.
Xerostomia: Decreased saliva production. Nutritional recommendations include non-caffeinated, cold fluids, lubricating foods (e.g., sauces, gravies), mint or sugar-free gums, and sips of liquids or ice chips. Avoid alcohol and caffeine.
Dysgeusia: Impaired taste. Dietary recommendations include determining taste and smell changes; small, frequent, high protein and energy meals; and experimentating with foods.
Ageusia: Inability to taste. Recommendations focus on food taste enhancement using strong flavours and presentation.
Dysphagia: Difficulty swallowing. Nutrition interventions include pureed, mechanically altered, and advanced diets, depending on the severity of dysphagia. (Refer to the provided table for the details.)
GERD: Gastroesophageal Reflux Disease – reflux of gastric contents into the esophagus, resulting from either improper relaxation of the lower esophageal sphincter (LES) or consumption of foods triggering increased gastric acid secretion (e.g., coffee, pepper and alcohol).
Hiatal Hernia: Protrusion of part of the stomach through the diaphragm.
Achalasia: Motility disorder in the esophagus resulting in absence or weakened peristalsis.
Gastritis: Inflammation of the stomach lining.
Peptic Ulcer Disease (PUD): Ulceration in the lining of the stomach, duodenum, or esophagus caused by several factors, particularly Helicobacter pylori bacteria.
Dumping Syndrome: Symptoms caused by rapid passage of large amounts of food into the small intestine, including dizziness, sweating, low blood pressure, and diarrhea.
Steatorrhea: Excessive fat in the stool due to impaired digestion and absorption of lipids (excessive fat in stool due to fat malabsorption
Celiac Disease: Inflammatory response in the small intestine due to gluten (a protein found in wheat, rye, and barley)
Irritable Bowel Syndrome (IBS): Abdominal pain and altered bowel habits (diarrhea and/or constipation). Dietary recommendations include adjusting the intake of high fat foods, lactose, caffeine, and sorbitol; taking 25g of fiber (per day), and fluid intake. Foods to avoid include those leading to gas formation and/or FODMAPs
Diverticulosis: Abnormal pouches in the lining of the small intestine or colon.
Diverticulitis: Inflammation of the diverticula.
Short Bowel Syndrome: Impaired digestion and absorption due to resection of a large portion of the small intestine.

Additional Information

Document history details, including individuals who developed and updated the material.
Dietary recommendations for various GIT disorders in the text.
Various nutrition intervention strategies to address these different GIT conditions
A formative activity related to digestion, absorption, and metabolism using a tuna sandwich, involving groups of students.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

This quiz covers Unit 4 of Nutrition Therapy I (ND 7318), focusing on diseases of the gastrointestinal tract, including the liver, pancreas, and gallbladder. Explore the anatomical and physiological functions of the GIT, as well as the associated nutritional requirements and metabolic changes. Suitable for students at the University of Santo Tomas studying in the 1st semester AY 2024-2025.