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P&P 2010 digestion k
P&P 2010 digestion question k
| Question | Answer |
|---|---|
| Feeling of discomfort in the epigastrium with a conscious desire to vomit | What is Nausea ? |
| Forceful ejection of upper GI contents | What is Vomiting? |
| Deep breath then no respiration | Vomiting process step 1 |
| Closure of glottis, raising of soft palate | Vomiting process step 2 |
| Contraction of abdominal muscles & diaphragm, squeezes stomach against diaphragm | Vomiting process step 3 |
| Relaxation of cardiac sphincter | Vomiting process step 4 |
| Reverse peristalsis in proximal duodenum & antrum of stomach | Vomiting process step 5 |
| Gastric contents forced up and out | Vomiting process step 6 |
| stimulus to vomiting center (medula) | vomiting process Step 1 |
| vomiting (emetric) center coordinates reflex through cranial nerves V, VII, IX, X, and XI | vomiting process Step 2 |
| Hypersalvation, pallor, sweat, tachyardia | vomiting process Step 3 |
| Glottis closes; soft palate rises to close off airway | vomiting process Step 4 |
| deep inspiration, diaphragm contracts | vomiting process Step 5 |
| Gastroesophageal sphincter and fundus of stomach reflex | vomiting process Step 6 |
| Abdominal muscles contract forcefully | vomiting process Step 7 |
| Antiperistaltic waves | vomiting process Step 8 |
| Increased pressure forces chyme upward from stomach out of mouth | vomiting process Step 9 |
| In medulla | Vomiting Centre |
| vomiting center is stimulated by | Distention or irritation in digestive tract |
| vomiting center is stimulated by | Visceral receptors in most hollow organs e.g. heart, uterus, bladder, kidney |
| vomiting center is stimulated by | Sensory nerve endings in throat |
| vomiting center is stimulated by | Vestibular apparatus of inner ear (motion sickness) |
| vomiting center is stimulated by | Pain or stress |
| vomiting center is stimulated by | Stimuli from various parts of the brain |
| Unpleasant sights or smells | vomiting center is stimulated |
| Emotions | vomiting center is stimulated |
| Ischemia | vomiting center is stimulated |
| Increased intracranial pressure | vomiting center is stimulated |
| Stimulation of the Chemoreceptor Trigger ZoneCTZ | On floor of 4th ventricle in brain |
| Triggered by chemical stimuli | Drugs, Toxins, Chemicals, |
| CTZ (Chemoreceptor Trigger Zone) contains receptors for | acetylcholine, dopamine, opiates, serotonin, histamine |
| Physiological Losses of vomiting | Water |
| Physiological Losses of vomiting | Electrolytes – Na, K, Cl, Hcl |
| Physiological Losses of vomiting | Bicarbonate if contents from small intestine |
| Red Blood in vomit | active bleeding |
| coffee-ground coloured blood in vomit | – partially digested |
| Hematemesis | blood in vomit |
| Yellow or greenish vomit | – contains bile |
| Deeper brown vomit | – may be intestinal contents |
| Undigested food in vomit | may be food particles |
| Malnutrition | An excess, deficit or imbalance of essential components |
| Weight loss & malnutrition are common during | illness, recovery from trauma & hospitalization |
| Primary malnutrition | – nutritional needs not met, Lack of food availability, Willful eating behaviour |
| Secondary malnutrition | – as a result of another condition affecting ingestion, digestion, absorption &/or metabolism |
| Marasmus | deficiency of both calories & protein then loss of body fat & muscle |
| Kwashiokor | deficiency of protein intake then loss of muscle tissue but not necessarily weight |
| Obesity | an excess in body fat |
| Sings of malnutrition | Most obvious – skin, eyes, mouth, Muscle wasting and weakness, fatigue |
| Sings of malnutrition | Delayed wound healing |
| Signs of malnutrition | More susceptible to infection |
| Signs of malnutrition | Immunity is impaired, decreased WBC’s in blood, Impaired phagocytosis, Anemia impairs rebuilding, Starvation |
| body uses CHO stores in liver & muscle. | First 24 hours of starvation– |
| the body converts protein to glucose (gluconeogenesis in liver | 2) second step in starvation |
| body fat is used to supply energy needs | 3) Within 5 to 9 days, |
| Fat stores may last | 4 to 6 weeks. |
| Body will then revert to | protein as source (body organs) |
| Stimuli for Malnutrition | Socioeconomic status, Cultural influences, Psychological disorders |
| Conditions that Increase Risk of malnutrition | Decreased mobility, Extreme need for nutrients, Chronic renal or liver diseases |
| Conditions that Increase Risk of malnutrition | Radiation or chemotherapy, Nutrient loss from malabsorption, dialysis, fistulas or wounds, Chronic alcoholism, |
| Conditions that Increase Risk of malnutrition | No oral intake &/or receiving standard IV for 10 days (5 days in older adult), Cancer – tissue wasting |
| Protein-calorie malnutrition (PCM) in children | Poor development of bone & muscle, Mental retardation – poor development of brain cells |
| solid at room temperature | Lipids Fats |
| liquid at room temperature | Lipids Oils |
| Both made of | glycerol linked to 1 - 3 fatty acids |
| Similar to glucose in structure | Glycerol |
| Triglycerides , Phospholipids,Sterols (steroids) | Types of Lipids |
| Glycerol with 3 fatty acids attached, Major storage form of fat in the body, | Triglycerides |
| Only type of lipid that serves as an energy source. | Triglycerides |
| 90% of total lipids in body | Triglycerides |
| Consists of a molecule of glycerol with 2 fatty acids attached and one phosphorus molecule. | Phospholipids |
| Structure makes it soluble in both water and fat | Phospholipids. |
| Acts as an emulsifier, Structure of cell membranes | Phospholipids |
| Transport of other fats across cell membranes | Phospholipids |
| Essential to building plasma membranes. | Phospholipids |
| Large, complex molecules – e.g. cholesterol | Sterols |
| Serves as raw material for making bile | Sterols |
| Required element of some hormones | Sterols |
| Important element of brain & nerve cells | Sterols |
| Vital component of plasma membranes | Sterols |
| Fat soluble component of fats in food | Fatty Acids |
| Some are healthy – some are not | Fatty Acids |
| Saturated, unsaturated, monounsaturated & polyunsaturated | Fatty Acids |
| the more saturated the fat, the more solid it tends to be | Fatty Acids |
| coconut & palm oil) | Fatty acid exceptions – |
| Alpha-linolenic acid (essential), | Omega-3 Fatty Acids |
| Make up large portion of cerebral cortex | Omega-3 Fatty Acids |
| Help form the retina & required for normal vision | Omega-3 Fatty Acids |
| Beneficial to heart, Reduce inflammation,Reduce tendency of clotting | Omega-3 Fatty Acids |
| Improve functioning of immune system, Increase HDL, lower triglycerides | Omega-3 Fatty Acids |
| fish oils, some dark green veggies | Source of Omega 3 |
| Body stores very little | Omega 3 |
| Linoleic acid (essential) | Omega-6 Fatty Acids |
| Used by body to make hormone-like structures – e.g. prostaglandins | Omega-6 Fatty Acids |
| Found in vegetable oils, meats, human milk | Omega-6 Fatty Acids |
| Stored in body fat | Omega-6 Fatty Acid |
| Formed during the processing of vegetable oils (hydrogenation), Process alters the structure of the fatty acid | Trans Fatty Acids |
| Linked to increased risk of heart disease | Trans Fatty Acids |
| Transported with Proteins (Lipoproteins | LOW DENSITY LIPOPROTEINS (LDL) |
| Dangerous / “Bad” lipoproteins | LOW DENSITY LIPOPROTEINS (LDL) |
| High cholesterol content | LOW DENSITY LIPOPROTEINS (LDL) |
| Carry cholesterol from liver to cells | LOW DENSITY LIPOPROTEINS (LDL) |
| Bind to vascular smooth muscle receptors, invade wall & promote plaque fat formation | LOW DENSITY LIPOPROTEINS (LDL) |
| “Good” lipoproteins | HIGH DENSITY LIPOPROTEINS (HDL) |
| Low cholesterol content | HIGH DENSITY LIPOPROTEINS (HDL) |
| Take cholesterol away from cells to liver | HIGH DENSITY LIPOPROTEINS (HDL) |
| Excreted by the liver in bile | HIGH DENSITY LIPOPROTEINS (HDL) |
| Primary carrier of triglycerides in the blood | Very Low Density Lipoproteins (VLDL) |
| VLDL is converted to | LDL for use |
| Abnormal increase in the proportion of fat cells | Obesity |
| Overweight is what % body fat | – 10 – 20% above |
| Obesity is what % of body fat | over 20% |
| Morbid obese is what % of body fat | - body weight exceeds 100% ideal weight |
| Caloric intake exceeds metabolic need. | Primary obesity |
| results from another disorder. E.g. congenital, metabolic | Secondary obesity |
| 80% fat, 18% water and 2% protein | Normal fat cell |
| normal fat cell also stores a small amount of | glycogen |
| Fat cells are formed during | fetal development (before birth) and during adolescence |
| Fat cells increase in size and once “filled” | will signal the production of new fat cells |
| Hypertension, Type 2 Diabetes Mellitus | Health Problems r/t Obesity |
| Degenerative joint disease, Respiratory problems,Cardiovascular problem | Health Problems r/t Obesity |
| Gallbladder & liver disease ,CVA, Some cancers - eg. breast, colon | Health Problems r/t Obesity |
Created by:
kfroel4
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