1. CHAPTER 8 DIGESTIVE SYSTEM

2. Structure and Function
The functions of the digestive system are:
Breaks down food to a form that can be used by body cells
Transports food and waste
Physical & chemical breakdown & absorption of digested food
Elimination
on of wastes

3. Structure of the Digestive System
Mouth
Esophagus
Stomach
Small Intestines
Large Intesting
Rectum

4. Organs of the Digestive Process
Mouth
Ingestion-putting food into mouth
Mastication-the act of chewing
Deglutition-the act of swallowing
Three glands produce a mix of mucus, water & an enzyme called amylase to activate the taste buds as well as moisten and dissolve CHO’s.
Esophagus
Carries food from the mouth to the stomach using peristalsis

5. Organs of the Digestive Process (Continued)
Stomach
Chyme- semi liquid undigested food
Digestion of protein begins in stomach
HCl and pepsin break down proteins
Small intestine-most digestion takes place here
Produces juices that aid the digestive process
Food is actually absorbed here

6. Organs of the Digestive Process (Continued)
Large intestine
Most of the water from ingested food is absorbed back into the blood through the walls of large intestine.
Processes fiber
Rectum
Passes waste out of body

9. Function of Accessory Structures
Liver
Gall bladder
Pancreas
Small
Intestine
Function of Accessory Structures
- Gallbladder: Secrets bile to break down fat
- Pancreas: Releases enzymes to further digest starches, proteins, & fats. Releases insulin to reduce blood sugar levels
- Small intestines: Absorbs most nutrients found in your body

10. Assessment Techniques
Gastric analysis
A nasogastric tube is used to remove stomach contents
Composition of stomach contents assists in finding: blood, bile, bacteria, cancer, & ulcers.
Fecal analysis
Examination of stool specimen for presence of microorganisms or blood
Performed only be lab personnel
Palpation and auscultation
Feeling the abdomen and listening for bowel sounds
Must gently listen with stethescope first (auscultation), then feel (palpation). Any pushing on the stomach will cause an increase in intestinal activity

11. Endoscopy Flexible tube inserted into body cavities

12. Disorders of the Digestive System
Lactose Intolerance
Not enough of the enzyme lactase is produced. The unabsorbed lactose ferments in the intestines leading to gas, cramps, and diarrhea.
Appendicitis
Inflammation of the appendix
Cholecystitis
Inflammation of the gallbladder

13. Disorders of the Digestive System
Cirrhosis
A chronic degenerative condition of the liver accompanied by the formation of scar tissue
Constipation
The inability to defecate

14. Disorders of the Digestive System
Crohn’s disease
Inflammation and ulceration, usually
affecting the ileum and colon, or both
Colon cancer
An abnormal growth in the large intestine

15. OSTOMY BAGS: Allow bowel / bladder to rest

16. Disorders of the Digestive System
Diarrhea
The passage of frequent and watery stools
Bland diet suggested
B.R.A.T. diet: Bananas, rice, applesauce, toast
Diverticulitis
The weakening of the colon wall, leading to formation of a pouch, causing infection or abscesses if fecal material trapped
Diet: Clear liquids,
Low-fiber foods, no residue
Food poisoning
Illnesses transmitted by food

17. Table 16-2 Bland Diet

18. Disorders of the Digestive System
Gastritis
Inflammation of the stomach lining
Halitosis
Or bad breath, is caused by anaerobic bacteria

19. Disorders of the Digestive System
Gastroesophageal reflux disease
Frequent heartburn or chest pain, bitter taste in the mouth, difficulty swallowing, frequent hoarseness or coughing

20. Disorders of the Digestive System
Esophageal Varicies
Swollen veins in the walls of the lower part of the esophagus that rupture & begin to bleed
Causes: liver failure causes pressure on the esophagus
Pancreatitis
A mild acute or chronic condition resulting from gallbladder stone blockage, disease, injury, or alcoholism

21. Disorders of the Digestive System
Heartburn
A painful burning sensation in the esophagus caused by the backflow of acidic chyme from the stomach
Causes: H. pylori bacteria, alcohol, acidic diet ( especially a combo of caffeine, peppermint, too much food, being overweight, lying down after eating)
Hemorrhoid
A painful dilated vein in the lower rectum or anus
Hepatitis
A viral infection of the liver

22. Disorders of the Digestive System
Pyloric stenosis
A birth defect in which a constricted pyloric sphincter does not allow food to pass easily into the small intestine

23. Disorders of the Digestive System
Ulcer
An open sore on the lining
of the digestive tract

24. Digestive System Issues
Foodborne illness
Salmonella bacteria
Bacteria from contaminated eggs, peanuts, ground meats, fruits, & vegetables
Illness typically lasts 4-7 days
Escherichia coli
Illness from bacteria found in the envoronment, foods, & the intestines of people & animals
Transmitted through contaminated water or food, or contact with sick animals or people
Protection: Wash hands after contact w/ animals, cook food well, avoid raw milk & unpasteurized drinks, don’t swallow pool or lake water

25. Dysphagia
Definition: The act of inhaling fluid or a foreign body in the bronchi and lungs

26. Aspiration Pneumonia http://www.youtube.com/watch?v=mvAKyuI_nUE
Radiography
Uses barium to allow structures to show esophagus, stomach, and small intestine

27. Ways to Prevent Aspiration
Patients at risk for aspiration
Stroke, Parkinson’s, dementia, patient under anaestetia
Indications patient is aspirating
Coughing & cyanosis when eating, drinking, or regurgitation of gastric contents
Voice change (hoarseness or gurgling) after swallowing
Ways to prevent aspiration
30 min. rest before eating (easier time swallowing
Sit patient upright in chair or bed (90 degrees)
Try the chin-down or chin-tuck maneuver
Slow feeding & give smaller bites
Alternate solid & liquids
Do not let patients drink with a straw
Thicken liquids as ordered by speech therapist

29. Digestive System Issues
Sulfite-sensitivity
May occur naturally or be added to food as an enhancer & preservative
1 in 100 people are sensitive to these compounds
Sensitivity to sulfites may occur at any time in life
Found in a variety of cooked & processed foods, & occur naturally in beer & wine
Reaction occurs w/in minutes , may not be noticed for up to 1 hour
Allergies, anaphylaxis, headaches, blurred vision, abdominal cramping, listlessness, rashes

30. Issues and Innovations
Eating disorders
Bulimia: Cycles of binging & purging
Anorexia: Severe food restriction
**Both are psychological disorders where losing weight becomes a sign of mastery & being “in control” and or having fears of one’s own body. Often accompanied by excessive exercise, overuse of diet pills, diuretics, lacatives, & enemas**

31. Issues and Innovations
Genetically Engineered Food
Foods, wholly or partially made from genetically modified organism, or GMO.
A plant or animal whose genetic material was changed when researchers added a gene from a different plant or animal
Over 250 million acres of GMO crops were planted in 2006, over ½ of those in the US
Grow & mature faster w/ greater disease resistance & bigger yields
No studies exist on their effects on us or the environment

32. Issues and Innovations
Trans-fats / Hydrogenated Oils
First introduced in the 70’s, gained popularity in the 80’s & 90’s when saturated fats were found to be “bad” for your health.
Made by injecting hydrogen into less-saturated oils (liquid at room temp), then making the oil a stable solid at room temperature
Your bile cannot break down these oils, releases huge amounts of bile into your system, thus increasing cholesterol levels in the body