Sistema digestivo y sus patologías en el adulto mayor

1. M O D U L O I I
D R . D A V I D C E R N A
D R . CARLOS GUARDADO
D R . M A N U E L R E Y E S

2. GASTROINTESTINAL SYSTEM
 Food : Source of energy for living
beings
 Digestion :Process by which the body
fragments nutrients into substances
that can be absorbed and directed to
our cells by the bloodstream
 Nutrition: set of involuntary and
unconscious processes that comprise
the DIGESTION, ABSORPTION AND
USE OF MICRO AND MACRO
NUTRIENTS by our body to maintain
health in our body.
https://www.youtube.com/watch?v=Ix1gqUZrAiE

3. STOMACH
LARGE
INTESTINE
ANUS
SMALL
INTESTINE
PANCREAS
LIVER
SALIVARY
GRANDULES
SALIVALES
MOUTH

4. DIGESTIVE SYSTEM
• It is a tube that extends from the mouth
to the anus.
• Approximate length of 11 meters.

5. ORAL CAVITY
• Initialstretchofthedigestivesystem.
• Thetongueathickandfleshymuscleand
coveredbyamucousmembranecontaining
tastebuds.
• TheproductofchewingiscalledCHYMEor
FOODBOLUS.

8. PHARYNX
• Duct of 13 cm.
• Contact with the larynx
(which is part of the
respiratory system).
• Epiglottis (closes the
entrance of the food bolus to
the airways).
• Communicates with the
nostrils ears and esophagus.

9. ESOPHAGUS
• Muscular duct.
• Communicates the pharynx with
the stomach.
• Peristaltic waves: push the food
bolus through the esophagus until
it reaches the stomach.

10. STOMACH
• Hollow organ that is composed of
muscle fibers and glands that secrete
gastric juices and mucus, for the
process of digestion. L
• ocated to the left of the abdomen.
• It is divided: Cardias, Fondo, Pilórica.

11. SMALL INTESTINE
• Hollow organ that extends from the
junction of the duodenum and distal
part of the stomach to the junction of
the ileus with the large intestine.
• It is divided into 3: Duodenum, Jejunum
and Ileo.
• 2 functions are performed: 1. Chemical
digestion of food and 2. Absorption of
food.
• In the small intestine, pancreatic juices
and bile are poured.
• The walls of the small intestine are
covered by the Brunner and Lieberkuhn
glands (they secrete mucus and
intestinal juice respectively).

13. • The result of these juices is to achieve the degradation of:
1. Carbohydrates: monosaccharide
2. Fats: fatty acids
3. Proteins: amino acid
• At this point digestion has ended and the products pass to absorption through the
intestinal wall to enter the bloodstream.

14. LARGE INTESTINE
• Separated from the small
intestine by the ileocecal valve.
• The products become
dehydrated since the Large
Intestine tends to absorb a
large amount of water,
producing a residual product
that is expelled by the action of
defecation.
• Intestinal flora: fermentation
and gas production.
• Symbiont saprophytic bacteria.

15. PÁNCREAS
• It consists of 3 parts: Head, body and
tail.
• It secretes pancreatic juice containing
enzymes to hydrolyze proteins, nucleic
acid, and carbohydrates.
• They also secrete insulin and glucagon.

16. LIVER
• It is the largest gland in the body.
• It is located on the upper right side
of the abdomen. Weight. 1500
grams approx.
• It has different functions:
• 1. Detoxifying function.
• 2. Biliary function.
• 3. Synthesis Function (Vitamin K and
Urea from Ammonia of digestion).

17. GALLBLADDER
• Its function is to make bilis

18. MOST FREQUENT STOMACH
PATHOLOGY.
• Peptic ulcer: These are wounds that
produced in the mucosa of the
stomach due to increased secretion
gastric by, bacterial stress,
medications (NSAIDs), habits food
and tobacco.
• • Nausea and vomiting.

20. MOST FREQUENT PATHOLOGY
INTESTINE
• Diarrhea: change in stool
consistency and increased
defecatory frequency.
• Causes (defect in absorption,
increase in secretion and
acceleration of intestinal
transit). Constipation:
Infrequent or difficult
stooling.
• It is said that there is
constipation when you
defecate less than 3 times a
week.
• Causes (food, medications,
lifestyle, stress, mechanical
obstacle, slow intestinal
transit and delayed rectal
evacuation).

21. TREATMENT
• Modify the diet (increase
fiber).
• Exercise.
• Defecatory habit.
• Laxatives (formers,
osmotics, emollients and
rectals).

22. GASTROINTESTINAL SYSTEM AND
AGING
• Changes in the gastrointestinal system
lead to problems in: Chewing (worn
teeth or lack of teeth, decreased tone
of the muscles of the mouth, atrophy
salivary glands and decreased saliva,
decreased taste).
• Digestion (decreased esophageal
peristalsis, incompetence of the lower
sphincter of the esophagus (cardia),
delayed gastric emptying, mucosal
atrophy and poor digestion.
• Absorption: decreased absorption of
iron and folate, slow intestinal transit
and impaired intestinal absorption.
• The liver decreases its detoxifying
function.
• Pancreas and bile ducts do not usually
change under normal conditions.

24. FOOD AND NUTRIENTS
Essential Nutrients:
1. Carbohydrates
2. Proteins
3. Fats
4. Minerals
5. Vitamins
6. Water

25. FOOD HABIT AND RECOMMENDATIONS
• The nutrition of an elderly person is conditioned by physiological, physical,
social, psychological changes
• When the production of saliva is insufficient, swallowing difficulty soft and wet
foods should be administered,
• Take care of the appearance of food to favor intake

26. RECOMMENDATIONS
• Alterations in taste will have to season the dishes to increase the flavor
• Food at an appropriate temperature
• Chew well more when the teeth are deteriorated

27. MALNUTRITION OF THE ELDERLY
• Malnutrition: Produces when the amount of energy provided in the intake of food
does not cover the energy needs of the individual.
• It can be due to alteration in the absorption, assimilation or metabolization of
food

28. FACTORS OF MALNUTRITION
• Nutrient-related physiological disorders:
• Wounds take time to heal due to protein
eficiency
• Bone fractures due to lack of calcium,
phosphorus and vitamin D
• Dementia due to Vitamin B deficiency
• Coagulation disorders due to vitamin K
deficiency
• Weight loss
• Loss of muscle mass
• Increase in fat mass
• Decreases body water

29. THERAPEUTIC DIETS
• Modification of the usual type of feeding of the patient due to pathological
processes
• Objective Prevent the appearance of symptoms of certain diseases : peptic
ulcer
• Constitute the treatment of a disease example type II diabetes
• Elimination of intakes by the patient example patients with lactose
intolerance

30. TYPES OF DIETS
• Progressive Diet: it is one of the most common, it is prescribed for each of the
different stages in which a disease develops
• It consists of three different phases:
1. Absolute diet
2. Liquid diet
3. Semi-liquid diet

31. ABSOLUTE DIET
The patient does not ingest anything by mouth.
Any food by intravenous route or feeding tube

32. LIQUID DIET
Type of diet is ingested water, broth, juice, infusions
It is divided into
• Water diet: only ingest water maximum duration 48 hours
postoperative
• Incomplete liquid diet: fruit juices, yogurts, broths
• Complete liquid diet: water, juice, ice cream, porridge, crushed solid
food.

33. SEMI-LIQUID DIET
• Intermediate step between the liquid diet and the soft
• Pures, minced meat and boiled egg
• It is indicated in patients with chewing problems
• It can be an independent diet

34. BLAND DIET
• Soft texture
• Indicated in the peptic ulcer,
duodenal
• Milk and its derivatives
• Potatoes
• Tortilla
• Rice
• Vegetables
• Varied and little seasoned
• Independent

35. BASAL DIET
• It is the normal diet indicated in a patient who does not have the need for a
varied and balanced therapist diet