digestive system and nutrition by Yosra Raziani

1. M.S Yosra Raziani
M.Sc. pediatrics nursing
Fundamentals of nursing -II
KUST
fall-2020
session 7

2. Nutrition needs
• Anatomy of digestive system
•
Physiology of digestive system
•
Dietary guidelines
• Alternative food patterns

3. Food processing
• Ingestion
• propulsion
• mechanical digestion
• chemical digestion
• absorption
• defecation

4. TERMINOLOGY
• Nutrition
sum of all the interactions between an organism and the food it consumes
• Nutrients
organic and inorganic substances found in foods that are required for body
• Nutritive value
the nutrient content of a specified amount of food

5. Macronutrients AND Micronutrients

6. Resting energy expenditure
• the amount of energy required to maintain basic body functions
• The REE of healthy persons is generally about 1 cal/kg of body weight/hr
for men and 0.9 cal/kg/hr for women although there is great variation
among individuals.
• Light housework 210%
• Walking steadily 350%
• Heavy housework 400%
• Laboring 500%
• Average jogging/cycling/energetic swimming 700%

7. Body Weight and Body Mass
• Ideal body weight (IBW) is the optimal weight recommended for optimal health

8. body mass index (BMI)

9. Factors Affecting Nutrition
• Development
• Sex
• Ethnicity and culture
• Beliefs about food
• Personal preferences
• Religious practices
• Lifestyle
• Economics
• Mediations and therapy
• Psychological factors

10. Standards for a Healthy Diet

11. CLIENT TEACHING
■ Cook meat by grilling, baking, broiling, or microwaving rather than frying.
■ Substitute popcorn or pretzels for such snacks as potato chips, cheese puffs, and corn chips.
■ Read labels. Some crackers, for example, are high in fat; others are not.
■ Limit desserts high in fat, such as candy, ice cream, cake, and cookies.
■ Substitute hard candies for chocolate bars.
■ Use skim or reduced-fat milk instead of whole milk, for drinking as well as in recipes.
■ Use less butter or margarine on breads.
■ Remove fat from meat and skin from chicken before cooking.
■ Eat less meat; eat more fish.
■ Use less dressing, or use low-fat dressings, on salads.
■ Eat plant sources of protein (e.g., kidney, lima, and navy beans).
■ Use nuts as a source of protein, but since they are high in fat, use to replace meat rather than in addition.

12. • You should be enough
educated to tell the patient:
what to eat what not to eat
what is healthy what is not

13. History taking
• Information about :
• Recent weight loss
• Anorexia ,nausea, vomiting
• dietary change
• Dysphagia
• Diarrhea
• Constipation

16. Improving Appetite
■ Provide familiar food that the person likes.
■ Select small portions so as not to discourage the anorexic client.
■ Avoid unpleasant or uncomfortable treatments immediately before or after a meal.
■ Provide a tidy, clean environment that is free of unpleasant sights and odors
■ Encourage or provide oral hygiene before mealtime.
■ Relieve illness symptoms that depress appetite before mealtime.
■ Reduce psychological stress.

17. Types of diet for certain patients
• Clear Liquid Diet
• Full Liquid Diet
• Soft Diet
• Diet As Tolerated
• Modification for Disease

18. Clear Liquid Diet
. This diet is limited to water, tea, coffee, clear broths, ginger ale, or other carbonated
beverages, strained and clear juices, and plain gelatin. Note that “clear” does not
necessarily mean “colorless.”
short-term diet (24 to 36 hours)
after certain surgeries
in the acute stages of infection
• The major objectives of this diet are to relieve thirst, prevent dehydration, and
minimize stimulation of the gastrointestinal tract

19. Sample of clear fluid diet

20. Full Liquid Diet
This diet contains only liquids or foods that turn to liquid at body
temperature
Gastrointestinal disturbances
patients unable to tolerate solid or semisolid foods
Is monotonous and difficult for clients to accept
This diet is not recommended for long-term
Support the patient with nutritionally balanced oral supplement

21. Sample of full liquid diet

22. Soft Diet
• The soft diet is easily chewed and digested. It is often ordered for
clients who have difficulty chewing and swallowing. It is a low-residue
(low-fiber) diet containing very few uncooked foods; however,
restrictions vary among agencies and according to individual
tolerance.

23. Diet As Tolerated
“Diet as tolerated” is ordered when the client’s
appetite, ability to eat, and tolerance for certain
foods may change.
For example, on the first postoperative day a
client may be given a clear liquid diet. If no
nausea occurs, normal intestinal motility has
returned as evidenced by active bowel sounds
and client reports passing gas, and the client feels
like eating, the diet may be advanced to a full
liquid, light, or regular diet.

24. Modification for Disease
• Diabetic
• Low-salt
• Low-fat
• Low-carb
• Low-protein
• Hypoallergic
• …..

25. THANKS!
You can keep in touch via e-mail
Yosra.anvar@komar.edu.iq
You can find me at :
E-building ,office 248