This document discusses metabolism and the gastrointestinal system. It defines metabolism as all biochemical reactions in the body and notes the gastrointestinal tract aids in ingestion and digestion of food. It then provides details on the structure and functions of the mouth, esophagus, stomach, small intestine, large intestine, and their roles in digestion and absorption of nutrients. Key points covered include the types of nutrients (carbohydrates, proteins, lipids, vitamins, minerals), digestion processes, and storage and use of nutrients throughout the body.
The muscle are biological motors which convert chemical energy into force and mechanical work.
This biological machinery is composed of proteins – which is actomyosin and the fuel is ATP.
With the use of muscles we are able to act on our environment.
The urinary system, also known as the renal system or urinary tract, consists of the kidneys, ureters, bladder, and the urethra. The purpose of the urinary system is to eliminate waste from the body, regulate blood volume and blood pressure, control levels of electrolytes and metabolites, and regulate blood pH.
We have discuss Definition of homeostasis which is state of balance .then The scope of human physiology in homeostasis means the feature and characteristics of homeostasis control system and feedback system. Negative and positive feedback when and where it place . Also components of homeostasis control system which include reflex arc, local homeostatic response . And intercellular chemical messengers .
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Senses : any of the physical processes by which stimuli are received, transduced, and conducted as impulses to be interpreted in the brain.
The special senses consist of the eyes, ears, nose, throat and skin.
Each of these organs have specialized functions that make if possible for us to experience our environment and to make that experience more pleasant
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
The muscle are biological motors which convert chemical energy into force and mechanical work.
This biological machinery is composed of proteins – which is actomyosin and the fuel is ATP.
With the use of muscles we are able to act on our environment.
The urinary system, also known as the renal system or urinary tract, consists of the kidneys, ureters, bladder, and the urethra. The purpose of the urinary system is to eliminate waste from the body, regulate blood volume and blood pressure, control levels of electrolytes and metabolites, and regulate blood pH.
We have discuss Definition of homeostasis which is state of balance .then The scope of human physiology in homeostasis means the feature and characteristics of homeostasis control system and feedback system. Negative and positive feedback when and where it place . Also components of homeostasis control system which include reflex arc, local homeostatic response . And intercellular chemical messengers .
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Senses : any of the physical processes by which stimuli are received, transduced, and conducted as impulses to be interpreted in the brain.
The special senses consist of the eyes, ears, nose, throat and skin.
Each of these organs have specialized functions that make if possible for us to experience our environment and to make that experience more pleasant
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
The digestive system is made up of the gastrointestinal tract—also called the GI tract or digestive tract—and the liver, pancreas, and gallbladder. The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus.
At the completion of this unit, learners will be able to: 1. define the digestive system and list its functions 2. Identify the various organs of digestive system 3. Describe the anatomy & physiology of digestive organs
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4. Discuss the role of accessory organs in digestion 5. Discuss digestion of food with in Mouth Stomach Small intestines Large intestines 6. Discuss the absorption of nutrients in the digestive system 7. Discuss the process of defecation
Digestion
Digestion may be defined as physiological process by which complex food particles are broken down into simple form which are suitable for absorption and subsequent utilization.
Digestive system
Digestive system is the system which involves organs that are responsible for the process of digestion.
Gastrointestinal Tract:
The digestive system is composed of a long muscular tube – the gastrointestinal (GI) tract, or alimentary canal – and a set of accessory organs.
This PowerPoint presentation details out the anatomy of the human digestive system. Their are general terminologies that involves the topic but over-all this work focuses on how digestion takes place in the human body. The details coming from this presentation are combined from four different and liable sources/references including Biology (Thomson Asian Edition). I can say that this presentation is brief and well-organized so I hope this could help you in your class or seminars. Thanks.
This is the presentation that I gathered information from different sources for my biology class. If the original authers find this presentation, please understand that I do not make it for business. Thank you.
Epistemic Interaction - tuning interfaces to provide information for AI supportAlan Dix
Paper presented at SYNERGY workshop at AVI 2024, Genoa, Italy. 3rd June 2024
https://alandix.com/academic/papers/synergy2024-epistemic/
As machine learning integrates deeper into human-computer interactions, the concept of epistemic interaction emerges, aiming to refine these interactions to enhance system adaptability. This approach encourages minor, intentional adjustments in user behaviour to enrich the data available for system learning. This paper introduces epistemic interaction within the context of human-system communication, illustrating how deliberate interaction design can improve system understanding and adaptation. Through concrete examples, we demonstrate the potential of epistemic interaction to significantly advance human-computer interaction by leveraging intuitive human communication strategies to inform system design and functionality, offering a novel pathway for enriching user-system engagements.
The Art of the Pitch: WordPress Relationships and SalesLaura Byrne
Clients don’t know what they don’t know. What web solutions are right for them? How does WordPress come into the picture? How do you make sure you understand scope and timeline? What do you do if sometime changes?
All these questions and more will be explored as we talk about matching clients’ needs with what your agency offers without pulling teeth or pulling your hair out. Practical tips, and strategies for successful relationship building that leads to closing the deal.
JMeter webinar - integration with InfluxDB and GrafanaRTTS
Watch this recorded webinar about real-time monitoring of application performance. See how to integrate Apache JMeter, the open-source leader in performance testing, with InfluxDB, the open-source time-series database, and Grafana, the open-source analytics and visualization application.
In this webinar, we will review the benefits of leveraging InfluxDB and Grafana when executing load tests and demonstrate how these tools are used to visualize performance metrics.
Length: 30 minutes
Session Overview
-------------------------------------------
During this webinar, we will cover the following topics while demonstrating the integrations of JMeter, InfluxDB and Grafana:
- What out-of-the-box solutions are available for real-time monitoring JMeter tests?
- What are the benefits of integrating InfluxDB and Grafana into the load testing stack?
- Which features are provided by Grafana?
- Demonstration of InfluxDB and Grafana using a practice web application
To view the webinar recording, go to:
https://www.rttsweb.com/jmeter-integration-webinar
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Keynote at DIGIT West Expo, Glasgow on 29 May 2024.
Cheryl Hung, ochery.com
Sr Director, Infrastructure Ecosystem, Arm.
The key trends across hardware, cloud and open-source; exploring how these areas are likely to mature and develop over the short and long-term, and then considering how organisations can position themselves to adapt and thrive.
Builder.ai Founder Sachin Dev Duggal's Strategic Approach to Create an Innova...Ramesh Iyer
In today's fast-changing business world, Companies that adapt and embrace new ideas often need help to keep up with the competition. However, fostering a culture of innovation takes much work. It takes vision, leadership and willingness to take risks in the right proportion. Sachin Dev Duggal, co-founder of Builder.ai, has perfected the art of this balance, creating a company culture where creativity and growth are nurtured at each stage.
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The field of Information retrieval (IR) is currently undergoing a transformative shift, at least partly due to the emerging applications of generative AI to information access. In this talk, we will deliberate on the sociotechnical implications of generative AI for information access. We will argue that there is both a critical necessity and an exciting opportunity for the IR community to re-center our research agendas on societal needs while dismantling the artificial separation between the work on fairness, accountability, transparency, and ethics in IR and the rest of IR research. Instead of adopting a reactionary strategy of trying to mitigate potential social harms from emerging technologies, the community should aim to proactively set the research agenda for the kinds of systems we should build inspired by diverse explicitly stated sociotechnical imaginaries. The sociotechnical imaginaries that underpin the design and development of information access technologies needs to be explicitly articulated, and we need to develop theories of change in context of these diverse perspectives. Our guiding future imaginaries must be informed by other academic fields, such as democratic theory and critical theory, and should be co-developed with social science scholars, legal scholars, civil rights and social justice activists, and artists, among others.
"Impact of front-end architecture on development cost", Viktor TurskyiFwdays
I have heard many times that architecture is not important for the front-end. Also, many times I have seen how developers implement features on the front-end just following the standard rules for a framework and think that this is enough to successfully launch the project, and then the project fails. How to prevent this and what approach to choose? I have launched dozens of complex projects and during the talk we will analyze which approaches have worked for me and which have not.
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We believe integration and automation are essential to user experience and the promise of efficient work through technology. Automation is the critical ingredient to realizing that full vision. We develop integration products and services for Bonterra Case Management software to support the deployment of automations for a variety of use cases.
This video focuses on the notifications, alerts, and approval requests using Slack for Bonterra Impact Management. The solutions covered in this webinar can also be deployed for Microsoft Teams.
Interested in deploying notification automations for Bonterra Impact Management? Contact us at sales@sidekicksolutionsllc.com to discuss next steps.
Software Delivery At the Speed of AI: Inflectra Invests In AI-Powered QualityInflectra
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Learn about:
• The Future of Testing: How AI is shifting testing towards verification, analysis, and higher-level skills, while reducing repetitive tasks.
• Test Automation: How AI-powered test case generation, optimization, and self-healing tests are making testing more efficient and effective.
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• Inflectra's AI Solutions: See demonstrations of Inflectra's cutting-edge AI tools like the ChatGPT plugin and Azure Open AI platform, designed to streamline your testing process.
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2. Definition of Terms: Metabolism- all biochemical reactions within the body. Basal Metabolic rate- energy requirement of an awake person at rest Energy needed at a person’s lowest level of cellular function Nutrients- any ingested chemical that is used for growth, repair and maintenance of the body. Catabolism- breakdown of complex structures into simpler forms. Anabolism- process by which simpler molecules combine to build more complex structures. MTCAT '09
6. digestion is completed in the small intestine , and most nutrients are absorbed in this part of the GIT
7. the large intestine serves primarily to absorb water and electrolytes and to eliminate the waste products of digestion through the fecesMTCAT '09
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9. teeth - for initial breakdown of food to small particles
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11. salivary glands – moisten food and mucous membranes and begin carbohydrate digestion
12. tongue – to push the food to the pharynx to initiate swallowingMTCAT '09
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14. lined with mucous membrane – secretes mucoid substance for protection
15. the bolus of food arrives at the cardiac sphincter of the stomach w/in 5-10 secs. after ingestion
16. the lower esophageal sphincter (LES) prevents reflux of food in the stomach back into the lower esophagusSwallowing (deglutition) 3 phases: 1.) tongue forces the bolus of food into the pharynx 2.) the food moves into the upper esophagus 3.) the food moves down into the stomach * Food is prevented from passing into the trachea by closing of the trachea (epiglottis) and the opening of the esophagus MTCAT '09
22. Gastrointestinal Tract Digestive Function of the Stomach: Pepsin – needed for protein digestion HCL acid – aids in pre-digestion of food MTCAT '09
29. in the colon, the feces is pushed forward by mass movements – stimulated by gastrocolic reflexes initiated when food enters the duodenum from the stomach
31. when feces enter the rectum and cause distention of wall of the rectum send impulses to the sacral segment of the spinal cord – then back to the colon, sigmoid and rectum initiate relaxation of the internal anal sphincter relaxation or contraction of external anal sphincter (voluntary control)MTCAT '09
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34. in the center of the villi are capillaries, veins, small arteries for absorption of nutrients into the blood vessel system
35. 90% of absorption occurs within the small intestines by active transport or diffusion
42. intestinal bacteria synthesize Vit. K required for production of clotting factors II (Prothrombin), VII, IX,XMTCAT '09
43. PHYSIOLOGY OF DIGESTION AND ABSORPTION Digestion: physical and chemical breakdown of food into absorptive substances. Initiated in the mouth where food mixes with saliva and starch is broken down. Food then passes into the esophagus where it is propelled into the stomach. In the stomach, food is processed by gastric secretions into a substance called chyme.
44. In the small intestine, carbohydrates are hydrolyzed to monosaccharides, fats to glycerol, and fatty acids and proteins to amino acids to complete the digestive process. When chyme enters the duodenum, mucus is secreted to neutralize hydrochloric acid; in response to release of secretin, pacreas releases bicarbonate to neutralize acid chyme. Cholecystokinin and pancreozymin (CCK- PZ) are also produced by duodenal mucosa; stimulate contraction of the gall bladder along with relaxation of the sphincter of Oddi (to allow bile to flow from the common bile duct into the duodenum, and stimulate release of pancreatic enzymes.
45. NUTRITION Nutrition is the sum of all interactions between an organism and the food it consumes. MTCAT '09
46. 6 MAJOR CLASSES OF NUTRIENTS WATER 2.5 L Macronutrient CHO 125-175 g. LIPIDS 80-100 g. PROTEIN 44-60 g. MINERALS 0.05-3,300 mg. Micronutrient VITAMINS 0.002-60 mg.
50. Digestion (CHO) Desired end product of CHO are monosaccharides (Glucose, fructose, galactose) Major enzymes: Ptyalin (salivary amylase) Pancreatic amylase MTCAT '09
51. Metabolism (CHO) Storage and conversion Stored either as glycogen or fat Glycogen Large polymer of glucose Process of glycogen formation----GLYCOGENESIS Stored mostly in the liver and skeletal muscles Glucose that cannot be stored as glycogen are stored as fat MTCAT '09
52. Glycogenolysis Breakdown of glycogen to reform glucose for use of cells Activated by GLUCAGON and EPINEPHRINE When blood glucose concentration falls alpha cells (pancreas) secrete glucagon stimulates glycogenolysis mainly in the liverliver delivers glucose to the bloodstream elevate blood glucose level SNS stimulated adrenal medulla releases epinephrine stimulates glycogenolysis in both the liver and muscle cells release energy needed during sympathetic stimulation MTCAT '09
53. Gluconeogenesis Process of forming of glucose from protein (amino acids) and fat reserves Occurs in the liver Only up to 60% of CHON can be coverted into glucose MTCAT '09
54. Essential Nutrients PROTEIN (CHON) Organic substances composed of amino acids Amino acids are the most important components of protein. Essential for synthesis of body tissue in growth, maintenance and repair. It is responsible for muscle contraction and motility of cilia and flagella. Yields 4 kcal/g RDA is 44 to 60 g depending on age and sex. Multiply your wt. in lbs x 0.37 = e RDA Category: Essential amino acids Those that cannot be manufactured in the body and must be supplied as part of the diet Non essential amino acids Can be manufactured in the body MTCAT '09
55. Digestion (CHON) start in the stomach pepsin – breakdown of proteins to polypeptides small intestines trypsin – breakdown of polypeptides into peptides and amino acids MTCAT '09
56. Metabolism (CHON) Storage Absorbed by active transport through the small intestine into the portal blood circulation CHON is “stored” as body tissue Body cannot actually store CHON for future use. MTCAT '09
57. Essential Nutrients LIPIDS Organic substances that are greasy and insoluble in water but soluble in alcohol or ether. Fats are lipids that are solid in room temperature Oil are lipids that are liquid in room temperature Fatty acids basic structural unit of most lipids MTCAT '09
58. Digestion (LIPIDS) Starts in the stomach digested mostly in the small intestine by bile, pancreatic lipase and enteric lipaseEnd product are glycerol, fatty acids, and cholesterol reassembled in the intestinal cells into triglycerides and cholesterol esters (cholesterol w/ fatty acids) converted by the small intestine and liver to LIPOPROTEINS for transportation MTCAT '09
59. Lipoproteins Lipoproteins- made up of various lipids and a protein Classification High-density lipoproteins (HDL) contains the highest concentrations of CHON (50%) Low-density lipoprotein (LDL) contains very high concentration of cholesterol Very-low-density lipoprotein (VLDL)contains little protein but high concentrations of triglycerides and moderate concentrations of phospholipids and cholesterol MTCAT '09
60. Storage (LIPIDS) Store in 2 major tissues: Adipose tissue (fat depot) Stores triglycerides until needed for energy Insulator Liver MTCAT '09
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62. Vitamin classification: Water-soluble vitamins Cannot be stored in the body body needs daily supplementation Vitamin C, Vitamin B-complex Fat-soluble vitamins Can be stored in the body vit E and K with limitation Daily supplementation is not absolutely necessary Vitamin A, D, E, K MTCAT '09
63. Minerals Inorganic elements essential to the body because of their role as catalysts in biochemical reactions. CLASSIFICATION Macrominerals. When the daily requirement is 100 mg or more Microminerals. When the daily requirement is less than 100 mg. MTCAT '09
64. FOUNDATIONS OF AN ADEQUATE DIET Food Guide Pyramid - 1992 Recommended Daily Allowance – 1943 – level of intake of essential nutrients considered to be adequate to meet the nutritional needs of healthy people Other Dietary Guidelines (1990) Eat a variety of food Choose a diet low in fat, saturated fat and cholesterol. Choose a diet with plenty of vegetables, fruits and grain products. Use sugar in moderation. Use salt in moderation. If you drink, do so in moderation.
84. ANTHROPOMETRY System of measurement of the size and make up of the body and specific body parts. INCLUDE: Weight* Height BMI = wt. in kg/ (ht in meter) 2 20-25% Normal 27.5-30% Mild Obesity 30-40% Moderate Above 40% Severe Wrist circumference Mid upper arm circumference (MAC) Triceps skin fold (TSF)
85. Height and weight should be obtained on hospital admission. Weigh daily. Wrist measurement is used to estimate the client’s body frame. Height in cm divided by wrist circumference= frame size N value= >10.4 to 10.9cm (small), 10.4 – 9.6 (Medium),< 9.6 (large)
86. MAC determines muscle wasting. Measured at the mid point of the arm. N values = 28.3 men, 28.5 women Skinfold measurement determine fat content of subcutaneous tissue. N values = 12.5 cm men, 18 cm women Other areas measured biceps, scapula and abdominal muscles
87. Biochemical Data Hgb & Hct indices Serum albumin Transferrin (blood protein that binds with iron) Total lymphocyte count Nitrogen balance Creatinine excretion
88. Clinical Signs Clinical Signs Indicative of Nutritional Status Hair- dull, brittle, depigmented, easily plucked Face- skin dark over cheeks and under eyes, skin flaky, face swollen Eyes- Eye membranes pale, dry (xeropthalmia), Bitot’s spots, increased vascularity, cornea, soft (kerotomalcia) Lips- swollen and puffy (cheilosis), angular lesions at corners of mouth (angular fissures) Tongue- smooth appearance, swollen, beefy red, sores, atrophic papillae
89. Clinical signs Teeth- Cavities, mottled appearance (fluorosis), malpositioned Gums-spongy, bleed easily, marginal redness, recession Glands- thyroid enlargement (simple goiter) Skin- rough, dry, flaky, swollen, pale, pigmented, lack of fat under skin Nails- spoon shaped, ridged Skeleton- poor posture, beading of ribs, bowed legs or knock legs Muscles- flaccid, poor tone, wasted, underdeveloped Extremities- weak and tender, presence of edema Abdomen- swollen Nervous system- decrease in or loss of ankle and knee reflexes
90. Dietary History It considers the quantity and quality of food intake and also frequency of consumption of certain food items in order to determine the current or customary intake of nutrients.
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92. The client is asked to keep a record of food actually consumed over a period of time, varying from 3 to 7 days.
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94. The subject is asked to recall all food eaten during the previous day and to estimate the quantities of food consumed.
100. Diagnosing Altered nutrition: more than body requirements Altered nutrition: less than body requirements Activity intolerance Constipation Diarrhea Knowledge deficit Self-esteem disturbance Potential for impaired skin integrity MTCAT '09
101. IMPLEMENTATION Stimulating Appetite(depending on the medical condition) Serve food in pleasant and attractive manner Mouth care Position comfortably Promote comfort Relieve pain Adequate ventilation and humidity Remove unsightly articles Check very tight or very loose clothing Remember that color affects appetite to eat. Environment – curtain the unit of patients on NPO Diet Therapist Special Diets Hospital Diets Diet therapy in disease management
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106. Alternative Feeding: Enteralhyperalimentation- delivery of nutrients directly to the GI tract. Short- term- esophagostomy; nasogastric tube Long- term- gastrostomy; jejunostomy Indications of NGT: Gavage- to deliver nutrients and medication; for feeding purposes Lavage- to irrigate the stomach Decompression- to remove stomach contents or air MTCAT '09
108. SKILLS: NGT Insertion PURPOSES OF NGT INSERTION: To provide feeding (gastric gavage) To irrigate stomach ( gastric lavage) For decompression (drainage of gastric content) To administer medication.
109. INSERTION Inform the patient and explain the procedure. Place in high- Fowler’s Measure length of NGT to be inserted (NEX technique) = 50 cm. Lubricate tube with water soluble lubricant. To reduce friction. Do not use oil. Hyperextend the neck, gently advance the tube toward the nasopharynx. Tilt the patient’s head forward once the tube reaches the oropharynx, and ask to swallow as the tube is advanced. Secure the NGT by taping it to the bridge of the client’s nose, after checking the position of the tube placement.
117. Observe the client for coughing or choking.The most effective method of checking the NGT is radiograph verification then, checking pH of aspirated gastric content.
120. Height of feeding is 12 inches above the tube’s point of insertion into the client. This allows slow introduction of feeding.
121. Instill 60 ml of water into the NGT after feeding. To cleanse the lumen of the tube.
122. Clamp the NGT before all of the water is instilled. To prevent entry of air into the stomach.
123. Ask client to remain in Fowler’s position or in slightly elevated right lateral position for at least 30 min. To prevent potential aspiration of feeding.
128. Teaching Patients Self-Care Demonstration of the tube feeding begins by showing the patient how to check for residual gastric contents before the feeding. All feedings are given at room temperature or near body temperature. For a bolus feeding, the nurse shows the patient how to introduce the liquid into the catheter by using a funnel or the barrel of a syringe. The receptacle is tilted to allow air to escape while the liquid is being instilled initially. As the funnel or syringe fills with liquid, the feeding is allowed to flow into the stomach by gravity by holding the barrel or syringe perpendicular to the abdomen. Raising or lowering the receptacle to no higher than 45 cm (18 in) above the abdominal wall regulates the rate of flow.
129. Teaching Patients Self-Care A bolus feeding of 300 to 500 mL usually is given for each meal and requires 10 to 15 minutes to complete. The amount is often determined by the patient's reaction. If the patient feels full, it may be desirable to give smaller amounts more frequently. The patient and caregiver must understand that keeping the head of the bed elevated a minimum of 45 degrees for at least 1 hour after feeding facilitates digestion and decreases the risk of aspiration. Any obstruction requires that the feeding be stopped and the physician notified.
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131. Teaching Patients Self-Care The patient or caregiver is instructed to flush the tube with 30 to 50 mL of water after each bolus or medication administration and to also flush the tube daily to keep it patent. The patient and caregiver are made aware that the tube is marked at skin level to provide the patient with a baseline for later comparison. They are advised to monitor the tube's length and to notify the physician or home care nurse if the segment of the tube outside the body becomes shorter or longer.