This document provides an overview of the gastrointestinal system and digestive process. It describes the main organs involved including the mouth, esophagus, stomach, small intestine, large intestine, pancreas, and liver. It explains the functions of these organs and describes the processes of digestion, absorption, and the role of enzymes and juices. Common gastrointestinal issues like ulcers, diarrhea, and constipation are also discussed. The document concludes by covering food and nutrition recommendations for the elderly as well as types of therapeutic diets.
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 hollow organs that make up the GI tract are the mouth, esophagus, stomach, small intestine, large intestine, and anus.
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 hollow organs that make up the GI tract are the mouth, esophagus, stomach, small intestine, large intestine, and anus.
"Digestive System is a system by which ingested food is acted upon by physical and chemical means to provide the body with absorb-able nutrients and to excrete waste products."
Grade 7 chapter1 lesson1 - the digestive systemLermaPendon1
Lesson 2 The Digestive system
-Functions of Digestive system
-Digestion
-Types of Digestion
-Enzymes
-The role of Enzymes in Digestion
-Organs of Digestive system
-The Mouth
-the Esophagus
-Peristalsis
-The Stomach
-Chyme
-the Small Intestine
-Villi
-the Large intestine
-Bacteria and Digestion
-the Digestive system and Homeostasis
-Common Ailments and Disorders of the Digestive system
Digestion and absorption, digestive secretions, their characteristic features: Digestion is the breakdown of food into particles small enough to cross the cellular barrier of the gastrointestinal (GI) system and be carried around the body in the circulation.
This occurs by both mechanical and chemical processes that begin in the mouth and generally end in the small intestine, where 90% of absorption takes place.
The other 10% takes place in the stomach and large intestine and often involves the help of the gut microbiota.
A small amount of absorption is also thought to take place in the mouth.
Mechanical digestion begins in the mouth with chewing and continues with segmental muscle contractions in the stomach and intestines.
Chemical digestion is primarily mediated by enzymes present in the secretions of the salivary glands, stomach and pancreas, and on the epithelial lining of the small intestine
Mechanical digestion is physical process in which food is broken into smaller pieces without chemically.
It begins with our first bite of food and continues as we chew food with our teeth into smaller pieces.
The process of mechanical digestion continues in the stomach. This muscular organ churns and mixes the food it contains, an action that breaks any solid food into still smaller pieces.
Chemical digestion is the biochemical process in which macromolecules in food are changed into smaller molecules that can be absorbed into body fluids and transported to cells throughout the body.
Substances in food that must be chemically digested include carbohydrates, proteins, lipids, and nucleic acids.
Carbohydrates must be broken down into simple sugars, proteins into amino acids, lipids into fatty acids and glycerol, and nucleic acids into nitrogen bases and sugars.
Some chemical digestion takes place in the mouth and stomach, but most of it occurs in the first part of the small intestine (duodenum).
Chemical digestion could not occur without the help of many different digestive enzymes. Enzymes are proteins that catalyze or speed up biochemical reactions.
Digestive enzymes are secreted by exocrine glands or by the mucosal layer of the epithelium lining the gastrointestinal tract.
In the mouth, digestive enzymes are secreted by salivary glands.
The lining of the stomach secretes enzymes, as does the lining of the small intestine.
Many more digestive enzymes are secreted by exocrine cells in the pancreas and carried by ducts to the small intestine
About 80 percent of digestible carbohydrates in a typical Western diet are in the form of the plant polysaccharide amylose, which consists mainly of long chains of glucose and is one of two major components of starch.
Additional dietary carbohydrates include the animal polysaccharide glycogen, along with some sugars, which are mainly disaccharides.
To chemically digest amylose and glycogen, the enzyme amylase is required. The chemical digestion of these polysaccharides begins in the mou
"Digestive System is a system by which ingested food is acted upon by physical and chemical means to provide the body with absorb-able nutrients and to excrete waste products."
Grade 7 chapter1 lesson1 - the digestive systemLermaPendon1
Lesson 2 The Digestive system
-Functions of Digestive system
-Digestion
-Types of Digestion
-Enzymes
-The role of Enzymes in Digestion
-Organs of Digestive system
-The Mouth
-the Esophagus
-Peristalsis
-The Stomach
-Chyme
-the Small Intestine
-Villi
-the Large intestine
-Bacteria and Digestion
-the Digestive system and Homeostasis
-Common Ailments and Disorders of the Digestive system
Digestion and absorption, digestive secretions, their characteristic features: Digestion is the breakdown of food into particles small enough to cross the cellular barrier of the gastrointestinal (GI) system and be carried around the body in the circulation.
This occurs by both mechanical and chemical processes that begin in the mouth and generally end in the small intestine, where 90% of absorption takes place.
The other 10% takes place in the stomach and large intestine and often involves the help of the gut microbiota.
A small amount of absorption is also thought to take place in the mouth.
Mechanical digestion begins in the mouth with chewing and continues with segmental muscle contractions in the stomach and intestines.
Chemical digestion is primarily mediated by enzymes present in the secretions of the salivary glands, stomach and pancreas, and on the epithelial lining of the small intestine
Mechanical digestion is physical process in which food is broken into smaller pieces without chemically.
It begins with our first bite of food and continues as we chew food with our teeth into smaller pieces.
The process of mechanical digestion continues in the stomach. This muscular organ churns and mixes the food it contains, an action that breaks any solid food into still smaller pieces.
Chemical digestion is the biochemical process in which macromolecules in food are changed into smaller molecules that can be absorbed into body fluids and transported to cells throughout the body.
Substances in food that must be chemically digested include carbohydrates, proteins, lipids, and nucleic acids.
Carbohydrates must be broken down into simple sugars, proteins into amino acids, lipids into fatty acids and glycerol, and nucleic acids into nitrogen bases and sugars.
Some chemical digestion takes place in the mouth and stomach, but most of it occurs in the first part of the small intestine (duodenum).
Chemical digestion could not occur without the help of many different digestive enzymes. Enzymes are proteins that catalyze or speed up biochemical reactions.
Digestive enzymes are secreted by exocrine glands or by the mucosal layer of the epithelium lining the gastrointestinal tract.
In the mouth, digestive enzymes are secreted by salivary glands.
The lining of the stomach secretes enzymes, as does the lining of the small intestine.
Many more digestive enzymes are secreted by exocrine cells in the pancreas and carried by ducts to the small intestine
About 80 percent of digestible carbohydrates in a typical Western diet are in the form of the plant polysaccharide amylose, which consists mainly of long chains of glucose and is one of two major components of starch.
Additional dietary carbohydrates include the animal polysaccharide glycogen, along with some sugars, which are mainly disaccharides.
To chemically digest amylose and glycogen, the enzyme amylase is required. The chemical digestion of these polysaccharides begins in the mou
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
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
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).
12.
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).
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.
19.
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.
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
