Upper and Lower Gi Tract Nutrition

Module 2: Upper and Lower GI Nutrition

What is the relationship between certain foods and LES pressure?

The lower esophageal sphincter is the last part of the esophagus, which prevents reflux of gastric contents into the esophagus. Certain foods may be caused by derangement of the swallowing mechanism, obstruction, inflammation, or abnormal sphincter function. There are many disorders that can cause symptoms and consequences due to the types of food you eat. For example: GERD, Hiatal hernia, cancer of esophagus, Dyspepsia, or Gastric ulcer.

What might lead to decreased saliva production in a patient, and what is done to deal with this situation?

If a patient is diagnosed with cancer of the oral cavity, pharynx, or esophagus this may cause more problems with nutrition and eating difficulties. Once surgery has been performed sometimes it is necessary to use tube feeding and an artificial salvia solution or frequent consumption of fluids to prevent a dry mouth.

Discuss the major differences between gastric and duodenal ulcers?

Gastric ulcers occur in mostly along the lesser curvature of the stomach. They are typically associated with the widespread gastritis. With a gastric ulcer, hemorrhage and overall mortality are higher. Duodenal ulcers are characterized by increased acid secretion, nocturnal acid secretion, and decreased bicarbonate secretion. Most occur within the first few centimeters of the duodenal bulb, right below pylorus. Gastric outlet obstructions are more common and gastric metaplasia may occur.

What is dumping syndrome, what are the stages? In what types of patients do you see this condition? The dietary modifications needed to minimize the problems?

Dumping syndrome is a complex physiologic response to the rapid emptying of hypertonic contents into the duodenum and jejunum.

Stage Time occurs Symptoms Why this happens

Early

dumping 10 to 20 minutes Abdominal fullness and nausea (1st). Flushing, rapid heart beat, sweating, faintness. Distention of small bowel from foods and modest fluid shift from systematic circulation into sm. Intestine.

Intermediate 20 to more than hour Bloating, flatulence, cramps, and diarrhea. Increased malabsorption of carbohydrates

Late 1 to 3 hours Perspire, anxious, weak, shaky, hungry, or trouble concentrating Alimentary hypoglycemia, rise in insulin levels and decline in blood glucose levels

What should be eliminated from the diet for PUD, and why?

They should avoid nutrient deficiencies may offer protection. The excessive use of specific spices, alcohol, and coffee should