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HN 612 Chapter 27 - Chapter 27 Lower GI Disorders 1 GI t...

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Chapter 27: Lower GI Disorders 1. GI tract has largest surface areas of any tissue, 70% of the body’s immune cells , contains more bacteria than somatic cells in the body and has the greatest exposure to elements of the environment 2. Commom intestinal problems: a. Intestinal gas and flatulence b. Constipation c. Diarrhea d. Steatorrhea e. Gastrointestinal strictures and obstruction 3. Intestinal gas and flatulence a. Gas production i. Swallowed(aerophagia) or produced in GI tract b. Gas Removal i. Absorbed in blood stream ii. Expired through lungs iii. Expelled through belching (eructation) iv. Passed rectally (flatulence) c. Intestinal gasses include: i. Nitrogen, oxygen, CO2, hydrogen, and methane in some people ii. Microbiota in sm intestine produce gases d. Complaints of “excessive gas” i. Increased volume of frequency of belching and flatulence ii. Abdominal distention on cramping pain from accumulation of gases in upper or lower GI tract
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e. Causes of intestinal gas i. Inactivity, decreased GI motility, aerophagia, dietary components, GI disorders ii. Bacterial fermentation (of unabsorbed carbs) in stomach and sm intestine 1. Bacterial overgrowth: from partial obstruction, dysmotility, immune disorders, and GI surgery 2. Malabsorption of fermentable substrate: dietary fiber, resistant starches, lactose, fructose, or alcohol sugars 4. MNT for Intestinal Gas and Flatulence a. Increased production of gas recommendations i. Minimize aerophagia: eat slowly, chew with mouth closed, avoid straws ii. Limit amount of easily fermented, refined carbs iii. Limit amount of total carbs 1. Lrg portions may be undigested or unabsorbed b. Gas not being passed recommendations: i. Goal: enhance movement of gas ii. Low-calorie or low-lipid meals iii. Movement or exercise
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