ATI Engage Fundamentals: Clinical Nutrition and Digestion

Understanding the physiology of digestion, the importance of healthy eating patterns, and the nutritional value of food allows nurses to promote the nutritional intake of their clients.
Digestion is defined as the act of the body breaking down food into simple substances that are absorbed by the body as nutrients or eliminated by the body as waste.

Digestion involves several organs and structures, including the esophagus, stomach, liver, gallbladder, pancreas, small intestine, large intestine, rectum, and anus.
Esophagus: Muscles in the esophagus propel food down to the stomach.
Stomach: Holds and digests food using acids and enzymes.
Liver: Filters toxins from the blood and produces bile that breaks down carbohydrates, proteins, and fats.
Gallbladder: Stores the bile produced by the liver and releases it when needed.
Pancreas: Produces insulin that helps with the metabolism of sugar.
Small intestine: Breaks down food and absorbs most of the nutrients.
Large intestine: Removes water and electrolytes from food particles for the body’s use while turning the rest into feces.
Rectum: Serves as a temporary storage area for feces.
Anus: Expels feces from the body.

Digestion can be disrupted by several factors, including stress, diet, and disease.
Common digestive issues include:
- Diarrhea
- Constipation
- Indigestion
- Food poisoning
- Flatulence
- Acid reflux

Healthy eating patterns include eating a balanced diet daily, watching calorie intake, and consuming necessary amounts of different nutrients.
A balanced diet provides the body with the nutrients needed to function correctly.
Calories are the energy that is stored in food and used for body processes such as walking, breathing, and thinking.
Typically, the average person needs to consume $2000$ calories per day in order to maintain their weight.

Weight gain can be intentional or unintentional.
Unintentional Weight Gain: The cause of the increased weight should be identified to see if there is an underlying health issue.
Unintentional Weight Loss: The cause should be identified as there may be an undiagnosed health issue needing treatment.

Macronutrients: These include protein, carbohydrates, and fat. They are eaten in large amounts, serve as the primary building blocks of any diet, and provide the body with energy to function.
Micronutrients: These are composed of vitamins and minerals. Only small amounts of micronutrients are required in a diet.
Protein: Found in every cell of the body and known as the building block of the body. It promotes growth, healing, and overall body maintenance.
Carbohydrates: Nutrients that fuel the body, including the central nervous system and brain, while helping protect against disease. They are the body’s primary fuel source and should make up $\text{45 to 65\%}$ of total daily calories.
Glycemic Index: When consuming carbohydrates, the food's glycemic index, or ability to raise the blood sugar level, should be considered.
Vitamins: Micronutrients that promote health and ward off disease while supporting functions of the body.
Minerals: Support functions of the body including hydration, metabolism regulation, and the maintenance of strong teeth and bones.
Water: An essential nutrient that makes up more than half of the body weight and is needed for every system in the body.

The ability to read and understand food labels, as well as comprehend the nutritional value of different foods, allows nurses to help their clients make better food choices.
Regular Diet: Consists of healthy foods coming from all of the food groups.
Soft Diet: Contains foods that are soft and easy to digest as well as swallow.
Pureed Diet: Consists of foods that do not need to be chewed.
Full Liquid Diet: A diet that only contains fluids, foods that are liquids, and foods that are liquids at room temperature.
Clear Liquid Diet: Only contains clear liquids such as broth, gelatin, and water.

Enteral Nutrition: Nutritional intake through the gastrointestinal (GI) tract. This can include intake via the mouth or a gastrointestinal tube. Receiving food through a GI tube is usually referred to as a tube feeding.
Parenteral Nutrition: Given intravenously through a large vein to clients whose GI system does not function appropriately. These clients are typically at risk for malnutrition.", "title": "ATI Engage Fundamentals: Clinical Nutrition and Digestion"}