Week 1: Digestive System (graded, 25 points)
Let’s follow the path of a delicious ham and cheese sandwich with lettuce and pickles as it is eaten and digested!
Start at the beginning and discuss the anatomical parts as well as the biochemical roles that contribute to this sand-
wich being turned into chemical energy. Be sure to include mechanical and chemical mechanisms, along with how
they are metabolized in the body!
What happens if one part does not function? For example, what happens to digestion if the person is missing many
teeth but can't afford dentures or perhaps has a digestive disorder?
1 What stress factors may cause issues in the digestive tract for some people?
2 How can a regular exercise program aid in the development of a healthy digestive tract?
3 How might digestion and metabolism be different over the life span?
Digestion is the chemical breakdown of food molecules into smaller molecules that can be used by various cells
within the body. The breakdown is initiated when food is ingested in the mouth and specific enzymes are exposed to
components within the food molecules. Digestion begins in the mouth with mastication, or chewing, performed by
the teeth. The purpose of chewing is to grant the food more exposure to enzymes, therefore allowing chemical diges-
tion to occur faster. The presence of the food in the mouth stimulates exocrine glands. This causes the mouth to se-
crete digestive enzymes, namely salivary amylase. These secreted enzymes aid in the breakdown of foods, officially
starting the digestion process.
What happens if that part does not function? For example, what happens to digestion if the person is missing many
teeth but can't afford dentures, or perhaps has a digestive disorder?
There are several dilemmas involving digestion that the human body may encounter with progressed age, disease, or
improper mechanics, such as lack of teeth. A major threat involving a decrease in digestion ability is malnutrition.
Malnutrition does not simply refer to not eating, but also encompasses insufficient absorbance of nutrients once food
has been eaten. There is a wide array of factors that may lead to malnutrition in an individual. Mechanically, the lack
of teeth is a simple but yet common reason of decreased nutrition intake. Though salivary glands are stimulated
upon the introduction of food to the mouth, a person with no teeth tends to avoid the more strenuous foods to chew,
such as meats, carrots, lettuce, and nuts, and become partial to a lot of soft foods like potatoes and eggs, which may
not necessarily be the most nutritious or balanced. Individuals with gum disease may have all their teeth, but it can
become sore for them to chew their meals and, as a result, the eating dwindles. Jaw injuries or surgeries can cause
discomfort and may temporarily hinder proper ingestion. This makes the digestion process more strenuous and time
consuming on other organs.
What stress factors may cause issues in the digestive tract for some people?
The enteric nervous system, composed of millions of nerves, controls digestion. It communicated with the central
nervous system. Stress has the ability to activate our ‘fight or flight’ response. In this mode, digestion can be slowed
or shut down completely as blood flow is cut off by the central nervous system to focus energy on the perceived
threat. In more nervous situations that are not threats, the body slows down digestion, which may cause abdominal
cramps, grumbling, and gas. Stress factors include substance abuse, such as drugs and alcohol, work, school, and
simply puberty. Also, the constant intake of pesticides and growth hormones from processed foods take a big toll on
the digestive tract; the body does not receive the proper balanced nutrition. Constant stress can cause inflammation
in the GI tract, and vice versa, constant GI tract problems cause increased levels of hormonal stress.
How can a regular exercise program aid in the development of a healthy digestive tract?
Exercise improves blood circulation throughout the entire body, including in our digestive systems. This motion aids
in peristalsis and keeps food moving easily moving through the entire tract. This repels constipation, which also de-
ters the possible chance of hemorrhoids, gas, bloating and cramps, even those sometimes associated with the men-
strual cycle.
How might digestion and metabolism be different over the lifespan?
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 09:03:07 GMT -05:00
https://www.coursehero.com/file/22746350/Nutrition-Discussion-Post/
, Aging is a factor in many digestive disorders; older adults are more prone to get digestive tract disorders because of
medicines, antibiotics, and sometimes simply genetics. In the esophagus, the elderly tend to have impaired
esophageal contractions. The movement of food is not impaired by this though, and the bolus can still easily reach
the stomach. In the stomach, damage to the lining increases from the constant acidic environment, especially in
adults who take aspirin. The risk for peptic ulcers increases. Also the stomach loses its elasticity over time and is not
able to accommodate as much food. This is one of the reasons elderly people do not eat nearly as much, but still feel
satisfied after meals. Not many changes occur regarding absorption in the small intestine. The commonly noted
change is that lactase levels decrease, leading to lactose intolerance. Lastly, the rectum does somewhat enlarge in
circumference, but the large intestine does not change much. Constipation can occur more frequently, mainly be-
cause prescription drugs and antibiotics are used more frequently in older adults and elders.
Grodner, Michele, Escott-Stump, S., Dorner, S. (2016). Nutritional Foundations and Clinical Applications: A Nurs-
ing Approach, 6th Edition.
http://physrev.physiology.org/content/86/2/651
Week 2: Carbs, Culture, and Diabetes (graded, 25 points)
In this discussion, you will consider the following information prior to responding with your post.
In order to fully understand Hannah's situation, please answer the following first: When are carbohydrates good for
us? What are "good" versus "bad" carbohydrates? When are they not good for us or our bodies? What chemistry is
involved in their breakdown, usage, and storage? Once you have discussed this, then consider Hannah and Rose's
situation, and think like a nurse!
Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and be-
lieves this is also the best diet plan for her daughter. Hannah says, "I just want to eat like all my friends do!" As a re-
sult, she often cheats, and lately, there has been a steady increase in Hannah's blood sugars. What are the first steps
you would take, as Hannah's nurse, to assess her eating habits and understanding of diabetes mellitus? What did
Hannah and Rose tell you (subjective) and what did you see (objective)?
1. When are carbohydrates good for us?
-Carbohydrates, often referred to as “carbs,” are your body's primary energy source, and they're a crucial part of
any healthy diet. Carbs should never be avoided, but it is important to understand that not all carbs are alike.
2.What are "GOOD" versus "BAD" carbohydrates?
-Good carbs are considered as high in naturally occurring fiber. It is also high in nutrients. Good carbs has low
sodium and low saturated fat. Good carbs also help lower blood sugars and insulins.
-Bad carbs is the opposite of good carbs. It is high in sugar, high in calorie density. It has low fiber and are high in
sodium and saturated fat.
3. When are they not good for our bodies?
-High sodium can have an effect on our bodies. I know when I have too much sodium, I end up getting migraines.
I believe we have to balance the good and the bad carbs. This way, it can help us balance the nutrients we need.
4. What chemistry is involved in their breakdown, usage, and storage?
- Once entered, salivary amylase in the mouth when food is chewed to break down starches to the small intestine
where intestinal juice and pancreatic amylase further break down the starch to simple sugars where they are ab-
sorbed and converted into energy, the necessity for proper carbohydrate consumption can be realized. The proper
form of carbohydrates, when ingested, trickle down through the digestive system where each step in the process can
have a positive effect. The "bad" form of carbohydrates, when eaten, provides the negative effect.
Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and be-
lieves this is also the best diet plan for her daughter. Hannah says, "I just want to eat like all my friends do!" As a re-
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 09:03:07 GMT -05:00
https://www.coursehero.com/file/22746350/Nutrition-Discussion-Post/
Let’s follow the path of a delicious ham and cheese sandwich with lettuce and pickles as it is eaten and digested!
Start at the beginning and discuss the anatomical parts as well as the biochemical roles that contribute to this sand-
wich being turned into chemical energy. Be sure to include mechanical and chemical mechanisms, along with how
they are metabolized in the body!
What happens if one part does not function? For example, what happens to digestion if the person is missing many
teeth but can't afford dentures or perhaps has a digestive disorder?
1 What stress factors may cause issues in the digestive tract for some people?
2 How can a regular exercise program aid in the development of a healthy digestive tract?
3 How might digestion and metabolism be different over the life span?
Digestion is the chemical breakdown of food molecules into smaller molecules that can be used by various cells
within the body. The breakdown is initiated when food is ingested in the mouth and specific enzymes are exposed to
components within the food molecules. Digestion begins in the mouth with mastication, or chewing, performed by
the teeth. The purpose of chewing is to grant the food more exposure to enzymes, therefore allowing chemical diges-
tion to occur faster. The presence of the food in the mouth stimulates exocrine glands. This causes the mouth to se-
crete digestive enzymes, namely salivary amylase. These secreted enzymes aid in the breakdown of foods, officially
starting the digestion process.
What happens if that part does not function? For example, what happens to digestion if the person is missing many
teeth but can't afford dentures, or perhaps has a digestive disorder?
There are several dilemmas involving digestion that the human body may encounter with progressed age, disease, or
improper mechanics, such as lack of teeth. A major threat involving a decrease in digestion ability is malnutrition.
Malnutrition does not simply refer to not eating, but also encompasses insufficient absorbance of nutrients once food
has been eaten. There is a wide array of factors that may lead to malnutrition in an individual. Mechanically, the lack
of teeth is a simple but yet common reason of decreased nutrition intake. Though salivary glands are stimulated
upon the introduction of food to the mouth, a person with no teeth tends to avoid the more strenuous foods to chew,
such as meats, carrots, lettuce, and nuts, and become partial to a lot of soft foods like potatoes and eggs, which may
not necessarily be the most nutritious or balanced. Individuals with gum disease may have all their teeth, but it can
become sore for them to chew their meals and, as a result, the eating dwindles. Jaw injuries or surgeries can cause
discomfort and may temporarily hinder proper ingestion. This makes the digestion process more strenuous and time
consuming on other organs.
What stress factors may cause issues in the digestive tract for some people?
The enteric nervous system, composed of millions of nerves, controls digestion. It communicated with the central
nervous system. Stress has the ability to activate our ‘fight or flight’ response. In this mode, digestion can be slowed
or shut down completely as blood flow is cut off by the central nervous system to focus energy on the perceived
threat. In more nervous situations that are not threats, the body slows down digestion, which may cause abdominal
cramps, grumbling, and gas. Stress factors include substance abuse, such as drugs and alcohol, work, school, and
simply puberty. Also, the constant intake of pesticides and growth hormones from processed foods take a big toll on
the digestive tract; the body does not receive the proper balanced nutrition. Constant stress can cause inflammation
in the GI tract, and vice versa, constant GI tract problems cause increased levels of hormonal stress.
How can a regular exercise program aid in the development of a healthy digestive tract?
Exercise improves blood circulation throughout the entire body, including in our digestive systems. This motion aids
in peristalsis and keeps food moving easily moving through the entire tract. This repels constipation, which also de-
ters the possible chance of hemorrhoids, gas, bloating and cramps, even those sometimes associated with the men-
strual cycle.
How might digestion and metabolism be different over the lifespan?
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 09:03:07 GMT -05:00
https://www.coursehero.com/file/22746350/Nutrition-Discussion-Post/
, Aging is a factor in many digestive disorders; older adults are more prone to get digestive tract disorders because of
medicines, antibiotics, and sometimes simply genetics. In the esophagus, the elderly tend to have impaired
esophageal contractions. The movement of food is not impaired by this though, and the bolus can still easily reach
the stomach. In the stomach, damage to the lining increases from the constant acidic environment, especially in
adults who take aspirin. The risk for peptic ulcers increases. Also the stomach loses its elasticity over time and is not
able to accommodate as much food. This is one of the reasons elderly people do not eat nearly as much, but still feel
satisfied after meals. Not many changes occur regarding absorption in the small intestine. The commonly noted
change is that lactase levels decrease, leading to lactose intolerance. Lastly, the rectum does somewhat enlarge in
circumference, but the large intestine does not change much. Constipation can occur more frequently, mainly be-
cause prescription drugs and antibiotics are used more frequently in older adults and elders.
Grodner, Michele, Escott-Stump, S., Dorner, S. (2016). Nutritional Foundations and Clinical Applications: A Nurs-
ing Approach, 6th Edition.
http://physrev.physiology.org/content/86/2/651
Week 2: Carbs, Culture, and Diabetes (graded, 25 points)
In this discussion, you will consider the following information prior to responding with your post.
In order to fully understand Hannah's situation, please answer the following first: When are carbohydrates good for
us? What are "good" versus "bad" carbohydrates? When are they not good for us or our bodies? What chemistry is
involved in their breakdown, usage, and storage? Once you have discussed this, then consider Hannah and Rose's
situation, and think like a nurse!
Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and be-
lieves this is also the best diet plan for her daughter. Hannah says, "I just want to eat like all my friends do!" As a re-
sult, she often cheats, and lately, there has been a steady increase in Hannah's blood sugars. What are the first steps
you would take, as Hannah's nurse, to assess her eating habits and understanding of diabetes mellitus? What did
Hannah and Rose tell you (subjective) and what did you see (objective)?
1. When are carbohydrates good for us?
-Carbohydrates, often referred to as “carbs,” are your body's primary energy source, and they're a crucial part of
any healthy diet. Carbs should never be avoided, but it is important to understand that not all carbs are alike.
2.What are "GOOD" versus "BAD" carbohydrates?
-Good carbs are considered as high in naturally occurring fiber. It is also high in nutrients. Good carbs has low
sodium and low saturated fat. Good carbs also help lower blood sugars and insulins.
-Bad carbs is the opposite of good carbs. It is high in sugar, high in calorie density. It has low fiber and are high in
sodium and saturated fat.
3. When are they not good for our bodies?
-High sodium can have an effect on our bodies. I know when I have too much sodium, I end up getting migraines.
I believe we have to balance the good and the bad carbs. This way, it can help us balance the nutrients we need.
4. What chemistry is involved in their breakdown, usage, and storage?
- Once entered, salivary amylase in the mouth when food is chewed to break down starches to the small intestine
where intestinal juice and pancreatic amylase further break down the starch to simple sugars where they are ab-
sorbed and converted into energy, the necessity for proper carbohydrate consumption can be realized. The proper
form of carbohydrates, when ingested, trickle down through the digestive system where each step in the process can
have a positive effect. The "bad" form of carbohydrates, when eaten, provides the negative effect.
Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and be-
lieves this is also the best diet plan for her daughter. Hannah says, "I just want to eat like all my friends do!" As a re-
This study source was downloaded by 100000827506713 from CourseHero.com on 08-02-2022 09:03:07 GMT -05:00
https://www.coursehero.com/file/22746350/Nutrition-Discussion-Post/
