LGI large intestine Flashcards

1
Q

chronic, recurring abdominal discomfort/pain and altered bowel habits

A

Irritable Bowel Syndrome (IBS)

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2
Q

IBS is ____% of the US population
more common in _____ gender
usually develops around age _____

A

10-20%
women
~20

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3
Q

cause of IBS?

IBS is increased intestinal ______ and ______ in response to GI and environmental stimuli

A

unknown

sensitivity and motility

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4
Q

exaggerated IBS response to

A
  • psychosocial factors
  • GI distention
  • Dietary factors
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5
Q

symptoms of IBS include…

  • abdominal discomfort or pain that is ________
  • chronic _____, ______, or both
  • abdominal _____ and ____
  • sensation of ________ of stool
  • _____ pain
  • Increased GI distress associated with ______ issues
A

relieved by defecation
diarrhea, constipation
bloating and gas cramps
incomplete evacuation of stool
rectal pain
psychosocial

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6
Q

constipation predominant IBS

A

IBS-C

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7
Q

diarrhea predominant IBS

A

IBS-D

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8
Q

mixed constipation and diarrhea IBS

A

IBS-M

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9
Q

medical management of IBS

A

antidepressants (nortriptyline, citalopram)
serotonin type 3 receptor antagonists (e.g., alosetron)
anticholinergic agents (e.g., dicyclomine)
loperamide, osmotic laxatives

Stress reduction techniques

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10
Q

Traditional MNT for IBS

Avoid consuming _________
Eat on a regular ________
Limit _________
Avoid excess dietary _____
Limit __________
Reduced _______ if lactose intolerant

Adequate fluid intake (______ L/day)
Omit gas-forming foods- if not tolerated

A

Avoid consuming large meals
Eat on a regular schedule
Limit caffeine
Avoid excess dietary fat
Limit sorbitol, xylitol, & mannitol
Reduced lactose if lactose intolerant

Adequate fluid intake (2 L/day)
Omit gas-forming foods- if not tolerated

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11
Q

Newer Evidence Based MNT for IBS

A

low FODMAPs Diet

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12
Q

low FODMAP diet is

A

diet lower in fermentable oligo
di
monosaccharides
and polyols (sugar alcohols)

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13
Q

FODMAPs are poorly absorbed in the _______, are highly ______, and rapidly ________

A

small intestine
osmotic
fermented by bacteria

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14
Q

for FODMAPs, avoid foods that contain ____ in excess of glucose.

Limit the amount of _____ at every meal

if lactose intolerant, avoid lactose foods

avoid fermentable carbohydrates and polyols

A

fructose
fructose

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15
Q

foods with excess fructose

A

apples
pears
peaches
mango
sugar snap peas
watermelon
canned fruit in natural juice
dried fruit
fruit juice
honey
HFCS

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16
Q

foods with excess lactose

A

dairy products

17
Q

foods with large amount of Oligosaccharides

A

artichokes
asparagus
beets
brussel sprouts
garlic
onions
peas
chickpeas
lentils
kidney beans
baked beans
watermelon
apples
peaches
large amounts of wheat or rye

18
Q

foods with large amounts of Polyols

A

apple
apricots
cherries
pears
peaches
plums
watermelon
prunes
avacado
cauliflower
mushrooms
snow peas
sorbtiol
mannitol
xylitol

19
Q

lower FODMAP fruits to swap

A

bananas
most berries
oranges
grapes
pineapple
grapefruit

20
Q

lower FODMAP vegetables

A

carrots
green beans
bell peppers
cucumbers
squash
spinach
tomatoes
potatoes
zuchinni
eggplant

20
Q

concerns with the low FODMAPs diet

A

very restrictive with decreased nutritional value

21
Q

due to concern with low FODMAPs diet, patients should be prescribed ________

A

MVI with minerals

22
Q

why would someone do a FODMAP diet

A
  • individuals with significant symptoms that have not responded to the traditional MNT
  • individual has a diet high in FODMAPs
  • avoid long term use, this is a temporary thing
23
Q

Low FODMAP diet is followed strictly for ________ until symptoms resolve and then slowly add foods back into the diet because person may be ______

A

2-6 weeks
reactive to certain foods more

24
Q

another option from a STRICT FODMAP diet is to use __________

A

selective FODMAPs reduction

25
Q

what is Diverticulosis

A

Sac-like herniations of the colonic wall
- usually involves the sigmoid colon

26
Q

diverticulosis incidence increases with _______
higher incidence in ____________

A

age

westernized cultures with increased intake of refined grains

27
Q

etiology of diverticulosis ?

May result from _____

A

unknown

increased colonic pressure due to long term constipation

28
Q

diverticulosis symptoms

A

most people have no symptoms

29
Q

complication of diverticulosis

A

inflammation of the diverticula in the colon which is called Diverticulitis

30
Q

MNT for Diverticulosis

A

higher fiber diet - increase GRADUALLY
high fluid intake - 2-3 L/day

31
Q

Clinical manifestations of diverticulitis

A

left lower quadrant (LLG) pain
diarrhea
abdominal distention
N/V
Fever
possible bleeding

32
Q

complications of diverticulitis

A

abscess formation
severe bleeding
obstruction
perforation - sepsis
may require surgical intervention

33
Q

MNT for Diverticulitis initial and long term

A

initially NPO with IVF
then advance to a low fiber diet
adequate intake of protein and iron
Rx MVI with minerals
gradually advance to normal fiber intake as inflammation decreases