Week 6 - Elimination and Health Promotion

Question 1

What organs are included in the gastrointestinal (GI) system?

Answer 1

Mouth, esophagus, stomach, small and large intestines, liver, pancreas, gallbladder, and anus.

Question 2

What is the primary function of the GI system?

Answer 2

To ingest, digest, absorb nutrients, and eliminate waste.

Question 3

What is the function of the stomach?

Answer 3

Mixes food and liquids with acid and digestive secretions before emptying into the small intestine.

Question 4

What are the parts of the small intestine and their function?

Answer 4

Duodenum, jejunum, ileum; absorb nutrients into the bloodstream.

Question 5

What does the large intestine do?

Answer 5

Absorbs liquid from waste and forms stool for evacuation through the anus.

Question 6

What is the function of the liver?

Answer 6

Produces bile for fat digestion, synthesizes proteins, breaks down proteins, and stores glycogen.

Question 7

What role does the gallbladder play?

Answer 7

Stores bile and releases it into the small intestine to help digest fats.

Question 8

What function does the pancreas serve?

Answer 8

Releases enzymes that help break down fats, proteins, and carbohydrates in the small intestine.

Question 9

Describe the movement of food through the GI tract.

Answer 9

Mouth → Esophagus → Stomach → Small Intestine → Large Intestine → Rectum → Anus.

Question 10

What are age-related changes in the GI system?

Answer 10

Peristalsis slows, elasticity diminishes, muscle tone decreases, and medication effects increase.

Question 11

Which organs make up the genitourinary (GU) system?

Answer 11

Kidneys, ureters, bladder, and urethra.

Question 12

What is the primary function of the GU system?

Answer 12

Remove waste and excess fluids as urine, regulate electrolytes, blood pressure, and support bone health.

Question 13

What do the kidneys do?

Answer 13

Filter 120-150 quarts of blood daily to produce urine.

Question 14

What is the function of the ureters?

Answer 14

Transport urine from the kidneys to the bladder.

Question 15

Describe the function of the bladder.

Answer 15

Stores urine (up to 2 cups) until it signals the brain to release it.

Question 16

What does the urethra do?

Answer 16

Carries urine from the bladder to the outside of the body.

Question 17

How does age affect the GU system?

Answer 17

Decline in kidney function, loss of bladder tone, risk for incontinence, leakage, or retention.

Question 18

What dietary factors influence urine production and characteristics?

Answer 18

Diet, fluid intake, and beverages like coffee, alcohol, and soda.

Question 19

What are the steps of abdominal assessment and why in that order?

Answer 19

Inspection, auscultation, percussion, palpation — least to most invasive, to avoid altering bowel sounds.

Question 20

What do you assess during inspection of the abdomen?

Answer 20

Contour, symmetry, skin color, scars, bruising, lesions, hair distribution, and pulsations.

Question 21

How do you auscultate the abdomen?

Answer 21

Use the diaphragm for bowel sounds in all 4 quadrants; use the bell for bruits over the aorta.

Question 22

Describe percussion in abdominal assessment.

Answer 22

Assess tissue density; tympany indicates gas, dullness suggests organs or masses.

Question 23

What is CVA tenderness and what does it indicate?

Answer 23

Pain at the costovertebral angle; suggests kidney inflammation.

Question 24

How is palpation performed during abdominal assessment?

Answer 24

Lightly press with fingertips about 1 cm deep, checking for tone, tenderness, masses, or pain.

Question 25

What are expected findings during abdominal assessment?

Answer 25

Flat, symmetrical abdomen; bowel sounds in all quadrants; no tenderness or masses; soft, formed stool; clear, light yellow urine.

Question 26

What are unexpected GI findings?

Answer 26

Constipation, diarrhea, bowel incontinence, distention, rigidity, abnormal bowel sounds, rebound tenderness.

Question 27

What are unexpected GU findings?

Answer 27

Urinary incontinence, urinary retention, changes in urine color, volume, or odor.

Question 28

What are signs and symptoms of appendicitis?

Answer 28

Pain starting around the umbilicus migrating to the right lower quadrant, inflammation of the appendix, risk of rupture.

Question 29

What are key history questions before an abdominal exam?

Answer 29

Ask about diet, bowel and urinary patterns, pain, surgeries, illnesses, pregnancies, and menstrual health.

Question 30

What is a therapeutic diet?

Answer 30

A therapeutic diet is a purposeful modification of typical intake designed to meet a person’s nutritional needs.

Question 31

Give examples of therapeutic diets.

Answer 31

DASH diet, Mediterranean diet, Renal diet, Gluten-Free diet, Ketogenic diet, High Fiber diet, Low FODMAP diet.

Question 32

What are the purposes of therapeutic diets?

Answer 32

Prevent disease progression, maintain/correct nutritional status, address nutrient imbalances, accommodate allergies, and modify texture for safe chewing/swallowing.

Question 33

Who can prescribe a therapeutic diet?

Answer 33

Physicians, nurse practitioners, physician assistants, and registered dietitians (RDNs).

Question 34

How do dietitians support clients starting a therapeutic diet?

Answer 34

Through education, motivation, follow-up, physical assessments, lab tests, and goal setting.

Question 35

How might clients feel when starting a therapeutic diet?

Answer 35

Receptive, vulnerable, embarrassed, defiant, excited, suspicious, impatient, worried, or bored.

Question 36

What does FODMAP stand for?

Answer 36

Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols.

Question 37

Why can high FODMAP foods cause GI symptoms?

Answer 37

They are poorly absorbed in the small intestine and fermented by gut bacteria, causing gas and bloating.

Question 38

What is the Nutrition Care Process?

Answer 38

A systematic approach including nutrition assessment, diagnosis, intervention, and monitoring.

Question 39

What happens during nutrition assessment?

Answer 39

Collection of biochemical, medical, social, food history, and physical exam data.

Question 40

What happens during nutrition diagnosis?

Answer 40

Identification of specific nutrition problems like inadequate intake or altered GI function.

Question 41

What happens during nutrition intervention?

Answer 41

Education, addressing barriers, meal planning, symptom logging, and goal setting.

Question 42

What happens during nutrition monitoring?

Answer 42

Evaluating progress, adjusting plans, providing support, and maintaining motivation.

Question 43

What factors influence nutrition interventions?

Answer 43

Health literacy, motivation, personal beliefs, cultural traditions, dietary preferences, and food access.

Question 44

Give examples of food insecurity experiences.

Answer 44

Skipping meals, eating low-nutrient foods, worrying about food running out, lacking culturally specific foods.

Question 45

How does food insecurity affect children?

Answer 45

Increased risk of anemia, malnutrition, cognitive delays, depression, and poor oral health.

Question 46

How does food insecurity affect college students?

Answer 46

Poor mental/physical health, reduced sleep quality, and lower academic performance.

Question 47

How does food insecurity affect adults?

Answer 47

Higher rates of depression, diabetes, hypertension, high cholesterol, and poor sleep.

Question 48

How does food insecurity affect seniors?

Answer 48

Increased depression, poorer health, and limitations with daily activities.

Question 49

How should healthcare providers address food insecurity?

Answer 49

With compassion, validated screening tools, clear protocols, and resource referrals like SNAP.

Question 50

What are examples of food insecurity interventions?

Answer 50

Food shelf information, SNAP enrollment, emergency food delivery, low-income nutrition education.

Question 51

How are food choices connected to culture?

Answer 51

Culture shapes traditions, beliefs, values, preferences, and self-identity related to food.

Question 52

What should dietitians know about cultural food practices?

Answer 52

They should be aware and sensitive, recognizing they can't be experts in every cultural diet.

Question 53

How can dietitians promote inclusivity?

Answer 53

By fostering a respectful, patient-centered environment responsive to cultural values.

Question 54

What does patient-centered care in nutrition involve?

Answer 54

Listening, respecting personal and cultural values, and shared decision-making.

Question 55

What diet was recommended to the IBS patient?

Answer 55

Low FODMAP diet.

Question 56

What was the outcome for the IBS patient after following a modified diet?

Answer 56

Identified trigger foods and experienced about a 50% reduction in symptoms.