Gastrointestinal System Applications and Nursing Care
Transcript of Gastrointestinal System Applications and Nursing Care
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Gastrointestinal System
Applications and Nursing Care
ISTANBUL GELISIM UNIVERSITY
BASIC PRINCIPLES AND PRACTICES OF
NURSING II
Assist. Prof. Dr. Funda Karaman
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GI tract anatomy
• 30 ft. long from mouth to anus.
• Consists of mouth, esophagus, stomach,
small intestine, large intestine, rectum, anus.
• Associated organs: liver, pancreas,
gallbladder.
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Function of GI tract
• Each part of system performs different
activities.
• Ingestion and propulsion of food: mouth,
pharynx, esophagus.
• Digestion and absorption: mouth, stomach,
small intestine.
• Elimination: large intestine
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Factors affecting GI tract:
• Emotional factors: stress, anxiety..
• Physical factors: diet, alcohol, caffeine,
cigarette smoking, fatigue, organic diseases.
• Emotional and physical factors may be
manifested by anorexia, epigastric and
abdominal pain, diarrhea, constipation.
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Digestive System Organization
• Gastrointestinal (Gl) tract
– Tube within a tube
– Direct link/path between organs
– Structures• Mouth
• Pharynx
• Esophagus
• Stomach
• Small intestine
• Large Intestine
• Rectum
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Mouth• Teeth mechanically
break down food into
small pieces. Tongue
mixes food with saliva
(contains amylase,
which helps break down
starch).
• Epiglottis is a flap-like
structure at the back of
the throat that closes
over the trachea
preventing food from
entering it. It is located
in the Pharynx.
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Esophagus• Approximately 20 cm long.
• Functions include:
1. Secrete mucus
2. Moves food from the throat to
the stomach using muscle
movement called peristalsis
• If acid from the stomach gets in
here that’s heartburn.
Mouth, Pharynx and Esophagus
Video
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Stomach
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• J-shaped muscular bag that stores the food you eat, breaks it down into tiny pieces.
• Mixes food with Digestive Juices that contain enzymes to break down Proteins and Lipids.
• Acid (HCl) in the stomach Kills Bacteria.
• Food found in the stomach is called Chyme.
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Stomach
• Body, FUNDUS
• CORPUS
• ANTRUM
• PYLORUS
Fundus
Body
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Small Intestine
• small bowel
• enter/o - small intestine
• villi
• Parts
– duodenum
– jejunum
– ileum
• ileocecal valve
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Small intestine• Functions are digestion and
absorption.
• Digestion completed in small
intestine, where
carbohydrates and fats are
broken-down.
• ~23 ft. long, extends from
pylorus to ileocecal valve.
• Composed of duodenum,
jejunum, ileum.
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Large intestine
• About 1.5 meters long
• Function is absorption of water and
electrolytes, elimination (forms
feces and serves as reservoir)
• 4 parts: cecum (and appendix),
colon (ascending colon on the right
side, transverse, descending colon
on the left side, sigmoid), rectum,
anus.
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defecation
• Reflex action involving voluntary and
involuntary control.
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Accessory Organs The Glands
• Not part of the path
of food, but play a
critical role.
• Include: Liver, gall
bladder, and
pancreas
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Liver
• Directly affects digestion by producing
bile
– Bile helps digest fat
• filters out toxins and waste including
drugs and alcohol and poisons.
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Gall Bladder
• Stores bile from the
liver, releases it into the
small intestine.
• Fatty diets can cause
gallstones
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Pancreas
• Produces digestive
enzymes to digest fats,
carbohydrates and
proteins
• Regulates blood sugar
by producing insulin
Web Page Reinforcement Video
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GIS DIAGNOSIS METHODS
• LAB. TESTS
• Blood tests, urine and gaita analyzes
• RADIOLOGICAL INSPECTIONS
• * Direct Abdomen Graph
• * Ultrasonography
• *Tomography
• * Endoscopic examinations
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Nutrition
• Problems present in all age groups, cultures
and socioeconomic classes in all parts of
world.
• caregivers can act as educator and resource
person can have influence on information
and practices of patients and their families.
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Factors affecting nutrition and
diet
• Attitudes
• Cultural and/or religious preferences
• Economic factors
• State of health
• Psychological issues
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NUTRITION PROBLEMS
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Malnutrition
• May be excess, deficit or imbalance in
essential components of a balanced diet.
• Most common in developing countries with
inadequate food sources, poor economic
conditions or lack of education regarding
nutrition.
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Obesity
• Problems associated when more than 20% over
ideal body weight.
• Associated problems-cardiovascular and
respiratory problems, vascular (hypertension),
diabetes, gallstone formation, sleep apnea,
emotional issues, degenerative joint disease, fatty
liver infiltrates.
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Obesity
• Influences: culture, economics, habits, socialization, exercise pattern, work shift
• Diets: calorie in/calorie out.
• Changes: less exercise, larger portions, more carbohydrates.
• Health consequences: diabetes, cardiovascular problems, respiratory, musculoskeletal, Gerd, liver problems.
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Anorexia/bulimia
• Specific psychiatric diagnosis-characterized
by refusal to maintain body weight to
greater than 85% of expected for age and
height.
• Key feature-concern about body image
• Most common in girls and women and
higher economic status.
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Complications
• Amenorrhea, bradycardia, hypotension, hair
loss, constipation, edema with altered fluid
balance, cardiac complications, malignant
arrhythmias, emotional problems.
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Anorexia
• Often common in adolescent girls
• Restrictive eating habits, secretive
• Usually long-standing behavior, familial
tendencies
• Use of laxatives and enemas common
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Bulimia
• The individual takes a lot of food at a high
rate, then vomits immediately afterwards to
empty the stomach.
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Nutrition Education
The aims of nutrition education;
• Develop adequate and balanced eating
habits
• Preventing wrong practices and adverse
effects of food on health
• To provide more efficient and more
economical use of food resources
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NUTRITION TYPES
• Oral route
• Tubes
• - Nazogastric
• - Gastrostomy
• - Jejunostomi
• Parenteral route
• - Total Parenteral Nutrition (TPN)
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Oral route
• Diet I- fluid diet
• Diet II- Soft diet
• Diet III- Normal diet
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Special Diets
• In the treatment of diseases (HT is salt-free
or low-salt diet, diabetic diet)
• For special examination or operation
preparation (soft diet)
• The development and maintenance of health
(low calorie diet in fat individuals)
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Stomach intubation
• If you can’t eat or swallow, you may
need to have a nasogastric tube
inserted.
• This process is known as nasogastric
(NG) intubation
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Gastric AnalysisGavageLavage
Decompression
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• Gastric Analysis
• Gavage
• Lavage
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Gastric Analysis
• Help to diagnose GIS
• Examination of stomach contents
• The stomach contents are removed by
placing the catheter on the empty stomach
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Gavage
• Gastric Gavage is a means of supplying
nutritional substance via a small plastic tube
direct to the stomach.
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Lavage
Gastric lavage, also commonly called stomach
pumping or gastric irrigation, is the process of
cleaning out the contents of the stomach
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Indication of Lavage
• Toxicity and overdose drug
• In stomach bleeds
• When taking poison or foreign matter, the
substance must be digested intensively
• It is applied within the first 4 hours of
intake of such substances
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Decompression
A surgical procedure used to relieve pressure
on stomach.
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Indications for GI Intubation
To decompress the stomach and remove gas and fluid
To lavage the stomach and remove ingested toxins
To diagnose disorders of GI motility and other disorders
To administer medications and feedings
To treat an obstruction
To compress a bleeding site
To aspirate gastric contents for analysis
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Gather equipment:
14 0r 16 Fr NG tube
Lubricating jelly or 0.9% NaCl solution
Tongue blade
Flashlight
Emesis basin
Stethoscope
Disposable gloves
Kidney bathtub
Sticking plaster
50 ml. pine end injector
A glass of water and pipette
Treatment cloth, cottonwood, paper towel
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Procedure
− Explain procedure to client
− Position the client in a sitting or high
fowlers position. If comatose-semi fowlers.
− Examine feeding tube for flaws.
− Determine the length of tube to be inserted.
− Measure distance from the tip of the nose to
the earlobe and to the xyphoid process of the
sternum.
− Prepare NG tube for insertion.
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Measure distance
from the tip of the
nose to the earlobe
and to the xyphoid
process of the
sternum.
Approximately 55-65 cm
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• In pediatric
applications,
measure distance
from the tip of
the nose to the
earlobe and to the
umbilicus.
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Implementation
− Wash Hands
− Put on clean gloves
− Lubricate the tube
− Hand the client a glass of water
− Gently insert tube through nostril to back of throat
(posterior nasopharnyx). Aim back and down toward the ear.
− Have client flex head toward chest after tube has
passed through nasopharynx
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Don't use liquid vaseline and glycerine,
because they do not melt in water
Because we can accidentally enter the respiratory tract and
fat droplets can cause pneumonia in the lungs.
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Emphasize the need to mouth breathe and swallow during
the procedure.
Swallowing facilitates the passage of the tube through the
oropharnyx.
When the tip of the tube reaches the trakea stop and listen
for air exchange from the distal end of the tube. If air is heard
remove the tube.
Advance tube each time client swallows or drinks water
until desired length has been reached.
Do not force tube. If resistance is met or client starts to
cough, choke or become cyanotic stop advancing the tube and
pull back.
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During each swallowing
movement, the catheter is
advanced 4-5 cm
• Swallowing provides epiglottis closure
at the entrance of the trachea.
• Thus the tube easily advances in the
esophagus.
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Nasogastric Tube Position
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5-10 ml of stomach
contents are aspirated
and given back to
the stomach.
When stomach contents are aspirated,
if stomach contents are, catheter is in the stomach
Testing Placement
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• If unable to aspirate:
– Advance tube – may be in air space above aspirate level
– If intestinal placement suspected (pH 4-6) withdraw tube 5 to 10 cm
– Have client lie on his/her left side wait 10-15 mins and attempt aspiration again.
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• Place a stethoscope over the patient’s
epigastrum, while instilling a 5-10 cc air
bolus using an irrigation syringe (the air
enters the stomach when a whooshing
sound is heard).
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The catheter must be fixed on the
nose. When the catheter fixed,
pressure should be prevented in the
nostril.
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GAVAGE
• Feeding via a small plastic tube
• Digestion and absorption should be
adequate
• In patients fed with gavage, nothing is given
orally.
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with which methods?
• Nasogastric
• Oragastric
• Gastrostomy
• Jejunostomy
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Administering Enteral Feeds
Indications:
• Clients who are unable to maintain adequate oral intake to
met metabolic demands
• Surgical cases
• Ventilated clients
• Neuromuscular impairment
• Clients requiring bowel rest.
• Generally these clients have been referred to the Dietician.
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• Gavage foods should not be stored at room
temperature for more than 6 hours
• If you store more than 24 hours in the
refrigerator or more than 6 hours in the
room, the risk of bacterial contamination is
high.
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There are two methods of feeding
• given by injector
• given by Nutritional
pump
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Feeding with tube
(By injector)
• Gavage food
• 50 ml injector
• 20-50 ml injector
• 100-150 ml of water
• Stethoscope
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Procedure
− Explain procedure to client
− The patient is given fowler position or if not
possible, the head is raised by 30 ° and the
right lateral position is given
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• The residual quantity is checked
• (Rezidual amount: It means the amount
of content left in the previous meal)
• Stomach content is aspirated with
injector
• After the quantity is determined, the
content is returned (otherwise the fluid
will cause electrolyte loss)
• If the stomach contents are 50 ml or
more, it is an indication of the delay of
the discharge time
• Nutrition needs to be rearranged.
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Before the meal, 15-30 ml of water
is given
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Food is poured into the injector
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• The injector is kept 30-45 cm above the stomach level
• The nutrient is injected continuously into the injector so that
the injector mustn't completely empty
• Air doesn't go into the stomach and the distension is
prevented.
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• 30-60 ml of water is given after the food is
consumed
• (Food residues in the tube are washed away
and blockage of the tube is avoided)
• Nutrition process lasts 30 minutes on
average
• After feeding, the catheter is closed with the
clamp
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• The food is either given
to the patient
continuously at the
same rate for 24 hours,
or
• is given intermittently at
certain time intervals
during the day and the
amount needed for 24
hours is completed.
This is
nutritional
pump
Nutritional pump
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COMPLICATIONS
Intestinal crampsDiarrheaDehydrationNauseaVomiting
•Delivery of carbohydrate content and excess nutrients
•Delivery food quickly
•Bacterial contamination
Food intensity should be reduced
Slowly given
Dehydration indication observed
(mucosal dryness, thirst)
Fluids taken from the body and removed fluids should be followed
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Glycosuria
Hyperglycaemia
Check blood sugar and urine sugar
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Nursing Care
• Oral and nose care
• In take- out put should be followed
• Weight monitoring
• Blood sugar follow
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Delivery of drugs through tube
• Liquid forms of drugs should be used
• Sufficient amount should be diluted with water (heavy drugs block the probe)
• The tablet should be crushed
• Before and after giving the medicines, water should be given by the probe
• If more than one drug is to be given, each drug should be given separately and 5-10 ml of water should be given between the drugs by way of the probe
• Drugs should not be given with gavage food (otherwise there may be drug-food interaction)
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Gastrostomy
• Surgical procedure in which an opening is created into the stomach
• Preferred route for prolonged nutrition((greater than 3 to 4 weeks)
• Preferred in clients who are comatose – decreases the risk for
regurgitation and aspiration
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Methods of Insertion
• Percutaneous endoscopic gastrostomy
(PEG) may be clamped between feedings
• Low-profile gastrostomy device (LPGD)
may be inserted 3-6 months after initial
gastronomy tube placement
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Feeds can be given by gravity
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Jejunostomy
• Jejunostomy is the surgical
creation of an opening (stoma)
through the skin at the front of
the abdomen and the wall of
the jejunum (part of the small
intestine). It can be performed
either endoscopically, or with
formal surgery
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Total Parenteral Nutrition
(TPN)
• TPN; is the feeding of a
person intravenously,
bypassing the usual process
of eating and digestion.
• The person receives
nutritional formulae that
contain nutrients such as
glucose, salts, amino acids,
lipids and added vitamins
and dietary minerals.
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Indications
• Severe diarrhea
• In patients like chemotherapy, severe
mucositis and esophagitis
• After surgical interventions where the bowel
is to be rested
• Patients with severe malnutrition
• Gastrointestinal system obstruction
• In persistent nausea and vomiting
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Complications
• İnfections
• Metabolic complications
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• Nursing Care;
• Check weight
• Check ın take-out put
• Check Blood sugar
• Check Electrolyte of other laboratory
findings
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References
• Ay F. A. (2013). Basic Concepts And Skills
In Health Practices. Nobel Medical
Bookstore, Istanbul.
• Astı T. A., Karadag A. (2016). Nursing
Fundamentals Nursing Science and Art.
Academy Press And Publishing, Istanbul.