Question

1. Describe simple vs complex carbohydrates?


2. Describe how protein and fat are used as source of energy?



3. Explain digestion process?


4. Describe the daily daily dietary guideline and daily need?



5. What factors affects nutrition?



6. How does personal hygiene affects patients?




7. Describe the stages of wound?


8. What is slouching vs eschar?
9. What are the factors that affects press injury (ulcer) explain?



10. Describe wound healing Primary vs secondary intentions?




11. Describe evisceration and explain treatment?




12. What is the Braden Scale and describe it’s use?

Answer 1

1)SIMPLE Vs COMPLEX CARBOHYDRATES

SIMPLE CARBOHYDRATES	COMPLEX CARBOHYDRATES
Simple carbohydrates are called simple sugars (monosaccharides) which include glucose,fructose and galactose or double sugare (dissaccharides) which includes sucrose (table sugar),lactose and maltose	Complex carbohydrates are also known as polysaccharide ,starches formed by longer saccharide chains
They are quicker to digest.This means that they produce a spike in blood glucose,providing the body with short lasting source of energy by dissolving inti blood faster tham complex carbohydrates	They take londer time to break down and provide more lasting energy in the body than simple carbohydrates
Dieticians direct people especially, Diabetics patient to consume simple carbohydrates in lesser quantity	Diabetic patients and even others are diercted to consume complex carbohydrates than simple carbohydrates
They increases the calorie without producing a nutrition content to the body.	They reduces the risk of several chronic health conditions such as Type 2 diabetics,cardiovascular disease and sveral form of cancer
Examples- Candy,sugary drinks,syrups,tabke sugar,fruit juice concentrate and products with added sugar such as baked goods or some cereals etc...	Example - Brownrice,oats,vegetables,legumes.nuts ,degermed corn meal,bulgur wheat,buck wheat etc...

2) PROTEINS AND FATS AS SOURCE OF ENERGY

PROTEINS

- Proteins consist of units called amino acids ,strung together in complex formulations.Because proteins ar complex molecules that the body takes longer time to break them down.As a result they are more longer lasting source of energy than carbohydrates.

- The body needs protein to maintain and replace tissues and to function and grow thus ,protein is the main building block in the body and stands as an primary component of most cells such as muscle cells,connective tissues and skin are all built of protein

- Adults need to eat about 60g of protein per day (0.8 grams per kilogram of weight or 10 to 15 % total calories).Children need a bit more than the adults as they are growing.

FATS

- Fats are complex molecules composed of fatty acids and glycerol.The body needs fats for growth and energy which is used to synthesis hormones and other substances needed for the body's activities ( such as prostaglandins)

- Fats are the slowest source of energy but most energy efficient form of food.Each gram of fat supplies the body with about 9 calories more than twice the amount of protein and carbohydrates.

- Fat should be limited to less than about 28% of daily total calories ( lesser then 90g per day),Saturated fats should be limited to less than 8%.

3)DIGESTION PROCESS

The process of digestion onclude 6 activities

Ingestion - It refers to the entry of food through the mouth and the food is chewed and mixed with saliva ,which contains enzymes that begin breaking down the carbohydrates in the food and some lipid digestion via lingual lipase.Chewing increases the surface area of the food and allows an appropriately sized bolus to be produced.

Propulsion - Refers to the movement of food through the digestive tract which includes both the voluntary process of swallowing and involuntery process of peristasis,It consists of sequential,alternating waves of contraction and relaxation of alimentaru wall smooth muscles,which act to propel food.Thus palyss a vital role in mixing food with the digestive juices.

Physical /mechanical digestion - It is a long process whuch includes mastication,chyme( mechanical chruning of food on the stomach serves to further break it and expose more of its surface area to digestive juicescreatind an acidic soup 'chyme') and segmentation stands as a final stage of mechanical digestion

Chemical digestion - Starting from the mouth digestive secretions breaks complex food molecules onto their chemical building blocks ( for example- proteins into separate amino acids).These secretion vary in compositin ,but typically contain water,various enzymes,acids and salts.The process ic completed in small intestine.

Absorption - It takes place primarily within the small intestine.There the most nutrients of are absorbed from the lumen of the alimentary canal inti the bloodstream through the epithelial cells that make uo the mucosa and lipids are absorbed inti lacteals and are transported via the lymphatic vessels to the bloodstream.

Defecation - Is the final step in digestion which is the removal of undigested food materials as feces.

4)DAILY DIETARY GUIDELINE AND NEEDS

Energy - 8,400kj / 2,000kcal

Total fat - less than 70g

Saturates - less than 20g

Carbohydrates - at least 260g

Total Sugars - 90g

Protein - minimum 50 g

Salt - less than 6 g

5)FACTORS AFFECTS NUTRITION

-Genetics and Gender

-Health status

-Dietary energy concentration

-Environmental temperature

-Stocking density

-Feeding strategy and degree of competition for feed

-Variability of nutrient content and availability in ingredients

-Presence of molds,toxins or anti nutritional factors inthe diet

-Inclusion of growth promoters or feed additives in the diet

6)PERSONAL HYGIENE AFFECTS PATIENTS

-Toilet hygiene

-Shower hygiene

-Nail hygiene

-Teeth hygiene

-Sickness hygiene

-Hands hygiene

Absence of these hygiene in daily routine affects patients and others.

7)STAGES OF WOUND

Types of wound

Abrasion - Skin rubs or scrapes

Laceration - deep cut or tearing of sin

Puncture - Small hole caused by a long pointy object such as nail or needle

Avulsion - Partial aor complete tearingof skin and the tissue beneath

Stages of wound healing

Hemostatsis phase - wound being closed by clotting

Inflammatory phase - blood vessels leak transudate causing localized swelling

Proliferative phase - wound is rebuilt and new tissue is made uo of collagen and extracellular matrix

Maturation phase - Collagen remoduling from type 3 to type 1 and the wound is fully closed

8)SLOUCHING - The complications of prlonged standing are conditons that may rise after standing,walking or running for long period It is decribed as improper posture ,movement or rigidity of the spine especuially the cervical and thoracic regions in elation to other body parts.

ESCHAR - It is a slough are piece of dead tissues that is cast off from the skin ,particularly after a burn injury but also seen in gangrene,ulcer ,fungal infections etc...

9)FACTORS THAT AFFECT ULCERATION IN WOUNDS

-Age

-type of wound'

-infection

chronic diseases

poor nutrition

- leck if hydartion

poor blood circulation

edema

ULCERATION IN STOMACH

smoke

alcohol

untreated stress

spicy foods

delayed eating

acidic foods consumption in more amount

10)PRIMARY WOUND HEALING - occurs in the case of aseptic wounds or fersh injuries .The wound edges have smooth borders are in close vicinity.it coccurs afte a surgucal incision in which the edges of the wound are connected by a suture .

SECONDARY WOUND HEALING - It is cannot be close by a primary wound closure .The risk of infection is greatly increased by the partial large scale loss of tissue or an infection has already occured.

11)EVISERATION

IT is a removal of viscera (disembowelment) .OPTHALMOLOGY -The removal of the eye's contents .leaving the scleral ahell and extraocular muscles intact.The procedure is usually performed to reduce pain or improve cosmesis in a blind eye,as in cases of endophthalmitis unresponsive to antibiotics.An ocular prosthetic can be fitted over the evisceration eye i order to cosmesis.The term may also refer to:

Evisceration

autotomy-ejection of viscera as a defensive action by an animal

ophthalmology- removing the internal material from tha eye

pelvic-radical surgucal treatment that removes all organs from the person's pelvic cavity/

12)BRADEN SCALE AND ITS USE

The braden scale use scores from lessthan or equal to 9 to as high as 23.The lower the number the higher the risk of developing an ulcer/injury.There are 6 categories within the braden scale

sensory perception

moisture

activity

mobility

niturtion

friction/shear

19-23 : no risk

15-18 : mild risk

13-14 : moderate risk

less than 9 : severe risk

USES

It is used ton assess patients's risk of pressure ulcers,pressure injuries based upon six areas.

After assessment using the braden scale the treatment patient can be give with appropriate procedures.

It reveals the intention of the injury and helps to cure it effectively