Example of a gastrointestinal assessment

A. Essay about food plating and presentation in restaurant industry.

Explain how intestinal obstruction results from volvulus, paralytic ileus, and tumor

Describe the anatomy (the digestive tract and its accessory organs) and the different methods of digestion.

Include three of the most importantfeatures of Digestive system and how it interacts with the respiratory system

Define the meaning of the term "peptic ulcer disease". Discuss some of the risk factors that make people susceptible (including factors that protect the mucosa of the stomach/duodenum and those that cause damage to it.  ANSWER SHOULD INCLUDE: Accurate definition, e.g. mucosa break greater than 3-5mm in the stomach or duodenum with a visible depth.  Discussion of factors e.g. infections (H. Pylori; others mainly in immunocompromised patients,  e.g. cytomegalovirus ,tuberculosis, and syphilis), gastric bypass surgery,  cigarette smoking, medication/drugs, physiological stress associated with critical illness (e.g. septicaemia), autoimmune diseases, eg, vasculitis, sarcoidosis, Crohn's disease.   Discussion of factors e.g. protection: bucarb, blood flow, prostaglandin, mucus. Damage: H. Pylori,  gastric acid, pepsin, drugs  e.g. NSAID

A client has cholelithiasis with possible obstruction of the common bile duct. Beforethe scheduled cholecystectomy, nutritional deficiencies and excesses should becorrected. A nutritional assessment should be conducted to determine whether theclient: a. is deficient in vitamins A, D, and K b. eats adequate amounts of dietary fiber c. consumes excessive amounts of protein d. has excessive amounts of potassium