Digestive Disorders

State Standards 44) Trace food from the time it enters the body until it is released, outlining the organs involved and the digestive processes that occur. 45) **Compare and contrast Basal Metabolic Rate (BMR) and Basal Metabolic Index (BMI). Calculate the BMR and BMI for multiple weights and explain the significance of BMI measurement on the health of individuals. Develop a meal plan for someone who has a BMI greater than 24.5 in order to reduce risk of diabetes, heart disease, or stroke. 46) **Research medical texts and peer-reviewed journals to explain the pathophysiology and abnormal anatomy and/or physiology surrounding diseases, disorders, and/or syndromes of the digestive system. Explain how these abnormalities can affect one’s physical health, outlining signs and symptoms, underlying causation, clinical manifestations, diagnostic procedures, evaluation, and treatment. Differentiate between the diseases in a pediatric, adult, and elderly person. Develop a public service announcement, community awareness presentation, or health education presentation to inform a selected audience about one of these diseases or disorders using the National HOSA competitive events guidelines.

Objectives Students will identify disorders of the digestive system. Students will demonstrate knowledge of BMI vs. BMR Students will create a meal plan for a patient population Students will connect newly learned disorders with normal anatomy already learned by creating a public service announcement over a chosen disorder

Heartburn Acid Reflux Symp- burning sensation When small quantities of stomach acid are regurgitated into the esophagus Avoid chocolate and peppermint, coffee, citrus, fried or fatty foods, tomato products – stop smoking- take antacids – don’t lay down 2-3 hours after eating.

Discussion Applying what you know about gastric secretions. Why would you not want to lay down for 2-3 hours after eating? Why do people who suffer from heartburn describe it as a burning sensation?

Gastroenteritis Inflammation of mucous membrane lining of stomach and intestine Common cause = Virus Symps – diarrhea and vomiting for 24-36 hours Complication = dehydration

Discussion Applying what you know about infection control. What is one of the easiest and most effective ways of preventing the spread of gastroenteritis? Why is dehydration a concern with gastroenteritis?

Ulcer Sore or lesion that forms in the mucosal lining of the stomach Gastric ulcers in the stomach and duodenal ulcer in the duodenum Cause – H. pylori (bacteria) Lifestyle factors that contribute: cigarette smoking, alcohol, stress, certain medications. Symp – burning pain in abdomen, between meals and early morning, may be relieved by eating or taking antacids. Ulcer

Discussion Applying what you know about the gastric secretions. Why would antacids help with ulcer pain? Is it possible for an ulcer to erode all the way through the stomach? What would happen?

Appendicitis A sac attached to the cecum Mass of lymphatic tissue Appendix can become infected by trapped fecal matter If it ruptures, bacteria from appendix can spread to peritoneal cavity. Symptoms- RLQ pain, rebound tenderness, fever, nausea, and vomiting RX – surgical appendectomy

Is this an emergency situation? Why or why not? Discussion Is this an emergency situation? Why or why not? Using medical terminology, where would the incision be made for an appendectomy?

Spread through contaminated food or H2O Hepatitis A Infectious hepatitis Cause – virus Spread through contaminated food or H2O

Hepatitis B Serum Hepatitis Caused by virus found in blood Transmitted by blood transfusion, being stuck with contaminated needles (drug addicts), or through sexual contact Health care workers at risk and should be vaccinated against Use standard precautions for prevention

Why are healthcare workers at a high risk of contracting Hepatitis B? Discussion Why are healthcare workers at a high risk of contracting Hepatitis B? Research: How long can the hepatitis B virus live on a surface?

Cirrhosis Chronic progressive disease of the liver Normal tissue replaced by fibrous connective tissue 75% of cases are caused by excessive alcohol consumption

Applying what you know about the way the liver normally functions Applying what you know about the way the liver normally functions. What would a liver with cirrhosis be impaired doing? What color would these patients skin be?

Cholelithiasis Gallstones Cholecystitis: Inflammation of gallbladder. Cholelithiasis Gallstones Can block the bile duct causing pain in the shoulder blades Digestive pain Small ones may pass on their own, large ones surgically removed Surgical removal of gallbladder = Cholecystectomy

Discussion Applying what you know about a normal gallbladder. What functions would be impaired if someone is suffering from cholelithiasis? Patients suffering from this usually feel a sensation called referred pain, research with your partner what this sensation is.

Disorders of Excretion Constipation When defecation delayed, feces becomes dry and hard RX –diet with cereals, fruits, vegetables, (roughage) drinking plenty of fluids, exercise, and avoiding tension Diarrhea Loose, watery, frequent bowel movements when feces pass along colon to rapidly

Hemorrhoids Due to prolonged straining swollen blood vessels of the rectum. vein walls become stretched, thin, and irritated when you have bowel Movements Due to constipation, and sometimes childbirth

Activity In your small groups…. Create a public Service Announcement over one of the digestive disorders that we discussed. You will present these to the class. Include -How this disorder effects physical health -How this disorder effects mental health -signs and symptoms -cause -how it is diagnosed -treatment -which populations are effected (pediatric, adult, geriatric) You need a visual representation per HOSA guidelines for a public service announcement and be sure to follow the provided grading rubric for presentation and participation.

Diagnostic Tools

State Standards 45) **Compare and contrast Basal Metabolic Rate (BMR) and Basal Metabolic Index (BMI). Calculate the BMR and BMI for multiple weights and explain the significance of BMI measurement on the health of individuals. Develop a meal plan for someone who has a BMI greater than 24.5 in order to reduce risk of diabetes, heart disease, or stroke.

Objectives Students will demonstrate knowledge of BMI through calculations using sample weights and heights. Students will explore diagnostic procedures of the upper Gastrointestinal tract and lower gastrointestinal tract. Students will apply knowledge of BMI and conditions impacted by a high BMI through creation of a meal plan.

Diagnostic Tools BMI vs. BMR BMI (Body Mass Index) –number calculated from your height and weight Helps determine if underweight, health weight, or overweight BMR (basal metabolic rate) –number of calories you burn when your body is at rest  

Calculating BMI Patient who is 125 Ibs. and 5 ft. 3 inches Multiply the weight in pounds by 0.45 (the metric conversion factor) 125 X 0.45 = 56.25 kg

Calculating BMI . Multiply the height in inches by 0.025 (the metric conversion factor) 63 X 0.025 = 1.575 m

BMI  Square the answer from step 2 1.575 X 1.575 = 2.480625

BMI Divide the answer from step 1 by the answer from step 3 56.25 : 2.480625 = 22.7

BMI The BMI for a person who is 5’3" and weighs 125 lbs is 22.7 or practically, 23. The range that is considered healthy is 19-25

Practice Calculating the BMI Calculate these manually 156 pounds 5 foot 8 inches 210 pounds 5 foot 3 inches

Diagnostic Procedures Upper GI Endoscopy Surgical procedure to view the upper GI tract Used to diagnose pain, swallowing dysfunction, and other disorders. https://www.youtube.com/watch?v=DUVDKoKSEkU&t=94s Colonoscopy Surgical procedure to view the lower GI tract Check for colon cancers and to find the source of bleeding https://www.youtube.com/watch?v=zLAPQdlXgdU&index= 7&list=PLfAfJPNGQ8_noPNa2wtYLJP5wLEsBvDHJ

Activity With a partner Develop a meal plan for a BMI of 30 in each of these conditions Research food guidelines and restrictions and use that information to create your plan. Diabetes Heart disease Stroke Cite where you get your information Individually find the nutritional information of a favorite meal. Is it considered healthy? What could you change about it to improve its nutrition.