1. Digestive Disorders

2. 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.

3. 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

4. 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.

5. 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?

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

7. 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?

8. 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

9. 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?

10. 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

11. 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?

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

13. 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

14. 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?

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

16. 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?

17. 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

18. 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.

19. 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

20. 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

21. 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.

22. Diagnostic Tools

23. 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.

24. 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.

25. 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

26. 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 = kg

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

28. BMI
 Square the answer from step 2
1.575 X =

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

30. 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

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

32. Diagnostic Procedures
Upper GI Endoscopy
Surgical procedure to view the upper GI tract
Used to diagnose pain, swallowing dysfunction, and other disorders.
Colonoscopy
Surgical procedure to view the lower GI tract
Check for colon cancers and to find the source of bleeding
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33. 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.