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DIARRHEA

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Title: DIARRHEA


1
DIARRHEA
  • MODULE FOR TEACHERS

2
OBJECTIVES
  • Define diarrhea
  • Present major causes and symptoms associated with
    diarrhea
  • Provide guidance as to when to seek medical
    attention for diarrhea
  • Students should know
  • When diarrhea requires medical attention
  • When to recognize and manage dehydration

3
DEFINITION
  • Diarrhea is an abnormal increase in the
    frequency and liquidity
  • of ones stools

4
SCOPE OF THE PROBLEM
  • Incidence of diarrhea varies significantly in
    different countries
  • In the Philippines, as of January 2006 per FHSIS
    Annual Report - diarrhea is the No. 1 cause of
    morbidity (illness) in the Philippines

5
CAUSES OF DIARRHEA
  • INFECTIOUS
  • Viral
  • Bacterial
  • Parasitic
  • NON-INFECTIOUS
  • Certain medications
  • Stress
  • Changes in diet
  • Other medical conditions

6
COMMON SIGNS SYMPTOMS OF DIARRHEA
  • Nausea and vomiting
  • Loss of appetite
  • Bloating and gas
  • Abdominal cramps and pain
  • Fever

7
COMMON SIGNS SYMPTOMS OF DIARRHEA
  • General weakness or feeling faint
  • Malaise and headache
  • Blood in stool
  • Mucus in stool

8
When MUST a person with diarrhea consult a doctor?
  • If there is blood or mucus in the stool
  • If the patient has fever
  • If the patient has diarrhea lasting gt 24 hours
  • If the patient has persistent vomiting
  • If the patient has signs of dehydration
    (dehydration is the most common complication of
    diarrhea)

9
What are the signs of dehydration?
  • Dryness of the mouth
  • Thirst
  • Reduced amount of urine
  • Weakness and lightheadedness

10
TREATMENT
  • All diarrheas are treatable. Dehydration can
    be avoided with adequate fluid replacement.

11
TREATMENT
  • Give Oral Rehydration Therapy (ORT). It is
    important to start early
  • and continue giving
  • ORT throughout the
  • diarrheal illness

12
How to prepare ORT
  • Ingredients
  • 1 liter of treated or clean water
  • 2 tablespoons of sugar
  • ½ teaspoon of salt
  • Dissolve sugar and salt in water. Advise the
    patient to drink 1 cup after each loose bowel
    movement

13
TREATMENT
  • Give small, frequent and soft feedings as
    tolerated.
  • Avoid milk, milk products, alcohol, caffeine and
    oily foods.
  • If diarrhea persists for more than 24 hours or is
    severe at the onset, consult a physician.

14
PREVENTION OF FOOD AND WATER-BORNE DISEASES
  • MODULE FOR TEACHERS

15
BACKGROUND AND OBJECTIVES
  • Primary strategy in preventing diarrhea is the
    avoidance of food and water contaminated with
    bacteria from stools.
  • Students should understand the following
  • All untreated water and food that was not
    properly prepared are probably contaminated and
    could be dangerous to your health.
  • Be aware of water and food-borne diseases and how
    transmission occurs.
  • Know the proper methods of food and water
    preparation.

16
BASIC PREVENTIVE MEASURES
  • Always wash your hands before handling food
    (preparation or consumption).
  • Keep your hands away from your mouth.
  • Always wash your hands after using the bathroom!
  • Dispose of waste properly.

17
WATER PREPARATION
  • Tap water may be contaminated unless it is known
    to be safe i.e., potential bacteria are removed
    or inactivated.
  • Bottled water may be the best advice.

18
WATER PREPARATION
  • Two preferred methods of water disinfection
    effective against all pathogens
  • Boil for at least 3 minutes.
  • Filter using a 1-2 micron pore-size filter
    FOLLOWED by treatment with iodine or chlorine
  • Chlorine bleach 2 drops/liter, let stand for 15
    minutes
  • Iodine 2 5 drops/liter, let stand for 15 minutes
  • Iodine tablets ½ tablet/liter, let stand for 15
    minutes

19
FOOD PREPARATION
  • Fresh fruits and vegetables
  • All fruits and vegetables that can be peeled are
    safe once washed and peeled.
  • Any fruit or vegetable that is not or cannot be
    peeled should be washed and soaked.
  • Soak items in a solution of strictly one tbsp.
    (15 ml) household bleach per gallon for 15
    minutes and then rinse in treated water.

20
FOOD PREPARATION
  • Meat preparation
  • All meats should be cooked thoroughly.
  • Adequate cooking will prevent parasitic and
    bacterial infections.

21
FOOD PREPARATION
  • Milk products
  • Bring all fresh (unpasteurized) milk to boil
    before consuming.
  • Other tips
  • Canned foods are generally safe if consumed
    before the expiration date.
  • Freezing does not disinfect food.
  • Food should be eaten immediately after cooking
    and should be protected from flies and other
    sources of recontamination.

22
REFERENCES
  • Diarrhea module, Pre-Service Health Training
    for Volunteers Binder, Peace Corps Office of
    Medical Services
  • Food and Water Preparation module, Pre-Service
    Health Training for Volunteers Binder, Peace
    Corps Office of Medical Services
  • Protocare Corporation 1997

23
  • The Philippine College of Physicians wishes to
    acknowledge the following for their invaluable
    efforts in the preparation of this module
  • Philippine Society of Gastroenterology
  • Ma Lourdes O. Daez, MD
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