Transcript Slide 1

DIARRHEA
MODULE FOR TEACHERS
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
DEFINITION
Diarrhea is “an abnormal increase
in the frequency and liquidity
of one’s stools”
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
CAUSES OF DIARRHEA
• INFECTIOUS
– Viral
– Bacterial
– Parasitic
• NON-INFECTIOUS
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Certain medications
Stress
Changes in diet
Other medical
conditions
COMMON SIGNS &
SYMPTOMS OF DIARRHEA
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Nausea and vomiting
Loss of appetite
Bloating and gas
Abdominal cramps and pain
Fever
COMMON SIGNS &
SYMPTOMS OF DIARRHEA
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General weakness or feeling faint
Malaise and headache
Blood in stool
Mucus in stool
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 > 24
hours
• If the patient has persistent vomiting
• If the patient has signs of dehydration
(dehydration is the most common
complication of diarrhea)
What are the signs of dehydration?
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Dryness of the mouth
Thirst
Reduced amount of urine
Weakness and lightheadedness
TREATMENT
All diarrheas are “treatable”.
Dehydration can be avoided with
adequate fluid replacement.
TREATMENT
Give Oral Rehydration Therapy (ORT).
It is important to start early
and continue giving
ORT throughout the
diarrheal illness
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
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.
PREVENTION OF FOOD AND
WATER-BORNE DISEASES
MODULE FOR TEACHERS
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.
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.
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.
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
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.
FOOD PREPARATION
• Meat preparation
– All meats should be cooked thoroughly.
– Adequate cooking will prevent parasitic
and bacterial infections.
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.
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
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