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    Enteric Disease

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    Hazel Zulla
    The document discusses two enteric diseases: typhoid fever and hepatitis A. It provides information on the etiology, modes of transmission, clinical manifestations, diagnosis, management, and treatment of each disease. Typhoid fever is caused by Salmonella Typhosa bacteria and spreads through contaminated food and water. It causes a step-ladder rise in temperature and other symptoms like rose spots. Hepatitis A virus typically spreads through fecal-oral transmission and contaminated food or water. It presents initially with fatigue and fever and later possibly jaundice, dark urine, and clay-colored stool if the liver is damaged. Proper sanitation, hand washing, and safe food and water handling are important for prevention of both diseases.

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    Enteric Disease

    Uploaded by

    Hazel Zulla
    32 views2 pages
    The document discusses two enteric diseases: typhoid fever and hepatitis A. It provides information on the etiology, modes of transmission, clinical manifestations, diagnosis, management, and treatment of each disease. Typhoid fever is caused by Salmonella Typhosa bacteria and spreads through contaminated food and water. It causes a step-ladder rise in temperature and other symptoms like rose spots. Hepatitis A virus typically spreads through fecal-oral transmission and contaminated food or water. It presents initially with fatigue and fever and later possibly jaundice, dark urine, and clay-colored stool if the liver is damaged. Proper sanitation, hand washing, and safe food and water handling are important for prevention of both diseases.

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    ENTERIC-DISEASE

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    The document discusses two enteric diseases: typhoid fever and hepatitis A. It provides information on the etiology, modes of transmission, clinical manifestations, diagnosis, management, and treatment of each disease. Typhoid fever is caused by Salmonella Typhosa bacteria and spreads through contaminated food and water. It causes a step-ladder rise in temperature and other symptoms like rose spots. Hepatitis A virus typically spreads through fecal-oral transmission and contaminated food or water. It presents initially with fatigue and fever and later possibly jaundice, dark urine, and clay-colored stool if the liver is damaged. Proper sanitation, hand washing, and safe food and water handling are important for prevention of both diseases.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views2 pages

    Enteric Disease

    Uploaded by

    Hazel Zulla
    The document discusses two enteric diseases: typhoid fever and hepatitis A. It provides information on the etiology, modes of transmission, clinical manifestations, diagnosis, management, and treatment of each disease. Typhoid fever is caused by Salmonella Typhosa bacteria and spreads through contaminated food and water. It causes a step-ladder rise in temperature and other symptoms like rose spots. Hepatitis A virus typically spreads through fecal-oral transmission and contaminated food or water. It presents initially with fatigue and fever and later possibly jaundice, dark urine, and clay-colored stool if the liver is damaged. Proper sanitation, hand washing, and safe food and water handling are important for prevention of both diseases.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ENTERIC DISEASES

    Typhoid Fever  Albuminuria


     Headaches
     Systemic infection, bacterial of the alimentary
     Back and joint pain
    canal in human transmitted by:
     Slight cough
    5 F’s  Abdominal discomfort
     Anorexia
    1. Flies
     N/V
    2. Food
     Diarrhea/constipation
    3. Feces
     Malaise/lassitude
    4. Fingers
     Pea-soup consistently stool
    5. Fomites
    Management and Treatment:
    Etiologic: Salmonella Typhosa
     Maintain/restore fluids and electrolytes
    Common among 40 years old especially women
     Monitor VS
    Mode of Transmission:  Prevent further injury
     Hygienic measure, hand washing
     Direct or Indirect
     TSB
     Principle vehicles are food and water
     Watch out intestinal bleeding
     Contamination is usually by hands of carriers
     Avoid street/raw food
     Flies are the vectors
     Boil water 2-3 minutes
    Incubation: average 2 weeks, range from 1-3 weeks  Chlorination
     Safe water
    Communicability: as long as typhi bacilli appear in
    exceta; usually from appearance of prodromal Medications:
    symptoms from first week throughout convalescence
     Chloramphenicol
    Diagnosis:  Ampicillin

     Typhidot – CONFIRMATORY Nursing Responsibility:


     Stool/Urine analysis/culture  Demonstrate TSB, feeding, changing linens
     Widal test  Any bleeding from rectum, blood in stools,
     Rectal swab sudden acute abdominal pain, restlessness,
    Types of Typhidot: falling off temperature should be reported
    immediately
    1. Typhoid ileitis – infection in ileum  Continue monitor VS
    2. Typhoid toxemia – infection in meninges
    3. Typhoid psychosis – mental changes

    Clinical Manifestations Hepatitis A

     Step ladder rise of temperature (104 during 1 st  Acute infectious disease of liver
    weeks then plateau during 2nd weeks and then  Young people especially school children re most
    gradual fall during 3rd and 4th week) frequently affected
     Accelerated breathing Etiology: Hepatitis A virus
     Pulse: slow and dicrotic
     Respiration between 20-30 bpm Predisposing factors:
     Rose spots – 1 to 2 mm in diameter on skin and  Poor sanitation
    abdomen – PATHOGNOMONIC SIGN  Contaminated food and water
     Diffuse tenderness of spleen
    ENTERIC DISEASES

     Unsanitary method of preparing and serving  Plenty of fluids


    food  Avoid alcohol beverages
     Malnutrition  Avoid medicine and substance that causes harm
    to the liver
    Incubation: 2-6 weeks
    Diet:
    Mode of Transmission:
     Avoid saturated fats found in butter, sour cream
     Fecal-oral
    and other high-fat dairy foods, fatty cuts of
     Contaminated food and water meat and fried foods
    Clinical Manifestations: Prevention and Control:
    I. Ecteric (w/o jaundice)
     Ensure safe water for drinking
     Fatigue
     Sanitary method in preparing handling and
     Fever serving food
     Anorexia  Proper disposal of feces and urine
     Weight loss  Washing hand very well before eating and after
     Malaise using the toilet
     Headache  Separate and proper cleaning of articles used by
     N/V the patient
     Photophobia
     Muscle pain
    II. Clinical/Icteric (with jaundice)
     Yellowish discoloration of skin, mucus
    membrane and sclera (indicates damage live
    and unable to remove bilirubin from blood)
     Pruritus
     Indigestion
     Abdominal pain/tenderness
     URQ discomfort
     Dark amber colored urine (bile is removed from
    the blood and excreted in urine)
     Clay colored feces
    III. Postecteric/Recovery
     S/S start to decrease

    Diagnostic:

     Liver function test


    - ALT
    - SGOT
    - SGPT
     Stool and Urine exam

    Management and Treatment:

     Prophylaxis IM of gamma globulin which is safe


    and inexpensive and effectives means of
    preventing hepatitis A
     Complete bed rest

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