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    Acute Gastroenteritis

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    robert tucay
    Acute gastroenteritis, also known as stomach flu, is a sudden inflammation of the stomach and intestines caused by viral, bacterial, parasitic, or foodborne infections. Common causes are noroviruses in adults and rotavirus in children. Symptoms include vomiting, diarrhea, abdominal cramps and pain. Most cases resolve with rest and oral rehydration with fluids, but some, especially young children and older adults, can lead to severe dehydration requiring hospitalization and IV fluids. Prevention focuses on proper handwashing and food handling.

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    Acute Gastroenteritis

    Uploaded by

    robert tucay
    345 views2 pages
    Acute gastroenteritis, also known as stomach flu, is a sudden inflammation of the stomach and intestines caused by viral, bacterial, parasitic, or foodborne infections. Common causes are noroviruses in adults and rotavirus in children. Symptoms include vomiting, diarrhea, abdominal cramps and pain. Most cases resolve with rest and oral rehydration with fluids, but some, especially young children and older adults, can lead to severe dehydration requiring hospitalization and IV fluids. Prevention focuses on proper handwashing and food handling.

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    Acute gastroenteritis, also known as stomach flu, is a sudden inflammation of the stomach and intestines caused by viral, bacterial, parasitic, or foodborne infections. Common causes are noroviruses in adults and rotavirus in children. Symptoms include vomiting, diarrhea, abdominal cramps and pain. Most cases resolve with rest and oral rehydration with fluids, but some, especially young children and older adults, can lead to severe dehydration requiring hospitalization and IV fluids. Prevention focuses on proper handwashing and food handling.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    345 views2 pages

    Acute Gastroenteritis

    Uploaded by

    robert tucay
    Acute gastroenteritis, also known as stomach flu, is a sudden inflammation of the stomach and intestines caused by viral, bacterial, parasitic, or foodborne infections. Common causes are noroviruses in adults and rotavirus in children. Symptoms include vomiting, diarrhea, abdominal cramps and pain. Most cases resolve with rest and oral rehydration with fluids, but some, especially young children and older adults, can lead to severe dehydration requiring hospitalization and IV fluids. Prevention focuses on proper handwashing and food handling.

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    Acute Gastroenteritis (also called Stomach Flu)

    • Acute gastroenteritis is a sudden condition that causes irritation and inflammation of the stomac

    h and intestines or the gastrointestinal tract.


    • Viral infection is the most common cause of gastroenteritis but bacteria, parasites, and food-borne illness
    (such as shellfish) can also cause acute gastroenteritis.
    • Fifty to seventy percent of cases of gastroenteritis in adults are caused by the noroviruses while rotavirus is the
    leading cause of infection in children. Staphylococcus aureus can form a toxin that cause food poisoning while
    the resident Escherichia coli can also cause significant problems.
    • Many people who experience symptoms of vomiting and diarrhea, which develop from these types of
    infections or irritations believe they have food poisoning, and they indeed have a food-borne illness.
    • The severity of gastroenteritis depends on the immune system’s ability to resist and fight the infection.
    Electrolytes, especially sodium and potassium may be lost if the client continue to vomit and experience
    diarrhea.
    • Most people recover easily from a short course of vomiting and diarrhea by drinking lots of fluids and
    resuming a typical diet. But for some, especially the young and the old, loss of body fluids with gastroenteritis
    can cause dehydration, which is a life-threatening condition unless it is treated and fluids are replaced.

    Pathophysiology:
    The mechanisms potentially responsible for viral diarrhea include lysis of enterocytes, interference with the brush
    border function that leads to malabsorption of electrolytes, stimulation of cyclic adenosine monophosphate (cAMP),
    and carbohydrate malabsorption. For bacterial gastroenteritis, the pathophysiology involves the elaboration of toxin
    by enterotoxigenic pathogens and the invasion and inflammation of mucosa by invasive pathogens. Parasitic
    organisms invade epithelial cells and cause villus atrophy and eventual malabsorption.
    Clinical Manifestations:

    • Low grade fever to 100°F (37.8°C)


    • Nausea with or without vomiting
    • Mild to moderate diarrhea
    • Crampy and painful abdominal bloating

    More serious symptoms include:

    • Blood in vomit or stool


    • Vomiting more than 48 hours
    • Fever higher than 101°F (40°C)
    • Swollen abdomen or abdominal pain
    • Dehydration that is manifested by weakness, lightheadedness, decreased and concentrated urination, dry skin
    and poor turgor, and dry lips and mouth
    Diagnostic Tests:

    • Blood test
    • Analysis of stool samples
    • Electrolyte tests
    • Physical examination to rule other existing conditions such as appendicitis

    Medical Management:
    Home care:

    • Clear fluids are appropriate for the first 24 hours to maintain adequate hydration.
    • They should be given oral rehydration solutions such as Pedialyte for pediatric patients or commercially
    prepared oral rehydration solution. For homemade ORS, mix 2 tablespoons of sugar (or honey) with ¼
    teaspoon of table salt in 1 liter (1 qt) of clean or previously boiled water.
    • After 24 hours without vomiting , begin to offer soft bland foods such as the BRAT diet, which includes
    bananas, rice, applesauce without sugar, toast, pasta, and potatoes.

    Hospitalization:

    • Hydration through intravenous line.


    • Replacement of fluid losses volume per volume.
    • Encourage small, frequent feedings.

    Prevention:

    • Always wash your hands before eating and after using the comfort room.
    • Eat only properly cooked and stored food.
    • Bleach soiled linens used.
    • Have vaccinations for salmonella typhi, vibrio cholerae, and rotavirus.

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