Diseases and

Disorders
 Objectives
At the end of the lesson the students are
expected to:
1. Discuss some diseases and disorders of
the digestive system;
2. reflect on healthful practices that affect
the digestive system; and
3. Explain the diseases of the digestive
system and its prevention, through role
playing.
 Disease VS Disorder
is an impairment of Disturbance of the the
the normal function regular functioning of
of body organs the body.
manifested by
symptoms as a
response to
environment, infected
agents and genetic
conditions.
DISORDER
 Diarrhea
loose bowel accompanied by vomitting
Eating contaminated foods
Drink water to prevent dehydration
 Constipation
Hard, dry stool and bowel movements are
infrequent
Drink plenty of water, eat fiber rich food
and have regular exercise.
Irritable bowel syndrome
Alternately experiencing diarrhea and
constipation caused by stress, allergies or
insufficient intake of fiber.
 Obesity
Abnormal accumulation of fat in the body
 Lactose intolerance
Inability to absorb sugar (lactose).
Intake of lactase supplements
DISEASES
 Gastroesophageal Reflux
Disease
Ingested food leaks back from
the stomach into the esophagus
It results into severe heartburn ,
dysphagia and reflux
CAUSES : stomach acid flows
back that irritates the lining of
the esophagus
 TREATMENT :
Elevation of the upper body while
lying
Avoid chocolate, peppermint, fatty
foods, spicy or acid containing
foods, alcoholic and caffeinated
drinks
Take an antacid an hour after meals
to neutralize acidity in stomach
 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 drugs.
 Symptoms burning
pain in abdomen,
between meals and
early morning, may be
relieved by eating or
taking antacids.
Diagnosis x-ray,
presence of bacteria
 Inflammation of mucous
membrane lining of
stomach and intestine
Common cause = Virus
Symps diarrhea and
vomiting for 24-36 hours
Complication =
dehydration
 Esophagitis
Inflammation of
esophagus caused
by infection.
Acid regurgitation
and difficulty in
swallowing.
 Uncontrolled growth of abnormal cells in colon.
PREVENTION
Balanced diet & regular exercise
SYMPTOMS
Stomach cramping and bloating
bloody and thin stool
Vomiting
Extreme fatigue
Unexplained weight loss
TREATMENT
Surgery, Radiotherapy and chemotherapy
 A blind sac attached to
the cecum and has no
known function.
When appendix becomes
inflamed
If it ruptures, bacteria
from appendix can spread
to peritoneal cavity.
Symptoms- RLQ pain,
rebound tenderness, fever,
nausea, and vomiting
RX - appendectomy
 Anorexia nervosa
is an eating disorder that
makes people lose more
weight that what is
considered healthy for
they age and built.
Bulimia nervosa
characterized by
compulsive eating and
forced vomiting by
inserting ones finger
into the mouth until the
food eaten is removed
from the body.
 Eat in moderation,
especially foods
which are high in
refined sugar and
saturated fat.
If you are eating
snacks, replace
junk foods with
whole fruit.
 Drink enough
water everyday.
 Chew your food
slowly and make
sure that you
are relax while
eating.
Avoid eating
when you are
distracted or
while doing any
physical
activities.
 Exercise
regularly.
Exercising can
help in proper
metabolism.
Regular exercise
helps reduce the
accumulation of
fat from oily
foods.
 Observe proper
posture.
 Observe proper
posture.
1. Endoscopy
2. Colonoscopy
3. Laparoscopy
4. MRI
5. Ultrasound
1. Proper Nutrition
Balanced diet
Fiber rich foods
Less fatty foods
Moderation in eating
acidic & spicy food
Avoid drinking coffee
and tea
Dont take too much
salt and sugar
Avoid processed
foodds
Drink plenty of water
2. Healthy Lifestyle
Balanced diet
Fiber rich foods
Less fatty foods
Moderation in eating
acidic & spicy food
Avoid drinking coffee
and tea
Dont take too much
salt and sugar
Avoid processed
foodds
Drink plenty of water
1. Pay attention to the serving size,
especially how many servings there
are in the food package. Then ask
yourself, "How many servings am I
consuming"? (e.g., 1/2 serving, 1
serving, or more)
2. Calories provide a measure of how
much energy you get from a serving
of this food. People consume more
calories than they need without
meeting recommended intakes for a
number of nutrients. The calorie
section of the label can help you
manage your weight

General Guide to Calories

40 Calories is low
100 Calories is moderate
400 Calories or more is high
3. The nutrients listed first are the ones
people generally eat in adequate
amounts, or even too much. They are
identified in yellow as Limit these
Nutrients. Eating too much fat,
saturated fat, trans fat, cholesterol, or
sodium may increase your risk of
certain chronic diseases, like heart
disease, some cancers, or high blood
pressure.
 4. Most people don't get enough dietary
fiber, vitamin A, vitamin C, calcium,
and iron in their diets. They are
identified in blue as Get Enough of
these Nutrients. It can mprove your
health and help reduce the risk of
some diseases and conditions.
calcium may reduce the risk of
osteoporosis, a condition that results in
brittle bones as one ages.
high in dietary fiber promotes healthy
bowel function. Additionally, a diet rich
in fruits, vegetables, and grain products
that contain dietary fiber, particularly
soluble fiber, and low in saturated fat and
cholesterol may reduce the risk of heart
disease.
5. Note the * used after the
heading "%Daily Value" on the
Nutrition Facts label. It refers
to the Footnote in the lower
part of the nutrition label,
which tells you
"%DVs are based on a 2,000
calorie diet". This statement must
be on all food labels.