Project #9106 - Pathophysiology15

???HCR240 Module 15 Alterations ofGastrointestinal Function


1.   Describe the symptoms of lactose intolerance. Why does this occur? (2 points)

2. What is occult bleeding? What complication is the patient who has this condition most at risk for developing? (2 points)

3. Describe reflux esophagitis and GERD. What are the causes? What are the symptoms? How is it treated? (4 points)

4. Describe the two types of hiatal hernias. What are the symptoms? (4 points)

5. What is a paralytic ileus? What causes it? How is it diagnosed? (3 points)

6. What are the signs and symptoms of a small bowel obstruction- name 4. (4 points)

7. How is gastritis related to the development of pernicious anemia? How is pernicious anemia treated? (3 points)

8. Discuss how medications, such as NSAIDs (Ibuprofen and aspirin) and steroids are related to peptic ulcer development. What other substances increase the risk for development of peptic ulcers?  (4 points)

9. What is Curling’s ulcer? Why is it thought to occur? (3 points)

10. Differentiate between ulcerative colitis and Crohn’s Disease. Discuss causes and pathophysiological differences. (4 points)

11. What are diverticula? Who is at risk for developing them? What dietary restrictions are placed on patients who have diverticulosis? (4 points)

12. Describe the symptoms of acute appendicitis. (3 points)

13. Differentiate between anorexia and bulimia. Who is at risk for developing these conditions? (4 points)

14. What causes acute mesenteric insufficiency? (2 points)

15. Describe the similarities and differences between hepatitis A, B, and C. (6 points)

16. What is cirrhosis? What are two causes? ( 3 points)

17. Define: cholelithiasis, cholecystitis, and acalculous cholecystitis. (3 points)

18. What is portal hypertension? Who develops this condition? How does this condition relate to ascites? (6 points)

19. What is jaundice. Discuss 3 conditions that can result in jaundice. (4 points)

20. Describe the pathophysiology of acute pancreatitis. (2 points)

21. Who is most at risk for colon cancer? What dietary factors are associated with increased risk of developing colon cancer? What are the symptoms? (6 poi

Subject Medicine
Due By (Pacific Time) 07/15/2013 12:00 am
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