Describe the potential complications of gastritis and dietary recommendations for control of the condition
?The extensive tissue damage that develops in long-term gastritis may disrupt gastric secretory functions and increase the risk of cancer. When autoimmune disease is the cause of atrophic gastritis, it frequently leads to destruction of the stomach cells that produce hydrochloric acid and intrinsic factor. If hydrochloric acid secretions become abnormally low or absent, absorption of nonheme iron and vitamin B12 can be impaired, increasing the risk of deficiency. Lack of intrinsic factor can result in vitamin B12 malabsorption and the vitamin B12-deficiency condition known as pernicious anemia; possible consequences include macrocytic anemia and neurological damage. Dietary recommendations depend on an individual's symptoms. In asymptomatic cases, no dietary adjustments are needed. If pain or discomfort is present, the patient should avoid irritating foods and beverages; these often include alcohol, coffee (including decaffeinated), cola beverages, spicy foods, and fried or fatty foods. If food consumption increases pain or causes nausea and vomiting, food intake should be avoided for 24 to 48 hours to rest the stomach. If hypochlorhydria or achlorhydria is present, supplementation of iron and vitamin B12 may be warranted.
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Kimchi is a famous Korean dish that contains a. rice and fish sauce
b. pickled and fermented vegetables. c. mixed vegetables, aged and stored with chile sauce. d. rice and mixed vegetables. e. a hot barley soup and is served at most meals.
To better identify food allergens in toddlers, it is recommended that
A. new foods are presented in combination and then individual foods are eliminated to identify the allergen. B. citrus fruits and melons should not be given together. C. at some point before the toddler's second birthday, the family have the child follow an allergy-elimination diet for at least two weeks. D. new foods should be presented one at a time and the toddler monitored for allergic reactions for a week.
Cody and Cassy are friends who enjoy working out together. They enjoy going on hikes, running, and biking. During their last adventure they traveled to the Rocky Mountains for a two-day hiking trip. During the first day of their journey Cody made sure to keep drinking water and refueling with health snacks throughout the day. Cassy, who was less diligent in drinking and refueling, had to slow
down the hiking pace and got a severe muscle cramp in her calf shortly before they made it to camp. After a little break she and Cody were able to make it to camp. That night Cody and Cassy ate well and relaxed. After dinner Cody drank three beers by the campfire before going to sleep. After a good night's rest and a healthy breakfast of fruit, peanut butter sandwiches, and coffee they set out on their second day of hiking. In an attempt to avoid the fatigue and muscle cramps she experienced during day one of the hike, Cassy made sure to drink water every 10-15 minutes. Cody was confident that he would be able to stay hydrated and fueled based on his success from day one. However, he noticed that he was extremely thirsty early in the hike and had to drink more water than he did on day one. Several hours into the hike Cassy started to feel a headache coming on so she increased her water intake. A short while later she had to stop hiking because she became confused, felt nauseated, and began to vomit. Cody called the park rangers to get her medical attention. On day two of the hike, what is the likely reason Cassy developed a headache, confusion, and nausea? A) She was experiencing dehydration. B) She was experiencing the onset of the flu. C) She was experiencing water intoxication. D) She was experiencing food poisoning from the peanut butter sandwich.
Nonpathogenic bacteria in the intestinal tract perform all of the following functions except:
a. degrade undigested or unabsorbed dietary carbohydrate. b. produce certain vitamins. c. prevent invasion of tissues by pathogenic bacteria. d. stimulate the production of proteins.