Hematology

Question 1

Anemias resulting from increased destruction of RBC

Answer 1

1. Sickle cell disease

2. Glucose - 6 - Phosphate Dehydrogenase Anemia

Question 2

Sickle cell disease

Answer 2

genetic; chronic anemia, pain, disability, organ damage, increased risk for infection, early death.
TX: hydration, oxygen ( lack cause sickling ), transfusion with RBC to elevate HbA

Question 3

Glucose - 6 - Phosphate Dehydrogenase Anemia

Answer 3

hemolytic anemia (blood cell destroying)
TX: Hydration - to prevent debris and hemoglobin from collecting in kidney tubules - ARF ( Mannitol);  transfusions.

Question 4

Anemias resulting from decreased production of RBC

Answer 4

1. Iron deficiency anemia
2. Vitamin B12 deficiency anemia
3. Folic acid deficiency anemia
4. Aplastic anemia

Question 5

Iron deficiency anemia (microcytic)

Answer 5

2/3 of iron - in hemoglobin; 1/3 - bone marrow, spleen, liver, muscle. Serum ferritin < 10 ng/ml (normal 12-300 ng/ml)
TX: iron reach food; Ferrous Sulfate ( oral supplement , take between meals); severe - iron solution IM ( z track)

Question 6

Iron Food Sources

Answer 6

red meat, organ meat, egg yolks, kidney beans, leafy green vegetables, raisins

Question 7

Vitamin B12 deficiency anemia (macrocytic)

Answer 7

B12 activate enzyme that move folic acid into cell when DNA synthesis occurs + nerve function ;

Question 8

Vitamin B12 Food Sources

Answer 8

animal proteins, eggs, nuts, dairy products, dried beans, citrus fruit, leafy green vegetables.

Question 9

Folic acid deficiency anemia: food sources

Answer 9

green leafy vegetables, liver, yeast, citrus fruit, dried beans, nuts.

Question 10

Aplastic anemia

Answer 10

deficiency of RBC because of failure of the bone marrow to produce this cells; usually occurs with leukopenia, thrombocytopenia.

Question 11

Pancytopenia

Answer 11

reduction in the number of red, white blood cells + platelets.