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PathoPharm > Lewis ch 41 - upper GI problems > Flashcards

Lewis ch 41 - upper GI problems Flashcards

1
Q

feeling of discomfort in epigastric area; need to vomit

A

nausea

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2
Q

forceful ejection of partially digested food and

secretions

A

vomiting/emesis

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3
Q

where is the “vomiting center” in the brain

A

medulla

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4
Q

2 most common ABG alterations associated with vomiting

A
  1. metabolic alkalosis

2. metabolic acidosis

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5
Q

Chronic syndrome of mucosal
damage due to reflux of stomach
acid into lower esophagus

A

GERD

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6
Q

factors affecting LES with GERD (5)

A
  • obesity
  • smoking
  • hiatal hernia of mucosal damage
  • alcohol
  • fatty foods
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7
Q

4 S+S GERD

A
  • heartburn
  • dyspepsia
  • regurgitation
  • respiratory symptoms
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8
Q

4 complications GERD

A
  • esophagitis
  • barrett’s esophagus
  • respiratory (coughing, asthma, spasm)
  • dental erosion
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9
Q

treatments for GERD (5)

A
  • low fat diet
  • no alcohol, smoking, caffeine
  • upright position after meals
  • lose weight
  • don’t eat 3 hours before bed
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10
Q

4 most common and effective drugs for GERD

A
  • proton pump inhibitors
  • histamine receptor blockers
  • prokinetics
  • antacids
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11
Q

2 types hiatal hernia

A

sliding (most common)

rolling

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12
Q

S+S hiatal hernia (5)

A
  • heartburn
  • dyspepsia
  • regurgitation
  • chest pain
  • respiratory symptoms
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13
Q

complications of hiatal hernia (7)

A
  • GERD
  • esophagitis
  • ulcers
  • hemmorhage
  • stenosis
  • strangulation
  • aspiration
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14
Q

S+S eosinophilic esophagitis (6)

A
  • heartburn
  • dysphagia
  • food impaction of esophagus
  • nausea
  • vomiting
  • weight loss
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15
Q

possible triggers of eosinophilic esophagitis

A
  • food: milk, eggs, wheat, rye, beef

- environmental: pollens, molds, cat, dog, dust mite allergens

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16
Q

treatment eosinophilic esophagitis (3)

A
  • avoid known allergens
  • PPIs
  • corticosteroids
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17
Q

S+S esophageal strictures (3)

A
  • dysphagia
  • regurgitation
  • weight loss
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18
Q

dilated, tortuous veins due to portal hypertension;

complication of cirrhosis

A

esophageal varices

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19
Q
  • Erosion of GI mucosa from HCl acid and pepsin

- Susceptible areas of GI tract: lower esophagus, stomach, duodenum

A

peptic ulcer disease

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20
Q

risk factors gastric ulcers

A

H pylori
NSAIDs
bile reflux

21
Q

risk factors duodenal ulcers

A

COPD
cirrhosis
pancreatitis
zollinger-ellison syndrome

22
Q

major risk factor with peptic ulcer disease

A

h pylori

23
Q

risk factors peptic ulcer disease (lifestyle and meds - 5)

A
  • alcohol
  • smoking
  • caffeine
  • NSAIDs
  • corticosteroids
24
Q

S+S gastric ulcer (3)

A
  • epigastric discomfort 1-2 hours after meal
  • burning or gaseous pain
  • sometimes perforation is first symptom
25
Q

S+S duodenal ulcer (2)

A
  • burning/cramplike pain in midepigastric or back

- pain 2-5 hours after meal

26
Q

3 major complications peptic ulcer disease

A
  • hemorrhage
  • perforation
  • gastric outlet obstruction
27
Q

most common complication with duodenal ulcer

A

hemorrhage

28
Q

S+S perforation with PUD (5)

A
  • sudden severe abdominal pain
  • no relief with food or antacids
  • abdomen rigid/boardlike
  • bowel sounds absent
  • N/V
29
Q

Inflammation of gastric mucosa

A

gastritis

30
Q

causes gastritis (5)

A
  • NSAIDs or corticosteroids
  • alcohol
  • spicy foods
  • H pylori
  • smoking
31
Q

S+S acute gastritis (4)

A
  • anorexia
  • N/V
  • epigastric tenderness
  • hemorrhage
32
Q

S+S chronic gastritis

A
  • similar to acute
  • asymptomatic
  • pernicious anemia
33
Q

most common cause upper GI bleed

A

peptic ulcer disease

34
Q

what is considered a massive GI bleed

A

greater than 1500 mL blood loss

25% intravascular volume

35
Q

first line management of GI bleed

A

endoscopic therapy

36
Q

3 methods used to coagulate/thrombose GI bleed during endoscopy

A
  • clips or bands
  • thermal ablation
  • injection
37
Q

how much blood loss is required to do surgery for GI bleed

A

2000 mL or shock

38
Q

S+S foodborne illnesses (4)

A
  • nausea
  • vomiting
  • diarrhea
  • cramping abdominal pain
39
Q

S+S botulism (4)

A
  • onset 12-36 hr
  • inability to talk or swallow
  • dizziness
  • abdominal distention
40
Q

sources of botulism

A
  • home preserved vegetables

- improperly canned or preserved food

41
Q

S+S clostridial food poisoning (3)

A
  • onset 8-24 hr
  • midepigastric pain
  • diarrhea
42
Q

sources of clostridial food poisioning

A
  • meat dishes cooked at lower temp

- rewarmed meat dishes

43
Q

S+S E Coli food poisoning (3)

A
  • onset 8 hr-1 week
  • bloody stools
  • hemolytic uremic syndrome
44
Q

sources of E Coli

A

contaminated beef, pork, milk, cheese, fish, cookie dough

45
Q

S+S salmonella (2)

A
  • onset 8 hr-several days

- fever and chills

46
Q

sources of salmonellla

A

improperly cooked poultry, pork, beef, lamb, and eggs

47
Q

S+S staphylococcal food poisoning (2)

A
  • onset 30 min-7 hr

- V/N/D

48
Q

sources of staph food poisoning

A

meat, bakery products, cream fillings, salad dressings, milk

49
Q

what can Escherichia Coli o157:H7 lead to

A

hemorrhagic colitis

kidney failure

PathoPharm (42 decks)

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