Professional Documents
Culture Documents
College of Nursing
MacArthur Highway, Valenzuela City
Case study:
Food intolerance
Submitted by:
Group Irr4E
Basconcillio, Angelica
Cudilldiego, Mia Fatima
Gomez, Paul
Lactaoen, Jayson
Obay, Ma. Grace
Sevilleno, June Carlo
Solis, Ronie
Valerio, Carlo
Vergara, Romeo
Yoyongco, Nelson Czar
Zacarias, McHarris
Submitted to:
Mrs. Vanjie Funelas, R.N.
Introduction
A food intolerance is any form of food sensitivity or abnormal reaction
that does not involve the immune system; consequently, symptoms are less
severe and generally are not life threatening. Lactose intolerance, caused by
deficiencies of the enzyme lactase, is the most common example of a
metabolic reaction. Idiosyncratic reactions, like sulfite-induced asthma, occur
via unknown mechanisms.
Symptoms of food intolerances typically involve the gastrointestinal
tract and include nausea, bloating, gas, cramps, vomiting, and diarrhea.
Other reactions can occur such as headaches, irritability or nervousness.
Symptoms arise from the body’s inability to properly digest the food, as in
lactose intolerance, or the food itself irritating the digestive system.
Nausea and vomiting are common in children, and are usually part of a
mild, short-lived illness. Rarely, the problem can be severe and life-
threatening. Nausea and vomiting are usually caused by another condition
(eg, gastroenteritis), although the list of possible causes changes as a child
grows.
Infants may also vomit because of infections of the intestine or other parts of
the body. Any young infant (newborn to 3 months) who develops a
temperature of 100.4º F (38º C) or higher, with or without vomiting, should
be evaluated by a healthcare provider.
Patient’s profile
Patient’s name: Baby X Nationality: Filipino
Age: 1 year old Sex: Female
Address: Karuhatan, Valenzuela city
One day PTA, patient was noted to have vomiting of previous ingested
food 6 episodes of ½ cup/bout. No LBM, fever, cough, colds noted. No consult
done. No meds given.
Few hours PTA, patient still with vomiting of previous ingested food 1
episode. Still no fever or LBM noted. Patient was brought to a PMD and they
were advised to be admitted at our institute.
Organs that make up the digestive tract are the mouth, esophagus,
stomach, small intestine, large intestine—also called the colon—rectum, and
anus. Inside these hollow organs is a lining called the mucosa. In the mouth,
stomach, and small intestine, the mucosa contains tiny glands that produce
juices to help digest food. The digestive tract also contains a layer of smooth
muscle that helps break down food and move it along the tract.
Two “solid” digestive organs, the liver and the pancreas, produce
digestive juices that reach the intestine through small tubes called ducts.
The gallbladder stores the liver’s digestive juices until they are needed in the
intestine. Parts of the nervous and circulatory systems also play major roles
in the digestive system.
Chemoreceptor
Trigger Zone
Vomiting Center
(medulla)
Nausea and
Vomiting
Nausea and vomiting, unpleasant as they are, serve important
purposes. Good evidence exists that various stimuli that affect nausea and
vomiting come together in an area in the brain known as the vomit (or
emetic) center in the medulla. This "center" is not a discrete nucleus, but a
complex array of neurons coordinated by a "central pattern generator." Still,
for our purpose, it is useful to think of a final pathway that gives rise to
vomiting. The vomit center receives input from four major areas: the GI tract,
the chemoreceptor trigger zone, the vestibular apparatus, and the cerebral
cortex. (The center also has intrinsic chemoreceptor’s that can modulate,
stimulate, and repress nausea.) Each of these four areas responds to certain
types of stimuli, modulated by specific neurotransmitters that bind specific
receptors. Understanding how these areas modulate nausea and vomiting
help us to tailor specific therapies for specific problems.
The GI tract
As the primary source of toxin absorption is the gut, the effect of the GI tract
on the vomit center is complex. Stimulation of the gut chemoreceptor and
stretch receptors triggers nausea and vomiting via vagal nerve afferents and
afferent fibers associated with the sympathetic nervous system. Serotonin,
acetylcholine, histamine, and substance P are major neurotransmitters
involved in stimulating these receptors. Chemoreceptor in the gut appears to
be major mediators of the toxic effect of certain chemotherapeutic agents,
such as cisplatin, even when such drugs are given intravenously via binding
to 5HT3 receptors. In addition to being a neurotransmitter that stimulates
nausea, acetylcholine also increases gut motility and gut secretion.
Histamine mediates transmission of nausea via the vagus nerve. Substance P
binds neurokinin 1 receptors in the gut (and directly in the vomit center in
the brain).
The CTZ senses chemicals in the blood. The CTZ is particularly sensitive to
increasing blood levels of potentially toxic substances. If a toxic substance is
detected, nausea is experienced and the vomit reflex initiated - hopefully
before more toxin is absorbed. It is easy to understand the evolutionary
advantage of such a failsafe. The brain detects an "alien" chemical. By itself,
this is not so unusual - we have lots of peculiar non-self chemicals floating
around in our bloodstreams. However, if the concentration of a chemical is
rapidly rising, this could constitute a threat to our health - better to expel
any residual substance in the stomach; better safe than dead. Two major
neurotransmitters are involved - dopamine, acting on D2 receptors, and
serotonin, acting on 5HT3 receptors. Different toxin responses are mediated
through different neurotransmitters. Opioid-related nausea appears to be
most related to stimulation of D2 receptors. Understanding this has helped
with selective blockage of specific receptors in specific disorders.
Motion and body position are sensed through the vestibular apparatus.
Motion sickness, such as car sickness and seasickness, are mediated through
the vestibular apparatus, as are inner-ear diseases, such as Meniere's
disease. The vestibular apparatus may once have served as a sensor for
certain neurotoxins (such as alcohol) that can produce disequilibrium.
Stimulation of the vestibular apparatus by alcohol may provide a survival
advantage in keeping our species from, literally, drinking ourselves to death.
Stimulus of the vestibular apparatus is mediated largely through histamine
and acetylcholine receptors.
The cerebral cortex and associated structures in the limbic system modulate
complex experiences such as taste, sight, and smell as well as memory
(involved in anticipatory nausea) and emotion. Discrete neuropath ways are
less well understood. However, higher cortical effects are still important and
can be extremely powerful in stimulating and suppressing nausea and
vomiting.
Course in the ward
HEMOGLOBIN RBC
_____Male 140-175 g/L _____Male 5.5 – 6.58x10 12/L
137 Female 123-152 g/L 5.27 Female .45-3.5x10 12/L
Older infants and children — Older infants and children who vomit can
continue to eat, if desired. However, it is common for children to have little
or no appetite during a vomiting illness.
Apple, pear, and cherry juice, and other beverages with high sugar
content should be avoided. Sports drinks (eg, Gatorade) should also be
avoided since they have too much sugar and have inappropriate electrolyte
levels.
• After the total amount has been given, a normal diet can be resumed.
Medication:
Probiotics: •Bifilac
•Bifilac HP
•Natucil Powder
•Isabghol
•Stibs
Antiemetics: •Bismuth subsalicylate (brand names: Kaopectate, Pepto-
Bismol)
•Dipenhydramine HCL
Environment: Protecting Infants and Toddlers Indoors
• Keep rugs and floors cleaned regularly.
• Wash toys, rattles, and vinyl cloth books daily.
• To clean, mix one-quarter cup of household liquid chlorine bleach with one
gallon of fresh tap water. Thoroughly rinse and air dry. Be sure to change the
water daily.
Treatment:
•Babies or younger children with a lactose intolerance can be given soya
milk instead of cow's milk.
•Avoidance of the offending food is the main stay of treatment. At the same
time it is essential to provide a balanced diet which contains enough protein,
calories, minerals and vitamins.
•Strict avoidance of offending foods is the key to successful treatment.
•the patient is eating hidden sources of the offending food;
•the reaction might be due to food additives, such as coloring agents,
Health teaching:
• Try and identify the possible problem foods
• Seek advice on how to adapt the diet to improve digestion
• Eat a varied, fresh and nutritious diet
• Encourage documentations of symptoms and dietary
intake in a food diary
• Exclude the usual culprits from diet and introduce the
tolerable foods
• Consider treatment with antibiotics/ probiotics
Diet: Foods that are well tolerated:
•Water, flavored noncarbonated water
• Non-caffeinated and non-diet drinks
• Steamed rice, plain pasta and noodles
• Potatoes—boiled or baked without additives
• Sweet potatoes
• Plain breads
• Broiled fish
• Chicken, turkey (without spices)
• Non-smoked ham
• Eggs
• Cereals without artificial flavoring and coloring
• Soy products
• Salads with oil and vinegar dressing
• Cooked vegetables such peas and carrots
• Crackers
• Fruits such as melons and peaches
• Margarine
• Peanut butter
• Coconut milk