dot point : different non-infectious diseases (1 Viewer)

lillaila

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this dot point says:

identify CAUSES of non-inf. dis. using an eg. from each of following categories ~
1. inherited 2. nutritional 3. environ.

My q. is do u have to know their symptoms/controls/...etc?
It only says "causes". For eg. I'm doing scurvy for nutr. dis. and the cause is the lack of vit.C...that's all i need to kno right? But in class we went on and on about symptoms like bleeding gums, bruises etc. Is this neccessary?

:)
 

xiao1985

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aha, i c wut u mean...... but on the right hand side where it says "students:", u need to know ONE named non-infectious disease..... so yeah, u can go into detail for ne one of those.....
 

s2ophie

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yep mostly pirates. And does anyone know why British sailors are called 'limeys'???
 

scandal

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Originally posted by s2ophie
yep mostly pirates. And does anyone know why British sailors are called 'limeys'???
Cause limes are a source of vitamin C and its what they give the sailors to prevent scurvy
 

s2ophie

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yay! scandal knew! how very exciting!
 

swordfish

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mainly pirates.....lol
it can also occur in the elderly and drug users, basically people who can't care for themselves....but the pirate thing is good :D
 

psycho_mushy

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Inherited Disease: Haemophilia

Common Name: Haemophilia
Scientific Reference: Haemophilia A (Classical Haemophilia) and Haemophilia B (Christmas Disease)

What is Haemophilia?
Haemophilia is a well known inherited disease that causes the blood to clot abnormally. The people with this disease lack the normal levels of clotting factors which are particular proteins that are necessary for the blood clotting mechanism to function.
There are two types of Haemophilia, Haemophilia A and Haemophilia B. Both of these two types of Haemophilia function the same way, however the difference between the two is due to the fact in Haemophilia A there is a deficiency of factor VIII, (factor 8) and in Haemophilia B there is a deficiency of factor IX (factor 9)
In general, both disorders cause bleeding into the joints, muscles and other soft tissues, sometimes spontaneously.

The Cause of Haemophilia
Haemophilia is a genetically inherited disease where there is usually a family record of the condition however one third of reported cases generally do not have Haemophilia as part of their family history. The only means by which this could have occurred is through spontaneous mutation where the person or the mother of the person may have had the mutation becoming a carrier of the condition, thus passing on the disease to the spouse during pregnancy.
Haemophilia is termed as a sex linked recessive disease where only males have the condition, being passed through the female line in the family. That is not to say females are immune to the condition. Females with low levels of factor VIII or IX may also experience bleeding problems into the joints, muscles and other soft tissues.
The development of Haemophilia is a result from the deficiency of factors VIII and IX, found on the female sex chromosome; the X chromosome. Since Haemophilia is a sex linked disease a faulty gene that coincides with the X chromosome will almost certainly guarantee a male to have the condition. Females have two XX chromosomes and males have an X and Y chromosome. The X and Y determine the sex of the person, therefore for the female to have Haemophilia, the gene for Haemophilia will have to be on both the X chromosomes, whilst for the male it only takes one gene of Haemophilia to be present on the X chromosome to guarantee the condition to exist.
Haemophilia itself can arise from the failure of the immune system to recognize the important protein clotting factors. This effect is termed inhibitor whereby the immune system consumes the clotting factor, therefore inhibiting its function. The immune system considers all foreign proteins as harmful, so it produces antibodies that bind to the foreign protein which in effect triggers the white blood cells to destroy it. This is another form as to how Haemophilia can arise spontaneously.

The Symptoms and the Occurrence of Haemophilia
People who have Haemophilia, both types, will suffer from a tendency to bleed because of their abnormal haemostasis levels. Haemostasis itself is the process of keeping blood within the blood vessels by repairing breaks, without comprising the fluidity of the blood. However all those with Haemophilia are prone to certain forms of bleeding, these are bleeding into joints, muscular harmotomas which is the bleeding into the muscles and deep visceral which is the bleeding in internal organs.
Bleeding into joints usually results in the joint itself to loose deformity that can cripple the person without adequate treatment. This usually depends on the amount of factor VIII present. Where there are levels less than 1%, frequent and often severe spontaneous bleeding occurs though this happens during early life. Levels of where there are less than 5% is usually accompanied with severe bleeding following injury with periodic spontaneous bleeding. On the other hand, where there is more than 5% of factor VIII, the disease is milder usually with bleeding after injury of surgery because of increased factor VIII levels, although those in this category bleed badly once haemostasis has failed. Haemophilia B which lacks the factor IX has also similar symptoms as described for Haemophilia A.
Haemophilia from the symptoms described above usually occurs when the person makes in contact with something that can deal a reasonable amount of force towards the skin or simply a cut anywhere on their skin. Haemophilia also has the ability to occur spontaneously without warning which can cause major damage within the internal workings of the body without early treatment.

Treatment and Management of Haemophilia
Since Haemophilia is a disease which is a result from the lack of factors VIII and IX, it would only make sense to replace the missing clotting factor. Treatment of Haemophilia consists is an injection of factor concentrate into a vein. For the treatment of Haemophilia in children, genetically engineered recombinant factors of VIII and IX are injected because of the reduction of the childs exposure to human blood products and to blood borne viruses. Adults on the contrary are treated with plasma deprived products.
In most cases however, those with mild to moderate Haemophilia are treated by a on demand status following injury or surgery. Minor cuts and scratches do not pose problems because they can be easily taken care of by pressure and a plaster to the area of concern. Treatment for severe Haemophilia on the other hand aims to prevent bleeding and joint damage. This involves a prophylactic treatment where injections from two to three times a week of the clotting factor will help keep the levels high enough to stop spontaneous bleeding. Treatment of Haemophilia occurs in two centres; a comprehensive care centre that offers the full range of medical services and Haemophilia centres which have smaller number of patients but are not able to offer the full comprehensive services.

Scientists
Scottish pioneer Thomas Addis was the first in discovering that the insertion of normal plasma into a patient suffering from Haemophilia could correct the defect. He first put the practice of transfusing plasma drawn from a healthy patient without the disease on 20 May 1910. Addis transfused about 300cc of fresh phosphated blood into a patient with haemophilia. It was a success where it reduced the clotting time of the patient from 245 mins to 24 mins. To prove his discovery, he left the patient to return to normal plasma levels and found that clotting slowly began to rise in clot time. He was first to discover that the transfusing of normal plasma to a patient with haemophilia could help reduce the risk of bleeding to death. Transfusing as a practice however was still not accepted widely putting patients with haemophilia at risk.
 

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Nutritional Disease: Scurvy

Common Name/Alternative Names: Scurvy, Vitamin C Deficiency
Scientific Name: Scorbutus

What is Scurvy?
Scurvy is a disease that often results from insufficient intake of Vitamin C that leads to the formation of livid spots on the skin, spongy gums and bleeding from most or all mucous membranes. A person with the condition looks pale, feels depressed and partially immobilised, and there are livid spots usually abundant on the thighs and legs.

How does Scurvy occur?
Scurvy is a simple disease that requires a simple life style problem that can easily have it occur in almost anyone. The inadequate intake of fresh fruits and vegetables leads to this condition and can attack the rich as well as the poor as Scurvy arises in the system not from an insufficient diet quantitatively, but from lacking the important mineral salts that are essential to health and vitality.
In modern times however, scurvy is not as common though it can be frequently found in infants. Again this arises from a poor diet mainly because artificial milk or cows milk contains less than half the vitamin C found in breast milk. Older children have also seen this disease arise amongst mentally retarded because they cannot chew, consequently fed with sloppy foods that negate the fresh fruit and vegetable factor.

The Symptoms of Scurvy
The onset of scurvy usually signals with the gradual development of anaemia. It is noted however that the chief feature of the disease is that the limbs become painful and tender from the haemorrhages under tight periosteum. The internal haemorrhage of the disease on the patient causes the signature black-and-blue marks that appear on the skin. From the first visible signs of scurvy, raised red spots appear on the skin around the common places of the hair follicles on the legs, buttocks, arms and back. With the combined forces of the haemorrhages from the hair follicles, the hair-producing the cells do not receive the nourishment they need for the hair to grow normally thus resulting in the skin becoming flecked with small lesions that begin to appear on the body.
The symptoms described are all within five months of which the disease has started to develop as well as the general accompaniment of joint pain, weakness of the person and gum disease. Gum disease from scurvy results from haemorrhages, making the gums weak and spongy. This in turn causes Dentin which lies below the enamel and is part of the root of the teeth, to break down which ultimately leads to the loosening of the teeth; making eating a near impossible task.

The causes and treatment of Scurvy
The cause of scurvy is generally the lack of intake of vitamin C or ascorbic acids, this however does not mean that the lack of intake of ascorbic acid within a week will cause the disease to abrupt within the body. Scurvy generally takes about 3 months of vitamin C deficiency to have the symptoms appear, though it may be earlier or later depending on the persons metabolism strength.
Scurvy is mainly due to the human body being not able to convert gluconate into ascorbate acid, therefore requiring the consumption of exogenous ascorbic acid or vitamin C; in other words the body needs rejuvenation from external sources vitamin C to help replenish the stores of ascorbate acid.
The disease itself takes place when the body stores of vitamin C drops below 350mg which usually takes about 3 months. The body will need to have at least a vitamin C store of 1500mg, the highest amount of vitamin C that the body pool will store, to prevent the onset of scurvy taking place. Essentially a balanced intake of fresh fruits and vegetables will help do the disease away.
The treatment of scurvy will do well if detected early, though if not there are some remedies that help reduce if not all the symptoms of the disease. Scurvy should be treated through the administration of 1g of ascorbic acid daily for 2-3 weeks of if the symptoms are severe, larger doses need to be taken to help prevent relapse of the disease. Ascorbic acid can be usually found in oranges where at least 50mg of vitamin C are present for each orange and amongst fresh vegetables. The best treatment for scurvy however is the use of Indian gooseberry where it is known to have the greatest amount of vitamin C present; these will have to be taken thrice daily with milk to deduce the symptoms quickly and effectively.
Like all diseases prevention is better than cure and it is recommended that at least one orange is consumed a day, which would help keep the bodys pool of ascorbic acid above the minimum of 350mg. Scurvy is known to be fatal 99% of time when left untreated, but since all that is required for full recovery is the resumption of normal vitamin C, scurvy is more than an ancient disease in modern times.

James Lind and Scurvy 1716-1794
James Lind was amongst the first of many to discover that citric juices contained something that counteracted the ravages of scurvy. He fell upon this when coming back from war in 1754 after he noticed a large amount of sailors having the symptoms of loose teeth, bleeding gums and haemorrhages.
He carried out an experiment on board H.M.S. Salisbury where he selected twelve men, all with symptoms of scurvy, and divided them into six pairs. He then gave each group different additions to their basic diet. Two men received a quart of cider a day, and two others were given an unspecified elixir three times a day. One pair was treated with seawater, and another was fed with a combination of garlic, mustard and horseradish. Two men were given spoonfuls of vinegar, and the last two were given two oranges and one lemon every day. All of the men experienced no change while the ones who were fed citrus juice experienced significant recovery. Lind had concluded that citrus fruits achieved superiority over other remedies.
After the discovery that citric fruits contained something, it was Lind that soon led to the direct discovery of vitamins.
 

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Environmental Disease: Typhoid Fever

Common Name: Typhoid
Scientific Name: Salmonella Typhi

What is Typhoid Fever?
Typhoid Fever is a disease that is caused by a form of bacteria and quite common in many countries throughout the world. The scientific name of this disease derives from the bacterium that causes it, Salmonella Typhi. Typhoid is fatal if left untreated or may result in complications if treated late. The illness itself causes sustained fever, headache, malaise, anorexia, relative bradycardia (slow heart rate), constipation and a non-productive cough.
In general Typhoid can be contracted by drinking water or eating food that is infected with the S .Typhi bacterium.

How does Typhoid Fever occur?
Typhoid fever occurs when water is drunk or food is eaten from an unclean source infected with the S. Typhi bacterium. As a disease it is not found to be common in developed countries however due to the nature of travelling, Typhoid has eventually made its way into developed nations. The bacterium that causes Typhoid S. Typhi is well adapted to places where there is a presence of humidity and warmth; countries where there are tropical rainforests is a great environment for it to spread.
The disease itself can spread through eating or drinking contaminated sources, or else by eating food and drinking water that has been contaminated by persons with the disease, including those who do not have any symptoms. Although eating food and drinking water from unhygienic sources is the main culprit, consuming raw fruits and vegetables, milk and shellfish are also capable of transmitting the disease and are also commonly associated with the illness. Typhoid is still quite common in the developing world where there are 12.5 millions persons affected each year.

The Symptoms of Typhoid Fever
The symptoms of typhoid generally go along the scale from mild to severe. In most cases however, persons infected by the disease will experience a general lack of comfort, fever, headache, loss of appetite and a dry cough. The heart will slow down from its normal rate as well as seeing the spleen enlarge. Constipation and diarrhea will follow suit and although not common, some people may have rose spots on the trunk of their body, whilst there are those that have the disease but not show any signs or symptoms of having it.
The body will display such characteristics from the range of 5-10 days and if left untreated further on, symptoms including:
A persistent fever that would last to up to a week
Morning fever for 2-3 weeks and
Fever temperatures ranging from 39 to 40C will develop.
The patient will also suffer from an intestinal wall and bowel breakdown causing ulcers, eroding blood vessels and haemorrhaging which ultimately leads to the inflammation of the gall bladder. The result of the inflammation of the gall bladder sees the beginning of heart failure, pneumonia and meningitis as well as signs of delirium. The confirmation of whether S. Tyhpi is present within the individual or not requires samples of stool and blood. The analysis of blood is the direct result of the nature of the bacteria where once it penetrates the intestinal wall, it enters the lymphoid tissue multiplying rapidly and entering the bloodstream.

The Cause and Treatment/Management of Typhoid Fever
The cause of typhoid is the direct result from drinking water and eating contaminated food from unclean sources or by eating and drinking water contaminated by water from sewage with the S. Typhi bacteria. Essentially how humans take care of the environment and the lifestyle in which humans live in help promote the spread of typhoid. Eating food and drinking water from environments where there is inadequate hygiene and cleanliness will aid in the chances of contracting typhoid fever. It is also advised that laziness towards the proper preparation of food is also a big factor aiding the bacterium to spread, even in developed parts of the world.
The treatment of typhoid is usually done with antibiotics, Chloramphenicol and Ampicillin. These antibiotics see the patients fever subside and should see the illness be eradicated completely from the body in a matter of weeks. There is about 5% chance where the person will become a carrier of the bacteria and another 20% chance where the patient may die from complications of the infection.
Prevention of the disease results from simple measures such as drinking from boiled water and from eating foods that are still warm and thoroughly cooked. There is however an immunisation possibility prior to travelling to countries where cases of typhoid are high, these however are not routinely recommended in industrialised countries.

Scientists and Typhoid
Typhoid during the Queen Victorian age was a disease that was feared by all yet there was not cure for it. In the mid nineteenth century, Sir William Jenner was the first of many scientists that undertook the first successful definition of typhoid whereby he clearly separated it from typhus, a condition which is spread by lice as well as having differing symptoms. Following Jenner, Karl J. Erberth shortly came to isolate the first typhoid case from an organism in 1880, therefore creating the first definitive diagnosis for typhoid and its symptoms. 7 years after the first diagnosis of typhoid a research scientist by the name of William Leishman developed the first successful vaccine against the disease giving much vital protection against the bacterium.
The vaccine as well as the discovery of the antibiotic, Chloramphenicol helped save many peoples lives especially in New York America where Typhoid was running rampant during the early first half of the century causing general panic. Typhoid as a disease today is only confined to the developing world, however with the recent strain of bacterium becoming resistant to the antibiotic Chloramphenicol, the ever increasing prospect of typhoid becoming harder to contain is becoming reality.
 

psycho_mushy

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tell me if any of this is helpful... their my assessments

mushy
 
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