One Tablet Zinc supplementation

One pill can save a child in Africa suffering from diarrhea. The hand of death takes 1.6 million children under the age of 5 world-wide from the ravages of the bowel condition according to the World Health Organization.

In Africa and Asia millions die each year from the affects of diarrhea. That seems a high figure to those in those in the West.

More children die from the disease than from malaria or AIDS. That could end if children are given a single Zinc pill. It appears the medication stops diarrhea in its tracks. That appears to be the findings in many studies, including one done in New Delhi, India.

With charity support some villages are seeing a turn around because of the pills. Bill and Melinda Gate's charity work along with the Idol Gives Back program are just two that are helping supply village medical clinics with zinc pills.

Zinc supplementation can be ineffective in the treatment of diarrhea. A randomised controlled trial published in the open access journal BMC Medicine has shown that supplementation with either zinc or zinc and copper is no more effective than placebo.

Archana Patel, from the Lata Medical Research Foundation, India, led a team of researchers who studied the effects of the different supplements on a group of 808 children in Nagpur, also in India. She said, "The expected beneficial effects of zinc supplementation for acute diarrhea were not observed. Therapeutic zinc or zinc and copper supplementation may not have a universal beneficial impact on the duration of acute diarrhea in children".

The reason the pill works is because many in undeveloped nations have zinc deficiencies. Zinc deficiency lowers the immune system making children and adults more susceptible to infections that cause diarrhea.

Zinc has also been shown to increase the activation of T cells that destroy viruses and bacteria. With this new awareness it is possible that childhood deaths may decrease in the near future.

Acute Viral Gastroenteritis

Acute gastroenteritis is a common cause of morbidity and mortality worldwide. Conservative estimates put diarrhea in the top 5 causes of deaths worldwide, with most occurring in young children in nonindustrialized countries. In industrialized countries, diarrheal diseases are a significant cause for morbidity across all age groups.

Causes include bacteria, viruses, parasites, toxins, and drugs. Viruses are responsible for a significant percentage of cases affecting patients of all ages. Viral gastroenteritis ranges from a self-limited watery diarrheal illness (usually <1 wk) associated with symptoms of nausea, vomiting, anorexia, malaise, or fever, to severe dehydration resulting in hospitalization or even death:-

• The clinician encounters acute viral gastroenteritis in 3 settings. The first is sporadic gastroenteritis in infants, which most frequently is caused by rotavirus.
• The second is epidemic gastroenteritis, which occurs either in semiclosed communities (eg, families, institutions, ships, vacation spots) or as a result of classic food-borne or water-borne pathogens.
• The third is sporadic acute gastroenteritis of adults, which most likely is caused by caliciviruses, rotaviruses, astroviruses, or adenoviruses.

Causes of Sporadic infantile viral gastroenteritis

• Group A rotavirus causes 25-65% of severe infantile gastroenteritis worldwide.
• After rotavirus, the most important cause of acute infantile gastroenteritis probably is calicivirus infection. Using broadly reactive reverse-transcription polymerase chain reaction for calicivirus to study stool specimens from children with acute gastroenteritis, studies have found these viruses in 7-22% of cases.
• Astrovirus infection is associated with 2-9% of cases of infantile gastroenteritis worldwide, making it the third most frequent cause after rotavirus and calicivirus.
• Studies confirm that they cause 2-6% of cases.

Epidemic viral gastroenteritis

• Most cases of epidemic viral gastroenteritis in adults and children are caused by the caliciviruses. Some examples include Norovirus (formerly called Norwalk-like viruses), genogroup I (eg, Norwalk, Southampton, Desert Shield, Cruise Ship); Norovirus (formerly Norwalk-like viruses), genogroup II (eg, Snow Mountain, Mexico, White River, Lordsdale, Bristol, Camberwell, Toronto, Hawaii, Melksham); and Sapovirus (formerly Sapporo-like viruses), which sometimes are referred to as genogroup III, although they are not like Norwalk (eg, Sapporo, Parkville, Manchester, Houston, London).
• Modern molecular diagnostic techniques, such as broadly reactive reverse-transcription polymerase chain reaction, have linked these viruses to epidemics associated with oysters, contaminated community water supplies, restaurant food, hospital patients and staff, day care facilities, nursing homes, college dormitories, military ships, cruise ships, and vacation spots.
• Rotavirus and astrovirus also may cause epidemics of viral gastroenteritis.
• Some viruses, like noroviruses, may be transmitted by an airborne route.
• Rotaviruses attach and enter mature enterocytes at the tips of small intestinal villi.

The current knowledge on the mechanisms leading to diarrheal disease by rotavirus is as follows:

• Rotavirus infections induce maldigestion of carbohydrates, and their accumulation in the intestinal lumen, as well as a malabsorption of nutrients and a concomitant inhibition of water reabsorption, can lead to a malabsorption component of diarrhea.
• Rotavirus secretes an enterotoxin, NSP4, which leads to a Ca2+ -dependent Cl- secretory mechanism.  Mobilization of intracellular calcium associated with NSP4 expressed endogenously or added exogenously is known to induce transient chloride secretion.
• Morphologic abnormalities can be minimal, and studies demonstrate that rotavirus can be released from infected epithelial cells without destroying them.
• Viral attachment and entry into the epithelial cell without cell death may be enough to initiate diarrhea. The epithelial cell synthesizes and secretes numerous cytokines and chemokines, which can direct the host immune response and potentially regulate cell morphology and function.
• Studies also suggest that one of the nonstructural viral proteins may act as an enterotoxin, promoting active chloride secretion mediated through increases in intracellular calcium concentration. Toxin-mediated diarrhea would explain the observation that villus injury is not necessarily linked to diarrhea.

The physical examination can be helpful in determining the etiology of gastroenteritis and in assessing the presence and degree of dehydration.

• Temperature, blood pressure and pulse, and body weight can provide evidence of severity of the condition.
• Temperature may be slightly elevated. High fever suggests bacterial infection. Tachycardia, thready pulse, and hypotension suggest severe dehydration.
• The degree of weight loss may be related to dehydration and the duration of the diarrhea.
• The mucous membranes and the skin should be examined carefully. Dry mouth, no tears, skin tenting, dry skin, and capillary refill are all signs of dehydration.
• The mental status in elderly patients and infants may be abnormal, especially when blood pressure and circulation are compromised.
• The abdominal examination may demonstrate mild tenderness. Severe abdominal pain and tenderness suggest bacterial infection or an abdominal emergency.

Diarrhea - Symptoms Treatments and drugs and Home Remedies

Symptoms

Signs and symptoms associated with diarrhea may include:

* Abdominal cramps
* Abdominal pain
* Blood in the stool
* Bloating
* Fever
* Frequent, loose, watery stools

In addition, other signs and symptoms such as nausea and vomiting may follow diarrhea due to an infection. Other causes of bloody stools include bacterial or parasitic. If you are an adult, see your doctor if you have one or more of following conditions:

• Diarrhea remains more than three days
• Dehydration as evidenced by dry mouth or skin, excessive thirst, little or no urination or dark-colored urine, severe weakness, dizziness or lightheadedness
• Severe abdominal or rectal pain
• Bloody or black stools
• Fever of 102 F (39 C) or more, indications of dehydration even after drinking plenty of liquids

Bacteria and Food-Borne Illnesses

What are foodborne illnesses?

Foodborne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die.

What are the causes of foodborne illnesses?

Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they don't produce a bad odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria.

What are the symptoms of foodborne illnesses?

In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include

• abdominal cramps
• nausea
• vomiting
• diarrhea, which is sometimes bloody
• fever
• dehydration

What are the risk factors of foodborne illnesses?

Some people are at greater risk for bacterial infections because of their age or an unhealthy immune system. Young children, pregnant women and their fetuses, and older adults are at greatest risk.

What are the complications of foodborne illnesses?

Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious symptoms than vomiting and diarrhea. They can cause spontaneous abortion or death.

In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157:H7, and can lead to kidney failure and death. HUS is a rare disorder that affects primarily children between the ages of 1 and 10 years and is the leading cause of acute renal failure in previously healthy children. A child may become infected after consuming contaminated food or beverages, such as meat, especially undercooked ground beef; unpasteurized juices; contaminated water; or through contact with an infected person.

The most common symptoms of HUS infection are vomiting, abdominal pain, and diarrhea, which may be bloody. In 5 to 10 percent of cases, HUS develops about 5 to 10 days after the onset of illness. This disease may last from 1 to 15 days and is fatal in 3 to 5 percent of cases. Other symptoms of HUS include fever, lethargy or sluggishness, irritability, and paleness or pallor. In about half the cases, the disease progresses until it causes acute renal failure, which means the kidneys are unable to remove waste products from the blood and excrete them into the urine. A decrease in circulating red blood cells and blood platelets and reduced blood flow to organs may lead to multiple organ failure. Seizures, heart failure, inflammation of the pancreas, and diabetes can also result. However, most children recover completely.

See a doctor right away if you or your child has any of the following symptoms with diarrhea:

• High fever—temperature over 101.5°, measured orally
• Blood in the stools
• Diarrhea that lasts more than 3 days
• Prolonged vomiting that prevents keeping liquid down and can lead to dehydration
• Signs of severe dehydration, such as dry mouth, sticky saliva, decreased urination, dizziness, fatigue, sunken eyes, low blood pressure, or increased heart rate and breathing rate
• Signs of shock, such as weak or rapid pulse or shallow breathing
• Confusion or difficulty reasoning

How are foodborne illnesses diagnosed?

Your doctor may be able to diagnose foodborne illnesses from a list of what you've eaten recently and from results of appropriate laboratory tests. Diagnostic tests for foodborne illnesses should include examination of the feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites.

How are foodborne illnesses treated?

Most cases of foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. People who experience gastrointestinal or neurologic symptoms should seek medical attention.

In the most severe situations, such as HUS, hospitalization may be needed to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Dialysis may be needed until the kidneys can function normally. Blood transfusions also may be needed.

How are foodborne illnesses prevented?

Most cases of foodborne illnesses can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this temperature range.

Follow these tips to prevent harmful bacteria from growing in food:

• Refrigerate foods promptly. If prepared food stands at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.

• Cook food to the appropriate internal temperature—145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry. Use a meat thermometer to be sure. Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses.

• Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from all ready-to-eat foods.

• Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce, or eggs. Wash your hands after using the bathroom, changing diapers, or touching animals.

• Wash utensils and surfaces before and after use with hot, soapy water. Better still, sanitize them with diluted bleach—1 teaspoon of bleach to 1 quart of hot water.

• Wash sponges and dish towels weekly in hot water in the washing machine.

• Keep cold food cold and hot food hot.

• Maintain hot cooked food at 140°F or higher.

• Reheat cooked food to at least 165°F.

• Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.

• Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.

• Never let food marinate at room temperature—refrigerate it.

• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.

• Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.

• Wash all unpackaged fruits and vegetables, and those packaged and not marked "pre-washed," under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.

• Do not pack the refrigerator. Cool air must circulate to keep food safe.

For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.

What is food irradiation?

Food irradiation is the treatment of food with high energy such as gamma rays, electron beams, or x rays as a means of cold pasteurization, which destroys living bacteria to control foodborne illnesses. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through food leaving no residue. Food irradiation is approved for wheat, potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or dehydrated products. Although irradiation destroys many bacteria, it does not sterilize food. Even if you're using food that has been irradiated by the manufacturer, you must continue to take precautions against foodborne illnesses—through proper refrigeration and handling—to safeguard against any surviving organisms. If you are traveling with food, make sure perishable items such as meats are wrapped to prevent leakage. Be sure to fill the cooler with plenty of ice and store it in the car, not the trunk. If any food seems warmer than 40°F, throw it out.

Links to Other Disorders Related to Foodborne Illnesses

Scientists suspect that foodborne pathogens are linked to chronic disorders and can even cause permanent tissue or organ destruction. Research suggests that when some people are infected by foodborne pathogens, the activation of their immune system can trigger an inappropriate autoimmune response, which means the immune system attacks the body's own cells. In some people, an autoimmune response leads to a chronic health condition. Chronic disorders that may be triggered by foodborne pathogens are

• arthritis
• inflammatory bowel disease
• kidney failure
• Guillain-Barré syndrome
• autoimmune disorders

Further research is needed to explain the link between these disorders and foodborne illnesses.

Common Sources of Foodborne Illness

Sources of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Sources of illness: Raw foods; unpasteurized milk and dairy products, such as soft cheeses
Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Sources of illness: Raw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
Bacterium: Salmonella enteriditis

Sources of illness: Raw and undercooked shellfish
Symptoms: Chills, fever, and collapse
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus

Sources of illness: Improperly canned goods; smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms.
Bacterium: C. botulinum

Sources of illness: Fresh or minimally processed produce; contaminated water
Symptoms: Bloody diarrhea, nausea, and vomiting
Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

Points to Remember

Foodborne illnesses result from eating food or drinking beverages that are contaminated with bacteria, viruses, or parasites.

People at greater risk for foodborne illnesses include young children, pregnant women and their fetuses, older adults, and people with lowered immunity.

Symptoms usually resemble intestinal flu. See a doctor immediately if you have more serious problems or do not seem to be improving as expected.

Treatment may range from replacement of lost fluids and electrolytes for mild cases of foodborne illnesses to hospitalization for severe conditions such as HUS.

You can prevent foodborne illnesses by taking the following precautions:

• Wash your hands with warm, soapy water before and after preparing food and after using the bathroom or changing diapers.

• Keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods.

• Cook foods properly and at a high enough temperature to kill harmful bacteria.

• Refrigerate foods within 2 hours or less after cooking because cold temperatures will help keep harmful bacteria from growing and multiplying.

• Clean surfaces well before and after using them to prepare food.

Viral Gastroenteritis

Introduction

Viral gastroenteritis is an intestinal infection caused by several different viruses. Highly contagious, viral gastroenteritis is the second most common illness in the United States. It causes millions of cases of diarrhea each year.

Anyone can get viral gastroenteritis and most people recover without any complications. However, viral gastroenteritis can be serious when people cannot drink enough fluids to replace what is lost through vomiting and diarrhea—especially infants, young children, the elderly, and people with weak immune systems.

Symptoms

The main symptoms of viral gastroenteritis are watery diarrhea and vomiting. Other symptoms are headache, fever, chills, and abdominal pain. Symptoms usually appear within 4 to 48 hours after exposure to the virus and last for 1 to 2 days, though symptoms can last as long as 10 days.

Causes

The viruses that cause viral gastroenteritis damage the cells in the lining of the small intestine. As a result, fluids leak from the cells into the intestine and produce watery diarrhea. Four types of viruses cause most viral gastroenteritis.

• Rotavirus is the leading cause among children 3 to 15 months old and the most common cause of diarrhea in children under the age of 5 years. Symptoms of rotavirus infection appear 1 to 2 days after exposure. Rotavirus typically causes vomiting and watery diarrhea for 3 to 8 days, along with fever and abdominal pain. Rotavirus can also infect adults who are in close contact with infected children, but the symptoms in adults are milder. In the United States, rotavirus infections are most common from November to April.
  
  
• Adenovirus occurs mainly in children under the age of 2 years. Of the 49 types of adenoviruses, one strain affects the gastrointestinal tract causing vomiting and diarrhea. Symptoms typically appear 1 week after exposure. Adenovirus infections occur year round.
  
  
• Caliciviruses cause infection in people of all ages. This family of viruses is divided into 4 types, the noroviruses being the most common and most responsible for infecting people. The noroviruses are usually responsible for epidemics of viral gastroenteritis and occur more frequently from October to April. Infected people experience vomiting and diarrhea, fatigue, headache, and sometimes muscle aches. The symptoms appear within 1 to 3 days of exposure.
  
  
• Astrovirus also infects primarily infants, young children, and the elderly. This virus is most active during the winter months. Vomiting and diarrhea appear within 1 to 3 days of exposure.
  
  

Viral gastroenteritis is often mistakenly called "stomach flu," but it is not caused by the influenza virus and it does not infect the stomach.

Transmission

Viral gastroenteritis is highly contagious. The viruses are commonly transmitted by people with unwashed hands. People can get the viruses through close contact with infected individuals by sharing their food, drink, or eating utensils, or by eating food or drinking beverages that are contaminated with the virus. Noroviruses in particular, are typically spread to other people by contact with stool or vomit of infected people and through contaminated water or food—especially oysters from contaminated waters.

People who no longer have symptoms may still be contagious, since the virus can be found in their stool for up to 2 weeks after they recover from their illness. Also, people can become infected without having symptoms and they can still spread the infection.

Outbreaks of viral gastroenteritis can occur in households, child care settings, schools, nursing homes, cruise ships, camps, dormitories, restaurants, and other places where people gather in groups. If you suspect that you were exposed to a virus in one of these settings or by foods prepared on the premise of places such as a restaurant, deli, or bakery, you may want to contact your local health department, which tracks outbreaks.

Diagnosis

If you think you have viral gastroenteritis, you may want to see your doctor. Doctors generally diagnose viral gastroenteritis based on the symptoms and a physical examination. Your doctor may ask for a stool sample to test for rotavirus or to rule out bacteria or parasites as the cause of your symptoms. No routine tests are currently available for the other types of viruses.

Treatment

Most cases of viral gastroenteritis resolve over time without specific treatment. Antibiotics are not effective against viral infections. The primary goal of treatment is to reduce the symptoms, and prompt treatment may be needed to prevent dehydration.

Your body needs fluids to function. Dehydration is the loss of fluids from the body. Important salts or minerals, known as electrolytes, can also be lost with the fluids. Dehydration can be caused by diarrhea, vomiting, excessive urination, excessive sweating, or by not drinking enough fluids because of nausea, difficulty swallowing, or loss of appetite.

In viral gastroenteritis, the combination of diarrhea and vomiting can cause dehydration. The symptoms of dehydration are

• excessive thirst
• dry mouth
• little or no urine or dark yellow urine
• decreased tears
• severe weakness or lethargy
• dizziness or lightheadedness

If you notice any of these symptoms, you should talk to your doctor. Mild dehydration can be treated by drinking liquids. Severe dehydration may require intravenous fluids and hospitalization. Untreated severe dehydration can be life threatening.

Children present special concerns. Because of their smaller body size, infants and children are at greater risk of dehydration from diarrhea and vomiting. Oral rehydration solutions such as Pedialyte can replace lost fluids, minerals, and salts.

The following steps may help relieve the symptoms of viral gastroenteritis.

• Allow your gastrointestinal tract to settle by not eating for a few hours.
  
  
• Sip small amounts of clear liquids or suck on ice chips if vomiting is still a problem.
  
  
• Give infants and children oral rehydration solutions to replace fluids and lost electrolytes.
  
  
• Gradually reintroduce food, starting with bland, easy-to-digest food, like toast, broth, apples, bananas, and rice.
  
  
• Avoid dairy products, caffeine, and alcohol until recovery is complete.
  
  
• Get plenty of rest.

Prevention

Prevention is the best way to avoid viral gastroenteritis by following the tips listed below. No vaccine is available for viral gastroenteritis with the exception of a newly released rotavirus vaccine called Rotateq. The oral vaccine for infants aged 6 to 32 weeks was approved in February 2006 by the U.S. Food and Drug Administration. Otherwise, you can avoid infection by …

• washing your hands thoroughly for 20 seconds after using the bathroom or changing diapers
  
  
• washing your hands thoroughly for 20 seconds before eating
  
  
• disinfecting contaminated surfaces such as counter tops and baby changing stations
  
  
• not eating or drinking foods or liquids that might be contaminated

Hope through Research

The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), through its Division of Digestive Diseases, supports basic and clinical research into gastrointestinal diseases, including epithelial cell injury in the gastrointestinal tract. New vaccines under development may decrease the risk of infection, especially among infants and young children.

Points to Remember

• Viral gastroenteritis is a highly contagious infection of the intestines caused by one of several viruses.
  
  
• Although sometimes called "stomach flu," viral gastroenteritis is not caused by the influenza virus and does not affect the stomach.
  
  
• The main symptoms are watery diarrhea and vomiting.
  
  
• Anyone can get viral gastroenteritis through unwashed hands, close contact with an infected person, or food and beverages that contain the virus.
  
  
• Diagnosis is based on the symptoms and a physical examination. Currently only rotavirus can be rapidly detected in a stool test.
  
  
• Viral gastroenteritis has no specific treatment; antibiotics are not effective against viruses. Treatment focuses on reducing the symptoms and preventing dehydration.
  
  
• The symptoms of dehydration are excessive thirst, dry mouth, dark yellow urine or little or no urine, decreased tears, severe weakness or lethargy, and dizziness or lightheadedness.
  
  
• Infants, young children, the elderly, and people with weak immune systems have a higher risk of developing dehydration due to vomiting and diarrhea.
  
  
• People with viral gastroenteritis should rest, drink clear liquids, and eat easy-to-digest foods.
  
  
• For infants and young children, oral rehydration solutions can replace lost fluids, minerals, and salts.
  
  
• Avoid viral gastroenteritis by washing hands thoroughly after using the bathroom or changing diapers, disinfecting contaminated surfaces, and avoiding foods or liquids that might be contaminated.

Dehydration in Children Causes, Symptoms, Diagnosis, and Treatment on eMedicineHealth.com

For more informatin visit Dehydration in Children Causes, Symptoms, Diagnosis, and Treatment on eMedicineHealth.com:

Dehydration in Children

* Dehydration in Children Overview
* Causes of Dehydration in Children
* Symptoms of Dehydration in Children
* When to Seek Medical Care
* Exams and Tests
* Dehydration in Children Treatment
o Self-Care at Home
o Medical Treatment
* Next Steps
* Follow-up
* Prevention
* Outlook
* Synonyms and Keywords
* Authors and Editors

Dehydration in Children Overview

Dehydration means that a child's body lacks enough fluid. Dehydration can result from not drinking, vomiting, diarrhea, or any combination of these conditions. Rarely, sweating too much or urinating too much can cause dehydration . Infants and small children are much more likely to become dehydrated than older children or adults, because they can lose relatively more fluid quickly."