VI. Additional texts

DISEASE

A disease is an abnormal condition affecting the body of an organism. It is often construed to be a medical condition associated with specific symptoms and signs. It may be caused by external factors, such as infectious disease, or it may be caused by internal dysfunctions, such as autoimmune diseases. In humans, "disease" is often used more broadly to refer to any condition that causes pain, dysfunction, distress, social problems, and/or death to the person afflicted, or similar problems for those in contact with the person. In this broader sense, it sometimes includes injuries, disabilities, disorders, syndromes, infections, isolated symptoms, deviant behaviors, and atypical variations of structure and function, while in other contexts and for other purposes these may be considered distinguishable categories. Diseases usually affect people not only physically, but also emotionally, as contracting and living with many diseases can alter one's perspective on life, and their personality.

Death due to disease is called death by natural causes. There are four main types of disease: pathogenic disease, deficiency disease, hereditary disease, and physiological disease.

Diseases can also be classified as communicable and non-communicable disease.

HOW YOUR BODY DEFENDS AGAINST DISEASE AGENTS

Disease agents are always around you. Most of time you do not become ill. This is because your body defends against disease agents. Here are some ways.

Your skin helps keep many agents out of your body.

When a cut bleeds, agents are washed away from the cut.

If it is windy, dust that contains agents may get into your eyes. You blink to keep the dust out. Tears also help wash dust out of your eyes.

You may breathe dust that contains agents. Tiny hairs inside your nose stop the dust from getting further into your body. The dust may cause you to sneeze.

Juices like saliva and stomach juice kill agents when they enter your body.

If agents enter your body, white blood cells surround and destroy them.

NUTRITION GUIDELINES

Eat a balanced diet. The key to good nutrition is a varied diet llml includes every kind of nutrient. To simplify the planning of a varied diet, nutritionists have devised systems that group foods according in nutrient content. One such system divides foods into five groups: (11 vegetables, (2) fruit, (3) bread, cereals, rice and pasta, (4) milk, y«>y hurt and cheese, (5) meat, poultry, fish, dried beans and peas, enji» and nuts.

Additional guidelines, called Recommended Dietary Allowamc. (RDAs), are provided in the United States by the Food and Nutrition Board of the National Academy of Sciences. In other countries, simi lar groups provide national nutrition guidelines. The RDAs give healili experts estimates of the amounts of essential nutrients needed daily in maintain good nutrition in healthy people. This article includes a tahlt of RDAs.

The RDA for a particular nutrient may vary depending on person'«sex and age.

The RDA for iron, for example, is 12 milligrams for males age 11 to 18 and 15 milligrams for females age 11 to 50. The RDA for cal cium ranges from 400 milligrams for infants under the age of 6 month to 1.200 milligrams for males and females age 11 to 24 and for pro# nant women.

People also vary in their needs for energy. A person who plavx sports daily, for example, needs more calories than someone who docs little physical work. Children need more calories than their size would indicate because they are growing. Pregnant women also need exlut calories to provide enough nutrients for a healthy baby.

Include fibre. Dietary fibre consists of cellulose and other complex carbohydrates that cannot be absorbed by the body. It passes out <>l the body as waste. Fibre moves food along through the stomach and intestines, thus helping to prevent constipation. Many experts believe l hat it also helps reduce the risk of such rectal and intestinal disorders as haemorrhoids, diverticulitis, cancers of the colon and rectum. Good sources of fibre include wholegrain breads and cereals, beans and peas, vegetables, and fruit.

Limit your intake of saturated fats and cholesterol. Health experts recommend a diet that is low in saturated fats and cholesterol, a waxy substance found in many animal foods. A high level of blood choles­terol increases the risk of heart disease. Animal products are the source of most saturated fats and all dietary cholesterol. To reduce the intake of saturated fats and cholesterol, health experts suggest choosing lean meats, fish, low-fat dairy products. They also advise using fats and oils sparingly.

Limit your intake of sodium and sugar. A diet that includes a great deal of sodium may increase the risk of high blood pressure. Sodium is found in many foods, including canned vegetables, pick­les, processed cheeses, table salt, and such snack foods as pretzels, potato chips, and nuts. One way to reduce sodium intake is to use herbs and other seasoning instead of salt in cooking and at the table. Another way is to select fresh foods rather than canned or frozen foods.

Foods that contain a lot of sugar are often high in calories and fat but low in minerals, proteins, and vitamins. Nutritionists sometimes call them “empty calorie” foods, because they may make a person feel full but provide few nutrients. In addition, sugar that remains in and around the teeth contributes to tooth decay. Foods that have a large amount of sugar include candies, pastries, many breakfast cereals, and sweetened canned fruits. In place of sugary foods, nutritionists advise people to snack on such foods as fresh fruits and vegetables. They also recommended that people drink unsweetened fruit and vegetable juice instead of soft drinks.

Beware of alcohol. Alcoholic beverages supply calories, but they provide almost no nutrients. In addition, alcohol is a powerful drug, and habitual drinking can lead to many health problems. Health ex­perts recommend that if people choose to drink alcoholic beverages, they consume only small amounts. They suggest that certain people avoid alcohol altogether: children and adolescents, pregnant women, people who are about to drive, anyone who is taking medicine, and those who are unable to limit their drinking.

MEDICAL HYGIENE

Medical hygiene pertains to the hygiene practices related to the administration of medicine, and medical care, that prevents or minimizes disease and the spreading of disease.

Medical hygiene practices include:

• Isolation or quarantine of infectious persons or materials to prevent spread of infection.

• Sterilization of instruments used in surgical procedures.

• Use of protective clothing and barriers, such as masks, gowns, caps, eyewear and gloves.

• Proper bandaging and dressing of injuries.

• Safe disposal of medical waste.

• Disinfection of reusables (i.e. linen, pads, uniforms)

• Scrubbing up, hand-washing, especially in an operating room, but in more general health-care settings as well, where diseases can be transmitted.

Most of these practices were developed in the 19th century and were well established by the mid-20th century. Some procedures (such as disposal of medical waste) were tightened up as a result of late-20th century disease outbreaks, notably AIDS and Ebola.

Розділ 2. Професійно-орієнтовний етап.

V тема: Вступ до спеціальності. Навчальний заклад.
V тема: Вступ до спеціальності. Навчальний заклад.

16. My Future Profession

Моя майбутня професія

I. Active Vocabulary.

pharmacist - аптекар, фармацевт;

pharmaceutist - фармацевт, провізор;

to be responsible (for) - нести відповідальність;

protection – захист;

health - здоров'я;

to require - мати потребу, потребувати;

composition – склад;

to prepare - готувати, приготовляти;

preparation - готування, приготовляти;

to master – удосконалювати;

human - людський;

origin – походження;

range – ряд;

to test – контролювати;

quality – якість;

qualitative – якісний;

technology of drugs - технологія ліків;

organization and economy - організація та економіка;

of pharmacy – фармації;

preventive – профілактичний;

curative (medicine) - лікувальна (медицина);

dosage – дозування;

formulation - технологія приготування ліків;

activity – активність;

to compound – виготувати;

to dispense – фасувати;

prescription – рецепт;

prescription department - рецептурний відділ;

chemist department - відділ готових лік, форм;

dispensing pharmacist – рецептар;

manager - завідуючий аптекою;

legal expert - судово-медичний експерт;

powder – порошок;

pill – пілюля;

mixture – мікстура, суміш;

ointment – мазь;

tincture – настоянка;

decoction – відвар;

drops - краплі;

things for medical care - речі медичного догляду;

cups – банки;

hot-water bottle – грілка;

bandage - бинт;

cotton – вата.

II.Перекладіть на українську мову словосполучення:

Health protection; property of a substance; chemical composition; to get acquainted with a sabject; medicinal preparation; to master the methods; chemical anaiysis; the examination of drugs; microbic origin; in the range of special subjects; drug quality; to test a drug; preventive medicine; curative medicine; drug action; professional competence; medical practitioner; therapeutic-activity; to receive an education; to compound prescriptions.

Дата добавления: 2015-10-31