Xyz history and symptoms: Difference between revisions

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VisualWikitext

Latest revision as of 18:00, 2 January 2019

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief:

Overview

The majority of patients with [disease name] are asymptomatic.

OR

The hallmark of [disease name] is [finding]. A positive history of [finding 1] and [finding 2] is suggestive of [disease name]. The most common symptoms of [disease name] include [symptom 1], [symptom 2], and [symptom 3]. Common symptoms of [disease] include [symptom 1], [symptom 2], and [symptom 3]. Less common symptoms of [disease name] include [symptom 1], [symptom 2], and [symptom 3].

History and Symptoms

The majority of patients with [disease name] are asymptomatic.

OR

The hallmark of [disease name] is [finding]. A positive history of [finding 1] and [finding 2] is suggestive of [disease name]. The most common symptoms of [disease name] include [symptom 1], [symptom 2], and [symptom 3].
Symptoms of [disease name] include [symptom 1], [symptom 2], and [symptom 3].

History

Patients with [disease name]] may have a positive history of:

[History finding 1]
[History finding 2]
[History finding 3]

Common Symptoms

Common symptoms of [disease] include:

[Symptom 1]
[Symptom 2]
[Symptom 3]

Less Common Symptoms

Less common symptoms of [disease name] include

[Symptom 1]
[Symptom 2]
[Symptom 3]

References

Template:WH Template:WS

@@ Line 1: / Line 1: @@
 __NOTOC__
-{{Xyz}}
+{{xyz}}
 {{CMG}}; {{AE}}
@@ Line 19: / Line 19: @@
 *[History finding 1]
 *[History finding 2]
-*Food history:
+*[History finding 3]
-**Intake of raw or uncooked food is a common cause of infectious diarrhea. Consumption of undercooked or raw meat or fish, unpasteurized dairy products, or certain organic vitamin preperations may suggest certain pathogens.
-***Meats: C perfringens and Aeromonas, Campylobacter, and Salmonella species
-***Dairy food: Campylobacter and Salmonella species
-***Eggs: Salmonella species
-***Seafood: Astrovirus and Aeromonas, Plesiomonas, and Vibrio species
-***Poultry: Campylobacter species
-***Oysters: Calicivirus and Plesiomonas and Vibrio species
-***Vegetables: Aeromonas species and C perfringens
-***Ground beef: Enterohemorrhagic E coli
-***Pork: C perfringens, Y enterocolitica
-**Although it is often difficult to know which food exposure was the potential cause, the timing of onset of symptoms following exposure to the suspected food can be an important clue to find the diagnosis.
-***Up to 6 hrs: Ingestion of a preformed toxin produced by Staphylococcus aureus or Bacillus cereus,if nausea and vomiting were the initial symptoms.
-***Between 8 to 16 hours: suggests infection with Clostridium perfringens
-***After 16 hours: Most commonly either viral or other bacterial infection (eg, contamination of food with enterotoxigenic E.coli [[EHEC]] or other pathogens)
 ===Common Symptoms===