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MEDICAL ENGLISH · MEDICAL ISSUES · ADVANCED (C1-C2)

DIGESTIVE
DISORDERS
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1 Warm up

Discuss the following questions in small groups.

1. Name some conditions related to the digestive system.

2. In your country, are there other remedies used besides medication to relieve stomach pain?

3. Have you or a family member ever had food poisoning? What happened?

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2 Listening

You will listen to three short passages. Answer the multiple-choice questions. Check your answers
with a partner after each dialogue.

Audio 1

1. Symptoms of gallstones usually occur:

a. at nigh

b. after a high-fat meal

c. before eating in the morning

2. Gallstones could be mistaken for:

a. heart attack

b. pregnancy

c. diabetes

3. What increases the probability of getting gallstones?

a. hepatitis

b. jaundice

c. obesity

Audio 2

1. What is the main idea of the passage?

a. The role of the gut microbiome in one’s overall health.

b. The role of some microbes in the process of digestion.

c. The effect of the gastrointestinal tract on ageing.

2. What factors may alter the brain-gut connection?

a. Diet and disease.

b. Ageing and diet.

c. Brain function and certain nutrients.

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Audio 3

1. What is the main topic of the dialogue?

a. New communication methods.

b. How to handle a norovirus outbreak.

c. New procedures of reporting norovirus.

2. Which cases should be reported to the health department?

a. Only cases that were confirmed on examination.

b. Both confirmed and suspected cases.

c. Only cases confirmed with a lab result.

3 Vocabulary

Match the definitions with the words in bold. Check your answers with a partner.

1. The scientists claim that the water was contaminated from agricultural pollutants.

2. Because of the severity of his illness, his eyes had a very sunken appearance.

3. The public health officials are analysing stool samples to determine the pathogen.

4. It appears that a parasite was the cause of the patient’s abdominal discomfort.

5. People who are infected with food-borne illnesses can often manage their symptoms without
hospitalisation.

6. Parents of infants and toddlers must ensure that they do not ingest any toxic substances.

7. Infants and children who show symptoms of lethargy should be monitored carefully.

a. abnormal drowsiness

b. hollow and deep as a result of age or disease

c. relating to a microorganism or toxin containing food

d. something which causes disease such as a virus or bacterium

e. infected or spoiled by contact

f. swallow food or drugs

g. an organism living in or on another organism in order to get its nutrients

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4 Reading
Read the texts below.

Text 1

According to the WHO, approximately 600 million people get some form of food poisoning
each year. Almost half a million lives are lost to food-borne illnesses and 125,000 of those
deaths are in children under the age of five years. Unsafe food plays havoc on healthcare
systems and affects economies and tourism in low- and middle-income countries. It is
estimated that $15 billion is spent annually to treat food-borne illnesses and $192 million
is lost in productivity.
Food poisoning can occur when bacteria, viruses, parasites or chemical toxins enter
the body as a result of consuming contaminated food or water. Some common bacteria
contamination is from Salmonella, E. coli and Campylobacter. Sources of contamination
include raw milk, shellfish, fruit, vegetables and meat. Pathogens may also enter the food
chain via soil and water. Viruses such as Hepatitis A and Shigella, may be spread via
contamination from a person handling or preparing food. Chemical toxins are often the result
of environmental pollutants entering the food chain. These substances may damage the
immune system, cause developmental issues in children as well as various cancers. Heavy
metals such as mercury and lead also affect food supplies through soil and water. These toxic
metals can cause damage to the brain, nervous system and kidneys.

Text 2

Causes, Symptoms, Treatment

Food poisoning is an illness caused by food or water that has been contaminated by
bacteria, viruses or parasites. Some cases of food poisoning may be due to ingesting toxic
chemicals or pollutants. Individuals who experience food poisoning have diarrhoea, vomiting,
abdominal pain and headache. Dehydration may occur as a result of fluid loss. Signs of
dehydration include dizziness, fatigue, low urine output, extreme thirst and sunken eyes.
It is vital to replace fluids that have been lost because of diarrhoea and vomiting. Some
fluid options include water, diluted fruit juice, electrolyte replacement solutions and broth.
People with weak immune systems, the elderly and young children should be given electrolyte
replacement fluids as they are more prone to dehydration.
Safety
One method to prevent food poisoning is ensuring the proper preparation, cooking and
storing of food. Raw meat, fish and eggs should be kept away from other food. Fruit and
vegetables should be washed and cleaned prior to cutting, preparing and eating. Wash hands
and clean table surfaces thoroughly before using for food preparation. Food that spoils easily
should be refrigerated or frozen. Ensure that meat is cooked at the correct temperature and
for the proper length of time.

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Text 3

Food Poisoning

Cause Sources Symptoms Duration

Botulism honey and Infants: muscle weeks or months

home-made canned weakness,
food constipation,
lethargy;
Children/Adults:
blurred vision,
muscle weakness,
dropping eyelids

Campylobacter raw milk, chicken, diarrhoea, vomiting, 7 days

shellfish, turkey, fever, abdominal
contaminated water cramps

E. Coli raw milk, bloody diarrhoea, 5 - 10 days

undercooked meat, vomiting, severe
raw fruit and abdominal pain
vegetables, drinking
/ swimming in
contaminated water

Hepatitis A raw shellfish, diarrhoea, jaundice, 3 months

contaminated light-coloured
drinking water, raw stools, dark urine,
produce stomach pain,
nausea

Salmonella fruit, vegetables, diarrhoea, vomiting, 4 - 7 days

chicken, beef, pork, fever, abdominal
eggs cramps

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Text 4

Managing Dehydration in Children

Mild Symptoms:

- reduced urine output

- thirst

Moderate Symptoms:

- reduced urine output

- dizziness

- weakness

- irritability

- muscle cramps

- headache

Treatment:

The WHO proposes using oral rehydration solutions as the standard treatment. These
solutions are comprised of: 2% glucose or complex carbohydrate; 50-90 mmol/L sodium.
Sports drinks, carbonated drinks and juices do not fulfil the sodium/glucose balance
required. Patients should receive 50 mL/kg over a period of four hours (mild dehydration)
and 100 mL/kg (moderate dehydration). Therapy can be discontinued once dehydration
symptoms subside.

Severe Symptoms:

- lethargy

- rapid heart rate

- confusion

- very low urine output

- possible coma

Treatment:

Must be treated in a medical facility with IV fluids.

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sources: niddk.nih.gov, patient.info, who. int

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Part A: Look at the texts and determine which text gives the following information. Put the number
of the text in the blank provided. Check your answers with a partner.

a. The amount of oral hydration solution needed to treat moderate dehydration.

b. The length of time to recover from E. coli.

c. The symptoms associated with Botulism in infants.

d. The number of people who die from food poisoning.

e. People who are prone to dehydration.

f. Standard dehydration treatment recommended by WHO.

g. Reducing possibilities of food poisoning at home.

Part B: Look at the texts again and answer the following questions with a few words or numbers from
the texts above. Check your answers with a partner.

1. How many people die of food poisoning each year?

2. How long do symptoms of botulism last?

3. What should be done with food that spoils quickly?

4. What dosage of oral rehydration solution be given to patients with mild dehydration?

5. How much is spent annually to treat food-borne illnesses?

6. How do heavy metals contaminate the food supply?

7. How is severe dehydration in children treated?

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Part C: Fill in the gaps with a few words or numbers from the texts above. Check your answers with
a partner.

1. People with weakened immune systems, young children and are more likely to
suffer from dehydration.

2. Contaminated food disrupts healthcare and may also affect the economies and
in low-and-middle-income countries.

3. Food poisoning is responsible for about deaths of children under the age of five.

4. Infants suffering from botulism may experience muscle weakness, lethargy and .

5. WHO does not recommend sports drinks and juices because the balance is not
appropriate.

6. When chemical toxins enter the food chain, they may cause problems in children.

7. One way to prevent food poisoning is to ensure that meat is cooked at the and
length of time.

5 Reading self-assessment

Based on your answers above, fill in the self-assessment for reading below.

reading ability very confident somewhat confident need improvement

I can find information

quickly.

I can finish the activity

within time limits.

I can assess the layout

of the text.

I can find numbers

easily.

I can find short-word

answers easily.

I can scan easily to

find information.

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6 Talking point

Work in pairs or small groups and discuss the questions below.

1. How were your results compared to Unit 1 Lesson 4?

2. Do you feel that your reading skills have improved from Unit 1? Why or why not?
3. What is the most difficult aspect of this reading exercise? Why?

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Transcripts

2. Listening

Presenter: Gallstones may cause various symptoms. They often occur following a meal high in fat.
Pain may be severe and concentrated in the upper abdomen. Some individuals have
pain in the shoulder or between the shoulder blades. Nausea, vomiting and abdominal
bloating are also symptoms. It is considered a medical emergency if symptoms progress
to fever, chills, jaundice, and low-grade fever. Since symptoms mimic other conditions,
such as heart attack, ulcers, hernia or hepatitis, it is imperative to speak to a medical
professional for a proper diagnosis. There are certain circumstances that increase the risk
for gallstones. These include obesity, people over 60 years of age, oestrogen, diabetes
and cholesterol-lowering medication.

Lecturer: The gastrointestinal tract is host to trillions of microbes such as bacteria, fungi and
microorganisms. Also referred to as the gut microbiome, they are responsible for digestion
and the production of nutrients. It appears that they aid the immune system and produce
chemicals that may affect brain function. Research indicates that the brain and gut are
linked and when the gut is not balanced it may contribute to disease. Science is beginning
to learn how ageing, diet, and the environment can disrupt this connection.

Dr Kristina: Did you see the new instructions sent by the health department?

Dr James: No, what are they?

Dr Kristina: We’ve got to record all norovirus cases. There are new procedures on what to do with
suspected cases.

Dr James: How different are they from the previous ones?

Dr Kristina: Before only confirmed cases were sent along with lab results. Now even suspected
cases are forwarded.

Dr James: So, if we suspect a patient has norovirus, we report it?

Dr Kristina: Yes. Apparently, there’s an outbreak so all cases must be recorded. They even include
patients who may have called the clinic.

Dr James: So, even if they haven’t been examined?

Dr Kristina: Yes, because some people are unwilling to come to the clinic when they’ve got diarrhoea
and vomiting. So, if they’ve called or done video conference with a nurse or doctor, these
cases are also to be noted.

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Dr James: Will they be calling a meeting to inform everyone or will we get it by e-mail?

Dr Kristina: An e-mail will be sent and there’ll be information posted in various areas of the clinic.

Dr James: That’s good to know.

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Key

1. Warm up

5 mins.
Students discuss the following in small groups.

1. irritable bowel syndrome, ulcers, gastritis, Crohn’s disease, celiac disease, gallstones
2. students’ own answers
3. students’ own answers

2. Listening

10 mins.
Students listen to three short passages and answer the questions. Give students a minute to quickly look at
questions before listening. After each listening ask them to check their answers with a partner. Elicit answers
from the whole class. Check for any comprehension issues.
Audio 1

1. b. 2. a. 3. c.
Audio 2

1. a. 2. b.
Audio 3

1. c. 2. b.

3. Vocabulary

5 mins.
Students match the definitions to the words in bold. Ask them to check their answers with a partner.

1. → e. 2. → b. 3. → d. 4. → g.
5. → c. 6. → f. 7. → a.

4. Reading

15 mins.
Part A
First, guide the students to look at the questions at the end of the texts. Tell them to read the texts and decide
which one contains the given information. Ask them to check answers with a partner, then check answers with
the whole class.
Text sources:
https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes
https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes
https://patient.info/digestive-health/diarrhoea/food-poisoning
https://www.who.int/news-room/fact-sheets/detail/food-safety

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a. 4 b. 3 c. 3 d. 1
e. 2 f. 4 g. 2
Part B
10 mins.
Students look at the texts again and answer the following questions using a few words or numbers. Ask them to
check answers with a partner, then check answers with the whole class.

1. about half a million

2. weeks or months
3. refrigerate or freeze
4. 50 mL/kg
5. $15 billion
6. through soil and water
7. IV fluids
Part C
10 mins.
Finally, students look at the texts and fill in the gaps using a few words or numbers. Ask them to check answers
with a partner. Check answers with the whole class.

1. the elderly 2. tourism

3. 125,000 4. constipation
5. glucose / sodium 6. developmental
7. proper temperature

5. Reading self-assessment

5 mins.
Students fill in the self-assessment based on the results of the reading exercises above.

6. Talking point

5 mins.
Students discuss in pairs or small groups.

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