This document provides information on normal health ranges for various tests and vital signs, as well as details on common diseases including their definitions, causes, symptoms, and recommended foods to eat or avoid. The diseases discussed include fever, cardiovascular disease, gastritis, diabetes, obesity, and peptic ulcer. Normal ranges are given for vital signs, liver function tests, kidney function tests, complete blood counts, serum electrolytes, and other miscellaneous tests.

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BOOKLET:
“A complete accessto nutritional normal values and their
related diseasesincluded causes, symptoms and food to eat
and avoid.”
HEALTHY
BODY
RANGES,
ASSESSMENT
AND
DISEASES

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BY SAHER YASEEN
TABLE OF CONTENTS
HEALTHY BODY RANGES, ASSESSMENT AND DISEASES……………………………………………1
RANGES……………………………………………………………………………………..……………….…3
Vitals ranges…………………………………………………………………………………………………..….3
Liver function tests (LFTS)……………………………………………………………………………………...4
Kidney function tests (KFTS)…………………………………………………………………………..………..4
Complete blood count (CBCS)………………………………………………………………..…………………4
Serum electrolytes………………………………………………………………………………………..………5
Miscellaneous tests…………………………………………………………………………………………….....5
DISEASES………………………………………………………………………………………………………..6
I. Fever………………………………………………………………………………………………………6
a) Definition……………………………………………………………………………………………..…….6
b) Causes….......................................................................................................................................................6
c) Symptoms…………………………………………………………………………………………………..6
II. Cardiovascular disease…………………………………………………………………………………6
a) Definition………………………………………………………………………………………………
….6
b)
Causes:…………………………………………………………………………………………………
…6
c) Symptoms………………………………………………………………………………………………...6
III. Gastritis:………………………………………………………….……………………………………...7
a) Definition…………………………………………………………………………………………………...7
b) Causes……………………………………………………………………………………………………..7
c) Symptoms ………………………………………………………………………………………………...7
IV. Diabetes …………………………………………………………………………………………………7
a) Definition ………………………………………………………………………………………………...7
b) Types………………………………………………………………………………………………………7
c) Causes……………………………………………………………………………………………………..8
d) Symptoms…………………………………………………………………………………………………8
V. Obesity…………………………………………………………………………………………………….
a) Definition ………………………………………………………………………………………………...7
b) Types………………………………………………………………………………………………………7

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c) Causes……………………………………………………………………………………………………..8
d) Symptoms…………………………………………………………………………………………………8
VI. Peptic ulcer………………………………………………………………………………………………13
ASSESSMENT
1. NORMAL RANGES:
Lab results are often shown as a set of numbers known as
a reference range. A reference range may also be called "normal values." You may see
something like this on your results: "normal: 77-99mg/dL" (milligrams per deciliter).
Reference ranges are based on the normal test results of a large group of healthy people.
Some tests names and their normal ranges are written below:
I. VITALS RANGES:
PARAMETERS RANGES
Body temperature 97.9°F (36.6°C) to 99°F (37.2°C)
Heart rate 60-69 beats per minute
Blood pressure 120/80 mm of hg
Respiratory rate 12-16 breathes per minute
Oxygen saturation 95-100%
pH 7.3-7.5

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II. LIVER FUNCTION TESTS:(LFTS)
Component Abbreviation Normal range
Bilirubin Bili 0.3-1.0 mg/dl
Alanine aminotransferase ALT 5-42 U/L
Aspartate aminotransferase AST 5-45U/L
Albumin Alb 3.4-5.4 g/dl
Globulin Glob 2.5-3.5 g/dl
III. RENAL FUNCTION TESTS:(RFTS)
Components Abbreviation Normal ranges
Blood urea urea 17-43 mg/dl
Serum creatinine Creat 0.15-0.95 mg/dl
IV. COMPLETE BLOOD COUNT:(CBCS)
Components Abbreviation Normal ranges
White blood cells WBCS 3.5-10.5 billion cell/l
3500-10,500cells/mcl
Red blood cells RBCS Male: 4.7-6.1 million
cells/microliter
Female: 4.2-5.4 million
cell/microliter

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Hemoglobin HGB Male: 13.5-17.5 grams/dl
(135-175 grams/l)
Female: 12.0-15.5 grams/dl
(120-155 grams/l)
Hematocrit HCT 36-46%
Mean platelets volume MPV 7.2-11 fL
Red cell distribution width RDW-CV
Platelets PLT 150-45- billion/l (150,000 to
450,000/mcl)
Monocytes 0.2-1.0*10.9/1(2-10%)
V. SERUM ELECTROLYTES:
Components Abbreviation Normal ranges
Potassium k 3.6 and 5.2 mmol/L
bicarbonate HCO3- Male:22-29 mmol/L
Female:22-29mmol/L
Sodium Na 135.0-154.0
Chloride Cl 98.0-112.0
VI. MISCELLANEOUS TESTS:
Components Normal ranges
Serum amylase 23-85 unit/liter
Serum lipase 0-160 unit/liter

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DISEASES
I. Fever:
a) Definition :
A feveris a body temperature that is higher than normal. A normal temperature can vary from person to person,
but it is usually around 98.6 °F (37 °C).
b) Causes:
 Infections, including the flu and pneumonia.
 Some immunizations, such as diphtheria or tetanus (in children)
 Teething (in infants)
 S1ome inflammatory diseases, including rheumatoid arthritis (RA) and Cohn’s disease.
 Blood clots.
 Extreme sunburn.
 Food poisoning.
c) Symptoms:
 Sweating.
 Chills and shivering.
 Headache.
 Muscle aches.
 Loss of appetite.
 Irritability.
 Dehydration.
 General weakness
 Cardio vascular diseases:
d) Foodto eat:
 Chicken Soup.
 Poultry and Fish.
 Vegetables.
 Fruits.
 Greek Yogurt.
 Coconut Water.
e) Food to avoid:
 Whole wheat grains.
 whole wheat bread
 Cereals.

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 Fiber-rich foods
II. Cardiovascular disease(CVD):
a) Definition:
(CVD) is a general term for conditions affecting the heart or blood
vessels. It's usually associated with a build-up of fatty deposits inside the arteries
(atherosclerosis) and an increased risk of blood clots.
b) Causes:
 Obesity.
 Tobacco smoking.
 Hypertension.
 Atherosclerosis.
c) Symptoms:
 Chest tightness or pressure.
 Difficulty catching your breath.
 Dizziness or fainting.
 Fatigue.
 Fluid buildup.
 Heart palpitations (heart pounding or racing).
 Pain or numbness in your legs or arms.
 Abdominal pain, nausea, vomiting.
d) Foods to eat:
 Leafy Green Vegetables. Leafy green vegetables like spinach, kale and collard greens are well-known
for their wealth of vitamins, minerals and antioxidants. ...
 Whole Grains.
 Berries.
 Avocados.
 Fatty Fish and Fish Oil.
 Walnuts.
 Beans.
 Dark Chocolate.
e) Food to avoid:
 Butter
 Gravy.
 Non- dairy creamers.
 Fried foods.
 Processed meats.
 Pastries.
 Certain cuts of meat.
 Junk foods, like potato chips, cookies, pies, and ice cream.

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III. GASTRITIS:
a) Definition:
Gastritis is a general term for a group of conditions with one thing in
common: inflammation of the lining of the stomach. The inflammation of gastritis is most often the result of
infection with the same bacterium that causes most stomach ulcers.
b) Causes:
Gastritis can be caused by irritation due to excessive alcohol use, chronic vomiting, stress, or the use of
certain medications such as aspirin or other anti-inflammatory drugs. It may also be caused by any of the following:
 Helicobacter pylori (H. pylori): A bacteria that lives in the mucous lining of the stomach; without treatment,
the infection can lead to ulcers, and in some people, stomach cancer.
 Bile reflux: A backflow of bile into the stomach from the bile tract (that connects to
the liver and gallbladder)
 Infections caused by bacteria and viruses
c) Symptoms:
 Nausea or recurrent upset stomach
 Abdominal bloating
 Abdominal pain
 Vomiting
 Indigestion
 Burning or gnawing feeling in the stomach between meals or at night
 Hiccups
 Loss of appetite
 Vomiting blood or coffee ground-like material
 Black, tarry stools
d) Food to eat:
 High-fiber foods, such as whole grains, fruits, vegetables, and beans.
 Low-fat foods, such as fish, lean meats, and vegetables.
 Foods with low acidity, including vegetables and beans.
 Non-carbonated drinks.
 Caffeine-free drinks.
e) Food to avoid:
 Alcohol.
 Coffee.
 Acidic foods, such as tomatoes and some fruits.
 Fruit juices.
 Fatty foods.
 Fried foods.
 Carbonated drinks.
 Spicy foods.

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IV. Diabetes:
a) Definition
Diabetes mellitus refers to a group of diseases that affect how your body
uses blood sugar (glucose). Glucose is vital to your health because it's an
important source of energy for the cells that make up your muscles and
tissues. It's also your brain's main source of fuel.
b) Types
There are three main types of diabetes – type 1, type 2 and gestational.
 Type 1 diabetes can develop at any age, but occurs most frequently in children and adolescents.
When you have type 1 diabetes, your body produces very little or no insulin, which means that you
need daily insulin injections to maintain blood glucose levels under control.
 Type 2 diabetes is more common in adults and accounts for around 90% of all diabetes cases.
When you have type 2 diabetes, your body does not make good use of the insulin that it produces.
The cornerstone of type 2 diabetes treatment is healthy lifestyle, including increased physical
activity and Healthy diet. However, over time most people with type 2 diabetes will require oral
drugs and/or insulin to keep their blood glucose levels under control.
 Gestationaldiabetes (GDM) is a type of diabetes that consists of high blood glucose during
pregnancy and is associated with complications to both mother and child. GDM usually disappears
after pregnancy but women affected and their children are at increased risk of developing type 2
diabetes later in life.
c) Causes:
 Weight. The more fatty tissue you have, the more resistant your cells become to insulin.
 Inactivity.
 Family history.
 Race or ethnicity.
 Age.
 Gestational diabetes.
 Polycystic ovary syndrome.
 High blood pressure.

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d) Symptoms:
 Increased thirst
 Frequent urination
 Extreme hunger
 Unexplained weight loss
 Presence of ketones in the urine (ketones are a byproduct of the breakdown of muscle and fat that
happens when there's not enough available insulin)
 Fatigue
 Irritability
 Blurred vision
 Slow-healing sores
 Frequent infections, such as gums or skin infections and vaginal infections
e) Food to eat:
 Fatty Fish. Some people consider fatty fish to be one of the healthiest foods on the planet.
 Leafy Greens. Leafy green vegetables are extremely nutritious and low in calories.
 Avocados.
 Eggs.
 Chia Seeds.
 Beans.
 Greek Yogurt.
 Nuts.
f) Food to avoid:
 Sugar-sweetened beverages. Sugary beverages are the worst drink choice for someone with diabetes.
 Trans fats. Artificial Trans fats are extremely unhealthy.
 White bread, rice, and pasta.
 Fruit-flavored yogurt.
 Sweetened breakfast cereals.
 Flavored coffee drinks.
 Honey, agave nectar, and maple syrup.
 Dried fruit.

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V. Obesity:
a) Definition:
Obesity is a complex disease involving an excessive amount
of body fat. Obesity isn't just a cosmetic concern. It is a
medical problem that increases your risk of other diseases and
health problems, such as heart disease, diabetes, high blood
pressure and certain cancers
b) Causes:
 Physical inactivity
 Overeating.
 Genetics.
 A diet high in simple carbohydrates.
 Frequency of eating.
 Medications.
 Psychological factors.
c) Symptoms:
 Difficulty in sleeping. Obesity is associated with sleep apnea, which is the cause of daytime drowsiness
and insufficient restful sleep.
 Back and/or joint pains.
 Excessive sweating.
 Intolerance to heat.
 Infections in skin folds.
 Fatigue.
 Depression.
 Feeling of shortness of breath (dyspnea).
d) Food to eat:
 Whole Eggs. Once feared for being high in cholesterol, whole eggs have been making a comeback.
 Leafy Greens.
 Salmon.
 Cruciferous Vegetables.
 Lean Beef and Chicken Breast.
 Tuna.
 Beans and Legumes.
e) Food to avoid:

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 Sugar-sweetened beverages (soda, fruit drinks, sports drinks)
 Fruit juice (no more than a small amount per day)
 Refined grains (white bread, white rice, white pasta) and sweets.
 Potatoes (baked or fried)
 Red meat (beef, pork, lamb and processed meats (salami, ham, bacon, sausage)
VI. Peptic ulcer:
a) Definition:
Peptic ulcers are open sores that develop on the inside lining of your stomach and the upper
portion of your small intestine. The most common symptom of a peptic ulcer is stomach pain.
b) Causes:
 Helicobacter pylori (H. pylori), a type of bacteria that can cause a stomach infection and
inflammation.
 Frequent use of aspirin (Bayer), ibuprofen (Advil), and other anti-inflammatory drugs (risk
associated with this behavior increases in women and people over the age of 60).
 Drinking too much alcohol.
 Radiation therapy.
 Stomach cancer.
 Smoking.
c) Symptoms:
 Changes in appetite
 Nausea
 Bloody or dark stools
 Unexplained weight loss
 Indigestion
 Vomiting
 Chest pain
d) Food to eat:
 Fiber-Rich Foods
 Apples
 Pears
 Oatmeal
 Blueberries
 Raspberries
 Blackberries
 Strawberries
 cherries
 Bell peppers
 Carrots
 Broccoli
 Leafy greens, such as kale and spinach
 Probiotic-rich foods, such as yogurt, kefir, miso, sauerkraut, and kombucha.
 Olive oil and other plant-based oils
 Honey

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 Garlic
e) Food to avoid:
 Coffee
 Chocolate
 Spicy food
 Alcohol
 Acidic foods, such as citrus and tomatoes
 Caffeine