about the project
News of medicine
Licensed books on medicine
<< Previous Next >>

General characteristics of nutrition and its purpose

Irritants, which cause a bronchial-asthmatic attack, are mainly foreign proteins that re-enter the body. Their nature is different: in some cases they are of bacterial origin, in others they are food, and organic particles that are in the air (particles of clothing, plants, leather, shoes, etc.) also matter.
In bronchial asthma, without indicating the intolerance of food, a so-called hypoallergenic diet is recommended. In this case, foods with high antigenic potency and products with the properties of nonspecific stimuli are excluded from nutrition. The first include eggs, citrus fruits, fish, crabs, crayfish, nuts. To the second - pepper, mustard and other sharp and salty foods. Food outside the period of exacerbation should be full, but not excessive. Limit strong meat and fish broth, salt, sharp and salty foods, spices, seasonings, sugar and products containing it, honey, chocolate products. It is recommended to consume enough vitamins C, P, A, group B. They normalize the reactivity of the body. The use of calcium and phosphorus salts with food normalizes the work of the intestines and improves metabolic processes.

The food ration should not contain many proteins, even when allergies to vegetable products are reported. Alcoholic beverages are strictly forbidden. They increase permeability for food allergens.

In those cases in which patients with bronchial asthma food allergy is the primary factor or factor that has joined the disease process, the diet should be monitored especially carefully. The food substances that most often cause bronchial asthma are wheat, milk, fish, eggs. In order to make excluding rations you need to be clear about which products and products should be excluded. Often, inhaled alergens have common properties with certain nutrients, such as grass grass pollen and food grains, hazel pollen and nuts, wormwood and sunflower pollen and sunflower seeds, daphnia and crabs, shrimps, crayfish. Therefore, patients with the listed types of allergies, especially during periods of exacerbation of the disease, it is necessary to exclude from the diet the relevant products.
Preferred cooked and baked products, at least - fried and stewed.
<< Previous Next >>
= Skip to the content of the tutorial =

General characteristics of nutrition and its purpose

  1. General characteristics of nutrition and its purpose
    In a complex set of therapeutic measures used in cirrhosis of the liver, not the last place belongs to proper nutrition. When constructing a scheme of therapeutic nutrition, the degree of impairment of one or another function of the liver is taken into account. The diet does not differentiate depending on the form of cirrhosis, but differs depending on the severity of the disease. If there are signs of hepatic
  2. General characteristics of nutrition and its purpose
    Nutrition for pneumonia (acute inflammation of the lungs) plays an important role in the treatment of this disease. It depends on the general condition of the patient and the stage of the illness (the height of the illness, the period of recovery). With bed rest and high temperature, the food should be gentle for the organs of the cardiovascular, digestive systems and for the kidneys. The main goal is to maintain the common forces of the body, increase
  3. General characteristics of nutrition and its purpose
    Gout is a common disease of the body, which is based on a violation of protein metabolism, which leads to an increase in the content of uric acid in the blood and urine and the deposition of uric acid salts in the joints. Often patients suffer from polyarthritis, obesity. Urine is a saturated concentrated solution of salts of various salts (urinary, phosphoric, oxalic). Have a healthy
  4. General characteristics of food
    1. The exclusion of products containing many purines, oxalic acid. 2. Moderate salt restriction, increase in the number of alkalizing products (dairy, vegetables, fruits). 3. Increase in the amount of free fluid (in the absence of contraindications from the cardiovascular system). 4. Decrease in nutrition of proteins and fats, and with concomitant obesity - and carbohydrates. From the diet
  5. General characteristics of the diet
    In the diet, the content of animal fat and digestible carbohydrates is reduced. Proteins correspond to the physiological norm. The degree of reduction of fats and carbohydrates depends on the body weight. Limited table salt, free liquid, cholesterol, extractives. Increased content of vitamins C and Group B, dietary fiber, potassium, magnesium, trace elements (vegetable oils, vegetables, fruits, cottage cheese,
  6. The main goals and objectives of the sanitary and epidemiological survey of public catering establishments
    The EPP survey is an important part of the work of the State Sanitary and Epidemiological Surveillance and other monitoring organizations. The main purpose of the survey is to identify potential sanitary and epidemiological disturbances that can adversely affect the quality of products and the health of consumers and staff. The main tasks of the sanitary-epidemiological
  7. general characteristics
    Allergic reactions can occur in the treatment of drugs, household and industrial chemicals, as well as certain foods (food allergies). Under these conditions, the food should be physically complete, but not excessive. In the diet restrict carbohydrates, especially quickly absorbed (sugar, honey, jam, chocolate, sweet drinks). With decreasing quantity
  8. General characteristics of the principles of education
    Giving a characterization of this or that principle of upbringing, it is important to take into account that each idea embedded in it is a reflection of one or several regularities. Their essence is revealed and implemented in practice in the form of requirements and pedagogical rules of educational activity. The principles of education, as it were, allow us to transfer the bridge from pedagogical theory to practical activity. Their
  9. general characteristics
    Tuberculosis is a predominantly chronic infection in which the lungs are most often affected. Less common is tuberculosis of the larynx, intestines, kidneys, bones and joints, and skin. With tuberculosis, changes in affected organs, intoxication of the body, metabolic disturbances, the work of various organs and systems, in particular, digestive organs, are possible. The food regime is, taking into account the nature and
    The thesis is devoted to the study of the development of the temporal perspective of the individual in ontogeny from the standpoint of the cultural-historical approach. The temporal perspective is understood in this study as a form of intentionality of a subject given by culture in the unity of its temporal and spatial characteristics. The time perspective thus understood is a representation of the motivational
    Relevance of the research topic. The study of psychological mechanisms for overcoming life's difficulties has been devoted to a large number of works carried out in the framework of a broad direction related to the problem of adaptation of the individual to changing conditions of life activity (KA Abulkhanova-Slavskaya, LGDikaya, VA Bodrov, AB . Leonov et al.). The urgency of the direction causes a stable
  12. General assessment of the sanitary and epidemiological status of public catering enterprises
    The overall assessment of the sanitary and epidemiological status is assessed in points of 5 main factors of the sanitary and epidemiological risk of food poisoning and infectious diseases (Table 17). The state of the public catering enterprise is assessed in points: • 100 points are observed when all sanitary and hygienic rules are observed; • satisfactory condition of the enterprise - 91-100
  13. general characteristics
    Acute respiratory insufficiency (ODN) is considered as a condition of the body in which the normal gas composition of the blood (paO2 - 92-100 mm Hg, paCO2 = 35-45 mm Hg) is provided (or not provided) by such a voltage of the compensatory mechanisms , which significantly affects the patient's condition. Proceeding from this definition, the notion of compensated and
    The genus Clostridium includes more than 100 species. This genus combines pathogenic and saprophytic anaerobic spore-forming rod-shaped microorganisms, with the exception of several sulfate-reducing pigment-forming species. The generic name is given on the basis of the similarity of these microorganisms with the spindle (closter - lat., Small spindle), which they acquire as a result of bloating bacterial
  15. General characteristics of conflicts
    Usually, the conflict is considered a negative social and psychological phenomenon, negatively affecting the psychological state and activities of both the conflicting and the collective as a whole. In fact, the impact of the conflict on opponents and the team is not so unambiguous. As a result of the study by military psychologists of 130 conflicts, it has been established that almost all of them carry a constructive,
    The urgency of the research problem is conditioned by the need for high professional level and quality of acmeological expertise in personnel work and development of innovations in the civil service. The directions of acmeological examination in the professional activity of a civil servant are: acmeological evaluation, diagnostics, monitoring of professionalism of activities
Medical portal "MedguideBook" © 2014-2016