the main
about the project
Medicine news
To the authors
Licensed books on medicine
<< Ahead Next >>

General characteristics of nutrition and its purpose


Nutrition for pneumonia (acute pneumonia) plays an important role in the treatment of this disease. It depends on the general condition of the patient and the stage of the disease (the height of the disease, the recovery period). With bed rest and high temperature nutrition should be sparing for the organs of the cardiovascular, digestive systems and for the work of the kidneys. The main goal is to maintain the general strength of the body, increase its resistance, reduce intoxication. In the early days of the disease, when the temperature can be high, the calorie intake is reduced by limiting carbohydrates, proteins and fats; the amount of salt is reduced to 8 g. Increase the amount of vitamins, especially ascorbic acid, and foods rich in calcium salts. Products that contain a large amount of phosphorus and manganese salts have a beneficial effect. A set of products should be diverse, easily digestible, not conducive to increased gas formation, intestinal swelling and constipation should prevail in it. The inclusion of foods rich in vitamins of group B (meat, fish, yeast, etc.) favorably affects the intestinal function. Dairy products with the obligatory inclusion of fermented milk drinks are especially important as sources of easily digestible protein and calcium. Whole milk is used only in dishes.
CULINARY PROCESSING
Food is cooked in chopped and shabby form, boiled in water and steamed. Both cold and very hot drinks and dishes, as well as spicy, salty, pickled products, spicy seasonings and sauces are excluded.
Increase the amount of free liquid to 1.5-2 liters per day due to the dilution of the juices of fruits and berries, broths of rose hips, tea with lemon, fruit drinks, jelly, compotes, etc.

DIET
Food is given 5-6 times a day in small portions, mostly in a liquid and well-crushed condition, which contributes to the cleansing of the digestive organs.
As the diet improves, they expand the diet, gradually increase the caloric content to 2500-2800 kcal, increasing the protein content to 130 g, fat to 90 g and carbohydrates to 350 g. Meat, fish, cottage cheese, eggs are recommended; yeast. The amount of salt is increased to 12 g. It is necessary for the production of hydrochloric acid in the stomach. Therefore, allow sauerkraut juice, soaked herring, which simultaneously contribute to an increase in appetite. It is recommended to include in the menu products that stimulate the secretion of gastric juice, as well as the excretory function of the pancreas: fruit and vegetable juices, cranberry juice, black currant, dogrose, berries, fruits, jelly, meat broths, mucous broths from cereals and wheat bran. .
If you have a bad appetite, you need fruit and vegetable juices, low-fat strong broths, moderately salty snacks (soaked herring, cheese, ham, etc.), and in the absence of contraindications, spicy vegetables and spices.
<< Ahead Next >>
= Go to tutorial content =

General characteristics of nutrition and its purpose

  1. General characteristics of nutrition and its purpose
    In a complex set of therapeutic interventions used in cirrhosis of the liver, far from the last place belongs to proper nutrition. When constructing a scheme of therapeutic nutrition, the degree of impairment of a particular liver function 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 signs of hepatic occur
  2. General characteristics of nutrition and its purpose
    Stimuli that cause an asthma attack are mostly foreign proteins re-entering the body. Their nature is different: in some cases they are of bacterial origin, in others - food, organic particles that are in the air (particles of clothing, plants, leather, shoes, etc.) are also important. In case of bronchial asthma without indications
  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 salts in the joints. Often, patients suffer at the same time polyarthritis, obesity. Urine is a saturated concentrated solution of salts of various salts (urinary, phosphoric, oxalic). Healthy
  4. General power characteristic
    1. Exclusion of products containing a lot of purines, oxalic acid. 2. Moderate salt restriction, increase in the number of alkalizing foods (dairy, vegetables, fruits). 3. Increasing the amount of free fluid (in the absence of contraindications from the side of the cardiovascular system). 4. Reduction in the diet 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 easily digestible carbohydrates is reduced. Proteins meet the physiological norm. The degree of reduction of fats and carbohydrates depends on body weight. Limited salt, free liquid, cholesterol, extractives. The content of vitamins C and B group, dietary fiber, potassium, magnesium, trace elements (vegetable oils, vegetables, fruits, cottage cheese,
  6. The main goals and objectives of the sanitary-epidemiological survey of public catering enterprises
    The PEP survey is an important part of the work of the State Sanitary and Epidemiological Surveillance and other regulatory organizations. The main purpose of the survey is to identify potential sanitary and epidemiological disorders that could adversely affect the quality of products and the health status of consumers and staff. The main tasks of sanitary and epidemiological
  7. general characteristics
    Allergic reactions can occur during medication, on household and industrial chemicals, as well as on individual foods (food allergies). Under these conditions, nutrition should be physically complete, but not excessive. In the diet limit carbohydrates, especially rapidly absorbed (sugar, honey, jam, chocolate, sugary drinks). When reducing the amount
  8. General characteristics of the principles of education
    When giving a description of one or another principle of education, it is important to take into account that each idea embodied in it is a reflection of one or several laws. Their essence is revealed and implemented in practice in the form of requirements and pedagogical rules of educational activity. Principles of education, as it were, allow to bridge 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. In tuberculosis, changes in the affected organs are possible, intoxication of the body, disturbed metabolism, the work of various organs and systems, in particular the digestive organs. The food regime is made taking into account the nature and
  10. GENERAL DESCRIPTION OF WORK
    The thesis is devoted to the study of the development of the temporal perspective of the individual in ontogenesis from the perspective of a cultural-historical approach. The time perspective is understood in this study as a form of the subject's intentionality set by the culture in the unity of its temporal and spatial characteristics. The time perspective thus understood is a representation of motivational
  11. GENERAL DESCRIPTION OF WORK
    Relevance of the research topic. The study of psychological mechanisms for overcoming life's difficulties has been the subject of a large number of works carried out within the framework of a broad direction related to the problem of personal adaptation to changing conditions of life activity (K.A. Abulkhanova-Slavskaya, L. G. Dikaya, V. A. Bodrov, A. B. .Leonov and others.). The relevance of the direction causes a steady
  12. General assessment of the sanitary-epidemiological state of public catering enterprises
    The overall assessment of the sanitary and epidemiological status is estimated in points according to the 5 main factors of the sanitary and epidemiological risk of food poisoning and infectious diseases (Table 17). The state of the catering enterprise is scored: • if all sanitary and hygienic rules are observed - 100 points; • satisfactory condition of the enterprise - 91-100
  13. general characteristics
    Acute respiratory failure (ODN) is considered as a condition of the body in which the normal gas composition of the blood (paO2 - 92-100 mm Hg. PsA2 = 35-45 mm Hg.) Is provided (or not provided) by this voltage compensatory mechanisms which significantly affects the condition of the patient. Based on this definition, the notion of compensated and
  14. GENERAL CHARACTERISTICS OF CLOSTERS
    The genus Clostridium includes more than 100 species. Pathogenic and saprophytic anaerobic spore-forming rod-shaped microorganisms, with the exception of a few sulfate-reducing pigment-forming species, are combined in this genus. 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 inflating bacterial
  15. General characteristics of conflicts
    Usually, a conflict is considered to be a negative social and psychological phenomenon that negatively affects the psychological state and activity 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 clear. As a result of the study by military psychologists of 130 conflicts, it was established that practically each of them carries with it a constructive,
  16. GENERAL DESCRIPTION OF WORK
    The urgency of the research problem is due to the need for a high professional level and quality of acmeological expertise in personnel work and the development of innovations in public service. The areas of acmeological expertise in the professional activities of a public servant are: acmeological assessment, diagnosis, monitoring of professionalism of activity
  17. GENERAL DESCRIPTION OF WORK
    Relevance of the research topic. In the context of modernizing military education, reducing the number of military higher educational institutions, the problem of improving the quality of military professional training for officers is of particular importance. A feature of the organization of military education is the degree of its compliance with the state policy in the field of national security, defense and education, modern
Medical portal "MedguideBook" © 2014-2016
info@medicine-guidebook.com