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Basic principles of therapeutic nutrition


1. The food ration should be diverse taking into account the development of the tuberculosis process and the general state of the organism.
2. Strict regimens and limited nutrition can be prescribed only for a short period (with complications and exacerbations of the disease).
3. At all stages of treatment, nutrition should be differentiated.
It is necessary to observe the basic principles of the qualitative and quantitative construction of the diet, depending on the nature and stage of the tuberculosis process, the state of the digestive organs, the presence of complications and concomitant diseases.
There are several options for therapeutic nutrition for tuberculosis patients.
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Basic principles of therapeutic nutrition

  1. Basic principles of therapeutic nutrition for peptic ulcer
    1. Providing a full balanced diet; 2. Compliance with diet; 3. Provide mechanical, chemical and thermal shudder of the stomach and duodenum. One of the most important moments of therapeutic nutrition is adherence to the diet, which is even more significant than the composition of the diet itself. As soon as the food comes into contact with the mucous membrane of the stomach,
  2. Basic principles of therapeutic nutrition in case of myocardial infarction
    In nutrition, the caloric content and volume of food are significantly limited, which then gradually increases. Excludes foods rich in animal fats and cholesterol (fatty meats, internal organs of animals, brains, caviar, egg yolk, animal fats, fatty fish, etc.), products that cause fermentation in the intestines and flatulence (black bread, cabbage, beans , milk in kind, etc.).
  3. Medical control over the nutrition of organized groups of the population. Treatment-and-prophylactic and therapeutic nutrition
    Nutrition is one of the main factors determining human health. The catering of the collective is related to the type of institution (kindergarten, school, production facility, field camp, medical and preventive facilities, army, etc.), the number of people and the length of their stay in this institution. In most cases, health workers themselves take part in the
  4. The main tasks of therapeutic nutrition in case of myocardial infarction
    The main tasks of therapeutic nutrition are: 1. To promote the regenerative processes in the heart muscle. 2. Improve blood circulation and metabolism. 3. Exclude the burden on the cardiovascular and central nervous system. 4. Ensure the sparing of the digestive system and the normalization of the motor function of the intestine. Food should correspond to the periods of the disease (acute, subacute,
  5. Basic principles of nutrition in hypertensive disease
    Adherence to appropriate nutrition, along with pharmacological treatment, is an extremely important factor in the treatment of hypertension. It is no exaggeration to say that with increasing blood pressure, the right therapeutic diet forms the basis of treatment, while taking into account the following basic principles: - a strict correspondence of the energy value of the ration to the energy inputs of the organism, and
  6. Article 39. Therapeutic nourishment
    1. Nutrition - nutrition that satisfies the physiological needs of the human body in nutritional substances and energy, taking into account the mechanisms of the development of the disease, the characteristics of the course of the underlying and concomitant diseases and performing preventive and curative tasks. 2. Therapeutic nutrition is an integral component of the therapeutic process and preventive measures,
  7. Treatment-preventive nutrition
    The main in the prevention of occupational hazards is the improvement of working conditions, technical and sanitary and hygienic improvement of enterprises, as well as strict adherence to safety regulations. Along with the improvement of the environment, measures aimed at increasing the body's resistance to the adverse effects of physical and chemical
  8. Tasks of therapeutic nutrition
    The main objectives of therapeutic nutrition for pulmonary tuberculosis are: 1. Providing the body with adequate nutrition in the conditions of protein breakdown, deterioration of the metabolism of fats and carbohydrates, increased consumption of vitamins and minerals. 2. Increase the body's resistance to infection and intoxication. 3. Promoting the normalization of metabolism. 4. To promote the restoration of tissues affected
  9. Artificial Curative Nutrition
    Manifestations of malnutrition in one form or another (protein, energy, vitamin, mineral) are often observed in clinical practice among patients both surgical and therapeutic profile, according to different authors, from 18 to 56%. Malnutrition is the cause of slower recovery, longer stay of patients in OARIT and in
  10. Some options for therapeutic nutrition
    The first option is food. It is prescribed to patients with reduced reactive capacity of the body, general hypotension, subfebrile temperature, with a sluggish course of the disease. The chemical composition of this diet: proteins 140 g, fats 100 grams, carbohydrates 400 g, limiting digestible. Caloric content is 2700-3000 kcal. The content of ascorbic acid is up to 350 mg, vitamin B15 g. Culinary processing is common.
  11. The concept of health and nutrition
    Recommended literature: 1. Goncharenko MS Fundamentals of valeological nutrition. - Х.: ООО »Publishing house Buruk Kiha», - 2006, pp.275-329 Additional information block: Biologically active food supplements Biologically active food additives (BADP) are becoming more and more effective every day. These days, these drugs, available in the form of tablets, capsules, tinctures and balsams, are
  12. Sanitary supervision of the organization of therapeutic and preventive nutrition in industrial enterprises
    Therapeutic and preventive nutrition (LPP) is considered (along with comprehensive measures to eliminate harmful working conditions) as a highly effective health factor. LPP is organized at industrial enterprises to prevent disease, provides for an increase in the protective functions of the body of workers in the link of the primary impact of harmful factors of production
  13. Sanitary requirements for catering in health facilities and sanatoriums
    The food blocks of medical and prophylactic establishments and sanatoriums should have the conditions for the preparation of therapeutic nutrition with the delivery to the sick or a resting person without reducing food and biological value. The work of the food units should not have a harmful effect on the regime of the hospital or sanatorium (the spread of smells, the penetration of noise, etc.). The food blocks can be placed in separate buildings,
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