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The basic principles of clinical nutrition


1. The diet should be varied, taking into account the development of the tuberculous process and the general condition of the body.
2. Strict regimens and limited nutrition can be prescribed only for a short time (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 qualitative and quantitative construction of the diet, depending on the nature and stage of the tuberculous process, the state of the digestive system, the presence of complications and associated diseases.
There are several options for therapeutic nutrition for patients with tuberculosis.
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The basic principles of clinical nutrition

  1. The basic principles of clinical nutrition in peptic ulcer
    1. Providing a complete balanced diet; 2. Compliance with the diet; 3. To provide mechanical, chemical and thermal schazhenie stomach and duodenum. One of the most important moments of clinical nutrition is adherence to food intake, which is even more significant than the composition of the diet itself. As soon as food comes into contact with the gastric mucosa,
  2. The basic principles of clinical nutrition in myocardial infarction
    In nutrition, calorie content and food volume are significantly limited, which then gradually increases. Exclude foods rich in animal fats and cholesterol (fatty meats, animal internal organs, brains, caviar, egg yolk, animal fats, fatty fish, etc.), products that cause fermentation in the intestines and flatulence (black bread, cabbage, legumes , milk in its natural form, etc.).
  3. Medical nutrition monitoring of organized populations. Therapeutic and prophylactic nutrition
    Nutrition is one of the main factors determining human health. The organization of catering for a team is related to the type of institution (kindergarten, school, production facility, field camp, medical and preventive care facilities, army, etc.), the number of people and the duration of their stay in this facility. In most cases, health workers themselves take part in
  4. The main objectives of clinical nutrition in myocardial infarction
    The main objectives of clinical nutrition are: 1. To promote regenerative processes in the muscle of the heart. 2. Improve blood circulation and metabolism. 3. Eliminate stress on the cardiovascular and central nervous system. 4. To ensure the sparing of the digestive organs and the normalization of the motor function of the intestine. Food should correspond to the periods of the disease (acute, subacute,
  5. The basic principles of nutrition in hypertension
    Compliance with appropriate nutrition, along with pharmacological treatment, is an extremely important factor in the treatment of hypertension. It would not be an exaggeration to say that with increasing blood pressure, proper medical nutrition forms the basis of treatment, taking into account the following basic principles: - strict compliance of the energy value of the diet with the body's energy costs, and
  6. Article 39. Medical nutrition
    1. Medical nutrition - nutrition that ensures the satisfaction of the physiological needs of the human body for nutrients and energy, taking into account the mechanisms of the development of the disease, the characteristics of the course of the main and associated diseases and performing preventive and therapeutic tasks. 2. Medical nutrition is an integral component of the therapeutic process and preventive measures,
  7. Therapeutic and prophylactic nutrition
    The main thing in the prevention of occupational hazards is the improvement of working conditions, technical and sanitary-hygienic improvement of enterprises, as well as strict observance of safety regulations. Along with improving the environment, measures aimed at increasing the body’s resistance to the adverse effects of physical and chemical substances are of great importance.
  8. Tasks of medical nutrition
    The main objectives of therapeutic nutrition in pulmonary tuberculosis are: 1. Providing the body with adequate nutrition in terms of protein breakdown, deterioration in the metabolism of fats and carbohydrates, increased consumption of vitamins and minerals. 2. Increase the body's resistance to infection and intoxication. 3. Contribute to the normalization of metabolism. 4. Contribute to the restoration of tissues affected
  9. Artificial health food
    Manifestations of malnutrition in one form or another (protein, energy, vitamin, mineral) are often observed in clinical practice among patients of both surgical and therapeutic profile, making up from 18 to 56% according to the data of various authors. Malnutrition causes slower recovery, longer stay of patients in OARIT and
  10. Some options for clinical nutrition
    The first power option. It is prescribed to patients with a reduced reactive capacity of the body, general hypotension, low-grade fever, with a sluggish course of the disease. The chemical composition of this diet: 140 g of proteins, 100 g of fat, 400 g of carbohydrates, limiting easily digestible. Caloric content is 2700-3000 kcal. The content of ascorbic acid is up to 350 mg, vitamin B15 g. Culinary processing is ordinary.
  11. The concept of health and medical nutrition
    Recommended literature: 1.Goncharenko MS Basics of valeological nutrition. - X.: LLC "Publishing House Buruk K Kig", - 2006, pp. 275-329 Additional block of information: Biologically active food supplements Biologically active food additives (BUDP) are becoming more and more vital every day. Nowadays, these products, produced in the form of tablets, capsules, tinctures and balms, have become
  12. Sanitary supervision of the organization of medical and preventive nutrition in industrial enterprises
    Therapeutic and prophylactic nutrition (BOB) is considered (along with comprehensive measures to eliminate harmful working conditions) as a highly effective health factor. BOB is organized at industrial enterprises in order to prevent the disease, provides for an increase in the protective functions of the body of workers at the link of the preferential influence of harmful factors of production
  13. Sanitary requirements for catering in health care facilities and sanatoriums
    Food and treatment facilities and sanatoriums must have facilities for the preparation of therapeutic food with delivery to the patient or rest without reducing the nutritional and biological value. The work of the kitchens should not have a harmful effect on the regime of the hospital or sanatorium (the spread of odors, the penetration of noise, etc.). Food blocks can be placed in separate buildings,
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