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Nutrition in the acute phase of the disease
The basic requirements for nutrition in the acute period of the disease are:
- complete maintenance of the physiological needs of the organism in energy, in basic nutrients, vitamins, minerals and microelements;
- introduction in the diet of the most complete protein in an amount corresponding to the physiological norm (70-80 g);
- inclusion in food of 60 g of an animal and 30 g of vegetable fat;
- restriction of carbohydrate nutrition (especially simple up to 30 g), table salt, liquid;
- Exclusion from the diet of sharp, salty foods, extractives, strong drinks, strong natural coffee, tea;
- fractional frequent meals (5-6 meals a day).
Indications for the appointment of therapeutic nutrition.
Active phase of rheumatism, activity of the third degree, I attack with the phenomena of carditis, polyarthritis, when there are characteristic allergic and inflammatory phenomena in the joints, heart, fever.
The main goals of therapeutic nutrition are the restoration of disturbed metabolic processes, especially carbohydrate and water - salt, when the vascular permeability is increased in the tissues of fluid and salt, the body becomes less vitamin. In case of bed rest, the energy value of nutrition should be up to 1800-2000 kcal due to a significant decrease in carbohydrates - 200-250 g (30 g of sugar), protein restriction - 80 g (60-65% - animal origin) and fat 80 g (30% - vegetable). Cooking salt is limited to 4-5 g (given to the patient's hands).
When vitamins are deficient in the diet (especially in the winter and spring periods) drink a decoction of dogrose, fruits, vegetables, and their juices.
CULINARY FOOD PROCESSING
Meals are prepared without salt. 4 g of it is given to the patient's hands. The total amount of liquid (including the first dish) is about 1 liter. Meat and fish are given in boiled or slightly fried after boiling, vegetables should be well-boiled.
Eating 5-6 times a day. Exclude meat and fish broth.
An approximate menu of nutrition in the acute, active phase of rheumatism is given below.
After the elimination of acute events, usually after 1-2 weeks, that is, in the subacute phase of rheumatism in the diet, the amount of protein is increased somewhat, primarily due to dairy products and fat. Restriction of table salt to 4-5 g (only on the hands) and free liquid is preserved. Food is enriched with vitamins. The increase in proteins and vitamins in the diet contributes to the increase of the body's defenses and the restoration of tissues in the lesions. In nutrition, you need to increase the amount of potassium,
especially when treated with hormones. Due to dairy products, the calcium content increases. If the condition worsens, the diet is again restricted, mainly due to carbohydrates. Useful unloading vegetable and fruit days and diets with an increased content of potassium salts due to potatoes, dried apricots, raisins, prunes, fresh vegetables and fruits.
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Nutrition in the acute phase of the disease
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