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define protein requirement during tuberculosisprotein achronic infection is marked by a prolonged duration of fever this leads to wasting of
explain energy requirement during tuberculosisenergy the criteria to establish the energy intake is the body weight status coupled with
dietary managementit must be evident to you that majority of the tuberculosis patients are emancipated and malnourished proper dietary management it
what is the treatment of tuberculosisthe disease can be very effectively treated with the help of antibiotic therapy rest and nourishing food the key
salient features of pulmonary tuberculosisthe salient features tuberculosis includewasting of tissuesexhaustioncoughexpectoration andfeverthe acute
tuberculosistuberculosis is a chronic infectious disease which is caused by a bacterium - mycobacterium tuberculosis it affects the lungs most
chronic fever and infection chronic fever and infection are always supported will a long standing history of symptoms or repeated
foods to be avoided arehigh fibre foods like whole grain cereals and their products eg whole wheat flour cracked wheat whole pulsesraw vegetables
food require during thyphoidso remember the foods to be included arejuices soups dal water brothsrefined cereals and their products eg maida rava
explain vitamins requirement during thyphoidvitamins vitamins which need to be emphasized include b complex considering the increase in the
explain minerals requirement during thyphoid minerals loss of electrolytes and water is observed due to diarrhoea thus liberalizing on sodium
explain fats requirements during thyphoidfats use of fats should be in moderation this is because the typhoid patient has a compromised ability to
dietary fibredietary fibre typhoid patient has an inflamed intestinal mucosa which can be easily perforated and ulcerated leading to
explain carbohydrates requirement during thyphoidcarbohydrates carbohydrate intake should be liberal this can be attributed to1 repletion of
proteinprotein the requirement of protein is increased in typhoid as there is a massive tissue loss thus the protein intake should be
energyenergy fever is characterized by elevation of bmr thus caloric requirements are increased the increase in caloric needs is
the dietary principles underlying the enteric diet includehigh caloriehigh proteinhigh carbohydratemoderate fathigh fluidlow fibre and soft
dietary managementthe golden rule in the dietary management of ally fever is feed the fever considering
clinical symptoms of typhoid are1 graded fever which follows an upward ladder pattern2 abdominal pain cramps and diarrhoea3 anorexia
some observations seen in this fever are1 massive loss of lean body mass or muscle due to tissue breakdown 250-500 g muscle tissue is lostday
what is salmonella typhosntyphoid is an enteric fever which relates to acute infection of short duration it is caused by bacteria
explain disease typhoid typhoid is often called enteric fever because the infection or bacteria is found in the intestines and attaches itself to
etiologyfevers can be caused due to1 internal endogenous factors this could be caused within the body examples are antigen-antibody reactions
explain chronic infections feverchronic infections fever these are generally of longer and sustained duration the patients have a past history of
explain acute infections feveracute infections fever acute fevers are of short duration with acute symptoms the body temperature may rise to