Diet for A Patient Of Constipation – This book covers the entire syllabus of “Nutrition and Dietetics” prescribed by BNMC for all Diploma in Nursing Science and Midwifery students. We tried to accommodate the latest information and topics. This book is an examination-friendly setup according to the teachers’ lectures and examination questions.
At the end of the book previous university questions are given. We hope in touch with the book students’ knowledge will be upgraded and flourish. The unique way of presentation may make your reading of the book a pleasurable experience.
Diet for A Patient Of Constipation
Constipation is difficulty or infrequent passing of stools that may be hard or dry. It is the condition in which, there is incomplete evacuation of stool, or delayed evacuation.
(Ref: Onila Salin’s Essential nutrition/1/139)
Diet Menu for a Constipated Patient:
1. Increase fibre content in the diet.
2. Advise to take whole grain, bread, cereals, brown rice and oat.
3. Take raw or cooked vegetables like carrot, peas, broccoli, corn, lettuce, dried peas and beans.
4. Advise to take fresh fruits with skin” Fruits which, can be eaten are apples, pears, berries, oranges.
5. Encourage eating dried fruits like prunes, figs and dates, nuts and seeds.
6. Discourage use of mineral oil or laxatives this causes mal absorption of the fats soluble vitamin.
7. Add bran to the diet.
(Ref: Onila Salin’s Essential nutrition/1″/139-140)
Diet for a Patient With Fever
The Important Metabolic Changes In Fever:
1. Increased basal metabolic rate (7%) for every degree-Fahrenheit rise in body temperature.
2. Increased catabolism of tissue proteins.
3. Increased loss of water due to increased perspiration loss as a result of high body temperature.
4. Increased loss of sodium chloride and potassium salts.
5. Loss of appetite, nausea and vomiting and
6. Decreased liver glycogen stores.
(Ref: T. K. Indrani/1″/240)
General Dietary Consideration for a Fever Patient:
1. Energy: The caloric requirements are usually increased due to high metabolic activities. High carbohydrate gruels and porridges etc. are given. The feeds should be small. For energy purposes, glucose too can be used.
2. Proteins: In prolonged fever there should be an increase in protein, where in high biological value protein should be included during which supplements also can be included, food in rich proteins. Milk and milk products, meat, nuts and pulses should be included in good amounts.
3. Fats: Though fats may be good sources of energy, the use of fat in large amounts may interfere with digestion.
4. Fluids: Fluid intake must be liberal in order to complete the losses from skin. A sufficient intake of fluids in the form of broths, vegetable soup, fresh fruit juices etc. can be included.
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