Nutrition of sick people: features of the diet for various diseases

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any disease requires careful attention to the body. In order for a person to have all the resources to fight the disease, he must receive enough useful substances. Their main source is food.

They will not replace medicines that purposefully fight a specific problem, but they will give us all the necessary nutrients, vitamins, minerals. Properly formulated diet helps to maintain immunity, reduces the risk of complications. Consider what are the features of nutrition of sick people with various diseases.

Bed patients

These patients are more likely than others to have problems with appetite. This is due to a sedentary lifestyle, an oppressed state. Many patients find it painful to swallow. To improve a person's condition and increase his will to live, you should feed him food that causes positive emotions. It must be attractive to look at.delicious and he althy meals.

The balance of proteins and fiber is important. Protein nutrition stimulates cell regeneration and activates the regeneration of bedsores, since protein is a building material for muscles and skin. If the patient is fed with a probe, you can diversify the diet with foods rich in prebiotics, vitamins, dietary fiber, trace elements, proteins.

Drinking mode

High-calorie drinks are part of the diet for bedridden patients. Nectars and juices are also food. A person should drink at least one and a half liters of water per day. It helps to remove toxins from the body.

You can not drink highly carbonated drinks, as they are harmful to the digestive tract. The only exceptions are medicinal mineral waters, which must be prescribed by a doctor. It is important to monitor the amount of fluid consumed, the lack of which provokes constipation, bladder stones, bedsores.

Features of the feeding process

Food for bedridden patients is not only the dishes themselves, but also their serving, as well as the environment when eating. You need a friendly attitude, calmness. You can not force a person to eat - this provokes nausea. It is important to monitor the patient's response. If his appetite is poor, he should introduce foods he likes into the diet that do not aggravate the course of his illness.

It is advisable to practice fractional nutrition. Feeding begins by helping the person to sit up. If his head is thrown back, eating and drinking is dangerous. The head, if necessary, is supported by hands or orthopedic devices. It is desirable thatthe patient himself used the devices, but you need help if there is a need.

How to give drinks

Feeding patients who have lost mobility should be carried out using suitable devices. To give a person a drink, they use a small or medium spoon, since he cannot swallow a large portion of the liquid. If it is difficult for the patient to sit, use a drinker with two handles or a baby drinker.

If the mobility of the neck is limited, you need to use devices with cutouts for the nose. Convenient cups with spouts. Two vessels should be at hand: for cold and hot drinks. You can use a straw for cocktails. The patient needs frequent liquid intake in small portions. A weakened person should take breaks between sips.

What to feed

The diet of a patient who is unable to move is formed from crushed food. It is desirable that it be semi-liquid. Very dry foods are difficult for the patient to swallow. The emphasis is on pureed soups, broths. You can give a person jelly, mashed potatoes. Blenders are used for cooking. You can feed the patient with baby purees. They are sold in stores. It is forbidden to give large pieces of food, it is necessary to chop all food.

For diabetes

The diet of people with diabetes has its own characteristics. With such a disease, you need to constantly monitor the condition of the body. The right menu is an important step in providing the patient with a long and quality life.

The optimal menu is the ninth diet table. It is applicable for mild to moderatethe severity of the disease at normal weight or exceeding the norm is insignificant. The key nuances are moderation, dividing the daily volume into six servings, limiting the consumption of carbohydrates and fats. Smoked, fried is prohibited. Reduce the amount of s alt, sugar. You can't drink carbonated drinks. It is necessary to consume 2100-2400 kilocalories per day. Drink up to 2 liters of water daily.

Basic rules for a diabetic

Nutrition for diabetics requires mastering a range of cooking skills. It is advisable to boil or bake foods in the oven. Less often you can eat stews. Soups with fish or meat should be cooked in lean broth.

Sugar and all sweet foods, alcohol, convenience foods of any kind will have to be eliminated. You can not eat rich broths. Prohibited fatty meat, canned and pickled food, pastry. The ban applies to cheese, rice, semolina, pasta. You can not drink cream and eat sauces with s alt, hot spices, and fatty ones.

Bananas, grapes and other sweet fruits are excluded from the diet. From dried fruits, raisins and dates are prohibited. It is allowed to eat no more than one and a half eggs boiled soft-boiled per day. You can cook an omelet. Yolks are recommended to be excluded.

There are different varieties of bread on sale, but doctors recommend to refrain from this product, because wheat flour is used for its preparation. The best option would be protein bread baked with bran. Allowed rye (up to 250 g daily) and wheat (up to 150 g).

Allowedproducts

When catering for diabetic patients, it is taken into account that such patients can eat vegetable soups. They are cooked with mushrooms, meat, fish. Cereals, meatballs, vegetables are added to soups.

It is allowed to eat veal, beef, lamb. A rabbit would be a good choice. Pork is eaten only trimmed or meat (without fat). From poultry meat, chicken and turkey are allowed. You can eat a special sausage. Occasionally, liver is included in the diet. Low-fat varieties of fish are allowed. Milk and products prepared from it can be consumed if the fat content is minimal. Sour cream is allowed in very limited quantities. Cheese - low fat and no s alt.

Nutrition for diabetic patients involves the consumption of legumes in a limited amount. Buckwheat porridge, millet, pearl barley, oatmeal are allowed. Vegetables are also limited due to their carbohydrate content. It is good to eat beets.

It is necessary to choose vegetables that contain no more than 5% carbohydrates. These include cabbage, pumpkin, eggplant, tomatoes. You can eat different varieties of lettuce, zucchini, cucumbers. Caviar from zucchini and vegetables, jellied fish are allowed. You can cook fresh salads. Vinaigrette allowed.

Fresh fruits, sour berries are a good solution. Very rarely honey is allowed. Among drinks, the diabetic diet favors milk-diluted coffee, tea, rosehip tea, and juices made from low-sweet vegetables, berries, and fruits.

Oncology

Nutrition for cancer patients is a very important aspect of treatment. Cancer diseases in ourtime is curable, but therapy is difficult to tolerate. Therefore, it is very important to constantly help the patient, support him.

All known methods of cancer therapy heavily burden the body and lead to side effects. Neoplasms and their treatment affect metabolism, so a person needs an increased amount of protein. He needs more energy. In the patient's body, oxidative reactions are active, in which free radicals appear. This means that more substances are needed to fight them and activate recovery.

Often, cancer patients are victims of nutritional deficiencies, due to which the body destroys its own tissues. The immune system is greatly reduced. Deficiency occurs when nutritional requirements are not met by incoming nutrients.

Dangers and nuances

It is necessary to suspect errors in the nutrition of a cancer patient, if in three months his body weight has decreased by 5% or more, the person has lost his appetite, he vomits and feels sick, the digestive processes are going badly. All this points to nutritional deficiencies and the need to urgently change the diet.

If in three months the weight has decreased by 10% or more, urgent nutritional support is needed, as the person has passed into a state of anorexia-cachexia. Particular attention should be paid to persons undergoing chemotherapy or radiation, as well as in preparation for surgery and in the process of recovery after it.

Features of the diet of cancer patients

Proteinnutrition for patients with malignant neoplasms is extremely important. They have a reduced ability of the body to absorb nutrients because the digestive tract is not functioning well. Their diet should include fast and easy digestible ingredients and nutrients.

The main goal of special nutrition is to give a person with a minimum amount of food as many nutrients as the body needs. Special nutrition for a cancer patient involves an increased concentration of amino acids and proteins. Many of them are not produced in our body. They are important for immunity and the implementation of vital reactions.

Some people believe that it is enough to eat more sweets, and then there will be no need for special nutrition for a patient weakened by cancer. This is not true. Sugary drinks are rich in sugars, which cause blood glucose to become saturated, which can lead to prediabetes. Proper nutrition helps to avoid this risk and increase the body's ability to recover.

It's even more dangerous for a cancer patient to starve. If the body does not receive proteins, irreversible anorexia-cachexia begins, due to which the working capacity completely disappears, physical activity drops, weight decreases, the work of internal systems goes astray. To avoid these phenomena, fasting should be excluded.

Nutrients

In the presence of malignant tumors, the nutrition of patients should be carried out in such a way as to saturate the body with beta-carotene and all importantantioxidants. Ascorbic acid and vitamins A and E are especially important. Selenium is indispensable. The diet should contain polyunsaturated fatty acids, under the influence of which inflammatory processes weaken. They also improve appetite.

He suffered a stroke

In this case, the key rule for compiling a diet is to provide the body with microelements and nutrients. The nutrition of a patient with a stroke at the acute stage involves a reduction in calorie content without losing the nutritional value of the menu. Food should give a person minerals, vitamins. They are rich in fruits, vegetables, juices.

The position of the body when eating is determined by the doctor. During the absorption of food, the nurse helps the person raise his head. They use special tables, be sure to cover the patient's chest with a disposable napkin. Sometimes stroke patients cannot swallow food. This forces the use of a tube or feeding into the vein. The probe allows you to use any semi-liquid and liquid food.

You can give the patient vegetable soups, broths. If it is difficult for a person to swallow, but there is no need for a probe, the products are crushed. It is advisable to feed him with cereals, mashed potatoes, jelly, soufflé.

Nuances of diet formation

Eating stroke patients should take into account the tendency to constipation. This requires saturation of the menu with vegetables. Beets are especially useful. You can give the patient dairy products, dried fruits. Hypertension is helped by foods enriched with potassium. It is found in raisins, figs and dried apricots. No less important is magnesium, which the body receives from buckwheat andoatmeal.

Eating patients after a stroke includes a number of strict rules. In the diet of these people reduce the amount of s alt, sweets, fatty foods. They should not eat spicy, smoked, drink alcohol, strong coffee, tea. Useful carrots. It is advisable to eat two pieces daily. It is believed that this is necessary for he althy people, as it reduces the risk of stroke.

When forming the patient's diet, it is worth remembering that tea enriched with flavonoids is a useful product that lowers the content of harmful cholesterol fractions in the blood. It is advisable to drink at least four cups a day. Some scientists believe that people who adhere to this rule are 20% less likely to suffer from heart disease.

No less useful are salmon and soy, dark chocolate and oat bran. For the he alth of the cardiovascular system, you should enrich the diet with cocoa, grape juice, broccoli. Garlic, natural orange and grapefruit juices are good for the heart. True, you need to be more careful with the latter, as it activates antihypertensive drugs.

Conclusion

Proper nutrition of a sick person largely determines the duration of recovery and the severity of the course of the disease. When forming a diet, they are guided by the diagnosis and recommendations of the attending doctor. Sometimes you just need to introduce certain restrictions in the diet, completely abandoning harmful foods. In some cases, it is better to completely switch to specialized nutrition. The decision should remain with the attending physician.