the dietary principles underlying the enteric
The dietary principles underlying the enteric diet include:
High calorie
High protein
High carbohydrate
Moderate fat
High fluid
Low fibre and soft diet
Expected delivery within 24 Hours
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
clinical symptoms of typhoid are1 graded fever which follows an upward ladder pattern2 abdominal pain cramps and diarrhoea3 anorexia
explain the advantage of synchronous countersthe most significant advantage of synchronous counters is that there is no cumulative time delay because
dietary managementthe golden rule in the dietary management of ally fever is feed the fever considering
the dietary principles underlying the enteric diet includehigh caloriehigh proteinhigh carbohydratemoderate fathigh fluidlow fibre and soft
energyenergy fever is characterized by elevation of bmr thus caloric requirements are increased the increase in caloric needs is
proteinprotein the requirement of protein is increased in typhoid as there is a massive tissue loss thus the protein intake should be
explain carbohydrates requirement during thyphoidcarbohydrates carbohydrate intake should be liberal this can be attributed to1 repletion of
dietary fibredietary fibre typhoid patient has an inflamed intestinal mucosa which can be easily perforated and ulcerated leading to
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