DIETARY MANAGEMENT OF SOME

COMMON AND INFECTIOUS

DISEASES

Cia BS ee ema rs
 *caused by protozoa
*entamoeba histolytica
“invades large colon
*secondarily in the liver
eo
1. loose stools
2. vague abdominal pains
3. occasional rectal bleeding
1. CLEAR LIQUID DIET (tea, ginger/salabat)
2. BLAND DIET and LOW RESIDUE DIET

PREVENTION:
1.Proper personal hygiene
2. Sanitary disposal of excreta
3. frequent washing of hands
4. boil drinking H2O because chlorination will
not destroy EH but boiling will do
2.Influenza A (H1N1)

Another type of influenza virus, A (H1iN1-

hemagglutinin (H) and neuraminidase (N))
virus Can cause a highly contagious respiratory
ol eFetotee

Cause
Viruses (influenza viruses) that infect the
respiratory tract and result in nasal secretions,
a barking-like cough, decreased appetite, and
listless behavior
Mode of Transmission
Can easily spread from person-to-person
through coughing or sneezing

Signs and Symptoms are similar to the symptoms of flu:

et SAVo1 6 lm [or=
(0 f= le1al=
oe er-i(e 161) ¢ Muscle or joint pains
¢ Lack of appetite ¢ Runny nose
¢ Sore throat ¢ Cough
¢ Diarrhea, nausea, and vomiting reported in some cases
Seeley
Give broth of chicken, beef, or vegetable, broth is one of the
best things you can eat when you have the flu.

2. Chicken soup
Chicken provides the body with iron and protein, and you'll also
gain nutrients from carrots, herbs, and celery.
3. Garlic will enhance immunity and reduce symptom severity.

4. Yogurt
Help soothe a sore throat but can also boost the immune system

5. Vitamin C—containing fruits are an important nutrient to help boost

the immune system. Some fruits high in vitamin C include
strawberries, tomatoes, and citrus fruits

6. Leafy greens like spinach, kale, and other leafy greens

They have both vitamin C and vitamin E
7.Broccoli
Eating just one serving will provide immune-boosting vitamins C and
E, along w/ Ca & fiber

8. Oatmeal, whole grains, a natural source of immune-boosting vitamin E.

9. Spices, pepper, and horseradish can help break up congestion

10.Staying hydrated by drinking water & fluid sources
-You can also have broth, ginger tea, herbal tea
with honey, honey and lemon tea (mix equal parts
with hot water)

Foods Avoided:
1. Alcohol.
2.Caffeinated beverages.
3.Hard or jagged foods.
4.Processed foods
 3.Chickenpox

Is a highly contagious and common viral

infection among children.

Cause
Varicella virus

_ Mode of Transmission
Easily passed between members of families and
school mates through airborne particles, droplets in
exhaled air, and fluid from the blisters or sores
SOFT DIET
1. HICALORIE
* Give mashed potatoes, sweet potatoes, and avocado

2. HICHON
* Give scrambled eggs, beans and lentils, tofu, boiled
chicken, and poached fish.

3. BLAND DIET
Are chemically, thermally, and mechanically non-irritating foods.
* Give cold yogurt, kefir, ice cream, cottage cheese,
milkshakes, and smoothies.
Avoid toast, oatmeal, hard, crunchy foods, popcorn, nuts, seeds, and fried foods.

Give non-acidic fruits and vegetables like applesauce, bananas, melon, berries,
peaches, broccoli, kale, cucumbers, spinach.

Avoid spicy and acidic foods like chili peppers, hot sauce, salsa, garlic, grapes,
pineapple, tomatoes, citrus fruits and juices, foods pickled in vinegar, and coffee.

Avoid salty foods like pretzels, chips, soup broths, vegetable juices
* it may irritate or worsen the blisters around the mouth
* for itchiness and pain
_ 4. VITAMIN C SUPPLEMENTATION
5. WATER THERAPY
* to compensate with high fever
* Some hydrating beverages include plain water, coconut water, herbal tea,
low-sugar sports drinks, electrolyte-infused drinks
 4. Dengue OR Dengue Hemorrhagic Fever
(DHF)

Dengue fever and dengue hemorrhagic fever are acute viral

infections that affect infants, young children, and adults.

The cause is a bite of an Aedes aegypti mosquito infected

with one of the four dengue viruses.

Mode of Transmission. It is transmitted by a day-biting

mosquito called Aedes aegypti and Aedes albopictus.
 4. Dengue OR Dengue Hemorrhagic Fever
(DHF)

Signs and Symptoms

¢ Sudden onset of high fever, which may last from 2 to 7 days.

¢ Joint and muscle pain and pain behind the eyes
aA (et= lal etots
¢ Skin rashes
¢ Nose bleeding when fever starts to subside
¢« Abdominal pain
¢ Vomiting of coffee-colored matter
¢ Dark-colored stools
¢ Difficulty of breathing
1. HIGH CALORIE *due to increase metabolic rate
2. HIGH CHON *due to CHON catabolism
3. FAT RESTRICTED *due to vomiting and diarrhea
4.Na&Kinalarge amount *to replenish losses
5. BLAND DIET *to facilitate digestion and rapid
absorption due to reduced GIT motility
6. HIGH CHO *because the body stores of glycogen
are quickly depleted
5. MEASLES

2 Types

*Rubeola is a highly contagious respiratory

disease caused by a virus in the paramyxovirus
family, which normally grows in the cells that line
the back of the throat and lungs

*Rubella (GERMAN MEASLES) is different from

Rubeola because the virus that causes it is less
severe.
Mode of Transmission:
It is easily spread from person to person by sneezing,
coughing, and close personal contact

Signs and Symptoms

¢ Cough
a0) alah a a8 }oi =
¢ Red eyes/ conjunctivitis
e Fever
¢ Blotchy rash lasting for more than 3 days Complications
¢ Diarrhea
¢ Otitis media (middle ear infection)
¢ Pneumonia
¢ Encephalitis
¢ Malnutrition
¢ Blindness
1. HICHO & HICHON
* for fever and infection

2. LOW FIBER
* for inflammation

3. VIT.C, B6 SUPPLEMENTATION
*for infection complications
*prevent convulsions

4. H20 THERAPY *for fever

*virus elimination
*dehydration
 yO ees pe
5 oynarome
=D Boe teh

Is an acute heterogeneous disease that njared atewolus during the acuie phase

causes an “overwhelming pulmonary

inflammation leading to severe
hypoxemia and respiratory failure”.

° Fluid filled alveoli.

Classified as restrictive lung disease
with reduced lung compliance
secondary to loss of surfactant function,
atelectatic regions.
Can be both in children and adults
- Avoid processed meats because they are high in
fat and salt.
- Where possible, opt for low-fat or reduced-fat versions
of milk and dairy products.
- Avoid industrially produced trans fats. These are often
found in processed food, fast food, snack food,
fried food, frozen pizza, pies, cookies, margarines and
spreads.
“5; Proper hydration
- Give 8-10 cups of water every day, fruits and
vegetables that contain water, for example lemon juice
(diluted in water and unsweetened, vegetable broths)
can also be given.

- Avoid sweetened fruit juices, syrups, fruit juice

concentrates, fizzy and still drinks as they all _
contain sugar. P
— es i ee = t = -

oe Fa = Se » Se
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6. Give less salt and sugar
- When cooking and preparing food, limit the amount
of salt and high-sodium condiments
(e.g. soy Sauce and fish sauce).
- Limit your daily salt intake to less than 2 g
(approximately 12 teaspoon), and use iodized salt.
ie Medical nutritionals, such as vitamins,
Supplementation.

8. Food shall be, at the minimum, simple, easily or

locally available, easy to prepare, can satisfy appetite,
provide adequate nutrition, help boost the immune
system, and can be tolerated by the patients.
9. Nutrition Care Plan shall be individualized depending
on the nutritional status of the patient and on the
severity of cases.

10. Medical nutritionals/oral feeding is recommended to

improve intestinal mucosal barrier and intestinal
immunity, and maintain intestinal micro ecology.

11. Avoid eating out...

 eee aes No. of exchange Calorie content
esi Miaele eerie]
Sample 1 day meal plan

Whee to
Egg omelet with sis)
cabbage, onion and garlic 16
for COVID - patients ail ( canola ) 90
Tae 1610)
who can tolerate solid rel ELerL |

w) foods.
Total 612 kcal
Lunch
| The total energy Sinigang boneless bangus ey

oe ee]
vegetables 48
requirement per day is Rice 300
eerie AULT 120
| 1,650-kilocalories.

Loo
Vuelo g

Total 550 kcal

IB) Talatsie
Grilled tuna 82
Sauteed stringbeans , onion, garlic, x4

ee
bell pepper oil (canola) 45
fet 200
Fruit 120
We ltoe

Total 479 kcal

¢ THANK YOU!!!
 fA) Etiology and Risk Factors

Direct pindirect
* Near drowning ¢ Sepsis
¢ Pneumonia ¢ Trauma
¢ Inhalational injuries (excessive |
smoke inhalation, vaping, ¢ Pancreatitis
factory fumes) ¢ Severe bleeding
¢ Aspiration of gastric contents e Fat embolism
 Clinical Manifestations

Early ptt
. Anxiety and restlessness ¢ Arterial blood gas (respiratory acidosis and
hypoxemia)
Breath sounds (fine crackles)
. Breathin (slow and shallow)
2 Cough | :
Cyanosis (blue skin, lips and nails)
e Dyspnea (use of accessory muscles,
retractions, grunting, nasal flaring) : Decreased sensorium

. Extreme tiredness e Edema (pulmonary)

Fast heart rate Frothy pink sputum

Chest X-ray/CT scan
Arterial Blood Gas
Complete Blood Count
Bronchoscopy
Echocardiogram
Physical examination
Management
Pas
ample Soft diet for ARDS patients:
Breakfast
Thin porridge with flaked fish
Water/ fruit juice

AM Snack
Oral Nutritional supplements
Lunch
Veggies and fish soup
Water/ fruit juice

PM Snack
Oral Nutritional supplements

Dinner
Thin porridge with mashed pumpkin
Water/ fruit juice
a
OVID-19 is a contagious disease caused by
SARS-CoV-2
(severe acute respiratory syndrome coronavirus 2)

It is transmitted in three main ways:

1. inhalation,
2. splashes and sprays, and
3. touching your eyes, nose, or mouth
 Incubation period:
2-14 days

At-risk population:
older adults
with health conditions that affect the immune
system
(e.g. cancer, diabetes, HIV, chronic kidney
disease) =

Pang
— a 7. M
ee
: id
 SORE AGEUSIA & NAUSEA & HEADACHE
THROAT ANOSMIA VOMITING

~ CONGESTION or
—

4 RUNNY NOSE / DIARRHEA

no definitive “one-size-fits-all” treatment regimen
to manage an
infected person’s symptoms
the National Institutes of Health (NIH) developed the

to provide clinicians with extensive evidence-

based recommendations for the clinical management of
COVID-19
for severe cases
including mechanical
ventilation, for critical cases oad
the US FDA approved the use of an antiviral
_ for conditional treatment of COVID-19
helps reduce the length of time ona
ventilator for severe and critical cases
the first to be administered outside
of clinical trials were given in December 2020: in the UK
on the 9%, then in the United States on the 14th
 tain a detailed travel history
Physical examination and documentation of the
onset and progression of signs and symptoms
Monitor vital signs, particularly temperature and
respirations
Monitor oxygen saturation
Manage fever
Maintain respiratory isolation
Observe and enforce strict hand hygiene
Patient education
Documentation
 RECOMMENDED DIETS
. LOW CHO diet
. HICHON diet
: NEUTROPENIC or LOW BACTERIA diet.
1. Recommended dietary prescription:
- Total energy requirement:
25-30 kilocalories
(kcal) per kg body weight daily
- Total protein requirement: 1.2-2.0 g/kg
body weight daily
- Carbohydrate: 50-60% of non-protein
calories
- Fat: 40-50% of non-protein calories.
|
2. Provide food items that are rich in nutrie
minerals such as Vitamin C, Vitamin A and B —
carotene, Vitamin D, B-vitamins, folate, zinc,
with emphasis on_ bioflavonoids, probiotics,
prebiotics, and resveratrol.
Give fresh and unprocessed foods every day
such as fruits, vegetables, legumes (e.g. lentils,
beans), nuts and whole grains (e.g. unprocessed
maize, millet, oats, wheat, brown rice or starchy
tubers or roots such as potato, yam, taro or
cassava), and foods from animal sources (e.g.
meat, fish, eggs and milk).
For snacks, choose raw vegetables and fresh fruit
rather than foods that are high in sugar, fat or salt.

Do not overcook vegetables and fruit as this can

lead to the loss of important vitamins.
3. Provide food items that have known
anti-inflammatory effects, such as ginger,
turmeric, garlic, bell peppers, and onions
in recipes/meals.

39