Example Diet against Dysentery


Premise

The following indications are for informational purposes EXCLUSIVELY and are not intended to replace the opinion of professionals such as a doctor, nutritionist or dietician, whose intervention is necessary for the prescription and composition of PERSONALIZED food therapies.


Dysentery

Dysentery refers to an intestinal disease characterized by the appearance of diarrhea mixed with mucus and blood, abdominal pain and, sometimes, nausea and vomiting.

Dysentery can be caused by infections, intestinal infestations and chronic inflammatory autoimmune diseases (ulcerative colitis, Crohn's disease); more rarely, it is the result of food intolerances (gluten and lactose) or other types of poisoning (mushrooms, poisons, etc., which in any case aggravate it).


Even in the short term, dysentery can lead to very serious systemic complications. Furthermore, it is associated with significant losses of: fluids, mineral salts and blood; to these follow: dehydration, alterations of the hydro-electric balance, anemia, neurological complications (delirium and shock) and generalized malnutrition (also due to malabsorption, if the impairment also affects the small intestine).

Diet

La diet for dysentery is a nutritional system aimed at restoring the nutritional status and normal fecal consistency.


WARNING! The effectiveness of the diet and supplementation depends on the presence and / or severity of the vomiting.


When vomiting cannot be countered or lasts for a long time, it is necessary to rely on hospitals for the application of parenteral nutrition.


First of all, food therapy must take into account the responsible pathological agent; however, certain precautions are to be considered universal:

  • Gluten exclusion for celiacs. This should be eliminated even without dysentery; however, any contamination during illness would greatly worsen the diarrhea.
  • Lactose exclusion.
  • Elimination of unnecessary laxatives, medications and food supplements.
  • Removal of alcohol and nerves.
  • Absence (as far as possible) of irritating additives.
  • Spicy removal.
  • Elimination of cooking systems that release carbonization residues, promoting the healthiest ones.
  • Minimum quantity of fiber necessary for the intake of complex carbohydrates.
  • Average intake of lipids.
  • Hydro-saline wealth.
  • Presence of probiotic foods (if NOT involved in the onset of dysentery).

Dysentery supplements

There are several supplements that can be used to reduce the symptoms and complications of dysentery; however, a prior medical consultation is always required.
When the diet is not able to slow down the diarrhea of ​​dysentery, in the absence of vomiting, it is essential to use a hydro-saline type product (to be diluted) containing potassium and magnesium (eg Pedialyte, Milupa, Biochetasi, etc.); these products are able to compensate for faecal losses, counteracting the effects of dehydration and mineral nutritional deficiency.
When dysentery is linked to infectious agents that pervade the entire intestine (sometimes up to the stomach), the onset of generalized malabsorption is frequent, requiring the supplementary integration of all nutrients; in this case, it is better to give priority to vitamin factors.
Your doctor may choose to aid in the restoration of bacterial flora by using the probiotic supplement in the form of supplements or medications.
It is very common to use food supplements that act by improving the fecal consistency, for example: clay, charcoal, etc.



Diet Example

Sedentary and slightly underweight university student; has no food intolerances and has contracted viral gastroenteritis. He has been suffering from dysentery for about 7 days, without vomiting but with more than 6 diarrheal discharges per day; mucus is present in the stool but no blood. It has some signs of dehydration.


WARNING! In similar cases (underweight), the diet is initially normocaloric and supported by food supplements of various kinds (salts, vitamins, essential fats, amino acids, etc.).

To restore a normal gastrointestinal function, it is essential to ensure the achievement of a normal weight thanks to the use of a high-calorie diet.


Gender Male
Age 20
Height cm 170
Wrist circumference cm 17,5
Constitution Normal
Height / wrist 9,7
Morphological type Normolineo
Weight kg 50
Body mass index 17,3
Physiological body mass index desirable 21,7
Desirable physiological weight kg 62,7
Basal metabolism kcal 1011
Physical activity level coefficient No off. 1,41
Energy expenditure kcal 1426

Diet NORMOcaloric 1430Kcal
Lipids 30% 47,7g 429Kcal
Protein 1,5g/kg* 75,2g 290Kcal
Carbohydrates 49,7% 189,6g 711Kcal
Breakfast 15% 214kcal
Snack 5% 72kcal
Lunch 40% 572kcal
Snack 5% 72kcal
Price 35% 500kcal

*Given the underweight, however difficult to estimate due to dehydration (reduction of the total liquid volume by at least 2% and frequently up to 4-5%), it was decided to slightly increase the protein intake (normally between 0,8- 1,2g / kg).



DAY 1

Breakfast
  Soya milk 250 ml 1 cup
  Corn flakes 35g 7 tablespoons
Snack I
  Apple, without peel 150g 1 small apple
Lunch
Semolina and Grana
  semolina flour 50g  
  Acqua 400 ml  
  Grit 5g 1 tsp
Boiled Chicken Breast with Lettuce
  Chicken breast 100g  
  Lettuce 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 15g 1 and a half tablespoons
Snack II
  Soy yogurt 120g 1 jar
Price
Rice in broth
  White rice 50g  
  Chicken soup 400 ml  
  Grit 5g 1 tsp
Boiled Cod with Zucchini
  Cod 100g  
  Zucchini 100g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 20g 2 tablespoons

Nutritional translation of DAY 1
Nutritional component Quantity
Energy law 1421,3kcal
Food water 1591,5g
Protein 74,5g
Total energy lipids 49,3g
  Total saturated fat 9,24g
Total monounsaturated fatty acids 28,71g
Total polyunsaturated fatty acids 7,04g
Cholesterol 116,5g
Carbohydrates 173,0g
  Simple, total sugars 34,3g
Alcohol, ethanol 0,0g
Dietary Fiber 10,7g
Sodium 868,6g
Potassium 1611,8mg
Soccer 615,5mg
Iron 18,5mg
Phosphorus and Potassium 910,7mg
Zinc 5,0mg
Tiamina O vit. B1 1,75mg
Riboflavina o vit. B2 2,32mg
Niacin or vit. B3 o vit. PP 29,55mg
Pyridossine o vit. B6 3,28mg
Folate, total 338,50mg
Ascorbic acid or vit. C. 46,86mg
Vitamin D 196,8IU
Retinol equivalent activity or vit. TO 319,95RAE
α-tocopherol o vit. AND 12,38mg

As can be seen from the summary table, the diet for dysentery is rich in liquids (it provides about 100% of the water needed only with food) and very low in fiber.


On the other hand, it must be pointed out that certain nutrients are present in scarce doses; in this case the use of food supplements becomes very important. Among the nutrients that require supplementation we mention: potassium, calcium, zinc, folate, vitamin C, vitamin D, carotenoids (provitamin A) and vitamin E.


NB. In order to increase the calcium intake with food, it is advisable to prefer fortified soy milk and yogurt (with added calcium).

On the contrary, if you want to eliminate an additional portion of dietary fiber, increasing the amount of water and maintaining the other nutritional levels, it may be a good idea to replace whole fresh vegetables and fruit with their centrifuged.

DAY 2

Breakfast
  Soya milk 250 ml 1 cup
  Puffed rice 35g 7 tablespoons
Snack I
  Banana, semi-acerba 150g 1 small banana
Lunch
Polenta and Grana
  corn flour 50g  
  Acqua 200 ml  
  Grit 5g 1 tsp
Boiled Turkey Breast with Radicchio
  Turkey breast 100g  
  Red radish 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 15g 1 and a half tablespoons
Snack II
  Soy yogurt 120g 1 jar
Price
Noodle soup
  Egg pasta, dry 50g  
  Fish broth (Monkfish) 400 ml  
  Grit 5g 1 tsp
Steamed Monkfish with Cherry Tomatoes
  Monkfish 100g  
  Cherry tomatoes 100g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 20g 2 tablespoons

DAY 3

Breakfast
  Soya milk 250 ml 1 cup
  Oat flakes 35g 7 tablespoons
Snack I
  Orange 150g 1 small orange
Lunch
Cream of Potatoes and Grana
  Potatoes 200g  
  Acqua 400 ml  
  Grit 5g 1 tsp
Veal fillet in a frying pan and Valerianella
  Veal, walnut steak 100g  
  Valerianella 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 10g 1 spoon
Snack II
  Soy yogurt 120g 1 jar
Price
Hulled Lentils in Broth
  Dried lentils, peeled 50g  
  Vegetable broth 400 ml  
  Grit 5g 1 tsp
Fillet of Trout in Foil with Belgian Endive
  Trout, fillets 100g  
  Belgian endive 100g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 15g 1 and a half tablespoons

DAY 4

Breakfast
  Soya milk 250 ml 1 cup
  Corn flakes 35g 7 tablespoons
Snack I
  Pear, without peel 150g 1 small pear
Lunch
Noodle soup
  Egg pasta, dry 50g  
  Chicken soup 400 ml  
  Grit 5g 1 tsp
Parmesan and Rocket
  Parmesan Cheese 50g  
  arugula (rocket salad) 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 5g 1 tsp
Snack II
  Soy yogurt 120g 1 jar
Price
Puree of Broad Beans with Grated Lemon Zest
  Dried broad beans, peeled 70g  
  Lemon peel QB  
Boiled Eggs and Boiled Potatoes
  eggs 120g 2 eggs (100g without shell)
  Potatoes 150g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 10g 1 spoon

DAY 5

Breakfast
  Soya milk 250 ml 1 cup
  Corn flakes 35g 7 tablespoons
Snack I
  Apple, without peel 150g 1 small apple
Lunch
Semolina and Grana
  semolina flour 50g  
  Acqua 400 ml  
  Grit 5g 1 tsp
Egg whites and spinach omelette
  Albumi 200g 6-7 egg whites (a full glass)
  Spinaci 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 15g 1 and a half tablespoons
Snack II
  Soy yogurt 120g 1 jar
Price
Rice in broth
  White rice 50g  
  Chicken soup 400 ml  
  Grit 5g 1 tsp
Boiled Mackerel with Grated Carrots
  Mackerel 100g  
  carrots 100g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 10g 1 spoon

DAY 6

Breakfast
  Soya milk 250 ml 1 cup
  Puffed rice 35g 7 tablespoons
Snack I
  Banana, semi-acerba 150g 1 small banana
Lunch
Polenta and Grana
  corn flour 50g  
  Acqua 200 ml  
  Grit 5g 1 tsp
Pork Loin in a Pan with Radicchio
  Pork loin, defatted 100g  
  Red radish 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 10g 1 spoon
Snack II
  Soy yogurt 120g 1 jar
Price
Noodle soup
  Egg pasta, dry 50g  
  Vegetable broth 400 ml  
  Grit 5g 1 tsp
Sliced ​​Tuna in a Pan with Cherry Tomatoes
  Tuna fillet 100g  
  Cherry tomatoes 100g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 20g 2 tablespoons

DAY 7

Breakfast
  Soya milk 250 ml 1 cup
  Oat flakes 35g 7 tablespoons
Snack I
  Orange 150g 1 small orange
Lunch
Cream of Potatoes and Grana
  Potatoes 200g  
  Acqua 400 ml  
  Grit 5g 1 tsp
Parmesan cheese and Valerianella
  Parmesan Cheese 50g  
  Valerianella 50g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 5g 1 tsp
Snack II
  Soy yogurt 120g 1 jar
Price
Semolina and Grana
  semolina flour 50g  
  Acqua 400 ml  
  Grit 5g 1 tsp
Fillet of sea bream in foil with Belgian endive
  Sea bream, fillets 100g  
  Belgian endive 100g  
 
  Wheat bread 30g 1 slice
  TOTAL extra virgin olive oil 15g 1 and a half tablespoons

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