Dietary Tips On Diptheria

DIETARY TIPS IN DIPHTHERIA

Diphtheria is a bacterial infection. It is spread either by direct contact or by air. This acute infectious disease affects your cell membranes of nose and throat.

CAUSES –

It is caused due to infection by corynebacterium diphtheria. A toxin is released from this bacterium which is responsible for this infection. This toxin is spread by your blood stream and not only affects nose and throat but also affects our kidney, brain, heart, lungs, nervous system etc.

SYMPTOMS –

• It usually starts within 1 week of infection.
• It forms a gray color thick coat on our nose and throat which is a most visible symptom of it.
• Some common symptoms like high body temperature (100 ^o F or above), chills, sore throat, cough, headache, uneasiness or discomfort, vomiting, fatigue, bluish skin etc.
• Additional symptom includes nasal discharge, vision change, breathing problems, sweating, rapid heart rate, difficulties in swallowing.
• It can also lead to nerve palsies, myocarditis, and cardiac arrhythmias.

TREATMENT –

• It is primarily prevented by DTP vaccines (diphtheria, tetanus, and pertussis), DT vaccines (diphtheria and tetanus) and Td vaccines (tetanus and diphtheria).
• A person suffering from diphtheria require proper medicinal treatment.
• Assistance for breathing, antitoxin, antibiotics should not be used before consultation with a physician.

DIETARY TREATMENT –

• Patient suffering from diphtheria having difficulties in swallowing and as well as digestion of complex foods. So it should be kept in mind while planning a diet for the patient having diphtheria.
• Nonirritant, non-stimulant easily digested fluid and soft diet should be recommended.
• Drink plenty of water to hydrate your body. Body temperature is decreased by sweating in the form of water from the body, which should be balanced by taking adequate water. The fluid requirement could be met by in the form of Milk, clear soup, juice etc.
• The diet should provide enough calorie because calorie requirement increased by approx 7 % for the increase of every 1⁰ F body temperature.
• Carbohydrate requirement is also increased in this condition. Glucose is easily digested and energy producing nutrient. S the presence of glucose with every fluid in the diet can help in digestion, assimilation. Tolerance of glucose is more than other nutrients.
• 5 gm protein is required for every 1.25 kg body weight. Easily digested protein should be given to repair the tissues. Protein with high biological value in easily digested form like egg, chicken broth, milk can be given
• Small amounts of butter or margarine can be given. After recovery fat should be given in normal amount to provide energy.
• Vitamins like vitamin A, vitamin C; vitamin B- complex requirement is also increased. This requirement can be met by taking multivitamin tablets after consultation with physician
• Minerals like sodium, potassium deficiencies can also be found. Fruit juices are good sources of potassium. Fluids with adding salt can be given.
• Spices, nuts, fats and oil should be taken moderately.
• Alcohol, tobacco should be excluded from daily lifestyle.