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Tuberculosis

Tuberculosisis a chronic infectious disease and is one of the major cause of illness and death

in the underdeveloped countries, as well as the deprived sections of developed countries.

Malnutrition resulting from poverty and ignorance combined with unhygienic living

conditions and poor sanitation makes an individual susceptible to the infection.

Tuberculosis is caused by a bacteria mycobacterium tuberculosis. The bacteria most often

affects the lungs leading to pulmonary tuberculosis. The infection may be localized in other

organs likelymph nodesor kidneysor may be generalized.

DIETARY MANAGEMENT

During the acute stage of illness when fever is high, high protein, high energy, full

fluid diet is given. As improvement occurs, this diet is progressed to a soft and then a

regular diet.

Most patients have a poor appetite. Meals should be made simple, easily digestible,

well prepared and tempting to encourage the patient to eat.

Force-feeding the patient to gain extra weight is known to be more harmful than

advantageous. Too much food specially fat, frequently causes gastric upsets and

diarrhea.

If the patient has a poor appetite, he should be administered a 6 meal pattern.

Diet for a tuberculosis patient is essentially a normal diet with emphasis on proper

selection of food.

All meals should have cereal - pulse combination with some amount of animal

protein.

Example

Khichri with curd

Sweet dalia with milk

Paushtic chapattis with curd

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Seasonal vegetables must be amply provided.

Early stage symptoms

Marked rise in body temperature

Flushed face

Increase circulation and respiration

Constant fatigue

Loss of weight

Cough

General rundown condition

A DAY'S SAMPLE DIET PLAN FOR A TUBERCULOSIS PATIENT

Mr. Mohan Singhis 35 years old and is working as a lower division clerk in an office. He is

on medical treatment for pulmonary tuberculosis for the last 6 months. He is still 15 %

underweight and has been prescribed a high protein and high energy diet.

Personal Data

Age 35 years

Sex Male

Weight 15% underweight

Physical activity Sedentary

Socio-economic status Low Middle Income Group

Food habits Non-vegetarian

Pathological condition Recovering from tuberculosis

Recommended Dietary Allowances

Energy 2785 kcal

Protein 75 grams to 90 grams

Vitamin A 600 g retinal

Calcium 400 mg

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Food Plan

Meal Menu Amount

Early morning Tea 1 cup

Breakfast

Paushtic chapattis

(Besan, spinach,

cabbage, onion, wheat

flour and oil)

2

Curd 95 grams

Tea 1 cup

Mid morning Sprouted mung chat 1 bowl

Tea 1 cup

Lunch Scrambled Egg 1

Spinach and potato

vegetable1 bowl

Chapattis 2 to 3

Peanut chikki

Amla 1

Evening Tea Tea 1 cup

Upma (with vegetable) 1 bowl

Dinner Sambhar (with brinjal

and bottle gourd)1 bowl

Carrot raita

Rice / chapattis1.5 bowl cooked / 2 to

3

Guava 1