Proper nutrition for tuberculosis during its treatment. Nutrition for tuberculosis to restore the body Features of nutrition for pulmonary tuberculosis
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Proper nutrition for tuberculosis will help strengthen the body's defenses, stabilize weight and reduce symptoms of intoxication. Dietary nutrition for this pathology is aimed at providing the patient with all nutrients and vitamins, as well as strengthening the body to further fight the infection. The menu of a patient with tuberculosis should contain a lot of proteins and mineral salts. Fluid intake is limited to avoid swelling. Patients should take vitamins C and A in increased dosages. Such a supply of vitamins is possible with food, the main thing is to correctly create a menu.
Principles of nutrition
Diet for pulmonary tuberculosis should be very high in calories. But this does not mean at all that you should try to feed the patient more and more often.
Doctors consider the widespread opinion among people that a person with a mild to moderate stage of the disease needs to be fed intensively as a prejudice. If the patient experiences exhaustion or other complications of an infectious disease, then a specific diet is prescribed, which exceeds the norm by 25% in calorie content. In other cases, you just need to make sure that the patient eats properly and has enough vitamins, minerals and nutrients in his diet. Vitamins A, B, C and a complex of minerals are especially useful for such a patient.
It is unacceptable to overfeed a patient with tuberculosis. This leads to obesity and disruption of metabolic processes in the body.
Dietary goals
Diet for tuberculosis is the key to successful and quick treatment of the disease. The goals of such a balanced diet are:
- Providing a person with comprehensive nutrition that ensures sufficient supply of nutrients to the body. Minerals and vitamins.
- Normalization of weight. Both obesity and malnutrition are dangerous for tuberculosis patients.
- The body becomes more resistant to various infections.
- Reducing the manifestations of intoxication and other symptoms that often occur when infected with Koch's bacillus.
To saturate the body with vitamins, vitamin complexes are additionally prescribed.. Such medications should be prescribed by a doctor based on the age and condition of the patient.
Patients with tuberculosis can eat some foods, but are strictly prohibited from consuming others. You need to know what you can eat and what you can’t.
What can you eat
Dietary nutrition should be structured in such a way that the diet contains as much protein and fat as possible. In a person with tuberculosis, the proteins in the body will disintegrate an order of magnitude faster than in an absolutely healthy person. Therefore, the menu should contain as much protein food as possible. These are boiled eggs, dairy products, fish, poultry and beef.
The patient should eat in small portions, but often. This is necessary for better absorption of food and prevention of dysbiosis. If we talk about products that contain a lot of fat, then there should be only a little more of them in the diet than normal. Too much fatty food can lead to various digestive disorders and liver diseases. This can have a negative impact on the health of even a completely healthy person, let alone a tuberculosis patient.
It is advisable for patients to eat dishes flavored with olive or butter, as well as fish oil. Phthisiatricians say it is inadmissible to consume beef, lamb or pork fat. Such products are very heavy and a weakened body cannot process them fully.
If you have tuberculosis, you need to eat a varied, but at the same time nutritious diet. The diet of a tuberculosis patient should include the following foods:
- dairy and fermented milk products, eggs, fish, veal and various poultry;
- vegetable and butter, fish oil;
- baked goods, sugar, cereals, jam and honey;
- citrus fruits, strawberries, raspberries, kiwis and apples;
- cabbage, onions, garlic and red pepper.
Vegetables can be eaten either fresh or by preparing stews, soups or other side dishes from them. Vegetables and fruits have no contraindications for a tuberculosis patient, so their consumption is almost unlimited.
Citrus fruits can be eaten only if there are no contraindications for such products.
Daily diet
With strict adherence to diet therapy, the disease progresses more easily and recovery occurs faster. Phthisiatricians together with nutritionists have developed an approximate daily diet. Diet No. 11 for tuberculosis includes four meals, with equal intervals between meals. You can have breakfast with mashed potatoes and a piece of boiled fish, complement your breakfast with vegetable salad and a piece of fresh bread with butter and tea.
For lunch, the patient should eat a plate of rich borscht with sour cream and garlic, and for the second, baked chicken with buckwheat porridge and green peas. You can drink it with green tea with honey, compote or freshly squeezed juice.
For dinner you can take cottage cheese with sour cream, a small bun and tea with jam. Semolina porridge with fruit salad is also suitable for dinner. Before going to bed, you should drink a glass of kefir with cookies.
In the intervals between meals, it is advisable for a patient with tuberculosis to drink tea with milk or coffee with cream.
What a person with tuberculosis should not eat
The diet for pulmonary tuberculosis during treatment and recovery is practically unlimited. Only a few products are prohibited, which include:
- fatty fish;
- fatty meats - pork, beef, lamb, as well as too fatty geese and ducks;
- smoked meats;
- semi-finished products. The ban is explained by the fact that these products may contain dyes and preservatives, which have a negative effect on a weakened body.
You should not drink any alcoholic beverages, including beer, during or after illness. This may lead to an exacerbation of the disease.
When following a diet, it is very important to follow your diet. The food should have enough proteins, fats and carbohydrates.
General strengthening products
To strengthen the body's defenses, tuberculosis patients are recommended to consume various bee products. Not only honey will be useful, but also propolis, as well as royal jelly, pollen and beebread. All beekeeping products strengthen the immune system and help the body fight infectious diseases.
The following natural products help strengthen the immune system:
- An extract from wax moth larvae is an antiseptic that, along with drug treatment, helps fight infection.
- Propolis. This bee product is considered a natural antibiotic. It has a detrimental effect on bacteria and promotes the removal of harmful substances from the body.
- Perga. This product contains a lot of potassium, which improves heart function and stabilizes metabolism in the body.
Bee bread should be drunk three times a day, 3 grams at a time. This substance helps to quickly recover from illness, so you need to drink it for some time after illness.
Any beekeeping products can be taken only if there is no allergy. Otherwise, such treatment can only worsen the situation.
What can you drink
With tuberculosis, the patient’s diet should include various vitamin drinks. During the day you can drink:
- tea, both black and green;
- decoctions of medicinal herbs. Herbal teas help quickly relieve cough attacks and improve the patient’s well-being;
- compotes contain many vitamins, tone and refresh;
- freshly squeezed juices are a source of a complex of vitamins and minerals that are so necessary for a patient with tuberculosis;
- jelly. Improves digestion and normalizes intestinal function.
It is healthy to drink milk and fermented milk products. The patient should drink a couple of glasses of dairy products a day.
The diet of patients with tuberculosis is special; it contains a lot of high-calorie and vitamin products. The patient should not overeat, since excess weight is just as dangerous for him as exhaustion. To properly organize your diet, you need to consult a TB doctor and nutritionist.
The content of the article
The nutritional regimen of patients with tuberculosis is made taking into account working conditions, living conditions, the nature and degree of damage to the organ, the characteristics of the general condition of the body, its reactivity, and complications from other organs.
Therapeutic measures in these patients should be aimed at strengthening the regenerative capacity of the affected organ, improving interstitial metabolism, increasing the immunobiological properties of the body, which can largely be achieved by a balanced diet of a patient with tuberculosis. For this purpose, it is necessary to introduce an increased amount of protein with food (at least 120-140 g), the consumption of which is increased in this group of patients. Easily digestible protein products (milk, fish, eggs, meat) are prescribed. The amount of fat is recommended within the physiological norm (100-120 g). Fats should be easily digestible, rich in vitamin A (butter, cream, sour cream), about 1/3 in the form of vegetable fat, which is a source of polyunsaturated fatty acids.
The amount of carbohydrates is within the physiological norm (450-500 g). In cases where, during tuberculosis, there is a violation of carbohydrate metabolism, allergization of the body (allergic diathesis, bronchial asthma, chronic eczema), excess body weight, patients should limit carbohydrate intake to 300-400 g, mainly due to easily digestible ones (sugar, honey, jam , syrups, etc.).
With an exacerbation of the tuberculosis process, an increased release of mineral salts (calcium, potassium, phosphorus, sodium chloride) may be observed, so foods rich in them are introduced (milk, cheese, cottage cheese, eggs, figs, dried apricots, raisins, meat and fish products, nuts, etc.) .d.).
For exudative pleurisy, transudate, ascites, empyema, tuberculous meningitis, increased secretion into the bronchi, kidney damage leading to edema, a hyposodium diet is prescribed (food is prepared without adding table salt). This diet helps to increase diuresis, resolve fluid accumulated in cavities, reduce tissue hydrophilicity and reduce the inflammatory process. The liquid is administered in an amount of 800-1000 ml. In case of large blood loss, repeated vomiting, diarrhea, profuse sweating, the amount of table salt is increased to 20 g.
Patients with tuberculosis develop vitamin deficiency (especially ascorbic acid, vitamins A and group B). The introduction of a sufficient amount of ascorbic acid increases the bactericidal properties of blood serum, increases the formation of antibodies, and reduces intoxication. The need for vitamin C is especially high in patients with fibro-cavernous process, at high temperatures and tissue breakdown. Along with the introduction of a sufficient amount of vegetables and fruits into the diet, patients must be periodically prescribed up to 300 mg of ascorbic acid per day.
Individuals with tuberculosis of the lungs, larynx, intestines and skin need increased amounts of vitamin A (about 5 mg) to improve epithelial regeneration. They are recommended dairy products, fish oil, egg yolk, and also foods containing carotene (carrots, tomatoes, apricots, red peppers, etc.).
Particular importance should be attached to providing patients with B vitamins, which are directly related to protein metabolism, the need for which is increased in this group of patients. Along with the introduction into the diet of foods rich in B vitamins (fresh vegetables, meat, dishes made from bran, brewer's or baker's yeast), they should be periodically given in the form of preparations.
The calorie content of the diet is 2500-3500 kcal. Excessive consumption of fats and carbohydrates often gives negative results: it leads to an overload of interstitial and general metabolism, weakens the body's defenses and increases its allergenicity. In addition, with chronic tuberculosis intoxication, the functional activity of the digestive organs is hampered, therefore, only for certain indications, the calorie content of the diet can be increased by 1/3, and evenly at the expense of all food ingredients.
Basic principles of therapeutic nutrition for a patient with tuberculosis.
1. The diet should be varied, taking into account the dynamics of the tuberculosis process and the general condition of the body.
Strict regimens and dietary restrictions can be prescribed only for a short period of time (in case of complications and exacerbations of the disease).
At all stages of treatment (inpatient, sanatorium, outpatient), nutrition should be differentiated. It is necessary to observe the basic principles of qualitative and quantitative construction of the diet, depending on the nature and stage of the tuberculosis process, the state of the digestive organs, the presence of complications and concomitant diseases.
5 variants of diet No. 11 have been developed for patients with tuberculosis.
First diet option No. 11(Table) is prescribed to patients with reduced reactivity of the body, general hypotension, low-grade fever, and a sluggish course of the disease. The chemical composition of this diet option: proteins 140 g, fats 100 g, carbohydrates 350-400 g (with a limitation of easily digestible ones). Calorie content 2700-3000 kcal. Content of ascorbic acid up to 300 mg, vitamin B1 5 mg. Cooking is normal. Small meals (5-6 times a day).
Second diet option No. 11 (table) prescribed to patients with increased nervous excitability, body weight deficiency, elevated temperature (up to 38 ° C), without signs of increased tissue breakdown, during the attenuation of the process with tuberculosis of the lungs, bones, lymph nodes and joints. The chemical composition of this diet option: proteins 110-120 g, fats up to 120 g, carbohydrates 500-550 g. Ascorbic acid content up to 300 mg. Calorie content 3000-3500 kcal. Calcium-rich foods (milk and dairy products, eggs) are recommended. Culinary processing of products is normal. Eating 5 times a day.
Approximate one-day diet menu L5 11 (first option) (2990 kcal)
Name Mica |
Output, G | Proteins, g | Fats, g | Carbohydrates, g. |
First breakfast | ||||
Curd pudding | 130 | 17.5 | 21,0 | 9,2 |
Buckwheat milk porridge | 220 | 8,3 | 11,4 | 31,0 |
Tea | ||||
Lunch | ||||
Calcined cottage cheese | 100 | 13,8 | 11,1 | 8,8 |
Dried apricot mousse | 125 | 2,7 | - | 27,9 |
Dinner | ||||
Broth with dumplings |
500 |
11,7 |
10,5 | 21,8 |
Fried steak with vegetables | 70 | 14,0 | 16,76 | 1,43 |
Apple compote without sugar | 180 | 0,2 | - | 9,2 |
Afternoon snack | ||||
Soft-boiled egg (1 pc.) | 48 |
5,1 | 5.4 | 0,2 |
Rosehip decoction (1 glass) | 200 | |||
Dinner | ||||
Boiled fish, baked with potatoes |
250 | 23,8 | 6.8 | 30.5 |
Carrot puree | 200 | 3,6 | 5,7 | 16,8 |
Tea with lemon without sugar | 180 | |||
Nanoch | ||||
Kefir | 200 | 5,6 | 7,0 | 9,0 |
All day | ||||
Wheat bread | 200 |
14,5 | 1.3 | 94,0 |
Bran bread | 150 | 15,0 | 6,8 | 54.4 |
Sugar | 30 | 29,9 | ||
Total | 135 | 102 | 365,9 |
Approximate one-day menu of diet No. 11 (second option) (3600 kcal)
Name of dishes |
Output, G | Proteins, g | Fats, g | Carbohydrates, g |
First breakfast | ||||
Soft-boiled egg (1 pc.) | 48 | 5,1 | 5,4 | 0,2 |
Calcined cottage cheese | 100 | 13,8 | 11,1 | 8,8 |
Oatmeal milk porridge | 300 | 9,7 | 12,2 | 42,5 |
Tea with lemon | ||||
Lunch | ||||
Cheese | 30 | 6,8 | 7,7 | 0,6 |
Tea | ||||
Dinner | ||||
Borscht with meat broth with sour cream |
500 |
3,95 |
9,6 |
25,9 |
Fried chickens | 115 | 17,6 | 20,1 | 3,5 |
boiled rice | 135 | 3,2 | 8,3 | 36,3 |
Apple compote | 180 | 0,2 | - | 28,3 |
Afternoon snack | ||||
Crackers |
25 | 3,2 | 1,1 | 29 |
Rose hip decoction | 200 | |||
Dinner | ||||
Meat zrazy, stuffed onion and egg |
110 |
17,1 |
18,5 | 12,4 |
Stewed carrots | 150 | 3,8 | 5,7 | 17,2 |
Lapshevnik with cottage cheese | 215 | 14,7 | 25,3 | 49,1 |
For the night | ||||
Kefir | 200 | 5,6 | 7,0 | 9,0 |
All day | ||||
Bran bread | 150 | 15,1 | 6,8 | 54,4 |
White bread | 200 | 15,8 | 3,8 | 105,4 |
Sugar | 50 | 49,9 | ||
Total | 120,0 | 123,0 | 461,9 |
oxidative processes require the introduction of an excess amount of ascorbic acid. The remaining vitamins are recommended within the physiological norm. Calcium up to 2 mg per day. Table salt 8 g. It is advisable to introduce a large number of different drinks, raw juices, vegetables and fruits rich in mineral salts and vitamins.
During the period of exacerbation of the process, patients' appetite decreases, and disorders of the gastrointestinal tract often occur, which should be taken into account when preparing a diet. All food is prepared pureed. Small meals every 2-3 hours.
List of recommended products and dishes. Bread and bakery products. White bread, crackers, savory cookies, biscuits:
Soups. Mashed in meat broth.
Meat and fish dishes. Beef, veal, chicken, turkey in the form of cutlets, souffle, pate. Fresh river fish, boiled.
Milk, dairy products and dishes made from them. Milk, curdled milk, kefir, sour cream, cheese, calcined cottage cheese, cottage cheese casserole.
Egg dishes. Omelettes, whole soft-boiled eggs.
Vegetable dishes and side dishes. Boiled and pureed vegetables (white cabbage is excluded).
Dishes and side dishes from cereals. Porridge with milk (oatmeal, buckwheat, rice, semolina).
Sweet dishes. Kissels, mousse, jelly, pureed compotes. Fruit and berry juices, rose hip and black currant decoction.
Fats. Butter and vegetable oil.
The fourth option of diet No. 11(Table) is prescribed to patients with pronounced allergic manifestations. Diet with a restriction of easily digestible carbohydrates. Chemical composition of the diet: proteins 120 g, fats 110 g, carbohydrates 250-300 g. Calorie content 2500-3000 kcal. The content of vitamins is within the physiological norm. Calcium content 2-5 g.
The fifth option of diet No. I (table) is prescribed for those with a tendency to exudates and transudates. The diet is prepared without adding table salt. Chemical composition of the diet: proteins 100-120 g, fats 120-130 g, carbohydrates 300-350 g. Calorie content 3000 kcal. Calcium content is less than 2 g. The amount of liquid is limited to 800-1000 ml.
Diet for patients with tuberculosis with concomitant disorders of the digestive system. Patients with tuberculosis often have concomitant diseases of the digestive system. Chronic gastritis and colitis often occur in connection with taking anti-tuberculosis drugs. Gastritis in this group of patients is usually with reduced secretion. Patients are recommended to eat split meals with the obligatory exclusion of coarse plant fiber from the diet. Vegetables and fruits are given only in boiled and pureed form, tough meats in pureed or chopped form,
Approximate one-day menu of diet No. 11 (third option) (3090 kcal)
Name of dishes |
Output, g | Proteins, g | Fats, g | Coal carriers, g |
First breakfast | ||||
Boiled tongue |
65 |
10,3 |
10,2 |
- |
Our buckwheat milk rubbed |
200 | 7,1 | 8,3 | 30,2 |
Cheese | 50 | 11,3 | 12,8 | 1,0 |
Tea | ||||
Lunch | ||||
Calcined cottage cheese | 100 | 13,8 | 11,1 | 8,8 |
Baked apples | 120 | 0,36 | - | 13,8 |
Dinner | ||||
Soup from prefabricated vegetables (except cabbage) pureed in meat broth with sour cream |
500 | 3,95 | 9,6 |
25,9 |
Beef Stroganoff | 55/100 | 20,6 | 13,6 | 7,1 |
Mashed potatoes | 130 | 2,3 | 5,0 | 20,3 |
Grape juice jelly | 125 |
3,0 | - | 28,2 |
Afternoon snack | ||||
Steamed protein omelette | 110 |
8,2 | 6,4 | 3,3 |
Rose hip decoction | 200 | |||
Dinner | ||||
Meatloaf stuffed with omelette | 125 | 21.1 | 9,4 | 10,4 |
Lapshevnik with cottage cheese | 215 | 17,7 | 10,5 | 47,8 |
For the night | ||||
Kefir | 180 | 5,0 | 6,3 | 8,1 |
All day | ||||
White bread | 200 | 15,8 | 3,8 | 105,4 |
Sugar | 50 | 49,9 | ||
Total | 140,5 | 106,0 | 398,6 |
Approximate one-day menu of diet No. 11 (fourth option) (2580 kcal)
Name of dishes |
Output, g | Proteins, g | Fats, g | Carbohydrates. G |
First breakfast | ||||
Vegetable salad | 200 | 3,5 | 13,6 | 14,2 |
Boiled meat | 55 | 13,6 | 8,9 | - |
Boiled potatoes | 160 | 2,9 | 8,1 | 30,5 |
Tea | ||||
Lunch | ||||
Dutch cheese | 50 | 11,3 | 12,8 | 1,0 |
Tea | ||||
Dinner | ||||
Borscht with meat broth | 500 | 3,95 | 9,6 | 25,9 |
Fried steak | 70 | 14,0 | 1.4 | |
Fried zucchini | 200 | 5,6 | 29,9 | |
Apple mousse with xylitol | 125 | 2,3 | 4,6 | |
Afternoon snack | ||||
Calcined cottage cheese | 100 |
13,8 | 11,1 | 8,8 |
Rose hip decoction | 200 | |||
Dinner | ||||
Meat cutlets | 110 | 18,8 | 20,5 | 16,8 |
Mashed potatoes | 130 | 2,3 | 5,0 | 20,3 |
Tea | ||||
For the night | ||||
Milk | 180 | 5,0 | 6,3 | 8,1 |
All day | ||||
Wheat bread | 200 | 14,5 | 1,3 | 94,4 |
Bran bread | 150 | 15,1 | 6,8 | 54,4 |
Sugar | 20 | - | - | 19,9 |
Total | 122,0 | 115,0 | 320 |
In case of dysfunction of the liver and biliary system, foods that cause irritation are excluded from the diet. Extractive substances, fatty meats and fish, fried foods, butter dough, smoked foods, canned food, marinades, strong tea and coffee are prohibited.
Approximate one-day menu of diet No. 11 (fifth option) (3500 kcal)
Name of dishes |
Output, g | Proteins, g | Fats, g | Carbohydrates, g |
First breakfast | ||||
Boiled, baked meat in white sauce without salt |
55 | 18,1 | 20,0 | 6,2 |
Mashed potatoes and carrots without salt |
200 | 3,7 | 5,6 | 26,0 |
Oatmeal without salt | 300 | 9,7 | 12,3 | 42,5 |
Tea with lemon | ||||
Lunch | ||||
Carrot puree with apples | 200 | 3,2 | 5,6 | 19,1 |
Tea | ||||
Dinner | ||||
Milk noodle soup without salt |
500 | 13,3 | 16,0 | 46,5 |
Boiled fish with sauce in Polish without salt |
85 | 20,6 | 5,9 | 4,0 |
Potato shore without salt | 130 | 2,3 | 5,0 | 20,3 |
Fresh fruit compote | 180 | 0,3 | - | 11,5 |
Afternoon snack | ||||
Meat balls, baked in sour cream without salt |
110 | 17,8 | 16,7 | 25,5 |
Rose hip decoction | 200 | |||
Dinner | ||||
Omelet without salt | 150 | 12,4 | 19,1 | 4.1 |
Buckwheat porridge without salt | 200 | 6,6 | 8,2 | 29,8 |
Tea with milk | 180 | 1,6 | 1,8 | 2,3 |
All day | ||||
White bread | 200 | 15,8 | 3,8 | 105,4 |
Sugar | 15 | - | - | 14,8 |
Total | 125,0 | 126,0 | 346,8 |
A therapeutic diet for tuberculosis will help quickly overcome the disease and protect the patient from complications.
Briefly about the disease
Tuberculosis refers to an infectious disease caused by the tuberculosis bacillus. Koch's wand is aggressive and resilient. Drug treatment strengthens the body's defenses, but the disease can only be overcome by the body itself. Therefore, in case of tuberculosis, diet is an important assistant.
Dietary table number 11 should provide the body with complete and balanced nutrition, because... In patients with the disease, the following is observed:
- loss of appetite;
- increased consumption of minerals;
- difficulties with the absorption of fats and carbohydrates;
- constant breakdown of proteins.
The importance of the correct treatment menu
Proper nutrition during tuberculosis plays a significant role for the patient. The purpose of therapeutic nutrition for tuberculosis is:
- weight normalization;
- increasing immunity;
- improving diet;
- normalization of metabolic processes;
- acceleration of recovery processes in affected tissues;
- reduction of body intoxication.
The principles of anti-tuberculosis therapeutic nutrition are based on the location, degree of activity, state of the digestive system, concomitant diseases and affected tissues.
- The food consumed consists of foods with high calorie content.
- The content of proteins, fats and minerals (iron, calcium, etc.) has been increased.
- Moderate carbohydrate intake.
Nutrition for pulmonary tuberculosis during treatment occurs up to 4-5 times a day.
Treatment table, nutritional features:
- Carbohydrates - 400-450 g.
- Fats - 100-120 g (1/4 fats of vegetable origin).
- Proteins - 75-130 g (65% animal proteins). There are 1.5 g of protein per 1 kg of weight of an adult patient.
- Liquids: at least 1.5 liters. If you consume less, all the protein will break down and the body will feel deficient.
- Multivitamins are 50-150% more than what is recommended for a healthy person to take.
- Sodium chloride - 15 g.
- Daily calorie content is at least 3000-4000 kcal.
Food in open form of tuberculosis should be increased in calorie content by 20% of the norm.
The daily calorie intake for children with illness is:
- up to 6 years - 2000 kcal;
- up to 12 years - 3000 kcal;
- up to 17 years old - 3400-4000 kcal.
Feeding a child is based on the same healthy foods as for adults.
To prevent the disease (once a day for 1 year), it is recommended to add fish oil to food or take it in capsules.
Healthy foods
The diet for pulmonary tuberculosis should include:
- Bread, as well as flour products (bakery, cookies, pies, biscuits, etc.).
- Broths and soups.
- Meat and poultry dishes.
- Meat products in the form of sausages, sausages, ham, etc.
- Fish products in any culinary processing, including caviar, canned food, sprats, balyks, etc.
- Non-fish seafood.
- Patients are allowed to eat a full range of dairy products. Cottage cheese, eggs and cheese are especially useful. The patient needs 2-3 glasses of milk drink (milk, fermented baked milk, etc.) per day.
- Salads from vegetables and green leaves, as well as any snacks.
- Cereals. Mainly oatmeal and buckwheat.
- Pasta.
- Legumes. Bean dishes require long-term heat treatment. In dietetics, they are recommended for consumption only in the form of purees.
- Butter, cream, vegetable oil. These products are consumed in their natural form, and ghee is used for cooking.
- Berries, fruits and vegetables. Any method can be used for processing, but it is preferable to consume them in their natural form.
- Therapeutic nutrition during illness allows for moderate consumption of spices and sauces (sour cream, bechamel with milk, egg, etc.).
- Jam, jam, honey.
- Beverages. Dietary table number 11 necessarily includes fruit and vegetable juices, rosehip infusions, wheat bran, mineral water, and water with lemon.
Proper nutrition for pulmonary tuberculosis is based on a varied menu that does not cause negative reactions in the patient.
What not to eat
The diet of a patient with pulmonary tuberculosis should be high in calories, but at the same time it should be free of excess fat.
The following should not be included in the diet during treatment:
- fatty and spicy sauces;
- pastries, cakes with a lot of cream;
- fatty meats, fish and poultry;
- alcoholic drinks;
- cooking fats, including lamb and beef.
For patients, diet therapy limits consumption of:
- coffee and drinks containing it;
- semi-finished products;
- Sahara;
- In case of swelling, it is necessary to reduce the salt content in dishes.
Approximate weekly menu
Nutrition for tuberculosis should be used only after consulting a doctor.
Diet 11 for tuberculosis for a week:
Monday
1 breakfast: salad of apples and fresh cabbage, seasoned with sour cream; buckwheat milk porridge; tea with added milk; omelette; bread.
2nd breakfast: sandwich with cheese; Tea with lemon.
Lunch: pea soup in meat broth with sour cream; boiled chicken fillet; rice; apple compote; bread.
Afternoon snack: berry juice; baking
Dinner: meat cutlets; mashed potatoes; cottage cheese diluted with milk; Tea with lemon.
At night: 1 glass of kefir.
Tuesday
1 breakfast: 2 egg omelet; bun; mineral water.
2nd breakfast: baked apple; pumpkin juice.
Lunch: borscht with sour cream; baked meat; vegetable salad; bread; berry compote.
Afternoon snack: rosehip decoction.
Dinner: buckwheat casserole with cottage cheese and sour cream; tea; orange.
At night: 1 glass of fermented baked milk.
Wednesday
1 breakfast: wheat porridge with milk; sandwich with butter; Tea with lemon.
2 breakfast: cookies; rosehip decoction.
Lunch: chicken soup; Fried fish; boiled rice; salad of grated fresh carrots and beets; bread; dried fruits compote.
Afternoon snack: yogurt.
Dinner: carrot puree; zrazy stuffed with eggs and green onions; tea; kiwi.
At night: 1 glass of milk.
Thursday
1 breakfast: semolina porridge with milk; biscuit; Tea with lemon.
2nd breakfast: ham sandwich; carrot juice.
Lunch: cabbage soup in chicken broth; beef meatballs; pea mash; bread; Chinese cabbage salad with sausage, seasoned with sour cream; berry compote.
Afternoon snack: rosehip decoction; pie with apples.
Dinner: Greek salad; pasta with seafood; bread; tea; orange.
At night: 1 glass of yogurt.
Friday
1 breakfast: milk noodles; baked apple; sandwich with butter and cheese; tea.
2 breakfast: honey; pumpkin juice.
Lunch: bean cream soup with meat broth; baked turkey fillet; vegetable salad; bread; compote.
Afternoon snack: sandwich with butter and pollock caviar; rosehip decoction.
Dinner: baked carp with potatoes; fruit juice; peach.
At night: 1 glass of fermented baked milk.
Saturday
1st breakfast: buckwheat porridge with milk and berries; bun; Tea with lemon.
2nd breakfast: wheat bran decoction.
Lunch: vinaigrette; fish soup; bread; spaghetti with cheese; berry compote.
Afternoon snack: avocado.
Dinner: Caesar salad; curd pudding with sour cream; berry juice.
At night: 1 glass of kefir.
Sunday
1 breakfast: rice porridge with raisins; sandwich with butter; tea.
2nd breakfast: yogurt.
Lunch: soup with meatballs; vegetable stew; meat salad; 2 pieces of wheat bread; berry compote.
Afternoon snack: rosehip decoction.
Dinner: baked pike perch; boiled rice with broccoli and spinach; tea.
At night: 1 glass of fermented baked milk.
Proper nutrition for tuberculosis is the basis of therapy for this disease. The patient’s diet is developed by the attending physician, as well as a nutritionist. This attention to nutrition is due to the fact that medications used in the treatment of tuberculosis seriously disrupt the functioning of the human gastrointestinal tract. In addition, during treatment, it is necessary to strengthen the immune system, which a balanced diet directly contributes to.
The main goal when organizing nutrition for a patient with pulmonary tuberculosis is to increase the calories entering the body by 20-30%, depending on the form and severity of the disease. In addition, the diet for the patient is selected in such a way that the person receives more vitamins of groups A, B and C and essential minerals.
At the same time, such a diet is observed so that the accumulation of fatty tissue does not occur, since in this case the disease will begin to progress. In the course of proper nutrition, a person’s immunity is strengthened, weight remains normal, and intoxication of the body with tuberculosis microorganisms is reduced to zero.
Diet affects the stable functioning of the heart, since with tuberculosis, during an exacerbation, the depth and correctness of breathing is disrupted, which in turn negatively affects the functioning of the cardiovascular system. In other words, the patient’s diet includes foods rich in potassium, sodium and other minerals that strengthen the heart muscle.
How do products affect the body?
The human diet includes proteins, fats, carbohydrates, fiber and other substances that make up the diet. Each of them has its own special effect on the body:
- Protein. Tuberculosis has the ability to destroy the protein that makes up the cells, and therefore it is necessary to increase its amount during therapy. In addition, protein in an organism affected by pulmonary tuberculosis is absorbed much worse than in a healthy person. In light of this, the body must receive a large amount of easily digestible protein, such as, for example, found in abundance in dairy products. The protein necessary for a patient with tuberculosis can be found in yogurt, kefir, sour cream, cottage cheese, and cheeses. It is also found in chicken eggs, fish, chicken, veal, rabbit, and lean meats. At the same time, all protein foods should only be boiled, since such heat treatment rearranges the protein into a quickly digestible structure. For example, if you have tuberculosis, you cannot drink raw eggs, but boiled eggs are necessary. It is strictly not recommended to eat smoked fish or fatty meat. Meat that has been smoked, for example in the form of sausage or frankfurters. Canned meat and fish are prohibited.
- Fat. During treatment, fat is necessary for metabolism. But it can be different - plant and animal. During the treatment of tuberculosis, preference is given to vegetable fat contained in olive, sunflower or sesame oil. You can also consume the fat contained in butter or fish. It is strictly forbidden to include fat of animal origin in the diet, such as lard, interior fat, lamb, margarine. These substances are very difficult to dissolve by the body and clog the gastrointestinal tract. As for the amount of fat consumed, it should be such that excess fat does not accumulate in the body, but also does not lead to its depletion. That is, it is calculated individually, in each specific case.
- Carbohydrates. The bottom substance is broken down by the digestive system very quickly and is found in many foods. This could be bread or any other flour product. There are many carbohydrates in cereals, legumes, and sugar.
- Cellulose. This is a material necessary for digestion, found in fresh vegetables and fruits. The anti-tuberculosis diet must include apples, pears, and most importantly, berries. It is the berries that contain vitamin C and other beneficial substances. It could be currants, blueberries, gooseberries or raspberries. You can not only eat the berries, but also make compotes and jams from them. Vegetables can also be eaten boiled, such as cabbage, bell peppers, and the usual potatoes. In order to get more vitamin C, the patient should eat fruits such as lemon, orange, tangerines and kiwi. You cannot eat fried vegetables; they must undergo heat treatment by boiling in water or steaming.
In order to get the required amount of carbohydrates, it is recommended to include porridge made from buckwheat, rice, semolina, beans or peas in your diet. You can also eat pasta and bread, preferably rye. Sugar can be consumed in the form of jam, honey or sweet baked goods. You should not overuse sugar-containing products, such as cakes and pastries containing cream. It is also not recommended to drink carbonated and sweet drinks. In this case, an excess of carbohydrates can lead to weight gain.
Table No. 11
The menu developed for table No. 11 includes a wide variety of dishes, with the exception of highly fatty and fried dishes. Nutrition for tuberculosis is carried out exactly according to table No. 11, while of course the doctor takes into account the individual characteristics of his patient’s body and calculates an individual diet.
And one more important aspect is to eat during tuberculosis treatment in small portions, but 4-5 times a day. Sometimes an apple or a glass of kefir is enough.
1 menu:
- 09:00 – sour cream or cottage cheese, you can mix both. Boiled chicken egg. Sweet tea with a slice of lemon.
- 11:00 – oatmeal. Tea with jam or honey.
- 13:00 – meat broth with a piece of beef. Salad with vegetables and seafood. Fresh juice, tomato or orange.
- 16:00 – a glass of kefir. Bun.
- 19:00 – boiled fish, mashed potatoes. Dried fruits compote.
2 menus:
- 09:00 – buckwheat porridge. You can add milk and a little sugar to it. Sweet tea.
- 11:00 – 2 egg omelet with vegetables added to it, such as tomatoes and onions.
- 13:00 – vegetable salad such as Vinaigrette. Vegetable soup. Steamed beef cutlets. Mashed potatoes. Apple juice.
- 16:00 – zucchini pancakes. Tea.
- 19:00 – boiled pasta with minced beef – “Navy pasta” Sweet tea.
3 menus:
- 09:00 – cheesecakes, sour cream, berry jam. Sweet tea.
- 11:00 – boiled chicken.
- 13:00 – fresh salad with carrots and cabbage. Vegetable soup with chicken. Buckwheat porridge with meat gravy. Dried fruit compote.
- 16:00 – a plate of fresh berries.
- 19:00 – potato roll with mushrooms. Sour cream. Berry compote.
4 menus:
- 09:00 – semolina porridge with butter. Tea with honey.
- 11:00 – rye barn. Dried fruits compote.
- 13:00 – cabbage salad. Pea soup. Pearl barley porridge with pieces of meat. Orange juice.
- 16:00 – berry jam, bun.
- 19:00 – boiled potatoes, cutlets. Green peas with lettuce. Tea with lemon and sugar
5 menu:
- 09:00 – Sweet rice porridge, boiled until smooth. Sweet tea.
- 11:00 – Apple. A glass of kefir
- 13:00 – Crab salad. Daily cabbage soup. Boiled chicken with mashed potatoes. Dried fruit compote.
- 16:00 – Vegetable pancakes. Sweet tea
- 19:00 – Pasta. 2 boiled eggs. Curdled milk. Berry compote.
The menu can be made more varied. There should be no more than 2 hours interval between meals. Dinner should be at least 3 hours before going to bed. Before going to bed, you can drink a glass of kefir or warm fresh milk. This calms the nervous system and promotes restful sleep. This is recommended to be done, especially if the patient has symptoms of chronic stress - nervous tension, irritability, headache.
Prevention of tuberculosis
In order to reduce the risk of tuberculosis, you need to not only avoid contact with sick people, wash your hands before eating and avoid damp places. You can also include in your diet some foods that help increase the body's protective functions:
- For tuberculosis, it is recommended to consume honey during treatment. It is also irreplaceable as a preventive measure. One tablespoon per day is enough.
- None of the dietary menus include propolis. And in vain, it helps very well to fight pulmonary tuberculosis, as it contains a strong and safe antibiotic. In the old days, propolis was used to seal festering wounds, knowing its anti-inflammatory effect. For the same reason, it can be taken 3 times a week as a preventative measure.
- Decoctions of field chamomile, rose hips or fireweed tea, consumed at least once a day, will significantly reduce the risk of developing tuberculosis, even in an unfavorable environment.
- Lemon, grapefruit or orange. You need to eat at least one of these fruits per day. This will satisfy the body's daily need for vitamin C, which significantly strengthens the human immune system.
Diet for tuberculosis is a very important therapeutic aspect. It should not be neglected or taken lightly. It is prescribed by the attending physician, who must monitor its effect on the body and, if necessary, adjust it.
The essence of the diet for pulmonary tuberculosis
Tuberculosis is an infectious disease characterized by a cough with sputum (sometimes streaked with blood), increased sweating, weakness and severe weight loss. And in order to prevent the development of anorexia, the patient is prescribed a special plan of enhanced nutrition.
The diet for tuberculosis is aimed at providing a person with everything he needs throughout the day so that his body can continue to fight the disease.
Basic diet rules
With the development of pulmonary tuberculosis, diet number 11 (Pevzdner diet) is prescribed. It is based on foods high in fat and carbohydrates. This allows you to avoid severe weight loss.
The daily norm of carbohydrates for patients with tuberculosis is 400 - 500 g. This is a lot for an ordinary person, but it is quite acceptable for a patient with such a disease. However, these carbohydrates should be obtained not only by consuming cereals (bread, porridge, flour products) and sugar with honey. The patient's diet should contain other equally important foods that also contain a sufficient amount of carbohydrates.
The daily intake of fat for a person with tuberculosis is 100–120 g. Moreover, most of these fats should be of animal origin.
The daily protein requirement is 100 g, while vegetable protein should not exceed 50 g per day. That is, the diet for pulmonary tuberculosis involves the consumption of cottage cheese, eggs, meat, fish and milk.
In addition, the diet of a sick person should be rich in vitamins and minerals. So, the daily diet should contain about 5 mg of vitamin A, 4 mg of vitamin B1, and up to 180 mg of vitamin C.
Principles of nutrition for tuberculosis
Organizing proper nutrition during the treatment of pulmonary tuberculosis is the key to successful treatment of the disease. The goal of the “anti-tuberculosis diet” is to provide the body with adequate nutrition, ensure that patients achieve a normal weight, increase the body’s resistance to infection, and reduce the intoxication associated with tuberculosis.
The nutrition of a patient with pulmonary tuberculosis, first of all, should be high in calories, but this does not mean at all that it is necessary to strive to overfeed the patient. The opinion about the need for super-enhanced nutrition for a patient with pulmonary tuberculosis is a relic: only when the patient is exhausted is a diet prescribed that exceeds the daily calorie requirement by 20-25%. In other cases, it is enough to give preference to a nutritious diet rich in vitamins C, B and A, as well as minerals.
Overfeeding only leads to obesity and overload of the digestive system. Despite the wide variety of factors characterizing the course of tuberculosis in each specific case (the nature of the disease, complications, age, degree of exhaustion, occupation, concomitant diseases), there are general principles for organizing dietary nutrition for patients with pulmonary tuberculosis.
On the role of tasty and healthy food in daily nutrition for pulmonary tuberculosis
Most patients with tuberculosis have a complete lack of appetite, and the correct diet for tuberculosis requires eating at least 4-5 times a day. The conclusion suggests itself: food should be as tasty as possible and have an appetizing look and smell. Of course, for its preparation it is recommended to use exclusively fresh products.
Nutrition for patients with pulmonary tuberculosis also involves serving food to the table immediately after it is prepared. Moreover, stale and heated food, in principle, is generally nonsense for dietary nutrition.
A separate secret of healing nutrition for pulmonary tuberculosis can be considered the satisfaction of “food whims,” i.e. following the rule: “It is better for a person who needs to eat to voluntarily eat a dish that is not entirely ideal from a nutritional point of view, than to stubbornly refuse food prescribed to him by doctors (and impeccably prepared!).”
Nutrition for pulmonary tuberculosis: proteins
Due to the fact that in patients with pulmonary tuberculosis, the breakdown of proteins occurs faster than in a healthy person, and they are absorbed worse, it is necessary to include an increased amount of protein foods in the diet for tuberculosis. And since the proteins obtained with food should be as easily digestible as possible, the nutrition of tuberculosis patients is characterized as “a diet with an increase in the amount of proteins due to easily digestible proteins contained in dairy products.”
In other words, when organizing nutrition for tuberculosis patients, milk, yogurt, acidophilus milk, kefir, sour cream, cottage cheese, and cheese are recommended as optimal sources of protein. Equally necessary are eggs, fish, seafood, poultry, veal, rabbit, and soups made with low-fat meat broths. And remember that it is advisable to serve meat, fish and poultry boiled, baked, stewed, and also in the form of jellied dishes.
Less desirable sources of proteins are fatty meats and poultry, meat products (sausage, frankfurters, ham) and some fish products (herring, smoked meats, canned food).
Nutrition for pulmonary tuberculosis: fats
There should be a little more fat in the diet of a patient with tuberculosis than normal. It must be remembered that an excess of fat leads to indigestion, liver disease, quickly satiates, and the patient no longer wants to eat food rich in essential proteins, vitamins and minerals. Therefore, “more” does not mean “a lot”.
Nutrition for pulmonary tuberculosis: carbohydrates
When organizing nutrition for tuberculosis, carbohydrates are given within the age norms of a healthy person, and in any form: porridge (including those cooked with milk), flour products, bread, sugar.
As for contraindications, there are practically no contraindications against carbohydrates. The only exceptions are cakes with a high content of butter or custard. But this is due solely to reasonable restrictions on excesses: after all, the nutrition of patients with pulmonary tuberculosis is considered dietary!
Nutrition for pulmonary tuberculosis: vegetables, fruits and berries
Of course, nutrition for pulmonary tuberculosis involves eating fruits, vegetables and berries raw, but there is no objection to their culinary processing. Which vegetables and fruits to include in a patient’s diet can be decided individually, depending on taste preferences and the amount of vitamins contained in certain products.
Remember: with proper nutrition, a patient with pulmonary tuberculosis should receive twice as much vitamin C as a healthy person. Vitamin C (ascorbic acid) is found in large quantities in lemons, oranges, tangerines, kiwis, strawberries, gooseberries, and black currants. From vegetables - in cabbage, onions, bell peppers, etc.
So, the diet of patients with pulmonary tuberculosis (and all other forms of tuberculosis) can and should include fruit drinks, mousses, jellies, juices, decoctions of rose hips and other “dried” fruits and berries. Don’t forget about casseroles, stews, purees containing vegetables, fruits and berries, as well as vegetable soups and various salads (including leafy greens), vinaigrettes. And vegetables in general! Pickled, boiled, stewed and steamed vegetables.
Healthy foods
- High Protein Foods. In the body of a patient, proteins break down faster than in a healthy person, so it is necessary to include a higher protein content in the diet. These are: dairy products, eggs, fish, poultry, veal.
- Products containing fats. The fat content in the patient's diet should be slightly higher than normal, but do not forget that excess fat in the diet can lead to digestive upset and liver disease. A sufficient amount of fat is contained in olive oil, fish oil, and butter. It is not recommended to consume pork, beef and lamb fat.
- Carbohydrate-rich foods. Carbohydrates are found in cereals, various flour products, and sugar. It is recommended to include buckwheat, rice, semolina, wheat bread, honey, and jam in your diet.
- Vegetables, fruits, berries. During illness, the patient's body needs vitamin C in large quantities. Vitamin C is found in lemons, kiwi, oranges, and strawberries. Vegetables rich in vitamin C include: cabbage, onions, bell peppers, etc. Vegetables can be consumed either fresh or in the form of stews, purees, soups, etc. Vegetables do not have any contraindications.
Products that are prohibited
The diet of patients with tuberculosis practically does not limit anything. The list of prohibited products is not too long and includes the following:
- fatty fish;
- duck, goose;
- pork;
- mutton;
- alcohol.
Otherwise, the nutrition of tuberculosis patients is not limited in any way. They can eat whenever they want and whatever they want. The main thing is that their diet complied with the above-mentioned standards for the content of fats, proteins, carbohydrates and vitamins.
Following a diet gives people with tuberculosis a chance to prolong their lives and hope for a successful outcome. After all, today this disease has already been sufficiently studied and is being treated. The main thing is to believe in yourself and modern medicine.
Therapeutic diet No. 11 is indicated
- at the stage of mild exacerbation of tuberculosis of the lungs, lymph nodes, bones and joints;
- at the stage of attenuation of tuberculosis of the lungs, lymph nodes, bones and joints;
- with exhaustion after infectious diseases, injuries and operations, accompanied by low body weight.
Therapeutic diet No. 11 is prescribed for the purpose of:
- improving the body's nutrition;
- increasing his protective powers;
- enhancing recovery processes in the affected organ.
The therapeutic diet for tuberculosis is high in calories. It increases the content of animal proteins in the diet, especially dairy, vitamins, microelements, and also moderately increases the amount of fats and carbohydrates. Standard cooking and normal temperatures of food consumed are permitted. A 5-time food intake regimen is recommended.
Chemical composition of a therapeutic diet for tuberculosis
- 100-110 g of proteins, 60% of which are animal;
- 100-110 g of fats, 20-25% of which are vegetable;
- 400-450 g carbohydrates;
- 12-15 g salt;
- 1.5 liters of liquid.
Therapeutic diet No. 11 has an energy value of 2900-3100 calories.
Bread, flour products
It is allowed to eat wheat, rye bread, various flour products (pies, cookies, biscuits, muffins, etc.).
Soups of any kind are allowed.
Meat, poultry, fish
Various types of meat, poultry and fish are allowed, with the exception of very fatty ones. Any culinary processing is allowed. You can eat liver, sausage, ham, sausages, fish products such as herring, balyki, caviar, sprats, canned sardines, etc., and non-fish seafood.
Dairy
Consumption of a full range of dairy products is allowed, with the obligatory inclusion of cottage cheese and cottage cheese in the diet.
Eggs can be eaten in any preparation.
Cereals
Vegetables, fruits, berries Can be eaten in any culinary preparation. However, some of them must be represented by raw fruits.
Snacks
Various snacks are allowed. Particular preference is given to leafy and vegetable salads.
Sweet dishes, sweets
You can eat a variety of sweet dishes, jam, honey, etc.
Sauces, spices
Consumption of red meat, milk bechamel, sour cream, egg-milk and other sauces and spices in moderate quantities is allowed.
Any drinks are allowed. It is mandatory to consume vegetable and fruit juices, rosehip decoction and wheat bran.
Fats
Butter and vegetable oils can be eaten in their natural form, ghee can be used in cooking.
Consumption of very fatty meats and poultry, lamb, beef and cooking fats, hot and fatty sauces, cakes and pastries with a lot of cream is prohibited.
Example of a therapeutic diet menu No. 11
For second breakfast you can afford cheese and tea.
Dinner consists of borscht in meat broth with the addition of sour cream, fried chicken with boiled rice, compote.
Afternoon snack includes rosehip decoction.
For dinner, meat zrazas stuffed with eggs and onions, carrot puree, buckwheat casserole with cottage cheese, and tea are allowed.
Composition and calorie content of the diet
Nutrition of tuberculosis patients with a sluggish course of the disease
Patients experience decreased body reactivity, general hypotension, and low-grade fever. The diet is limited to easily digestible carbohydrates. Calorie content 2700-3000 kcal: proteins - 140 g; fats - 100 g; carbohydrates - 400 g; ascorbic acid up to 350 mg; vitamin B 1 to 5 g. Culinary food processing is usual. Meals are fractional (5 times a day).
Nutrition for tuberculosis patients with increased nervous excitability
Patients experience reduced body weight, elevated temperature, without signs of increased tissue breakdown, during the period of attenuation of the process with tuberculosis of the lungs, bones and joints. Calorie content of the diet is 3000-3500 kcal: proteins - 110-120 g; fats - 120 g; carbohydrates 500-550 g; ascorbic acid content up to 300 mg. Cooking is normal. Calcium-rich foods are recommended. Meals are fractional (5 times a day).
Nutrition of tuberculosis patients during exacerbation
Patients experience pronounced tissue breakdown, significant inflammatory phenomena, accompanied by high fever, exhaustion, and high protein breakdown. Calorie content of the diet is 3000-3500 kcal: proteins - 120-140 g; fats - 100 g; carbohydrates - 400-500 g. Be sure to consume excess amounts of ascorbic acid. It is advisable to consume a large number of different drinks, raw juices, vegetables, fruits rich in mineral salts and vitamins. During an exacerbation of tuberculosis, appetite often decreases and gastrointestinal disorders occur. All food is prepared pureed. Diet: every 2-3 hours.
In addition to the list of necessary products, there are also some components that can cause harm. It is important to avoid sweet, fatty and heavy foods, as they only take energy away from the body. In addition, salt is limited to 5 g per day so that calcium is not washed out too actively.
At the same time, do not forget that nutrition for tuberculosis should be balanced; you should not focus only on proteins or carbohydrates. There should be more carbohydrates than protein, but this is achieved through complex versions of it, which are found in whole grains and cereals (brown rice, buckwheat, oats, etc.).
Therapeutic nutrition for tuberculosis must certainly include plenty of fluids, but it should be taken no earlier than an hour after eating. We are talking not only about water, but about all drinks in general.
Composition and calorie content of the diet
Due to the characteristics of the disease associated with weight loss, the diet has a higher caloric content compared to normal nutrition and is about 3000-3500 kcal per day. Basically, this amount of calories is achieved by increasing protein foods of animal origin. The amount of fats and carbohydrates increases slightly. Additional minerals and vitamins are also introduced into the diet, especially the daily calcium intake is increased.
There are no special requirements for heat treatment of food. The consumption of free liquid, as with proper nutrition, is 1.5 liters. You need to eat at least 5 times a day.