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Nutrition Therapy For Febrile Conditions and Communicable Disease

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Kc Cassandra Butalon
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40 views

Nutrition Therapy For Febrile Conditions and Communicable Disease

Uploaded by

Kc Cassandra Butalon
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Polytechnic University of the Philippines

Sta. Mesa, Manila

College of Science

Department of Nutrition and Dietetics

Assessment #3:
Nutrition Therapy for Febrile
Conditions and Communicable Disease
NUDI 30134: Nutrition Therapy 1

Submitted by:

BUTALON, Kc Cassandra C.

BSND 3-1D

Submitted to:

Prof. Claire B. Delmo, RND, LPT

Instructor
Answer the following questions: (5 points each)

1. What is infection?

It is the intrusion and proliferation of microorganisms that are not normally present

in the body, such as bacteria, viruses, and parasites. An infection can show no signs and be

asymptomatic, however, oftentimes it can also cause symptoms and be clinically apparent,

that may stay localized or spread through the blood or lymphatic vessels to infect the entire

body.

2. Characterize a person/individual on a febrile condition.

It can be used in a medical context when someone is ill, and the illness is marked

or related to a fever where body temperature is above the normal measure of 98.6 F (37 C).

3. What clinical manifestation is common in most of the communicable diseases? Briefly

explain its etiology.

Each communicable disease has its own set of signs and symptoms, with fever

being the most common clinical manifestation of several infectious diseases. Fever occurs

when the body's thermostat (located in the hypothalamus) resets to a higher temperature,

primarily due to an infection that may be caused by bacteria, virus, parasites, or other

agents.

4. Briefly discuss the impact of infection in the nutritional status of an individual and vice

versa.

All infections, no matter how minor, reduces the nutrient intake whilst also

increasing nutrient losses. Reduced intestinal absorption, direct nutrient loss in the
gastrointestinal tract, internal diversion for metabolic responses to infection, and increased

basal metabolic rate (BMR) when fever is present are all instances of losses. Infection

affects not only protein and energy status, but also the status of most other nutrients.

The immune system, the body's defense mechanism against infection, is highly

dependent on how well the body is nourished. Depleted nutritional reserves, as with almost

all nutrient deficiencies, are associated with a decline in immunity. To help decrease

nutrient imbalance during infection and maximize recovery, the patient with infection

should be given adequate calories, protein, fluids, minerals, and vitamins.

5. Briefly identify the principles behind the dietary management of infectious diseases.

Dietary management aims to amend the course and outcome of infection by

increasing food intake during disease and recovery. Supplementary food, micronutrient

supplements, and technologies may be provided as part of dietary management during

infection in accordance with the FNRI – Philippine Dietary Intake Recommendation.

However, due to the losses experienced by the patient, an additional 50% for calories,

100% for protein, 50%-15%-35% for fats, and 3-4 L/day water intake is recommended to

replace losses and facilitate recovery.

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