Health and Diet
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| Title : Feeding a Patient during Illness Author : Jane Kim Date : 2010-02-23 12:16:43 No. : 1 |
 | When someone is ill or recovering from an illness, accident or operation, it may necessary to adjust their normal diet to compensate for body weakness, poor appetite, or poor digestion. If the illness is serious or complicated, the doctor may prescribe a strict diet, which should be following carefully. When the patient is recovering from illness or operation they need food that will compensate for the loss of nutrients and strength that has occurred, e.g. loss of calcium and protein from a bone fracture, or loss of iron as a result of loosing blood.
- In the initial stages of stages of an illness, the body temperature may rise while an infection is being fought. This will increase body water loss through sweating, and must be compensated for by an increase in liquid consumption. Often the appetite at this stage is poor, so liquids taken should provide energy, vitamins and protein to make for the reduced food intake. Suggested liquids includes: soups and broths, fruit juice for vitamin C, glucose-based drinks for energy, milk and water.
- There should always be a supply if fresh water by the patient’s bed, as they may want to drink often.
- As the patient gradually recovers, the appetite slowly returns, and solid food can be given. The appetite is likely to be poor, so the food must contain a good balance of nutrients so it is useful to the body.
- Small portions of food should be served with the option of extra if patient wants it.
- The food should be easy to eat and digest.
- Greasy food should be avoided as they may be indigestible. Strong flavors may be unpalatable.
- The patient will generally be using less energy while on bed, so the energy value of the food should be lower than the normal.
- The food should tempt the patient’s appetite. This can be achieving by attractive serving, variety of color and texture, and food which is well cooked and well presented.
- The patient’s likes and dislikes for food should be take into account.
- Careful attention to hygiene in the preparation and serving of the food is important, and the food must be very fresh.
- Left-over food should not be served to avoid the possibility of contamination.
- Food preparation should be carried out away from the patient as the smell of the cooking nay affect the appetite.
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