Premise
The following indications are for information purposes EXCLUSIVELY and are not intended to replace the opinion of professional figures such as doctor, nutritionist or dietician, whose intervention is necessary for the prescription and composition of CUSTOMIZED food therapies.
Dysentery
Dysentery is an intestinal disease characterized by the appearance of diarrhea mixed with mucus and blood, abdominal pain and sometimes nausea and vomiting.
Even in the short term, dysentery can lead to very serious systemic complications. Furthermore, it is associated with significant losses of: liquids, minerals and blood; these are followed by: dehydration, alterations in the hydro-electric balance, anemia, neurological complications (delirium and shock) and generalized malnutrition (also from malabsorption, if the compromise also affects the small intestine).
Diet
The diet for dysentery is a nutritional system aimed at restoring nutritional status and normal fecal consistency.
WARNING! The effectiveness of diet and supplementation depends on the presence and / or severity of vomiting.
When vomiting cannot be contrasted or continues for a long time, it is necessary to lean on hospital structures for the application of parenteral nutrition.
First of all, food therapy must take into account the responsible pathological agent; however, certain precautions are to be considered universal:
- Gluten exclusion for coeliacs. This should also be eliminated without dysentery; however, any contamination during the illness would greatly worsen diarrhea.
- Lactose exclusion.
- Elimination of unnecessary laxatives, drugs and food supplements.
- Removal of alcohol and nerves.
- Absence (as far as possible) of irritating additives.
- Removal of spicy foods.
- Elimination of cooking systems that release carbonization residues, promoting the healthiest ones.
- Minimum amount of fiber required for the intake of complex carbohydrates.
- Average lipid intake.
- Hydro-saline wealth.
- Presence of probiotic foods (if NOT involved in the onset of dysentery).
Dysentery supplements
There are several supplements that can be used to reduce the symptoms and complications of dysentery; however, a preliminary medical consultation is always necessary.
When the diet is not able to slow down the diarrhea of dysentery, in the absence of vomiting, it is essential to use a hydro-saline type product (to be diluted) containing potassium and magnesium (eg Pedialyte, Milupa, Biochetasi etc.); these products are able to compensate for fecal losses, counteracting the effects of dehydration and mineral nutritional deficiency.
When dysentery is linked to infectious agents that pervade the entire intestine (sometimes up to the stomach), the onset of generalized malabsorption is frequent, requiring additional supplementation of all nutrients; in this case, it is better to give priority to vitamin factors.
Your doctor may choose to help restore the bacterial flora using the probiotic supplement in the form of supplements or drugs.
It is very common to use food supplements that work by improving fecal consistency, for example: clay, charcoal etc.
Diet example
Sedentary university student and slightly underweight; it has no food intolerances and has contracted a viral gastroenteritis. He has been suffering from dysentery for about 7 days, without vomiting but with over 6 diarrheal discharges a day; mucus is present in the stool but no blood. Presents some signs of dehydration.
WARNING! In similar cases (underweight), the diet is initially normocaloric and supported by various dietary supplements (salts, vitamins, essential fats, amino acids, etc.).
When a normal gastrointestinal function is restored, it is essential to reach normal weight thanks to the use of a high-calorie diet.
| Sex | Male |
| Age | 20 |
| Stature cm | 170 |
| Wrist circumference cm | 17.5 |
| Constitution | Normal |
| Stature / wrist | 9.7 |
| Morphological type | normolineo |
| Weight kg | 50 |
| Body mass index | 17.3 |
| Desirable physiological body mass index | 21.7 |
| Desirable physiological weight kg | 62.7 |
| Basal kcal metabolism | 1011 |
| Coefficient of physical activity level | No Aus. 1.41 |
| Kcal energy expenditure | 1426 |
| Diet | NORMO CALORICA | 1430Kcal | |
| Lipids | 30% | 47, 7g | 429Kcal |
| Protein | 1.5g / kg * | 75, 2g | 290Kcal |
| Carbohydrates | 49.7% | 189, 6g | 711Kcal |
| Breakfast | 15% | 214kcal | |
| Snack | 5% | 72kcal | |
| Lunch | 40% | 572kcal | |
| Snack | 5% | 72kcal | |
| Dinner | 35% | 500kcal | |
* Given the underweight, however difficult to estimate due to dehydration (reduction in total liquid volume of at least 2% and frequently up to 4-5%), it was decided to slightly increase the protein intake (normally between 0.8 -1, 2g / kg).
DAY 1
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Corn flakes | 35g | 7 tablespoons | |
| Snack I | |||
| Apple, without peel | 150g | 1 small apple | |
| Lunch | |||
| Semolina and Grana | |||
| semolina flour | 50g | ||
| water | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Chicken Breast Boiled with Lettuce | |||
| Chicken breast | 100g | ||
| Lettuce | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 15g | 1 tablespoon and a half | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Rice in broth | |||
| White rice | 50g | ||
| Chicken broth | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Codfish Boiled with Zucchini | |||
| Cod | 100g | ||
| Zucchini | 100g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 20g | 2 tablespoons | |
| DAY 1 nutritional translation | ||
| Nutritional component | Quantity | |
| Power | 1421, 3kcal | |
| Food water | 1591, 5g | |
| Protein | 74, 5g | |
| Total energy lipids | 49, 3g | |
| Saturated fats, total | 9, 24g | |
| Total monounsaturated fatty acids | 28, 71g | |
| Total polyunsaturated fatty acids | 7, 04g | |
| Cholesterol | 116, 5g | |
| Carbohydrates | 173, 0g | |
| Simple sugars, total | 34, 3g | |
| Alcohol, ethanol | 0.0g | |
| fibers | 10, 7g | |
| Sodium | 868, 6g | |
| Potassium | 1611, 8mg | |
| Football | 615, 5mg | |
| Iron | 18, 5mg | |
| Phosphorus | 910, 7mg | |
| Zinc | 5, 0mg | |
| Thiamine or vit. B1 | 1, 75mg | |
| Riboflavin or vit. B2 | 2, 32mg | |
| Niacin or vit. B3 or vit. PP | 29, 55mg | |
| Pyridoxine or vit. B6 | 3, 28mg | |
| Folate, total | 338, 50mg | |
| Ascorbic acid or vit. C | 46, 86mg | |
| Vitamin D | 196, 8IU | |
| Retinol equivalent activities or vit. TO | 319, 95RAE | |
| α-tocopherol or vit. IS | 12, 38mg | |
As can be seen from the summary table, the diet for dysentery is rich in liquids (it supplies about 100% of the water needed only with food) and very poor in fiber.
On the other hand, it must be emphasized that certain nutrients are present in low doses; in this case the use of food supplements becomes very important. Among the nutrients that require integration we mention: potassium, calcium, zinc, folate, vitamin C, vitamin D, carotenoids (provitamin A) and vitamin E.
NB . In order to increase calcium intake with food, it is advisable to use fortified soy milk and yoghurt (with added calcium).
On the other hand, if an additional portion of dietary fiber were to be eliminated, increasing the amount of water and maintaining the other nutritional levels, it may be a good idea to replace whole fresh vegetables and fruits with their centrifuged products.
DAY 2
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Puffed rice | 35g | 7 tablespoons | |
| Snack I | |||
| Banana, semi-unripe | 150g | 1 small banana | |
| Lunch | |||
| Polenta and Grana | |||
| corn flour | 50g | ||
| water | 200ml | ||
| Grain | 5g | 1 Teaspoon | |
| Boiled Turkey Breast with Radicchio | |||
| Turkey breast | 100g | ||
| Red radish | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 15g | 1 tablespoon and a half | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Noodle soup | |||
| Egg pasta, dry | 50g | ||
| Fish stock (Monkfish) | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Steamed Monkfish with Cherry Tomatoes | |||
| Monkfish | 100g | ||
| Cherry tomatoes | 100g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 20g | 2 tablespoons | |
DAY 3
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Oat flakes | 35g | 7 tablespoons | |
| Snack I | |||
| Orange | 150g | 1 small orange | |
| Lunch | |||
| Cream of Potatoes and Grana | |||
| Potatoes | 200g | ||
| water | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Veal Filet in Pan and Valerianella | |||
| Veal, walnut steak | 100g | ||
| Corn salad | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 10g | 1 tablespoon | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Lentils Decorticated in Broth | |||
| Dried, peeled lentils | 50g | ||
| Vegetable broth | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Filet of Trout in Cartoccio with Belgian Endive | |||
| Trout, fillets | 100g | ||
| Belgian endive | 100g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 15g | 1 tablespoon and a half | |
DAY 4
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Corn flakes | 35g | 7 tablespoons | |
| Snack I | |||
| Pear, without peel | 150g | 1 small pear | |
| Lunch | |||
| Noodle soup | |||
| Egg pasta, dry | 50g | ||
| Chicken broth | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Parmesan and rocket | |||
| Parmigiano reggiano | 50g | ||
| Rocket salad | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 5g | 1 Teaspoon | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Bean puree with grated lemon peel | |||
| Dried, peeled broad beans | 70g | ||
| Lemon peel | QB | ||
| Boiled Eggs and Boiled Potatoes | |||
| eggs | 120g | 2 eggs (100g without shell) | |
| Potatoes | 150g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 10g | 1 tablespoon | |
DAY 5
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Corn flakes | 35g | 7 tablespoons | |
| Snack I | |||
| Apple, without peel | 150g | 1 small apple | |
| Lunch | |||
| Semolina and Grana | |||
| semolina flour | 50g | ||
| water | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Egg whites and Spinach omelette | |||
| Egg whites | 200g | 6-7 egg whites (a full glass) | |
| spinach | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 15g | 1 tablespoon and a half | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Rice in broth | |||
| White rice | 50g | ||
| Chicken broth | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Mackerel Boiled with Grated Carrots | |||
| Mackerel | 100g | ||
| carrots | 100g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 10g | 1 tablespoon | |
DAY 6
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Puffed rice | 35g | 7 tablespoons | |
| Snack I | |||
| Banana, semi-unripe | 150g | 1 small banana | |
| Lunch | |||
| Polenta and Grana | |||
| corn flour | 50g | ||
| water | 200ml | ||
| Grain | 5g | 1 Teaspoon | |
| Pork Loin in a Pan with Radicchio | |||
| Pork loin, degreased | 100g | ||
| Red radish | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 10g | 1 tablespoon | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Noodle soup | |||
| Egg pasta, dry | 50g | ||
| Vegetable broth | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Sliced Tuna in a Pan with Cherry Tomatoes | |||
| Tuna fillet | 100g | ||
| Cherry tomatoes | 100g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 20g | 2 tablespoons | |
DAY 7
| Breakfast | |||
| Soya milk | 250ml | 1 cup | |
| Oat flakes | 35g | 7 tablespoons | |
| Snack I | |||
| Orange | 150g | 1 small orange | |
| Lunch | |||
| Cream of Potatoes and Grana | |||
| Potatoes | 200g | ||
| water | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Parmesan and Valerianella | |||
| Parmigiano reggiano | 50g | ||
| Corn salad | 50g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 5g | 1 Teaspoon | |
| Snack II | |||
| Soy yogurt | 120g | 1 jar | |
| Dinner | |||
| Semolina and Grana | |||
| semolina flour | 50g | ||
| water | 400ml | ||
| Grain | 5g | 1 Teaspoon | |
| Fillet of sea bream in Cartoccio with Belgian Endive | |||
| Sea bream, fillets | 100g | ||
| Belgian endive | 100g | ||
| Wheat bread | 30g | 1 slice | |
| TOTAL extra virgin olive oil | 15g | 1 tablespoon and a half | |
