Nutrition In Dystrophy (alimentary)

Author: Karen Lennox Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

In this article, learn more about Nutrition In Dystrophy (alimentary). Nutrition in dystrophy (alimentary / nutritional).

Dystrophy is a disease that is a metabolic disorder. Several varieties are known, among which the main ones are: childhood, muscular, alimentary, retinal dystrophy, heart muscle, liver.

The reasons for the development of the problem can be: overeating, starvation, the predominance of carbohydrate foods in the menu, infectious diseases (dysentery, inflammation of the lungs), malformation of the gastrointestinal tract, unhealthy lifestyle, chromosomal diseases, stress, heredity.

Symptoms:

change in body weight;
lowering the body's immunity and resistance to infections;
gastrointestinal tract disorder;
difficult mobility;
slackness and others.

Useful foods for dystrophy

It is extremely important to follow certain principles of nutrition according to the type of disease.

Basic principles of nutrition in dystrophy:

gradual increase in calories, starting from 3,000;
separate and frequent meals - from 5 to 10 times a day;
the menu should consist mainly of protein foods and products that are easily digested (2 grams of protein per kilogram of body weight), containing all the necessary amino acids;
foods rich in vitamins;
carbohydrates, proteins and fats in a ratio of 4: 1: 1.

The treatment diet for dystrophy aims to:

normalizes and regulates the immune system;
to adapt the patient to the new way of eating;
to increase and normalize anabolic and metabolic processes;
to strengthen the body's restorative powers.

In the case of alimentary / nutritional dystrophy with reduced body weight, for example, a curative diet №15 should be applied and the following should be included:

protein products - meat, minced meat, eggs, fish, cheese, cottage cheese; foods with high biological value - soy-based or isolated soy protein;
products containing animal (various creams, butter) and vegetable fats;
simple carbohydrates - sugar, glucose, jam, honey;
pasta, rye and wheat bread;
soups - cereals, dairy, vegetables; based on vegetable, mushroom, fish and meat broths, also fruit soups;
dairy and sour milk products in natural form and in dishes (whole and condensed milk, skimmed cottage cheese, yogurt, kefir);
boiled eggs and steamed omelet;
buckwheat porridge, rice, semolina, oats, pasta;
vegetables - raw, boiled, stewed or roasted (boiled onions, carrots, cabbage) and fruits;
green leafy vegetables and green spices;
natural fruit and vegetable juices, decoctions of rose hips and wheat bran;
weak coffee and tea, cocoa;
products rich in vitamin B - chopped liver, offal, dark green leafy vegetables, brewer's yeast;

Dangerous and harmful foods in dystrophy

Limit the consumption of salt and margarine.

Do not consume:

alcohol;
salty, smoked, spicy and smoked dishes;
highly concentrated meat and vegetable broths;
fatty meats and fish;
garlic, fresh onions, mushrooms, radishes, tomatoes, beans and other legumes, pickles;
smoked and canned products;
carbonated drinks.

Nutrition In Dystrophy (alimentary)

CHAPTERS (Table Of Contents)

Symptoms:

Useful foods for dystrophy

Dangerous and harmful foods in dystrophy

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