In this article, learn more about Nutrition In Gastroenteritis. Nutrition in gastroenteritis.
Gastroenteritis is an inflammatory process that occurs in the gastric and intestinal mucosa. It is mainly caused by bacteria and viruses such as rotavirus, salmonella, campylobacter and other microorganisms. They can enter the human body through food, inhalation and communication with an already infected person.
Another reason for the development of the disease is an imbalance between the pathogenic and normal environment of the gastrointestinal tract. Such a violation of the gastrointestinal microflora may be a consequence of prolonged use of antibiotics.
Regarding the factors that contribute to the occurrence of gastroenteritis, we must say that these are: consumption of products that have not undergone the necessary heat treatment (raw, unbaked, etc.), unwashed fruits and vegetables, expired foods, also products that are not stored properly.
Special attention should be paid to nutrition in the presence of such a health problem. In gastrointestinal diseases, a curative diet is prescribed №4.
In the period of exacerbation it is recommended to limit food. If the patient can eat alone, eat rusks (only from white bread), bananas, rice porridge. Meals must be warm, taken separately and in small portions.
After the main symptoms have subsided, the range of permitted products can be expanded. The menu should include cooked porridge - oatmeal, wheat (preferably liquid), cooked vegetables, except those that are rich in crude fiber (cauliflower, potatoes, carrots), as well as fruits, lean fish and meat, dried white bread. Of the drinks allowed: sour, compotes, fruit juices and tea.
All these products need to be excluded from the menu of the patient for at least a month. In the case of chronic gastroenteritis, adherence to such a diet should be continuous.