There are several causes of underweight. The following are the common causes of underweight in a person:

1. A person may become underweight if the food intake is inadequate, both in quantity and quality. Quantity means the total calorie intake is less than calories burned (which is due to less amount of food consumption). Quality of food means consumption of proteins (should have all the essential amino acids in protein), fats (essential fatty acids should be adequate), carbohydrates, all the vitamins and minerals in adequate quantity as per expenditure of energy.
2. The cause of underweight may also be consumption of fewer calories (food) in compare to the calorie expenditure, which may lead to energy deficit. The increase calorie expenditure may be due to increased physical activity or due to rise in body temperature or fever.
3. Hormonal imbalances like hyperactive thyroid gland (hyperthyroidism) can increase the metabolic rate to a large extent, which will cause increase need of energy or calorie (food). If food intake is not increased it may produce underweight individual.
4. Many pathological conditions like fever, cancer, tuberculosis may be the cause of underweight. In these conditions the appetite is poor and but the energy needs are greatly increased, which leads to underweight.
5. Certain psychological eating disorders like anorexia nervosa and bulimia nervosa may also cause underweight in individuals suffering from these problems. Anorexia nervosa is and obsession for slimming, where patient may not take food for the fear of gaining weight, even if they are very thin.

The following points are important and should be kept in mind and followed strictly while preparing a diet plan for cirrhosis:

1. Diet of cirrhosis patient should be soft and easily digestible, as the liver is damaged in cirrhosis the metabolism of the food that a patient take may not be proper and easily digestible foods are helpful.
2. If the patient is very sick, he/she may require liquid diet, till the patient is fit enough to take solid food. The liquid diet may be taken 6 to 8 times a day or every few hours to maintain adequate nutrition. After patient recover from acute illness, he/she can be given soft and well cooked diet for easy digestion.
3. The patient should be encouraged to eat adequate amount of food which he/she can digest easily. The food served to the patient should attractive, appetizing, well cooked, and acceptable to the local customs and traditions and to the liking of the patient, so that patient is encouraged to eat. Likes and dislikes of the patient are important for encouragement, so patient takes adequate amount of food to maintain nutrition.
4. The salt intake should be restricted, both for cooking as well as for table use.
5. Large meals should be avoided and instead of large meals small and frequent meals should be taken. This will make digestion easy and faster.
6. Foods to be included in liberal amounts are sugar, honey, glucose, cereals, pulses, milk and milk products, eggs, fruits, and vegetables. Foods to avoid are fried and fatty foods, fats, oils, nuts and oilseeds, strongly flavored vegetables etc.
7. Complete avoidance of alcohol is must for speedy recovery and for proper reversal of architectural distortions of cirrhosis, at least for one year and if possible alcohol should be stopped for life. The avoidance of alcohol for life can reduce future problems to a great extent.

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The following diet plan can be followed for cirrhosis:

Early morning: The early morning should start with tea and biscuits with less fat and more carbohydrates.

Breakfast: The breakfast should consist of porridge, easily digestible fruits like papaya.

Mid morning: The midmorning snack can be with sweet potato, potato mix etc.

Lunch: The patient of cirrhosis can have lunch with whole grain like well cooked rice, vegetables and well cooked fish.

Mid afternoon: Custard can be taken in the mid afternoon.

Evening tea: It can be with noodles and fruit juice along with tea or coffee.

Dinner: It should start with soup (vegetable soup or chicken soup). Dinner should be with blend soft rice mixed with vegetables, noodles etc.

Bed time: It should be with a sweet dish.

N.B: The most important point should be remembered in preparing a diet plan for patient with cirrhosis is that the meals should be small and frequent instead of large infrequent meals.

The following dietary modifications are essential for speedy reversal of architectural distortions of cirrhosis:

Energy requirement:

The energy requirements are increased to correct nutrition deficiencies and to promote reversal of architectural distortions liver, but due to the bedridden condition of the patient the energy requirement of cirrhosis patient is actually less than normal person.

Proteins:

The protein intake should be normal to overcome malnutrition, regenerate liver cells and to replenish plasma proteins. However, if there is hepatic coma, the protein intake should be less than normal depending on the individual tolerance.

Carbohydrates:

A high carbohydrate diet is essential and recommended for increased energy demand and to protect the liver from further damage. Carbohydrates should be in the simple forms like glucose, sugar, fruits and fruit juices and starches like cereals and root vegetables etc. Irritating fibers should not be taken and refined cereals and low fiber vegetables and fruits should be consumed.

Fats:

Many cirrhotic patients suffer from mal-absorption of fat and fat should be restricted to help such patients (although inclusion of adequate amount of fat to improve the palatability of the diet and to promote recovery is recommended). The amount of fat to be included in the diet varies depending on individual. Emulsified fats, which are easily digested like fat from milk, butter, cream, eggs should be given.

Vitamins:

The absorption of fat-soluble vitamins like vitamin A, D, E & K may be affected due to the decreased intake and impaired absorption of fat. Therefore, diet should include fat-soluble vitamins like vitamin A, D, E & K rich foods and vitamin B complex supplements may be required to replenish liver store and repair tissue damage.

Minerals:

Adequate amounts of calcium, magnesium and other minerals should be provided in the diet for cirrhosis patient. The intake of sodium needs to be restricted because of water retention in the body.

The common causes of cirrhosis are alcohol abuse that cause alcoholic liver disease, chronic hepatitis C etc. Cirrhosis has a variety of clinical manifestations and complications, some of which can be life-threatening. In the past it was thought that the architectural distortions of cirrhosis are never reversible, but fortunately it has become apparent that when the underlying insult that has caused the cirrhosis has been removed (like successful treatment of chronic hepatitis C and stopping of alcohol consumption completely), there can be reversal of architectural distortions (mainly fibrosis).

The main objectives of a diet for cirrhosis are as follows:

1. To promote regeneration of liver cells by supplying adequate amount of nutrition through planning an appropriate diet for cirrhosis. Liver cells have tremendous capacity to regenerate, unlike many other organs, but for proper regeneration of liver cells, a suitable diet is basic need. Supply of adequate good quality protein is essential for regeneration of any cell, including liver cells (without protein the DNA and other important biomolecules can not be synthesized and without these biomolecules regeneration is not possible).
2. Due to architectural distortions of liver cells, generally there is nutritional deficiency in cirrhosis, which can hamper the proper regeneration of liver cells. By supplying adequate nutrition with planned diet the regeneration can be sped up. Nutritional deficiencies are also common among alcoholics (chronic alcohol use or abuse is the commonest cause of cirrhosis).
3. In a patient of cirrhosis fluid and electrolyte imbalance may be a problem, especially during the initial stage of management of cirrhosis. This electrolyte imbalance should be corrected through intake of fluids and by adequate diet.

The following diet plan for typhoid can hasten recovery and help to avoid serious complications:

Early morning: The early morning should be started with milk or tea with bread (breads are easy to digest and have good amount of protein).

Breakfast: The breakfast should consist of boiled eggs (boiled eggs are the easiest to digest among high protein foods), porridge etc. Both of these are easily good for health.

Mid morning: This should be with tea with sandwich.

Lunch: Mixed vegetables, whole grain cereal, fish, egg and white meat etc. should be taken during lunch.

Evening tea: It should be with tea, bread with jam or bread with butter.

Dinner: It should be with soup, whole grain cereals and vegetables.

At bedtime custard with fruits should be taken.

Some points should be remembered while planning a diet for typhoid fever patients. The following are the points to remember:

1. Meals should be small and given at frequent interval, instead of a few large meals a day. Larger meals can be given like for any normal person, as the general health condition improves.

2. Intake of oral fluids and salts should be sufficient to cover up the loss.

3. The diet of typhoid fever patient should be bland, soft (for easier digestion and absorption), high in protein and calorie and low in fiber content.

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The following food should be restricted or avoided in typhoid:

1. Avoid all types of foods that are cause irritation to the digestive tract. The foods that can cause irritation to digestive tract are spices, pickles, chillies etc. Strongly flavored vegetables also should be ideally avoided or restricted. Some examples of strongly flavored vegetables are garlic, onion, radish, turnip, capsicum etc. These types of foods (irritants and strongly flavored vegetables) should be avoided because there may be injury (ulcer) to the intestine as a complication of typhoid. The ulcer may perforate in severe cases.

2. Raw vegetables and certain types of fruits should also be avoided or restricted due to possibility of damage to intestine during typhoid.

3. Highly fatty and fried foods (French fries and others

4. High fiber foods like whole grain cereals and their products, excessive amount of vegetables, whole pulses (pulses with husk) should be avoided or restricted.

Foods to be consumed in liberal amounts during typhoid:

1. Foods with high protein and which are easily digestible should be consumed in liberal amounts. Eggs, cheese, fish and white meat are the foods with high protein and easily digestible.

2.  Fluid consumption should be high during typhoid fever to replace lost fluid and electrolyte through sweating (and sometime diarrhea). Fruit juice, soup, milk and milk based liquids should be taken in liberal amounts. Fluid intake should be 3 to 4 liters a day.

3.  Low fiber foods such as refined cereals and their products, well cooked vegetables in soft pure form and boiled potatoes etc. should be taken.

4.  The diet during typhoid fever should have adequate amounts of calories (through carbohydrates and fats), proteins, vitamins and minerals.

Energy requirements:

In typhoid fever, like any other fever the BMR (basal metabolic rate) increases. Due increased BMR the energy requirement increases. The energy need is also more if there is restlessness. But due to loss of appetite the patient of typhoid fever, may be able to take only 1000 kcal to 1200 kcal per day. This energy (food) consumption should be gradually increased to meet increased energy need in typhoid fever.

Protein requirements:

During typhoid fever protein requirement also goes up. Increased protein intake will also make the recovery much faster. Foods with high protein and easy digestible foods like eggs should be taken to make up the increased requirements of energy.

Carbohydrates requirements:

Increased requirement of energy during typhoid fever is generally met by increased intake of carbohydrates. The carbohydrates should be easily digestible as well as easily absorbable. Well cooked, easily digestible carbohydrates like starches, glucose, honey, sugarcane etc. should be taken in liberal amounts during typhoid.

Fats requirements:

The fat requirement in typhoid fever is mainly for increased requirements of energy (as fats are the providers of highest calories). The fats should be easily digestible and easily absorbable (like butter, cream and milk fat). If diarrhea, is a presenting symptom of typhoid, than fat intake should be restricted.

Mineral requirements:

There is excessive loss of electrolytes like sodium, potassium and chloride due to increased sweating and also due to diarrhea in some patients with typhoid. Salty soups, broths, fruit juices and milk help compensate the loss of electrolytes.

Vitamins requirements:

Infection and fever can increase the requirement of vitamins (vitamin A, B complex and C). Due to increased requirements the vitamin supplementation may be required or supplied adequately in the diet.

Dietary fibers:

Due to the chance of injury in the digestive tract in typhoid the diet should contain less fiber. All types of harsh and irritant foods also should be avoided.

Fluids:

In typhoid there may be increase loss of fluid and electrolytes. In order to compensate for the losses through the sweat and also to ensure adequate volume of urine for excreting waste, a liberal intake of fluids is very essential. Fluid intake should be 3 to 4 liters per day during fever. Fluids may be taken as water, tea, milk, juices and soups.