Health diet

Cirrhosis is a condition that consists of the development of fibrosis to the point that there is architectural distortion with the formation of regenerative nodules in the liver. This results in a decrease in liver mass (due to decrease of liver cells), and thus function, and an alteration of blood flow.

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.

For speedy recovery and to avoid potentially serious complications of typhoid fever, it is very important to have a good and balanced diet plan.
If not treated promptly and adequately (with suitable antibiotics and diet) typhoid fever may cause serious complications like perforation of typhoid ulcer of intestine and chronic carrier state (which is very difficult to cure). To avoid serious complication diet plays an important role in typhoid by hastening recovery.

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.