three types: • Haemolytic Jaundice or Pre- hepatic Jaundice: Increased unconjugated plasma bilirubin • Hepatic Jaundice: Liver cells are damaged • Obstructive or Post – hepatic Jaundice: Obstruction in the flow of bile into duodenum due to stones or cancer UNIT- IN GASTRO INTESTINAL AND LIVER - - DIET IN GASTRO INTESTINAL AND LIVER DISORDERS Goals for dietary treatment • To provide adequate nutrition to the patient • To avoid malnutrition • To relieve symptoms of the disease • To support the regeneration of liver tissues • To prevent progression of the disease Dietary Principle A diet which has adequate calorie, high protein, high carbohydrate, low fat, adequate fibre and adequate fluid diet is prescribed for the patient. Small frequent meals are better tolerated than three large meals. Diet therapy for Hepatitis Energy Energy intake can be increased gradually based on the tolerance of the patient. At initial stage, patient may not be able to eat enough due to anorexia.
Gradually the energy intake can be increased to - kcal per day. This is to prevent endogenous breakdown of protein. Hepas A Hepas A virus is mild. This is usually transmi ed through contaminated food and water.
People living with poor sanitaon are at risk of HAV. Safe and effecve vaccines are available to protect against this virus. Hepas B Hepas B is transmi ed through exposure to infected blood, semen and other body fluids or through breast feeding. HBV infecon is chronic, leading cirrhosis of liver and hepatocarcinoma.
Vaccinaon is available to protect against HBV. Hepas C HCV can lead to liver damage and swelling. HCV is transmi ed through exposure to infecve blood. This may happen when transfusion of HCV contaminated blood or blood products or contaminated injecons used for medical procedures.
There is no vaccine to prevent HCV. Treatment can cure it. Hepas D HDV infecons occur in those who are infected with HBV. The dual infecon of HBV and HDV can be serious.
HBV vaccinaon can provide protecon against HDV. Hepas E HEV is mostly transmi ed through consumpon of contaminated food and