Tuberculosis

Tuberculosis is a chronic infectious disease and is one of the major cause of illness and death
in the underdeveloped countries, as well as the deprived sections of developed countries.
Malnutrition resulting from poverty and ignorance combined with unhygienic living
conditions and poor sanitation makes an individual susceptible to the infection.
Tuberculosis is caused by a bacteria mycobacterium tuberculosis. The bacteria most often
affects the lungs leading to pulmonary tuberculosis. The infection may be localized in other
organs like lymph nodes or kidneys or may be generalized.

DIETARY MANAGEMENT

During the acute stage of illness when fever is high, high protein, high energy, full
fluid diet is given. As improvement occurs, this diet is progressed to a soft and then a
regular diet.

Most patients have a poor appetite. Meals should be made simple, easily digestible,
well prepared and tempting to encourage the patient to eat.

Force-feeding the patient to gain extra weight is known to be more harmful than
advantageous. Too much food specially fat, frequently causes gastric upsets and
diarrhea.

If the patient has a poor appetite, he should be administered a 6 meal pattern.

Diet for a tuberculosis patient is essentially a normal diet with emphasis on proper
selection of food.

All meals should have cereal - pulse combination with some amount of animal
protein.
Example
Khichri with curd
Sweet dalia with milk
Paushtic chapattis with curd

Seasonal vegetables must be amply provided.

Early stage symptoms
Marked rise in body temperature
Flushed face
Increase circulation and respiration
Constant fatigue
Loss of weight
Cough
General rundown condition

A DAY'S SAMPLE DIET PLAN FOR A TUBERCULOSIS PATIENT
Mr. Mohan Singh is 35 years old and is working as a lower division clerk in an office. He is
on medical treatment for pulmonary tuberculosis for the last 6 months. He is still 15 %
underweight and has been prescribed a high protein and high energy diet.
Personal Data
Age 35 years
Sex Male
Weight 15% underweight
Physical activity Sedentary
Socio-economic status Low Middle Income Group
Food habits Non-vegetarian
Pathological condition Recovering from tuberculosis
Recommended Dietary Allowances
Energy 2785 kcal
Protein 75 grams to 90 grams
Vitamin A 600 g retinal
Calcium 400 mg
Food Plan
Meal Menu Amount
Early morning Tea 1 cup
Breakfast
Paushtic chapattis
(Besan, spinach,
cabbage, onion, wheat
flour and oil)
2

Curd 95 grams

Tea 1 cup
Mid morning Sprouted mung chat 1 bowl

Tea 1 cup
Lunch Scrambled Egg 1

Spinach and potato
vegetable
1 bowl

Chapattis 2 to 3

Peanut chikki


Amla 1
Evening Tea Tea 1 cup

Upma (with vegetable) 1 bowl
Dinner
Sambhar (with brinjal
and bottle gourd)
1 bowl

Carrot raita


Rice / chapattis
1.5 bowl cooked / 2 to
3

Guava 1