Diarrhoea Case Study

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Title : THERAPEUCTIC MEAL MODIFICATION
(CLASS XII) Session Time 2.30 Hours
(150 Minutes) Expected Previous knowledge:
• Meaning of the term therapeutic modification.
• different ways of therapeutic modification of normal diet with respect to consistency, frequency, foodstuffs, nutrients and method of cooking.
• physiological changes and clinical symptoms of ailments diarrhoea, fever and constipation.
• Modification of normal meals by keeping in mind dietary requirement of diarrhoea, fever and constipation.

Life Skills empowered: Critical thinking
Creative thinking

Introduction:

It is believed that some changes in meal can play an important role in maintaining good health and prevent and cure some diseases. Family members …show more content…

• Divide the group into three groups.
• One condition will be given to each group.
• Each group has to paste the symptoms of that condition on flash card.
• One picture can be used once .
Situations are-
Group I- Diarrhoea
Group II-Fever
Group III-Constipation Discussion Points:
• List the symptoms of diarrhoea and constipation.
• How does acute diarrhoea differ from chronic diarrhoea? Learning outcome:
• Identification of symptoms of diarrhoea,fever and constipation.

Expected response:

• Symptoms of diarrhoea are-abdominal pain,frequent loose watery stools,rectal pain,water electrolyte balance.
• Symptoms of fever are-warm body,sweating,shivering,irritability,dryness of mouth.
• Symptoms of constipation are-tight stomach,coated tongue,bloating of stomach,foul breath
• Acute diarrhoea lasts for 1-2 days whereas chronic diarrhoea lasts for longer period and is life threatening.

Summing up:

Conclude that symptoms of various conditions helps to identify the disease of a person .

Activity 1.3

Collect the information Time taken:

40 minutes Methodology

Filling of the information in Hand …show more content…

Stewed fruits,cookedvegetables,bread,boiledrice,boileddal,etc. Patient with weak digestive system like in diarrhoea.
2.FREQUENCY Small amount of food at interval of 2-3 hours. 8 to 10 small meals in a day instead of 3to 4 meals Infants
Pregnant Woman

3.FOOD STUFF
Foods implicated with allergies are strictly eliminated from the diet. Intolerance to lactose (milk sugar) ,gluten protein (found in wheat flour),eggs because of a decreased amount of an enzyme in the body.

People with specific food intolerance.
4.NUTRIENTS
Modification or change in the nutrient composition of the diet to increase or decrease the availability of nutrients to suit the body requirements / limitations of a person. High or low calorie diet,high protein diet,low sodium diet,etc. Person having Hypertension(low sodium diet)/Diabeties(high protein and low carbohydrate diet)

5.METHOD OF COOKING Adopting cooking methods such as baking,grilling,steaming

Food has less oil and spices Fried paneer to grilled paneer,Vegetable biryani to steamed vegetable pulao,etc. Person recovering from

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