Nutritional needs of patients with tuberculosis are highly variable. These depend on the underlying disease process, the patient’s age and previous nutritional status.
It was found that most patients with tuberculosis, decrease your appetite, have altered taste and suffer muscle weakness. In addition, the nutritional alteration is evident in these patients, who often have a body weight 10 to 20% less than the ideal weight.
For treatment of TB to be successful, must be accompanied by a balanced diet rich in protein (beef, chicken, fish), carbohydrates found in the tubers (potato, sweet potato, cassava), rice, cereals (wheat, quinoa and amaranth) and beans to be added to the unsaturated fat (corn oil or soybean oil), vitamins A, B and minerals.
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