PRE-OPERATIVE DIET
Patients who have lost much weight prior to surgery benefit considerably by ingesting a high protein, high calorie diet for even a week or two prior to surgery.
The diet maybe of liquid, soft or regular consistency depending upon the nature of the pathologic condition.
Parenteral nutrition or semisynthetic fibre-free diets are sometimes used. In addition, the maintenance of metabolic equilibrium as in diabetes or other diseases must not be overlooked.
Foods which provide a maximum amount of nutrients in a minimum volume are essential.
Small feedings at frequent intervals are likely to be better accepted than large meals which cannot be fully consumed.
For additional protein, milk beverages may be fortified with non-fat dry milk or commercial protein supplements.
Fruit juices fortified with glucose or high carbohydrate food, increase carbohydrate intake and facilitate storage of glycogen.
Butter incorporated into foods and light cream mixed with equal amounts of milk are also useful for increasing the calorie intake. On should remember that the excessive use of sugars and fats may cause nausea.
Foods and fluids are generally allowed until midnight just preceding the day of operation, although a light breakfast maybe given when the operation is scheduled for afternoon and local anaesthesia is to be used.
It is essential that the stomach be empty prior to administering the anaesthesia so as to reduce the incidence of vomiting and subsequent danger of aspiration of vomitus.
When an operation is to be performed on the gastrointestinal tract, a diet very low in residue maybe given 2 to 3 days prior to operation.
In acute abdominal conditions such as appendicitis and cholecystitis, no food is allowed by mouth until nausea , vomiting pain and distension have passed in order to prevent the danger of peritonitis.
Patients who have lost much weight prior to surgery benefit considerably by ingesting a high protein, high calorie diet for even a week or two prior to surgery.
The diet maybe of liquid, soft or regular consistency depending upon the nature of the pathologic condition.
Parenteral nutrition or semisynthetic fibre-free diets are sometimes used. In addition, the maintenance of metabolic equilibrium as in diabetes or other diseases must not be overlooked.
Foods which provide a maximum amount of nutrients in a minimum volume are essential.
Small feedings at frequent intervals are likely to be better accepted than large meals which cannot be fully consumed.
For additional protein, milk beverages may be fortified with non-fat dry milk or commercial protein supplements.
Fruit juices fortified with glucose or high carbohydrate food, increase carbohydrate intake and facilitate storage of glycogen.
Butter incorporated into foods and light cream mixed with equal amounts of milk are also useful for increasing the calorie intake. On should remember that the excessive use of sugars and fats may cause nausea.
Foods and fluids are generally allowed until midnight just preceding the day of operation, although a light breakfast maybe given when the operation is scheduled for afternoon and local anaesthesia is to be used.
It is essential that the stomach be empty prior to administering the anaesthesia so as to reduce the incidence of vomiting and subsequent danger of aspiration of vomitus.
When an operation is to be performed on the gastrointestinal tract, a diet very low in residue maybe given 2 to 3 days prior to operation.
In acute abdominal conditions such as appendicitis and cholecystitis, no food is allowed by mouth until nausea , vomiting pain and distension have passed in order to prevent the danger of peritonitis.
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