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Explain fats requirements during thyphoid
Fats: Use of fats should be in moderation. This is because the typhoid patient has a compromised ability to digest and assimilate due to peyer's patches (elongated thickening of the intestinal epithelium) which result in repeated episodes of diarrhoea. Its help in increasing the energy density of the food without increasing the bulk of the diet, but the aspect which needs to be emphasized is the type of fat. Use of dairy fats like butter, cream, fats in milk products, egg yolk etc. help in easy digestion as they contain medium chain triglycerides. Excessive use of fat in cooking, eating fried foods can aggravate nausea, impair digestion and lead to severe diarrhoea. These should be avoided.
Explain the role of dietitian's in feeding dilemmas Usually, the dietitian's role in feeding dilemmas is seen as secondary and the physician's role is the focus. In reality,
Factors Influencing Lipid Oxidation Food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their susceptibility to oxidation.
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