Dietary Modification and Adequacy Among Jaundice Patients

Abstract

Jaundice refers to the yellow discolouration of the skin and heavily perfused tissues. Since jaundice is a mere symptom and not a disease, its dietary management is based upon underlying cause. The present study is an attempt to assess the dietary intake of jaundice patients and evaluate it in terms of nutritional adequacy. A sample of 100 patients from both the sexes and in any age group was selected randomly and purposively for the study with 50 patients each in hepatic and obstructive jaundice. The data were analysed through percentage, mean, coefficient of variation, standard deviation and other statistical measures. The study depicts that in terms of the dietary intake, it was observed that the patients practised severe fat restriction. The consumption of all the nutrients, namely proteins, calories, fats and iron was much lower than the normal intake (Recommendations made by ICMR). This was probably because of the rigorous restriction in the intake of nutrient rich foods as meat, fish, poultry, milk, milk products, fats and oils which was accomplished by the patients on their own (without the doctor’s/dietician’s recommendation). The patients were mostly seen to be taking only such foods in plenty, as oral glucose, fruits (only citrus), or vegetables particularly Kael (Haakh) thus devoiding themselves of essential nutrients. Various misconceptions/myths among the patients regarding the role of fatty diet in patients with jaundice should be cleared.

Keywords: Diet, jaundice, assessment, hepatic jaundice, obstructive jaundice

Cite this Article

Shah NI, Buchh F, Khan N. Dietary Modification and Adequacy among Jaundice Patients. Research & Reviews: Journal of Health Professions. 2015; 5(1): 27–31p.