ARTIFICIAL NUTRITION OF SERIOUSLY INFECTED PATIENTS

Аннотация

This article provides information about the methods of artificial nutrition of critically ill patients, their advantages and disadvantages, as well as their effects on the patient’s body. Enteral and parenteral types of artificial nutrition, conditions for their use and beneficial effects on patients are covered. The article also discusses modern methods of artificial nutrition, rules and problems of theiruse. Keywords: artificial nutrition, enteral nutrition, parenteral nutrition, critically ill patients, clinical nutrition,nutritional therapy. Patients who are seriously ill, especially those in a coma, suffering from stroke, trauma, or chronic diseases, naturally lose their ability to eat. Artificial feeding methods are used to provide such patients with nutrition. This article provides detailed information about the types ofartificial feeding, their benefits and risks. According to the recommended norm for a healthy person, the amount of animal protein is 100-200 g, vegetable protein 40g, animal fats 85-90g, vegetable oils10-15 g, carbohydrates 400-500 g and glucose and sucrose in the form of disaccharides 50-100 g, and water 1700- 2000 g. The ratio of proteins, fats, carbohydrates and various other substances in the patient’s diet is changed depending onthetype ofdisease. For example: in diabetes mellitus, carbohydrates are reduced in the composition of food for onenight. In addition to medical personnel, kitchen staff also participate in the preparation of patients’ meals in medical institutions. The doctor prescribes a specific diet based on the patient’s illness. The ward nurse draws up a food order. The dietician, based on the number of patients and the type of diet, monitors the patients’ meals and is responsible for their quality andtype. Depending onthe patient’s condition, there are 3 types of feeding: active, slowand artificial. Artificial nutrition is a combination of methods of providing the human body with necessary substances in a situation where independent nutrition is impossible. The main tasks of nutrition are both to maintain the body’s water balance and to satisfy its energy and plastic needs. Principles of artificial nutrition: periodicity; deadlines; compliance with the patient's condition. Indications for artificial nutrition: unconsciousness; facial injuries; metabolic disorders; postoperative periods; sepsis; diseases of the digestive system; some psychiatric diseases; anorexia; somediseases and human condition. Artificial nutrition isdivided into two main types: 98,7:ROTCAFTCAPMI.SECNEICS LACIDEM,5202, yraurbeF,5emuloV gro.srehsilbupcimedaca.www 1.Enteral nutrition Enteral nutrition is a method of administering special nutrients through the gastrointestinal tract. This method isusually carried out inthe following ways: Through anasogastric tube-food isfed through the noseintothe stomach orintestines. Through a gastrostomy - feeding is carried out using a tube inserted through the abdominal wall intothestomach. Through ajejunostomy -a tubeisinserted directly into thesmall intestine. Advantages: •Preserves thefunction ofthegastrointestinal tract. •Fewercomplications. •Closertonatural nutrition. Disadvantages: •In somepatients, theintestines may not function normally. •Can cause discomfort when feeding with a tube. 2.Parenteral nutrition Parenteral nutrition is a method in which nutrients are administered directly to the body through avein. Thismethod is carried out as follows: •Through acentral vein (totalparenteral nutrition -TPN) •Through aperipheral vein (partial parenteral nutrition- PPN) Advantages: •Suitablefor patients who cannot digest food. •Provides rapid andeffective absorption of nutrients. Disadvantages: •High risk ofinfection. •Expensivemethod. 98,7:ROTCAFTCAPMI.SECNEICS LACIDEM,5202, yraurbeF,5emuloV gro.srehsilbupcimedaca.www •Pressureonblood vessels and problems may occur. Artificial nutrition plays an important rolein therecovery process after serious illnesses. Propernutritional therapy: •Improves thegeneral condition of thepatient. •Strengthens theimmunesystem. •Prevents ulcers and pressure sores. •Protects muscles from weakening. Somecomplications may occur withartificial nutrition: •Enteral nutrition -diarrhea, constipation, vomiting, aspiration pneumonia. •​ ​ Parenteral nutrition- sepsis,hyperglycemia, electrolyte imbalance. Prevention measures are as follows: •Compliance with hygiene rules. •Adjustingnutrients according to thepatient’s needs. •Regularmedical examination and monitoring. •Artificial nutrition istheintroduction ofnutrients into thebodythrough a gastrictube •(feeding tube), gastrostomy (surgical opening), enema, intravenously orintramuscularly. Necessary materials: 1.sterilethinrubber probe 2.Vaselineor glycerin 3.funnel orsyringe 4. liquid food (sweets, eggs, boiled soup, mineral water, milk, etc.) in a volume of 600-800 ml. 5.Water(30-50 ml)and a tubefor drinking 6.Stethoscope, adhesive plaster, safety clamp, syringe witha stopperfor theprob