3. INTRODUCTION:
In, this module we are about to learn glomerulonephritis
and their causes in humans.
And also we are yet to learn about their dietary
management in this session.
4. Whatisglomerulonephritis?
It is an inflammation of the glomeruli, which are small
structures in our kidneys that are made up of tiny blood
vessels.
These knots of blood vessels helps to filter our blood and
remove the excess fluids.
Suppose our glomeruli got damaged, then our kidney stop
working properly, ultimately this leads to a kidney failure.
5. It is most common in its acute form in children 3 to 10 years of age
although it can also occur in adults past age 50.
The onset is sudden and lasts a short time and proceed to either
complete recovery or development of chronic nephrotic
syndrome.
Renal infarction, acute pyelonephritis and metallic poisoning also
causes this diseases.
Others causes include primary kidney diseases such as IgA
nephropathy and hereditary nephritis
Mothers who are undernourished during pregnancy could have
premature (or) low birth weight babies.
6. Causesofglomerulonephritis.
Genetics, meaning it runs in the family (this is rare).
Anti-GBM disease (formerly Goodpasture
syndrome), a group
of diseases affecting the lungs and kidneys.
Secondary to endocarditis, an infection in the heart
valves.
Secondary to other viral infections, such as strep
throat, HIV or hepatitis C.
Problems with the immune system attacking
healthy parts of the body, such as with lupus.
7. Clinicalsymptoms:
People with glomerulonephritis often don’t experience signs
of the condition. But symptoms can include:
• Blood in the urine, which may make the pee look brown, pink or red.
• Fatigue, nausea or a rash.
• Hypertension (high blood pressure) or shortness of breath.
• Pain in the joints or abdomen (belly area).
• Peeing less often or more often than normal.
• Swelling in the legs or face.
• Urine that’s foamy.
8. PRINCIPLESOF
DIETARY
MANAGEMENT.
FLUIDS:
• During the first stage of
treatment the fluid should
be decreased to allow for
dispersal of oedema fluid.
• The fluid is calculated
taking into account the
water consumed with
drugs, water present in
milk, curds, butter milk, tea,
coffee, fruit juice and water
used in sambar' rasam and
curries.
• Small cups can be used for
beverages.
• Daily fluid replacement
should be 500 ml plus daily
amount excreted in urine.
ENERGY:
calories is given without
increasing the protein intake
by means of sugar, honey,
sago, fats and oil and starchy
foods.
By giving carbohydrates
liberally, protein catabolism
and starvation ketosis are
reduced.
Above mentioned foods are
not only rich in calories but
also poor in sodium and
potassium.
Requirements are calculated
based on age and Right and
additional allowance of 10
per cent is given for
infections.
Cereals in all forms and sago
are allowed.
9. CALCIUM:
The intake should be roughly
I g/day.
When kidney function is
impaired the body is able to
use calcium efficiently.
When there is too little
calcium and too much
phosphorous in the blood,
the body tries to correct this
by taking calcium from
bones.
Then bones become weak.
Sodium:
• The restriction of sodium
varies with the degree of
oliguria and hypertension.
• If renal section is impaired,
the sodium will be
restricted to 500 to 1000
mg/day.
• As recovery occurs, Odium
can be increased.
• If oedema is present,
sodium is restricted
• . In sodium restricted diets,
the following foods are
avoided.
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