TUBERCULOSIS AND ITS PREVENTION

1. By
Kusuma Neela Bolla
Dept. Applied Nutrition

2. Introduction:
 Tuberculosis is caused by
Mycobacterium tuberculosis.
 It is an air borne disease and is spread through
droplet nuclei.
 It mostly effects the lungs.

3. Mycobacterium
tuberculosis
•Aerobic
•Non-motile
•Gram positive
bacillus

4. History:
Tubercular
decay has
been found
in the
spines
of Egyptian
mummies.

5. Dr. Robert
Koch
discovered
the
tuberculosis
bacillus

6. Staining:
 High lipid and mycolic acid content makes staining
difficult.
 Special staining techniques:
Acid fast staining
Auramine-Rodamine staining
Fluorescent microscopy

7. Stained bacilli:

8. Culturing:
Lowenstein-
Jensen
culture
medium

10. Symptoms
•Chest pain
•Coughing blood
•Chills
•Appetite loss
•Weight loss

11. CAUSES

12. Risk factors for TB
 HIV infection
 Low socioeconomic
status
 Alcoholism
 Homelessness
 Diseases that weaken the
immune system
 Migration from a country
with a high number of cases
 Crowded living conditions

13. Screening:
 Tuberculin test or Mantoux test.
It produces false negative tests.
 Interferon-γ release assays.
 Chest Photofluorography.
The latter two techniques are expensive but results are
more reliable.

14. Drug resistant Tb:
 Multi drug resistant Tb and Extensively drug resistant
Tb are major health issues.
 These have resistance to the primary line of drugs
given to the patient
 This has made the cure of Tb difficult.

15. Treatment:
 Antibiotics like isoniazid and rifampicin are
commonly used.
 DOTS

16. Role of Diet:
 Malnutrition aggravates the severity of infection
 Chemotherapy effects nutritional status
 Balanced diet is required to build immunity and to
fight against the disease.
 Should increase intake of nutrients like proteins,
minerals and vitamins.
 Along with drugs Balanced diet is required to fight the
disease.

17. Dietary management:
 An all-fruit diet for three days. Take three meals a day
of fresh juicy fruits at five-hourly intervals.
 A fruit and milk diet for further 10 days, adding a cup
of milk to each fruit meal.
 After this a balanced vegetarian diet should be given
 PRINCIPLE OF THE DIET is HIGH
CARBOHYDRATE, HIGH PROTEIN, LOW FAT, HIGH
CALCIUM which is non-oily and non-spicy.
 AVOID Tea, coffee, sugar, white flour and products
made from them, refined foods, fried foods, flesh
foods, alcohol and smoking.

19. Dietary recommendations:
Dietary Fat
 Eat less than ten percent of calories from saturated fats
and less than 300 mg/day of cholesterol, and eat as few
trans-fats (hydrogenated fat) as possible.
 Maintain total intake of fats/oils at between 20-35
percent of calories, with most fat coming from
polyunsaturated and monounsaturated fat, such as
oily fish, nuts, and vegetable oils.
 Regarding meat, poultry, dry beans, and milk or milk
products, choose lean, low-fat, or fat-free options.

20. Carbohydrates:
 Eat fibre-rich fruits, vegetables, and whole grains as
often as possible.
 Consume foods and drinks with little added sugars or
caloric sweeteners.
Protein:
 Eat lean meats and poultry.
 Eat a variety of protein rich foods, with more fish,
beans, peas, nuts and seeds.
 Bake, broil, or grill food.

21. Vitamins:
 Vitamin A, C, D should be
consumed more.
Minerals:
Calcium:
 It is required for calcification of lesions.
Iron:
 Deficiency leads to anemia which aggravates the
condition.

22. Sodium and Potassium:
 Eat less than 2,300 mg (approximately 1 teaspoon of
salt) of sodium per day.
 Choose low-sodium foods, and do not add salt when
cooking. Also, eat potassium-rich foods, such as fruits
and vegetables.

23. Prevention of Tuberculosis:
 BCG vaccine is major part of Tb control programme.
 Its efficacy is only 80%
 RNTCP- Revised National Tb Control Programme
 Recombinant tuberculosis vaccine is under trials

24. Prevention is better than cure

25. ThankYou
One and All