DIETARY MANAGEMENT OF 30% TBSA FLAME BURN PATIENT WITH FACIAL BURN WITH T2DM WITH HTN IN A TERTIARY CARE HOSPITAL

Abstract

In developing countries like India, burn injury is as yet a significant and regular reason for mortality and morbidity. Nutrition therapy aims to provide satisfactory and early nourishment to patients experiencing burn injuries. Metabolic help during increased inflammatory state is essential to make sure adequate treatment of burn patients. Nutritional sustain is a fundamental and indispensable part of consume care that requires an aggressive multifaceted approach. Impeded injury, dysfunction of multiple organs, increased chances of infection, and death are largely prevented by an adequate nutrition care along with proper wound management. In this study we detailed a patient having 30% TBSA flame burn with facial burn with T2DM & HTN and observed all require parameter in dietary management. The patient was suggested with high protein, moderate calorie, and moderate fat diet. As the sugar level of the patient was high i.e. ranges between 250-350 mg/dl, 5 ml Insulin was given to him at 3hr interval. With time, along with regular therapeutic diet the patient was took curd, paneer, chena etc. Albumin, globulin, total protein level of the patient was decreased so he also took coconut water, fruit juices (sugar free), milk, vegetable soups etc. As the sugar level of the patient was high i.e. ranges between 150-250 mg/dl, 3ml Insulin was given to him at 6hr interval. The wounds of the patient were started healing and he was active & fresh. The patient undertook a dietary counseling for 17 days and dietary modification was done according to the patient condition.