Assessment of dietary management of patients with Cirrhosis liver
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

Research Paper | Nutrition Science | Sudan | Volume 2 Issue 6, June 2013

Assessment of dietary management of patients with Cirrhosis liver

Dr. Shadia Mohamed Idris, Ebtesam AL Ali

It is very important to maintain proper nutrition and appropriate to the case of cirrhosis of the liver. The objective of this study was designed to assess the dietary intake liver cirrhosis patient and highlighting the dietary. Management during the one set of disease. Design this research study the assessment of dietary management of liver disease among patient in Hail to make dietary management practice more applicable of grate use for all family member of the liver disease patient. 28 Questionnaire was set to collect information from patients with liver disease / 2013. Patient with liver Cirrhosis are interview to collect information about the dietary intake. It was found that the majority of the respondents in these study their age between (21-40y) ]. 64 % most were Male 86 % with education up to (Academic), 46 % were smoker, 61 % with economic status [Medium 2000 - less than 5000], and 50 % were employed, 54 % were Married. Conclusion The cases of this disease, showed poor eating habits, lack of interest in the nutritional side and dependence on junk food, and lack of exercise activities which may affecting the level of treatment on the nutritional side

Keywords: Liver Cirrhosis, Nutritional management, Sudan

Edition: Volume 2 Issue 6, June 2013

Pages: 47 - 53

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How to Cite this Article?

Dr. Shadia Mohamed Idris, Ebtesam AL Ali, "Assessment of dietary management of patients with Cirrhosis liver ", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=IJSRON20131084, Volume 2 Issue 6, June 2013, 47 - 53

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