Tuberculosis is a chronic infectious disease and is one of the major cause of illness and death in the underdeveloped countries, as well as the deprived sections of developed countries. Malnutrition resulting from poverty and ignorance combined with unhygienic living conditions and poor sanitation makes an individual susceptible to the infection. 
  Tuberculosis is caused by a bacteria mycobacterium tuberculosis. The bacteria most often affects the lungs leading to pulmonary tuberculosis. The infection may be localized in other organs like lymph nodes or kidneys or may be generalize
  During the acute stage of illness when fever is high, high protein, high energy, full fluid diet is given. As improvement occurs, this diet is progressed to a soft and then a regular diet.
  Most patients have a poor appetite. Meals should be made simple, easily digestible, well prepared and tempting to encourage the patient to eat. 
  f the patient has a poor appetite, he should be administered a 6 meal pattern.
  Diet for a tuberculosis patient is essentially a normal diet with emphasis on proper selection of food.
  All meals should have cereal - pulse combination with some amount of animal protein. Example 
  • Khichri with curd 

  • Sweet dalia with milk

  • Paushtic chapattis with curd

  Cheap sources of vitamin C, such as guava, amla, sprouted pulses must be given. Seasonal vegetables must be amply provided. 
Early stage symptoms
  • Marked rise in body temperature 

  • Flushed face

  • Increase circulation and respiration

  • Constant fatigue

  • Loss of weight

  • Cough

  • General rundown condition
  • In tuberculosis, there is a considerable wasting of body tissues. Therefore, it is essential to increase protein intake in the form of cereal and pulse combination.

  • Include a liberal amount of calcium in your diet to promote healing of tuberculin lesions. 

  • If a patient suffers from hemorrhages, high iron supplementation is necessary.

  • The diet should provide as much retinol as possible (as conversion of beta-carotene to retinol in the intestinal mucosa is adversely affected) by giving milk, milk products, eggs and meat.

  • Tuberculosis being an infectious disease results in increased urinary loss of ascorbic acid. As ascorbic acid helps in healing, additional amounts of ascorbic acid is therefore recommended in the diet in the form of guava, amla, orange, lemon and sprouted pulses.
Do You Know?
Tuberculosis leads to
  • Wasting of tissues

  • Exhaustion

  • Cough

  • Expectoration

  • Fever
  Mr. Mohan Singh is 35 years old and is working as a lower division clerk in an office. He is on medical treatment for pulmonary tuberculosis for the last 6 months. He is still 15 % underweight and has been prescribed a high protein and high energy diet.
Personal Data
Age 35 years
Sex  Male
Weight  15% underweight
Physical activity Sedentary
Socio-economic status Low Middle Income Group
Food habits Non-vegetarian
Pathological condition Recovering from tuberculosis

Recommended Dietary Allowances
Energy 2785 kcal
Protein 75 grams to 90 grams
Vitamin A  600 µg retinal
Calcium 400 mg

Food Plan
Meal Menu Amount
Early morning Tea 1 cup
Breakfast Paushtic chapattis (Besan, spinach, cabbage, onion, wheat flour and oil) 2
  Curd 95 grams
  Tea 1 cup
Mid morning Sprouted mung chat 1 bowl
  Tea 1 cup
Lunch Scrambled Egg  1
  Spinach and potato vegetable 1 bowl
  Chapattis 2 to 3
  Peanut chikki  
  Amla 1
Evening Tea Tea 1 cup
  Upma (with vegetable) 1 bowl
Dinner Sambhar (with brinjal and bottle gourd) 1 bowl
  Carrot raita  
  Rice / chapattis 1.5 bowl cooked / 2 to 3
  Guava 1

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