If dehydration (fluid deficiency) is based on a disease, its therapy is the primary concern (causal therapy).
General measures
- In case of inpatient stay:
- Balancing fluid intake and output – daily water turnover is recorded.
- Fluid intake is composed of:
- Fluid output is composed of:
- Daily urine production
- Secretion from tubes, drains, fistulas.
- Water loss through the stool
- Evaporation of water from the body (perspiratio insensibilis – imperceptible loss of body water via skin (evaporation), mucous membranes, and respiration (moisture content of exhaled air)) – 300-1,000 ml per day (data on the extent of perspiratio insensibilis vary widely in the literature)
- Monitoring electrolyte balance (salt balance).
- Weighing – young healthy study participants lose a median of 0.8 kg in weight due to overnight fasting
- Balancing fluid intake and output – daily water turnover is recorded.
- On the occurrence of fever:
- Bed rest and physical rest (even if fever is only mild; if limb pain and lassitude occur without fever, bed rest and physical rest is also required, because myocarditis/heart muscle inflammation could occur as a result of infection).
- Fever below 38.5 °C does not necessarily need to be treated! (Exceptions: Children prone to febrile convulsions; elderly, debilitated people; patients with a weakened immune system).
- In case of fever from 39 ° C calf compresses can help to reduce the temperature, which often leads to an improvement in the condition.
- After the fever still a fever-free day of rest, if necessary longer (mainly bed rest and stay indoors).
- Alcohol restriction (abstaining from alcohol consumption).
- Limited caffeine consumption (max 240 mg of caffeine per day; equivalent to 2 to 3 cups of coffee or 4 to 6 cups of green/black tea).
- Review of permanent medication due topossible effect on the existing disease.
Regular check-ups
- Regular medical checkups
Nutritional medicine
- Nutritional counseling based on nutritional analysis
- Nutritional recommendations according to a mixed diet taking into account the disease at hand. This means, among other things:
- Daily total of 5 servings of fresh vegetables and fruits (≥ 400 g; 3 servings of vegetables and 2 servings of fruits).
- Once or twice a week fresh sea fish, i.e. fatty marine fish (omega-3 fatty acids) such as salmon, herring, mackerel.
- High-fiber diet (whole grains, vegetables).
- Observance of the following special dietary recommendations:
- To prevent dehydration, drink enough and evenly throughout the day: Daily drinking amount of about 1.5-2 liters / day or 35 ml of water intake through drinks (= drinking amount) and solid food/kg KG / day; mineral water, fruit and herbal teas, juice spritzers or broths are suitable.
- Rehydration (fluid balance):
- In the case of mild isotonic dehydration (eg, due to vomiting, diarrhea (diarrhea)), the consumption of broth is suitable.
- For mild hypotonic dehydration, mineral water or isotonic drinks are sufficient.
- In more severe forms of dehydration, water substitution via infusions (see “Drug therapy“).
- During a febrile illness, severe fluid loss may occur. Fluid intake should be in kidney and heart healthy adults according to the following rule of thumb: for each degree of body temperature above 37 ° C, an additional 0.5-1 liters per °C. Teas are most suitable. In addition, a light whole food diet is recommended. As part of this diet, the following foods and preparation methods should be avoided, as experience has shown that they often cause discomfort:
- Voluminous and fatty meals
- Legumes and vegetables such as white cabbage, kale, peppers, sauerkraut, leeks, onions, savoy cabbage, mushrooms.
- Raw stone and pome fruit
- Fresh bread, wholemeal bread
- hard boiled eggs
- Carbonated drinks
- Fried, breaded, smoked, very spicy or very sweet foods.
- Too cold or too hot food
- Diet rich in:
- Vitamin C – Due to the fever may be deficient in vitamin C. In addition, vitamin C is important for the immune system. Foods rich in vitamin C are vegetables such as spinach and fruits (oranges, strawberries, kiwis, currants), which are also well tolerated during an infection.
- Selection of appropriate food based on the nutritional analysis
- See also under “Therapy with micronutrients (vital substances)” – if necessary, taking a suitable dietary supplement.
- Detailed information on nutritional medicine you will receive from us.
