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Received by Michelle ID No.APJTB-2014-0601 Pages: Received on Revised on 2014-11-16 Nutritional management in ebola haemorrhagic fever 埃博拉出血热中的营养管理 Abstract Ebola haemorrhagic fever is a viral infection causing a major health problem worldwide. In this short article, the authors briefly review and discuss on the nutritional management (energy, protein, fat and micronutrient) in management of ebola infection. Key words: Ebola, nutrition, management. Introduction Ebola haemorrhagic fever is a viral infection causing a major health problem worldwide. The rate of survival after infection is quite a few. Therefore, the body's immune system has been infected that can potentially help prevent or reduce the likelihood of death from viral infections such it does. Nutrition in general in the country, the spread of the virus. Often as a country that had experienced problems with food security exists when announced as the controlling infection is found that access to food, it is more difficult than ever. Therefore, the problems associated with malnutrition and malnutrition cause is found. macronutrients and micronutrients In such conditions affecting the immune system, the body works rub down. So do take care of the nutrition is something that should not be ignored in patients with AIDS. Including the risk of infection and exposure to the immune system to complete. Send an effect on mortality rate in patients with malnutrition problems associated with (1) the health care that should be taken into consideration. Energy In patients with chronic illnesses should Protein energy malnutrition has increased power by the increase in the group of proteins. This is usually determined protein 1.2 g / kg of Ideal body weight (2), which determines the source of meat-based proteins. Therefore, in patients infected should have access to care and provide adequate protein and meat. When the protein is sufficient, then the source of food in a group of carbohydrate and fat is later. In catering to patients with hemorrhagic should take into account the texture of the food must be no texture is hard to come too, some on creating food texture, hardness may result in irritation to the gastrointestinal risk. bleeding, and should avoid foods that are spicy intensity. Or drinks that are red or black. Due to the monitoring bleeding in the gastrointestinal tract and urinary difficulties (3) In the case of inadequate nutrition may consider water exposure or parenteral nutrition, such as Dextrose, NaCl to prevent malnutrition and. and energy (4) Carbohydrate Carbohydrate is the major energy source derived from CHO diet should be approximately 5560% of the energy your body needs per day. And requires care and concern about the Glycemic Index in patients who want to boost immunity. In the group receiving high Glycemic index food source for a long time may cause the immune system is not working well. It is reported to have diets high glycemic index and high fiber low as desserts and sweets will result in stimulating the inflammatory process resulting in immune function, lower body (5), but the group began. the dysphagia with additions of the liquid crystal with high energy or get nectar sip is always a lack of energy to the body. Therefore, regardless of the type of food. physiological status of the patient as it is. Protein Protein is what needs to be given first priority in the food to patients. Patients should be given adequate protein by protein 1-1.2 g / kg of Ideal body weight by taking a high biological value protein sources such as meat, mainly in the case of patients who do not have access to food in the area with chronic food insecurity may be considered a source of protein, the simplest is the egg. As a minimum, patients have access to food protein by protein in eggs, 100 grams of protein should be about 13-14 grams (6), and the protein was still found some reports of amino acid that results. good for the immune system, such as glutamine glutamine, glutamate, and arginine, and perhaps methionine, cysteine and threonine can affect the body's immune system as well. So consider such proteins in patients with (7) In addition, the Branch chain amino acid amino acid also enhances the immune system via the mTOR pathway as well. Fat And fatty acid composition of dietary fat is associated with inflammation and immune fat trans fatty acid yielded the body immunity. The cells were then no macrophage function, and inflammation occurs. As reported to the Olive oil Sunflower oil in rats with induced infections Listerian monocytogenes. In mice that received two oil types, the rate of sterility than mice that received oil from other sources (8), so to get the ratio omega 3 that has not been saturated fatty acid, too, and avoid trans. fatty acid is another option to maintain a healthy body immunity. Micronutrients Has published articles in the magazine are unpublishing data about the beliefs of ascorbic acid. Infected with ebola, which is said to intravenous vitamin C or high dose vitamin C in patients with ebola the oral form, which lacks scientific evidence sufficient support. However, there are reports of vitamin C strengthens the immune system and reduce inflammation (9) is a research report, a case report mentioned vitamin C, calcium intravenous plus blood transfusion in patients ebola (10) are also available. mentioned vitamin A to reduce the chance of infection as well. But there were no reports of beneficial nutrients ebola and should be considered a group of micronutrients as the other end (11). References 1. Rytter MJ, Kolte L, Briend A, Friis H, Christensen VB. The immune system in children with malnutrition-a systemic review. PLoS One. 2014 ;9(8):e105017. 2. Bourdel-Marchasson I, Blanc-Bisson C, Doussau A, Germain C, Blanc JF, Dauba J, Lahmar C, Terrebonne E, Lecaille C, Ceccaldi J, Cany L, Lavau-Denes S, Houede N, Chomy F, Durrieu J, Soubeyran P, Senesse P, Chene G, Fonck M. Nutritional Advice in Older Patients at Risk of Malnutrition during Treatment for Chemotherapy: A TwoYear Randomized Controlled Trial. PLoS One. 2014;9(9):e108687. 3. Singhi S, Kissoon N, Bansal A. Dengue and dengue hemorrhagic fever: management issues in an intensive care unit. J Pediatr (Rio J). 2007;83(2 Suppl):S22-35. 4. Tumwine J. Ebola and other issues in the health sector in Africa. Afr Health Sci. 2014 Sep;14(3):i-iii 5. Geraldo JM, Alfenas Rde C. Role of diet on chronic inflammation prevention and control - current evidences. Arq Bras Endocrinol Metabol. 2008 ;52(6):951-67. 6. Department of Health. Nutrient analysis of eggs-summary report. Published in DH website www.dh.gov.uk/publications [available in November 2014] 7. Ruth MR, Field CJ. The immune modifying effects of amino acids on gut-associated lymphoid tissue.J Anim Sci Biotechnol. 2013 ;4(1):27. 8. Cerón Rodríguez JM, Puertollano Vacas MÁ, Puertollano Vacas ME, Alvarez de Cienfuegos López G. Immunomodulatory role of dietary lipids in an immunosuppressed mouse model and infected with listeria monocytogenes. Nutr Hosp. 2014 Oct 1;30(4):837-44. 9. Chambial S, Dwivedi S, Shukla KK, John PJ, Sharma P. Vitamin C in disease prevention and cure: an overview. Indian J Clin Biochem. 2013 Oct;28(4):314-28. 10. Mupapa K, Massamba M, Kibadi K, Kuvula K, Bwaka A, Kipasa M, Colebunders R, Muyembe-Tamfum JJ. Treatment of Ebola Hemorrhagic Fever with Blood Transfusions from Convalescent Patients. J Infect Dis. (1999) 179 (Supplement 1): S18-S23. 11. Christopher E, Taylor SH, Elizabeth SH. Micronutrients and Infectious Diseases: Thoughts on Integration of Mechanistic Approaches into Micronutrient Research. J Infect Dis. (2000) 182 (Supplement 1): S1-S4.