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is a disease caused by a family of viruses that are transmitted by mosquitoes. is a flu-like illness spread by the bite of an infected mosquito.It is a severe, often fatal.
How is Dengue fever transmitted? Dengue viruses are transmitted to humans (host) through the bites of the female striped Aedes aegypti mosquito (vector). This variety of mosquito breeds easily during the rainy seasons but can flourish in peridomestic fresh water, e.g. water that is stored in plastic bags, cans, flowerpots and old tires. The dengue virus is transmitted to its host during probing and blood feeding. The mosquito may carry the virus from one host to another host and the mosquito is most active in the early morning and later afternoon. A mosquito bite can cause the disease. Incubation period occurs when the viruses has been transmitted to the human host. The period ranges from 3 to 15 days (usually lasting for 5-8 days) before the characteristics of dengue appear. During incubation time, the dengue viruses multiply.
Nausea Vomiting Rash Children get non-typical symptoms Fever Weakness Prostration Pain behind the eyes Severe muscle pain Slowed heart rate Enlarge lymph nodes Maculopapular rash
Complications:
Fatigue Tiredness Dengue hemorrhagic fever a severe, often fatal, complication of dengue fever. This can cause several serious complications: o Bleeding o Shock o Thrombocytopenia o Haematuria o Hepatocellular jaundice o Neutropenia o Splenomegaly o Haemoptysis o Very low blood pressure o Death
High fever - up to 105 degrees Fahrenheit Severe headache Retro-orbital pain - pain behind the eye Severe joint pains Muscle pains Muscle aches Swollen lymph nodes General weakness
Diet Tips:
When you suffer from dengue you must keep a diet. It is recommended to eat:
Sample Menu:
Appetizer: 1 bowl of Crabby soup Protein Dish: 1 bowl of Chicken Arozcaldo Vegetable Dish: Boiled Mixed Veggies Broccoli Cauliflower Carrots
Nutritive value The crab showed higher protein content (78.50%) when compared to the mussel (63.75%) and the oyster (40.14%). As to wet weight basis, the lipid contents were quite low ranging from 0.25 to 1.19%. Carbohydrate content ranged from 2.26 % (crab) to 4.60% (mussel). These shellfishes represent a good source of minerals satisfying from 7.6 to 100% the highest requirements suggested by The Food and Nutrition Board, Institute of Medicine (2002). Foods to avoid: Foods with oil, spices and salt.
Prepared by Group 2 in Diet Therapy: Joy Vee Pillagara Pauleen Anika Sotero Gladys Tumaneng Athena Gamoso