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The period of illness increases the body’s need for calories, proteins and other essential nutrients.
These are essential to promote recovery, and also to meet the heavy nutritional demands that diseases have on the body.
A diet planned during illness is not only modified for the nutrients it contains but also takes into account the texture of the food.
Liquids are used initially till tolerance to food improves. Normal solid food is introduced eventually.
Good nutrition at the time of illness increases immunity and prevents the occurrence of common infections.