ISSN 2643-6892 (Online) | Iris journal of nursing & care | The ISSN Portal

ISSN 2643-6892 (Online) | Iris journal of nursing & care | The ISSN Portal: ISSN 2643-6892 (Online) | Iris journal of nursing & care

Record 2641-192X | The ISSN Portal

Record 2641-192X | The ISSN Portal

Record 2687-8410 | The ISSN Portal

Record 2687-8410 | The ISSN Portal

Record 2643-6884 | The ISSN Portal

Record 2643-6884 | The ISSN Portal

Record 2644-2957 | The ISSN Portal

Record 2644-2957 | The ISSN Portal

Record 2644-2981 | The ISSN Portal

Record 2644-2981 | The ISSN Portal

Beetroot Based ORS for Treatment of Cholera

Global Journal of Nutrition & Food Science

Cholera, caused by the bacteria Vibrio cholerae, can be lifethreatening but it is easily prevented and treated. It is caused by eating food or drinking water contaminated with Vibrio cholerae.V. cholerae was first isolated by Italian anatomist Filippo Pacini in 1854. Later Robert Koch publicized the knowledge of cholera. The bacterium’s natural habitat is brackish or saltwater, and globally, cholera cases have increased steadily since 2005.

Vaccination and good hygiene are mainstay of cholera prevention. Treatment of cholera consist of oral or intravenous solutions to replace lost fluids. Antibiotics are not part of emergency treatment for mild cases; however, they can reduce the duration of diarrhea by half and also reduce the excretion of the bacteria, thus helping to prevent the spread of the disease.

Oral Rehydration Salts (ORS) consists of a balanced glucoseelectrolyte mixture recommended and distributed by UNICEF and WHO as treatment of clinical dehydration throughout the world. ORS is a method of fluid replacement which involves drinking water with modest amounts of sugar and salts, specifically sodium and potassium.

Food-based oral rehydration solution shown to be better than glucose-ORS as treatment of diarrhoea in children in rural Bangladesh. Here we are suggesting beetroot-based ORS as cholera treatment. Beetroot is of exceptional nutritional value. It is varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens). The greens of beetroot, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of fiber, and folic acid, manganese and potassium. The greens should not be overlooked. The beetroot is eaten boiled, roasted, or raw.

Raw beetroot is 89% water, 11% carbohydrates, 3% protein, and less than 2% fat. In every 200-gram amount providing 86 calories, raw beetroot is a rich source of folate and a moderate source of manganese, with other nutrients having insignificant content. Beetroot based ORS can be prepared by cooking it with added salt combined with ORS.

For More Open Access Journals in Iris Publishers Please click on:

https://irispublishers.com/

For More Articles in Global Journal of Nutrition & Food Science

https://irispublishers.com/gjnfs/