Nutrition Support For Burn Injury

10/10
Diet and Menu Planning

Group Members and ID’s:
• Mohamed Fares Bahi U20100966
• Bader Al Tuwaim U20100037
• Turki Alomar U19104929
Nutrition Support for Burn
Injury
2,700 kcal diet
What are Burn Injuries?
Burns are injuries to the skin and other tissues caused by heat,
chemicals, electricity, or radiation. They can vary in severity, classified
into different categories based on the extent and depth of tissue
damage.
Types of Burn Injuries
First-Degree Burns Second-Degree Burns
• Superficial burns that affect only • Affect both the outer layer (epidermis)
the outer layer of the skin and part of the underlying layer
(epidermis) (dermis) of the skin
• Symptoms include redness, mild • Symptoms include redness, swelling,
swelling, and pain pain, and blistering
• Example: Sunburn • There are two types:
Superficial partial-thickness: Involves the
top portion of the dermis
Deep partial-thickness: Extends deeper
into the dermis
Types of Burn Injuries
Third Degree Burns Fourth Degree Burns

• Also known as full-thickness burns • Extend beyond the skin into deeper
• Extend through all layers of the skin tissues, such as muscles, tendons, or
(epidermis, dermis, and into bones
subcutaneous tissue) • These burns are very severe and
• Often result in a white or charred require immediate medical attention
appearance
• Distribute the calories over the three energy-yielding nutrients
(Carbohydrates, Proteins, and Fats)
• Carbohydrates: (45-65%) 50/100*2700=1350/4kcal/g=338 grams of CHO

• Proteins: (10-35%) 20/100*2700=540/4kcal/g=135 grams of protein
• Fats: (20-35%) 30/100*2700=810/9kcal/g=90 grams of fat
• =====
• Calculations related to the number of exchanges
• Carbohydrates: 338-109=229/15g/exc=15 starch exchanges
• Proteins: 135-71=64/7g/exc= 9 protein exchanges
• Fats: 90-61=29/5g/exc= 5.8== 6 fat exchanges
Exchange list No. exchanges CHO Protein (g) Fats (g) Energy
(g) (Calories )
Carbohydrates
Milk (Full-fat) (2-3) 2 2*12=24 2*8=16 2*8=16 2*160=320
Fruits (2-4) 4 4*15=60 - - 4*60=240
Vegetables(3-5) 5 5*5=25 5*2=10 - 5*25=125
Sum. (1) 109 26 16 685
Starches 15 15*15=225 15*3=45 15*1=15 15*80=1200
Sum (2) 334/338 71 31 1885
Protein
Meats and 9 (5 lean, 4 - 5*7=35 5*2=10 5*45=225
substitutes med) - 4*7=28 4*5=20 4*75=300
Sum (3) 134/135 61 2410
Fats
Fats and oils 6 (3 MUFA, 3 - - 6*5=30 6*45=270
PUFA) - -
Total 91/90 2680/2700
Difference % 4/338=0.01*100=1 1/135=0.007*100=0. 1/90=0.01*100= 20/2700=0.0
Distribute exchanges into real meals
Exchange Breakfast Snack Lunch Snack Dinner Snack
Starches 15 4 2 4 1 4
Milk (Full- 1 1
fat) 2
Fruits 4 1 1 2
Vegetables 5 2 3
Meat 9 (5 3 3 3
lean, 4 med)
Fats and Oils 2 2 2

6 (3 MUFA,
3 PUFA)
Healthy Eating After Burn Injury
Burn injury dramatically increases the nutritional needs of the patient.
The larger the burn size, the more nutrients is needed to heal. A diet
high in calories and protein:
Supports the immune system to decrease risk of infection
Help wounds heal faster
Maintains muscle mass
Minimizes weight loss to support rehabilitation
Menu Planning Using Choose Your Foods
Breakfast
2 cups of oatmeal (4 starch exchanges)
1 cup of full-fat plain yogurt
1 cup of blackberries
4 egg whites (2 lean exchanges) + ¼ cup of regular ricotta cheese (1 medium exchange)
1 tsp olive oil (1 MUFA exchange) + 4 halves of walnuts (1 PUFA exchange)
Snack 1
4 rice cakes (2 starch exchanges)
1 extra small-banana
Lunch
1 1/3 cup of cooked brown rice (4 starch exchanges)
1 cup of full-fat Laban
½ cup of cooked spinach + 1 cup of fresh cucumbers = 2 vegetable exchanges
3 oz (90g) of fresh salmon (cooking method=Grilled) (3 lean exchanges)
1 tsp olive oil (1 MUFA exchange) + 1 tbsp sesame seeds (1 PUFA exchange)
Snack 2
1 piece of granola bar
1 cup of orange juice (2 fruit exchanges)
Dinner
1 1/3 cup of cooked quinoa (4 starch exchanges)
½ cup of cooked onions + ½ cup of cooked mushrooms + ½ cup of cooked carrots = 3 vegetable
exchanges
3 oz (90g) of chicken breast with skin (cooking method=Grilled) (3 medium exchanges)
8 black olives (ripe) (1 MUFA exchange) + 2 tbsp of reduced-fat salad dressing (1 PUFA exchange)
Importance of Vitamins and Minerals for
patients with Major Burns
Vitamins and minerals play a crucial role in the recovery and healing
process for patients with major burns. The body's nutritional needs
increase significantly following a severe burn injury, as the healing
process places additional demands on various nutrients.
Vitamin C Collagen synthesis which is crucial for
wound healing and tissue repair
Copper Collagen formation and has antioxidant
properties
Zinc Essential for wound healing and immune
function
Calcium and Vitamin D Essential for maintaining bone health
Vitamin E, C, and Selenium Antioxidants that help protect cells from
oxidative stress
Recommended Foods for a patient with Burn
Injury
 High-Protein foods is crucial for wound healing and tissue repair so sources like lean meats and poultry,
eggs, and fish are recommended.
 Whole grains provide complex carbohydrates, fiber, and various nutrients so sources like brown rice, quinoa,
and oats are recommended.
 Consume foods rich in healthy fats, such as avocados, nuts, seeds, and fatty fish like salmon and trout.
Omega-3 fatty acids can help reduce inflammation.
 Hydration status is important and crucial for burn patients. Good sources include water, herbal teas, and
clear broths.
 Foods rich in vitamins and minerals, such as fruits and vegetables, are important for overall health and
immune function. Sources includes citrus fruits and leafy green vegetables.
Avoided Foods for a patient with Burn Injury
 Processed foods high in sugar, salt, and unhealthy fats may contribute to inflammation and may
not provide the necessary nutrients for healing.
 Both caffeine and alcohol can affect hydration levels and may interact with medications. It's often
recommended to limit or avoid these.
 Spicy foods may be irritating, and in some cases, they can be challenging for individuals with
digestive issues.
 Limit the intake of saturated fats found in fried foods and fatty cuts of meat. Moreover, avoid
trans fats found in some processed and packaged foods.

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10/10

Diet and Menu Planning

Third Degree Burns Fourth Degree Burns

• Carbohydrates: (45-65%) 50/100*2700=1350/4kcal/g=338 grams of CHO

Fats and Oils 2 2 2

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