2. Dietary nutrition of patients with special diseases
This is a dietary nutrition for patients who need to treat or control diseases by adjusting the supply of certain nutrients or changing cooking methods.
2. 1 Dietary nutrition of diabetes
The main symptoms of diabetes are polydipsia, polyphagia and polyuria, which belong to the category of quenching thirst in traditional Chinese medicine. Diet therapy is very important in the prevention and treatment of diabetes. The goal of nutritional therapy for diabetes is to improve or stabilize the patient's condition and prevent the occurrence and development of complications through reasonable diet control. Keep your weight within the normal range and ensure normal growth, development, life and work. The principle of dietary nutrition is to plan the diet according to the standard weight of patients. Protein, fat and carbohydrate account for 65,438+05%, 25% and 60% of the total heat energy of the whole day respectively. In addition to banning pure sugar, high sugar, sugar processed food, roasted seeds and nuts, starch, animal fat and internal organs; Use less or avoid vegetables, fruits, potatoes and foods with high glycemic index with sugar content exceeding 4%. Choose as many foods as possible, and use coarse grains such as buckwheat flakes, buckwheat flour and corn flour in moderation.
2.2 Dietary nutrition of liver disease
The purpose of nutritional therapy for liver diseases is to reduce the burden on the liver, promote the recovery of liver tissue and function, and prevent fatty liver, cirrhosis and hepatic coma. The principle of dietary nutrition is to supply enough calories, rich vitamins, proper amount of carbohydrates, fats and high-quality protein, and produce less ammonia (milk, pork) alcohol, stale fish, preserved products and foods that cause bloating and greasy are prohibited. Milk, eggs, fish, lean meat, viscera, beans and products, bacteria and algae and fresh vegetables and fruits can all be selected.
2.3 Dietary nutrition of kidney diseases
The purpose of nutritional therapy for kidney diseases is to eliminate or alleviate clinical symptoms, improve the quality of life and prolong life. The principle of dietary nutrition is to supply enough calories, rich vitamins and appropriate high-priced protein, and limit the intake of plant protein, cholesterol, sodium, potassium and phosphorus according to the illness. It is forbidden to eat salty and stale foods, beans and products, and eat more eggs, milk, fish, chickens, lean meat and fresh fruits and vegetables. Wheat starch and vermicelli can be used to replace part or all of the staple food.
2.4 Dietary nutrition of gout patients
The purpose of nutritional therapy for gout is to reduce the intake of nucleoprotein and uric acid and promote the excretion of uric acid. The principle of dietary nutrition is to appropriately reduce the supply of calories, protein, fat and chatter. Foods with high voice (liver, kidney, pancreas, fin fish, sardines, lentils, dried beans, geese, yeast, spinach, mushrooms, shells and alcohol) are prohibited, and foods with low voice or no wordiness (skimmed milk, eggs and refined rice noodles) can be used. Hard fruits such as peanuts, walnuts and almonds).
2.5 Diet first supports cardiovascular diseases.
Reasonable nutrition can prevent the occurrence and development of such diseases. Animal fat and viscera should be prohibited in diet; Limit the intake of calories, cholesterol, sugar and salt; Choose milk, poultry, lean meat, fresh fruits and vegetables, aquatic products, bacteria and algae, beans and products and lipid-lowering foods; Appropriately increase the supply of vitamins, cellulose and legume protein.
2.6 Diet and nutrition of acute and chronic pancreatitis
The principle of dietary nutrition should be to supply sufficient heat energy, low fat and moderate protein, which is easy to digest and avoid irritating, cold and abdominal distension, so as to reduce the burden of pancreas, relieve pain and promote the recovery of pancreas.
2.7 Dietary nutrition of patients with severe trauma after major surgery and burns
Due to tissue decomposition, surgical burden and post-traumatic stress reaction, these patients are in a state of high metabolism. Dietary nutrition should be high in calories, carbohydrates, protein and vitamins, and moderate in fat, zinc, copper and iron. According to the degree of injury of patients, determine the supply. You can choose animal food with digestible and high nutritional value, and add bean products and fresh vegetables and fruits.
2.8 Dietary nutrition of tumor patients
The occurrence of tumor is positively related to high fat, high calorie, polyunsaturated fatty acids, high carbon hydrate, arsenic and carcinogens in food. It is negatively correlated with cholesterol, vitamin A, vitamin C, vitamin E and lipophilic substances (bile, folic acid, amino acids, iodine, zinc, selenium, iron, dietary fiber and cancer blockers in food). The first purpose of dietary nutrition is to make cancer and tumor suppressor genes express in patients through nutritional regulation, rather than oncogene expression; The second is to improve the physical fitness of patients and improve their tolerance to cancer and chemotherapy. Diet can choose foods rich in protein, cellulose and vitamins. Cold food and pickles can be eaten as meals.