The recovery of diet after gastrectomy is very important, which can not only make up for the chronic consumption of diseases before operation, but also make up for the loss of surgical trauma? So eat it five times a day for a long time to ensure adequate nutritional supplements, such as high protein? Does high vitamin food promote wound repair? Like eggs? Milk and its products? Lean meat? Tofu? Soy milk and other soy products? Fresh vegetables and ripe fruits? Avoid irritating and indigestible foods, such as peppers? Wine? Coffee? Strong tea celery with a lot of crude fiber? Leek, etc?

Pay more attention to cooking methods, not frying? Fried? To avoid indigestion, steaming is used. Cooking? Braised? Stewing and other cooking methods? Patients should wait until the surgical trauma and weak body are fully recovered, and then gradually transition to a normal diet? Because the volume is obviously reduced after gastrectomy, the absorption of food nutrients is affected, so pay attention to increasing foods with more vitamin D content in daily diet, such as animal viscera and carrots, to prevent postoperative osteomalacia? In addition, don't get out of bed in a hurry after dinner, stay in bed and don't eat a high-sugar diet?

After gastrectomy, the most common complications are iron deficiency anemia and vitamin B deficiency. Osteomalacia accounted for 15%. Because of the lack of vitamin d, it is easy to become very thin? In some patients without obvious vitamin D deficiency, the early changes of bone tissue can be corrected? It is difficult to infer that osteoporosis and osteomalacia after gastrectomy are related to vitamin D deficiency. Calcium absorption? But in any case, these patients have obvious calcium absorption disorder and vitamin D deficiency. Pay attention to calcium supplementation in patients' diet after gastrectomy, which is beneficial to bone calcification? Animal food such as egg yolk? Liver, high retinol content? Some plant foods such as yellow? Red vegetables? Fruit contains beta-carotene, which can be converted into vitamin A in the liver.

Are there all kinds of bean products in foods with high calcium content? Dairy products and oatmeal? Cabbage? Cabbage? Carrots? Celery? Pumpkin? Radish? Spinach? Gourd? Leek? Dandelion? Winter melon, etc? Hard fruits, seeds and other foods also contain high calcium, such as dried almonds? Walnut? Hazel. Sunflower seeds, etc. Fruits like oranges?

Some vegetables like spinach? Amaranth? Oxalic acid contained in spinach affects the absorption of calcium. Vegetables with high oxalic acid content can be blanched with boiling water first, so that some oxalic acid can be dissolved in water first, and then the water can be filtered before frying. Pay attention to flour? Corn flour? Adding starter to soybean flour can hydrolyze phytic acid and increase free calcium, which makes calcium easy to absorb?