Early fracture (within 2 weeks after injury): during the evolution of hematoma, hematoma is formed at the fracture site, which is organized and evolved into fibrous tissue. During this period, the patient was anxious, had poor sleep, was listless and lost appetite. The treatment is mainly to relieve swelling and pain, promote blood circulation to remove blood stasis, clear away heat and toxic materials, and maintain the balance of water and electrolyte, and pay attention to prevent abdominal distension, constipation and urinary tract infection. Give guidance on regular diet, eat less and eat more meals (4-6 times), form good eating habits, eat less hot and sour, hot and dry, greasy, fried, hard and cold, sticky and indigestible foods, and give priority to light, digestible, soft and juicy semi-liquid foods, such as miscellaneous grains such as porridge, yam, millet, taro and sweet potato.

Mid-fracture (3-6 weeks after injury): At the initial stage of callus formation, most hematoma is absorbed and callus begins to grow. At this time, the pain at the fracture disappeared, the gastrointestinal function recovered and the diet gradually increased. Diet should be changed from light to proper high nutrition supplement, so that energy and nutrition are slightly higher than normal people, so as to meet the needs of callus growth and body consumption, and increase the intake of protein, vitamin A carotenoids, C, D and calcium.

In order to ensure the sufficiency of protein, we should eat more soybeans and their products (try to choose soy products with low water content such as old tofu, dried tofu, vegetarian chicken and thousand sheets) and miscellaneous beans (red beans, mung beans, kidney beans and lentils). ), fresh beans (edamame, pea, broad bean, etc. ) and seeds (pumpkin seeds, watermelon seeds, hemp seeds, peanuts), recommended.

Choose high-calcium bean products containing gypsum/brine, such as dried tofu, thousand sheets, vegetarian chicken, old tofu and tender tofu, and dark vegetables with high calcium and low oxalic acid, such as carrot tassels, shepherd's purse, kale, kelp, mustard greens, fennel, kale, coriander, Chinese cabbage and broccoli. Vegetarians who reject dairy products should also choose other foods rich in calcium:

Foods rich in vitamin A: sweet potato, carrot, spinach, pumpkin, coriander, lettuce, coriander leaves, beet leaves, spinach, Chinese cabbage, watercress, mustard (lobular), amaranth leaves, eggs, cantaloupe.

Foods rich in vitamin C: fresh jujube, kiwi fruit, strawberry, longan, litchi, orange, orange, grape, grapefruit, mango, pineapple, pepper, pea seedling, oilseed seedling, cauliflower, sweet potato leaf, bitter gourd, broccoli, coriander, asparagus, lotus root, Chinese cabbage, Chinese cabbage, edamame and Chinese cabbage.

Eat less spinach, amaranth, water spinach, water bamboo and bamboo shoots with more oxalic acid, and blanch them to avoid affecting the absorption of calcium. Often bask in the sun to synthesize vitamin D to promote calcium absorption and callus growth.

Late fracture (6 weeks after injury): callus transformed and shaped, callus grew, and gradually transformed into normal bone with the weight of limbs. Traditional Chinese medicine advocates the theory that "the liver is the main reinforcement and the kidney is the main bone", properly nourishes the liver and kidney, promotes the formation of more solid callus, and gives auricularia auricula, jujube and medlar as tea. At the same time, we should continue to supplement enough calcium and phosphorus substances, which is conducive to bone calcification. Appropriately increase the amount of plant protein, with tonic or Chinese medicine conditioning, to promote the recovery of the body and the healing of fractures.

In addition, vegetarians are more likely to lack vitamin B 12, vitamin D, calcium, iron and zinc. It is recommended to take a compound nutrient supplement (Jin Shi Er Kang is recommended) to sunbathe 15 minutes every day to supplement vitamin D. If it is not excluded, you can drink 1 ~ 2 cups of milk every day.

Foods rich in iron: sesame paste, bean paste, fermented bean curd, soy sauce, raisins, lentils, soybeans, cowpeas, lotus root starch, red beans, sorghum, mung beans, buckwheat, millet, oats, whole wheat, coix seed, auricularia auricula, mushrooms, edamame, broad beans, laver, kelp, coriander, spinach and Chinese cabbage. At the same time, foods rich in vitamin C can promote the absorption of iron (fruits can be eaten before or after meals).

Foods rich in zinc: pumpkin seeds, watermelon seeds, pecans, black sesame seeds, hazelnuts, pine nuts, almonds, cashews, black beans, soybeans, edamames, broad beans, mushrooms, peas, kidney beans, dried mulberries, wheat germ, oats, black rice, buckwheat, whole wheat, balsamic vinegar and mature vinegar.