A staff member of the canteen management Committee of Liuzhou Maternal and Child Health Hospital gave several examples. Mothers who give birth naturally must pay attention to eating vegetables, fruits and soup after giving birth, otherwise symptoms such as constipation and oral ulcers may occur; Caesarean mothers should pay attention not to eat soup within 6 hours after delivery. After 6 hours, drink some water and soup slowly, and then eat liquid, semi-liquid and solid food after the body is exhausted. "Because it takes a little time for the gastrointestinal function to recover, it is easy to have problems such as gastrointestinal colic and spasm if it is not supplemented by scientific methods."
The staff member specially reminded that many newborns have jaundice after leaving the hospital, which is also related to unscientific diet. She pointed out that after the newborn comes home, the elderly at home may, according to folk sayings, give the newborn bear bile, coptis root, tea and other foods to get rid of "fetal poison". In fact, this practice is very undesirable. The newborn has just left the mother's body, and the liver is not fully detoxified. It is easy to appear jaundice when feeding these foods. A scientific diet is very helpful to restore health, so it is best for family members to consult a doctor before making a recipe.
Dr. Zheng Bohua from the Workers' Hospital pointed out that patients suffering from diabetes, gout, renal insufficiency and other diseases that need to be treated with diet should never make decisions on eating without authorization. For example, he said, patients with renal insufficiency should not consume more than 2-3g of salt per day. If patients consume too much salt in pursuit of taste, it may aggravate their illness.
Liuzhou Workers' Hospital has a special dietetic department, which not only provides meals for ordinary patients, but also is responsible for cooking and treating diet. According to Zheng Bohua, a nutritionist in this department, patients with diabetes and renal insufficiency should be given dietary advice by the attending doctor after receiving the consultation, and they should be referred to the nutritionist for specific catering.
"When we receive such patients, we will send them a nutrition treatment manual, which lists their basic situation, recommends calorie intake and recommended food amount per meal." Zheng Bohua said that if patients need it, they will also make a three-meal recipe for patients for one or two days, so that they can refer to eating. "Although we should pay considerable attention to diet, the hospital does not require patients to eat in the hospital. They can be made by their families according to recipes or purchased outside."
Measures:
Multi-pronged approach to improve the quality of hospital meals
On the morning of June 17 1 1, there was a busy scene in the nutrition canteen of Liuzhou Workers' Hospital. Xiao Wang, the orderer, got the lunch she ordered for the patient and was preparing to send it to the internal medicine ward in Building 2 of the inpatient department. The reporter checked an order in Xiao Wang's hand, one meat, one vegetable, one egg, plus two rice, and the total price was 6.5 yuan.
Song Ying, chief of the catering department of Workers' Hospital, pointed out that the hospital has formulated relevant regulations, stipulating that the operation of nutrition canteens is not for profit.
Although the nutrition canteen of Liuzhou Maternal and Child Health Hospital belongs to outsourcing, the price is also not high. The reporter saw from the May-June recipes provided by the canteen staff that there are about 19 varieties to choose from for breakfast, including steamed stuffed bun, porridge, flour, yogurt, eggs, etc. From Monday to Sunday, there are about 7 meat dishes, 4 vegetarian dishes and 2 soups every day. The price of each meal with vegetarian dishes is between 4.2 yuan-10.2 yuan.
"Patients usually only stay in the hospital for a few days. If they want to eat satisfactorily, they have to work harder on the dishes." Song Ying pointed out that in addition to changing recipes regularly, the nutrition canteen of the hospital also implemented the ordering system, and specially equipped with two food replenishment staff. As long as patients want to eat and can buy it in the market, they can make it up in time.
In addition, the introduction of customized meals for the illness is also a "magic weapon" for hospitals to improve the dining rate. For example, the nutrition canteen of workers' hospital has launched a series of affordable nutritious meals for patients who need to cooperate with diet therapy. Among them, there are low-salt and low-protein wheat starch jiaozi for patients with renal insufficiency, and there are also konjac series suitable for diabetic patients. Under the guidance of the Nutrition Department, the Nutrition Canteen of Maternal and Child Health Hospital has developed a series of customized meals for pregnant women and children, including Yuepo chicken soup, soybean pig's foot soup, egg liqueur and pork liver porridge.