The digestive absorption function of patients with gastric cancer after operation is nourished. Nutritionists suggest supplementing vitamin C and iron, chewing slowly and preventing food dumping syndrome. Prevention of "food dumping syndrome" in early postoperative period of gastric cancer
In the early stage after surgical treatment, patients with gastric cancer often have the phenomenon of "food dumping syndrome", which is a symptom caused by undigested food entering the small intestine quickly through the stomach, including dizziness, vomiting, abdominal distension and diarrhea. Jiang Shifeng, a nutritionist at Daqian General Hospital, said that the methods to prevent food dumping syndrome include eating in small quantities, chewing slowly, not standing up to eat, and lying flat for 20 to 30 minutes after meals to prevent food from reaching the stomach quickly.
Sugar in daily diet should not exceed100-120g, and fat and high carbohydrate should be restricted to avoid bile secretion and large amount of fluid exudation from intestinal mucosa, which will aggravate dumping syndrome.
Relieve the discomfort of gastric cancer and take more vitamin C and iron.
In the nutrition section, you can take more vitamin C and iron. The main function of vitamin C is anti-oxidation, which can reduce the generation of nitrite and nitrosamine, improve human immunity and reduce the inflammatory reaction of cancer. In patients with gastric cancer, the decrease of gastric juice secretion, intestinal juice reflux and gastric acid will directly affect the absorption of iron and cause iron deficiency anemia. It is recommended to eat more iron-rich foods after operation, such as dark green vegetables, pig blood, pig liver, cherries, sesame sauce and so on.
In addition to supplementing vitamin C and iron from natural food, in order to stimulate appetite and supplement nutrition, nutritionist Jiang Shifeng suggested that all-liquid food should be given priority to in the early postoperative period, and then gradually increase the amount and variety of food after the digestive function of prognosis is restored to stability.
Reduce the burden on the stomach. Boil the food until it is soft, and then cut it into small pieces.
However, the dietary principle at this time still suggests chewing slowly, and it is recommended to cut the food into small pieces and cook it until it is soft and rotten, which is convenient for eating and reduces the burden of grinding, decomposition and digestion in the stomach. However, if the patient has no appetite, insufficient food intake, malnutrition or weight loss of more than 5% within 1 month, he should further consult a dietitian and make appropriate nutritional supplements.
It is worth noting that patients with gastric cancer should avoid sugary foods, alcoholic foods, overheated foods, sweets, barbecue or smoked foods, high-fat foods, raw foods and sticky foods that are difficult to digest. In addition, you should also eat less crude fiber foods such as bamboo shoots and pineapples, and foods that are easy to produce gas such as bean sprouts, green peppers, onions and celery. More importantly, don't overeat and jam. If you feel full, you should stop eating.
Demonstration recipe 1: Jade tofu
Ingredients: half a box of tender tofu, spinach100g, kelp powder, salt, vegetable oil 1.5 teaspoon, and a little white powder.
Exercise:
Blanch spinach with ice water, then drain it, and then add water to juice with a conditioner.
Add spinach juice and water to the soup pot, cook it into spinach soup to taste, thicken it with white powder and take it out of the pot.
Serve with tender tofu and sprinkle with spinach soup.
Description: Dark green vegetables are rich in vitamins A, C, carotene and minerals such as iron and calcium. Vitamin A and carotene can protect the integrity of intestinal mucosa and reduce injury, while vitamin C and iron can help improve anemia.
Recipe 2: French pudding
Ingredients: 3 eggs, 2 yolks, 50g sugar, 80g milk, a little vanilla extract, 50g brown sugar and 50g water.
Exercise:
Add sugar and vanilla to the milk and simmer until the sugar melts.
Stir the whole egg and yolk together.
Add exercise 1 to exercise 2 slowly, stir well and filter with a sieve.
Put the filtered egg liquid into a baking-resistant cup, cover the surface with aluminum foil paper, and put a larger baking tray under it.
Pour boiling water into the baking tray, put it in the oven and bake at 150℃ for 60 minutes.
Boil brown sugar and water into thick syrup and pour it on the cold pudding to taste.
Description: The pudding is delicate in texture and rich in protein. It is suitable for patients with loss of appetite, dysphagia and dry mouth, and is a nutritious snack.