Diet Nutrition Therapy
The purpose of dietary nutrition therapy is to provide systemic nutritional support, protect brain function, promote nerve cell repair and functional recovery. In the provision of dietary nutrition, it is required to be individualized, that is, according to the severity of the patient's condition, whether there are complications, whether the normal diet, digestion and absorption function, body weight, blood lipids, blood sugar, electrolytes and other factors, put forward different diet nutrition treatment programs. Diet treatment in the acute phase allows patients to survive the critical phase and create conditions for recovery. During the recovery period, suggestions should be made for a reasonable diet to correct nutritional deficiencies or malnutrition, promote recovery and prevent relapse.
1, diet treatment of critically ill patients:
Severe or unconscious patients within 2 to 3 days after onset of vomiting, gastrointestinal bleeding should be fasting, nutritional supplements from the vein. Nasal feeding was started 3 days later. In order to adapt to the digestive tract absorption function, rice soup and sucrose were mainly used within the first few days, each time being 200 to 250 ml, 4 to 5 times a day. In the case of already tolerated, mixed milk is given to increase heat energy, protein and fat, milk, rice soup, sugar, eggs, and a small amount of vegetable oil. For those who have a long coma and have complications, they should supply high-energy, high-fat mixed milk to ensure that they have 90-110g of protein, 100g of fat, 300g of carbohydrate, 10.46MJ (2500kcal) of total energy, and total liquid volume. 2500ml, 300 to 400ml each time, 6 to 7 times a day. Nasal feeding should be slower to prevent reflux into the trachea. If necessary, a homogenate diet or a factor diet can be used.
2, general patient diet treatment:
Heat energy can be supplied from 125.52 to 167.36kJ (30 to 40 kcal), and those who are overweight are appropriately reduced. Protein by L
5～2.0g/kg, animal protein is not less than 20g/d, including low-fat and high-protein fish, poultry, lean meat, etc., beans are not less than 30g per day. Fat does not exceed 30% of total calories and cholesterol should be less than 300 mg/d. Should try to eat less saturated fatty acid high fat, animal fats, and animal offal.
Overweight fat should account for less than 20% of total calories and cholesterol is limited to 200 mg. The carbohydrates are mainly cereals, and the total heat energy is not less than 55%. Limit the intake of salt, within 6g per day, such as the use of dehydrating agents, or diuretics can be appropriately increased. In order to ensure that enough vitamins are available, more than 400g of fresh vegetables should be supplied daily. The meal system should be regularly quantified, small meals, 4 meals a day, dinner should be light and easy to digest.
Stroke patients diet taboo
1. Spirits, coffee, strong tea, carbonated beverages (soda), pepper, pepper, mustard, curry powder, star anise, fennel, cinnamon, fried foods and other spicy stimulants, so the items have excitement, easy to make blood pressure If it is elevated, it may lead to cerebral hemorrhage, so it should be taboo.
2, high-fat, high-cholesterol foods: fat pork, fat beef and mutton, beef and sheep oil (butter, butter and other animal oil), egg yolk, liver, kidney, brain, fish eggs, Songhua Dan, squid, squid and other food, so Food can accelerate hardening of the arteries and increase cerebral ischemia and hypoxia, which is detrimental to brain health.
3, stroke coma unconscious should be fast, more than 24 hours, the consciousness turned difficult to eat, can consider nasal feeding full flow diet, gradually transition to half-stream diet, but always low salt, low fat, can be used Porridge, hawthorn porridge, glutinous rice water, soy milk, horseshoe powder paste, vegetable soup, fruit juice and so on.