The adaptation range of liquid diet
Liquid food is mostly suitable for patients with high fever and acute infectious diseases, patients prepared before and after intestinal surgery, and patients who are extremely weak and unable to chew. See table 1 for different types of liquid diets.
An example of a liquid diet for one day
Preparation of liquid diet
1. rice bran oil
Making:
(1) Wash polished rice or millet and add appropriate amount of water;
(2) After boiling over high fire for 3 minutes, open the lid and stew for 30-50 minutes. Take the liquid with sticky surface and cool it to 42℃ before eating.
Efficacy: sweet and flat, warm spleen and stomach, moisten intestines, provide energy, and belong to clean diet.
Ingredients: mainly contains carbohydrates, a small amount of nicotinic acid, B vitamins and nutrients such as phosphorus, iron, inorganic salts and fat.
2. Clear soup and chicken soup
Making:
① Peel and wash the chicken, cut it into pieces and blanch it, then add some water;
② After boiling with strong fire, simmer with low fire for 2 hours;
③ Turn off the fire with a little salt, remove the chicken oil from the surface, and cool the soup to 42℃.
Ingredients: A certain amount of protein, tropomyosin, carnosine, creatine, creatinine, purine, urea, free amino acids, minerals, vitamins and other nitrogen-containing extracts. Patients with gout and renal insufficiency are not suitable for eating clear chicken soup.
3. Fish soup
Making:
(1) Scale and wash the fish;
(2) Put oil in the pot, and after the oil is hot, fry the fish on both sides with slow fire;
(3) After the fish skin becomes discolored, pour a proper amount of boiling water into the pot and simmer for 15 minutes on medium fire until a white soup appears. At this time, turn to low heat 1 hour.
(4) Turn off the fire, put a little salt, take the soup and cool it to 42℃.
Ingredients: Free amino acids, peptides, amines and other compounds, nitrogen-containing substances such as purine, a small amount of protein, fat, minerals and vitamins. Patients with gout and renal insufficiency are not suitable for eating fish soup.
Filter pork soup
Making:
① Wash tenderloin, chop it up, and add appropriate amount of water;
(2) After strong fire is boiled, slow fire 1 hour will be rotten;
(3) Turn off the fire with a little salt, filter and discard the residue, and take the soup and cool it to 42℃ for eating.
Ingredients: A certain amount of protein, tropomyosin, carnosine, creatine, creatinine, purine, urea, free amino acids, minerals, vitamins and other nitrogen-containing extracts. Patients with gout and renal insufficiency are not suitable for eating filtered pork soup.
Filter vegetable juice
Making:
(1) Wash and soak the tender leaves for half an hour, and chop them;
(2) Boil the chopped vegetable leaves in boiling water for 2 minutes;
③ Turn off the fire, squeeze the leaves with a spoon, and take the supernatant for consumption.
Ingredients: a small amount of vitamins, minerals, dietary fiber and phytochemicals. People with high blood potassium should eat carefully.
6.juice
Production: the fruit is washed, peeled, seeded and cut into pieces, then put into a juicer to juice, filtered with a filter screen or clean gauze, and the residue is discarded and the juice is taken for eating.
Ingredients: Different fruit juices have different nutrients, and most of them contain vitamins, minerals and fructose. Gout patients are not recommended to eat in large quantities, and those with high blood potassium should use it with caution.
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