A method of making food, semi feeding, and feeding
1,
(1) ingredients: an egg, lean meat 50g, pig liver 50g, dry yellow bean 30g, rice 20g, red rob 100g, green vegetables 100 G, full fat milk powder 60g, white sugar 80g, sesame oil 5ml, salt 5g, water 600ml.
(2) nutrients: calories of about 1 million 300 thousand cards, protein about 55g, fat about 40g.
(3) production methods: eggs, lean meat, pig liver, dry soya bean, rice, red rob, green vegetables (many kinds of) first cooked, and then use the juicer to stir the cooked food into a thicker and even liquid food, and then mix the rest of the raw material together and boil the food. Patients can be adjusted to different tastes according to their preferences. This kind of food can be fed with a spoon or suck.
2, making tube irrigation diet
tube irrigation diet is mainly used for patients who can not eat orally. Food is pure liquid, and it needs to be fed by nasal feeding. Below is still based on the above raw materials based on the production of tube irrigation diet.
(1) ingredients: an egg, lean meat 50g, pig liver 50g, dry soya bean 30g, rice 20g, red rob 100g, a variety of green vegetables 100g, whole milk powder 60g, sugar 80g, oil 5ml, 5g, water 600ml.
(2) nutrients: calories of about 1 million 123 thousand cards, protein about 52g, fat about 36g.
(3) production methods: eggs, lean meat, pig liver, dry soya bean, rice, red rob first cooked, and then use the juicer to stir the cooked food into a thicker and even liquid food. Boil and eat separately. It can be adjusted to different tastes according to the patient's daily preferences.
3, liquid diet production attention
(1) food raw materials should be fresh and natural to avoid the use of processed foods;
(2) food and appliances should be clean and sanitary to avoid bacterial contamination;
(3) a fluid diet is made to meet the needs of one day; a good diet should be placed in a covered container. Put it in the refrigerator and store it in cold storage. Once you eat it from the refrigerator, you can use it in a water bath or microwave oven to heat it.
(4) food for 24 hours if not finished, second days do not continue to allow patients to continue to eat
half fluid diet is between the soft food and liquid diet, the appearance is semi fluid state, is limited, multi meal form of eating; also known as semi flow or semi fluid.
1, the basic characteristics of food. Semi liquid diet is a kind of food that is relatively thin, soft, rotten, easy to digest, chewy, contains coarse fiber, and has no strong irritation in semi liquid state.
2, scope of application. Semi liquid food is used for fever, chewing, dysphagia and acute digestive tract inflammation, before and after operation and in critically ill patients.
3, dietary principle
(1) energy requirement: total energy is controlled in 7 million joules all day, the patient with high energy is not easy to accept; protein should be supplied according to normal quantity; all kinds of nutrient supplement should be reasonable and full.
(2) food requirements: food must be semi fluid, the food should be thin, soft, rotten, easy to digest and absorb, easy to chew and swallow, with less crude fiber and no strong irritation. Daily food varieties should be diversified to enhance patient appetite.
(3) meal arrangement: eat less meals, patients can enter a meal every 2~3 hours, 5~6 times a day. The best food for the whole day is not more than 300 grams.
(4) choice of staple food: edible rice porridge, millet porridge, noodles, pasta, wonton, bread, small bun, small flower roll, cake, soda biscuit, lotus root powder and so on.
(5) suitable semi liquid food include meat porridge, chopped porridge, egg flower porridge, noodle soup, noodle soup, noodle soup, wonton, soup, egg flower soup, eggs; milk, yogurt, tender bean curd, tofu brain; juice, fruit mud, jelly; watermelon, ripe bananas; vegetable mud, vegetable and tender leaves; various broth, tender Shredded meat, meat, fish, etc.
(6) disable food: beans, peas, large vegetables, large meat, steamed dumplings, fried foods such as smoked fish, fried balls and so on are not suitable to eat; steamed rice, pancakes, etc. are hard and difficult to digest and absorb less food or no food; irritant condiments are also unsuitable for food.
4, production basic requirements
(1) meat. Meat should be chosen as thin and tender pork, then boiled and then chopped or chopped into meat paste to make meat balls. Chicken can be made into chicken silk or meat paste; animal liver can be made into slices of liver.
(2) aquatic products. Shrimps can be eaten with Shrimps or chopped shrimp into shrimp balls; fish can be cut into slices or chopped into mud to make soft fish or fish balls.
(3) eggs. Eggs are not suitable for frying and frying, such as steamed egg custard, laying eggs, scrambled eggs, poached eggs, egg soup and so on.
(4) milk and its products. Cheese, milk, cream, butter and cake can be eaten directly.
(5) legumes. Beans should be made into soya bean milk, tofu, tofu and dried tofu.
(6) fruits and vegetables. Fruits and vegetables must be made into fresh fruit juice, vegetable juice, fruit jelly, etc., and a small amount of tender tender leaves can be eaten.