In the early post-esophagectomy period, to reduce irritation of the esophagus, the diet should be small and frequent, thin and soft for good swallowing, usually no more than 150 to 200 ml of food per meal.
Appropriate foods include: thick porridge, soft noodles, wontons, egg custard, mashed meatballs, yogurt, tofu, as well as fine and soft vegetable leaves such as spinach, melon dishes such as tomatoes, winter squash, eggplant, pumpkin, and fruits such as bananas, apples, and peaches; avoid greasy, coarse and hard foods, and do not overeat.
See here, you will surely have questions: how to match the food at each meal is more nutritious?
The following table shows our recommended post-esophagectomy recipes for your reference.
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Fluids: (about 500 kcal) for about 7 to 10 days after surgery |
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| Name | Dosage | |
| Breakfast | Tofu brain | 50~100 ml |
| Morning Extra Meal | enteral nutrition |
1~3 scoops (50~120ml) |
| Steamed egg custard | 50~100 ml | |
| Midday snack | enteral nutrition |
1~3 scoops (50~120ml) |
| Vegetable and protein rice paste (see Attachment 1 for details) | 50~100 ml | |
| Yogurt | 50~100 ml | |
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Semi-liquid diet: (about 1200 kcal) for about 2 weeks after surgery |
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| Name | Dosage | |
| Breakfast |
Steamed buns, egg custard |
Flour 50 g, egg 1, about 125 ml when made |
| Morning Extra Meal | enteral nutrition |
Juice 150 ml + Enteral Nutrition Formula Powder 25 g |
| Lunch |
Meat and vegetable congee, small buns |
Rice 25 g, grated carrot 50 g, flour 25 g, lean meat 25 g, cabbage 100 g, cooking oil 5 g, salt 1 g |
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Enteral nutrition preparations |
Juice 150 ml + Enteral nutrition formula powder 25 g |
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| Dinner |
Boil small balls with spinach noodles |
Long beard noodles 50 g, tenderloin 25 g (thickened with wet starch), spinach leaves 100 g, vegetable oil 5 g, salt 1 g |
| Evening meal addition |
Enteral nutrition preparations |
Juice 150 ml + Enteral nutrition formula powder 25 g |
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Soft food: (about 1500 kcal) for about 1 month after surgery |
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| Name | Dosage | |
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Breakfast |
Ravioli, hard-boiled eggs, boiled vegetables |
Ravioli made with 50 g flour, 25 g tenderloin, 100 g vegetables, 5 g cooking oil, 1 g salt, onion and ginger |
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Enteral nutrition preparations |
Juice 150 ml + Enteral nutrition formula powder 32 g |
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|
Soft rice, steamed sea bass, stir-fried mixed vegetables |
Japonica rice 75 g, sea bass 100 g, carrot 50 g, cabbage 100 g, cooking oil 10 g, salt 2 g |
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| Lunch addition |
Enteral nutrition preparations |
Juice 150 ml + Enteral nutrition formula powder 40 g |
| Dinner |
Da lo noodles, braised tofu |
Dragon beard noodles 75 g, eggplant 100 g, tomatoes 200 g, egg 50 g, tofu 100 g, cooking oil 10 g, salt 2 g |
| Evening meal addition |
Enteral nutrition preparations |
Yogurt 100 ml + fruit 100 g |
Attachment 1: How to make vegetable protein rice paste
Ingredients: rice porridge 200 g, 1 egg, yam 50 g, carrot 50 g.
How to make it: Steam the egg, yam and carrot, wash and peel all the ingredients. After the water boils, the egg is steamed for 5 minutes and the yam and carrot for 15 minutes, put together in a wall breaker and blend for about 2 minutes, add the right amount of flaxseed oil and salt to taste, and serve in two batches.