I. Stroke nutritional therapy
Hypertension, hyperlipidemia, atherosclerosis and diabetes mellitus are the main causes of stroke (cerebral hemorrhage and cerebral infarction), so the nutritional factors related to them are closely related to diet.
Patients with mild disease who can eat through the mouth are advised to follow the following principles.
1.Limit total calories to achieve or maintain ideal body weight.
2. Adopt complex carbohydrates and substances, limit the intake of monosaccharides and disaccharides, and match coarse and fine grains.
3. Limit animal fat, avoid fatty meat, and use vegetable oil in cooking to increase the intake of unsaturated fatty acids. Fat should account for less than 30% of total calories.
4.Appropriately limit cholesterol, without combined hypercholesterolemia, daily intake less than 800mg, combined hypercholesterolemia less than 300mg, not more than one egg yolk per day.
5.Increase protein appropriately, use more fish and soybean products, and increase unsaturated fatty acids while consuming high quality protein to lower cholesterol.
6.Eat fresh vegetables and fruits every day, and eat mushrooms, mushrooms and other mushrooms and seaweeds such as seaweed and seaweed to supplement vitamins, dietary fiber and minerals, which are beneficial to lowering blood lipids.
7.Limit sodium salt, should be below 5g per day.
8. Quit smoking and alcohol.
In addition, it should be noted that: hypertensive patients relatively increase the food containing high potassium, magnesium, calcium, etc., help vasodilatation, lower blood pressure. When treated with monoamine oxidation mold inhibitors, should not eat foods high in tyramine such as cheese, sour milk, lentils, mushrooms, beer, etc. to avoid hypertensive crisis. Diabetic patients should eat fruits in moderation, usually no more than 300g per day as an extra meal (e.g. 10am, 3pm).
Attachment.
Foods high in potassium include: citrus, apricot, banana, red dates, grapes, soybeans, poultry, fish, lean meat also contain high potassium.
Foods high in magnesium include: various dried beans, fresh beans, bean sprouts, shiitake mushrooms, spinach, cinnamon, etc.
Foods high in calcium include: soybeans and their products, milk, fish and shrimp, persimmons, celery, etc.
Note: Diabetic patients with sugar-free mixed flow, according to the total calories should be given to set the number of meals, energy consumption is available for high-calorie mixed flow and auxiliary plus finished nutrients 1-2 times; due to gastrointestinal bleeding or bloating, diarrhea and other reasons can not perform enteral nutrition, intravenous nutrition.
Second, encephalitis, myelitis and encephalomyelitis nutrition therapy
The purpose of nutritional therapy is to ensure adequate nutritional supplementation to facilitate tissue repair and functional recovery.
1. Caloric supply: Patients with poor appetite at the beginning of the disease are given a liquid diet, which is changed to a high-calorie diet and soft food to a general diet as the disease improves.
2, high protein: from the beginning of 50-60g gradually increased to 100-120g, with high physiological value and easy to digest food such as milk, soybean milk, eggs is good.
3, high carbohydrate, to supply enough carbohydrates, 350-500g per day, in order to facilitate brain cell metabolism.
4, enough fat, in addition to supply energy, can also provide sufficient essential fatty acids.
5.Supply enough vitamins, it is appropriate to supply fresh vegetables and fruits rich in vitamins.
6, the intake of water should be sufficient, not less than 2000ml per day, appropriate supply of salt, to replace the lost sodium potassium chloride.
In the case of coma, high-calorie, high-protein, high-vitamin mixed fluid or homogenized meal should be given.
III. Diet therapy for nutritional diseases of the nervous system
Nutritional diseases of the nervous system refer to the dysfunction of the central or peripheral nervous system caused by nutritional deficiency, malnutrition and specific nutrient deficiencies. The purpose of dietary treatment is to correct the cause, control the development of the disease, improve the nutritional status and promote the recovery of neurological function.
1, correct the cause: timely identification of the causes of malnutrition, especially B vitamin deficiency such as chronic gastritis, liver and kidney dysfunction, alcoholism, etc.
2, early supplementation of essential nutrients, increase the B vitamin-rich food, such as coarse grains, beans, lean meat, liver, kidney, fresh vegetables, etc.