Liquid diet helps cancer patients eat Zhongrong recommended menu

It is not easy for cancer patients to maintain good nutrition, because the tumor itself and the treatment method will directly or indirectly affect the appetite and eating ability of cancer patients, especially oral cancer and nasopharyngeal cancer involving the head and neck. Cancer patients may have limited chewing function, resulting in reduced intake. The nutritionist of Taichung Veterans General Hospital Integrated Cancer Center has designed 12 nutritious liquid diets to help cancer patients get enough nutrition.

The Taichung Veterans General Hospital Integrative Cancer Center held a "Head and Neck Cancer Patients Meeting and Liquid Diet Results Presentation" event this morning on the 15th. Nutritionist Li Sirong said that in addition to the fact that the tumor itself may block the path of food, making people uncomfortable and unwilling to eat, head and neck cancer patients may also suffer from side effects after treatment, such as difficulty chewing, swallowing discomfort, oral ulcers, pain, taste changes, etc., which reduce appetite and food intake, leading to poor nutritional status.

However, if you can carefully select ingredients to make a liquid diet, it will help cancer patients increase their appetite and achieve the goal of adequate nutrition intake. Nutritionist Li Sirong said that a total of 12 dishes have been designed to facilitate cancer patients' families to make changes. The following are two of the menus, and the ingredients are all for one person:

Yam Milk

Ingredients: 80 grams of yam, 80 grams of apple, 140 milliliters of milk, 5 grams of sugar.

practice:

1. Peel the yam, cut into pieces, blanch in boiling water and remove from the water.

2. Peel and cut apples into pieces.

3. Put 1.2 into a juicer, add milk and honey and blend before serving.

Emerald Soup

Ingredients: 30g spinach, 10g anchovy, 5g crab meat, 20g carrot, 20g onion, 25g egg, 16g jun kang, 20g maltose, 5g lotus root powder

practice:

1. Wash the spinach and carrots and set aside.

2. Brew lotus root powder, Yi Fu Hui and maltose with boiling water separately and set aside.

3. Add spinach, carrot, spinach, anchovy, crab meat and egg into boiling water and blanch until cooked. Blend in a blender and set aside.

4. Heat the oil in a pan, add onion and sauté until fragrant, then pour in 3. boiling water, simmer and season.

5. Add Yi Fu Hui and molasses and bring to boil.

6. Add lotus root water and bring to boil.