Breakfast (about 7:00-8:00) Main diet: 50 grams of fine rice made of porridge, with a small amount of meth (about 30 grams) sliced and cooked to improve spleen effects. By-catch: A boiled egg (about 50 grams) with a scrawny meat (about 30 grams, such as pork or chicken) to provide high-quality protein. Drinking: A glass of 200 ml of warm milk (replaced as non-sugar-free or coconut milk if lactose is not sustainable).
Feeding (approximately 10) Fruits: a medium-sized banana (approximately 100 g) rich in potassium, which helps to correct the potassium deficiency. Snacks: A few whole-wheat biscuits (about 20 grams) to avoid excessive fibre-stimulating intestinal tracts while providing a small amount of energy.
Lunch (about 12 noon-13:00) Main food: 50 grams of bread or noodles made from the rich, easily digested. By-catch: one stench fish (about 100 grams, e.g., catfish or fish), rich in high-quality proteins and easy to absorb; and a set of fried vegetables (about 100 grams, e.g., carrots or potatoes), less oil and less salt, avoiding irritation of the intestines. Soup: one decorated soup (e.g. chicken soup or beef soup, approximately 200 ml) supplemented with vitamins and minerals.
Feeding (about 15:00) Drinking: a glass of sugar-free yogurt (about 150 ml) rich in fungi and contributing to intestinal health. Snacks: A small set of nuts (about 15 grams, such as walnuts or almonds) providing healthy fat and trace elements.
Dinner (about 18:00-19:00) Main food: 50 grams of fine rice cooked or selected congee. By-catch: one tofu (about 100 grams) with a thin meat (about 30 grams) and cuisine (such as spinach or cabbage, about 100 grams) with less oil and less salt and easy to digest. Drinking: a glass of warm water (approximately 200 ml).
Note: This diet plan is for information purposes only and is adjusted to the age, sex, weight, condition and nutritional needs of the patient. Avoid ingestion of irritated foods such as spicy, greasy, high fat and high sugar, as well as foods with more radon (e.g. in cases of narrow intestines). (c) To reduce the intestinal burden by eating less and avoiding over-ingestion of food at once. Maintain adequate water intake to prevent dehydration. In case of lactation intolerant conditions, be replaced with non-lactose or low lactose-free drinks and food. To stop smoking and alcohol and to avoid further damage to the intestinal tract.
The dietary management of Cron patients requires a combination of nutritional needs, changes in conditions and individual differences. Through scientifically sound dietary management, symptoms can be effectively mitigated and the quality of life improved. At the same time, patients should maintain good living habits and follow the advice of doctors and review them regularly to control the development of the situation.
Cron patients are invited to follow the doctor ‘ s advice and to develop a personalized diet plan, taking into account their individual circumstances, and to review it on a regular basis in order to control their development.
