Lung infections weaken patients, and a reasonable diet plays an important role in their rehabilitation. The following are some of the dietary concerns of patients with lung infections.
The body of an infected lung requires sufficient energy and various nutrients to fight the infection and repair the damaged tissue. Therefore, diets should be diversified to ensure sufficient protein, carbohydrates, fats, vitamins and minerals. Like Master Li, he had a lung infection and at first had a bad appetite and only a little porridge. In a few days, the body became weaker and recovered slowly. Then, at the advice of their families, they began to try to eat a variety of foods, such as eggs, fish, vegetables, fruits, etc., and nutrition kept up, and the body gradually gained strength and the rate of recovery was significantly higher.
Increased quality protein intake Protein is an important material basis for body repair and proper functioning of the immune system. Patients with lung infections should be more likely to eat good-quality protein-rich foods such as skinny meat, fish, poultry, beans, eggs, milk and their products. During her lung infection, Auntie Zhang drinks milk every day, eats a boiled egg, and eats some fresh fish or chicken stew. She stated that since the increase in the intake of these protein foods, she had felt less weak and had improved her mental state. For example, fish meat is rich in high-quality proteins and easily absorbed into humans, and is a good option for patients with lung infections.
iii. Eat more vegetables and fruits, which are rich in vitamins, minerals and dietary fibres, and have many benefits for patients with lung infections. Vitamin C and Vitamin E are resistant to oxidation and can help to increase immunity against infection. Fruits such as oranges, lemons and strawberries are rich in vitamin C, and vegetables such as spinach, broccoli and carrots are rich in vitamins and minerals. After Zhao had a lung infection, his family prepared him daily fresh fruit salad and vegetable soup. He found that the symptoms of his coughing and coughing appeared to be reduced as he ate more of these foods and recovered better than he had previously imagined.
The choice of fresh, digestible foods The cases of lung infections are often associated with cough, cough, fever and other symptoms, which may also affect the gastrointestinal function, so that the diet can be light and digestive. To avoid eating spicy, greasy, irritating foods like pepper, fried food, espresso, tea, etc. These foods can stimulate respiratory tracts, aggravate symptoms such as cough and cough, and can cause gastrointestinal disorders. When Wang became infected with his lungs, he could not bear to eat a spicy hot pot, which resulted in an even stronger cough that night, a much more sticky sapling, and a stomach condition. Since then, he has eaten fresh foods, such as rice congee, noodles, steamed vegetables, and so on, and his body slowly returns to normal.
V. Ensuring adequate water intake and drinking water is important for patients with lung infections. The water can dilute the sluice, making it easier to cough, thus reducing the lung burden. After her lung infection, the doctor ordered her to drink more water. At first she did not care, but later found her sluice to be so thick that she could not cough. She then insisted on drinking enough water every day, and the sluice became easily coughed and her breath was smoother. It is generally recommended to drink at least 1,500 – 2,000 ml of water per day and to increase the amount of drinking water, as appropriate, if the patient is associated with heat symptoms and the water loss is higher.
The temperature of the diet is appropriate, and overcooled or overheated foods can stimulate the respiratory and gastrointestinal tracts. For example, when Auntie Chen had an infection with her lungs, she ate a bowl of fresh hot noodles, which had burned her throat and coughed even more. Therefore, when preparing food for patients with lung infections, it is important to ensure that the food temperature is moderate, that it is neither too cold for the patient ‘ s stomach to feel bad, nor too hot for the respiratory tract.
In general, the daily diet of patients with lung infections focuses on nutritional balance, light and digestive, ensuring adequate water intake, and the temperature of the diet. It is only with a rational diet that the treatment can be better assisted and the physical rehabilitation of the patient promoted.
