The post-operative diet is critical to health recovery, as patients with blood conditions are usually weak after surgery and the immune system may be affected. Following are some of the recommendations for post-operative diets for blood patients:
1. The principle of post-operative early eating
a. Dilution and digestion
The digestive system of the patient may not have been fully restored in the early post-operative period, so the choice should be made for fresh, digestible foods such as rice soup, congee, noodles, steam eggs, etc.
b. Small number of meals
As appetite is likely to decline, it is proposed to eat 5-6 times a day in a small number of meals to reduce the burden on the gastrointestinal tract.
c. High proteins
Protein is the key to repairing tissues and increasing immunity, and adequate protein intake, such as chicken, fish, tofu, milk, etc., should be ensured.
d. Low fibres
Ingestion of dietary fibres should be reduced in the early post-operative period in order to avoid intestinal irritation and cause diarrhoea or enteric infarction.
2. Post-operative dietary adjustment
a. Supplementary water
After the operation, the patient should fully replenish the moisture to facilitate the release of metabolic waste, but care needs to be taken to avoid large quantities of fast-water to avoid electrolyte imbalances.
b. Vitamins and minerals
Adequate vitamin and mineral supplements contribute to healing and physical recovery. Fresh fruit juice, vegetable juice, etc.
c. Avoiding Stimulatory Foods
Incentive foods such as spicy, greasy and cold should be avoided and gastrointestinal stimulation reduced.
3. Dietary adjustment in exceptional circumstances
a. Hemorrhage trends
If a patient has a tendency to haemorrhage, heated, overheated food should be avoided in order to reduce the risk of oral and digestive haemorrhage.
b. Anaemia
Anemia patients should increase the amount of iron-rich food, such as red meat, pork liver, green leaf vegetables, and so forth, with vitamin C-rich food to promote iron absorption.
c. Risk of infection
In order to reduce the risk of infection, food should be fresh and clean and leftovers should be avoided.
4. Post-operative dietary recovery phase
a. Progressive transition
As the body recovers, it is possible to gradually move from fluid to semi-fluent food, and finally to a normal diet.
b. Increased dietary fibres
Once normal diets have been restored, appropriate intake of dietary fibres should be increased to maintain intestinal health.
c. Food balance
To ensure a balanced diet with sufficient energy, protein, fat, carbohydrates, vitamins and minerals.
5. Notes
a. Individual differences
The diet must be adapted to the individual ‘ s condition, physical condition, taste and nutritional status.
b. Medical guidance
The post-operative diet shall be conducted under the direction of a doctor, especially for patients who require special nutritional support.
c. Nutrition assessment
Nutritional assessments are carried out on a regular basis and, if necessary, the nutritionist is asked to develop a personalized diet plan.
d. Monitoring response
Attention should be paid to the physical response to food consumption, such as symptoms of nausea, vomiting and diarrhoea, which should be communicated to doctors in a timely manner.
Concluding remarks
Post-operative dietary adjustment for blood patients is a gradual process requiring the joint efforts of patients, families and medical teams. A decent diet not only provides the necessary nutritional support, but also helps to promote healing, increase immunity and reduce complications, thereby accelerating the process of rehabilitation. Patients should follow medical instructions and have a rational diet to facilitate full physical recovery.
