As the body gradually extricates itself from the pain of the infection and enters the period of recovery, many rightly believe that “the nutritional supplement for the period of rehabilitation requires only more meat”. This perception is, in fact, a partial reading of the nutritional needs of the period of rehabilitation, and there are great errors.
Meat is undoubtedly an important source of quality protein. Protein plays a key role in the process of physical rehabilitation during the rehabilitation period, which is the basis for the body to construct and repair damaged tissue cells. For example, for muscle tissues that may be damaged during the infection, regeneration of immunosuppressive cells, etc., adequate protein supply can help accelerate the recovery process. However, it would be a big mistake to limit nutritional supplementation simply to eating more meat.
The physical needs of the rehabilitation period are a comprehensive and balanced nutritional “set”. In addition to proteins, carbohydrates are an indispensable source of energy. Carbohydrates provide the body with the energy it needs to maintain basic physiological functions and carry out its daily activities. Cereal carbohydrates, such as rough rice, oats and so on, are not only energy-rich, but also rich nutrients such as dietary fibres and B vitamins. Dietary fibres help to maintain normal intestinal creeping and prevent intestinal problems such as constipation, while vitamin B has important support for body metabolism, nervous system function, etc.
Vitamins and minerals also have irreplaceable status during the rehabilitation period. Vitamin C has a strong antioxidation function that helps the body to remove the free radicals that are generated during the infection, mitigates the damage to body cells by oxidizing stress, and also promotes the synthesis of gelatin proteins, which facilitates the repair of damaged tissues, which is widely found in fresh fruits and vegetables, such as oranges, lemons and broccoli. Vitamin D is essential for calcium absorption and bone health, and appropriate vitamin D intake during the recovery period helps to maintain bone strength and prevent osteoporosis that may arise from long-term bed rest or physical infirmity, which can be obtained through sun-burning and the consumption of vitamin D-rich foods such as fish liver oil, egg yolk, etc. Minerals, such as zinc, are involved in the synthesis of various enzymes in the body and are important for regulating the immune function. Foods such as seafood and nuts are a good source of zinc; iron is a key component of haemoglobin synthesis, which is essential for the prevention of anaemia and for ensuring the transport of body oxygen.
A range of health problems may arise if, during the rehabilitation period, the focus is only on meat intake, while the other nutrient supplements are ignored. Excessive meat intake, especially red meat, can lead to over-ingestion of fat and increase the risk of cardiovascular disease. At the same time, inadequate intake of dietary fibres can lead to intestinal disorders and symptoms of ingestion and constipation. Vitamin and mineral deficiencies may also affect the recovery of the immune function of the body, leaving the body in a state of vulnerability during the period of recovery and delaying the overall rehabilitation process.
The principle of scientifically sound nutritional supplementation should be observed during the period of rehabilitation. First, food diversity is ensured, and the daily diet should cover all types of food, such as cereals, meat, eggs, milk, vegetables and fruits. For example, a full wheat bread, a glass of milk, a fruit can be chosen for breakfast; lunch and dinner can be accompanied by a proper amount of skinny meat, fish or beans, and a large quantity of vegetables. Second, the ratio of the nutritional component can be adjusted appropriately according to the individual ‘ s physical condition and type of infection. For those who recover from a weak digestive system, the easily digestible sources of protein, such as yogurt, tofu, etc., can be increased as appropriate, while reducing the intake of greasy meat; for those with anaemic tendencies, emphasis is placed on iron supplementation, with more food for animal livers and dates.
Nutritional supplementation during the rehabilitation period is by no means simply more than eating meat. Only a comprehensive and balanced intake of all types of nutrients can satisfy the multiple needs of the body in the process of rehabilitation and provide a solid basis for its full recovery, helping us to move faster out of the infection and to embrace a healthy and vibrant life.
