贫血人群食谱与营养配餐设计
摘要
据不完全统计,2010年我国贫血人群已达3800万,且这一数字还在不断上升~([1])。贫血病人在症状上表现有皮肤苍白、神疲乏力、记忆力减退、注意力不集中,严重者可出现呼吸急促、男子性功能障碍以及女子月经不调等。由于贫血是细胞水平的机制所导致的,现代医学除对于急性患者给予输血、输氧等措施,尚无太好的疗法,贫血的治疗难以体现疗效。因此贫血人群的日常护理尤为需要重视,对于日常营养的搭配应给予重视。营养配餐是一种科学健康的饮食方式,它以科学的营养理论作为指导,对糖类、脂质、蛋白质等营养素进行均衡摄入,以达到平衡营养、保持健康的效果。本文就现阶段对于贫血病人的食谱与营养配餐设计进行综述。
According to incomplete statistics, anemia population has reached 38 million in 2010 in China, and the number has been increasing~([1]). Anemia patients have symptoms of ochrodermia, fatigue, memory impairment, impaired concentration, severe cases may have ecphysesis, male sexual dysfunction, and female irregular menstruation. Anemia is caused by mechanism of cell level, modern medicine has no ideal treatment except blood transfusion and oxygen delivery for acute patients, and curative effect of anemia is difficult to reflect. Therefore, daily nursing of anemia population is especially important, it is necessary to pay attention to collocation of daily nutrition. Nutrition recipe is a scientific and healthy diet, which has balanced intake of sugar, lipid, protein and other nutrients with guidance of scientific nutrition theory, to achieve balanced nutrition and maintain healthy effect. The article reviews design recipes and nutritional collocation of anemia patients at current stage.
According to incomplete statistics, anemia population has reached 38 million in 2010 in China, and the number has been increasing~([1]). Anemia patients have symptoms of ochrodermia, fatigue, memory impairment, impaired concentration, severe cases may have ecphysesis, male sexual dysfunction, and female irregular menstruation. Anemia is caused by mechanism of cell level, modern medicine has no ideal treatment except blood transfusion and oxygen delivery for acute patients, and curative effect of anemia is difficult to reflect. Therefore, daily nursing of anemia population is especially important, it is necessary to pay attention to collocation of daily nutrition. Nutrition recipe is a scientific and healthy diet, which has balanced intake of sugar, lipid, protein and other nutrients with guidance of scientific nutrition theory, to achieve balanced nutrition and maintain healthy effect. The article reviews design recipes and nutritional collocation of anemia patients at current stage.
引文
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[3]范志红.食物营养与配餐[M].中国农业大学出版社,2010.
[4]蔡鸣.营养平衡与科学配餐方法[M].同济大学出版社,2010.
[5]葛叮佑.中国居民膳食指南[M].北京:人民出版社,2011.
[6]张越锋,李福燕,吴瑛.红枣多糖及红枣硒多糖抗氧化活性的比较研究[J].食品研究与开发,2015,36(03):4-9.
[7]王海滨,夏建新.小米的营养成分及产品研究开发进展[J].粮食科技与经济,2010,35(04):36-38+46.
[8]吴国泰,刘峰林,杜丽东,等.当归生姜羊肉汤的保健及医疗价值研究概况[J].食品与药品,2016,18(03):218-222.