CN112841634A - Nutritional meal before enteroscopy - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- Pediatric Medicine (AREA)
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Abstract
The invention discloses a nutritional meal before enteroscopy. The nutritional meal comprises breakfast, lunch and dinner, and is low-residue diet; the low-residue diet food material comprises cooked rice, bread, udon noodle, sea bream, egg, bean curd, beef, jelly, biscuit, corn, radish, potato, and collagen. The nutritional meal before enteroscopy adopts the matching of low-residue diet, and overcomes the defects of the traditional methods of liquid diet, fasting and medicine excretion. According to the invention, through long-term screening, a plurality of nutrition meal formulas with the best effect are obtained, a standardized meal scheme for enteroscopy is formulated, and compared with the existing scheme that the traditional diet is taken before examination and is a liquid diet or a powder low-residue diet, the problem that enteroscopy patients have poor taste is solved.
Description
Technical Field
The invention belongs to the technical field of enteroscopy, and particularly relates to a nutritional meal before enteroscopy.
Background
The enteroscopy is a method of inserting the enteroscopy circulation cavity into the ileocecal part through the anus and observing the colon lesion from the side of the mucous membrane. The success or failure of enteroscopy and the cleanliness of the intestinal tract are one of the key factors, and if a lot of excrement still exists in the intestinal tract during the examination, the enteroscopy and the observation are influenced, and even the complete large intestine examination cannot be completed, so the preparation for cleaning the intestinal tract before the examination is very important. Generally, the patient is ordered to eat the 'less-slag and half-liquid diet' or the liquid diet the day before the enteroscopy, but most patients have insufficient understanding of the 'less-slag and half-liquid diet' and the communication cost of medical staff is greatly increased; meanwhile, the process of eating liquid food is not harmful to health for ordinary people, but causes pain to patients.
In 2019, the European gastrointestinal endoscopy society colonoscopy intestinal tract preparation guide and the Chinese digestive endoscopy diagnosis and treatment intestinal tract preparation related guide in 2019 clearly indicate that the low-fiber diet comprises fresh peeled fruits, cooked vegetables, cheese, meat, fish and white bread, so that the quality of intestinal tract preparation, the compliance of a patient to the intestinal tract preparation and the satisfaction of the patient can be improved.
At present, there are prepared foods suitable for enteroscopy according to the guidelines, for example, patent 201510485578.5 discloses a low-fat, hypotonic, low-slag enteral nutritional powder for patients with inflammatory bowel disease, comprising multivitamins, minerals, characterized in that the nutritional powder consists of proteins, fats, carbohydrates, epigallocatechin gallate, and said multivitamins, minerals, and is gluten-free; patent 201810715676.7 discloses a low-residue nutritional formula containing the following ingredients: proteins, carbohydrates, fats, vitamins and minerals. The food for the enteroscopy is powder or decoction, can meet the nutritional requirements of patients, but has poor edible taste, and the patients feel that the patients eat the medicine instead of the meal. The inventor finds through long-term practice that not all low-residue foods are suitable for being eaten before enteroscopy, and solves the problems that food fiber is retained in intestinal tracts and the enteroscopy is affected by the absorption and utilization rate of food, the color change of residual food and the like, so that the variety and eating time of the low-residue food need to be reasonably matched.
Disclosure of Invention
The invention aims to provide a nutritional meal before enteroscopy.
A nutritional meal for use before enteroscopy, wherein the nutritional meal comprises breakfast, lunch and dinner, and is low-residue diet.
Preferably, the food materials for low-residue diet comprise rice, bread, udon noodle, sea bream, egg, bean curd, beef, jelly, biscuit, corn, radish, potato, and collagen.
Preferably, the breakfast is porgy porridge, the lunch is Japanese beef patty, the dinner is corn porridge, and snacks, jellies and/or biscuits can be added among the three meals.
Preferably, the breakfast is chicken and egg porridge, the lunch is jelly and biscuits, and the dinner is Japanese beef patty.
Preferably, the breakfast is chicken and egg porridge, the lunch is chicken and juice of gordon euryale, radish and potato and white porridge, and the dinner is Japanese beef cake and white porridge.
Preferably, the nutritional meal is lunch and dinner, the lunch is chicken, gorgon euryale juice, radish and white porridge, and the dinner is Japanese beef cake and white porridge.
Preferably, the nutritional meal is suitable for postoperative polypectomy meals, the breakfast is collagen soup, the lunch is white porridge, the supper is porgy porridge, and snack jelly can be added among the three meals.
Preferably, the nutritional meal is suitable for postoperative polypectomy meals, breakfast is udon noodle, lunch is white porridge, supper is porgy porridge, and snack jelly can be added among three meals.
The invention has the beneficial effects that: the nutritional meal before enteroscopy adopts the matching of low-residue diet, and the traditional fasting and drug excretion methods are overcome. According to the invention, through long-term screening, a plurality of nutrition meal formulas with the best effect are obtained, a standardized meal scheme for enteroscopy is formulated, and compared with the existing scheme of taking powder low-residue food before meals, the problem that enteroscopy patients have poor taste is solved.
Drawings
FIG. 1 is an enteroscopy of volunteers on a dietary regimen according to example 1.
FIG. 2 is an enteroscopy of volunteers following the diet protocol of comparative example 1.
Figure 3 is an enteroscopy of volunteers on a dietary regimen according to example 2.
FIG. 4 is an enteroscopy of volunteers following the diet protocol of comparative example 2.
FIG. 5 is an enteroscopy of volunteers on a dietary regimen according to example 5.
FIG. 6 is an enteroscopy of volunteers following the diet protocol of comparative example 3.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
A nutritional meal before enteroscopy comprises breakfast, lunch and dinner, wherein the breakfast comprises 250g of porgy porridge, the lunch comprises 350g of Japanese beef patty, and the dinner comprises 250g of corn porridge.
The making method of the porgy porridge comprises the following steps: cutting into strips of about 3mm, decocting rice in water to half-cooked rice, adding porgy fillet and salt, and decocting with slow fire for about 20min to obtain final product; the mass ratio of the porgy fillets to the rice to the salt to the water is 1: 2: 0.2: 12.
the method for making the Japanese beef patty comprises the following steps: firstly, beating beef into meat stuffing, adding bread crumbs and salt, stirring uniformly, putting a little oil into a pan, putting meat cakes into the pan with medium fire, immediately covering the pan with a pot cover, frying for 2min, turning over, frying for 2min, turning to small fire, and slowly frying for 5min to obtain the beef stuffing; the mass ratio of the beef, the bread crumbs and the salt is 2: 1: 0.02.
the preparation method of the corn porridge comprises the following steps: taking corn flour, adding 8 times of water by weight, boiling in boiled water for 10min, and preparing.
Example 2
A nutritional meal before enteroscopy comprises breakfast, lunch and dinner, wherein the breakfast comprises 100g of chicken and 200g of egg porridge, the lunch comprises 200g of jelly and 150g of biscuits, and the dinner comprises 250g of Japanese beef patties.
The preparation method of the chicken comprises the following steps: taking chicken breast, boiling in boiled water for 5min, taking out, washing with cold water, adding salt into boiled water, boiling for 20min, taking out, and tearing into chicken shreds; the dosage mass ratio of the chicken breast to the salt is 40: 1.
the preparation method of the egg porridge comprises the following steps: washing rice, adding water, decocting for 30min, making into rice porridge, removing egg shell, adding salt, and decocting for 3 min; the mass ratio of the white rice to the water to the salt is 1: 8: 0.15.
the method for making the Japanese beef patty comprises the following steps: firstly, beating beef into meat stuffing, adding bread crumbs and salt, stirring uniformly, putting a little oil into a pan, putting meat cakes into the pan with medium fire, immediately covering the pan with a pot cover, frying for 2min, turning over, frying for 2min, turning to small fire, and slowly frying for 5min to obtain the beef stuffing; the mass ratio of the beef, the bread crumbs and the salt is 2: 1: 0.02.
example 3
A nutritional meal before enteroscopy comprises breakfast, lunch and dinner, wherein the breakfast comprises 100g of chicken and 200g of egg porridge, the lunch comprises 200g of chicken and radish and potato, and 100g of white porridge, and the dinner comprises 150g of Japanese beef patty and 150g of white porridge.
The preparation method of the chicken comprises the following steps: taking chicken breast, boiling in boiled water for 5min, taking out, washing with cold water, adding salt into boiled water, boiling for 20min, taking out, and tearing into chicken shreds; the dosage mass ratio of the chicken breast to the salt is 40: 1.
the preparation method of the egg porridge comprises the following steps: washing rice, adding water, decocting for 30min, making into rice porridge, removing egg shell, adding salt, and decocting for 3 min; the mass ratio of the white rice to the water to the salt is 1: 8: 0.15.
the method for making the Japanese beef patty comprises the following steps: firstly, beating beef into meat stuffing, adding bread crumbs and salt, stirring uniformly, putting a little oil into a pan, putting meat cakes into the pan with medium fire, immediately covering the pan with a pot cover, frying for 2min, turning over, frying for 2min, turning to small fire, and slowly frying for 5min to obtain the beef stuffing; the mass ratio of the beef, the bread crumbs and the salt is 2: 1: 0.02.
the preparation method of the white porridge comprises the following steps: washing white rice, adding 8 times of water, and decocting for 30min to obtain white porridge.
The preparation method of the chicken, the gorgon fruit juice and the radish potato comprises the following steps: peeling radix Raphani and rhizoma Solani Tuber osi, cutting into pieces, adding cooked Carnis gallus Domesticus and small amount of oil and salt, parching for about 5min, adding starch water to thicken, and parching for 3 min; the use amount mass ratio of the radish, the potato, the chicken, the oil, the starch water and the salt is 1: 1: 1: 0.2: 1: 0.02.
example 4
A nutritional meal before enteroscopy comprises lunch and dinner, wherein the lunch comprises 200g of chicken and radish juice and 100g of white porridge, and the dinner comprises 200g of Japanese beef cake and 100g of white porridge.
The preparation method of the chicken, the gorgon fruit juice and the radish potato comprises the following steps: peeling radix Raphani and rhizoma Solani Tuber osi, cutting into pieces, adding cooked Carnis gallus Domesticus and small amount of oil and salt, parching for about 5min, adding starch water to thicken, and parching for 3 min; the use amount mass ratio of the radish, the potato, the chicken, the oil, the starch water and the salt is 1: 1: 1: 0.2: 1: 0.02.
the preparation method of the white porridge comprises the following steps: washing white rice, adding 8 times of water, and decocting for 30min to obtain white porridge.
The method for making the Japanese beef patty comprises the following steps: firstly, beating beef into meat stuffing, adding bread crumbs and salt, stirring uniformly, putting a little oil into a pan, putting meat cakes into the pan with medium fire, immediately covering the pan with a pot cover, frying for 2min, turning over, frying for 2min, turning to small fire, and slowly frying for 5min to obtain the beef stuffing; the mass ratio of the beef, the bread crumbs and the salt is 2: 1: 0.02.
example 5
A nutritional meal before enteroscopy is suitable for postoperative meals of polypectomy, wherein 300g of collagen soup is taken as breakfast, 350g of white porridge is taken as lunch, and 250g of porgy porridge is taken as dinner.
The preparation method of the collagen soup comprises the following steps: adding collagen into 3 times of water, decocting for 30min, adding a little salt (about 1%), and decocting for 2 min.
The preparation method of the white porridge comprises the following steps: washing white rice, adding 8 times of water, and decocting for 30min to obtain white porridge.
The making method of the porgy porridge comprises the following steps: cutting into strips of about 3mm, decocting rice in water to half-cooked rice, adding porgy fillet and salt, and decocting with slow fire for about 20min to obtain final product; the mass ratio of the porgy fillets to the rice to the salt to the water is 1: 2: 0.2: 12.
example 6
A nutritional meal before enteroscopy is suitable for postoperative food of polypectomy, and comprises 280g of udon noodle as breakfast, 350g of white porridge as lunch meal, 250g of porgy porridge as dinner meal, and 200g of snack jelly between three meals.
The preparation method of the white porridge comprises the following steps: washing white rice, adding 8 times of water, and decocting for 30min to obtain white porridge.
The making method of the porgy porridge comprises the following steps: cutting into strips of about 3mm, decocting rice in water to half-cooked rice, adding porgy fillet and salt, and decocting with slow fire for about 20min to obtain final product; the mass ratio of the porgy fillets to the rice to the salt to the water is 1: 2: 0.2: 12.
comparative example 1
A nutritional meal before enteroscopy comprises breakfast, lunch and dinner, wherein the breakfast is porgy porridge 250g, the lunch is Japanese beef patty 350g, and the dinner is millet porridge 250 g.
The making method of the porgy porridge comprises the following steps: cutting into strips of about 3mm, decocting rice in water to half-cooked rice, adding porgy fillet and salt, and decocting with slow fire for about 20min to obtain final product; the mass ratio of the porgy fillets to the rice to the salt to the water is 1: 2: 0.2: 12.
the method for making the Japanese beef patty comprises the following steps: firstly, beating beef into meat stuffing, adding bread crumbs and salt, stirring uniformly, putting a little oil into a pan, putting meat cakes into the pan with medium fire, immediately covering the pan with a pot cover, frying for 2min, turning over, frying for 2min, turning to small fire, and slowly frying for 5min to obtain the beef stuffing; the mass ratio of the beef, the bread crumbs and the salt is 2: 1: 0.02.
the making method of the millet congee comprises the following steps: adding 8 times of water by weight into millet, and boiling with boiled water for 10min to obtain the millet.
Comparative example 2
A nutritional meal before enteroscopy comprises breakfast, lunch and dinner, wherein the breakfast comprises 100g of pork and 200g of egg porridge, the lunch comprises 200g of jelly and 150g of biscuits, and the dinner comprises 250g of pork cakes.
The preparation method of the pork comprises the following steps: boiling pork leg meat in boiling water for 5min, taking out, washing with cold water, adding salt in boiling water, boiling for 20min, taking out, and tearing into shredded pork; the using amount mass ratio of the pork leg meat to the salt is 40: 1.
the preparation method of the egg porridge comprises the following steps: washing rice, adding water, decocting for 30min, making into rice porridge, removing egg shell, adding salt, and decocting for 3 min; the mass ratio of the white rice to the water to the salt is 1: 8: 0.15.
the preparation method of the pork pie comprises the following steps: firstly, beating pork leg meat into meat paste, adding bread crumbs and salt, stirring uniformly, putting a little oil into a pan, putting meat cakes into the pan with medium fire, immediately covering the pan with a pan cover, frying for 2min, turning over, frying for 2min, turning to small fire, and slowly frying for 5min to obtain the pork meat paste; the using amount mass ratio of the pork leg meat, the bread crumbs and the salt is 2: 1: 0.02.
comparative example 3
A nutritional meal before enteroscopy is suitable for postoperative meals of polypectomy, wherein 300g of ham sea cucumber soup is taken as breakfast, 350g of white porridge is taken as lunch, and 250g of porgy porridge is taken as dinner.
The preparation method of the ham sea cucumber soup comprises the following steps: taking 43g of fermented sea cucumber, 25g of bean curd and ham respectively, 200g of soup stock, 4g of salt and 3g of scallion; cleaning and slicing the water-swollen sea cucumbers; cleaning bean curd and ham, and slicing; cleaning herba Alii Fistulosi, cutting into chopped herba Alii Fistulosi, boiling with strong fire, adding bean curd and ham, boiling with slow fire, adding water to boil sea cucumber, adding salt, and spreading chopped herba Alii Fistulosi.
The preparation method of the white porridge comprises the following steps: washing white rice, adding 8 times of water, and decocting for 30min to obtain white porridge.
The making method of the porgy porridge comprises the following steps: cutting into strips of about 3mm, decocting rice in water to half-cooked rice, adding porgy fillet and salt, and decocting with slow fire for about 20min to obtain final product; the mass ratio of the porgy fillets to the rice to the salt to the water is 1: 2: 0.2: 12.
experimental example:
selecting 3 volunteers, 1 volunteer according to the diet regulation of example 1 and comparative example 1, performing enteroscopy, and resting for 6 days according to normal diet in the middle of examination; 1 diet according to example 2 and comparative example 2, and then, enteroscopy was performed, and a rest was performed for 6 days on a normal diet in the middle of the examination; after 1 diet was adjusted according to example 5 and comparative example 3, enteroscopy was performed, and rest was performed for 6 days on a normal diet during the examination.
The results of the experiments are shown in fig. 1-6, and the enteroscopy of example 1 is clearly clear compared with that of comparative example 1, and no food residue remains in the intestines. In example 2, the enteroscopy image is clearly clear and no food residue remains in the intestine compared to comparative example 2. In example 5, the enteroscopy image is clearly clear and no food residue remains in the intestine compared to comparative example 3.
After long-term enteroscopy tests of the inventor, the conclusion is reached: the ingredients to be avoided in the meal before enteroscopy are vegetables, seaweed, mushrooms, sesame, buckwheat flour, millet, brown rice, black rice, beans (e.g. peanuts), salad, whole wheat bread, cereal bread, papaya, brown rice and some fruits (e.g. oranges), popcorn, nuts, cauliflower, fruits and vegetables which need to be prohibited from eating red seeds for the first two days, such as tomatoes, watermelons, kiwifruits, and milk products which produce gas from the intestinal tract.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. A nutritional meal before enteroscopy is characterized by comprising breakfast, lunch and dinner which are low-residue diets.
2. The pre-enteroscopy nutritional meal according to claim 1, wherein the food materials of the low-sediment diet comprise rice, bread, udon, snapper, egg, bean curd, beef, jelly, biscuit, corn, radish, potato, collagen.
3. The pre-enteroscopy nutritional meal according to claim 1, wherein the breakfast is porgy porridge, the lunch is Japanese beef patty, the dinner is corn porridge, and snack jelly and/or biscuits can be added among the three meals.
4. The pre-enteroscopy nutritional meal of claim 1, wherein the breakfast is chicken and egg porridge, the lunch is jelly and biscuits, and the dinner is Japanese beef patty.
5. The pre-enteroscopy nutritional meal of claim 1, wherein the breakfast is chicken and egg porridge, the lunch is chicken and radish potato and white porridge, and the dinner is Japanese beef patty and white porridge.
6. The pre-enteroscopy nutritional meal of claim 1, wherein the nutritional meal is lunch and dinner, wherein the lunch is chicken and radish potato, white porridge and the dinner is Japanese beef patty and white porridge.
7. The nutritional meal before enteroscopy according to claim 1, wherein the nutritional meal is suitable for use after endoscopic surgery, such as a postoperative meal after polypectomy, the breakfast is collagen soup, the lunch is white porridge, the dinner is porgy porridge, and snack jelly can be added between three meals.
8. The nutritional meal before enteroscopy according to claim 1, wherein the nutritional meal is suitable for use after endoscopic surgery, such as a postoperative meal after polypectomy, breakfast is udon noodle, lunch is white porridge, dinner is porgy porridge, and snack jelly can be added between three meals.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030180393A1 (en) * | 2000-10-13 | 2003-09-25 | Stern Howard S. | Nutritional dietary system, formulation, kit and method for use in preparing an individual for a predetermined activity |
| JP2004242523A (en) * | 2003-02-12 | 2004-09-02 | Q P Corp | Diet for large intestine endoscope examination |
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2021
- 2021-01-30 CN CN202110131199.1A patent/CN112841634A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030180393A1 (en) * | 2000-10-13 | 2003-09-25 | Stern Howard S. | Nutritional dietary system, formulation, kit and method for use in preparing an individual for a predetermined activity |
| JP2004242523A (en) * | 2003-02-12 | 2004-09-02 | Q P Corp | Diet for large intestine endoscope examination |
Non-Patent Citations (1)
| Title |
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| 焦黎等: "结肠镜检查前不同低渣饮食持续时间肠道准备效果对比观察", 《人民军医》 * |
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