Practical Guidelines for Nutritional Improvement and Standardization of Home-cooked Recipes for Maintenance Hemodialysis Patients
For those receiving maintenance hemodialysis, reasonable nutritional management is an extremely critical link in the treatment process.
This is not only related to the recovery of physical strength, but also has a more direct impact on dialysis results and long-term quality of life.
Because dialysis will cause some nutrients to be lost, coupled with the metabolic disorders associated with the disease itself, scientifically achieving the state of "eating well" has become a course that must be taken.
Next, we use a series of standardized and easy-to-operate home-cooked recipes and dietary techniques to help you effectively implement nutritional management while enjoying delicious food.
🍲 High-quality protein supplement: smooth and tender egg custard (a model of high biological value protein)
Delicate and specific ingredient ratios and a detailed list of quantified ingredients: Prepare two fresh eggs, which weigh about one hundred grams and can provide about twelve grams of high-quality protein.
(The ideal ratio of eggs to water is approximately 1 to 1.5, which is the key to a smooth and tender taste.) Take 200 ml of warm water.
A little salt (about 0.5 grams, for flavor enhancement).
If you want to enhance the flavor without increasing the phosphorus intake too much, just add a few drops of high-quality light soy sauce after cooking.
Step-by-step procedures and key cooking points :
The first step is to beat the eggs and season them. Break the eggs into a bowl, and then use chopsticks or a whisk to fully stir in the same direction, so that the egg white and egg yolk are completely integrated, and finally a fine foam appears.
Add a little salt and warm water and continue to beat evenly.
The use of warm water is the core technical point of steaming smooth and tender egg custard.
Passing through a fine-mesh sieve, the egg liquid is filtered and put into the steaming bowl. This process can remove unbeaten egg tendons and foam, thereby ensuring that the surface of the finished product is as smooth as a mirror.
Let it sit for 5-10 minutes to allow the bubbles to completely disappear.
Add water to the steamer, bring it to a boil, put the steaming bowl in it, cover the steaming bowl with a plate, or cover it with heat-resistant plastic wrap, and poke a few small holes to prevent water droplets from dripping and causing uneven surfaces.
Turn to medium-low heat and steam for 8-10 minutes, then turn off the heat and steam for another 2-3 minutes .
The egg custard made in this way is characterized by an extremely smooth and tender texture, which will quickly turn into a delicate state when eaten. It is extremely suitable for those with poor appetite or weakened digestive function. This is the specific meaning of nutritional adaptation of the flavor characteristics of the finished product.
Eggs are proteins with high biological value. Their absorption and utilization rate is relatively high, they can effectively replenish the protein lost during dialysis, and their impact on blood phosphorus is relatively small.
🥩 Balance of high-quality protein and phosphorus control: Pan-fried chicken breast (low phosphorus/protein ratio preferred)
One hundred and fifty grams of skinless chicken breast (about the size of a palm and the thickness of a finger), which is a high-quality source of low-phosphorus protein, with a precise ingredient ratio and a quantified ingredient list.
5 grams of olive oil (about a teaspoon).
A little black pepper, rosemary and other spices (instead of high-phosphorus seasonings).
Step-by-step operation process and tips for newbies to avoid pitfalls :
Preparation : Cut the chicken breast into two thinner steaks from the middle, and use a kitchen towel to absorb the moisture on the surface.
If the water is not absorbed, it will easily turn into "boiled meat" in the pot.
2. Marinate until the flavor is fully penetrated : Sprinkle some black pepper and spices on both sides of the chicken, rub it gently to make it even, marinate for 10 minutes.
Tips for avoiding pitfalls : Do not add salt at this time. Adding salt too early will cause the meat to lose water and become woody.
3. Key to frying : Pour olive oil into a non-stick pan and heat over medium heat until the oil surface trembles slightly.
Put the chicken breast inside, and fry it on one side while maintaining medium heat. The duration is about 2 to 3 minutes. Fry until one side is golden brown and crispy, then flip it over and fry for another 1 to 2 minutes.
If the meat is relatively thick, you can add a spoonful of water, then cover the pot and simmer for 1 minute to ensure it is cooked through and tender and juicy.
The so-called description of the flavor characteristics and nutritional adaptation of the finished product is as follows: The outer skin of this dish is slightly burnt, but the inside is fresh and tender. The use of spices makes up for the shortcomings of low-salt seasoning.
Chicken breast is a food with specific properties. It has a high proportion of protein but low phosphorus content. It can help people prevent excessive intake of meat from producing excessive substances such as creatinine and urea nitrogen during the period of protein supplementation. These substances are products of related metabolism, thereby reducing the burden on the body.
🥬 Dietary fiber to control potassium and water: Garlic zucchini (melon vegetables are preferred)
Precise ingredient ratio and quantified ingredient list: 300 grams of zucchini, which is about a medium size. It is a melon vegetable and its potassium content is relatively low.
2 cloves of garlic, minced.
5 grams of cooking oil.
Step-by-step procedures and flavor adjustment tips :
1. Cutting and processing : Wash the zucchini and cut into hob cubes or slightly thick slices.
It is not recommended to cut it too thin to prevent it from becoming too soft after frying.
2. Quick stir-fry : heat the pan with cold oil, add half of the minced garlic and sauté until fragrant.
Pour in the zucchini cubes, turn to high heat and sauté quickly .
This is key to maintaining the crisp texture of zucchini and reducing nutrient loss.
2. Season and serve : Stir-fry the zucchini until its edges become transparent and water starts to come out slightly. Add the remaining minced garlic and a little salt (about 1 gram), stir-fry quickly to make it even, and then it is ready to serve.
The following are tips for adjusting the taste. If the blood potassium control is in an ideal state, then a small amount of oyster sauce can be added to enhance the flavor. If the potassium intake needs to be strictly controlled, then just use garlic to enhance the flavor.
Introducing the flavor characteristics and nutritional adaptation of the finished product: This dish has such flavor characteristics, it smells fragrant, tastes crisp and tender, and has a strong garlic flavor.
The thing called zucchini, which belongs to the category of melon vegetables, is a typical representative of low potassium content. At the same time, it is rich in dietary fiber, which can promote intestinal peristalsis, thereby reducing the probability of difficulty in defecation, and can help the intestines to excrete some toxins.
Eat about two hands of vegetables a day, one of which should be these melon vegetables.
🍎 A snack to control sugar and potassium: apple slices with original yogurt (a combination of appropriate amount of fruit and high-quality protein)
Emphasis on precise ingredient combinations and quantitative ingredient details: 100 grams of apples, which is about half a medium-sized apple, and equivalent to the amount of fruit in a day, the size of a fist.
100 grams of sugar-free plain yogurt (about half a small box).
Step-by-step operation process and key points :
1. Fruit preparation : Wash the apples, peel, core and cut into thin slices.
Peeling can further reduce potassium levels.
2. Combine and enjoy : Put the apple slices into a bowl and top with plain yogurt.
It’s easy, quick and requires no cooking skills.
The following is a description of the flavor characteristics and nutritional compatibility of the finished product: apples with a sweet and sour taste, and yogurt with a dense texture and mellow taste. The combination of these two creates a great flavor.
There is a kind of fruit called an apple. It is a type with a moderately high glycemic index and a moderate potassium content. This type of fruit is more suitable for kidney patients who have less than ideal blood sugar control.
Yogurt can provide additional high-quality protein and calcium, but be careful to choose sugar-free products and control portion sizes.
This perfectly demonstrates how to increase nutritional value and satiety through combination while limiting the total amount of fruit to approximately 200 grams per day.
💧 Core tips for controlling liquids and inorganic salts throughout the day
In addition to the above-mentioned dishes, dialysis patients also need to pay attention to the following points in their daily management:
Staple food selection : 2-3 fistfuls of staple food a day is sufficient.
As part of the staple food, you can choose pumpkin, which is rich in dietary fiber and trace elements, which helps regulate insulin balance, is beneficial to maintaining normal blood pressure, and is also beneficial to maintaining normal blood sugar.
Fat limit : Daily fat intake should be strictly controlled.
Taking a family of three as an example, the total volume of oil used for cooking throughout the day will not exceed the size of the first joint of three thumbs.
Using a graduated oil pot when cooking can effectively avoid overdosing.
Fluid control : For patients whose daily urine output is less than 1 liter, strict water restriction (<2L/d) is required, in conjunction with sodium restriction (<3-4g/d).
Note that the potassium content of low-sodium and salt-free soy sauce sold on the market is higher than that of ordinary table salt. In order to avoid hyperkalemia, it is not suitable for consumption.
For the use of phosphorus binders, you must strictly follow the doctor's advice and take phosphorus binders with meals. It can absorb phosphorus in food like a magnetic magnet and excrete it with the help of feces. This is an effective way to control blood phosphorus.
If oral iron is taken together, it may cause gastrointestinal symptoms such as indigestion. You can take it with food to reduce discomfort.
With such refined dietary management, the daily protein intake, such as about 50 grams of protein per day when the weight is 50 kilograms, which is equivalent to the amount of meat, fish, eggs, vegetables, fruits and staple foods in the palm of your hand, can be transformed into an intuitive and operable "one punch, one palm, one handful". In this way, when enjoying home-cooked food, you can effectively improve and maintain good nutritional status, and improve your quality of life.
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