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Do People Know What To Eat After Surgery? Doctors, Nutritionists And Chefs Say No



Physicians, surgeons, nutritionists, nutritionists, and chefs analyzed the quality and quantity of ingredients to prepare suitable meals for surgical patients who were instructed to eat lightly at discharge.

Nutrition in people who have recently undergone surgery is one of the fundamental pillars that directly affects recovery success.But experts say many people don’t know what to eat after surgery.

That’s why a group of academics at Finis Terrae University have published a science-based recipe book investigating what constitutes the optimal healthy diet after surgery.

These meals include Entire perioperative period That is, before surgery (preoperative), during hospitalization (hospital), and after surgery (postoperative).

It is important to consider that responses to surgical stress induce a hypercatabolic state.this is Disorders of protein, carbohydrate and lipid metabolism The result is a gradual decline in organic and systemic function, with clinical manifestations that lead to loss of muscle mass and thus weight loss.

In this context: Patients undergoing elective (elective) surgery lose an average of 2 kg of lean body mass despite uncomplicated recovery (Non-fat mass of the body, e.g. muscle). Thus, any intervention results in muscle and other material loss in surgical patients.

Why is it so important?

In surgical patients, malnutrition is associated with prolonged hospitalization These are the result of increased postoperative complications, delayed recovery of bowel function, increased readmission rates, and increased incidence of postoperative mortality.

Current evidence is Malnourished patients are more susceptible to infections than the general population For example, the risk of severe COVID-related events increases 3.5 times.

This is even more pronounced in cancer patients. changes in nutritional status are frequent and often have a significant impact on quality of life, increase surgical complications, and adversely affect disease prognosis.

The balance of amino acids in the body depends on the amount of protein a healthy individual consumes. Maintaining this balance is essential in cancer patients and those undergoing surgery, and adequate nutrition throughout the perioperative period. ingestion is very important.

I don’t know what to eat after surgery

Dr. Monica Martinez, a colono-rectal surgeon and scholar at the Finis-Terrae University School of Medicine, is the author of the book. Light Regimen for Surgical Patients – Tasty Recipes Easy to Make at Home .

Martínez said, “Talking to fellow surgeons, given the reduced or unbalanced diet, most patients are undernourished during the postoperative period performed at home. We all agree on what we are doing.”

This means, “Sometimes Food guidelines provided by both hospitals and clinics do not specify amounts quality and form of food preparation”.

Additionally, the researchers added: boiled vegetables. This indicates a lack of calories, protein, vitamins and minerals. ”.

A doctor, a nutritionist, and a chef working together in one book

A group consisting of various regions and fields of expertise, I decided to make a book of useful and reliable nutritional tools This helps feed the majority of patients who have had surgery.

Dr. Martinez said, “We have created a menu for patients who have undergone surgery who have been given a light treatment by their treating doctor. Certainty, and helps to overcome ignorance.

Importantly, Each of these recipes are created by certified chefs who seek to provide the nutritional requirements requested by doctors But the taste of the dish is just as it is.

“This book is designed around interesting recipes and preparations that you can find in the worst of times and is meant to make you want to eat them. It’s important to keep in mind that it doesn’t just feed us, it gives us joy and emotion with every bite,” said U. Finis Terrae, executive chef at Le Cordon Bleu International.

with the interdisciplinary team that produced this book He has extensive experience in public and private healthcare systems. consists of Dr. Monica Martinez, Dr. Roberto Salas and Dr. Felipe Quintana.

In addition to Finis-Terrae University Medical School Scholar ; Priscila Verdugo and Luis Pinto, nutritionists. Christian Andrade, nutritionist. Carolina Kumscir, Tomas Kumscir, Julie Mankell, Franziska Lesnar, Ignacio Morale.

Similarly Chef of the School of Culinary Art Direction and Management of the same Institute Agree with Le Cordon Bleu. Graphic designer Felipe Barrientos. All worked together to investigate post-surgery diet.

Menu suggestions for surgical patients, including books It consists of 4 breakfast choices, 10 lunches, 10 dinners and 10 desserts. These are the nutritional calculations needed to be a balanced and optimal diet for the recovery of patients who have undergone surgery.

Books andIt will be available at various bookstores nationwide from October 21st, with a retail price of 15,000 pesos. For FONASA officials, it can be purchased at the Ediciones Universidad Finis Terrae office at Av. Pedro de Valdivia 1509, Casa Pocuro – Providencia for 5,000 pesos.

Source: Biobiochile

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