Dietary provision of medical science and technology to combat coronavirus first-line health care workers.

Writer liu Xiaojun
formerly director of the nutrition department of the People's Liberation Army's Bethun International Peace Hospital, is currently the director of the clinical nutrition department of Longhua District People's Hospital in Shenzhen, the chief physician, ph.D. in nutrition, and the high-level talents introduced by Longhua District. Twenty-five years of clinical nutrition, specializing in diabetes, kidney disease, digestive tract diseases nutrition treatment and critical illness, peri-surgical patients nutrition support and maternal and child nutrition management. Published nearly 30 professional academic papers, including 2 SCI papers. Editor-in-chief nutrition books 4, 12 participating in the compilation. As an expert, he participated in the development of China's first Dietary Guidelines for Diabetes in China and the Consensus of NutritionIsts in Overweight/Obesity Medicine in China. In 2015, the individual was named "National Nutrition Industry Advanced Worker" by the Chinese Nutrition Society and awarded the title of "100 Talents".
Is currently a member of the Chinese Nutrition Society, a member of the Standing Committee of the Clinical Nutrition Branch, a deputy director of the Diabetes Nutrition Branch, a member of the Nutrition Physicians Branch of the Chinese Physicians Association, a member of the Standing Committee of the Professional Committee on Nutritional Medicine of the Chinese Research Hospital Society, an executive director of the Guangdong Nutrition Society, a member of the Standing Committee of the Clinical Nutrition Branch, and a member of the Women's and Children's Nutrition Branch.
the beginning of 2020, the outbreak of new coronavirus infection in Wuhan, China, people's health and life safety are seriously threatened, many medical personnel regardless of personal safety fighting in the front line of the fight against disease, to treat patients. How to make hard-working medical staff in the front line to eat, eat well, maintain strong body resistance and exuberant energy, to avoid infection, nutrition workers are very concerned about the problem. The author, formerly the director of the nutrition department of the Platin International Peace Hospital, participated in the diet and nutrition support work of 1,200 medical staff of Beijing Xiaotangshan Hospital from May to June 2003 as a medical team member, and now provides the experience of the work at that time to everyone, hoping to help the nutrition colleagues and medical staff fighting in the front line of the fight against the epidemic. Hospitals can arrange the diet of medical staff according to their actual situation and according to local conditions.
, establish and improve the rules and regulations to strictly prevent food poisoning
. 1. Ideological and food hygiene education was provided to the hospital's cooks.
2. Implement the "May 4th" system of dietary hygiene in canteens, take responsibility for people, strict personal hygiene, and do a good job of protection.
3. Establish a canteen supervision system and a food inspection system.
, choose a safe and appropriate way to eat
in order to prevent cross-infection, health care workers the initial way of eating is boxed rice. There are fewer varieties of meals, and because of the large number of diners, 1-1.5 hours before the meal began to be divided into boxes, until the beginning of the meal, the food has become cool, green vegetables have also changed color.
front-line medical staff are wearing thick protective clothing, sweating a lot, physical exertion is greater, some people have lost weight. In response to this situation, we propose a way to ensure that health care workers eat enough, eat well, but also prevent cross-infection: health care workers are required to wear masks to the restaurant buffet in accordance with the prescribed time period, back to the dormitory to eat, in order to reduce the density of restaurant staff. This form of dining was supported by the majority of health care workers and affirmed by hospital leaders, and was soon implemented in the canteens of health care workers.
variety of food varieties increased, the quality has also improved significantly, each health care worker can choose according to their own eating habits, eat delicious meals. The fact that more than 50 days of safe and smooth operation proves the feasibility and correctness of this improved self-service decentralized dining method.
, according to the principle of balanced diet, reasonable nutritional distribution of meals
. 1. Ensure adequate energy intake
Due to the particularity of work, front-line medical staff are wearing 3 layers of protective clothing, wearing 3 layers of masks, working 4 to 6 hours a day, physical exertion is greater, equivalent to moderate physical activity, should be intake of sufficient energy every day to maintain strong physical strength and energy. Men should consume 10.03 to 11.29 MJ (2400 to 2700 kcal) per day, and women should consume 8.80 to 9.62 MJ (2100 to 2300 kcal) per day.
2. The supply of sufficient protein
protein is the main component of human tissue, many substances with important physiological effects are composed of protein participation, such as defensive immune globulin, etc., therefore, the intake of sufficient protein can enhance the body's immunity. First-line medical staff should eat 1.2 to 1.5g/kg of protein per day, thermal energy ratio of 12 to 15%, of which animal protein accounted for more than 1/3.
3. Fat intake should be moderate
Studies have found that high-fat, high-cholesterol diets reduce the body's resistance to infections, including bacterial, viral and parasitic infections. In addition, the first-line medical staff work intensity, psychological pressure is also relatively large, invisible impact on their appetite, so the diet should be light, avoid greasy, fat thermal energy ratio of 25% to 30%.
. Ensure adequate intake of carbohydrates
carbohydrates is the main source of energy for the human body, its energy supply accounted for 55% to 60% of the total daily energy, mainly from grains and grains.
. Adjusting the supply of inorient salts and vitamins
Many trace elements and vitamins are associated with the immune response, and their deficiency can lead to decreased resistance to the body. Therefore, it is necessary to ensure that front-line medical staff daily intake of sufficient fresh vegetables and fruits to meet the body's needs for a variety of inorance salts and vitamins, improve the body's immunity. There are not less than 2 to 3 kinds of green leafy vegetables per meal, and not less than 2 to 3 kinds of fruits per day.
6. Ensure adequate intake of water
Because of the special nature of the work of front-line medical staff, wearing thick protective clothing at work, long working hours, heavy workload, sweating a lot, but can not drink water to avoid going to the toilet, a working hour down, the body lost a lot of water, some even heat stroke, virtual, so, after work should be timely with green bean soup, light green tea water to supplement the water, can also drink some pure fruit juice, to clean, detoxify, increase immunity.
7. We should consider the eating habits of the dining staff, so as to make a reasonable match
In the nutritional meal, we should pay attention to take into account these differences, so that coarse grains and fine grains with, leeks and vegetarian dishes with dry food and porridge, as far as possible so that every health care worker can eat their own delicious meals. In the work should also often solicit everyone's views and requirements on the diet work, and constantly adjust the variety of meals, so that we can always maintain a good appetite.
attached. One-day buffet reference recipe
breakfast
small dishes: eggs, salted duck eggs, sauce, grilled intestines, rotten bamboo with celery, spicy cabbage, fan spinach, mixed with silk
Staples: coriander buns, bean sandbags, scones, bread, steamed corn, vegetarian dishes Buns, snacks
Soup: milk, yogurt, purple rice porridge
lunch
Hot dishes: sugar vinegar carp, crispy boy chicken, green pepper butter, Sichuan back pot meat, celery oil tofu, green shoots scrambled eggs, fried wood ear vegetables, mackerel rape wheat vegetables
Main foods: steamed bread, rice, scallion cakes, dumplings, small nests, bee cakes, snacks
Soup: big green bean soup, spicy soup
Middle
Hot dishes: steamed mackerel, spicy tea duck, radish muscular, cucumber meat slices Pepper scrambled eggs, western lime Japanese tofu, garlic mustard, mushroom rape
Staples: rolls, rice, hazelnuts, marinade noodles, sashimi fried rice, roasted sweet potatoes, snacks
Soup: corn porridge, mackerel tofu soup, yogurt
. Three kinds of fruit and one kind of fruit juice
daily
Zhao Changjun, editor-in-chief. Clinical Nutrition Diagnosis and Treatment (M). Hangzhou: Zhejiang Science and Technology Press, 2000.78-80.
Gu Jingfan, Yu Jizhi, editor-in-chief. Clinical Nutrition (M). Shanghai: Shanghai Science and Technology Press, 1990. 598-601.
"Experience of dietary nutrition support for front-line medical personnel in the fight against SARS"
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