Diet therapy and rehabilitation for patients with cerebral hemorrhage
Cerebral hemorrhage refers to hemorrhage caused by rupture of blood vessels in the brain parenchyma. The most common causes are hypertension and cerebral arteriosclerosis, which are often induced by factors such as exertion and emotional agitation, so most of them occur suddenly during activities.
After the onset, the patient quickly entered a coma; he had large and slow pulses, deep and slow breathing, facial flushing, and optic nerve papillary edema; most were accompanied by central high fever.
Cerebral hemorrhage can occur anywhere in the brain parenchyma, it can be single or multiple.
However, most of the hypertension and cerebral arteriosclerotic cerebral hemorrhage are single.
The most common sites are the inner capsule, basal ganglia, followed by the outer capsule and frontal lobe.
Brain stem and cerebellum discomfort.
The diet therapy and rehabilitation of patients with cerebral hemorrhage disease should pay attention to the following points in the diet of patients with cerebral hemorrhage disease: (1) Limit the total dose and control the weight in the standard or close to the standard weight range.
(2) Reduce the intake of saturated fatty acids and plasma (the daily intake is limited to less than 300 mm), and try to eat less or no fatty meat, animal oil and animal offal with high saturated fatty acids.
(3) Eat more foods (coarse grains, vegetables, fruits, etc.) that consume the expected fiber, and try to eat less cane sugar, honey, fruit sugar, and pastries.
(4) Daily protein should account for 12% -15% of the total content and contain a certain amount of high-quality protein (milk, eggs, lean meat, chicken, fish, soybeans, etc.).
(5) Vitamin C, nicotinic acid (vitamin PP), vitamin B6 and vitamin E should be supplemented appropriately; attention should also be paid to the replacement of potassium, magnesium and trace elements chromium, selenium, manganese, and iodine.
(6) The daily salt intake should be controlled at about 4 grams.
(7) Timely quantification, small meals.
The micro-distribution of three meals is best; 25% -30% for breakfast, 35% -40% for lunch, 25% -30% for dinner, and you can add meals between meals.