How to eat to get better quickly after having erectile dysfunction? Dietary guidelines for ordinary people, pregnant women, children, the elderly... →

During the epidemic, home life cannot be separated from the word "eating", but what should different groups of people eat more scientifically? How to eat in the most nutritious way?

Wuhan disease control experts recommend that citizens keep this "Dietary Guidelines for Various Groups during the Epidemic"!

01 General population

Nutrition is closely related to immunity. Reasonable nutrition and a balanced diet are essential to enhancing immunity and maintaining health.

The daily diet should include a variety of foods, with at least 12 kinds of food per day and at least 25 kinds of food per week, with a combination of coarse and fine foods, meat and vegetables, dark and light foods, and dry and liquid foods.

Eat staple food at every meal, and appropriately increase the proportion of whole grains and potatoes, including corn, millet, oats, buckwheat, sweet potatoes, miscellaneous beans, etc.

Appropriately increase the intake of foods containing high-quality protein such as fish, poultry, eggs, lean meat, milk, and soy products, and consume an appropriate amount of animal liver.

Eat more fresh vegetables and fruits, at least 300 grams of vegetables and 200-350 grams of fruits every day. Choose seasonal, fresh, dark-colored fruits and vegetables.

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Eat regularly, at regular times and in regular amounts, eat in moderation, do not overeat, do not diet excessively, and develop good eating habits.

Eat a light diet, control the use of oil, salt and sugar in cooking, use more steaming, boiling and stewing, and less oil frying.

Take the initiative to drink plenty of water. Plain water or tea is recommended. Adults should drink 1500-1700 ml per day. Increase the amount of water when necessary. Sugary drinks and alcohol are not recommended.

You can choose fruits, raw vegetables, dairy products, and appropriate amounts of nuts as snacks, and choose less high-salt, high-oil, and high-sugar foods.

Exercise actively, insist on 30 minutes of moderate-intensity physical activity every day, avoid sitting for long periods of time, and ensure adequate sleep.

02 Pregnant women

Eat more diverse foods and increase the number of food types as much as possible. Daily food should include cereals and potatoes, fresh fruits and vegetables, livestock, poultry, fish, eggs, milk, soy beans, nuts and other foods. Eat seafood at least twice a week, have vegetables at every meal, and have fruits every day to ensure nutritional intake, but not in excess.

Pay attention to food hygiene, purchase fresh and hygienic ingredients, wash hands frequently, keep raw and cooked food separate, and recommend using serving chopsticks and spoons or a separate dining system.

Eat regularly and drink plenty of water. It is recommended to drink plain water or tea. Do not drink or drink less sugary drinks. Avoid strong tea and coffee. Do not eat foods high in oil, salt, or sugar. Do not smoke or drink.

In winter, due to the lack of sunlight or outdoor activities, you can take vitamin D supplements at 10μg/d; pay attention to the supplementation of folic acid and iron, supplement 400μg of folic acid every day before pregnancy for 3 months, and continue to supplement 400μg of folic acid every day during pregnancy; eat iron-rich foods regularly, choose iodized salt, and follow the doctor's advice to choose nutrient supplements for supplementation.

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For those with severe early pregnancy reactions, you can eat small meals frequently, preferably carbohydrate-rich, easily digestible grains and cereals, and appropriately supplement with vitamin B1, vitamin B2, vitamin B6, and vitamin C.

Engage in appropriate physical activity and manage your weight.

During the epidemic, you should take good care of yourself during prenatal checkups and pay attention to indicators such as blood pressure and blood sugar. If any abnormalities are found, please follow the doctor's advice.

Mothers should start breastfeeding as soon as possible after giving birth and continue breastfeeding.

During the period of confinement, mothers should eat a variety of foods but not too much. There are no special food taboos. Drink more soup, but eat meat while drinking soup. It is not advisable to drink oily soup. Pay attention to nutrition throughout the lactation period, ensure that the nutrition is adequate and balanced throughout the lactation period, so as to continue breastfeeding.

Maintain a happy mood, get enough sleep, learn to release stress and avoid anxiety.

03 Children

The food variety is rich, 12 or more kinds a day, 25 or more kinds a week, including cereals and potatoes, vegetables and fruits, fish, poultry, meat, eggs, milk, beans and nuts, etc., with a combination of meat and vegetables, coarse and fine, and colorful.

Eat more fresh vegetables, fruits, soybeans, milk, and cereals. Eat 300-500 grams of vegetables every day, and eat vegetables at every meal, with dark vegetables accounting for more than half. Eat fish, poultry, eggs, and lean meat in moderation, preferably fish, shrimp, poultry, and lean meat, and eat less fatty meat.

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Cook food properly, use more steaming, boiling, stewing or cold dishes, and less frying, roasting or baking. Use less oil and salt, and eat light and non-greasy food.

Drink plenty of water, preferably plain water, in small amounts and multiple times. Children aged 6-10 should drink 1000 ml of water per day, children aged 11-13 should drink 1100-1300 ml per day, and children aged 14-17 should drink 1200-1400 ml per day. Drink less or no sugary drinks, and do not drink alcohol.

Eat three meals a day at regular times and regular amounts. Eat a good breakfast, a full lunch, and a moderate dinner. Eat out less and order less takeout. Wash your hands before eating, use serving chopsticks, and don’t waste food.

You can choose natural, fresh fruits and vegetables, dairy products and nuts as snacks. Eat less high-fat, high-salt and high-sugar foods such as French fries, spicy snacks and candies.

Do not be partial or picky about food and develop healthy eating habits.

When buying packaged food, use the nutrition label to find foods with high nutritional value. Do not eat expired food or food without a production date, quality certificate, or manufacturer.

Strive to achieve a balance between eating and exercise, engage in as much outdoor activities as possible, and insist on more than one hour of moderate to high intensity physical activities every day, such as running, playing ball, etc.

Maintain a reasonable work and rest schedule and ensure adequate sleep time: 10 hours a day for infants and primary school students, 9 hours a day for junior high school students, and 8 hours a day for high school students.

04 Elderly

Insist on food diversity, including cereals, potatoes, vegetables, fungi, algae, eggs, milk, seafood, livestock and poultry meat, as well as different types of food such as soybeans, fruits, and nuts.

Prepare soft food to suit the chewing and swallowing abilities of the elderly.

Increase the intake of foods rich in high-quality protein, such as eggs, milk, seafood, livestock and poultry meat, and soybeans.

No less than 200 grams of fresh fruit, choose more fruits rich in vitamin C such as lemon, kiwi, orange, grapefruit, cherry, etc.

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Make sure you eat no less than 300 grams of vegetables every day, with 1/2 of them being dark leafy vegetables; choose fungi and algae foods such as mushrooms and fungus.

Drink plenty of water in small amounts and multiple times, 100-200 ml each time, 1500-2000 ml per day.

Take appropriate nutritional supplements. If you are not eating well, you can take appropriate amounts of elderly nutritional formula powder, protein powder, vitamin and mineral supplements.

Don't drink alcohol and don't believe in exaggerated propaganda.

Maintain a positive attitude, do moderate exercise, maintain a regular schedule, and ensure adequate sleep.

05 People infected with the new coronavirus

Nutritional therapy is the basis of comprehensive treatment for patients infected with COVID-19 and should be implemented throughout the entire process of treatment and rehabilitation. Standardized nutritional therapy can help improve the nutritional status and clinical outcomes of patients infected with COVID-19, reduce medical costs, and improve their quality of life.

For patients infected with the novel coronavirus at home, follow the guidelines for a balanced diet, achieve food diversification, maintain good eating habits, arrange three meals a day or eat small and frequent meals at regular times and quantities. Food should be soft and easy to chew, swallow and digest. If necessary, it can be made into liquid, semi-liquid or soft food. Avoid fried, greasy, sweet, spicy and stimulating foods and condiments.

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Patients can be given appropriate energy according to their own weight and activity status, try to achieve and maintain a healthy weight, maintain a reasonable body fat and waist circumference; maintain moderate physical activity; and avoid rapid and excessive fluctuations in weight.

Ensure adequate protein intake. Appropriately increase the intake of foods rich in high-quality protein, preferably fish, poultry, eggs, lean meat, milk, soybeans and their products. If necessary, you can take protein supplements as an auxiliary. Try to avoid the intake of fatty meat, smoked and pickled processed meat, animal oil, etc.

Ensure adequate intake of fresh vegetables and fruits. Have vegetables at every meal, choose more dark-colored vegetables; have fruits every day, and avoid replacing fresh fruits with juice.

Ensure adequate drinking of water. Drink 1500-2000 ml of water daily, in small amounts and multiple times regularly. Try to choose boiled water or light tea, and avoid or drink less sugary drinks. Avoid drinking alcohol.

For patients with poor appetite, insufficient intake of normal meals, and elderly patients, oral nutritional supplements, special medical purpose formula foods, enteral nutrition, etc. can be used to supplement energy and various nutrients under the guidance of a physician or clinical nutritionist; for severe and critical patients, enteral nutrition is the first choice, and parenteral nutrition can be used when necessary, and monitoring and follow-up of nutritional treatment should be strengthened.

For COVID-19 infected patients with concurrent chronic diseases such as diabetes, hypertension, hyperlipidemia, hyperuricemia, and kidney disease, the principles of nutritional treatment for relevant chronic diseases should be followed while formulating an individualized nutritional treatment plan based on the patient's disease condition and metabolic characteristics.

Source: Jimu News

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