Nutritional regulation for surgical patients

Author: Liu Yanping, edited by Yu Kang
Publisher:
Publish Date: 2003-07-01
Features: This book is written by physicians from the Nutrition Department of Peking Union Medical College Hospital, providing a detailed introduction to nutritional management before and after various surgical procedures. It systematically covers nutritional changes related to diseases, preoperative nutrition and gastrointestinal preparation, as well as postoperative nutritional therapy in different stages, according to the surgical site and type. The book includes nutritional knowledge for digestive system surgeries, cranial surgeries, fractures, gynecological and obstetric surgeries, kidney transplantation surgeries, etc. The entire book is concise, vivid, and easy to understand, with strong practicality and relevance. It is divided into three parts:
Part 1: Let’s Talk About Nutrients
Before diving into the main topic of nutritional therapy for various surgical procedures, this section provides an introduction to basic nutritional knowledge, aiming to be brief, vivid, and accessible.
Part 2: Nutritional Management Before and After Surgery for Various Diseases
This part systematically introduces nutritional changes related to diseases, preoperative nutrition and gastrointestinal preparation, as well as postoperative nutritional therapy in different stages, based on the surgical site and type.
· Digestive system surgeries (oral cavity, gastrointestinal tract, liver, gallbladder, pancreas, anorectal)
· Cranial trauma and surgeries
· Fractures
· Gynecological and obstetric surgeries
· Kidney transplantation surgeries
Each chapter incorporates easy-to-learn, practical, and applicable meal plans. The meal plans combine household cooking techniques and new enteral nutrition methods, reflecting the latest advancements in clinical surgical nutrition and offering clear and effective guidance.
Part 3: Appendices
To facilitate the use of this book for dietary and nutritional planning, practical tool tables are provided at the end, such as food protein content tables, food potassium content tables, etc.