Nutrition Class
Recently, our hospital's nutrition specialist nursing team successfully held a dietary guidance health workshop titled "Accelerated Recovery Surgery: Nutrition First". The event focused on dietary management for perioperative patients. Through professional theoretical explanations, vivid displays of food images, and analysis of common dietary misconceptions after surgery, it helped patients and their families scientifically grasp the key points of perioperative diet. This provided strong support for promoting patient recovery, enhancing quality of life, and improving treatment outcomes.
This health lecture mainly explains the concept of perioperative period and the important role of scientific nutritional management in pre- and post-operative recovery. It also clarifies common misconceptions about postoperative diet: many people mistakenly believe that drinking soup can supplement nutrition, but in fact, the protein content in soup is far lower than that in meat, so it is not advisable to drink soup without eating meat; refined carbohydrates such as plain Congee and soft noodles lack sufficient protein and should be combined with eggs, fish, and other ingredients to make nutritious Congee; in the early postoperative period, intestinal function is weak, and blindly drinking regular milk can easily lead to lactose intolerance, so lactose-free milk or yogurt can be chosen; high-fat tonic soups such as turtle soup and ginseng chicken soup can actually increase the digestive burden, and postoperative patients are more suitable for mild nourishing tonics; high-quality proteins such as fish, shrimp, and eggs are not "exogenous substances" as commonly believed, and blindly avoiding them can lead to insufficient protein intake, which is not conducive to wound healing and physical recovery. At the same time, it is emphasized that nutritional management should continue into the home recovery phase. Patients need to pay attention to changes in weight, appetite, and physical recovery. If there are signs of continuous weight loss, significant decrease in food intake, and increased fatigue, they should seek medical evaluation in a timely manner and, if necessary, receive professional nutritional intervention to consolidate surgical effects and promote comprehensive recovery.
During the event, the nutrition specialist nursing team repeatedly emphasized a concept based on the latest clinical guidelines: there is no "one-size-fits-all" recipe for perioperative nutrition management. Instead, individualized plans must be developed based on the surgical site, recovery stage, underlying diseases, and personal tolerance. For example, the nutritional management focuses of colorectal surgery and esophageal surgery are quite different; nutritional support for diabetic patients must strike a balance between blood sugar control and recovery promotion; and special attention should be paid to digestive and absorptive abilities and the prevention of sarcopenia in elderly patients.
Finally, the interactive Q&A session at the event was filled with a lively atmosphere. Patients and their families took notes on the key points. Many family members expressed their sentiments, "We used to just tell patients to eat more, but we were never clear about what to eat, how to eat, and when to eat. Today, we finally understand and know how to take care of our family members in a scientific way."
Zhou Liqi, the leader of the nutritional specialist nursing team, stated in her summary: "We hope to transform professional nutritional knowledge into practical actions that patients can see and use through the 'Accelerated Rehabilitation Surgery, Nutrition First' series of activities. We truly aim to empower everyone on the journey against cancer, so that every patient can move forward with more strength and dignity during the difficult treatment process, thanks to eating scientifically and with peace of mind. This is not only nourishing life, but also a core embodiment of the humanistic spirit of nursing."
The nutritional specialist nursing team will continue to innovate activity formats, deepening, solidifying, and perpetuating the brand activity of "Nutrition First for Accelerated Rehabilitation Surgery", benefiting more patients in need. From classroom education to bedside guidance, from in-hospital diagnosis and treatment to home-based rehabilitation, the warm stories of "Nutrition" on the anti-cancer journey continue, bringing professional and caring nutritional support to more cancer-fighting families.
Photograph: Zhou Liqi, Huang Guifang
Editor: Ma Shiyu
First instance: Huang Guifang
Second instance: Jiang Bei