What should you pay attention to if you have bone cancer

What should we pay attention to when we have bone cancer? Bone cancer is very common now. This disease has a great impact on the patient's body and brings great harm to our happy life. Therefore, we should pay more attention to it in our daily life and try to reduce the pain. What should we pay attention to in our daily diet?

1. Reasonable food structure

The patient's food structure should be diverse, novel, and well-structured. When making a recipe, try to do the following:

It combines lightness with high nutritional value, softness and easy digestibility with richness in vitamins, freshness with cold, hot, warm and neutral tastes, and the total amount supplied with the cold, hot, deficiency and excess symptoms of the patient's internal organs.

2. Balanced nutrition

According to the needs of patients, nutrients should be appropriate and complete. In addition to sufficient high-quality protein intake, it should generally be based on low fat and appropriate carbohydrates.

Pay attention to supplementing vitamins, inorganic salts, cellulose, etc., which can be obtained from fresh vegetables and fruits.

3. Sufficient calories

Since bone cancer patients have high protein decomposition, reduced anabolism and nutritional imbalance, their protein demand increases. Therefore, the total calorie intake of patients should be above 10 kilojoules per day and the protein intake should reach 1.5 grams per body weight, with high-quality protein as the main component.

4. Pay attention to cooking and eating methods

Before meals, try to avoid adverse stimulation such as oil smoke. In the selection, preparation and cooking of food, good sensory appearance of food should be created, and efforts should be made in color, aroma, taste and shape to suit and satisfy the taste preferences and habits of patients as much as possible, so as to enhance the appetite of patients. It is also necessary to adopt small and frequent meals, coarse and fine combinations, liquid food, alternating soft food with hard food, and sweet and salty food according to the patient's digestive capacity.