Nutrition recommendations
From a residual length of the small intestine of 30 to 50 cm permanent artificial nutrition via infusion. From a residual length of the small intestine of 60 to 80 cm, start as soon as possible after the operation with food intake in the form of a light full diet. So-called form diets can also be used in the first period alone or in combination with normal nutrition. These are nutrient concentrates in liquid form which are easily absorbed in the digestive tract.
- Frequent small meals, chew well.
- Immediately after the operation, avoid lactose at first, then gradually test tolerability.
- Prefer foods that are easy to break down, rich in carbohydrates and low in fiber.
- Do not drink anything until 1 hour after each meal.
- In the case of fatty stools, reduce the daily fat intake and replace 50 to 75% of the dietary fat with MCT fats if necessary.
- After removing the end part of the small intestine, add vitamin B 12.
- Add fat-soluble vitamins as required, for example in tablet form.
Example of a daily menu for short bowel syndrome
1. breakfast 1. snack 2 . Snack Lunch Snack Dinner Snack Late meal MCT fats and their use are described in detail in the chapter ” Condition after stomach surgery”. With this type of food the need for unsaturated and polyunsaturated fatty acids is not guaranteed.
In addition, the calcium requirement is not covered by the absence of milk products. Calcium-rich mineral waters plan! Usually lactose is tolerated again some time after the operation.
Vital fatty acids can be given also in capsule form. The aim is to avoid malnutrition by a fast transition to a light full diet. This diet plan contains on average: 90 g protein, 60 g fat (of which 32 g MCT fat), 350 g carbohydrates and 2500 kcal.
- Fat-reduced, use of MCT fats, without dairy products
- 60 g toast, 15 g MCT margarine, 20 g jam, 20 g honey
- 45 g bread roll, 3 g MCT margarine, 30 g turkey breast
- Carrot mix drink: 250 ml carrot juice, 30 g melting flakes
- Steamed haddock, vegetables, parsley potatoes, pear compote
- 100 g haddock, 10 g lemon juice, salt, 5 g MCT edible oil
- 100 g zucchini, 100 g carrots, 5 g MCT edible oil
- 150 g boiled potatoes, chopped parsley
- 150 g pear compote, 3 butter cookies
- 45 g rye mixed bread, 5 g MCT margarine, 40 g corned beef, 50 g mustard cucumber
- 80 g mixed wheat bread, 15 g MCT margarine
- Meat salad: 80 g cold roast, 50 g each of canned asparagus and pineapple, spices, some vinegar and 5 g rapeseed oil (to improve the supply of linoleic acid)
- 45 g toast bread, 30 g poultry sausage
- Drink between meals.
