What foods should be avoided for hand, foot and mouth disease

Hand, foot and mouth disease is a disease that can occur all year round, especially in summer and autumn. It often occurs in children under six years old and is more common in kindergartens. After the onset of hand, foot and mouth disease, patients should pay attention to changing some eating habits. In addition, they should improve various body functions, pay attention to diet, eat as light as possible, and avoid eating irritating foods in a short period of time.

Experts: The selection of ingredients for children's dishes should be based on the standards of easy chewing, easy digestion, and mild properties, and should include a scientific combination of staple and side dishes, and between meat and vegetables. Breakfast: cornmeal porridge, milk or boiled eggs, bread slices.

Lunch: staple foods such as steamed buns, dumplings, steamed buns, and rice; meat dishes such as fish, shrimp, chicken, beef, and pork; vegetables such as green vegetables, cucumbers, and radishes (crude fiber foods such as celery are not allowed). Lunch: Apples, oranges, bread, and biscuits. Dinner: staple foods such as steamed buns, dumplings, steamed buns, and rice; meat dishes such as fish, shrimp, chicken, beef, and pork; vegetables such as green vegetables, cucumbers, and radishes (crude fiber foods such as celery are not allowed).

What can’t you eat if you have hand, foot and mouth disease?

Experts point out that children should be fed light, warm, delicious, easily digestible, soft liquid or semi-liquid food, and should avoid eating cold, spicy, salty and other irritating foods.

Light food for hand, foot and mouth disease is food whose main ingredients are carbohydrates and plant fiber, which comes from the term in traditional Chinese medicine, that is, food low in fat, sugar and oil. Of course, since Western medical theory cannot be used to explain this rather vague term, food with less salt can also be considered light food.

Light food generally reduces the consumption of diseased organs by avoiding certain foods. In order to balance daily nutrition and consume sufficient energy, daily fat consumption should not exceed 15% to 30% of total energy, of which saturated fatty acids should be less than 10%; carbohydrates should account for 55% to 75% of daily energy needs; protein accounts for 10% to 15%; and salt should be less than 5 grams per day.