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Generally, the amount of food we eat is not enough for patients with burns, because during treatment, the patient's metabolism will increase rapidly. For a burn patient, the demand for calories and nutrients depends on the burn area and depth, as well as the case’s age and weight. Therefore, nutrition plays an important role in the whole treatment process.

Calories assessment

Doctors or dietitians assess the calories and nutrient requirements according to the individual conditions of patients, and then supply them with appropriate dietary patterns.

Early feeding

It is generally recommended that enteral nutrition should be provided within 24 to 48 hours after the occurrence of burns. Early feeding has the following advantages:

1. Maintain the integrity of the gastrointestinal mucosa.
2. Avoid the spread of gastrointestinal bacteria to other parts of the body, leading to infection or bacteremia.
3. Slow down the rate of metabolism.
4. Avoid intestinal obstruction and diarrhea.

Feeding route

In terms of calorie supply, we mainly divide it into two sources, one is enteral nutrition and the other is intravenous nutrition.

1. Intestinal nutrition includes feeding by mouth and intubation feeding.
2. Intravenous nutrition includes peripheral and total parenteral nutrition.

Food choice

High-calorie, high-protein supplements are important because burns lead to changes in metabolism and hormones that speed up the breakdown of muscle and protein, as well as the rapid depletion of energy in the body.

Food choice

1. High-protein food: it is mainly divided into animal protein and plant protein.

• Sources of animal protein: pork, chicken, fish, eggs, beef, viscera, dairy products, etc.
• Sources of vegetable protein: soybeans and their products (dried bean curd, tofu, bean curd roll, tofu chicken, etc.).

2. High-calorie foods: Besides protein, there are also fats and carbohydrates. Fat can provide high calories, but it cannot be absorbed and utilized well for burn patients.
3. Vitamin and mineral supplements:

• Vitamins A and C: These two vitamins play an important role in wound healing, intestinal and gastrointestinal integrity and infection prevention.
• The main sources of vitamin A are carrots, milk, sweet potatoes, liver, dark green vegetables, etc.
• The main sources of vitamin C are citric acid fruit (such as tangerine, orange, grapefruit, lemon, etc.) and guava, etc.

4. Vitamins B1, B2, B6, and nicotinic acid: can help the transfer and use of energy, so that the metabolism and use of nutrients can be more complete.

• B1: Whole grains, pork, milk, viscera.
• B2: Milk, eggs, viscera.
• B6: abundant in wheat germ, milk, yeast, especially liver and kidney.
• Nicotinic acid: Viscera (pork liver), pork, soybeans, peanuts.

5. Zinc: It can promote wound healing, such as oysters and liver.
6. Potassium: It is related to electrolytes and plays an important role in muscle tissue.
7. Iron: such as liver, red meat, dark green vegetables, etc.