Nutritional breakfast for repairing glucose tolerance factor and preparation method of nutritional breakfast

A technology for glucose tolerance and nutritious breakfast, applied in the field of clinical nutrition, can solve the problems of malnutrition and low energy in patients, and achieve the effects of enhancing biological effects, reducing dosage, and promoting transformation into

Active Publication Date: 2016-04-27
三亚怡心营养咨询服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using a very low energy diet for diabetic patients and performing interval fasting, resulting in malnutrition in patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A nutritious breakfast for repairing glucose tolerance factor, which is made of porridge made from 50g of buckwheat, 50g of (dried) shiitake mushrooms, 50g of (fresh) purple yam, and 150ml of water (amount for an adult). The preparation method is as follows:

[0021] (1) Dried shiitake mushrooms are soaked and softened, chopped and set aside;

[0022] (2) Remove the epidermis of fresh purple yam, keep the purple inner skin, mash it, and set aside;

[0023] (3) Mix 50g chopped shiitake mushrooms, 50g crushed purple yam and 50g buckwheat, add 150ml tap water, boil on medium heat (don’t let the foam on the surface overflow), change to low heat and cook for 28 minutes to make porridge That's it.

Embodiment 2

[0025] A nutritious breakfast for repairing glucose tolerance factor, which is made from 60g of buckwheat, 60g of (dried) shiitake mushrooms, 60g of (fresh) purple yam, and 180ml of water to make porridge (amount for an adult). The preparation method is as follows:

[0026] (1) Dried shiitake mushrooms are soaked and softened, chopped and set aside;

[0027] (2) Remove the epidermis of fresh purple yam, keep the purple inner skin, mash it, and set aside;

[0028] (3) Mix 60g chopped shiitake mushrooms, 60g crushed purple yam and 60g buckwheat, add 180ml tap water, boil on medium heat (don’t let the foam on the surface overflow), change to low heat and cook for 30 minutes to make porridge That's it.

Embodiment 3

[0030] A nutritious breakfast for repairing glucose tolerance factor, which is made of porridge made from 40g of buckwheat, 40g of (dried) shiitake mushrooms, 40g of (fresh) purple yam, and 130ml of water (amount for an adult). The preparation method is as follows:

[0031] (1) Soak the dried shiitake mushrooms until soft, then chop them up and set aside;

[0032] (2) Remove the epidermis of fresh purple yam, keep the purple inner skin, mash it, and set aside;

[0033] (3) Mix 40g chopped shiitake mushrooms, 40g crushed purple yam and 40g buckwheat, add 140ml tap water, boil on medium heat (don’t let the foam on the surface overflow), change to low heat and cook for 30 minutes to make porridge That's it.

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Abstract

The invention discloses nutritional breakfast for repairing the glucose tolerance factor. Buckwheat, shiitake and purple yams are mixed and decocted with water to form porridge, and then the nutritional breakfast is prepared; the weight ratio of the buckwheat to the shiitake to the purple yams to the water is 1:1:1:(3-4). Best food varieties are selected for preparing the nutritional breakfast, nutrition necessary to the glucose tolerance factor of the human body is provided, the nutrition of the glucose tolerance factor is balanced again, best nutrition is realized, nutrition damage of the glucose tolerance factor of type 2 diabetic patients and pre-diabetic patients with impaired fasting glucose and the damaged glucose tolerance factor can be repaired, the biological effect of insulin is better enhanced, utilization of in-vivo glucose is accelerated by activating phosphoglucomutase, the glucose is converted into fat, and elevated blood glucose is promoted to return to normal quickly. Thus, the dose of a medicine is reduced, complications of the diabetic patients are improved, the living quality is improved, and the life is prolonged.

Description

technical field [0001] The invention relates to the field of clinical nutrition, in particular to a nutritious breakfast, in particular to a nutritious breakfast for restoring glucose tolerance factor and a preparation method thereof. Background technique [0002] In today's world, with the rapid economic development and the acceleration of industrialization, the threat of non-communicable diseases to human health is increasing day by day. Among them, diabetes and the accompanying complications are ruthless killers that endanger health. Diabetic patients The rapid increase in the disease rate and the number of diabetic patients is even more staggering. According to the statistics of the International Diabetes Federation (IDF), there were 151 million diabetic patients in the world in 2000, and currently there are 285 million diabetic patients in the world. If the current growth rate is increased, it is estimated that nearly 500 million people will suffer from diabetes in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23V2200/328
Inventor 尹秋丽
Owner 三亚怡心营养咨询服务中心
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