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2021 年 7 月 29 日 星期四  |
| 癌症病人如果吃這種一日三餐可以恢複得更好 |
分類: 未分類 |
飲食與癌症患者的治療密切相關，甚至可能影響治療的效果。化療期間的惡心嘔吐和食欲不振，癌症中醫調理往往導致癌症患者體重下降和營養不良，這也導致治療效果不佳，恢複緩慢。
癌症治療患者在康複期吃些什麼情況會好的更快呢?
癌症治療患者進行康複期飲食上還是我們要以學生營養補充企業為主，恢複體質，盡快補充恢複被癌細胞侵占的養分，這個社會時期中國營養的補充恢複要多吃高能量、高蛋白飲食。這些食物分為三類:
第一類就是碳水化合物，就是我們所說的米飯、饅頭。
第二大類就是油脂，包括了肉裏面所含的油脂，以及我們吃菜裏面含的油脂，炒菜用的油。
第三類是純蛋白質，包括肉類中含有的蛋白質。
這幾類食物都可以補充能量，但含能量最高的是油脂。油脂攝入過多容易導致高血脂，主要是補充蛋白質。
每天一定維持5種以上蔬菜水果。早餐可以先以豐富蔬果進行打底。
烹調方式儘量以燙、蒸為主。
主食改為雜糧飯，早晨是紅薯粥。
和我母親的愛人共進午餐，主要是蔬菜，還有一點肉。
新鮮蔬菜棒當零食。冰箱裏有芹菜條，黃瓜條，胡蘿卜條，餓的時候可以吃一根。
相關文章：
得了癌症之後應該怎麼做
得了癌症後不知道吃什麼?把問題交給營養師吧!
癌症患者應該怎麼吃三餐?
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| 2021 年 7 月 8 日 星期四 |
| 壽險的風險管理功能 |
分類: 未分類 |
1.不要把雞蛋放在一個籃子裏。
認為保險的收益太低,他們寧可把資金投在相對風險較高的的股票、債券等項目上。其實,真正懂得投資的人都知道:不要把雞蛋放在同一個籃子裏。他們常把資金四等分，平均資產投資在股票、債券、房地產和保險上。當前三項獲得高回報時，保險只是幫助他們節稅;前三項失敗時，保險可以及時保障他們的生計和經濟資源，或者為他們提供東山再起的資金。這正是體現出保險是一種特別的投資：儲蓄人壽保險“尋常當存錢，有事不缺錢，萬一領取救命錢!”
此外，購買保險可以合理免稅、避稅。
保險賠款是賠償個人意外的損失，不屬於個人私人收入，是不征稅的。按照《稅法》劃定，個人私人所獲賠款可在計較應納稅所得.此外，被保險人在保險實用期內身作古,壽險公司將按條約商定賠付身作古保險金，如投保單上有指定受益人的,壽險公司將保險金付給受益人。這種保險金的給付不作為遺產處理，它有以下好處 ： 可免征遺產稅、所得稅，有利於財產轉移和節稅; 不必用來抵償債務，任何單位和個人無權對這筆保險金進行保全和凍結; 可避免繼承糾紛; 可以讓自己最愛的人合法得到財產。
3養兒防老可靠嗎?
自我國實行獨生子女政策以來 , 家庭結構變成了 “4:2:1 ”型，即一對夫婦要養四個老人和一個孩子 , 除自己外 , 人均要負擔 2.5 人的生活費用 , 這顯然是無力承擔的一副重擔 , 所以“養兒防老”恐怕心有餘而力不足啊 !靠天靠地，不如靠自己，想在晚年過上安康生活，只有靠自己未雨綢繆，早早做好保險規劃，這是社會進步的大勢所趨。中國的壽險公司可幫我們安享晚年， 維護個人尊嚴，免費物業按揭估價套現 真正做到老有所養，老有所依。
4保險是身份、身價的體現
保險是專業人士身份、信用、身價的最佳體現，保單上的保險金額可以證明我們的自身價值。
5居安思危、有備無患
中國人年平均死亡率是3‰平均每天16人喪命公路意外...小偷不一定會來光顧,但我們還是願意裝防盜門;天不一定會下雨,但雨傘卻是我們常備的物品;風險並一定會發生,但人壽保險卻不能不買。
六、年輕時買保險，是對年老時承擔的責任
年輕的時候，為自己的晚年做好准備，准備錢時而不是錢時。年輕預備年老，這是極睿智;有錢預備沒錢，這是真遠見。人生最大的悲哀，莫過於在晚年的時候才發現竟然沒有為自己預留足夠的生活費用，而太平洋人壽保險則可以保證晚年經濟獨立，生活過得有尊嚴。
相關文章：
保險公司根據什么理賠?
人壽保險的意義
人壽保險的經濟意義 |
| 2015 年 1 月 7 日 星期三 |
| White Beans |
分類: 未分類 |
From Redbook
Tasty beans and greens add flavor and nutrition to this simple pasta recipe.
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Nutritional Information
Calories 461
Total Fat 15g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 75g
Dietary Fiber --
Sugars --
Protein 15g
Calcium --
penne escarole white beans toasted breadcrumbs
Tina Rupp
Serves: 6
Prep Time: 20 min
Cook Time: 15 min
Ingredients
U.S. Metric Conversion chart
1/2 cup(s) dried plain breadcrumbs
5 tablespoon(s) olive oil
1 pound(s) dried whole-wheat penne or cut ziti pasta
5 anchovy fillets, minced
2 clove(s) garlic, finely chopped
1 head(s) escarole (1 1/2 pounds), separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)
1 can(s) (15.5-ounce) cannellini beans, drained and rinsed
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) ground black pepper
Directions
Bring a large pot of salted water to a boil.
Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.
Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.
Drain pasta in colander; reserve 1 cup of the cooking water.
Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs.
|
| 2014 年 11 月 6 日 星期四 |
| Chicken and Mushrooms |
分類: 未分類 |
triple-tested at the Good Housekeeping Research Institute
Earthy mushrooms and satisfying whole grains make this chicken and rice dish a delicious and healthful dinner option.
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Nutritional Information
(per serving)
Calories 340
Total Fat 13g
Saturated Fat 2g
Cholesterol 118mg
Sodium 595mg
Total Carbohydrate 21g
Dietary Fiber 3g
Sugars --
Protein 35g
Calcium --
My Plate Inspired
Chicken with Mushrooms and Brown Rice
James Baigrie
Serves: 4
Yields: 4 main-dish servings
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 1/4 pound(s) skinless, boneless chicken thighs
1 package(s) (10-ounce) sliced cremini mushrooms
2 medium stalks celery, thinly sliced
1 teaspoon(s) chopped fresh thyme leaves
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 cup(s) instant brown rice
1/2 cup(s) dry white wine
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
8 baby summer squash, halved and steamed
Directions
In 12-inch skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.
To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling.
Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with squash.od match.ly. on the side.
|
| 2014 年 10 月 8 日 星期三 |
| Cheddar Crêpes |
分類: 未分類 |
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Serve these cheesy broccoli-stuffed crêpes with a mixed green salad for a satisfying vegetarian meal.
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Nutritional Information
Calories 415
Total Fat 25g
Saturated Fat 12g
Cholesterol 155mg
Sodium 725mg
Total Carbohydrate 26g
Dietary Fiber 4g
Sugars --
Protein 21g
Calcium --
Serves: 6
Yields: 6 main-dish servings
Total Time: 1 hr
Prep Time: 45 min
Cook Time: 15 min
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
3 large eggs
2/3 cup(s) all-purpose flour
3 cup(s) reduced-fat (2%) milk
4 tablespoon(s) margarine or butter, melted
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 small red onion, sliced
2 tablespoon(s) cornstarch
2 package(s) (10-ounce) frozen chopped broccoli, thawed
1 package(s) (8-ounce) shredded sharp Cheddar cheese
1/4 cup(s) (loosely packed) fresh parsley leaves, chopped
Directions
In blender, combine eggs, flour, 1 1/2 cups milk, 2 tablespoons margarine, and 1/2 teaspoon salt. Cover and blend until smooth, scraping down sides of blender occasionally. Transfer batter to medium bowl; cover and refrigerate at least 1 hour or overnight to allow flour to absorb liquid.
Lightly brush 10-inch nonstick skillet with some melted margarine and heat on medium 1 minute. With wire whisk, thoroughly mix batter to blend well. Pour scant 1/4 cup batter into skillet; tilt pan to coat bottom completely with batter. Cook crêpe until top is dry and set and underside is lightly browned, about 2 minutes.
With spatula, loosen edge of crêpe; turn over. Cook 30 secondssubtank plus to 1 minute or until second side is browned. Slip crêpe onto waxed paper. Repeat with remaining batter, brushing pan lightly with margarine before cooking each crêpe and stacking crêpes between layers of waxed paper. You should have at least 12 crêpes.
Meanwhile, preheat oven to 400 degrees F. In 12-inch nonstick skillet, heat Managed Firewall Service remaining tablespoon margarine on medium until hot. Add onion and cook 6 to 8 Panamanian foundationminutes or until tender and beginning to brown. In cup, stir together cornstarch and remaining 1 1/2 cups milk. To onion in skillet, add milk mixture, broccoli, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Heat to boiling; boil 1 minute. Remove skillet from heat; stir in 1 1/2 cups Cheddar.
Place crêpes on work surface; spread generous 1/4 cup broccoli mixture on half of each crêpe. Starting from side with broccoli, roll up crêpes and place, seam side down, in shallow 2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup Cheddar.
Bake about 15 minutes or until cheese melts and crêpes are heated through. Sprinkle with parsley. away. with maple syrup. |
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