Taking a proper diet is important to manage the symptoms of COPD, just as we wrote before, we shall know what to eat and what to avoid. While eating, we can take several small meals to ease the pressure.
As suffering from the COPD, it increases the burden of the muscles to breathe. They have to work harder and use more energy so we need to eat more calories to supply the energy they need and to keep the muscles from becoming weaker. To this, keeping a good weight and asking the health care provider what our weight should be and how many calories we should eat each day are important too.(Weight loss is common in people who have COPD. We should see our health care provider if we lose more that 10 percent of our weight in six months, or more than 5 percent in one month.)
By eating small meals throughout the day can help provide the energy our body needs. Even if we aren't underweight, eating smaller meals that have the recommended number of calories has its advantages.A large meal in the stomach presses on the diaphragm, leaving the lungs less room to expand. Digesting a large meal also pulls blood and oxygen into the stomach and away from the rest of the body.
Aim for 4 or 6 mini-meals rather than 2 or 3 large meals throughout the day. These tips can help:
1. Build each mini-meal around two or three healthy foods: fruits and vegetables, whole grains and cereals, dairy products, and protein. Be sure to eat a balance of these foods.
2. Limit foods with empty calories. Foods that are high in sugar, white flour, and fat provide calories but no vitamins and minerals.
3. Go easy on salt (sodium). Too much sodium causes fluid buildup, making breathing more difficult. Avoid foods with more than 300 mg sodium per serving.
4. Avoid foods that cause gas or bloating, such as fried or greasy foods, beans, and some similar fruits and vegetables. These can make it harder to breathe.
And below are some easy-to-prepare mini-meals:
One scrambled egg, whole-grain toast, and a melon slice
Half a turkey sandwich and vegetable soup
Baby carrots, rye crackers, and cheddar cheese
Vanilla yogurt and thawed, frozen blueberries