For patients with SBS, what cooking method should be emphasized for nutrient conservation?

Steaming is the preferred cooking method for patients with Short Bowel Syndrome (SBS) due to its ability to preserve nutrients in food while ensuring that it is cooked adequately. This method uses water vapor to cook food, which minimizes nutrient loss that can occur through other cooking methods such as boiling, where nutrients leach into the cooking water, or frying, which can add fats and potentially harmful substances while altering the nutrient profile of the food.

In steaming, the food retains its vitamins, minerals, and other essential nutrients much more effectively. This is particularly important for patients with SBS, who may already have compromised nutrient absorption due to their condition. Using steaming as a cooking technique helps them obtain the maximum nutritional benefit from their food, supporting their overall health and dietary intake.