Characteristics of diets
Diet No. 15 in hospitals is called a general table. This is a full-fledged diet for many recovering patients, for example, after infectious diseases, pneumonia, neuroses, suffered injuries and injuries of the musculoskeletal system. This diet is also prescribed as a transitional food from the hospital to the home.
Culinary processing is usual, but it is desirable with restriction of table salt, fried meat and fish dishes, sausages, smoked products, spices.
There are many more highly specialized treatment-and-prophylactic, therapeutic-rehabilitation diets. Some of them are included in the complex of medical measures for nursing hard patients. Others - are intended for the prevention and treatment of a single disease or its complications.
One of these diets is the diet of FK Karelle. It is based on the properties of skimmed milk to prevent and eliminate swelling in case of cardiovascular insufficiency.
Professor VM Dilman recently offered food that can prevent malignant growths. So, for example, it is established that if anyone in the genus of women had breast cancer, then all girls from this family should be afraid of obesity. In addition, before they are puberty, daily enough large physical activity is shown. If someone from the next of kin was treated for cancer of the stomach, intestines, liver, then the diet of the rest of the family should more than usual contain vitamins A, C and dietary fiber.
Most people who have been shown to have a rehabilitative dietary meal after their illness, or a diet that aims to prevent the complication of a cured disease, usually have breakfast and dinner at home. Consequently, the main load on diet meals at lunch time. Therefore, it is for lunch that in each of them, first of all, there should be a set of dishes for diets №1,5 and 9.
In the diet canteens of industrial enterprises for workers with chronic diseases of the gastrointestinal tract it is also considered expedient to prepare a diet No. 2.
Food biologicalthe value and caloric content of dietary rations in industrial canteens, of course, must correspond to energy costs and nervous-emotional
workplace stresses. Thus, according to the recommendation of the Institute of Nutrition of the Academy of Medical Sciences of the USSR, the caloric content of the basic variant of the unified diet( according to the diet scheme No. 2) for patients with gastroenterological profile is 3455 calories, and the caloric content of the daily diet of the sparing variant( according to diet scheme No. 1) is 3,499 kcal.
The use of a unified diet, according to experts, shortens the period of psychological medical and biological adaptation of workers and employees to dietary nutrition, in general, increases the EFF the effectiveness of a set of measures that ensure the complete recovery of the person for whom this food is organized by the canteen.
Only diet number 5 should be prepared unsalted, then it will meet the requirements of diet number 10.
To ensure that diet No. 9 meets the requirements of diet No. 8, it should include steam and boiled dishes, and some of the first blooms should be prepared not for meat, fish andmushroom broths. In addition, all first and second courses should be under-salted.
Now let's take a closer look at diets № 1, 5 and 9.
The optimal nutritional value of diet № 1( in grams): proteins - 100. fats - 100, carbohydrates - 400-450.Caloric content of the diet is -2030-3130 kcal. Table salt - 10-12 g, calcium - 0,8, hair dryer - 1,6, iron - 15 mg, magnesium - 0,5 g. Bread - yesterday's baking or dried.
Soups: Milk with mashed cereals;puree from carrots, potatoes;milky with vermicelli. Flour for filling soups is not steamed.
The second dishes from meat and poultry: boiled or steamed cutlets from beef( low-fat, non-lean and not old);beef stroganoff from boiled same beef;boiled chicken.
Second fish dishes: boiled pike-perch, cod, silver hake, steam cutlets from the same fish. Garnish and second courses of vegetables: puddings from mashed vegetables, mashed potatoes from boiled early zucchini, pumpkin, from potatoes with carrots
The second dishes from cereals: porridges, puddings, vermicelli, boiled noodles. Cereals( except manna) before crumbling are crushed. Egg chicken or omelette steam.
Milk products are whole milk pasteurized, milk-dried, condensed, cream, fresh non-acidic estimate h. . fresh, non-acidic, wiped cottage cheese.
Sauces are only allowed milk or milk-egg.
From fruits to ration included ripe sweet apples, pears, strawberries, sweet cherries, bananas and whole benign juices and sweet fruits.
Apples - preferably baked, and if fresh, then without the skin.
Third courses: jelly, mousse, jelly, including dairy. Tea is weak, with milk or cream. Butter, unsalted, sunflower, always fresh.
Optimal nutritional value of diet number 5( in grams): proteins - 90- 100. fats - 80-100, carbohydrates - 350-400.Caloric content of a daily ration is 2800-3000 kcal. Table salt of 5-10 g, calcium - 0,8 g, phosphorus - 1,6 g, magnesium - 0,5 g, iron - 15 mg. Vitamins: C - 100 mg, B - 4, B2 - 4, PP - 15, A - 2 mg( without provitamin A).
First courses: vegetarian soups with cereals, vegetables, pasta. Flour and vegetables for the first dishes do not passer.
For the preparation of the second course dishes: beef is low-fat, non-lean, not old;rabbit, lean chicken, turkey, fish with no more than 5% fat content( cod, freshwater and sea bass, navaga, smelt, silver hake, pike, pike perch).Meat dishes are preferable to serving portions, boiled, as well as fish dishes. But it is allowed and steam cutlets, knels, meatballs.
Vegetables for garnishes: almost all boiled, including onions. You can snack from grated or chopped carrots with sour cream or vegetable oil, fresh cucumber, finely chopped white cabbage, vinaigrettes without vinegar and fresh onions.
Dishes and side dishes from cereals: any cereal in milk.
Egg chicken soft-boiled - one per day or omelet from one egg.
All ripe and sweet fruits and whole juices from them.
Milk and almost all dairy products, except for cheese, salted cheeses, sour cream and cottage cheese.
Sauces for second courses are only dairy, sour, on vegetable broths and fruit and berry gravies. Flour for sauces with butter or oil does not passeruetsja.
Regular tea, with milk or cream. Cocoa is contraindicated, natural coffee - very weak or completely eliminated.
Butter, unsalted, sunflower oil( all necessarily fresh).
Wheat bread made from second-grade flour, rye bread from wheat flour, bread from flour of grinding, all yesterday's or dried. Allowed in a small amount of baked cakes. Pancakes and fritters are not recommended. Spices are not shown.
Optimal nutritional value of diet number 9( in grams): proteins - 100, fats - 80, carbohydrates - up to 300. The maximum caloric value of the daily ration is 2200 kcal. As already mentioned, its main purpose is to promote the normalization of carbohydrate metabolism in the treatment of diabetes mellitus with or without the use of insulin preparations. Normalization of carbohydrate metabolism is also one of the main tasks in the prevention and treatment of basic obesity. Therefore, the most important difference between diet No. 9 is the exclusion of sucrose and its replacement( with the permission of the doctor) with small amounts of natural honey or pure fructose. Very often you have to include in this diet sweeteners - xylitol or sorbitol. Excess table salt for diabetics is just as undesirable as it is for obesity. Therefore, all food for diet No. 9 should be under-salted. Otherwise, diet number 9 includes a variety of products of animal and vegetable origin. It is not recommended to use manna or rice porridge.
If you use insulin preparations, then breakfast and dinner include certain amounts of buckwheat, oatmeal or potato-carrot puree recommended by your doctor.
The first dishes and side dishes for the second meat and fish dishes are cooked in lunch from boiled carrots, cabbage, rutabaga, zucchini, green peas, and sometimes turnips.
Bread to diet number 9 is better served with rye or wheat flour of the 2nd grade. The one and the other is yesterday's. More than 275 grams of bread included in the diet is not recommended.
In 1981, VA Oleneva, doctor of medical sciences, offered the following menu on diet No. 8, which is also suitable for feeding a patient with diabetes mellitus. Especially if this patient has an overweight .
Unfortunately, it is not always possible to follow the diet No. 8 strictly and systematically at home. As an exception, in such cases it is possible to reduce the amount of habitual food. If, on the whole, the mass of breakfast, lunch, dinner is reduced by a quarter, a third, and sometimes by half, the expected effect of the food thus reduced is not immediate, but it will definitely affect. We just need to be patient, be convinced of the need to "lose" the extra pounds and believe that this will happen. Some nutritionists, psychologists believe that to give up large portions of food help shallow plates for the first dishes, small plates for second courses, small glasses, cups. In addition, it is better to use desserts instead of table spoons, and cut the bread into thin slices. Of course, these tricks are not without common sense, but it is not worth while to rely on them wishing to lose weight.