Diet № 4

These diets are mainly indicated in diseases of the small intestine - enteritis, when it is necessary to ensure the sparing of its mucous membrane. Such food contains relatively few carbohydrates and, accordingly, less calories. Rough vegetable fibers, whole milk, first and second dishes on milk, table salt and spices, depending on the patient's condition, are substantially limited or excluded altogether. In addition, very cold and hot dishes are excluded. On a set of products, diet No. 4 is a full-fledged diet.

Cooking - all dishes are boiled or steam.

Acute and chronic diseases of the intestine in the period of sharp exacerbations, accompanied by severe diarrhea.

Intended purpose. Ensure maximum mechanical and chemical shading of the intestinal mucosa, prevent fermentation and putrefactive processes, reduce the inflammatory state of the intestinal mucosa.

The diet restricts the content of fats and carbohydrates;the protein content is normal or slightly elevated. A diet with a reduced content of table salt, with a sharp restriction of mechanical and chemical irritants of the mucous membrane of the gastrointestinal tract. Products and dishes that enhance the processes of fermentation and putrefaction in the intestine, in particular milk, coarse fiber, spices and all dishes stimulating bile secretion, secretion of the stomach and pancreas are excluded. A mode of a food fractional - 5-6 times a day.

Culinary processing. All dishes are wiped, cooked in boiled form or steamed. The temperature of hot dishes 55-60 ° C, cold not lower than 15 ° C.

Chemical composition and calorie content. Proteins 80-100 g, fats 80 grams, carbohydrates 300 g. Caloric content 2,400 kcal. Table salt of 6-8 g.

Bread and bakery products - super rusks made from white wheat bread, not cooked, thinly sliced.

Soups - on skimmed meat or fish broth with the addition of mucous broths( rice, buckwheat, oatmeal, flour), steamed or boiled meat or fish knels in water, meatballs, egg flakes, boiled and ground meat, which is added along with mucous decoctions. Meat and fish dishes - low-fat and non-livestock varieties( beef, veal, poultry in the form of steam cutlets, knels, meatballs, soufflé from boiled meat - minced meat is passed 3-4 times through a meat grinder with a fine grate).Fish are allowed only fresh( not frozen) and low-fat varieties( pike perch, bream, carp, cod, navaga, etc.).Technology of cooking fish dishes is the same as meat.

Eggs and egg products - eggs( not more than 1 egg per day) are added to the dishes.

Vegetables and greens are excluded

Fruits, berries, sweets are excluded

Cereals and pasta - porridges wiped from rice, oatmeal, buckwheat, semolina and other cereals are cooked on water or skimmed meat broth. The legumes are excluded

Fats - butter, completely fresh, added to dishes

Snacks are excluded

Sauces and spices are excluded

Napijuices and juices - weak tea, juices in the form of jelly, fruit and berries jelly, broth of dried black currant, blueberries, cherry.

Prohibited: bread, vegetables, greens, legumes, fruits, berries in kind, mushrooms, whole milk;sauces, spices, snacks, eggs in kind, sweets, confectionery, honey, jam, sodas, cold dishes.

1st breakfast - egg white omelet, mango porridge on the water, tea.

2nd breakfast - the cottage cheese is calcined( 100g).

Lunch - soup-puree from meat, meatballs meat steamed, blueberry jelly.

Snack - decoction of rose hips( 1 glass).

Dinner-fish pouring, boiled vermicelli, tea.

At night, kefir( 1 glass).

For the whole day-bread( crackers) 200 g, sugar 30 g, oil 10 g.