• Diet № 4в

    1) Acute inflammatory bowel disease during the recovery period as a transition to a common diet.

    2) Chronic intestinal diseases that occur with diarrhea in the remission phase( without exacerbation).

    3) When a combination of the above diseases with a lesion of the stomach, liver, biliary tract, pancreas.

    Intended purpose. Provide adequate nutrition adequate to the functional state of the digestive system, with chronic diseases of the intestine with a tendency to diarrhea in the remission phase, as well as involving the stomach, liver and bile ducts, the pancreas in the pathological process. To provide the process of restoration of the disturbed functions of the digestive organs during the recovery period in acute bowel diseases.

    General characteristic. According to the chemical composition, the diet is physiologically complete, with a normal content of proteins, fats, carbohydrates and restriction of table salt to the lower limit of the physiological norm( 8-10 g), with some restriction of mechanical and chemical irritants of the gastrointestinal mucosa,, enhancing the processes of fermentation and putrefaction in the intestine, as well as strong stimulants of bile secretion, gastric and pancreatic secretions, substances that irritate the liver. A mode of a food fractional - 5-6 times a day.

    Culinary processing. Food is cooked in boiled form, steamed, and also baked in the oven, served to the table is mostly not crushed. The temperature of hot dishes 55-60 оС, cold not lower than 15 оС.Chemical composition and calorific value. Proteins 100-120 g, fats 100-120 g, carbohydrates 400-500 g. Caloric content of 3000-3500 kcal. The amount of free liquid is 1.5 liters. Sugar 8-10 g.

    Bread and bakery products - yesterday's bread, dry biscuit, dry biscuit type "Maria", 1-2 times a week, no more than 2-4 buns, well baked, but without adding oil to the dough. Pie with boiled meat and eggs, apples or cheese croutons.

    Soups - on low-fat skimmed meat or fish broth with various cereals( except millet), vermicelli, vegetables( potatoes, carrots, zucchini, pumpkin, cauliflower).With good tolerance, white cabbage, green peas, young beans, beets are allowed.

    Milling and fish dishes-low-fat and non-viable meat( beef, rabbit, turkey, chicken), tongue, lean ham, diet sausages, lean fish( pike perch, pike, bream, navaga, cod, carp).Meat and fish in grated and chopped form, boiled, stewed, steamed, baked.2 times a week by a piece.

    Eggs and egg products - whole eggs( not more than 1 piece per day) in dishes, protein steam omelettes, meringues, snowballs. With good tolerance - whole eggs soft, steam natural omelets.

    Milk and milk products - milk in dishes, with good tolerability can be consumed and in pure form;sour milk drinks - yogurt, yogurt, acidophilus, acidophilus milk, fermented milk, etc.one-day( with good tolerability);cottage cheese fresh, natural, in the form of curd pasta, steam and baked puddings.

    Vegetables and greens - potatoes( in limited quantity), carrots, beets, pumpkin, zucchini, cauliflower boiled, baked, steamed, unprocessed, in the form of mashed potatoes;leaves of lettuce and parsley, tomatoes in the form of salad in kind;young greens, finely chopped, as an additive to dishes. Excluded with I turnip, cucumber, radish, radish, sorrel, spinach, onions, garlic, mushrooms.

    Fruits, berries, sweets - fresh ripe fruits and berries( except melons, apricots, watermelons and plums), raw, in kind, baked;dry fruit and berries;ripe varieties of apples and pears( no more than 200 g per day);with good tolerance - mandarins and oranges;marmalade, pastille, marshmallows, sugar.

    Cereals and pasta - various crumbled cereals( except perishable and pearl barley) on water, on meat broth, with the addition of milk or a third part of 10% cream, steam and baked puddings, patties( without breading), pilaf, zrazy, dumplings, fritters;boiled vermicelli, finely chopped pasta, milk noodles in the form of side dishes, casseroles, puddings.

    Fats - butter( not fry) is added to ready meals, given in kind to the table no more than 10 g per 1 reception. Snacks - jellied fish, tongue, veal, mild cheese, black caviar, doctor's sausage, soaked herring, low-fat ham.

    Sauces and spices - sauces on vegetable broth, meat broth using bay leaves, dill, parsley leaves, cinnamon;Dairy béchamel sauce with the addition of a small amount of sour cream;fruit sauces.

    Drinks and juices - broth of wild rose, natural tea with milk or cream, coffee with milk or cream and black coffee not strong, fruit juices( except grape), berry;vegetable juices( except for cabbage), diluted 1/3 with water. Prohibited: black bread;millet, pearl barley;cabbage, beans, peas, lentils, mushrooms, fatty meats and fish, fried foods;cucumber, turnip, radish, radish, sorrel, spinach, onion, garlic;fresh melons, apricots, watermelons, plums;grape juice;undiluted vegetable juices;cabbage juice;meat, fish, canned vegetables;chocolate, cocoa, honey.

    1st breakfast - rice milk porridge, omelette protein steam( from 2 eggs), tea with milk.

    2nd breakfast - the cottage cheese is calcined( 150g).

    Soup-soup on a meat broth with cauliflower, boiled meat with boiled rice, fresh apples.

    Snack - boiled meat, broth of wild rose( 200 g).

    Dinner-curd pudding baked, meat steak with stewed carrots and green peas, tea with milk, fruit( or berries) fresh.

    At night, kefir( 1 glass).

    For the whole day-wheat bread 300 g, sugar 40 g, butter creamy 10 g.