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  • Diet № 4б

    1) Chronic inflammatory bowel disease in the phase of moderate exacerbation or fading exacerbation.

    2) Combined diseases of the intestines and pathologies of the stomach and bile ducts.

    Ensure the full nutrition of the patient in the phase of moderate exacerbation of chronic enterocolitis and as a transition from the M5 4 diet with fading exacerbation of the disease, help reduce inflammation in the mucous membrane of the stomach and intestines and normalize the impaired functions of the gastrointestinal tract, as well as reduce the excitability of the nervous system.

    General characteristic. A physiologically complete diet with a normal protein and fat content, a significant decrease in carbohydrate content with moderate restriction of table salt, mechanical and chemical irritants of the intestinal mucosa. Products and dishes that enhance the processes of fermentation and putrefaction in the intestine, active stimulators of gastric secretion are excluded. A mode of a food fractional - 5-6 times a day.

    Culinary processing. Dishes are ground, cooked in boiled form or steamed. Soups are wiped or with finely chopped vegetables and well-boiled cereals. Individual dishes can be baked, but without a rough crust. The temperature of hot dishes 55-60 ° C, cold not lower than 15 ° C.

    Chemical composition and caloricity. Proteins 120-140 g, fats 100-120 g, carbohydrates 300 g. Caloric content of 3000-3500 kcal. Table salt of 6-8 g.

    Bread and bakery products - yesterday's bread, dry biscuit, dry biscuit type "Maria".2 times a week, a pie with boiled meat / apples and cheesecakes with cottage cheese( total bakery products not more than 200 g per day) is allowed.

    Soups - prepare on a low-fat skimmed meat broth or fish broth with well-boiled cereals, vermicelli, finely chopped vegetables( except cabbage).

    Meat and fish dishes - from meat and fish of low-fat varieties( non-fat and non-lean beef, veal, chicken, turkey, rabbit, pike perch, pike, cod, navaga) are cooked in chopped form cutlets, meatballs, knots, soufflé, rolls in boiled ormashed.

    Eggs and egg products - eggs( 2 pcs a day) soft-boiled or in the form of additives to dishes;egg white omelets, meringues, snowballs.

    Milk and milk products - milk only in dishes in limited quantities, acidic milk drinks-kefir, acidophilus, acidophilus milk, fermented milk, curdled milk, etc. Curd freshly prepared( better calcined), natural, in the form of curd mass, curd steam puddings.

    Vegetables and greens - zucchini, pumpkin, carrots, green peas and a limited amount of potatoes are cooked in cooked or wiped form, a vegetable vegetable soufflé is used from mashed vegetables. Ripe tomatoes in kind - no more than 100-150 g per day.

    Fruits, berries, sweets - sweet varieties of berries and fruits( except melons, watermelons, apricots and plums) in the form of mashed potatoes, kissels, jellies, mousses and various juices;baked apples, pears, jam and jams of sweet varieties of berries and fruits;with good tolerance in a limited amount( up to 150 g), you can eat raw strawberries, sweet ripe apples and pears.

    Cereals and pasta - different cereals( rice, buckwheat, oatmeal, oatmeal, semolina, etc.) in grated form as side dishes, cereals, casseroles( without crust);vermicelli, noodles, small pasta in soups, in the form of side dishes and casseroles.

    Fats - butter unsalted butter is added to ready meals and to the table, but not more than 10 grams per 1 reception.

    Snacks - cheese is mild, Russian, Yaroslavl, etc.; sausage doctor's, pate, veal, soaked herring, jellied meat, jellied tongue.

    Sauces and spices - sauces on meat, vegetable and fish non-fat broth with dill, parsley leaves, dairy béchamel sauce with the addition of a small amount of sour cream, fruit sauces;can be used cinnamon.

    Drinks and juices - tea with milk, broth of a dogrose, not strong black coffee with milk;fruit and berry sweet juices, vegetable juices( unconserved) in half with water.

    Prohibited: black bread, buns and dough products;cabbage, cucumbers, peas, beans, lentils, meat, fish, canned vegetables;fatty meat and fish;fried food;strong coffee, whole vegetable juices;carbonated and cold drinks;ice cream, whole milk, cream, sour cream in kind;chocolate and chocolates.

    1-st breakfast - boiled fish, mashed potato, rice porridge, mashed rice, tea.

    2nd breakfast - curd cheese( 100 g).

    Lunch - cheese( 30 g), pearl barley soup with meat carrots, meat loaf with mashed buckwheat porridge, apple jelly. Snack-broth of dogrose( 1/2 cup), omelet protein.

    Dinner-tongue boiled with carrot puree, cottage cheese calcined.

    At night - kefir( 1 glass).

    For the whole day - white bread 300 g, sugar 50 g, butter 10 g, fruit, berries 300 g.