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  • Diet 5

    Chronic pancreatitis of various origin in the phase of exacerbation.

    Intended purpose. To promote the normalization of the functional capacity of the pancreas, to ensure maximum shaking of the digestive organs, to reduce the reflex excitability of the gallbladder.

    General characteristic. A physiologically complete diet with a normal content of fats, carbohydrates and proteins. The diet provides for the maximum restriction of products that enhance gastric acid formation, cholesterol-containing substances, refractory fats. Avoid fried foods, foods that cause fermentation and swelling of the intestines( legumes, cabbage, carbonated drinks).The mode of food is fractional - 6 times a day.

    Culinary processing. All dishes are cooked in steam wiped and crushed. The temperature of food is normal. Cold dishes are not allowed. Chemical composition and calorific value. Proteins 100-110 g( of which 60-70% of proteins of animal origin), fats 80 g( of which 80-85% of animal fats), carbohydrates 300 g. Caloric content 2200-2500 kcal. A slightly higher content of vitamins B, A, nicotinic and ascorbic acids.

    Bread and bakery products-wheat bread of the 1st grade of baking of the previous day or dried, and also in the form of biscuits.

    Soups - vegetarian vegetables( vegetables, except white cabbage), cereals( semolina, oatmeal, buckwheat groats), with vermicelli, oatmeal, cream puree, milk soup. Meat and fish dishes - meat of low-fat varieties( beef, veal, chicken, rabbit, turkey, pigeons), cleaned of tendons and fat, boiled or steamed, grated( knels, meatballs, tore, souffle, rolls, etc.);various nonfat varieties of fish( cod, pike perch, whitefish, pike) in boiled, steam, and grated form.

    Eggs and egg products-albumen omelets in baked form.

    Milk and milk products - milk, diluted 1: 1 with water, in dishes( porridge, soup, mashed potatoes, etc.), kefir skim, skim milk from skim milk, curds of reduced acidity, skim( better cooked at home).

    Vegetables and greens - soft-fiber vegetables( carrots, potatoes, beets, pumpkin, zucchini, etc.) in cooked, baked, mashed potatoes;dill, parsley crushed, as additives to dishes.

    Fruits, berries, sweets - apples ripe, non-acidic, baked, grated, natural - without skin, dried fruits.

    Cereals and pasta-cereals( rice, buckwheat, oatmeal, semolina) in the form of mashed potatoes, soufflé, porridges, puddings, steamed or watered, mashed;pasta finely-chopped, homemade noodles, vermicelli.

    Fats - butter, vegetable oil( olive, refined sunflower) add to dishes for taste. Snacks - sausage doctor's.

    Sauces and spices - dairy sauces, sweet( flour does not passer), fruit and berry gravies;spices are excluded.

    Drinks and juices - tea is not strong, semisweet, it is possible with milk;broth from a dogrose semisweet;vegetable juices diluted with water 1: 1;compotes of dried fruits, fresh apples.

    Prohibited: fatty meat, animal entrails, broths, meat, fish;fried food;baked goods;whole milk;cabbage, turnip, radish, legumes( beans, lentils, peas, etc.), onions, mushrooms;sour, very sweet and bitter fruit varieties;spices, fish, vegetables and canned meat;carbonated drinks;cold dishes;alcohol.

    1st breakfast - souffle meat, oat porridge on milk, tea, crackers.

    2nd breakfast - cottage cheese, vegetable juice( 150 g), crackers.

    Lunch - oat soup( half-porcion), meat steak cutlets with milk sauce, vegetable halved stewed, baked apple.

    Snack - omelette protein steam, broth of rose hips( 150 g), crackers. Dinner-meatballs meat steamed with milk sauce, carrot puree, curd cheese pudding, tea.

    For the night-cottage cheese, skimmed, yogurt( 200 g).

    For the whole day - white bread 200 g, sugar 30 g, butter( in dishes) 30 g, vegetable oil( in dishes) 30 g.

    Chronic pancreatitis of various origins when the phenomena of exacerbation subsided.

    Intended purpose .To promote the restoration of the functional capacity of the pancreas, mechanical and chemical shielding of the stomach and intestines, normalization of the motor-evacuation activity of the bile excretory system.

    General characteristics. Physiologically complete diet with increased protein content, some restriction of carbohydrates. The list of used products is expanding, the less stringent requirements for their cooking. Spices, spices and extractives, products stimulating acid formation are sharply limited. Cold dishes, carbonated drinks are not allowed. A mode of a food fractional - 5-6 times a day.

    Culinary processing. Dishes are cooked in boiled and shredded form. Roasting is excluded. The temperature of food is normal.

    Chemical composition and calorie content. Proteins are 120-130 g( 50-60% of proteins of animal origin are from them), 80 g of fats( 70-80% of fats of animal origin), carbohydrates of 350 g. Caloric content is 2500-2800 kcal. The content of vitamins B, A, C, nicotinic acid is significantly increased.

    Bread and bakery products - wheat bread of the 1st and 2nd grade of baking of the previous day or dried, biscuits are not easy, crackers.

    Soups - vegetable( except cabbage, legumes), vegetarian or on lean( not strong) meat or fish broth, dairy, fruit soups. In vegetarian soups for taste, you can add a small amount of butter or sour cream. Meat and fish dishes-low-fat varieties of meat and fish in boiled, stewed, steam or baked form: knels, soufflé, cutlets, rolls or a piece. Roasting is excluded.

    Eggs and egg dishes - omelet from whole eggs of steam or from egg powder;1 egg per day in dishes.

    Milk and milk products - whole milk in cereals or other dishes, fermented milk products( kefir, fermented milk, yogurt, acidophilic milk) one-day, home-made curds, non-acidic, calcined or kefir, Dutch cheese, Russian.

    Vegetables and greens - fresh vegetables, grated, boiled, stewed, baked( potatoes, beets, carrots, zucchini, pumpkin, cauliflower, green peas, young beans), dill, parsley, fresh cucumbers( without peel), lettucegreen.

    Fruits, berries, sweets - apples baked or fresh without skin, apricots, peaches( without peel), jam, mousses, jelly from berries, fruit on xylitol or sorbitol.

    Cereals and pastas - cereals, casseroles, soufflé, puddings from various cereals( semolina, buckwheat, oats, pearl, rice, millet), homemade or egg noodles, vermicelli, pasta, other pasta in the form of side dishes,milk dishes.

    Fat-butter unsalted butter( 30 g), vegetable( olive, refined sunflower, corn, cotton) as additives to dishes.

    Snacks - mild cheese, doctor's sausage, curd pasta, veal, grated fresh vegetables with vegetable oil or sour cream.

    Sauces and spices - dairy, not strong on vegetable broth, fruit and berry gravy. Flour for sauces does not passer with oil.

    Drinks and juices - weak tea with lemon or milk, fruit and berry, vegetable juices, diluted with water 1: 1, broth of wild rose or black currant, compotes of dried fruits or fresh fruits, berries, mineral alkaline water without gas, not strong coffee( betterwith milk).

    Prohibited: meat, fish, mushroom broths, fatty meats;fried food;refractory fats( pork, sheep, goose, etc.);Smoked meat, caviar, pickles, marinades;white cabbage, radish, turnip, radish, spinach, sorrel, rutabaga, legumes, uncooked uncooked vegetables;cranberry;flour and confectionery products, black bread;spice;cold dishes and drinks, ice cream, carbonated and alcoholic beverages.

    1st breakfast - salad from grated raw beets and carrots with sour cream, steam omelet, coffee with milk, crackers.

    2-nd breakfast - curd mass, broth of rose hips.

    Lunch-fish soup( bacon), fish baked in egg, salad of fresh cucumbers and tomatoes with vegetable oil, fruit and berry juice.

    Snack - snack assortment( cheese Dutch 30 g, sausage doctor's 50 g, meat boiled 50 g, green peas), apple baked, broth of dogrose.

    Dinner - salad from grated boiled zucchini with sour cream, meat loaf with mashed potatoes, tea with milk.

    At night - kefir( 200 g).

    For the whole day - white bread 300 g, sugar 30 g, fruit fresh 500 g.

    Diet № 5 - an effective tool in the treatment of many diseases of the liver, bile ducts, pancreas, large intestine. This diet inhibits the obesity of the liver( lipotropic function), while promoting the accumulation of glycogen in it, and at the same time stimulate biliary excretion, intestinal peristalsis. It is also distinguished by a sufficient number of proteins, dietary fiber, liquid and digestible carbohydrates. But the content of refractory fats, foods rich in cholesterol, table salt and nitrogen extractives in it is limited, and even significantly supercooled food is undesirable.

    Cooking - all dishes are boiled or steam. The first dishes are vegetarian or on very weak broths.

    1) Chronic diseases of the liver and bile ducts( cholecystitis, cholangitis, hepatitis, cirrhosis, etc.), not accompanied by severe impairment of the functional state of the gastrointestinal tract.

    2) Botkin's disease( acute viral hepatitis) during the recovery phase.

    Intended purpose. To promote normalization of impaired functional capacity of the liver and biliary tract, stimulate bile secretion and motor activity of the intestine.

    General characteristics of .A high-calorie diet with a normal protein content, but with some restriction of fat. First of all, they restrict refractory fats( sheep, goose, internal fats) and carbohydrates with maximum restriction of nitrogen extractives, cholesterol containing substances( fats, liver, kidneys, brains), fat-splitting products formed during frying;characterized by a high content of lipotropic( improving the metabolism of fats in the body) products( vegetable oils, vegetables, especially beans), B vitamins and ascorbic acid. Maximized use of products that enhance fermentation in the intestine( whole fresh milk, butter, dough, canned food, etc.).Increased the number of vegetable and fruit dishes. A mode of a food fractional - 4-5 times a day.

    Culinary processing. Food is given in boiled or baked form, grinding food is optional. Do not fry products. Butter and vegetable oils are added only to ready meals, and not in the process of cooking. Food temperature is normal, cold drinks are excluded.

    Chemical composition and calorie content. Proteins 100-120 g, fats 120-130 g( with equal content of animal and vegetable fats), carbohydrates 350-400 g. Caloric content 3500 kcal. The amount of free liquid is 1.5 liters. Table salt content 10-12 g.

    Bread and bakery products-bread gray, coarse, rye pastry of the previous day, wheat bread from flour of the second grade, biscuits unhealthy, sugar.

    Soups - on vegetable broth or on milk( different vegetables);cereals - mostly buckwheat and oatmeal;pasta;fruit soups.

    Meat and fish dishes - low-fat meat and poultry( chicken) in boiled form, baked, pre-boiled, stewed with juice removal. Meat and poultry are cooked mostly with a piece, but meals from cutlet mass are allowed. Low-fat varieties of fish( cod, pike perch, perch, navaga, pike, etc.) in boiled or baked form( after boiling).

    Eggs and egg products - predominantly albumen omelets in baked form, occasionally( no more than 2 times a week) 1 egg.

    Milk and milk products-milk, sour cream in dishes;cottage cheese skimmed in natural, baked form;cheeses - Soviet, Swiss, Dutch;sour-milk products - one-day sour milk, kefir low-fat, acidophilic milk.

    Vegetables and greens - cabbage( with tolerance), potatoes, carrots, beets in raw, boiled and baked form;onions add after boiling;green pea.

    Fruits, berries, sweets - various ripe varieties of fruits and berries( except for sour, dry fruits) in raw( natural) and boiled form;allowed lemon with sugar;recommended soy chocolate, sugar.

    Cereals and pasta - various cereals, pasta, bean curd, soy flour, soya bean products in boiled and baked form( do not fry).

    Fat-butter, olive, soybean, refined sunflower oil is added only to ready meals.

    Snacks-soaked herring, jellied fish( low-fat varieties), cheeses, curd pasta, doctor's sausage.

    Sauces and spices - spices are excluded;milk, sour cream, vegetable sauces, fruit and berry gravies are recommended( do not roast the sauce for sauce).

    Drinks and juices - broth of wild rose, vegetable, berry, fruit juices( non-acid varieties of fruits and berries), better diluted in half with water;tea with milk or lemon, not strong coffee with milk or black;compotes of dried fruits.

    is prohibited: mushrooms, peas, beans, lentils, beans, sorrel, spinach;fried food;radish, radish, pepper and all spices, vinegar;cocoa;garlic, onion( except boiled);salted cucumbers;extractives( broths) - strong broths from fish, meat, mushrooms( except champignons);brain;egg yolks;internal organs;acidic, bitter, acute varieties of fruits and vegetables;meat, fish and vegetable canned food;cold, carbonated and alcoholic beverages, beer.

    1-st breakfast - meat cheese, porridge semolina, tea with milk.

    2nd breakfast-fresh apples, tea.

    Lunch - Vegetarian noodle soup, meat steak cutlets with mashed potatoes, apple compote.

    Snack - broth of dogrose( 1 glass), crackers with sugar.

    Dinner - zrazy of carrots and cottage cheese, pie with apples.

    At night, curdled milk( 1 glass).

    For the whole day - rye bread 200 g, wheat bread 200 g, sugar 80 g, fruit, fresh berries 500 g.