Various diseases in the absence of indications to the appointment of a special medical diet under normal condition of the gastrointestinal tract.
Purpose. provide meals for patients that do not require special medical diet, in terms of reducing energy consumption and low in energy-intensive products needs.
General characteristics .A diet built primarily on the basis of physiological nutrition for a person who is not engaged in physical labor, with the normal quantitative ratio of proteins, fats and carbohydrates, salts, but with doubled compared with the normal content of vitamins and with the exception of some trudnousvoyaemyh fatty and some other foods.Diet fractional - 4-5 times a day.
cooked. usual, varied food temperature is normal.
Chemical composition and caloric .Proteins 100 g (including 65 g animal), 100 g fat (including 80 g animal), 400-450 g of carbohydrates (including sugars 100 g).Calorie 3000-3200 kcal.Sodium Chloride 12-15 g Total weight ration of about 3 kg.The total amount of f
crib and bakery products - bread, rye and wheat, baked pies and tarts, biscuits and dry with jam, biscuits.
Soups-in meat, fish broth, vegetable Navara with a variety of cereals, vegetables without dressing tomato and sautéing in butter with flour and vegetables.
Meat and fish dishes - variety of lean meats and fish in boiled, fried without breading and baked form.
Milk and dairy products, natural and whole milk (if tolerated), cream tea, cream in dishes, fresh sour curds in a shabby (with sugar and sour cream) and in the form casseroles, cheese.
Eggs and egg products, egg dishes at any cooking.
Vegetables and greens - any vegetables (except rutabagas, turnips, radishes, radish, onion, garlic) in raw, boiled, baked form;Any greens.
Fruits, berries, sweets, fruits and berries in any raw in dishes, candy, cream and fruit;a variety of jams, jams, honey.
Cereal and pasta - a variety of crisp cereal and milk, pasta, cereals puddings.
fats - butter and vegetable, baked, added to the natural state in the ready-made meals, and is used for roasting meat and fish dishes.
Snacks - fish in aspic, tongue, veal, chicken, baked in the oven, meat and chicken rolls in the cold, a variety of salads, raw and cooked vegetables with meat, fish, eggs without the addition of pickles and sauerkraut, mild cheeses (Uglich, Yaroslavl), boiled sausage of higher grades (doctoral, milk, amateur), soaked herring, caviar, lean ham.
prohibited: fatty meats, trudnousvoyaemy fat (pork, beef, mutton), meat, goose, duck, strong (nourishing), meat, fish broth;brain;strong coffee;alcoholic beverages;vegetables with coarse fiber (radish, rutabaga, turnips, etc.).
1st breakfast - cottage cheese casserole, porridge oat milk, cheese, coffee and milk.
2nd breakfast - grated carrots with sour cream, biscuit dry tea.
Lunch salad with vegetable oil, fish soup, meat loaf steam, mashed potatoes with sauerkraut, stewed fruit.
Snack - crackers with sugar, broth hips.
Dinner-fried fish, vegetable stew, apple pie and tea.
at night- yogurt (1 cup).
All day - 200 g rye bread, white bread 200 g, 40 g butter, 80 g sugar, fruit, fresh berries 350 g