Diet number 4b

August 12, 2017 17:50 | Diet And Weight Loss

1) Acute inflammatory bowel disease in the recovery period as a transition to the total diet.

2) Chronic bowel disease, occurring with diarrhea in remission (without exacerbation).

3) In conjunction with the above-mentioned diseases of the stomach, liver, biliary tract and pancreas.

Purpose.To ensure adequate nutrition, adequate functional state of the digestive system, chronic bowel disease with a tendency to diarrhea in remission, as well as involvement in the pathological process of the stomach, liver and biliary tract, pancreas.Ensure that the process of restoration of disturbed functions of the digestive system in the recovery period of acute intestinal diseases.

General characteristics.By chemical composition physiologically complete diet with normal content of protein, fat, carbohydrate and salt restriction to the lower border of physiological norm (8.10 g), with a certain restriction of mechanical and chemical stimuli mucosa of the gastrointestinal tract, with the exception of food products,

andenhancing the processes of fermentation and putrefaction in the intestines, as well as powerful stimulants of bile secretion, secretion of the stomach and pancreas, the substances that irritate the liver.Diet fractional - 5-6 times a day.

cooked.Food is cooked in boiled, steamed and baked in the oven, served at the table is not primarily crushed.The temperature of 55-60 ° C hot dishes, cold is not lower than 15 ° C.

Chemical composition and caloric content.100-120 g of proteins, fats, 100-120 g, 400-500 g of carbohydrates Calorie 3000-3500 kcal.Free liquid of 1.5 l.Salt 8-10 g

Bread and bakery products - bread wheat yesterday, a dry biscuit, biscuits such as "Maria", 1-2 times less than 2-4 rolls, well-baked in a week, but without adding butter dough.Pie with cooked meat and eggs, apples or cheesecake with cottage cheese.

Soups - on low fat-free meat or fish broth with a variety of cereals (excluding wheat) noodles, vegetables (potatoes, carrots, squash, pumpkin, cauliflower).With good endurance allowed cabbage, green peas, young beans, beets.

straightening and fish dishes, lean and sinewy meat (beef, rabbit, turkey, chicken), language, lean ham, sausage diet, lean fish (perch, pike, bream, saffron cod, cod, carp).Meat and fish in a shabby and a chopped, boiled, steamed, steam, baked.2 times a week piece.

Eggs and egg products - whole eggs (no more than 1 piece per day.) In food, protein steam omelettes, meringues, snowballs.With good endurance - one-piece soft-boiled eggs, omelettes, natural steam.

Milk and dairy products - milk dishes, with good tolerability and can be used in pure form;milk drinks - yogurt, yogurt, acidophilus, acidophilus milk, fermented baked milk, (if tolerated);curd fresh, natural, in the form of curd paste, steam and baked puddings.

vegetables and herbs - potatoes (in limited quantities), carrots, beets, squash, zucchini, cauliflower, boiled, baked, steam, neprotertye, in the form of mashed potatoes;lettuce and parsley, tomatoes in a salad in kind;young greens, finely chopped, as a supplement to meals.Exclude from I turnips, cucumbers, radishes, radish, spinach, onion, garlic and mushrooms.

Fruits, berries, sweet - fresh ripe fruits and berries (except melons, apricots, watermelons and plums), raw, in its natural form, the liver;dried fruits and berries;Ripe apples and pear varieties (not more than 200 g per day);with good endurance - mandarins and oranges;marmalade, candy, marshmallows, sugar.

Cereal and pasta - a variety of crisp cereals (except perishable and barley) on the water, on a meat broth with the addition of milk or a third of the 10% -s' cream, steam and baked puddings, burgers (no breading), rice, zrazydumplings, pancakes;boiled noodles, finely chopped noodles, milk noodles in the form of side dishes, casseroles, puddings.

fats - butter (not fried) is added to the ready-made meals, provided in kind to the table no more than 10 g per 1 reception.

Snacks - fish in aspic, tongue, veal, cheese, mild, caviar, doctoral sausage, soaked herring, lean ham.

Sauces and spices - sauces vegetable broth, meat broth with bay leaf, dill, parsley leaves, cinnamon;bechamel sauce milk with the addition of a small amount of sour cream;fruit sauces.

drinks and juice - broth hips, natural tea with milk or cream, coffee with milk or cream and black coffee rather weak, fruit juices (except grape), berry;vegetable juices (except cabbage), diluted 1/3 with water.Prohibited: black bread;millet, barley;cabbage, beans, peas, lentils, mushrooms, fatty meats and fish, fried foods;cucumbers, turnips, radishes, radish, spinach, onion, garlic;fresh melon, apricots, watermelons, plums;grape juice;undiluted vegetable juices;cabbage juice;meat, fish, canned vegetables;chocolate, cocoa, honey.

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

2nd breakfast - cheese calcined (150g).

Lunch soup in meat broth with cauliflower, boiled meat with boiled rice, fresh apples.

Snack - boiled meat, broth hips (200 g).

Dinner cheesecake baked, meat loaf with a steam steamed carrots and green peas, milk tea, fruit (or berry) fresh.

at night- yogurt (1 cup).

Full-day white bread 300 g sugar 40 g butter '10