Diet number 4b
1) Chronic inflammatory bowel disease in a phase of moderate exacerbation or fading exacerbation.
2) Combined bowel disease and diseases of the stomach and biliary tract.
ensure full patient power in the phase of moderate exacerbations of chronic enterocolitis and as a transition from a diet M5 4 when fading exacerbation of the disease, help reduce inflammation in the mucous membrane of the stomach and intestines, and the normalization of the disturbed functions of the gastrointestinal tract, as well as to reduce the excitability of the nervous system.
General characteristics.Physiologically complete diet with normal fat and protein content, carbohydrate content significant reduction at a moderate restriction of salt, mechanical and chemical stimuli of the intestinal mucosa.Excluded products and dishes that enhance the processes of fermentation and putrefaction in the intestines, active stimulators of gastric secretion.Diet fractional - 5-6 times a day.
cooked.Dishes wiped, prepare boiled or steamed.
Chemical composition and caloric content.120-140 g of proteins, fats, 100-120 g, 300 g carbohydrates Calorie 3000-3500 kcal.Sodium Chloride 6-8 of
Bread and bakery products - bread wheat yesterday, a dry biscuit, biscuits such as "Maria".2 times per week is permitted cake with boiled meat / apples and cheesecake with cottage cheese (of baked goods is not more than 200 g per day).
Soups - are prepared on a low fat-free meat broth or fish broth with well-boiled cereals, noodles, finely chopped vegetables (except cabbage).
Meat and fish dishes - meat and fish low-fat varieties (not old and nezhilistaya beef, veal, chicken, turkey, rabbit, pike-perch, pike, cod, saffron cod) cooked in chopped form patties, meatballs, dumplings, soufflés, rolls boiledor shabby.
Eggs and egg products - Eggs (2 pcs per day.) Boiled or as an addition to the dishes;Egg protein omelettes, meringues, snowballs.
Milk and milk products -.. Milk only in dishes in a limited number, sour milk beverages, yogurt, acidophilus, acidophilus milk, fermented baked milk, yogurt, etc. Cottage cheese, freshly prepared (preferably calcined), natural, in the form of curd mass, curd steampuddings.
Vegetables and greens - zucchini, pumpkin, carrots, green peas, and a limited amount of potatoes cooked in boiled or mashed form, used steam vegetable soufflé of pureed vegetables.Ripe tomatoes in natural form - no more than 100-150 grams per day.
Fruits, berries, sweet - sweet varieties of berries and fruit (except melons, watermelons, apricots and plums) as pureed fruit compotes, jellies, jelly, mousse, and a variety of juices;baked apples, pears, preserves and jams from sweet varieties of berries and fruits;with good tolerability in limited quantities (up to 150 g) can be eaten raw, strawberry, sweet ripe apples and pears.
Cereal and pasta - different cereals (rice, buckwheat, oats, rolled oats, semolina, etc..) In a shabby as side dishes, cereals, casseroles (no crust);vermicelli, noodles, small pasta, in soups, as side dishes and casseroles.
Fats - unsalted butter is added to the ready-made meals to the table, but not more than 10 g per 1 reception.
Snacks - mild cheese, Russia, Yaroslavl, etc .;doctoral sausage, pashtetnaya, veal, soaked herring, jellied meat, jellied tongue.
Sauces and spices - sauces with meat, vegetable and fish rather weak broth with dill, parsley leaves, milk sauce bechamel with a little sour cream, fruit sauces;cinnamon can be used.
drinks and juices - tea with milk, broth hips, weak black coffee with milk;sweet fruit and berry juices, vegetable juices (unpreserved) mixed with water.
prohibited: black bread, buns and pastry products;cabbage, cucumbers, peas, beans, lentils, meat, fish, canned vegetables;fatty meats and fish;fried foods;strong coffee, whole vegetable juices;fizzy and cold drinks;ice cream, whole milk, cream, sour cream in kind;chocolate and chocolate candy.
1st breakfast - boiled fish, mashed potatoes, mashed rice porridge and tea.
2- and breakfast - cheese calcined (100 g).
Lunch - cheese (30 g), barley soup in meat broth with grated carrots, meat loaf with mashed buckwheat, apple jelly.Snack-broth hips (1/2 cups), omelet protein.
Dinner-boiled tongue with carrot puree, cheese calcined.
at night - yogurt (1 cup).
on all day - white bread 300 g sugar 50 g butter, 10 g of fruits, berries 300 g