Healing diets >>>> Therapeutic and preventive dietary tables. Part 1

Therapeutic and preventive dietary tables. Part 1

How to organize home meals according to the principle of hospital dietary tables? Therapeutic diet food can be arranged at home, as it does not require any special kitchen utensils. And if we consider that almost all chronic diseases requiring short-term or long-term dietary nutrition occur at home, then adherence to a diet according to medical principles and indications becomes an important matter both for a sick person and for his environment - those people who can cook dietary dishes of a therapeutic diet in accordance with all the rules of medical science.

A simple orientation to the composition of the dietary table products of preventive and medical institutions, as well as hospitals specializing in dietary nutrition, and, accordingly, developing diet tables for a different set of diseases, will make it possible to turn homemade food into medical and health-improving ones.

For convenience of choice, all therapeutic diets are distributed according to the numbers of dietary tables, which, in turn, are grouped by major diseases and health disorders. A separate set of dietary tables describes diets that can be used to prevent a variety of diseases, which is also useful to study.

The description of each dietary table includes the principles of food preparation according to the state of human health, which allows you to control the consumption of food products necessary for recovery, and to exclude from the diet for a time or forever (depending on the health state and goals of the diet) foods that hinder recovery and delay the process of illness.

The peculiarity of food preparation for dietary tables is the use of natural products in food preparation. Dishes for dietary tables are not prepared from store-bought semi-finished products, concentrates and from canned vegetables, fruits, meat, fish and seafood, even if they are canned in their own juice. This rule ensures that the dietary table dishes do not contain preservatives, spices (dry and liquid), synthetic additives (sweeteners, fixatives, thickeners, substitutes) that would disrupt the medicinal regime. Making dishes from fresh or frozen products (but also natural, not semi-finished products) is encouraged.

Dietary Table № 0

The dietary table consists of dishes of liquid and jelly-like food, with adjustable fortification of dishes and limiting the total calorie content of dishes in the menu to 1000 calories. The menu of this dietary table includes a set of products where the total amount of protein does not exceed 0.70 ounces, the amount of fat does not exceed 0.70 ounces, and the amount of carbohydrates is contained within 7 ounces. This composition of the diet can be provided with a set of prepared foods:

not concentrated meat broths,
soft-boiled eggs, scrambled eggs, steamed yolk omelet,
jelly, jelly and slimy broths,
mildly sweet and sweet teas,
unconcentrated fruit and fruit - vegetable juices.
8-10 glasses of liquid should be drunk in total throughout the day (water, tea, juice),
Butter allowed!

The consumption of salt is limited to 0.04 ounces, solid food, dairy products, juices with high acidity.

Dietary Table № 0 is recommended in the period of severe disease with chills, high temperatures, strict bed rest and in the postoperative period (after gastrointestinal tract operations, abdominal abdominal operations). And also for patients with difficulty in eating orally due to head injuries, nasal cavities or oral cavity. The diet is limited to 3-5 days.

Dietary Table № 1

In the diet of this table, a full composition of products is used, but with moderate traumatic properties (they spare the gastrointestinal tract). The protein content is 3.5 ounces, fat - 7 ounces, carbohydrates – 14-16 ounces. The total daily calorie content of meals is up to 3200 calories. The diet is allowed:

vegetarian and dairy dishes,
the dishes are mashed vegetables,
boil or prepare liquid porridges, milk soups based on cereals and pasta,
meat, fish and seafood are steamed in chunks,
prepare steam omelets,
it is permissible to eat dairy sausages,
cottage cheese and vegetable casseroles (without vegetable skins),
they prepare soups on meat broths, you can eat aspic and jellied meat.

But it is still unacceptable to eat cabbage, radishes, rutabagas, turnips, radishes, daikon and green vegetables with bitterness, to season dishes with spices and vinegar, to cook dishes using wine.

You cannot eat fresh bread, fresh pastries, fried foods, legumes and mushrooms, cucumbers with skin, tomatoes with skin.

Dietary table № 1 is prescribed for acidosis, ulcers, gastritis, gastrointestinal tract injuries at the stages of disease resolution. With such a diet, the healing of the gastrointestinal tract of injuries and diseases associated with injury to the gastrointestinal mucosa (ulcers, gastritis) occurs.

Dietary Table № 1 (a)

The dietary table assumes nutrition with categorical restrictions on chemically active and mechanical irritants of the digestive tract. The total calorie content of meals is limited to 2000 calories. The diet assumes the amount of proteins not more than 2.8 ounces, fats, not more than 3.5 ounces, carbohydrates not more than 7 ounces. The dietary table menu consists of:

slimy cereal porridge,
boiled milk cereal soups,
steamed omelets,
vegetable and fruit steamed souffle,
vegetable, fruit and mixed puree,
puree soups,
soft-boiled eggs,
whipped cream,
jelly and jelly,
unconcentrated juices.

The intake of liquid per day is at least 10 glasses.

Limiting salt to 0.18 ounces per day.

Recommend Dietary Table № 1 (a) during periods of exacerbation and chronic course of peptic ulcer disease, acute manifestations of gastrointestinal diseases or attacks of chronic gastrointestinal diseases. Diets are followed for 10-12 days. The whole set of dishes is divided into 5-6 meals a day.

Dietary Table № 1 (b)

The table diet restricts the intake of chemically active components in the diet (vinegar, alcohol-containing drinks, spices, vegetables and herbs with bitterness) and restricts mechanical solid products (rusks without soaking, dried vegetables, fruits, meat, fish, dried sausage and fish products, dried seafood , vegetables, the structure of which includes large and hard fibers - stems, hard roots, skin, small hard seeds), use cereals without husks, without bran, nuts without skin - husks.

The total calorie content of the diet is 2,600 calories. Protein content is permissible up to 3.5 ounces, fat - up to 3.5 ounces, carbohydrates - up to 10.6 ounces. In dishes they use:

steam cooking of meat, fish, seafood,
prepare steam ground meat and fish dishes (cutlets, meatballs, dumplings, lazy cabbage rolls (without thick cabbage leaves), steam chops,
vegetable peppers stuffed with meat without skin,
boil or grind grain porridge,
prepare puree from cereals, vegetables,
prepare mashed soups and vegetable or fruit jellies,
rusks with soaking and biscuits, croutons and toasts without crust and strong roasting (roasting).

Limit salt to 0.3 ounces per day (salting of liquid dishes should be taken into account in these grams).

Exclude strong drinks, strongly brewed teas and infusions, coffee.

Dietary table № 1 (b) adhere to the end of inflammatory processes in diseases of the gastrointestinal tract and healing of gastrointestinal tract injuries.

Dietary Table № 2

This dietary table is still a low protein diet. Protein is consumed about 3.5 ounces, fat - 3.5 ounces, carbohydrates - 14 ounces. The total calorie content of meals per day is up to 3000 calories.

The diet gradually introduces products with chemically active substances (a little spices, lightly sprinkle with vinegar or lemon juice, borscht with garlic and food acid.

soups with meat and fish broths, with seafood,
vegetables in soups are boiled or rubbed,
vegetables and fruits are baked and consumed without the skin,
the bread is fried without a crust,
meat is fried without crust or breading,
prepare mashed potatoes from cereals, vegetables, fruits,
side dishes of boiled vegetables grated on a coarse grater,
steamed or minced and baked meat in the oven,
egg, grain, cottage cheese, vegetable casseroles,
bread is consumed in the form of crackers or biscuits without a crust,
you can eat fish or meat pates.

Dietary table № 2 is observed for ulcers, gastritis with low acidity, with colitis, or during periods of rehabilitation after long and severe illnesses associated with bed rest.

Dietary Table № 3

The diet of this table uses foods with calories in the range of 2800 - 3000 total calories per day. Protein food is up to 3.5 ounces, fats (mostly vegetable) - up to 3.5 ounces, carbohydrates - up to 16 ounces (but fast carbohydrates).

The dishes are of both therapeutic and prophylactic nature - they stimulate rapid digestion and rapid evacuation from the gastrointestinal tract. For this reason, it is allowed to eat:

soups and jellied meat and fish broths (stimulate the production of enzymes);
baked goods, crispbread and bread made from rye, peeled flour, with bran, seeds, cereals;
wheat seedlings (but not legumes);
fermented milk products in all its forms (including cheeses, feta cheese, cottage cheese).

It is necessary to drink a lot of water - the maximum amount of fluid allowed by the doctor, which correlates with the capabilities of the kidneys.

It is not recommended to eat salted, pickled, dried and similar cooking products due to the fact that salt retains water in the tissues, and the intestines have a different task. For this reason, the diet of this table is considered light-salted.

White bread and all flour products made from wheat flour, pasta, lard and fatty cuts of meat and fatty fish, culinary fats (palm oil, rapeseed, ghee, lard), bitterness and products flavored with spices are excluded from the diet. Raw vegetables and fruits with thick leaves, stems and thick skins (cabbage leaves, Pak Choi salad leaves, cucumber skins, radish skins, grape skins, plum skins, stalks of celery, rhubarb, Swiss chard, wild garlic, leek stalks).

Dietary table № 3 is designed to enhance intestinal motility in diseases associated with intestinal atony or intestinal insufficiency. The calorie content of the dishes in this case does not really matter, but the set of cooked products must meet several requirements:

Use fast-digesting foods;
Steamed, boiled or baked vegetable and meat (fish) products;
Some vegetables and fruits, greens can be eaten raw;
Meals should be divided into 4-6 meals a day.

Dietary Table № 4

The dietary table restricts calories by reducing carbohydrates and fats, includes foods that do not irritate the stomach and intestines. Protein food - from 2.8 to 3.5 ounces, fats - up to 2.4 ounces, carbohydrates - no more than 8.8 ounces. The total calorie content of meals during the day is about 2,000 calories.

Dishes are prepared with a slimy or starchy composition, jelly-like or mushy consistency. Soups are prepared boiled and low-fat, porridge is boiled in water (boiled or mashed). You can cook:

steamed meat and vegetable dishes,
fermented milk products are welcome,
cottage cheese, feta cheese, soft cheeses,
bread products and pastries are used only in the form of rusks without a crust.

Do not use black and coarse grain bread.

Milk is excluded, but cocoa is boiled in water, weak coffee, juices are diluted, strong teas and infusions can be consumed.

Dietary table № 4 is a diet for the treatment of gastrointestinal disorders associated with dyspepsia, diarrhea.

Dietary Table № 4 (a)

The composition of the dietary table products is similar to table № 4, but with the same total calorie content of 2000 calories, the emphasis is shifted towards proteins - from 3.5 to 4.2 ounces, fats are left at the same level, but carbohydrate-containing foods are reduced to 7 ounces. Food is divided into four - six-serving portions. Shown Dietary Table № 4 (a) for the treatment of diseases of colitis and dyspepsia at different stages - from acute to chronic forms.

Dietary Table № 4 (b)

This diet table allows you to eat, in addition to dishes from the main table No. 4, in addition sandwiches made of cheeses, pates, natural dietary sausages and ham (salted), chicken neck, stuffed meat of various types, slightly salted boiled and fried or baked seafood and fish, aspic (meat, fish vegetables and assorted). Vegetable and dairy sauces are allowed without hot spices. Dietary table number 4 (b) is used in remission of colitis and other chronic inflammatory diseases of the gastrointestinal tract.

Dietary Table № 5

This table limits the consumption of fats, purine compounds, chemically active substances. Contains up to 3.5 ounces of protein, up to 2.4 ounces of fat, and only about 1.8 ounces of carbohydrates. Allowed:

vegetable and milk soups and cereals, puree soups,
all types of lactic acid products,
as well as hard grated or soft cheeses,
butter and vegetable oil are introduced into cereals and salads, in pasta side dishes or in mashed potatoes.
prepare lean fish and lean meat,
egg dishes,
it is appropriate to cook side dishes from cereals, chopped or grated vegetables.

But the liver, kidneys, fat are categorically excluded from the diet.

Legumes, mushrooms, herbs (sorrel, spinach, chives, feather garlic, spicy herbs) are excluded from vegetables

Limit consumption of too much butter and cream, as well as their derivatives (creams, fillings, sauces)

Dietary table № 5 is used for diseases of the liver, biliary tract, congestion in the liver and in the gastrointestinal tract, with colitis with a predominance of constipation.

Dietary Table № 5 (a)

The diet of this table excludes coarse fiber food, fiber, bran, cake, cereal sprouts. All dishes are prepared in pureed, jelly-like, starchy and slimy form. All products are crushed in a meat grinder or rubbed to the state of pates, pastes, creamy state, mashed potatoes.

Dietary table № 5 (a) has a calorie content of Dietary table number 5, but it is prescribed for diseases of the gastrointestinal tract, but already with a severe course.

CONTINUED >>> Diet nutrition of medical and preventive institutions. Part 2