Healing diets >>>> Diet nutrition of medical and preventive institutions. Part 2

Diet nutrition of medical and preventive institutions. Part 2

BEGINNING >>> Diet nutrition of medical and preventive institutions. Part 1

Therapeutic and therapeutic - prophylactic nutrition in medical institutions and sanatoriums involves the formation and division of diets according to groups of diseases and, accordingly, according to "Dietary tables". The groups of diets differ from each other in the goals of dietary nutrition, which may not be related to the treatment of the disease, but to its prevention or to the regime of targeted weight gain or loss.

For the formation of diets in various areas of diseases and the set of products and dishes used from them, the generally accepted concept of "Dietary table" is used, which defines the set of dishes and the features of their preparation, taking into account the treatment of the disease or its prevention.

The most common selection of dietary tables is collected in a list that is used as a guide for the formation of hospital, sanatorium or home meals.

Of particular importance in the medical and preventive nutrition of hospitals and health resorts is the timing of meals. Almost all dietary tables have three to five meals a day (sometimes seven meals a day). This is due to a number of diseases in which it is necessary to eat regularly, but in small portions, or for those cases when nutritional therapy implies a low-calorie diet, the calorie content of which is compensated by frequent meals. Some diet tables have reusable menus due to the postoperative feeding period, when the patient is physically unable to consume a lot of food in one approach.

Although the calculation of calories is on a daily basis, the time of eating is distributed not for all 24 hours of the day, but for the period of the patient's wakefulness during which he can eat. Since in medical clinics and sanatoriums, the food intake regime is universal for certain types of diet tables, within the framework of a home diet, this regime is adjusted individually to the sick person and his daily routine.

View dietary tables №№ 0, 1, 2, 3, 4, 5 >>>

Dietary Table № 6

The diet table aims to stop the course of diseases associated with salt deposits or the formation of stones in the body. The diet of this table involves the consumption of a large amount of liquid, but the exclusion of salts and acids that contribute to the formation of these salts. The diet is kept in a salt-free or low-salt regime. They reduce the amount of the protein component (2.8-3.1 ounces) by increasing the consumption of fats (up to 3.5 ounces) and carbohydrates (up to 14 ounces). The total daily calorie content of table number 6 ranges from 2600 to 2800 calories.

Are welcomed in nutrition:

cereal porridge,
boiled and sautéed vegetables,
steamed vegetables and meat (fish),
boiled cabbage of all varieties,
vegetable soups without herbs,
vegetable puree (without greens),
boiled potatoes,
hard pasta,
unleavened dough or lightly salted dough (lazy dumplings, dumplings),
homemade noodles and soups with its use,
cereal soups,
eggs (boiled, in a steam omelette, scrambled eggs in scrambled eggs),
salads with boiled vegetables, eggs and boiled meat,
minced meat in steam (meatballs, cutlets, meatballs), baked (casseroles, stuffed pies, stuffed vegetables) or boiled (dumplings).

Greens are excluded from the diet, which include purines (purine acids), fruits and vegetables that contribute to stone formation - green legumes, grapes, and its derivatives.

Broths and soups based on fish or meat products, as well as broths and decoctions from seafood, liver dishes are removed from food. All foods prepared with vinegars, wines, food acids, with herbs and preservatives (natural and synthetic) are excluded from the diet.

Juices of sour fruits and berries, juices from grapes, juices and smoothies from green vegetables are not included in the diet. Exclude salty cheeses from the diet (including hard cheeses, suluguni, spicy types of cheese), feta cheese, salted cottage cheese.

Drinking water forms the basis of dietary nutrition, but mineralized drinking water and mineral water, carbonated drinks, energy drinks are excluded, and green tea is not used, and black tea is drunk in a diluted form (1 part of the brew for four parts of water). When following the diet of this table, abstain from the abuse of coffee, cocoa, and similar drinks that imitate coffee and cocoa. Do not use chicory as a drinking supplement. The diet of this table has a long period of application, since the metabolic processes proceeding with disturbances in the salt balance in the tissues are practically unalterable.

Dietary table № 6 is observed in case of metabolic disorders, manifested by diseases of calcification, gout, stone formation in the bladder, kidneys and gall bladder.

Dietary Table № 7

This dietary table excludes salt in almost all of its forms. And also excludes spices, seasonings, preservation, dried, jerky and canned meat, fish and seafood. Protein products are consumed within 2.8 ounces, fats (with restriction of animal fats) - within up to 3.5 ounces, carbohydrates - no more than 16 ounces. The total daily calorie content of meals is up to 2700 calories. The drinking regimen is limited to 33-37 ounces per day.

Usually do not use yeast baked goods, but they can be made from rye, corn, mixed flour. You can eat rye bread, salt-free biscuits, grain crisps.

The meal includes vegetarian soups, boiled meat, lean fish, eggs, pasta made from durum wheat, yeast-free dough for dumplings, mantas, homemade noodles, pancakes, pancakes (baked). Casseroles are prepared from yeast-free dough, cereals, cottage cheese, vegetables and fruits.

You can eat steamed pates, salads from boiled meat and vegetables, vegetable and milk sauces without spices and lightly salted (almost fresh).

With this type of diet, fruit and vegetable decoctions, jelly, frozen and dried fruit compotes, fruit teas are useful.

Dietary table № 7 is observed for various types of nephropathologies (acute and chronic).

Dietary Table № 7 (a)

This is a modification of diet № 7, but with more stringent conditions:

Complete elimination of salt in cooking, lowering the fluid level to the level indicated by the doctor, taking into account the daily urine volume (approximately 800 ml - 1 liter).
Restriction of animal protein foods (eggs, meat, fish) and plant protein foods (legumes, mushrooms).

The diet of this table is prescribed in the midst of acute diseases of the urinary system and with exacerbations of chronic diseases of the urinary system.

Dietary Table № 7 (b)

It is prescribed for acute inflammatory diseases of the urinary system and chronic renal failure. They practically exclude proteins of animal origin (they sharply reduce the consumption of meat, fish, seafood, eggs) and vegetable protein (legumes, mushrooms, asparagus). Temporarily switch to vegetarian food and cooking with steam or in the oven.

Dietary table № 7 (c)

Table № 7 (c) is another modification of diet № 7 with kidney disease, but for patients on hemodialysis, when, with a general level of decrease in fluid intake, salt and spices, the level of protein food intake slightly increases due to the regular ability to filter the blood on hemodialysis.

Dietary Table № 7 (d)

This is a transitional diet from a strict and restrictive diet № 7 (c) to a milder diet № 7 (b) and then entering diet № 7 (a) with the transition, after attenuation of acute nephrological processes and remission of chronic renal diseases, to a standard basic diet, Dietary Table № 7.

Returning to the previous diet regimen is carried out by switching from a categorically salt-free diet with limited fluid intake to cooking dishes with the addition of salt in an amount of 2 grams per week (the total two-gram volume of salt is stretched for the preparation of all dishes of this period).

After 5-7 days, the salt is increased by one gram and so on up to 0.18 ounces of salt per week and an increase in the daily volume of fluid on the recommendation and under the supervision of a physician.

Dietary Table № 8

The table menu determines the limited calorie content of dishes by reducing the amount of fats and carbohydrates, reducing the amount of salt and, accordingly, reducing fluid intake. Dishes are prepared without spices. The calorie content of meals decreases, but the volume of food increases due to the greater consumption of foods with fiber. Protein food is consumed at a physiological rate. Such a dietary table is prescribed for obesity, while taking into account the normal weight (the body weight is calculated taking into account specific indicators of growth and age, type of build).

Protein food is consumed in the amount of 3.1-4.2 ounces, fat accounts for1.9-2.4 ounces, and 8.8-12 ounces for carbohydrates. The total calorie content of meals per day should not exceed 2000 - 2600 calories.

Dietary Table № 8 (a)

This table sharply limits the calorie content of dishes, compared to Dietary Table № 8. Protein food remains in the range of 3.1-4.2 ounces of the product, fats are 1.9-2.4 ounces, but carbohydrates are sharply reduced to 3.1-4.2 ounces. Dietary table № 8 (a) is assigned for a short time in the treatment of obesity.

Dietary Table № 9

The Dietary table assumes a carbohydrate-restricted diet. This dietary food is used in the treatment of diabetes mellitus, joint diseases. Dietary Table № 9 can be part of the normal diet. Proteins, fats and carbohydrates are distributed in a ratio of 3.5 ounces : 2.4 ounces : 10.6 ounces. Products are selected from the list of low-carbohydrate products (meat, fish, butter and vegetable oil, animal fats, including rendered, lactic acid foods). From vegetables, it is preferable to consume cabbage (leafy, cabbage, broccoli, kohlrabi, cauliflower), from root vegetables they use rutabagas, turnips, prepare dishes with legumes and herbs (you can raw or cooked). They use cereal porridge (buckwheat, oatmeal), sour berries and fruits, black bread.

Dietary Table № 10

This table defines the dietary food with restriction of salt and fluid. Protein in food products should be no more than 2.8 ounces, 2.4 ounces of fat, 12-14 ounces of carbohydrates, daily calories no more than 2500-2800 calories. The dietary food contains elements of vegetarianism. Vegetarian recipes are used to prepare vegetables, soups, meat and fish dishes (usually boiled, steamed or baked); you can include dairy products, semolina and rice porridge, fruits in the diet. This dietary table is used for diseases and temporary disorders of cardiovascular activity, but without symptoms of circulatory disorders: atherosclerosis, hypertension and kidney diseases.

Dietary Table № 10 (a)

The dietary table contains restrictions on protein, carbohydrate and fatty foods, completely excludes the consumption of salt and salty foods (only minimal amounts in the preparation of soups (unleavened, un-salted soups), un-salted steamed meat and fish dishes.

Usually eat cottage cheese, yogurt, mashed or ground vegetables on a diet. Protein is limited to 1.8-2.1 ounces, fats up to 1.8 ounces, carbohydrates no more than 10.6 ounces. The total daily calorie content of meals does not exceed 1900-2000 calories. This dietary table is kept for a short time in case of diseases of the cardiovascular system, but already with pronounced symptoms of circulatory disorders and in severe kidney diseases.

CONTINUED >>>Dietary tables of medical and preventive institutions. Part 3