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LIQUID DISHES


Each of the following recipes is designed for 2 servings. You can either cook the whole dish and then store half in the fridge to consume within the next 24 hours, or cook half of the total ingredients.
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LIQUID DISHES

  1. Solid and liquid waste
    Municipal solid waste. According to the technological principle, methods for disinfecting solid domestic waste are divided into biothermal, mechanical, combined, thermal and chemical. Biothermal methods. The basis of all biothermal methods are the biological processes of decomposition of organic substances contained in the waste due to the activity of microorganisms. Oxidation
  2. Blood culture in liquid nutrient media
    Under the supervision of the teacher (intern), the cadet puts on a protective respiratory mask, puts the patient on the couch, thoroughly washes his hands with soap, collects a sterile 10-ml syringe and needle, treats the skin in the area of ​​the elbow bend with alcohol, puts a tourniquet (cuff) on the shoulder, produces puncture ulnar vein, weakens the tourniquet and draws 10 ml of blood into the syringe. Then
  3. Recommended products and dishes
    Bread and flour products: wheat bread of high-grade flour or 1st grade, dried or crackers; dry butter biscuits and biscuits. Soups: weak fat-free meat and fish broth with egg flakes, quenelles; meat soups; mucous broths from grits with broth; soups on broth or vegetable broth with boiled semolina, rice, oatmeal, allowed vegetables in the form of mashed potatoes. Dishes
  4. Recommended products and dishes
    Bread and flour products: rye, protein-bran, protein-wheat, wheat flour of the 2nd grade, bread, an average of 300 g per day. Fancy flour products by reducing the amount of bread. Soups: from different vegetables, borscht, cabbage soup, okroshka meat and vegetable, beetroot soup; broths of meat, fish, mushroom weak, low-fat with vegetables, permitted cereals, meatballs, potatoes. Meat and poultry dishes:
  5. HARD DISHES
    Each of these recipes is designed for 2 meals. If you cook for yourself and a partner who does not conduct a detox program, he may add other dishes to them as he wishes. If you are cooking only for yourself, you can leave half the serving the next day or use half the amount of ingredients. If possible, use organic, hormone-free chicken and
  6. Recommended products and dishes
    Bread and flour products: rye bread, protein-bran, protein-wheat, wheat flour of the 2nd grade. Fancy flour products by reducing the amount of bread. Soups: from various vegetables, cabbage soup, borscht, beetroot soup, meat and vegetable okroshka, weak lean meat, fish and mushroom broths with vegetables, grains, potatoes, meatballs. Meat and poultry: lean beef, veal, edged
  7. Vitamin dishes
    Nursing mother requires a lot of strength and energy, so all her food should be exclusively natural and healing. The most valuable source of vitamins, trace elements and minerals are wild plants and herbs in the region in which you live. With them you can cook truly miraculous dishes. Just keep in mind that wild plants need to be harvested in ecologically
  8. Jerusalem artichoke dishes
    Topinambur salad 300 g of Jerusalem artichoke, 100 g of green onions, 50 g of parsley and dill, a tablespoon of flour, one yolk (for those who eat eggs), 0.5 cups of vegetable broth. Peel in Jerusalem artichoke edible, so do not need to clean it, but should carefully wash the tubers from the ground. To do this, use a brush. Tubers are cut into thin plates, put in a salad bowl, sprinkled
  9. Unleavened Dish
    Foods made from yeast dough are not included in the rations of healing food, since they disturb the acid-base balance in the body and even, according to some scientists, can cause cancer. I believe this is due to the change in the biological properties of the grain under the influence of high temperatures in the baking process. However, as appropriate
  10. SPECIAL DISHES, ANIMAL PRODUCTS
    The basic Buddhist rule prohibits the use of all products prepared from animals. This is especially true of Zenbudicism, which, in biological language, is the more developed branch of religion. Generally, without Macrobiotics there is no Buddhism. In addition, Macrobiotics is not a kind of vegetarianism, which is sentimentality. It avoids “bloody” food only for biological and
  11. Nutrition during exacerbation of gout
    Treatment of an acute gout attack includes bed rest, strict dietary and medication treatment. For the entire period of exacerbation exclude meat and fish products. Food consists mainly of liquid food (milk, dairy products, jelly, fruit drinks, vegetable and fruit juices, weak tea with milk or lemon, vegetable soups, liquid cereals). It is necessary to ensure that the patient does not
  12. C-vitaminization nutrition
    In accordance with the order of the Minister of Health of the USSR No. 695 of August 24, 72, “On the Further Improvement of the Compulsory C-Vitaminization of Nutrition Conducted in the USSR in Medical-Preventive and Other Institutions” and the Instruction on C-Vitaminization of Nutrition No. 978-72, approved by the USSR Chief Sanitary Doctor of 06.06.72, the obligatory C-vitaminization of food is held year-round in
  13. List of recommended foods and dishes
    Bread and flour products: white bread, gray, rye, bran. Unsweetened and lean cookies, crispbread, sponge cake. With inclinations to fullness, flour products are limited. Soups: mostly vegetarian, vegetable (borscht, cabbage soup, beetroot), cereal, dairy, fruit. Loose meat and fish broths and soups are allowed once a week. Dishes from meat and poultry: lean beef,
  14. Requirements for the distribution of food and the release of semi-finished products and culinary products
    Daily check the quality of semi-finished products, dishes and culinary products. At the same time indicate the time of manufacture of the product, its name, the results of organoleptic evaluation, including the assessment of the degree of readiness, the time of permission for distribution (sale) of products, full name. manufacturer of products, name person who conducted the organoleptic evaluation. Hot dishes (soups, sauces, drinks) during distribution
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