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General characteristics of nutrition and its purpose


In a complex set of therapeutic measures used in cirrhosis of the liver, not the last place belongs to proper nutrition. When constructing a scheme of therapeutic nutrition, the degree of impairment of one or another function of the liver is taken into account. The diet does not differentiate depending on the form of cirrhosis, but differs depending on the severity of the disease. If there are signs of liver failure, the diet is adjusted.
The main goals are chemical, mechanical and thermal shchazhenie all digestive organs, creating maximum rest of the liver, as well as promoting the normalization of liver functions and biliary tract, improve bile secretion.
CALORIUM AND CHEMICAL COMPOSITION:
proteins - 90-100 g (60% of animals), fats - 80-90 g (30% vegetable), carbohydrates - 350-400 g (70-85 g of sugar); table salt - 8-10 g, a free liquid of 1.5-2 liters. Caloric content is 2600-2800 kcal.
DIET:
5-6 times a day, in small portions.
CULINARY TREATMENT
Dishes are prepared with boiled, baked, and occasionally stewed. Wipe only stiff meat and fiber-rich vegetables. Food is given warm, cold dishes are excluded.
In nutrition, fats (mostly refractory) are limited, increased
the content of vitamins, liquids.
When there are diarrhea, the amount of fat is limited to 50-60 g. Exclude milk in its pure form, honey, jam and other products, acting indulgently. On the contrary, when prone to constipation, prunes, dried apricots, figs, dried apricots, plums, beets, etc. are recommended. Recommended foods and dishes
Bread and flour products: wheat bread made from flour of the highest and 1st grade, dried or yesterday. Uncomfortable cookies, baked incomparable products with boiled meat and fish, cottage cheese, apples.
Soups: vegetable, cereals on vegetable broth, dairy with
pasta, fruit, borsch and vegan vegetarian. Flour and vegetables for refueling are not roasted, but are dried.
Meat and poultry dishes: lean or fat-free meat, without tendons, a bird without skin. Beef, young lean lamb, meat pork, rabbit, chicken, turkey. Boiled, baked after boiling, a piece and chopped. Cabbage rolls, pilaf with boiled meat. Steam cutlets, soufflé, knelos, dairy sausages.
Dishes from fish: low-fat varieties. Boiled, steam fish, a piece and in the form of a cutlet mass.
Dishes from eggs: protein steam and baked omelets. Up to 1 yolk per day in meals.

Dishes and side dishes from vegetables: different, in raw, boiled, stewed - salads, side dishes, independent dishes. Non-acidic sauerkraut, onion after boiling, puree from green peas. When exacerbated, potatoes, carrots, beets, cauliflower wiped, in boiled, steam form. Squash and pumpkin cooked slices.
Milk and milk dishes: sour-milk drinks. Non-acidic fresh bold and low-fat cottage cheese and dishes from it (casseroles, lazy vareniki, puddings). Spicy, low-fat cheese.
Dishes and side dishes from cereals and pasta: cereals in milk and milk in half with water from semolina, rice, buckwheat and oatmeal, krupeniki, pilaf with dried fruits, puddings with carrots and cottage cheese. Boiled pasta.
Snacks: fresh vegetable salad with vegetable oil,
vinaigrettes, caviar caviar, jellied fish (after boiling), stuffed fish, soaked, lean herring, salads from boiled meat and fish, doctor's sausage, low-fat ham, mild, low-fat cheese. With exacerbations, snacks are excluded.
Fruits, berries, sweet dishes, sweets: ripe, soft, sweet fruits and berries in raw natural and mashed vegetables. Dried fruits, compotes, jellies, mousses. Marmalade, pastilles, honey, sugar, jam, marshmallows.
Sauces: sour cream, dairy, vegetable, sweet fruit sauce. Dill, parsley, cinnamon, vanillin.
Drinks: tea, tea with milk, fruit, berry, vegetable juices, broths of dogrose and wheat bran, jelly, compotes, kissels.
Fats: butter in kind and in dishes, vegetable, refined oils.


EXCLUDED PRODUCTS AND DISHES
From the diet of patients with cirrhosis of the liver is excluded: fresh and rye bread, butter and puff pastry, fried patties; meat, fish and mushroom broths, okroshka, soup green, soup of legumes; fatty varieties of meat, duck, goose, liver, kidneys, brains, smoked meat, most sausages, canned food; fatty species of fish, smoked, salted fish, canned fish; salty, spicy cheese, fermented baked milk, fatty cottage cheese, sour cream, cream; hard-boiled eggs and fried; beans; spinach, sorrel, radish, radish, green onion, garlic, mushrooms, pickled vegetables, salted and turnips; sharp and fatty snacks, canned food, smoked products, caviar; Chocolate, cream products, ice cream, sour and fiber-rich fruit; mustard, horseradish, pepper; black coffee, cocoa, cold drinks, alcohol; Pork, beef, mutton fat, culinary fats.
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General characteristics of nutrition and its purpose

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