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General characteristics of nutrition and its purpose


In a complex set of therapeutic interventions used in cirrhosis of the liver, far from the last place belongs to proper nutrition. When constructing a scheme of therapeutic nutrition, the degree of impairment of one or another liver function 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 in the diet make adjustments.
The main goals are chemical, mechanical and thermal schazhenie all the digestive organs, creating maximum rest of the liver, as well as contributing to the normalization of liver function and biliary tract, improve bile secretion.
Caloricity and chemical composition:
proteins - 90-100 g (60% animals), fats - 80-90 g (30% vegetable), carbohydrates - 350-400 g (70-85 g of sugar); salt - 8-10 g, free liquid 1.5-2 liters. Caloric content is 2600-2800 kcal.
DIET:
5-6 times a day, in small portions.
CULINARY PROCESSING
Meals are cooked boiled, baked, and occasionally stewed. Rub only stringy meat and vegetables rich in fiber. Food give warm, cold dishes exclude.
Fats are limited in nutrition (mostly refractory), increased
the content of vitamins, fluid.
With the appearance of diarrhea, limit the amount of fat to 50-60 g. Exclude milk in its pure form, honey, jam and other products that have a positive effect. On the contrary, when prone to constipation, prunes, dried apricots, figs, dried apricots in a soaked form, plums, beets, etc. are recommended. Recommended products and dishes
Bread and flour products: wheat bread from flour of the highest and 1st grade, dried or yesterday. Snack biscuits, baked biscuits with boiled meat and fish, cottage cheese, apples.
Soups: vegetable, cereal on vegetable broth, dairy with
pasta, fruit, borscht and shchi vegetarian. Flour and vegetables for dressing are not fried, and dried.
Dishes from meat and poultry: meat is low-fat or non-fat, without tendons, poultry without skin. Beef, young lean lamb, meat pork, rabbit, chicken, turkey. Boiled, baked after boiling, a piece and chopped. Stuffed cabbage, pilaf with boiled meat. Steam patties, souffles, dumplings, sausages milk.
Fish dishes: low-fat varieties. Boiled, steam fish, in a piece and in the form of a cutlet mass.
Egg dishes: protein steamed and baked omelets. Up to 1 yolk per day in dishes.

Dishes and side dishes of vegetables: various, raw, boiled, stewed - salads, side dishes, separate dishes. Non-sour sauerkraut, onions after boiling, mashed green peas. When exacerbating potatoes, carrots, beets, cauliflower pureed, boiled, steam form. Cook squash and pumpkin slices.
Milk and dairy dishes: fermented milk drinks. Acidless fresh bold and non-greasy cottage cheese and dishes from it (casseroles, lazy dumplings, puddings). Unsharp, low-fat cheese.
Dishes and side dishes of cereals and pasta: cereal in milk and milk in half with water from semolina, rice, buckwheat and oatmeal groats, krupeniki, pilaf with dried fruits, carrot and cottage cheese puddings. Boiled pasta.
Snacks: fresh vegetable salad with vegetable oil,
vinaigrettes, squash caviar, jellied fish (after boiling), stuffed fish, soaked, low-fat herring, boiled meat and fish salads, doctor sausage, low-fat ham, soft, low-fat cheese. For exacerbations, snacks are excluded.
Fruits, berries, sweet dishes, sweets: ripe, soft, sweet fruits and berries in raw natural and shabby forms. Dried fruits, compotes, jellies, mousses. Marmalade, marshmallow, honey, sugar, jam, marshmallows.
Sauces: sour cream, dairy, vegetable, sweet fruit sauce. Dill, parsley, cinnamon, vanilla.
Drinks: tea, tea with milk, fruit, berry, vegetable juices, decoctions of wild rose and wheat bran, jelly, compotes, jelly.
Fats: butter in its natural form and in dishes, vegetable, refined oils.


EXCLUDED PRODUCTS AND DISHES
From the diet of patients with cirrhosis of the liver exclude: fresh and rye bread, butter and puff pastry, fried pies; meat, fish and mushroom broths, okroshka, green soup, bean soup; fatty meats, duck, goose, liver, kidneys, brains, smoked meats, most sausages, canned foods; fatty fish, smoked, salted fish, canned fish; salty, spicy cheese, ryazhenku, fat cottage cheese, sour cream, cream; hard boiled eggs and fried; legumes; spinach, sorrel, radish, radish, green onion, garlic, mushrooms, pickled vegetables, pickled vegetables and turnips; spicy and fatty snacks, canned foods, smoked meats, caviar; chocolate, cream products, ice cream, fruits sour and rich in fiber; mustard, horseradish, pepper; black coffee, cocoa, cold drinks, alcohol; pork, beef, lamb fat, cooking oils.
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General characteristics of nutrition and its purpose

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