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General characteristics of the diet


In the diet, the content of animal fat and digestible carbohydrates is reduced. Proteins correspond to the physiological norm. The degree of reduction of fats and carbohydrates depends on the body weight. Limited table salt, free liquid, cholesterol, extractives. The content of vitamins C and group B, dietary fiber, potassium, magnesium, microelements (vegetable oils, vegetables, fruits, cottage cheese, seafood) is increased. Dishes are prepared without salt, food is poured at the table. Meat and fish are boiled, vegetables and fruits with coarse fiber are ground and boiled. The temperature of food is normal.
LIST OF RECOMMENDED FOODS AND MEALS
Bread and flour products: wheat from flour of the 1st grade; rye from flour sown, peeled; grain, doctor's bread; dry not easy cookies; baked products without salt with cottage cheese, fish, meat, the addition of ground wheat bran, soy flour.
Exclude: products from butter and puff pastry.
Soups: vegetable (soup, borsch, beetroot); vegetarian
potatoes and croup; fruit; milk.
Exclude: meat, fish, mushroom broths, from legumes.
Meat and poultry: different kinds of meat and poultry only of low-fat varieties, boiled and baked, chunk and chopped.
Exclude: fatty varieties - duck, goose, liver, kidneys, brains, sausages, smoked products, canned food.
Dairy products: milk and dairy products of low fat content; cottage cheese 9% fat and low-fat, meals from it; low-fat, low-fat cheese; sour cream - in the dish.
Exclude: salty and fatty cheese, fatty cream, sour cream and cottage cheese.
Fish: low-fat species, boiled, baked, chopped and chopped. Dishes from seafood (sea kale, mussels, etc.).
Exclude: fatty species, salted and smoked fish, canned food,
caviar.
Eggs: albumen omelets, soft-boiled eggs - up to three pieces per week.
Restrict: egg yolks.
Cereals: buckwheat, oatmeal, millet, barley, etc. - crumbly porridges, casseroles, raspberries.
Limit: rice, semolina, pasta.
Vegetables: different dishes from cabbage of all kinds, beets, carrots, dishes from finely chopped zucchini, eggplant, pumpkin, potatoes; green peas in the form of mashed potatoes; fresh cucumbers, tomatoes, lettuce. The greens - in the dishes.
Exclude: radish, radish, sorrel, spinach, mushrooms.

Snacks: vinaigrettes and salads with vegetable oil, including sea kale; salads with products of the sea, boiled and flooded fish and meat, soaked herring; low-fat, low-fat cheese; diet sausage, low-fat ham.
Exclude: fatty, sharp and salty foods, caviar, canned snacks.
Fruits, sweet dishes, sweets: fruits and berries in raw form, dried fruits, compotes, jellies, mousses.
Excluded or restricted for obesity: grapes, raisins, sugar, honey, jam; chocolate, ice cream, products from cream.
Sauces and spices: on vegetable broth dressed with sour cream, dairy, tomato, fruit and berry gravies; vanillin, cinnamon, citric acid; limit horseradish, mayonnaise.
Exclude: meat, mushroom, fish sauces, pepper, mustard.
Drinks: weak tea with lemon, milk; weak coffee
natural, coffee drinks; juices, vegetable, fruit, berry; broth of dogrose and wheat bran.
Exclude: strong tea, coffee, cocoa.
Fats: cream and vegetable oils - for cooking; vegetable - in the dish.
Exclude: meat and cooking fats.

Food should be tasty, aesthetically decorated and sufficiently concentrated.
Meals should be frequent 4-5 times a day, to avoid overloading the stomach.
EXAMPLE MEASURES FOR HYPERTENSION DISEASE
I.
The first breakfast: souffle meat baked, porridge semolina, tea.
Second breakfast: apples are fresh.
Lunch: soup - noodles on chicken broth, fried chicken, boiled rice, compote.
Snack: suhariki with sugar, broth of a dogrose.
Dinner: fish are pouring, carrots stewed with prunes.
At night: kefir.
II.
First breakfast: buckwheat porridge (half portion), tea with
milk.
The second breakfast: carrot juice (1/2 cup) at 12 o'clock in the afternoon, a broth of dried black currant (half a glass) with the addition of 5 grams of sugar.
Lunch: borsch with mucous broth from wheat bran without salt, pilaf from rice with dried apricots (half portion), broth of wild rose.

Dinner: curd cheese soufflé, tea with milk.
At night: broth of dogrose (half a glass).
III.
First breakfast: carrots grated with apples, buckwheat porridge or oatmeal, tea.
Second breakfast: dried apricots.
Lunch: borsch with mucous decoction of wheat bran (1/2 portion), fried meat, salad leaves (in summer) or salad of grated white cabbage with lemon juice, jelly from dried black currant.
Snack: apples are fresh.
Supper: cutlets from carrots with shredded apples, cheese soufflé, tea with lemon.
At night: broth of dogrose.
IV.
First breakfast: cottage cheese, stale bread, butter, jam, tea.

The second breakfast: fruit or vegetable juice, rusks.
Lunch: boiled fish, vegetable puree or vegetable stew, mashed potatoes, carrot juice, fruit jelly.

Afternoon snack: an apple.
Dinner: buckwheat porridge, yogurt.
At night: kefir.
V.
First breakfast: cereal from cereals oat-flakes on milk, stale loaf with butter.
Second breakfast: fruit.
Lunch: vegetable broth with vermicelli on proteins, meatballs meat, mashed beets, baked apple with sugar.
Afternoon snack: kefir.
Dinner: lazy dumplings, tea with milk.
At night: broth of dogrose.
VI.
First breakfast: soft-boiled egg, stale bread, milk, honey.
The second breakfast: fruit juice.
Lunch: vegetable soup, curd soufflé, salad or vinaigrette with vegetable oil, compote from plums.
Dinner: lean ham, boiled potatoes, salad with grated apples, tea with milk.
VII.
First breakfast: fresh cabbage salad, buckwheat porridge
crumbly, coffee with milk.
The second breakfast: vegetable juice, raisins soaked.
Lunch: potato vegetarian soup, pilaf from boiled meat with rice or beef stroganoff from boiled meat with boiled rice, broth of wild rose.
Afternoon snack: dried apricots.
Dinner: fish jellied, cutlets potato, tea with milk.
At night: kefir.
For the whole day: bread with bran 150 g, sugar 30 g.
EXAMPLE MENU OF FRUIT AND VEGETABLE DIET
First breakfast: hot broth of dog rose or dried
currants, cabbage salad or carrots and apples.
The second breakfast: carrot or fruit juice (half
glass), vegetable puree or vegetable stew.
vegetable oil, crackers.
Lunch: Vegetarian soup, vegetable salad with sour cream or vegetable oil, crackers.

Snack: grated carrots or cabbage, or grated beets, a hot broth of wild rose or black currant with 20 g of sugar.
Dinner: Vinaigrette with vegetable oil, compote of dried fruits.
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General characteristics of the diet

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