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General characteristics of the diet


In the diet, the content of animal fat and easily digestible carbohydrates is reduced. Proteins meet the physiological norm. The degree of reduction of fats and carbohydrates depends on body weight. Limited salt, free liquid, cholesterol, extractives. The content of vitamins C and B, dietary fiber, potassium, magnesium, trace elements (vegetable oils, vegetables, fruits, cottage cheese, seafood) has been increased. Meals are prepared without salt, the food is salted at the table. Meat and fish are boiled, vegetables and fruits with coarse fiber are ground and boiled. Food temperature is normal.
LIST OF RECOMMENDED PRODUCTS AND DISHES
Bread and flour products: wheat flour of the 1-2 nd grade; rye flour, seeded; cereal, doctor's bread; dry butter biscuits; baked products without salt with cottage cheese, fish, meat, adding ground wheat bran, soy flour.
Exclude: products from pastry and puff pastry.
Soups: vegetable (soup, borscht, beetroot soup); vegetarian with
potatoes and cereals; fruit; milk
Exclude: meat, fish, mushroom broths, from legumes.
Meat and poultry: various types of meat and poultry only low-fat varieties, boiled and baked, a piece and chopped.
Exclude: fatty varieties - duck, goose, liver, kidneys, brains, sausages, smoked meats, canned goods.
Dairy products: low-fat milk and dairy products; cottage cheese 9% fat and low-fat, dishes from it; low-fat, lightly salted cheese; sour cream - in dishes.
Exclude: salty and fatty cheese, heavy cream, sour cream and cottage cheese.
Fish: lean, boiled, baked, sliced ​​and chopped. Seafood dishes (sea kale, mussels, etc.).
Exclude: fatty species, salted and smoked fish, canned food,
spawn.
Eggs: protein omelets, soft-boiled eggs - up to three pieces per week.
Limit: egg yolks.
Groats: buckwheat, oatmeal, millet, barley, etc. - crumbly porridge, casseroles, krupeniki.
Limit: rice, semolina, pasta.
Vegetables: various dishes of cabbage of all kinds, beets, carrots, dishes of finely shredded zucchini, eggplant, pumpkin, potatoes; mashed green peas; Fresh cucumbers, tomatoes, salad. Greens - in the dishes.
Exclude: radish, radish, sorrel, spinach, mushrooms.

Snacks: vinaigrettes and salads with vegetable oil, the inclusion of seaweed; salads with seafood, boiled and jellied fish and meat, soaked herring; low-fat, lightly salted cheese; diet sausage, low-fat ham.
Exclude: fatty, spicy and salty foods, caviar, canned snacks.
Fruits, sweet dishes, sweets: raw fruits and berries, dried fruits, compotes, jellies, mousses.
Excluded or limited in obesity: grapes, raisins, sugar, honey, jam; chocolate, ice cream, cream products.
Sauces and spices: on vegetable broth, dressed with sour cream, milk, tomato, fruit and berry gravy; vanilla, cinnamon, citric acid; limit horseradish mayonnaise.
Exclude: meat, mushroom, fish sauces, pepper, mustard.
Drinks: weak tea with lemon, milk; weak coffee
natural, coffee drinks; vegetable, fruit, berry juices; decoction of wild rose and wheat bran.
Exclude: strong tea, coffee, cocoa.
Fats: butter and vegetable oils - for cooking; vegetable - in dishes.
Exclude: meat and cooking oils.

Food should be tasty, aesthetically designed and fairly concentrated.
Meals should be frequent 4-5 times a day to avoid overloading the stomach.
EXAMPLE MENU FOR HYPERTENSIVE DISEASE
I.
First breakfast: baked meat souffle, milk semolina porridge, tea.
Second breakfast: fresh apples.
Lunch: soup - noodles in chicken broth, fried chicken, boiled rice, compote.
Lunch: crackers with sugar, broth hips.
Dinner: fish aspic, carrot stew with prunes.
For the night: kefir.
Ii.
First breakfast: buckwheat porridge (half portions), tea with
milk
Second breakfast: carrot juice (1/2 cup) at 12 o'clock in the afternoon, decoction of dried black currant (half cup) with the addition of 5 g of sugar.
Lunch: soup with mucous broth from wheat bran without salt, rice pilaf with dried apricots (half a serving), dogrose broth.

Dinner: cottage cheese souffle, tea with milk.
For the night: dogrose broth (half cup).
III.
First breakfast: grated carrots with apples, buckwheat or oatmeal, tea.
The second breakfast: dried apricots.
Lunch: soup with mucous decoction of wheat bran (1/2 servings), fried meat, leafy salad (in summer) or salad from grated white cabbage with lemon juice, jelly from dried blackcurrant.
Tea time: fresh apples.
Dinner: carrot burgers with shredded apples, cottage cheese souffle, tea with lemon.
For the night: broth hips.
Iv.
First breakfast: cottage cheese, stale bread, butter, jam, tea.

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

Safe, an apple.
Dinner: buckwheat porridge, yogurt.
For the night: kefir.
V.
First breakfast: cereal oatmeal cereal on milk, stale loaf with butter.
The second breakfast: fruit.
Lunch: vegetable broth with vermicelli on proteins, meatballs, grated beets, baked apple with sugar.
Snack: kefir.
Supper: lazy dumplings, tea with milk.
For the night: broth hips.
Vi.
First breakfast: soft-boiled egg, stale bread, milk, honey.
The second breakfast: fruit juice.
Lunch: vegetable soup, cottage cheese souffle, salad or vinaigrette with vegetable oil, plums compote.
Dinner: lean ham, boiled potatoes, salad with grated apples, tea with milk.
VII.
First breakfast: fresh cabbage salad, buckwheat porridge
crumbly, coffee with milk.
Second breakfast: vegetable juice, soaked raisins.
Lunch: vegetarian potato soup, boiled meat pilaf with rice or boiled meat stroganoff with boiled rice, rosehip broth.
Safe,: dried apricots soaked.
Dinner: fish aspic, potato cutlets, tea with milk.
For the night: kefir.
For the whole day: bread with bran 150 g, sugar 30 g.
SAMPLE MENU FRUIT - VEGETABLE DIET
The first breakfast: hot broth hips or dried
currants, cabbage salad or carrots and apples.
The second breakfast: carrot or fruit juice (half
cups), 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, hot broth of rose hips or black currants with 20 grams of sugar.
Dinner: vinaigrette with vegetable oil, dried fruit compote.
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