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General characteristics of the diet


The diet has reduced animal fat and easily digestible carbohydrates. Proteins correspond to the physiological norm. The degree of reduction of fats and carbohydrates depends on body weight. Salt, free fluid, cholesterol, extractive substances are limited. The content of vitamins C and group B, dietary fiber, potassium, magnesium, trace elements (vegetable oils, vegetables, fruits, cottage cheese, seafood) is increased. Dishes are prepared without salt, food is salted at the table. Boil the meat and fish, chopped vegetables and fruits with coarse fiber. Food temperature is normal.
LIST OF RECOMMENDED PRODUCTS AND DISHES
Bread and flour products: wheat from flour 1-2 grades; rye from seeded, peeled flour; cereal, doctor's bread; dry inedible 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 (cabbage soup, borsch, beetroot soup); vegetarian with
potatoes and cereals; fruit dairy.
Exclude: meat, fish, mushroom broths, from legumes.
Meat and poultry: various types of meat and poultry only low-fat varieties, in boiled and baked form, a piece and chopped.
Exclude: fatty varieties - duck, goose, liver, kidneys, brains, sausages, smoked meats, canned food.
Dairy products: milk and dairy products of low fat content; cottage cheese 9% fat and non-greasy, dishes from it; low-fat, slightly salted cheese; sour cream - in dishes.
Excludes: salted and fatty cheese, fat cream, sour cream and cottage cheese.
Fish: non-greasy, boiled, baked, chunks and chopped. Seafood dishes (seaweed, mussels, etc.).
Excludes: fatty species, salted and smoked fish, canned food,
caviar.
Eggs: protein omelettes, soft-boiled eggs - up to three pieces per week.
Limit: egg yolks.
Cereals: buckwheat, oat, millet, barley, etc. - friable cereals, casseroles, groats.
Limit: rice, semolina, pasta.
Vegetables: various dishes of all kinds of cabbage, beets, carrots, dishes of finely chopped zucchini, eggplant, pumpkin, potato; mashed green peas; Fresh cucumbers, tomatoes, salad. Greens - in the dishes.
Exclude: radish, radish, sorrel, spinach, mushrooms.

Snacks: vinaigrettes and salads with vegetable oil, including sea kale; salads with seafood, boiled and aspic fish and meat, soaked herring; low-fat, slightly 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 for obesity: grapes, raisins, sugar, honey, jam; chocolate, ice cream, cream products.
Sauces and spices: on vegetable broth, seasoned with sour cream, milk, tomato, fruit and berry gravy; vanillin, cinnamon, citric acid; restrict horseradish, mayonnaise.
Exclude: meat, mushroom, fish sauces, peppers, mustard.
Drinks: weak tea with lemon, milk; weak coffee
natural, coffee drinks; vegetable, fruit, berry juices; broth 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 fats.

Food should be tasty, aesthetically designed and fairly concentrated.
Meals should be frequent 4-5 times a day, to avoid overloading the stomach.
EXAMPLE MENUS FOR HYPERTENSIVE DISEASE
I.
First breakfast: baked meat souffle, milk semolina, tea.
Lunch: fresh apples.
Lunch: soup - noodles on chicken stock, fried chickens, boiled rice, compote.
Snack: crackers with sugar, a rosehip broth.
Dinner: aspic fish, stewed carrots with prunes.
At night: kefir.
II.
First breakfast: buckwheat porridge (half portion), tea with
milk.
Second breakfast: carrot juice (1/2 cup) at 12 noon, a decoction of dried black currant (half a cup) with the addition of 5 g of sugar.
Lunch: borsch with a mucous decoction of wheat bran without salt, rice pilaf with dried apricots (half a serving), a rosehip broth.

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

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

Snack: apple.
Dinner: buckwheat porridge, yogurt.
At night: kefir.
V.
First breakfast: porridge from Hercules cereal in milk, stale roll with butter.
Second breakfast: fruit.
Lunch: vegetable broth with noodles on proteins, meatballs, mashed beets, baked apple with sugar.
Snack: kefir.
Dinner: lazy dumplings, tea with milk.
At night: a rosehip broth.
VI.
First breakfast: soft-boiled egg, stale bread, milk, honey.
Second breakfast: fruit juice.
Lunch: vegetable soup, souffle curd, 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
friable, coffee with milk.
Second breakfast: vegetable juice, raisins soaked.
Lunch: vegetarian potato soup, boiled pilaf with rice or beef stroganoff from boiled meat with boiled rice, rosehip broth.
Snack: dried apricots soaked.
Dinner: aspic fish, potato patties, tea with milk.
At night: kefir.
For the whole day: bread with bran 150 g, sugar 30 g.
EXAMPLE FRUIT - VEGETABLE DIET MENU
First breakfast: hot broth of wild rose or dried
currants, coleslaw or carrot and apple salad.
Second breakfast: carrot or fruit juice (half
cups), mashed potatoes 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 wild rose or blackcurrant with 20 g of sugar.
Dinner: vinaigrette with vegetable oil, dried fruit compote.
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