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List of recommended products and dishes

Bread and flour products: bread white, gray, rye, bran. Poor and uncomfortable cookies, crispy bread, biscuit. When bent to fullness, flour products are limited.
Soups: mostly vegetarian, vegetable (borsch, soup, beetroot), cereals, dairy, fruit. Incommunicable meat and fish broths and soups are allowed once a week.
Meat and poultry dishes: low-fat beef, lamb, pork, chicken, turkey, mostly in boiled or baked form, or fried after boiling.
Dishes from fish: a variety of fish (perch, pike, carp, pike perch, bream, cod). Once a week, the soaked herring is allowed.
Dishes from eggs: whole soft, in the form of omelettes and dishes. With concomitant atherosclerosis limited to 3 pieces per week.

Dishes from vegetables and herbs: vinaigrettes and salads with vegetable oil from a variety of vegetables (potatoes, cabbage and white cabbage, pumpkin, zucchini, tomatoes), fresh and salted cucumbers - limited, vegetables in the form of side dishes. Allowed onions, garlic, parsley, dill, celery. The fungi are sharply limited. Beans, peas, beans, sorrel, spinach are limited in the presence of exchangeable polyarthritis.
Dishes from fruit, berries, fruit juices: any are allowed, grapes and grape juice are limited.
Dishes from cereals and pasta: cereals, puddings from oat, buckwheat, millet cereals, rice, from pasta and vermicelli. With excessive body weight, cereals and flour products should be limited.
Dishes from milk and dairy products: milk and cottage cheese in kind and in the form of dishes, yogurt, yogurt, kumis, mild rapeseeds, sour cream, cream.

Fats: butter, vegetable oil (the third part of the total amount of fat). Beef, beef and pork fat is limited.
Drinks: weak tea, coffee with milk, vegetable, fruit and berry juices. Mineral water - as prescribed by the doctor. Alcoholic beverages are prohibited.
Sweets: sugar, honey, jam, jam, jam instead of sugar. Confectionery products are sharply limited.
Snacks: jellied fish, tongue, veal, lean ham,
some varieties of cooked sausages, mild cheeses, soaked herring (no more than once a week), vinaigrettes, salads, vegetable diet canned food.
Sauces and spices: bay leaves, dill, parsley, cinnamon, cloves, dairy sauces and vegetable broth, fruit and berry sauces, syrups.
Especially recommended are vegetables, fruits and berries, rich in potassium salts (dried apricots, prunes, raisins, peaches, apricots, rosehips, bananas, potatoes, cabbage, eggplants), as well as foods rich in magnesium salts (oats, buckwheat, millet, soy, bran, almonds, walnuts), dairy products.
With lethargic forms of rheumatism with excessive body weight, it is recommended to perform 1-2 times a week zigzags in the diet in the form of protein contrasting days (meat, fish or curd), alternating them with dishes from raw vegetables and fruits. Thus, it is possible to influence the acid-base equilibrium, water-salt metabolism and permeability of the vascular wall, since such a diet is rich in vitamins and salts of potassium, calcium and is poor in sodium salts - common salt. The approximate menu of the potassium diet (fruit and vegetable) is given below.
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List of recommended products and dishes

  1. List of recommended and excluded products for heart failure IIb - III degree
    The offered products and dishes contribute to the improvement of blood circulation, cardiovascular, liver, kidney function, normalization of metabolism, sparing of digestive organs and cardiovascular system. Food with a sharp restriction of table salt, liquid, reduced calorie. Proteins 50-60 g - of which 40 g of animals, fats 50 g (10-15 g of plant), carbohydrates 300 g (60-80 g
  2. List of recommended literature
  3. Recommended foods and dishes
    Bread and flour products: wheat bread made from flour of the first grade or grade, dried or biscuit; dry biscuits and biscuits. Soups: light non-fat meat and fish broths with egg flakes, kelly; soups-puree from meat; mucous decoctions of cereals with broth; soups on broth or vegetable broth with boiled manna, rice, oatmeal, allowed vegetables in the form of puree. Dishes
  4. Recommended foods and dishes
    Bread and flour products: rye, protein-bran, protein-wheat, wheat from flour of the second grade, bread, an average of 300 grams per day. Unusual flour products by reducing the amount of bread. Soups: from different vegetables, borsch, cabbage soup, meat and vegetable okroshka, beetroot soup; broths meat, fish, mushroom weak, low-fat with vegetables, allowed croup, meatballs, potatoes. Dishes from meat and poultry:
  5. Recommended foods and dishes
    Bread and flour products: rye bread, protein-bran, protein-wheat, wheat from flour of the second grade. Unusual flour products by reducing the amount of bread. Soups: from different vegetables, cabbage soup, borsch, beetroot, meat and vegetable okroshka, weak low-fat meat, fish and mushroom broths with vegetables, allowed croup, potatoes, meatballs. Meat and poultry: lean beef, veal, edged
  6. Recommended and excluded products for cardiovascular disease with circulatory failure of I-IIa degree
    The offered products and dishes should promote restoration of circulatory disturbances, normalization of liver function, kidneys and metabolism with simultaneous shaking of the cardiovascular system and digestive organs. They improve the excretion of nitrogenous slags and under-oxidized metabolic products from the body. GENERAL PRODUCT CHARACTERISTICS Food with restriction of table salt to 5-6 g (2-3 g
  7. Recommended products for exacerbation of inflammation of the liver and acute inflammation of the gallbladder
    Recommended: yesterday's wheat bread; soups are cooked on mucous broth with mashed cereals, vegetables or on vegetable broths with finely chopped vegetables - potatoes, carrots, zucchini, pumpkin, boiled rice, manna, oatmeal, noodles, you can add egg-milk mixture to soups, which is prepared the connection of a raw egg with an equal volume of milk, and fill
    Zabludovsky E.P. History of medicine. Moscow, 1981. 2. Sorokina, Т.S. History of Medicine: Textbook. For stud. Higher education Medical. Zaved. / Izd-e 3rd, revised. and additional. - Moscow: Academy, 2004. - 560 p .: ill. 3. Sorokina Т.S. History of Medicine: Textbook. for stud. Higher education Medical. zaved. / Izd-e 5th, revised. And add. - Moscow: Academy, 2006. - 560 p .: ill. 4. Lisitsyn Yu.P. History of Medicine. Ucheb. / M .: GEOTAR-med. 2004. - 400 s .:
    Main 1. Mudretsova-Viss KA, Kudryashova AA, Dedyukhina VP Microbiology, sanitation and hygiene. - M .: Business literature, 2001. 2. Malygina V.F., Rubina V.A. Fundamentals of the physiology of nutrition, hygiene and sanitation. - Moscow: Economics, 1988. 3. Azarov V.N. Fundamentals of microbiology and sanitation. - M .: Economics, 1986. Additional 4. Fundamentals of Microbiology, Physiology of Nutrition and Sanitation for
  10. List of critical situations in anesthesiology
    The following chapters contain a "List of critical situations in anesthesiology". As detailed in the preface and in Chapter 1, this List is designed to fill the gap that exists in the training of anesthetists. Our goal is to provide a comprehensive (albeit not exhaustive) selection of approaches to both normal and unusual emergencies that may arise during the operation.
  11. List of laboratory and practical works.
    Laboratory work number 1.Znakomstvo with laboratory equipment. A microscope, its device, the rules of working with it. Technique of microscopy. Laboratory work number 2. Preparation and microscopy of fixed stained preparations. Study of morphological signs of bacteria. Practical work number 1. Food safety. Familiarization with the document regulating
  12. The list of types of compensatory payments
    The list of types of compensatory payments in federal budgetary institutions and an explanation of the procedure for establishing compensatory payments in federal budgetary institutions were approved by Order No. 822 of the Ministry of Health and Social Development of Russia of December 29, 2007 On approval of the list of types of compensatory payments in federal budgetary institutions and clarification of the procedure
    Each country, as the basis of its guidelines for feeding and feeding children, should use the values ​​of nutrient intake recommended for infants and young children, based on scientific data received by the international scientific community. INTRODUCTION This and the four following chapters discuss and compare the recommended values
  14. Requirements for the distribution of food and the release of semi-finished products and culinary products
    Daily quality of semi-finished products, dishes and culinary products is checked. At the same time indicate the time of product manufacturing, its name, the results of the organoleptic evaluation, including the assessment of the degree of readiness, the time of authorization for distribution (sale) of products, manufacturer of the product, name, surname person who conducted an organoleptic evaluation. Hot dishes (soups, sauces, drinks) during distribution
    Remarks In many chapters of the Code relating to certain diseases, the reader will find references to the Terrestrial Manual, which describes the OIE standards for diagnostic tests and vaccines for terrestrial animals. However, some readers of the Code need only know which diagnostic tests are recommended by the OIE for use in international trade in animals or
  16. Valeological evaluation of certain dishes and food substances
    Separate discussion deserve some dishes that are mandatory in the diet of many people. Soups in many families are considered almost as the basic condition of rational nutrition. However, it is impossible to find any satisfactory experimental or theoretical justification for such a view. On the contrary, there is much evidence showing that soup in the conventional
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