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List of recommended foods and dishes

Bread and flour products: white bread, gray, rye, bran. Unsweetened and lean cookies, crispbread, sponge cake. With inclinations to fullness, flour products are limited.
Soups: mostly vegetarian, vegetable (borscht, cabbage soup, beetroot), cereal, dairy, fruit. Loose meat and fish broths and soups are allowed once a week.
Meat and poultry dishes: low-fat beef, lamb, pork, chicken, turkey, mostly boiled or baked, or fried after boiling.
Fish dishes: various fish varieties (perch, pike, carp, pike perch, bream, cod). Soaked herring is allowed once a week.
Dishes from eggs: whole soft-boiled, in the form of omelets and in dishes. With concomitant atherosclerosis limited to 3 pieces per week.

Dishes from vegetables and greens: vinaigrettes and salads with vegetable oil from a variety of vegetables (potatoes, cauliflower and white cabbage, pumpkin, zucchini, tomatoes), fresh and salted cucumbers - limited, vegetables in the form of side dishes. Onions, garlic, parsley, dill, celery are allowed. Mushrooms are sharply limited. Beans, peas, beans, sorrel, spinach are limited in the presence of exchange polyarthritis.
Dishes from fruits, berries, fruit juices: allowed any, limited to grapes and grape juice.
Dishes from cereals and pasta: cereals, puddings made from oatmeal, buckwheat, millet cereals, rice, pasta and noodles. When overweight, cereals and flour products should be limited.
Dishes from milk and dairy products: milk and cottage cheese in a natural form and in the form of dishes, kefir, yogurt, koumiss, not sharp grades of fat, sour cream, cream.

Fats: butter, vegetable (one third of the total amount of fat). Mutton, beef and pork fat limit.
Drinks: weak tea, coffee with milk, vegetable, fruit and berry juices. Mineral water is prescribed by a doctor. Alcoholic beverages are prohibited.
Sweets: sugar, honey, jam, jam, jam instead of sugar. Confectionery sharply limited.
Snacks: jellied fish, tongue, veal, low-fat ham,
some varieties of cooked sausages, non-sharp cheeses, soaked herring (no more than once a week), vinaigrettes, salads, vegetable dietary canned food.
Sauces and spices: bay leaf, dill, parsley, cinnamon, cloves, dairy and vegetable broths, fruit and berry sauces, syrups.
Especially recommended are vegetables, fruits and berries that are rich in potassium salts (dried apricots, prunes, raisins, peaches, apricots, wild rose, bananas, potatoes, cabbage, eggplants), as well as foods rich in magnesium salts (oatmeal, buckwheat, wheat millet, soybeans, bran, almonds, walnuts), dairy products.
When sluggish forms of rheumatism with overweight, it is recommended to carry out 1-2 times a week "zigzags" in the diet in the form of protein contrasting days (meat, fish or cottage cheese), alternating them with dishes of raw vegetables and fruits. Thus, it is possible to affect the acid - base balance, water - salt metabolism and vascular wall permeability, since such a diet is rich in vitamins and salts of potassium, calcium and is poor in sodium salts - sodium chloride. A sample menu of potassium diet (fruit and vegetable) is provided below.
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List of recommended foods and dishes

  1. The list of recommended and excluded products for heart failure IIb - III degree
    The offered products and dishes contribute to the improvement of blood circulation, the activity of the cardiovascular system, liver, kidneys, the normalization of metabolism, the affection of the digestive organs and the cardiovascular system. Food with a sharp restriction of salt, liquid, reduced calorie. Proteins 50-60 g - 40 g of them are animals, 50 g of fats (10-15 g of vegetable), 300 g of carbohydrates (60-80 g
  2. List of recommended literature
  3. Recommended products and dishes
    Bread and flour products: wheat bread of high-grade flour or 1st grade, dried or crackers; dry butter biscuits and biscuits. Soups: weak fat-free meat and fish broth with egg flakes, quenelles; meat soups; mucous broths from grits with broth; soups on broth or vegetable broth with boiled semolina, rice, oatmeal, allowed vegetables in the form of mashed potatoes. Dishes
  4. Recommended products and dishes
    Bread and flour products: rye, protein-bran, protein-wheat, wheat flour of the 2nd grade, bread, an average of 300 grams per day. Fancy flour products by reducing the amount of bread. Soups: from different vegetables, borscht, cabbage soup, meat and vegetable okroshka, beetroot soup; broths of meat, fish, mushroom weak, low-fat with vegetables, permitted cereals, meatballs, potatoes. Meat and poultry dishes:
  5. Recommended products and dishes
    Bread and flour products: rye bread, protein-bran, protein-wheat, wheat flour of the 2nd grade. Fancy flour products by reducing the amount of bread. Soups: from various vegetables, cabbage soup, borscht, beetroot soup, meat and vegetable okroshka, weak lean meat, fish and mushroom broths with vegetables, grains, potatoes, meatballs. Meat and poultry: lean beef, veal, edged
  6. Recommended and excluded products for diseases of the cardiovascular system with circulatory failure I-IIa degree
    Offered foods and dishes should contribute to the restoration of circulatory disorders, the normalization of liver function, kidney and metabolism, while at the same time clearing the cardiovascular system and the digestive organs. They improve the excretion of nitrogenous toxins and oxidized metabolic products from the body. GENERAL CHARACTERISTICS OF PRODUCTS Food with restriction of table salt to 5-6 g (2-3 g
  7. Recommended products for exacerbation of liver inflammation and acute inflammation of the gallbladder
    Recommended: yesterday's wheat bread; soups are cooked on mucous broth with grated cereals, vegetables or on vegetable broths with finely chopped vegetables - potatoes, carrots, zucchini, pumpkin, boiled cereals - rice, semolina, oatmeal cereals, noodles, soups can be added egg-milk mixture, which is prepared a mix of raw eggs with an equal volume of milk, and fill
    Zabludovsky E.P. History of Medicine. M., 1981. 2. Sorokina, TS History of Medicine: studies. For stud. Higher Medical training Heads / Izd-e 3rd, Pererab. and add. - M .: Academy, 2004. - 560 pp., Ill. 3. Sorokina TS History of Medicine: studies. for stud. Higher Medical training Heads / Izd-e 5th, Pererab. And add. - M .: Academy, 2006. - 560 pp., Ill. 4. Lisitsyn Yu.P. History of medicine. Ucheb. / M .: GEOTAR-med. 2004. - 400 pp .:
    Primary 1. Mudretsova-Viss KA, Kudryashova AA, Dedyukhina V.P. Microbiology, sanitation and hygiene. - M .: Business literature, 2001. 2. Malygina V.F., Rubin V.A. Fundamentals of the physiology of nutrition, hygiene and sanitation. - M .: Economy, 1988. 3. Azarov V.N. Fundamentals of microbiology and sanitation. - M .: Economy, 1986. Additional 4. Basics of microbiology, physiology of nutrition and sanitation for
  10. List of critical situations in anesthesiology
    The following chapters contain the “List of critical situations in anesthesiology”. As described in detail in the preface and chapter 1, this list is intended to fill the gap that exists in the training of anesthetists. Our goal is to provide a comprehensive (though not exhaustive) selection of approaches to both ordinary and unusual emergencies that may arise during an operation.
  11. List of laboratory and practical work.
    Laboratory work No. 1. Acquaintance with the laboratory equipment. Microscope, its device, the rules for working with it. Technique microscopy. Laboratory work No. 2. Preparation and microscopy of fixed stained preparations. The study of morphological features of bacteria. Practical work number 1. Food safety. Familiarization with the document regulating
  12. List of types of compensation payments
    The list of types of compensation payments in federal budget institutions and an explanation of the procedure for establishing payments of compensation in federal budget institutions approved by order of the Ministry of Health and Social Development of Russia of December 29, 2007 N 822 Approving the list of types of compensation payments in federal budget institutions and explaining the procedure
    Each country should use the recommended nutrient consumption values ​​for infants and young children, based on scientific data obtained by the international scientific community, as the basis for their methodological recommendations on nutrition and feeding for children. INTRODUCTION Recommended values ​​are discussed and compared in this and four subsequent chapters.
  14. Requirements for the distribution of food and the release of semi-finished products and culinary products
    Daily check the quality of semi-finished products, dishes and culinary products. At the same time indicate the time of manufacture of the product, its name, the results of organoleptic evaluation, including the assessment of the degree of readiness, the time to authorize distribution (sale) of products, full name. manufacturer of products, name person who conducted the 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 Codex readers only need to know which diagnostic tests are recommended by the OIE for use in conducting international trade in animals or animals.
  16. Valeological evaluation of some dishes and food substances
    Separate conversation deserve some dishes that are mandatory in the diet of many people. Soups in many families are considered almost as the main condition for a balanced diet. At the same time, however, it is impossible to find any satisfactory experimental or theoretical justification for such a view. On the contrary, there is a lot of evidence showing that soup in the conventional
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