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Nutrition for patients with diabetes mellitus in mild form with excessive mass. Caloric content is reduced to 1800-2000 calories


PRODUCT SET FOR DAY
Bread white 150 g.
Potatoes 250 g.
Vegetables (except potatoes) 50 g.
Groats manna 50 g.
cereal rice or buckwheat 50 g.
Meat or fish 120 g.
Egg 2 pieces.
Milk 0.5 liters.
Kefir 200 g.
Butter 20 g
Apples 200 g.
Flour 5 g.
Xylitol 30 g.
Tea 1 g.
Sour cream 15 g.
EXAMPLE MENU FOR A MONDAY MONDAY
First breakfast: omelette, xylitol tea.

Second breakfast: rice milk porridge.
Lunch: vegetable dairy soup, meatball meatballs, fresh fruit compote with xylitol.
Afternoon snack: apples baked.
Supper: manna porridge, xylitol tea.
At night: kefir.
TUESDAY
First breakfast: soft-boiled egg 2 pieces, tea with honey.
Second breakfast: semolina, milk.
Lunch: Vermicelli dairy soup, kneli meat steamed, compote of fresh fruit.
Afternoon snack: apples baked.
Supper: porridge buckwheat dairy wipe, milk.
At night: kefir.
WEDNESDAY
First breakfast: cottage cheese rubbed with sour cream, tea with xylitol.
The second breakfast: porridge buckwheat milky rubbed, milk.
Lunch: oat milky soup, carrot puree, fresh fruit compote.

Afternoon snack: apples baked.


Dinner: 1 soft-boiled egg, xylitol tea.

At night: kefir.
THURSDAY
First breakfast: cottage cheese rubbed with sour cream, tea with xylitol.
The second breakfast: buckwheat porridge mashed, apples.
Lunch: Vermicelli dairy soup, soufflé from boiled meat, fresh fruit compote.
Afternoon snack: apples baked.
Supper: porridge semolina or buckwheat friable, tea with xylitol.
At night: kefir.
FRIDAY
First breakfast: omelette, xylitol tea.
The second breakfast: rice milk porridge porridge, tea with xylitol.
Lunch: beet soup beetroot rubbed on meat broth,
meatballs steamed meat, compote of fresh fruits.
Afternoon snack: milk.
Dinner: mannish pudding with fruit sauce.


At night: kefir.
SATURDAY
First breakfast: soft-boiled egg 2 pieces, xylitol tea.
The second breakfast: porridge manna.
Lunch: rice milk soup, mashed potatoes, boiled fish, compote of fresh fruits.
Afternoon snack: apples baked.
Dinner: meat-meat cutlets.
At night: kefir.
SUNDAY
First breakfast: omelette, xylitol tea.
Second breakfast: cottage cheese rubbed with sour cream, apples baked.
Lunch: vegetable dairy soup, meatballs meat steaks, compote of fresh fruits.
Afternoon snack: apples baked.
Supper: manna porridge, xylitol tea.
At night: kefir.
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Nutrition for patients with diabetes mellitus in mild form with excessive mass. Caloric content is reduced to 1800-2000 calories

  1. Nutrition for patients with diabetes mellitus in mild form with normal weight, receiving hypoglycemic agents - 2500 calories
    PRODUCT SET FOR DAY Bread white 300 g. Vegetables (except potatoes) 150 g. Potatoes 500 g. Groats semolina 50 g. Rice groats or buckwheat. Meat or fish 120 g. Egg 3 pieces. Milk 500 g. Kefir or curdled milk 200 g. Butter 20 g. Apples 400 g. Xylitol 30. EXAMPLE MENU ON WEEK MONDAY First breakfast: scrambled eggs, xylitol tea. Second breakfast: rice porridge. Lunch: soup
  2. Nutrition for patients with mild diabetes mellitus with liver and gallbladder diseases with normal body weight who receive hypoglycemic preparations (2,500 calorie diet)
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  3. Meal with reduced calorie content (1800-2000 calories)
    Nutrition with reduced caloric content (1800-2000 calories) is recommended for people with diabetes mellitus, with excess weight exceeding the normal by 29-49%. The daily calorific value in this case is also limited, but without violating the ratio of the main ingredients of food - proteins, fats and carbohydrates. PRODUCT SET FOR DAY Bread black 150 g Potatoes 70 g. Vegetables (except potatoes) 550 g. Croup
  4. Meal with reduced caloric content (900-1000 calories)
    Nutrition with reduced caloric intake is recommended for patients with diabetes mellitus having an increased body weight exceeding the normal by 60-100% (obesity of III-IV degree). The main thing in this diet is a decrease in daily caloric intake to 900-1000 calories due to a substantial reduction in the diet of the amount of fat and protein increase. It is recommended to include in the menu more vegetables, especially cabbage,
  5. Diet with increased caloric intake (3500-3600 calories)
    Diet with increased caloric intake is recommended for the depleted, weakened patient. PRODUCT SET FOR DAY Bread black 500 g Potatoes 450 g. Vegetables (except potatoes). Buckwheat, oatmeal, pearl barley 70 g. Beef category II 220 g or Chicken class II 220 g. Sausage boiled low-fat varieties 60 g. Eggs 1 piece. Cottage cheese skim 200 g Cheese Russian 50 g Milk 400 g.
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  7. Anesthesia in patients with diabetes mellitus
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  8. Prognostic importance of adequate treatment of ibs in patients with diabetes mellitus
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  10. Diabetic nutrition with liver and gall bladder diseases
    Nutrition in the treatment of this disease should improve metabolic processes, which are disturbed by diabetes and liver and gallbladder diseases. In the diet of diabetics, products that improve liver function, increase bile secretion and promote the normalization of bowel activity are introduced. From food excluded products that hamper the work of the liver. In the menu it is recommended to include milk and
  11. Form for assessing the risk of diabetes mellitus type II
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  12. Nutrition for diabetes mellitus with concomitant diseases
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  13. Percutaneous coronary interventions in patients with IHD and multivessel disease and / or diabetes mellitus
    In patients with multivessel lesions and other signs of a high risk of complications, the performance of CABG, as compared with percutaneous coronary intervention, gives the best survival rates. However, the differences in the cost of treatment and the quality of life between the results of CABG and percutaneous coronary intervention are lost during 10-12 years of follow-up. Decision on complete revascularization or
  14. Nutrition for diabetes without concomitant diseases
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  15. Nutrition in diabetes mellitus with diseases of the gastrointestinal tract (gastritis, peptic ulcer of the stomach or duodenum)
    In nutrition with diabetes mellitus with diseases of the gastrointestinal tract, it is necessary to comply with all the requirements that are imposed on diabetic nutrition. At the same time it is necessary to spare gastric mucosa. In order to avoid mechanical, chemical and thermal irritation, all dishes are cooked in boiled and grated form and steamed. A mode of a food fractional - 5-6 times a day. RECOMMENDED
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