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Food with rheumatism with a small degree of activity, in the inactive phase


In this phase, nutrition is recommended with a moderately elevated protein content, moderate carbohydrate restriction and a normal fat content. The process of recovery from acute rheumatism can take several months. At the same time, the body retains an acute sensitivity to various adverse environmental influences and readiness for exacerbation.
Returnable rheumatism with low activity of the process, a long and sluggish course with exacerbations is resistant to medication. With a slow-acting form of rheumatism with recurrent rheumatic heart disease, a high-protein diet is recommended - 130 g (55-60% - of animal origin), normal or slightly increased amount of fat - 100-110 g (30% - vegetable), a decrease to 300 g of carbohydrates, especially sugar (40-45 g), full security of the body's need for vitamins and minerals.

CULINARY FOOD PROCESSING
All dishes are prepared without salt. Meat and fish are given in boiled form, you can fry them slightly or bake them after boiling. Vegetables give in boiled and raw. Food temperature is normal.

The number of meals - 5-6 times a day. Calorie 2600-2800 kcal, salt 3-5 g (give in the hands). Weight ration of about 2.5 kg. The total amount of free liquid up to 1.5 liters, including the first dish.
A sample menu for this phase of the disease is shown below.
If pronounced signs of circulatory failure are detected, it is necessary, while maintaining the overall structure of the diet, to reduce its protein content to 120 g. Practically, it is enough to remove the protein dish in afternoon tea.
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Food with rheumatism with a small degree of activity, in the inactive phase

  1. Approximate one-day menu for patients with rheumatism with a small degree of activity of the rheumatic process without pronounced signs of circulatory failure
    First breakfast: soft-boiled eggs (2 pieces), cheese cakes baked with sour cream, tea with milk. Second breakfast: boiled meat, yeast drink without sugar. Lunch: vegetarian soup (half a serving), boiled meat with noodles, fruit jelly. Snack: yeast drink without sugar. Dinner: meatballs meat, baked in sour cream, with boiled potatoes, carrot cutlets, fried on vegetable
  2. Approximate one-day menu for patients with rheumatism in the acute phase of the disease
    First breakfast: soft-boiled eggs (2 pieces), oatmeal porridge, tea with milk. The second breakfast: an apple without sugar. Lunch: vegetarian soup without salt (half a serving), boiled meat with noodles, fruit jelly. Lunch: decoction of wild rose. Dinner: boiled fish, cabbage - carrot cutlets, tea with milk. For the night: kefir. All day: white bread 100
  3. Nutrition for rheumatism
    POWER SUPPLY
  4. Food in the acute phase of the disease
    The main requirements for nutrition in the acute period of the disease are: - full provision of the body's physiological needs for energy, in essential nutrients, vitamins, minerals and trace elements; - introduction to the diet of the most complete protein in an amount corresponding to the physiological norm (70-80 g); - inclusion in the diet of 60 g of animal and 30 g of vegetable fat;
  5. DEFEAT OF NERVOUS SYSTEM AT RHEUMATISM
    Rheumatism - an infectious-allergic disease affecting the cardiovascular system. The disease is based on changes in the connective tissue in the form of its edema and structural damage. Involvement in the pathological process of the heart muscle and blood vessels of the brain causes disorders of the nervous system. The nature of the neurological disorders may be different and is determined by the degree of violation.
  6. Sample menu for low-level rheumatism
    First breakfast: soft-boiled eggs (2 pieces), cottage cheese with milk, tea. The second breakfast: cheese 50 g, wheat bran decoction. Lunch: vegetarian borsch with sour cream (half a serving), boiled meat beef stroganoff, boiled potatoes, fruit jelly or milk. Tea time: fresh apples. Dinner: boiled fish, baked under milk sauce, cottage cheese casserole, or pasta and cottage cheese casserole. On
  7. DEFEAT OF THE NERVOUS SYSTEM IN RHEUMATISM AND OTHER DIFFUSIVE DISEASES OF THE CONNECTIVE TISSUE
    Recently, rheumatic lesions of the nervous system are considered as a primary, systemic, gradually developing destructive process in the connective tissue. The term “collagenoses” was suggested by Klemperer and Ber in 1940. On the basis of the morphological characteristics of the systemic damage of the connective tissue, they combined a number of diseases into the group of collagenoses. It was later established that
  8. Sanitary requirements for small enterprises
    Bakeries and shops belong to small-scale enterprises if they produce finished products: - bread and bakery products with a maximum capacity of up to 3 tons / day; - confectionery without cream with a maximum capacity of 500 kg / day; - confectionery with cream with a maximum capacity of up to 500 kg / day. Placement of small enterprises with maximum
  9. TREATMENT-TACTIC ACTIVITIES FOR HYSTAGE HEAVY DEGREE
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  10. Meals for patients with diabetes mellitus of mild severity with diseases of the liver and gall bladder with normal body weight, receiving hypoglycemic drugs (diet on 2500 calories)
    PRODUCT SET FOR THE DAY Bread black 300 g. Potato 100 g. Vegetables 800 g. Buckwheat, oatmeal or barley 50 g. Meat (category II beef or chicken) 160 g. Meat broth 300 g. Protein eggs 2 pieces. Cottage cheese skim 200 g. Milk 600 g. Kefir or yogurt 200 g. Butter 25 g. Vegetable oil 25 g. Sausage dietetic 50 g. Sugar 20 g. EXAMPLE MENU NADEN
  11. The list of recommended and excluded products for heart failure IIb - III degree
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  12. The degree of risk of a complicated course of pregnancy and contraindication to its preservation in uterine myoma
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  14. Recommended and excluded products for diseases of the cardiovascular system with circulatory failure I-IIa
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  15. Approximate one-day menus for diseases of the cardiovascular system with circulatory failure of I-II and degree
    First breakfast: cream cheese, milk semolina porridge (half a serving), tea with milk. Second breakfast: fresh apples. Lunch: barley soup with vegetables (half a serving) vegetarian, boiled meat with carrot puree, apple compote. Lunch: decoction of wild rose. Dinner: boiled fish with boiled potatoes, fruit pilaf (half a serving), tea with milk. For the night: sour milk. First breakfast:
  16. Standard means of treatment and prevention in the acute phase of the disease
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