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Sample menu for the week with gout MONDAY


On an empty stomach: dogrose broth. First breakfast: tea with milk, cucumber salad with sour cream. The second breakfast: fruit juice.
Lunch: rice soup with potatoes on vegetable broth, fried cabbage cutlets, dried fruit compote.
Lunch: decoction of wild rose.
Dinner: omelet, carrot zrazy with prunes, tea with lemon.
For the night: kefir.
TUESDAY
On an empty stomach: dogrose broth.
First breakfast: tea with milk, salad with fresh cabbage and sour cream.
The second breakfast: tomato juice.
Dinner: vegetarian soup, boiled meat in white sauce.
Lunch: decoction of wild rose.
Dinner: buckwheat porridge with milk, stuffed cabbage rolls
vegetables with rice.
At night: fruit juice.

WEDNESDAY

On an empty stomach: dogrose broth.

First breakfast: tea with milk, prunes, baked with
cottage cheese.
The second breakfast: fruit juice.
Lunch: beetroot cold, stew of vegetables.
Lunch: decoction of wild rose.
Supper: milk oatmeal porridge, fruit jelly.
For the night: compote from fresh apples.
THURSDAY
On an empty stomach: dogrose broth.
First breakfast: tea with milk, beetroot salad in vegetable oil.
The second breakfast: tomato juice.
Lunch: vegetarian pearl barley soup with vegetables,
fried cabbage schnitzel in vegetable oil.

Safe, grape juice.
Dinner: carrot cutlets with sour cream, fruit jelly.
For the night: watermelon or yogurt.

FRIDAY
On an empty stomach: dogrose broth.

First breakfast: tea with milk, soft-boiled egg, carrots, stewed with vegetable oil.
The second breakfast: tomato juice.
Lunch: beetroot cold, stew of vegetables.
Lunch: decoction of wild rose.
Supper: milk oatmeal porridge, fruit jelly.
For the night: compote from fresh apples.
SATURDAY
On an empty stomach: dogrose broth.
First breakfast: tea with milk, cucumber salad.
The second breakfast: fruit juice.
Lunch: rice soup with potatoes on vegetable broth, fried cabbage patties.
Lunch: decoction of wild rose.
Dinner: scrambled eggs, stewed carrots, tea with lemon.
At night: compote of dried fruit.

SUNDAY
On an empty stomach: dogrose broth.

First breakfast: tea with milk, fresh cabbage salad with sour cream.
The second breakfast: tomato juice.
Dinner: vegetarian soup, boiled meat in white sauce.
Lunch: decoction of wild rose.
Dinner: buckwheat porridge with milk, cabbage stewed with butter or boiled cabbage.
At night: fruit juice.
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Sample menu for the week with gout MONDAY

  1. Sample weekly menu for chronic renal failure (diet 76)
    MONDAY First breakfast: cottage cheese - apple pudding, apple puree with whipped whites, fruit juice. The second breakfast: grated carrots with sugar. Lunch: vegetarian vegetable soup, boiled meat with tomato sauce. Lunch: decoction of wild rose. Dinner: omelette protein, tea with sugar. For the night: fruit juice. TUESDAY First breakfast: cereal “Hercules” on milk, vegetable salad on
  2. Sample menu for the week with liver cirrhosis during the compensation period
    MONDAY First breakfast: cottage cheese with sugar and sour cream, milk oatmeal porridge, tea. The second breakfast: baked apple. Lunch: vegetarian vegetable soup in vegetable oil, boiled chicken in milk sauce, boiled rice, dried fruit compote. Lunch: decoction of wild rose. Dinner: boiled fish with white sauce on vegetable broth, mashed potatoes, cheesecake with cottage cheese, tea with milk. For the night:
  3. Sample menu for the week with gastric ulcer and duodenal ulcer (diet 16)
    This therapeutic food is recommended for patients with gastric ulcer and duodenal ulcer, acute gastritis and chronic gastritis with preserved secretion after the abolition of diet 1a. MONDAY First breakfast: rice milk mucous porridge, scrambled eggs, milk. The second breakfast: milk, cottage cheese cream or cream from yogurt. Lunch: slimy oatmeal soup, soufflé of boiled meat, mashed potatoes
  4. Sample menu for the week with gastric ulcer and duodenal ulcer (diet 1a)
    MONDAY First breakfast: rice porridge, omelet, milk. Second breakfast: milk. Lunch: oatmeal milk mucous soup, soufflé of boiled meat, dried fruit compote. Snack: milk, boiled egg. Dinner: buckwheat porridge milky mucous, soft-boiled egg, milk. For the night: milk. TUESDAY First breakfast: milk semolina porridge, scrambled eggs, milk. Second breakfast: milk. Lunch: rice soup
  5. Sample menu for the week
    MONDAY First breakfast: chops or carrot cutlets, sausages, baked apples, black bread. Second breakfast: herring, thoroughly soaked with boiled potatoes, tea with milk and xylitol. Lunch: vegetarian borsch, boiled stroganoff from beef meat, dried fruit compote, black bread. Tea time: apples. Dinner: cheesecakes, vegetable stew, tea with sugar. For the night: prunes. TUESDAY First breakfast:
  6. Sample menu for the week (diet 7)
    MONDAY First breakfast: rice milk porridge, meat cheese, tea with sugar. Second breakfast: cottage cheese pudding. Lunch: vegetable soup, cooked beef stroganoff, dried fruit compote. Dinner: steamed fish cutlets, pasta and cottage cheese casserole, milk. For the night: a glass of sweet yogurt. TUESDAY First breakfast: buckwheat porridge with milk, carrot cutlets, tea with sugar. Second
  7. Approximate one-day menu for myocardial infarction
    FIRST RATION I. On an empty stomach: an infusion of prunes. First breakfast: buckwheat porridge, grated on milk, grated curd with sugar (sugar from the daily rate), barley coffee with milk (sugar from the daily rate). Second breakfast: applesauce (or any fruit) with sugar (sugar from the daily norm), broth hips. Lunch: broth with egg flakes, boiled chicken, black currant jelly. Tea time:
  8. Sample menu for the day with liver cirrhosis with exacerbation of the disease
    I. First breakfast: steam meat souffle, rice milk porridge rubbed. The second breakfast: baked apple with sugar. Snack: decoction of hips, crackers with sugar. Lunch: vegetarian pearl barley soup with vegetables, steam meat patties, boiled vermicelli, fruit jelly. Dinner: steam meatballs, carrot puree, sugar-free cottage cheese pudding, jelly. For the night: kefir. Ii.
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    I. First breakfast: milk semolina porridge, tea with milk. The second breakfast: a soft-boiled egg 1 piece, broth hips. Lunch: meat broth with egg flakes, steam cutlets, mashed potatoes, apple compote. Lunch: apples baked without sugar, yeast drink with sugar. Dinner: puree from dried apricots, cottage cheese with milk, tea with lemon. For the night: milk. Ii. First breakfast: semi-viscous porridge
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    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
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    I. First breakfast: boiled meat, vinaigrette with vegetable oil, coffee with skimmed milk. Second breakfast: fresh cabbage salad with apples or sea kale. Lunch: decoction of hips, apple. Lunch: vegetarian soup with vegetable oil (half a serving), boiled meat with potatoes, jelly. Dinner: jellied fish, semolina casserole with fruit sauce, tea with sugar. For the night:
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