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High-calorie diet (3500-3600 calories)


A high-calorie diet is recommended for exhausted, weakened patients.
PRODUCT SET FOR DAY
Black bread 500 g.
Potato 450 g
Vegetables (except potatoes).
Buckwheat, oat, pearl barley 70 g.
Category II beef 220 g or
Hens of category II 220
Cooked sausage low-fat varieties 60 g.
Eggs 1 piece.
Fat-free cottage cheese 200 g
Russian cheese 50 g

Milk 400 g
Kefir 400 g
Sour cream 30 g.
Butter 25 g
Flour 5 g.
Tomato sauce 10 g.
Apples 400 g
Xylitol 20 g.
Sugar 20 g.
Tea 1 g.
Coffee 3 g.
Tomato juice 200 g.
Apple juice 100 g.
300 g meat broth
SAMPLE WEEKLY MONDAY MONDAY
First breakfast: tomatoes 200 g, buckwheat porridge, tea with sugar, Russian cheese.

Second breakfast: mashed potatoes, low-fat boiled sausage
varieties of milk.

Lunch: pickle on meat broth with sour cream, beef stroganoff from boiled meat, fat-free cottage cheese, apple juice.
Snack: apples.
Dinner: scrambled eggs stuffed with meat, green peas, fat-free cottage cheese, kefir, tea with xylitol.
At night: kefir.
TUESDAY
First breakfast: grated carrots, curd souffle
fat-free cottage cheese, boiled sausage low-fat varieties, tea with sugar.
Second breakfast: oatmeal porridge, milk.
Lunch: Ukrainian borsch with sour cream, boiled fish with sour cream sauce, fried potatoes or potato patties, apple juice.
Snack: apples.
Dinner: vegetable stew with meat, tea with xylitol, cottage cheese
nonfat, kefir.
At night: kefir.
WEDNESDAY
First breakfast: fresh cabbage salad, milk oatmeal porridge, tea with sugar.

Second breakfast: mashed potatoes, low-fat boiled sausage
varieties.


Lunch: cabbage soup on meat broth, boiled meat, green peas, apple juice.
Snack: apples, berries, oranges.

Dinner: a salad of fresh cucumbers and tomatoes with vegetable oil, meatballs, tea with xylitol.
At night: kefir.
THURSDAY
First breakfast: raw vegetable salad with vegetable oil, protein omelette, tea with sugar, Russian cheese.
Second breakfast: loose buckwheat porridge, milk, apples.
Lunch: pickle on meat broth with sour cream, beef stroganoff from boiled meat, fat-free cottage cheese, apple juice.
Snack: apples or berries.
Dinner: cottage cheese pudding, cabbage cutlets, tea with xylitol, kefir.
At night: yogurt.
FRIDAY
First breakfast: tomatoes, buckwheat porridge, tea with sugar, Dutch cheese.

Second breakfast: mashed potatoes, low-fat boiled sausage
varieties of milk.
Lunch: pea soup with meat or a cold store, boiled sausages, stewed cabbage, tomato juice.
Snack: apples or oranges.
Dinner: scrambled eggs, green peas, fat-free cottage cheese, kefir, tea with xylitol.
At night: kefir.
SATURDAY
First breakfast: vinaigrette, low-fat cottage cheese with sour cream, tea with sugar.
Second breakfast: loose buckwheat porridge, milk, apples.
Lunch: vegetable soup, rump steak with mashed potatoes and green peas, apple juice.
Snack: apples or berries.
Dinner: a salad of fresh cucumbers and tomatoes, steamed meat knives, boiled sausage low-fat varieties, kefir, tea with xylitol.
SUNDAY
First breakfast: a salad of fresh cucumbers and tomatoes or carrots and beets, low-fat cottage cheese, tea with sugar, Dutch cheese.

Second breakfast: loose buckwheat porridge, boiled sausage
low-fat varieties, milk.
Lunch: pearl barley soup, steam fish cutlets,
mashed potatoes with cucumber, tomato juice.
Snack: apples or oranges.
Dinner: sauerkraut salad with beets, protein omelette, fat-free cottage cheese with sour cream, tea with xylitol.
At night: kefir.
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High-calorie diet (3500-3600 calories)

  1. Low calorie meals (900-1000 calories)
    Nutrition with reduced calorie content is recommended for patients with diabetes mellitus, having an increased body weight exceeding normal by 60-100% (obesity III-IV degree). The main thing in this diet is a decrease in daily calories to 900-1000 calories due to a substantial decrease in the amount of fat in the diet and an increase in protein. It is recommended to include more vegetables in the menu, especially cabbage,
  2. Low calorie meals (1800-2000 calories)
    A diet with reduced calorie content (1800-2000 calories) is recommended for patients with diabetes mellitus, with overweight exceeding normal by 29-49%. The daily calorie content in this case is also limited, but without violating the ratio of the main food ingredients - proteins, fats and carbohydrates. PRODUCT SET FOR DAY Black bread 150 g. Potato 70 g. Vegetables (except potatoes) 550 g. Groats
  3. Nutrition for patients with diabetes in mild overweight. Calorie reduced to 1800-2000 calories
    PRODUCT SET FOR DAY White bread 150 g. Potato 250 g. Vegetables (except potatoes) 50 g. Semolina 50 g. Rice or buckwheat groats 50 g. Meat or fish 120 g. Egg 2 pieces. Milk 0.5 l. Kefir 200 g. Butter 20 g. Apples 200 g. Flour 5 g. Xylitol 30 g. Tea 1 g. Sour cream 15 g. SAMPLE MENU WEEKLY MONDAY Breakfast: scrambled eggs, tea with xylitol. Lunch:
  4. Nutrition with an average calorie content (2500-2600 kcal)
    Nutrition with an average calorie content is recommended for patients with normal weight during moderate work. Most patients with diabetes need to receive this particular nutrition in combination with sugar-lowering drugs and insulin. PRODUCT SET FOR DAY Black bread 300 g. Potato 140 g. Vegetables (except potatoes) 784 g. Buckwheat, oat, pearl barley 50-55 g. Meat (beef II
  5. Hygienic assessment of diet and diet
    Objective: to consolidate theoretical knowledge about the importance of nutrition in human life, the basics of good nutrition, provide information about safe nutrition, the prevention of food infections and poisoning. To form practical skills in the organization of a balanced diet. Contents 1. Determine the amount of your daily energy consumption, for which do one of the work: 1.1. definition
  6. The relationship between diet and tooth decay
    The structure and diet for oral hygiene in the first year of life are important, which manifests itself in two ways. Firstly, until the appearance of teeth inside the jaw, the milk row continues to develop, and calcification of the permanent teeth begins. Thus, good overall nutrition is of some importance for both developing dentitions, and the introduction of vitamin D supplements in the diet
  7. General characteristics of the diet
    The diet has reduced animal fat and easily digestible carbohydrates. Proteins correspond to the physiological norm. The degree of reduction of fats and carbohydrates depends on body weight. Salt, free fluid, cholesterol, extractive substances are limited. The content of vitamins C and group B, dietary fiber, potassium, magnesium, trace elements (vegetable oils, vegetables, fruits, cottage cheese,
  8. Inflammation and diet
    Fish oil is one of the common names for omega-3 fatty acids. But they are present not only in fish. They are in almost every living organism. The bodies of cows contain a lot of these fats if they live in a natural environment, freely walking in the fields and eating grass. But when they live in cramped pens and eat grain, an inflammatory process develops in their body, contributing to
  9. Introduce multivitamins and minerals into the diet
    All children with refractory diarrhea should receive food fortified with multivitamins and microelements daily for two weeks. The necessary nutritional supplements available at local stores are often quite acceptable; the least expensive are tablets that can be crushed and added to food. Thus, you can choose all kinds of combinations of vitamins and
  10. Nutrition for gastritis with high acidity
    Gastritis with high acidity is accompanied by increased secretion of gastric juice, which contains a lot of hydrochloric acid and enzymes. In a healthy person, about 1.5 liters of gastric juice are secreted in the stomach per day, and with this form of the disease, 2-3 times more. In the treatment of this disease, proper nutrition is of great importance. Careful compliance with it in accordance with
  11. Nutrition for patients with diabetes mellitus in a light form with a normal weight, receiving hypoglycemic agents - 2500 calories
    PRODUCT SET FOR DAY White bread 300 g. Vegetables (except potatoes) 150 g. Potatoes 500 g. Semolina 50 g. Rice or buckwheat groats. Meat or fish 120 g. Egg 3 pieces. Milk 500 g. Kefir or yogurt 200 g. Butter 20 g. Apples 400 g. Xylitol 30 g. SAMPLE MENU WEEKLY MONDAY Breakfast: scrambled eggs, tea with xylitol. Second breakfast: rice porridge. Lunch: soup
  12. Calories to Calories
    Why is it still not possible to lose weight to everyone? We have already emphasized that the reason for this lies in erroneous or inaccurate ideas about metabolism, about the mechanisms of accumulation and consumption of fat reserves. Mistakes give rise to doubts, and doubts force us to stop in indecision. And one of such very common misconceptions is to think that the more satisfying a product, the more
  13. Nutrition for patients with mild diabetes mellitus with diseases of the liver and gall bladder with normal body weight receiving sugar-lowering drugs (diet for 2500 calories)
    PRODUCT SET FOR DAY Black bread 300 g. Potato 100 g. Vegetables 800 g. Buckwheat, oat or pearl barley 50 g. Meat (category II beef or chicken) 160 g. Meat broth 300 g. Egg white 2 pieces. Fat-free cottage cheese 200 g. Milk 600 g. Kefir or yogurt 200 g. Butter 25 g. Vegetable oil 25 g. Diet sausage 50 g. Sugar 20 g. APPROXIMATE MENU DAY
  14. The first day. We study the calorie content of products and the ABC of weight loss
    The lady comes into the store: - Weigh me 999 grams of sausage. Saleswoman: - Well, maybe you have a kilogram? - What am I to overeat, or what ?! The most obvious physiological reason for the accumulation of extra pounds is the excess of the amount of energy entering the body along with food over its costs. Food energy is measured in kilocalories. Let's say a person over
  15. Calories
    The value of products continues to be measured in calories. Calorie is the same unit of measure as an inch or yard. A small calorie is the amount of heat needed to raise the temperature of one gram (20 drops) of water by one degree. A large calorie is the amount of heat needed to heat 1 kg (about 2.25 pounds) of water per degree Celsius. Heat and energy are considered equivalents and
  16. Talk about calories.
    Most losing weight today carefully calculate the calorie content of the food eaten, but they do it in vain, because the calorie content of the food by and large does not affect anything. Surprised? It is not a matter of the quantity of the food itself, but of its qualitative composition, in the proportions of proteins, fats and carbohydrates. Mostly carbohydrates. It is they, getting into the body, that are converted into glucose, which, on one
  17. Calories: how much?
    Once I watched a science film about healthy eating, production seems to be the BBC. The journalist asked passers-by the same question: “What is calorie?” And no one could answer. Everyone said: this is something that is in the products. There are a lot of them in chocolate, but no one knew exactly what it really was. I admit, I also found out a scientific definition only when I began to seriously become interested
  18. Nutrition as a factor in maintaining and strengthening health. Physiological nutritional standards. The importance of the individual components of food in human nutrition. The importance of proteins in human nutrition, their norms and sources of entry into the body
    Nutrition is one of the most active and important environmental factors that has a diverse effect on the human body, ensures its growth, development, preservation of health, working capacity and optimal life expectancy. All this is provided by a daily, regulated meal with a certain set of food products. Food products are complex
  19. Energy assessment of the diet.
    Since in the process of nutrition, the body first of all receives the energy necessary for life processes, then the integral quantitative measure for evaluating the consumed food is its energy value, or calorie content. As you know, energy costs are the sum of the costs of basic metabolism, the specifically dynamic action of nutrients and muscle work. Energy value
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