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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 from meat and poultry: low-fat varieties. The meat is cleaned of fat, tendons, films, skin (bird). In finely chopped form: steam dishes from beef, chicken, turkey; boiled - from veal, chickens, rabbits. Souffle and puree of boiled meat; meatballs, steam meatballs.
Fish dishes: low-fat species; skin is removed. Boiled,
steam in the form of a cutlet mass or a piece.
Dishes from milk and dairy products: kefir, yogurt and other dairy drinks; fresh cottage cheese and dishes from it (pasta, soufflé, pudding, steam cheese cakes), sour cream 10–20% fat; grated cheese; milk, cream is added to dishes.
Dishes from eggs: soft-boiled eggs, steam, protein omelets.
Dishes from vegetables: potatoes, carrots, beets, cauliflower in the form of mashed potatoes, souffles, steam puddings; early squash and pumpkin can not wipe; ripe tomatoes.
Dishes from cereals and pasta: pureed, good
boiled semi-liquid and semi-viscous porridges with the addition of broth or milk, steam puddings and soufflé of semolina, rice, ground buckwheat and rolled oats (or porridge rubbed); boiled vermicelli.

Snacks: jellied from mashed meat, from fish; caviar; forshmak from macerated herring.
Dishes from fruits, berries, sweet dishes and sweets: in raw form, very ripe, soft fruits, berries are sweet, sweet and sour, often grated; baked apples; dried fruit puree; jellies, mousses, pureed compotes, jellies; cream and kissel milk; sugar, honey, jam, jam, marshmallow, marmalade.
Sauces and spices: white sauce in meat broth, vegetable broth; milky, sour cream, vegetarian, sweet-sour, polish.
Drinks: tea with lemon, tea and coffee weak with milk; diluted juices of fruits and berries, vegetables; decoction of dogrose, decoction of wheat bran, fruit drinks.
Fats: butter in its natural form and in dishes; up to 10-15 g of refined vegetable oil in dishes.
EXCLUDED PRODUCTS AND DISHES
Excluded from the diet: rye and any fresh bread, pastry, baked products; fatty broths, cabbage soup, borscht, legumes, millet soups; fatty meats, duck, goose, lamb, pork, sausage, canned food; fatty fish, salted, smoked fish, canned food; fat sour cream, cream, spicy, fatty cheese; millet, barley, barley, corn grits, legumes, pasta; white cabbage, radish, radish, onion, garlic, cucumbers, rutabaga, legumes, mushrooms; smoked foods, vegetable salads, fatty and spicy snacks; fruits rich in fiber, with coarse skins, chocolate, cakes; spicy, fatty sauces, spices; cocoa.
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Recommended products and dishes

  1. Recommended products and dishes
    Bread and flour products: rye, protein-bran, protein-wheat, wheat flour of the 2nd grade, bread, an average of 300 g per day. Fancy flour products by reducing the amount of bread. Soups: from different vegetables, borscht, cabbage soup, okroshka meat and vegetable, beetroot soup; broths of meat, fish, mushroom weak, low-fat with vegetables, permitted cereals, meatballs, potatoes. Meat and poultry dishes:
  2. 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
  3. SPECIAL DISHES, ANIMAL PRODUCTS
    The basic Buddhist rule prohibits the use of all products prepared from animals. This is especially true of Zenbudicism, which, in biological language, is the more developed branch of religion. Generally, without Macrobiotics there is no Buddhism. In addition, Macrobiotics is not a kind of vegetarianism, which is sentimentality. It avoids “bloody” food only for biological and
  4. 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. Dishes from meat and poultry: lean beef,
  5. 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
  6. Recommended and excluded products for diseases of the cardiovascular system with circulatory failure I-IIa
    Offered foods and dishes should contribute to the restoration of circulatory disorders, normalization of liver function, kidney and metabolism, while simultaneously diluting 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
  8. HARD DISHES
    Each of these recipes is designed for 2 meals. If you cook for yourself and a partner who does not conduct a detox program, he may add other dishes to them as he wishes. If you are cooking only for yourself, you can leave half the serving the next day or use half the amount of ingredients. If possible, use organic, hormone-free chicken and
  9. Vitamin dishes
    Nursing mother requires a lot of strength and energy, so all her food should be exclusively natural and healing. The most valuable source of vitamins, trace elements and minerals are wild plants and herbs in the region in which you live. With them you can cook truly miraculous dishes. Just keep in mind that wild plants need to be harvested in ecologically
  10. LIQUID DISHES
    Each of the following recipes is designed for 2 servings. You can either cook the whole dish and then store half in the fridge to consume within the next 24 hours, or cook half of the total
  11. Jerusalem artichoke dishes
    Topinambur salad 300 g of Jerusalem artichoke, 100 g of green onions, 50 g of parsley and dill, a tablespoon of flour, one yolk (for those who eat eggs), 0.5 cups of vegetable broth. Peel in Jerusalem artichoke edible, so do not need to clean it, but should carefully wash the tubers from the ground. To do this, use a brush. Tubers are cut into thin plates, put in a salad bowl, sprinkled
  12. Unleavened Dish
    Foods made from yeast dough are not included in the rations of healing food, since they disturb the acid-base balance in the body and even, according to some scientists, can cause cancer. I believe this is due to the change in the biological properties of the grain under the influence of high temperatures in the baking process. However, as appropriate
  13. RECOMMENDED SIZE CONSUMPTION OF FOOD SUBSTANCES
    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. LIST OF RECOMMENDED LITERATURES
    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 .: Economics, 1986. Additional 4. Basics of microbiology, physiology of nutrition and sanitation for
  15. Nomenclature of recommended nutrient intake values
    Several countries have adopted their own PRWV systems and use different term education systems (Table 8). The European Union uses population-based reference consumption values ​​(HDPE), and in the former Soviet Union, the term “physiological norms" of the PRWT used in this publication correspond to the reference nutrient intake values ​​shown in
  16. RECOMMENDED AND ALTERNATIVE DIAGNOSTIC TESTS FOR OIE LISTENT DISEASES
    Remarks In many chapters of the Code relating to certain diseases, the reader will find references to the Ground Handbook, 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.
  17. RECOMMENDED LITERATURE
    Main literature: 1. Aurora V.N., Lebedev A.V. - Veterinary ophthalmology. - M .: Agropromizdat, 1985. - 295 p. 2. Magda I.I. Operative surgery. - M .: Agropromizdat, 1990. - 333 p. 3. General Veterinary Surgery / Ed. A.V. Lebedeva, B.S. Semenov. - M .: Kolos, 2000. - 488 p. 4. Petrakov K.A., Salenko P.T., Paninsky S.M. Operative surgery with topographic
  18. Recommended literature
    1. Serdyukovskaya G. N., Sukharev A. T. Hygiene of children and adolescents. - M., Medicine, 1986. 2. Mudrik A.V. Introduction to social pedagogy. - Penza, 1994. 3. Lichko A.Ye., Bibensky V.S. Teenage Addiction Medicine. - M., Medicine, 1991. 4. Kon I. S. Introduction to sexology. - M., Medicine, 1993. 5. Balabolkin M. I. Endocrinology. M., Medicine, 1989. 6. Lakosin N. D., Ushakov G. K.
  19. RECOMMENDED LITERATURE
    Aleksandrovsky Yu.A. Border mental disorders. - M .; Rostov n / D, 1997. 2. PK Anokhin. Systemic mechanisms of higher nervous activity // Selected Works. - M., 1979. 3. Badalyan L. O., Tabolin V. A., Vylypishchev Yu.E. Hereditary diseases in children. - M., 1971. 4. Badalyan L.O., Zhurba L.T., Vsevolozhskaya N.M. Guide to the neurology of early age. - Kiev, 1980.
  20. RECOMMENDED LITERATURE
    Main literature: 1. Developmental and pedagogical psychology (ed. By M. Gamezo, M. V. Matyukhina, T. S. Mikhalchik). - M., 1984. 2. Kulagina I.Yu. Age-related psychology. - M .: Izd. URAO, 1997. - 176 p. 3. Lyublinskaya A.A. Child psychology. - M., 1971. 4. Mukhina V.S. Age-related psychology. - M .: Izd. Academy, 1998. - 456 p. 5. Nemov R.S. Psychology: In 2 kN. - M., 1994.
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