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Recommended foods and dishes

Bread and flour products: wheat bread made from flour of the first grade or grade, dried or biscuit; dry biscuits and biscuits.

Soups: light non-fat meat and fish broths with egg flakes, kelly; soups-puree from meat; mucous decoctions of cereals with broth; soups on broth or vegetable broth with boiled manna, rice, oatmeal, allowed vegetables in the form of puree.
Meat and poultry dishes: low-fat varieties. Meat is cleaned from fat, tendons, films, skin (poultry). In finely chopped form: steam dishes from beef, chicken, turkeys; boiled - from veal, chicken, rabbits. Soufflé and mashed potatoes from boiled meat; cutlets, meatballs, steam.
Dishes from fish: low-fat kinds; skin is removed. Boiled,
steam in the form of cutlet mass or a piece.
Dishes from milk and dairy products: kefir, yogurt and other sour-milk drinks; fresh cottage cheese and dishes from it (pasta, soufflé, pudding, syrniki steam), sour cream 10-20% fat content; grated cheese; milk, cream is added to the dishes.
Dishes from eggs: soft-boiled eggs, steam, protein omelets.
Dishes from vegetables: potatoes, carrots, beets, cauliflower in the form of mashed potatoes, soufflé, steam puddings; early zucchini and pumpkin can not be wiped; ripe tomatoes.
Dishes from cereals and pasta: mashed, well
boiled semi-liquid and semi-viscous cereals with the addition of broth or milk, steam puddings and soufflé from semolina, rice, ground buckwheat and oatmeal (or porridge wipe); boiled vermicelli.

Snacks: jellied of mashed meat, fish; caviar; forshmak from the soaked herring.
Dishes from fruits, berries, sweet dishes and sweets: in a raw kind very ripe, soft fruit, sweet berries, sweet and sour, often rubbed; baked apples; puree from dried fruits; jellies, mousses, mashed potatoes, jellies; cream and kissel dairy; sugar, honey, jam, jam, pastille, marmalade.
Sauces and spices: white sauce on meat broth, vegetable broth; Milk, sour, vegetarian, sweet and sour, Polish.
Drinks: tea with lemon, tea and coffee are not strong with milk; diluted juices of fruits and berries, vegetables; broth of a dogrose, broth of wheaten bran, морсы.
Fats: butter in kind and in dishes; up to 10-15 g of refined vegetable oil in dishes.
From the ration exclude: rye and any fresh bread, baking, baked products; fatty broths, cabbage soup, borscht, bean soup, millet soup; fatty grades of meat, duck, goose, lamb, pork, sausage, canned food; Fatty varieties of fish, salted, smoked fish, canned food; fatty sour cream, cream, spicy, fatty cheese; millet, pearl, barley, corn, legumes, pasta; white cabbage, radish, radish, onions, garlic, cucumbers, trout, legumes, mushrooms; Smoked meat, salads from vegetables, fatty and sharp snacks; fruits rich in fiber, with coarse skin, chocolate, cakes; sharp, fatty sauces, spices; cocoa.
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Recommended foods and dishes

  1. Recommended foods and dishes
    Bread and flour products: rye, protein-bran, protein-wheat, wheat from flour of the second grade, bread, an average of 300 grams per day. Unusual flour products by reducing the amount of bread. Soups: from different vegetables, borsch, cabbage soup, meat and vegetable okroshka, beetroot soup; broths meat, fish, mushroom weak, low-fat with vegetables, allowed croup, meatballs, potatoes. Dishes from meat and poultry:
  2. Recommended foods and dishes
    Bread and flour products: rye bread, protein-bran, protein-wheat, wheat from flour of the second grade. Unusual flour products by reducing the amount of bread. Soups: from different vegetables, cabbage soup, borsch, beetroot, meat and vegetable okroshka, weak low-fat meat, fish and mushroom broths with vegetables, allowed croup, potatoes, meatballs. Meat and poultry: lean beef, veal, edged
    The basic Buddhist rule prohibits the use of all products made from animals. This is especially true of dzenbudzi, which, in biological terms, is a more developed branch of religion. In general, there is no Buddhism without Macrobiotics. In addition, Macrobiotic is not a kind of vegetarianism, which is sentimentality. It avoids "bloody" food only for biological and
  4. List of recommended products and dishes
    Bread and flour products: bread white, gray, rye, bran. Poor and uncomfortable cookies, crispy bread, biscuit. When bent to fullness, flour products are limited. Soups: mostly vegetarian, vegetable (borsch, soup, beetroot), cereals, dairy, fruit. Incommunicable meat and fish broths and soups are allowed once a week. Meat and poultry dishes: low-fat beef,
  5. List of recommended and excluded products for heart failure IIb - III degree
    The offered products and dishes contribute to the improvement of blood circulation, cardiovascular, liver, kidney function, normalization of metabolism, sparing of digestive organs and cardiovascular system. Food with a sharp restriction of table salt, liquid, reduced calorie. Proteins 50-60 g - of which 40 g of animals, fats 50 g (10-15 g of plant), carbohydrates 300 g (60-80 g
  6. Recommended and excluded products for cardiovascular disease with circulatory failure of I-IIa degree
    The offered products and dishes should promote restoration of circulatory disturbances, normalization of liver function, kidneys and metabolism with simultaneous shaking of the cardiovascular system and digestive organs. They improve the excretion of nitrogenous slags and under-oxidized metabolic products from the body. GENERAL PRODUCT CHARACTERISTICS Food with restriction of table salt to 5-6 g (2-3 g
  7. Recommended products for exacerbation of inflammation of the liver and acute inflammation of the gallbladder
    Recommended: yesterday's wheat bread; soups are cooked on mucous broth with mashed cereals, vegetables or on vegetable broths with finely chopped vegetables - potatoes, carrots, zucchini, pumpkin, boiled rice, manna, oatmeal, noodles, you can add egg-milk mixture to soups, which is prepared the connection of a raw egg with an equal volume of milk, and fill
    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 can add to them other dishes that he likes. If you cook only for yourself, you can leave half of the serving the next day or use half of the ingredients. If possible, use organic, hormone-free chicken and
  9. Vitamin Dishes
    Nursing mother requires a lot of energy and energy, so all her food should be exclusively natural and healing. The most valuable source of vitamins, trace elements and minerals are the wild plants and grass of 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 an environmentally
    Each of the recipes listed below 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 from half the total
  11. Courses of Jerusalem artichoke
    Salad from Jerusalem artichoke 300 g of Jerusalem artichoke, 100 g of green onion, 50 g of parsley and dill, a tablespoon of flour, one yolk (for those who eat eggs), 0.5 cups of vegetable broth. The skin of the Jerusalem artichoke is edible, so it is not necessary to clean it, but it is necessary to wash the tubers thoroughly from the ground in the most thorough way. To do this, use brushes. The tubers are cut into thin plates, folded into a salad bowl, sprinkled
  12. Dishes from unleavened dough
    In diets of medicinal nutrition products made from yeast dough are not included, because they violate the acid-base balance in the body and even, according to some scientists, can cause cancer. As I believe, this is explained by the change in the biological properties of grain under the influence of high temperatures during baking. However,
    Each country, as the basis of its guidelines for feeding and feeding children, should use the values ​​of nutrient intake recommended for infants and young children, based on scientific data received by the international scientific community. INTRODUCTION This and the four following chapters discuss and compare the recommended values
    Main 1. Mudretsova-Viss KA, Kudryashova AA, Dedyukhina VP Microbiology, sanitation and hygiene. - M .: Business literature, 2001. 2. Malygina V.F., Rubina V.A. Fundamentals of the physiology of nutrition, hygiene and sanitation. - Moscow: Economics, 1988. 3. Azarov V.N. Fundamentals of microbiology and sanitation. - M .: Economics, 1986. Additional 4. Fundamentals of Microbiology, Physiology of Nutrition and Sanitation for
  15. Nomenclature of recommended values ​​of consumption of nutrients
    Several countries have adopted their own PRTR systems and use different term education systems (Table 8). The European Union uses population reference consumption values ​​(HDPE), and in the former Soviet Union the term "physiological norms" of the RVP used in this publication is consistent with the reference values ​​of nutrient intake shown in
    Remarks In many chapters of the Code relating to certain diseases, the reader will find references to the Terrestrial Manual, which describes the OIE standards for diagnostic tests and vaccines for terrestrial animals. However, some readers of the Code need only know which diagnostic tests are recommended by the OIE for use in international trade in animals or
    The main literature: 1. Aurorov VN, Lebedev AV - Veterinary ophthalmology. - Moscow: Agropromizdat, 1985. - 295 p. 2. Magda II Operative surgery. - M .: Agropromizdat, 1990. - 333 p. 3. General veterinary surgery / Ed. A.V. Lebedeva, B.S. Semyonov. - Moscow: Kolos, 2000. - 488 p. 4. Petrakov K.A., Salenko P.T., Paninsky S.M. Operative surgery with topographic
  18. Recommended literature
    1. Serdyukovskaya GN, Sukharev AT Hygiene of children and adolescents. - M., Medicine, 1986. 2. Mudrik A. Introduction to Social Pedagogy. - Penza, 1994. 3. Lichko A. Ye., Bibensky VS. Teenage narcology. - M., Medicine, 1991. 4. Kon I. Introduction to Sexology. - M., Medicine, 1993. 5. Balabolkin M. I. Endocrinology. M., Medicine, 1989. 6. Lakosina ND, Ushakov GK
    Aleksandrovsky Yu.A. Borderline mental disorders. - M .; Rostov n / D, 1997. 2. Anokhin PK Systemic mechanisms of higher nervous activity // Selected works. - M., 1979. 3. Badalyan L.O., Tabolin V.A., Velipishchev Yu.E. Hereditary diseases in children. - M., 1971. 4. Badalyan, L.O., Zhurba L.T., Vsevolozhskaya N.M. A guide to early neurology. - Kiev, 1980.
    The main literature: 1. Age and pedagogical psychology (edited by MV Gamezo, MV Matyukhina, TS Mikhalchik). - M., 1984. 2. Kulagina I.Yu. Age-related psychology. - Moscow: Izd. URAO, 1997. - 176 p. 3. Lyublinskaya AA Child psychology. - M., 1971. 4. Mukhina V.S. Age-related psychology. - Moscow: Izd. Academy, 1998. - 456 p. 5. Nemov R.S. Psychology: In 2 books. - M., 1994.
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