What is the menu of therapeutic nutrition?

Coming to a cafe or restaurant serves a catalog of dishes that can be ordered for dinner or lunch. This list is divided into groups( cold snacks, drinks, hot dishes) and is called "menu".But sometimes the term is invested in a different content, given that the diet can significantly affect the course of the disease and the patient's recovery. What is a diet menu and what are the most common types of diets?

Requirements for the curative menu

To the menu as a set of dishes specially prepared for each meal and served in a certain order, a number of requirements are presented. So, it should be balanced and contain the right amount of carbohydrates, proteins, fats and trace elements. It must take into account the amount of calories consumed to replenish the energy spent per day and avoid obesity. On average, an adult needs 2800-3000 kilocalories.

Answering the question about the therapeutic menu, it is necessary to proceed from the following conditions:

1. The food ration should fully correspond to the medical diet by composition, cooking technology and quality of products.
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2. You need a competent combination of dishes for each meal.
3. Tastes of patients should be taken into account to form a positive mood while observing food restrictions.
4. The cost of the products must correspond to the cash resources allocated for food.

The main principles of the dietary diet

In sanatoria, children's institutions and hospitals they know what the menu of therapeutic nutrition is, and they observe the necessary diet for a weakened organism. Medicine identifies 15 varieties of food ration depending on the disease. They are called "table" under a specific number( from 1 to 15).The basis of 1-5 tables laid sparing principle, through which the patient facilitates the functioning of the gastrointestinal tract during food processing. There are several types of sparing diet( menu per day):

• Mechanical. It provides grinding food in its raw form or after heat treatment: mashed vegetables, crushed potatoes, soup-mashed soup.
• Chemical. The regime involves the exclusion from the diet of substances that contribute to the disruption of the functions of the affected body( salt, sugar, spicy seasonings), or a change in the way they are cooked. For example, using a baked apple instead of a fresh one, cutlet steamed instead of fried.
• Thermal. This regime requires the exclusion of temperature stimuli that weaken the activity of the diseased organ. So, with gastrointestinal diseases it should be remembered that an excessively high temperature of food slows down the motor skills and has an irritating effect. Low - reduces gastric secretion. The maximum temperature should be 60 degrees and the minimum temperature should be 15.

Therapeutic menu( 1 table)

Considering the most common types of diets, it is necessary to focus on the peculiarities of nutrition with a stomach ulcer or DPC.This is table 1, which in some cases is used for patients in the stage of exacerbation of gastritis. The goal is to accelerate healing of the ulcer and to remove inflammation of the gastric mucosa or PDC.It is characterized by fractional food( 5-6 times), moderation of the diet, exclusion of foods that cause increased secretion, and preference in cooking or cooking technology. It is necessary to drink plenty of water( 1.5-2 liters per day) and use of scraped food. Eggs should be eaten only soft-boiled.

The menu with all the requirements can be as follows:

• Breakfast: millet porridge( buckwheat or millet), chicken egg, tea( preferably with milk).
• Second breakfast: baked pear( 100 g).
• Lunch: milk soup( with rice or vermicelli), steamed meatballs, potato puree, fruit jelly.
• Snack: infusion of hips, white bread crackers.
• Dinner: steamed river fish, potato puree, tea.

Menu, normalizing the work of the digestive tract

Every doctor knows what is the menu( 2 table) of therapeutic nutrition for gastritis with secretory deficiency. The disease is accompanied by colitis, enteritis, which require stimulation of the secretory function of the stomach. This diet is prescribed without concomitant liver disease. Its goal is to normalize the motility of the gastrointestinal tract. In addition to the requirements for a curative diet( Table 1), the full use of fiber and products rich in collagen and elastin is required. And also the complete elimination of hard-to-digestible food with the obligatory preservation of the thermal regime.

The menu can include:

• Breakfast: chicken egg soft-boiled, oatmeal on water or milk, green tea.
• Second breakfast: cocoa.
• Lunch: chicken broth with pasta, steam cutlet, vegetable puree, fruit jelly.
• Dinner: jellied fish, rice pudding, fruit sauce, tea.
• Before going to bed: low-fat kefir.

Table No. 3

The menu is used for people suffering from bowel diseases, as well as constipation, including obstruction. Its purpose is to strengthen the peristalsis of this organ. Food should be strictly fractional and exclude everything that leads to putrefaction and fermentation in the body. This is an alkaline food( berries and fruits, including dried fruits, root vegetables, fresh herbs, nuts, string beans), foods such as flour and pastry from high-grade flour, butter, smoked products, sausages, beans, alcohol, coffee, tea, meat, eggs and fish, as well as cabbage, apples and pears, beer, champagne and sweets.

The following products can be used in the diet:

• Breakfast: fresh vegetables in the form of salad with boiled tuna, cottage cheese with honey, compote.
• Second breakfast: orange.
• Lunch: seafood soup, vegetable stew, loose tea with herbs.
• Snack: fresh pastille.
• Dinner: buckwheat porridge with oil, fish whips, compote.
• Before going to bed: low-fat kefir.

Menu for liver diseases

Therapeutic menu( 5 table) is used for cholecystitis and hepatitis. It is used without concomitant diseases of the intestine and stomach. The goal is to normalize the functioning of the biliary tract and liver. The main thing in the menu is the exclusion of refractory fats, essential oils, oxalic acid and foods rich in cholesterol. You need as much fluid, lipotropic substances and fiber. It is permissible to use quenching during cooking, but meat and fiber products require grinding.

The daily diet can be:

• Breakfast: oatmeal on milk or water, cottage cheese with honey or sour cream, tea( can be added with milk).
• Second breakfast: baked pear.
• Lunch: soup on vegetable broth, chicken white meat in dairy sauce, garnish of rice, compote of dried fruits.
• Snack: infusion of hips.
• Dinner: fish river( steamed), mashed potatoes, cheesecake.
• Overnight: low-fat kefir.

Dietary diversity

The diet of the first five tables is designed to improve the activity of the digestive tract. If you follow it, recovery will necessarily take place in a shorter time. The Russian Academy of Medical Sciences has developed a curative menu for other human systems, these are tables 6-15.