HEALING FOOD HEALING FOOD (diet food) is used to treat various diseases or prevent their exacerbation. It is used in hospitals, sanatoriums, night sanatoriums at industrial enterprises, as well as for outpatient treatment. To provide the population with therapeutic nutrition, dietary canteens and dietary stores have been organized; The food industry produces various dietary products: canned food, sausages, bread, confectionery and other products.
Nutritional therapy is used for a wide variety of diseases; it has retained its importance in those diseases for the treatment of which drugs such as penicillin, syntomycin, streptocide and a number of others are used. It has been proven that therapeutic nutrition contributes to a faster and more beneficial action of medications, but improper nutrition can interfere with their healing effect.
For a number of diseases, long-term adherence to a diet is required to achieve complete recovery and prevent exacerbation of the disease. Such long-term, chronic diseases include peptic ulcer stomach and duodenum, catarrhs of the stomach and large intestines (gastritis, colitis), liver diseases, diabetes, hypertension, heart disease, atherosclerosis and a number of others. Those suffering from these diseases need to organize therapeutic nutrition at home, especially when, for one reason or another, it is not possible to eat in a dietary canteen.
Medical nutrition is prescribed by a doctor in the form of one diet or another. A diet is a daily food ration that has a specific therapeutic purpose. Each diet is characterized by an appropriate calorie content, the chemical composition of the food, i.e. a certain content of proteins, fats, carbohydrates, vitamins, mineral salts and water, the weight of the daily ration, the density and temperature of the food, the regime, i.e. the eating schedule, and also the range of products allowed on this diet and the method of their culinary processing. Based on these instructions, a menu is drawn up. Therapeutic nutrition should be varied and satisfy the patient’s tastes, if they do not contradict the requirements of the diet. In the latter case, the patient has to limit himself to certain types of food for some time in the interests of his health. However, here too it is necessary to strive to ensure that the patient tolerates the necessary dietary restrictions as easily as possible.
Therapeutic diets used in the USSR have a number designation that is the same in all medical institutions and in diet cafes.
Techniques for culinary processing of products during therapeutic nutrition in some cases have their own characteristics. You need to know these features so that you can organize dietary meals at home. For example, for some diseases, food should be prepared without salt. To prevent unsalted food from causing disgust, dishes are given a sour or sweet taste by adding sugar, honey, natural vinegar, citric acid, various fruits and berries; Boiled and then fried onions are also added to some dishes. Often, pureed food is required for medicinal purposes: cooked vegetables are rubbed through a sieve or turned through a fine grinder, potatoes are mashed. To prepare pureed porridges or puddings, it is advisable to grind the cereal in a coffee mill and cook dishes from the ground cereal. Cutlets that are not rolled in breadcrumbs do not have a rough crust after frying; cutlets are prepared in this way for stomach patients with insufficient acidity gastric juice. For some patients, it is necessary to steam dishes so that they do not have a crust and to reduce the content of extractives; Meat and fish dishes can be boiled in water for the same purpose. For steaming, you can do it if you don’t have a steam pan (see.
) use a regular saucepan with a lid; insert a sieve into the pan, bottom up; Water is poured below the bottom of the sieve, a mold with an omelette or pudding or cutlets is placed on the sieve, the pan is covered with a lid and placed on the stove. When preparing dishes for diabetics, it is necessary to almost completely eliminate sugar from the diet and limit the content of other carbohydrates. Sugar is replaced with saccharin, bread is baked from bran. To prepare dishes from potatoes, carrots, beets, turnips, which contain a lot of carbohydrates, the vegetables are first chopped and soaked for 8 - 12 hours in cold water; in this way starch is removed from products; adding vegetables processed in this way to dishes helps to better satiate the patient.
Therapeutic home nutrition for certain diseases. For gastritis with high acidity, diet No. 1 is recommended. The goal of therapeutic nutrition for these diseases is to spare the stomach and try to irritate it less. To do this, the diet limits chemical and physical irritants to the stomach. The following strong chemical irritants are excluded: meat, fish, mushroom broths and gravies, decoctions of vegetables, especially cabbage, all kinds of spicy, sour dishes and foods, spices, fried foods; food is boiled in water or steamed. To reduce mechanical irritation of the stomach, food is prepared mainly in a well-boiled or pureed form, and raw vegetables, fruits, wholemeal bread, butter dough, pancakes, etc. are completely excluded from the diet. Vitamins are added to the diet in the form of a decoction of rose hips, raw sweet berry juices, raw potato juice, as well as pharmaceutical drugs vitamins Food is salted sparingly. It is recommended to eat food 5 times a day.
For gastritis with insufficient acidity, diet No. 2 is recommended. Its goal is to moderately spare the stomach from physical irritants, but stimulate its activity by including foods containing chemical irritants in the diet. These products include various broths, meat, fish, mushroom and vegetable sauces, sour fruit and berry juices, fried foods (without rough crust), snacks in the form of chopped herring and grated cheese. The temperature of hot dishes served should be about 60°, cold ones - not lower than 10° (these temperatures are recommended for most diets). Food is prepared pureed or finely chopped and salted normally. It is recommended to eat at least 4 times a day.
For gastric and duodenal ulcers, the diet depends on the patient’s condition. During periods of satisfactory health, you can use the above diet No. 1. During periods of exacerbation of the disease, the patient's diet should be limited as directed by the doctor; Sometimes vegetables in any form and fruits are completely excluded from it for 1 - 2 weeks, and bread is replaced with a small amount of crackers.
For constipation, diet number 3 is recommended. With the so-called In cases of habitual constipation, therapeutic nutrition should enhance intestinal activity. To do this, mechanical and chemical irritants are included in the diet. Mechanical intestinal irritants include products containing a large number of vegetable fiber - wholemeal bread, raw vegetables and fruits, and vegetable and fruit dishes. Various sugary products (honey, sugar, jam, milk sugar) stimulate intestinal activity and promote its emptying. Chemical irritants to the intestines include products containing organic acids (yogurt, Varenets, kefir and other lactic acid products), as well as lemonades. Lactic acid products must be fresh (one-day-old yogurt, kefir No. 1, in which not all the sugar has fermented). Pickled and salted vegetables and fruits are recommended. Fatty foods also promote bowel movements. A diet for constipation requires special culinary processing of foods: frying to form a rough crust, cooking crumbly porridge. It is necessary to limit foods in the diet that are gentle or astringent action: jelly, cocoa, strong tea, blueberries. It is recommended to drink sweet cold water with prunes or raisins soaked in it on an empty stomach in bed.
At chronic colitis in the acute stage, diet No. 4 is recommended. By prescribing such a diet, they strive to spare the intestines. For this purpose, vegetables and fruits are excluded from the diet, as products containing fiber, which irritate the intestines, as well as fresh milk, which causes fermentation. Instead of bread, the patient receives crackers. All dishes are prepared pureed, boiled in water or steamed. The amount of fat in the diet is significantly limited (up to 40 - 50 G per day), spices are excluded. Since this diet is devoid of vitamins, they must be added in the form of rosehip decoction and vitamin preparations(cm.). It is recommended to eat 4 times a day in small portions. Food should be salted in moderation. During the period of satisfactory health, it is recommended to follow diet No. 2, significantly limiting or completely eliminating fresh whole milk from the diet. It is used only in diluted form. It is recommended to use lactic acid products instead of milk: three-day kefir, acidophilus yogurt. For some forms of colitis accompanied by diarrhea, an apple diet is carried out on the advice of a doctor. The patient receives 5 times a day 250 - 300 G ripe raw apples, pureed (without peel and seed capsule). The apple diet is usually prescribed for 1 - 2 days and is carried out under resting conditions.
For diseases of the liver and biliary tract, diet No. 5 is recommended. Its purpose is to promote the restoration of impaired liver activity and gallbladder. To do this, the diet includes foods that help remove fat from the liver (cod, dairy products, especially cottage cheese), as well as those that increase bile secretion and promote better bowel movements (vegetables, fruits, vegetable oil). The diet limits foods that impede the activity of the liver and contribute to the formation of gallstones (eggs, brains, meat, fish and mushroom broths, gravies and soups, animal fats, except for a small amount butter). Fried foods are excluded; food is prepared boiled or baked; meat and fish can be baked after preliminary boiling. Very cold foods should be avoided. You can salt food normally (during an exacerbation, salt is limited). It is recommended to take food at least 4, preferably 5 times a day. In case of exacerbation of liver and gall bladder diseases, accompanied by gastritis, dishes of diet No. 5 are prepared pureed; raw vegetables and fruits and black bread are excluded from the diet; All dishes are steamed or boiled in water (not baked). For liver diseases, on the advice of a doctor, they also use a compote rice diet periodically for 1 - 2 days. The patient receives a glass of compote 5 times a day (1.5 l per day), brewed from fresh sweet fruits (1.2 kg per day) or dry fruits (250 G per day), and 2 times rice porridge (50 G per day), boiled in water with sugar (sugar for compote and porridge 100 - 150 G per day).
For kidney disease, diet No. 7/10 is recommended. It helps stop inflammatory processes in the body and helps restore normal kidney function. To do this, extractive substances of meat and fish are excluded from the diet (as in liver diseases), the amount of protein is reduced as directed by the doctor, primarily by limiting meat, fish and eggs; The preferred proteins are milk and dairy products. Limit fluid intake (up to 1 l per day) and salt (even to the point of preparing all food without salt and using salt-free bread). Special attention turns to culinary processing of food. It is recommended to eat food in equal portions 4 to 5 times a day. In some forms of kidney disease (nephrosis), the amount of protein in the diet is not only not limited, but even increased. Therefore, nutrition of a kidney patient should be carried out at home under the guidance of a doctor.
In acute kidney disease, the diet is more strict in terms of protein restriction, table salt and water, but for this condition treatment should be carried out in a hospital and not at home. Periodically for 1 - 2 days for kidney diseases, so-called. fasting days in the form of compote, fruit or vegetable diet: 1 l compote or 1.2 - 1.5 kg fruits or 1.2 - 1.5 kg salt-free vegetable salad with sour cream (50 G) for a day.
Therapeutic nutrition for heart disease. In a state of compensation, i.e., preserved performance, therapeutic nutrition corresponds basically to diet No. 5 (see above), but with fluid restriction and moderate salt consumption. You should eat food at least 5 times a day in small portions. Periodically, on the advice of a doctor, it is recommended to carry out fasting days.
In case of hypertension, nutritional therapy aims to improve activity nervous system. To do this, the diet limits the consumption of salt, meat, fish and mushroom broths, soups and gravies, as well as liquids.
At home, you should follow the same diet No. 5 as for patients with heart disease, and periodically for some time use diet No. 7/10, adding salt to food at the table (within 5 G salt for the day). Fasting days (apple, compote) spent in rest conditions are recommended.
In atherosclerosis, the goal of therapeutic nutrition is to prevent the development of vascular sclerosis. To do this, exclude from the diet foods that contain a lot of fat-like substances - cholesterol (egg yolks, brains, lard); limit the consumption of butter by including it in the diet vegetable oil, dairy products, sea fish (cod, chum salmon) containing iodine, and soybeans, which help dissolve cholesterol and remove it from the body, are recommended. Vegetables, fruits, wholemeal bread are very useful. These requirements are mainly met by diet No. 5.
For tuberculosis, diet No. 11 is recommended. Its purpose is to increase the body’s overall resistance to infection. To do this, the caloric content of the diet usually increases by about one third. The content of animal proteins increases: milk and dairy products, meat, fish. Your diet should include foods containing vitamins C, - vegetables, fruits, rosehip decoction; B vitamins - liver, yeast drinks: calcium salts - cottage cheese, cheese.
In cases of anemia and weight loss after operations other than the gastrointestinal tract and after infectious diseases, the patient first of all needs increased nutrition. Diet No. 11 meets this requirement. The diet must include liver, yeast, and dried food blood (hematogen), which help improve hematopoiesis.
For diabetes mellitus, nutritional therapy is carried out individually as directed by a doctor (see.
). Since diabetes primarily restricts carbohydrates (and to a certain extent, fats), the volume of the diet decreases. Therefore, additional dishes are prepared from specially processed vegetables: salads from greens, cabbage; bake bread with a high content of bran (washed in boiling water and running water, dried and ground). The chemical composition of the diet should be read according to the available tables. There is a so-called "test" diet for diabetes, which contains about 100 G proteins, 70 G fat, 300 G carbohydrates, which provides about 2,300 calories. This diet has the following set of products per day: rye bread - 390 g, butter - 25 g, apples or carrots - 200 g, potatoes - 300 G, pasta - 20 G, buckwheat - 60 G, milk - 250 G, eggs - 2 pcs., cheese - 20 G, meat or fish - 170 G. All food weights are shown in raw form after waste has been removed. You can prepare a variety of foods from these products, taking into account the possibility of adding (excluding carbohydrates) cabbage, cucumbers, lettuce, and zucchini. As directed by the doctor, the content of carbohydrates and fats in the diet is increased or decreased, using calculated tables of the chemical composition food products. If the liver is damaged in diabetes, foods should be processed in the same way as with diet No. 5, eggs should be replaced with cottage cheese. It is recommended to eat at least 4 times a day.
In case of obesity, therapeutic nutrition is based on the principle of sharp caloric restriction due to carbohydrates and, to a lesser extent, due to fats. The calorie content is set by the doctor depending on the degree of obesity. If you are obese, you need to eat at least 5 times a day in small portions to avoid increased appetite. For the same purpose, avoid spices and spicy dishes. An important role is played by vegetables, which, despite their significant volume, have a low calorie content and contribute to satiety. In the diet for obesity, the amount of liquid and table salt is also limited (see.
).
Concise Encyclopedia household. - M.: Great Soviet Encyclopedia. Ed. A. F. Akhabadze, A. L. Grekulova. 1976.
See what "HEALING NUTRITION" is in other dictionaries:Medical nutrition - The patient’s nutrition has great importance not only to restore losses in the body that occur during illness and to maintain strength, but also as an effective remedy. Modern science has established that for any food disease ... A book about tasty and healthy food
HEALTH NUTRITION - the same as diet therapy ... Big Encyclopedic Dictionary
Medical nutrition - diet therapy, use of nutrition with therapeutic purpose for various diseases. The scientific foundations of nutrition are developed by Dietetics. The influence of L. is determined by the qualitative and quantitative composition of food (proteins, fats, carbohydrates, vitamins, ... ... Great Soviet Encyclopedia
therapeutic nutrition is the same as diet therapy. * * * HEALING NUTRITION HEALING NUTRITION, the same as diet therapy (see DIET THERAPY) ... Encyclopedic Dictionary
therapeutic nutrition - see Diet therapy ... Big medical dictionary
HEALING NUTRITION is the same as diet therapy... Natural history. encyclopedic Dictionary
One of the main conditions for human existence, preservation of his health and ability to work. All life processes in the body are highly dependent on how a person’s nutrition is structured from the first days of his life. Every living organism in ... Brief Encyclopedia of Household Economy
Medical nutrition (diet therapy)- a system for organizing nutrition and using food products for medicinal purposes.
Dietary treatment is prescribed by a nutritionist. Depending on the nature of the disease and the characteristics of its course, the doctor determines the time of meals, the distribution of individual dishes, and the sequence of their intake.
Basic principles of therapeutic nutrition:
· The energy value of the diet must correspond to the body's energy expenditure.
The diet should meet the body's needs for nutrients Oh.
· Optimally fill the stomach, achieving a slight feeling of fullness.
· Therapeutic nutrition should not be monotonous, it should satisfy the patient’s tastes and not reduce appetite.
· With proper culinary processing, food should retain high taste and valuable properties of the products.
· Meals should be regular.
The diet of patients should be tailored individually depending on the nature of the disease and the characteristics of its course, the presence of appetite, other methods of therapy, general and work regimes. With five meals a day, it is advisable to introduce a second breakfast, and with six meals a day, an afternoon snack. For febrile patients, taking the main amount of food is indicated during the hours when body temperature decreases, when appetite usually improves.
When prescribing therapeutic nutrition, in principle, two systems can be used: elemental and dietary.
Elemental system provides for the development of an individual diet for each patient with a specific listing of the indicators of each element of the daily food intake.
Diet system characterized by appointment in individually one or another diet from a number of previously developed and tested ones.
In medical and preventive institutions it is mainly used dietary system. The therapeutic nutrition system, previously called group, provides 15 basic therapeutic diets (tables) and a group of contrasting, or fasting, diets.
##Many diets (No. 1, 4, 5, 7, etc.) have several options, designated by letters that are added to the number of the main diet (for example, No. 7a, 76, 7c, 7d), or by separate words (No. 1 ungrated, No. 15 hyposodium)
Characteristics of basic therapeutic diets:
Diet No. 1
Indications:
1) Peptic ulcer of the stomach and duodenum during the recovery period after a sharp exacerbation and with a mild exacerbation;
2) Mild exacerbation of chronic gastritis with preserved or increased secretion;
3) Acute gastritis during the recovery period.
Foods and dishes that strongly stimulate gastric secretion are excluded. Food is prepared boiled, but not pureed: meat and fish in pieces, crumbly porridge, vegetables and fruits not pureed.
Very cold and hot dishes are excluded.
Diet No. 2
Indications:
1) Chronic gastritis with secretory insufficiency with mild exacerbation and in the recovery stage after exacerbation.
2) Acute gastritis, enteritis, colitis during the recovery period as a transition to a balanced diet.
3) Chronic enteritis and colitis after and without exacerbation without concomitant diseases of the liver, biliary tract, pancreas or gastritis with preserved or increased secretion.
Exclude: foods and dishes that linger in the stomach for a long time, are difficult to digest, irritate the mucous membrane of the gastrointestinal tract, very cold and hot dishes.
Diet No. 3
Indications: chronic diseases intestines with constipation with mild and fading exacerbation and without exacerbation.
A physiologically complete diet including foods and dishes that enhance motor function and bowel movements (vegetables, fresh and dried fruits, baked goods, cereals, fermented milk drinks, etc.). Exclusion of foods and dishes that increase fermentation and putrefaction in the intestines and negatively affect other digestive organs (rich in essential oils, fried foods, etc.). Food is prepared mostly unchopped, boiled in water or steamed, or baked. Vegetables and fruits, raw and boiled. The diet includes cold first and sweet dishes and drinks.
Diet No. 4
Indications: acute diseases and a sharp exacerbation of chronic intestinal diseases with severe diarrhea.
General characteristics: a diet of reduced energy value due to fats and carbohydrates with a normal protein content. Mechanical, chemical and thermal irritants of the gastrointestinal tract are sharply limited. Products and dishes that increase the secretion of the digestive organs, the processes of fermentation and putrefaction in the intestines are excluded. Dishes are liquid, semi-liquid, pureed, boiled in water or steamed.
Very hot and cold dishes are excluded.
Diet No. 5
Indications:
1) Acute hepatitis and cholecystitis in the recovery stage.
2) Chronic hepatitis without exacerbation.
3) Cirrhosis of the liver without liver failure.
4) Chronic cholecystitis and cholelithiasis without exacerbation.
In all cases - without severe diseases of the stomach and intestines.
Purpose of administration: chemical sparing of the liver in conditions of adequate nutrition, to promote the normalization of liver functions and the activity of the biliary tract, to improve bile secretion.
Avoid foods rich in nitrogenous extractives, purines, cholesterol, oxalic acid, essential oils and fat oxidation products that occur during frying. Increased fiber and fluid content. Dishes are prepared boiled, baked, and occasionally stewed. Only pureed meat and fiber-rich vegetables are pureed; flour and vegetables are not sautéed. Very cold dishes are excluded.
Diet No. 6
Indications:
1) Gout.
2) Urolithiasis with the formation of stones from uric acid salts (uraturia).
General characteristics: exclusion of foods containing a lot of purines and oxalic acid; moderate restriction of sodium chloride, increasing the amount of alkalizing foods (dairy, vegetables and fruits) and free liquid(in the absence of contraindications from of cardio-vascular system). A slight decrease in the diet of proteins and fats (mainly refractory), and with concomitant obesity - carbohydrates. Culinary processing is normal, excluding the mandatory boiling of meat, poultry and fish. The food temperature is normal.
Diet No. 7
Indications:
1) Acute nephritis during the recovery period (from the 3rd to 4th week of treatment).
2) Chronic nephritis without exacerbation and kidney failure.
Food is prepared without sodium chloride. Salt is given to the patient in the amount specified by the doctor (3-6 g or more). The amount of free liquid is reduced to an average of 1 liter.
Exclude extractive substances from meat, fish, mushrooms, sources of oxalic acid and essential oils.
Meat and fish (100-150 g per day) are boiled. The food temperature is normal.
Diet: 4-5 times a day.
Diet No. 8
Indications:
Obesity as a primary disease or concomitant with other diseases that do not require special diets.
Purpose of use: impact on metabolism to eliminate excess fat deposits.
Restriction of free fluid, salt and appetite-stimulating foods and dishes.
Dishes are prepared boiled, stewed, baked. Fried, pureed and chopped products are undesirable. Use sugar substitutes for sweet foods and drinks. The food temperature is normal.
Diet: 5-6 times a day with enough volume to feel full.
Diet No. 9
Indications:
1) Diabetes mellitus of mild to moderate severity; patients with normal or slightly overweight do not receive insulin or receive it in small doses (20-30 units).
2) To establish tolerance to carbohydrates and select doses of insulin or other drugs.
General characteristics: moderately reduced diet energy value due to easily digestible carbohydrates and animal fats. Proteins correspond to the physiological norm.
Sugar and sweets are excluded. The content of sodium chloride, cholesterol, and extractives is moderately limited. The food temperature is normal.
Diet: 5-6 times a day with an even distribution of carbohydrates.
Diet No. 10
Indications:
Diseases of the cardiovascular system with circulatory failure I - IIA degrees.
Purpose of administration: to help improve blood circulation, function of the cardiovascular system, liver and kidneys, normalize metabolism, spare the cardiovascular system and digestive organs.
General characteristics: Significantly limiting the amount of salt, reducing fluid intake. Meat and fish are boiled. The food temperature is normal.
Exclude: difficult to digest dishes. Food is prepared without salt.
Diet: 5 times a day in relatively equal portions.
Diet No. 11
Indications:
1) Tuberculosis of the lungs, bones, lymph nodes, joints with mild exacerbation or its attenuation, with reduced body weight.
2) Exhaustion after infectious diseases, operations, injuries. In all cases - in the absence of damage to the digestive organs.
Purpose of administration: to improve the nutritional state of the body, increase its defenses, and enhance restoration processes in the affected organ.
General characteristics: a diet of high energy value with a predominant increase in the content of proteins, especially dairy, vitamins, minerals (calcium, iron, etc.), a moderate increase in the amount of fats and carbohydrates. Cooking and food temperature are normal.
Diet: 5 times a day.
Diet No. 13
Indications:
Acute infectious diseases.
Purpose of administration: maintaining the general strength of the body and increasing its resistance to infection, reducing intoxication, sparing the digestive organs in conditions of a feverish state and bed rest.
With a diverse food set, easily digestible foods and dishes that do not contribute to flatulence and constipation prevail.
Sources of coarse fiber, fatty, salty, difficult to digest foods and dishes are excluded.
Food is prepared chopped and pureed, boiled in water or steamed. Dishes are served hot (not lower than 55 - 60 °C) or cold (not lower than 12 °C).
Diet: 5-6 times a day in small portions.
Diet No. 14
Indications:
Urolithiasis with an alkaline reaction of urine and precipitation of phosphorus-calcium salts (phosphaturia).
General characteristics: the diet is limited to alkalizing foods and calcium-rich foods (dairy products, most vegetables and fruits), foods that change the reaction of urine in an acidic direction predominate (bread and flour products, cereals, meat, fish). Cooking and food temperature are normal. If there are no contraindications, drink plenty of fluids.
Diet: 4 times a day, in between and on an empty stomach - drink.
Diet No. 15
Indications:
1) Various diseases that do not require special therapeutic diets and without condition disorders digestive system.
2) Transitional diet to normal nutrition during the recovery period and after using therapeutic diets.
Purpose of prescription: to provide physiologically adequate nutrition in a hospital setting.
General characteristics: the content of proteins, fats and carbohydrates almost completely corresponds to nutritional standards for a healthy person not engaged in physical labor. Vitamins are administered in increased quantities. All methods of culinary food processing are allowed. The food temperature is normal. The most difficult to digest and spicy foods are excluded from the diet.
Diet: 4 times a day.
The characteristics of diets serve as the basis for drawing up a menu of therapeutic nutrition and therapeutic cooking. They are reference material for medical workers and catering workers (canteens) and reference and educational material for patients and their relatives.
Tags for this article
tell friends
PrintHave your say
Nutritional therapy (synonymous with diet therapy) is a method of treatment using diets consisting of specially selected and prepared foods.
The effect of food on the human body consists of a local effect on organs and the general effect of food digestion products on the functional state various organs and systems, as well as on metabolism.
Sour or salty foods cause increased secretion of digestive juices and speed up the movement of food through the intestines. Fried and non-chopped foods are more difficult to digest, cause greater secretion of gastric juice, and linger longer in the stomach than the same products in pureed form, steam cooking or boiled in water. Eating pureed, steamed food, eliminating salty and sour foods reduces irritation of the mucous membranes of the gastrointestinal tract, reduces the secretion of juices from the digestive glands, and reduces intestinal motor activity. All this creates conditions of rest for the digestive organs and helps eliminate their irritation caused by one or another disease. In other cases, the inclusion of increased amounts of raw vegetables and fruits in the diet increases mechanical irritation of the mucous membranes of the gastrointestinal tract, resulting in increased bile secretion and intestinal motor function.
Changes in the quality of nutrients, the total amount of food, and different relationships between nutrients have a significant impact on the nature of metabolic processes, the chemical regulation of digestive processes, and, consequently, on the functions of all human organs and systems. This is the general effect of food. For example, when food is restricted, water retention in tissues decreases and its removal from the body increases. Increasing the protein content in food provides the body with more material to repair damaged tissues, etc.
Replacing water-soluble substances (honey) in the food of patients with products containing starch (porridge, vegetables) ensures slow digestion and absorption of carbohydrates. At the same time, after eating there is no significant increase in blood sugar, which reduces the body’s need for insulin, which is produced in insufficient quantities in the body of a patient with diabetes.
Along with the therapeutic effect of diets, an important factor is the provision of the body with nutrients, the need for which in most diseases, especially chronic ones, is no less than in healthy people, and often even more. Therefore, the vast majority of diets prescribed for long term, contains physiological norm all nutrients, with the exception of special cases of sudden changes in metabolism (for example, restriction of carbohydrates for obesity or restriction of protein for
Indications:
Peptic ulcer of the stomach and duodenum during the period of subsiding of the exacerbation and at least six months after it, mild exacerbation of chronic gastritis with preserved and increased secretion, acute gastritis during the period of exacerbation.
Cooking technology:
Food should be boiled in water or steamed, pureed; if the teeth are intact, fish and meat can be eaten in pieces. Bake individual dishes, but without crust. Eat food 4-5 times a day at the same hours. Avoid very hot and cold foods.
Recommended:
Bread products. White wheat bread, yesterday's baking, white crackers, soft biscuits or biscuits.
Milk and dairy products. Whole milk, dry or condensed milk, cream, freshly prepared pureed cottage cheese.
Meat and fish dishes. Lean beef, veal, chicken, rabbit, turkey,
low-fat varieties of fish (pike perch, carp, perch, etc.), prepared in the form of steam cutlets, soufflé, puree, zraz, quenelles, boiled in pieces.
Cereals. Semolina, rice, buckwheat, oatmeal, porridge are cooked in milk or water. Vermicelli or pasta, finely chopped, boiled
Eggs and egg dishes. Soft-boiled eggs, steam omelet, no more than 2 pieces per day.
Fats. Unsalted butter, refined vegetable oils for ready-made dishes.
Soups. Soups from pureed cereals, puree soup from boiled vegetables (except cabbage) in a decoction of cereals and permitted vegetables, milk soup with small noodles. Milk, cream, and eggs are added to the vessels.
Snacks. Mild cheese, low-fat and unsalted ham, salad of boiled vegetables, meat and fish, doctor's, dairy and dietary sausage.
Vegetables. Potatoes, carrots, beets, cauliflower, early pumpkin and zucchini Limited - green peas, finely chopped dill - in soups.
Fruits and berries, sweet dishes and products. Sweet varieties of ripe fruits and berries in the form of compotes, jelly, mousse, jellies, baked, sugar, jam, marshmallows, marshmallows.
Juices. Raw from permitted vegetables, sweet berries and fruits, rosehip decoction.
Beverages. Weak tea, tea with milk or cream, weak cocoa with milk or cream.
Excluded:
Meat, fish and strong vegetable decoctions and broths, mushrooms, fatty meats and fish, pickles, smoked meats, marinades, canned meat and fish, pastry, pies, black bread, raw ungrated vegetables and fruits, ice cream, kvass, black coffee, carbonated drinks, chocolate, all sauces, except milk, from vegetables - white cabbage, turnips, radishes, sorrel, spinach, onions, cucumbers, all canned vegetable snacks.
If the patient has a severe exacerbation with a long-term pain syndrome, then for the first 7-8 days of treatment the diet is very limited: bread, any vegetables, snacks are completely excluded, all dishes are only pureed.
* * *
Indications:
Exacerbation of peptic ulcer and chronic gastritis with high acidity.
Compound:
Milk (4-5 glasses), mucous cereals, such as semolina, milk or wheat bran soups with butter.
Steam soufflés made from lean fish and meat.
Liquid, pureed, milk porridges.
Soft-boiled eggs (2-3 times a day) or in the form of steam omelettes.
Drinks - carrot, fruit juices, rosehip decoction, weak tea with milk (sugar up to 50 g per day).
Limit table salt to 5-8 g (including 3-5 g of salt contained).
Free liquid no more than 1.5 liters.
Eating food (warm) during bed rest every 2-3 hours in liquid and semi-liquid form.
If milk is poorly tolerated (swelling of the abdomen, diarrhea), it is recommended to give it in small quantities, diluting it with weak tea.
* * *
Indications:
Reduction of exacerbation of peptic ulcer and chronic gastritis with high acidity.
Compound:
Milk (4-5 glasses), mucous cereals, such as semolina, milk or wheat bran soups with butter.
Liquid, pureed, milk porridges.
Soft-boiled eggs (2-3 times a day) or in the form of steam omelettes.
Steam soufflés and cutlets from skinny varieties of fish and meat.
Unsalted butter (70-80 g per day) or olive oil(add to dishes), cream.
Berry, fruit (non-sour) and milk jelly.
Drinks - carrot, fruit juices, rosehip decoction, weak tea with milk (sugar up to 50 g per day).
Soups - pureed milk soups made from rice, barley, pearl barley with pureed vegetables.
Wheat crackers up to 100 g.
Table salt is limited to 8 g.
Six meals a day in semi-liquid and puree form.
Nutrition of patients who have undergone gastric resection.
Diet:
Meals every 2.5-3 hours, in small quantities, 6-7 times a day.
Dairy products. Cottage cheese, cottage cheese dishes, kefir, yogurt, cheese, sour cream as a seasoning.
Meat. Low-fat varieties (chicken, beef, veal, turkey), preferably boiled and chopped, low-fat sausages - doctor's sausage, milk sausages.
Fish. Low-fat varieties, soaked herring.
Meat and fish, lightly fried after boiling, are allowed in the absence of disorders of the liver and biliary tract, accompanying pancreatitis.
Cereals. Buckwheat, oatmeal, rice, casseroles and porridges, preferably viscous with milk and half and half water or with water.
Eggs. Soft-boiled omelettes.
Fats. Butter and refined vegetable oil in small quantities, preferably in dishes.
Soups. Vegetable, fruit, mucous. Soups with meat broth are allowed in the absence of concomitant diseases of the liver, pancreas and biliary tract.
Vegetables. Carrots, beets, zucchini, pumpkin, tomatoes, boiled or stewed. Potatoes, white cabbage (preferably sauerkraut) in limited quantities.
Fruits. Apples are soft, not sour, apricots, plums are not sour, berry jelly.
Beverages. Tea, tea with milk, rosehip infusion, apple, tangerine, tomato juices.
Significantly limit:
whole milk, coffee, cocoa, sugar, honey, jam, jelly.
Excluded:
Fried foods, fatty meats (lamb, pork, duck, goose), fats (except for butter and vegetable oil), smoked meats, fatty sausages, spices, mushrooms, all types of ready-made canned food, ice cream, products with cream, alcoholic drinks, sweet and baked flour products (pancakes, pancakes, cakes, pies, butter cookies).
For the first year after surgery, follow the diet strictly, eat 1/2 the usual portion, warm. For dyspeptic disorders (regurgitation, bitterness in the mouth, diarrhea, etc.), the amount of fat is limited.
In case of complications after gastric resection (anastomositis, gastritis, dumping syndrome, esophagitis, anemia), food preparation technology provides greater mechanical sparing: pureed, semi-liquid dishes, boiled in water or steamed. If you have dumping syndrome, it is advisable to lie in bed after eating or recline in a chair for 30 minutes after eating. In case of esophagitis and swallowing disorders, the last meal is 2-3 hours before bedtime; after eating, you should not lie down for 40-45 minutes, eat standing or sitting without bending forward.
Where there is no therapeutic nutrition, there is no rational treatment.
M.I. Pevzner
Therapeutic nutrition is a scientifically based system of nutrition for the purpose of differentiated use of certain food products and their combinations with medicinal values.
Therapeutic nutrition is the most important highly effective healing factor with multifaceted healing properties. Therefore, diet therapy should be an integral component of the complex treatment of patients and, in fact, is used for all diseases. Therapeutic nutrition is the nutrition of a sick person, which often gives good results in cases where other methods of treatment are ineffective. Diet therapy is the most reliable factor in preventing exacerbation of chronic diseases and is an important component of rehabilitation programs and secondary prevention measures.
Interesting thoughts about the importance of nutrition as a remedy were expressed even before our era. Thus, Egyptian and Jewish doctors used various foods to treat patients with various diseases. Hippocrates wrote a special book “Dietetics” 23 centuries BC. Asklespiad developed detailed instructions on the use of various foods for medicinal purposes. Valuable recommendations for therapeutic nutrition are set out in the works of Avicenna and Galen. In the 17th century T. Sidepgam wrote that for the prevention and treatment of many diseases, it is enough to use certain diets and adjust the lifestyle.
Nutrition for medicinal purposes has been used in Rus' for a very long time. Even in the depths of centuries, vegetables, fruits and berries were widely used in the treatment of a number of diseases. Materials on food hygiene can be found in a number of ancient Russian sources (“Svyatoslav’s Collection”, XI century; “Prologue” XII-XIII centuries; “Domostroy” XVI-XVII centuries) and in later Russian handwritten medical books. Thus, in the “Selection of Grand Duke Svyatoslav Yaroslavich” (1073) there is a description of plants that were used in medicine in Rus'. In the ancient Russian literary work “Domostroy”, a lot of space is devoted to nutrition issues, in particular diet.
With the development of natural science, anatomy and physiology from the 17th century. therapeutic nutrition gradually began to occupy a certain place in healing. From the end of the 18th century. and after the work of Lavoisier and his followers, when scientists came closer to understanding the issues of metabolism, a completely new phase in the development of the problem of nutrition began.
Russian scientists made a significant contribution to the development of the doctrine of nutrition. Until the 19th century, therapeutic nutrition had no theoretical justification and only thanks to the successes of natural science, physics, general chemistry and biochemistry and especially after major work by I.P. Pavlov's work on the physiology of digestion (since 1897) becomes a special, rapidly developing branch of medical science.
During this period, studies were carried out on the processes of digestion, movement of food through the digestive tract, absorption of food substances and their subsequent assimilation, as well as the chemical composition of food products. During the same period, patterns of activity of the digestive organs and digestion processes were established.
The influence of therapeutic nutrition on the patient’s body is determined by the quantitative and qualitative proportions of food ingredients, energy value, physical properties of food, special medicinal properties of individual foods, as well as diet.
Only the maximum balance of the main nutritional elements, taking into account the pathogenetic (pathogenic) mechanisms of the disease and the state of enzymatic processes in the tissues of the body, allows one to achieve a sufficient effect of diet therapy. It can be assumed that under the influence of an adequately balanced therapeutic diet, readaptation of the enzyme systems responsible for the absorption of food occurs.
The pathogenetic principle of balanced diet determines the pathogenetic direction of the action of individual components of the diet as a whole on the patient’s body. Medical nutrition is currently based on the theory of balanced nutrition, on the basis of which the physiological needs of a healthy person’s body for energy and nutrients have been clarified, taking into account age, gender, profession and other indicators. The nutrition of a sick person is based on the physiological needs for nutrients and energy of a healthy person, but adjustments are made to the physiological proportions of nutrients based on the characteristics of developmental mechanisms, clinical course, stage of the disease, level and nature of metabolism.
During therapeutic nutrition the following is provided:
Therapeutic nutrition restores spent reserves of nutrients in the body of a sick person. Possessing the property of non-specific physiological stimulation, the therapeutic diet is not devoid of specific effects characteristic of this particular diet under conditions of this disease. The nature of nutrition actively influences the intensity of metabolic processes, the state of immunobiological reactivity, and adaptive, compensatory and readaptive reactions. Consequently, therapeutic nutrition is the most important therapeutic factor, which has a multifaceted effect on the patient’s body. When prescribing therapeutic nutrition, it is necessary to take into account many factors: the choice of products, the characteristics of their chemical composition, the quantitative proportions of individual products and nutrients, methods of their culinary processing, the degree of mechanical grinding, the rhythm of food intake, the calorie content of the diet, etc. Nutrition of a sick person, built without taking into account these requirements, it negatively affects metabolism and reduces the positive effects of other therapeutic factors used in complex treatment. Therefore, when carrying out therapeutic nutrition, it is necessary to achieve a synergistic effect of all components of the treatment complex. It is well known that complete nutritional therapy enhances the therapeutic effect of other drugs, including medications.
Naturally, when compiling a dietary diet, when determining the qualitative and quantitative proportions of individual nutrients, the calorie content of the diet, the rhythm of food intake, the nature of culinary processing, one must take into account its pathogenetic (disease-causing) mechanisms, the phase and stages of the disease, i.e. the initial state of the body, its individual ability to readapt.
Modern principles therapeutic nutrition include: a balanced diet, i.e. complete provision of the patient’s body with proteins, fats, carbohydrates, vitamins and mineral salts in different proportions; correspondence of the chemical structure of food to the functional state of the body’s enzyme systems responsible for the assimilation of food; sparing the body’s enzymatic systems damaged by disease by introducing or, conversely, eliminating any specific nutritional factors; adaptation of the frequency of meals and its culinary processing.
Medical nutrition is used for all diseases, being mandatory method complex treatment and the basic background against which other therapeutic factors should be applied.
Any diet, developed taking into account the pathogenic mechanisms of the disease, is characterized in its chemical composition by the predominance of some nutrients and the limitation of others, which allows it to be used in a targeted manner as necessary for the patient. This or that diet is prescribed taking into account the nature of the disease, indications and contraindications, features of the course of the main and concomitant disease, the patient’s tastes and national traditions.
Medical nutrition may be the only method of treatment (for example, for hereditary disorders of the absorption of certain nutrients) or one of the main methods (for diseases of the kidneys, digestive organs, diabetes, obesity). In other cases, therapeutic nutrition enhances the effect of various types of treatment, preventing complications and progression of the disease (circulatory failure, gout, hypertension, etc.).
In case of infectious diseases, tuberculosis, injuries, after surgery, therapeutic nutrition helps to increase the body's defenses, normal tissue restoration, accelerate recovery and prevents the disease from becoming chronic.
Suitable for food for us since the day of creation Animal products and plants, A motley range of salts and minerals, Medicines that will heal ailments.
Ibn Sipa
Number of consumed natural products limited: mainly fresh vegetables, fruits, berries, nuts, honey. Most products are consumed after processing: sausages, confectioneries, bakery products, fermented milk products, various dishes, etc. Food products differ in their chemical composition, digestibility, digestibility, and the nature of their effect on the human body, which must be taken into account when constructing therapeutic diets and choosing the optimal methods of culinary processing.
One of the manuals of Tibetan medicine says: “There is no substance in nature that would not be suitable as a remedy. If you look at nature through the eyes of a doctor looking for medicines, you can say that we live in a world of medicines.” Many gifts of nature are successfully used in folk medicine and serve as raw materials for the preparation of various medicines.
a brief description of dietary properties __ staple foods
Milk. Contains proteins that are complete in amino acid content. The fatty acids that make up milk lipids are mostly saturated. Milk contains a high content of calcium, magnesium and phosphorus, which are in an easily digestible form.
Milk and products derived from it contain most of the nutrients the body needs, which are favorably balanced and well absorbed. Milk, especially when warm, requires minimal tension in the secretory function of the stomach for digestion and quickly leaves it.
Milk and many dairy products have dietary properties. In its natural form and for preparing various dishes, it is indispensable in the therapeutic nutrition of many diseases. For example, milk is relatively high in potassium and low in sodium, which allows increased urination during edema.
Fermented milk drinks (kefir, acidophilus, etc.) Compared to milk, these products are easier to digest and assimilate, stimulate the secretion of digestive juices, normalize the motor function of the intestines and suppress putrefactive fermentation processes in it. Value fermented milk products is that they contain microorganisms and their metabolic products (antibiotics), which inhibit the activity of putrefactive bacteria in the intestines.
Acidophilus drinks are useful for chronic gastritis with low acidity of gastric juice, colitis, furunculosis, etc.
Cheeses. They are very valuable food products. Apart from cheese, such products include only eggs and caviar. The nutritional substances of milk are concentrated in cheese. Cheeses are characterized by a high content of protein, fat, easily digestible calcium and phosphorus. In medical nutrition, mild, lightly salted and preferably low-fat cheeses are used, more often in diets for tuberculosis, chronic intestinal and liver diseases, during the recovery period after infectious diseases, and for bone fractures. Grated cheese is easier to digest than sliced cheese. Processed cheeses contain less protein, fat, and calcium than regular hard cheeses.
Cottage cheese. It is distinguished by a high content of complete, easily digestible protein, calcium and phosphorus. Widely used in medical nutrition (atherosclerosis, liver disease, diabetes, burns, bone fractures and other diseases).
Meat and meat products. Meat is useful as a source of complete protein, a number of vitamins and minerals. Meat proteins are complete (sufficient content of essential amino acids). Protein content in various types of meat: beef - 18-20%, fatty pork - 11.7%, bacon pork - 17%, lamb - 15.6 - 19.8%, poultry - 18-21%. Meat fats contain mainly saturated fatty acids.
Meat and meat products contain relatively high amounts of B vitamins, phosphorus, potassium, iron and zinc. The minerals contained in meat are well absorbed.
Rabbit meat contains 21% protein, 7-15% fat. The muscle fibers of rabbit meat are small, which makes them easier to digest. Compared to the meat of other animals, rabbit meat has less cholesterol, more phospholipids, and iron. All this allows rabbit meat to be widely used in various diets.
The digestibility of meat depends on the type, age and fatness of the animal, the part of the carcass, and the type of cooking. Boiled or minced meat cooks better than fried or sliced meat. Very lean meat is digested worse than well-fed meat, beef - worse than veal, chicken - worse than chicken. Parts of the carcass that are poor in connective tissue (dorsal, lumbar) are digested better than those rich in it (neck, shanks, etc.). Meat rich in connective tissue is recommended for constipation, obesity, and atherosclerosis.
Meat products, especially offal, contain a large amount of extractive substances, including purines, which, when converted into uric acid in the human body, contribute to the development of gout. Boiled meat contains less purines than fried or stewed meat, since most of purines pass into the broth during cooking. When meat is cooked, nutrients are lost. The smallest losses of nutrients are observed when stewing meat and preparing chopped cutlets, and the greatest losses are observed when boiling and frying. Frying is the least profitable and least rational type of cooking of meat. In medical nutrition, veal, beef, certain categories of pork and lamb, rabbit meat, chicken, and turkey are used. Ducks and geese containing large amounts of fat are not recommended.
Of the by-products (internal organs and parts of carcasses), the most important in therapeutic nutrition is the liver, rich in hematopoietic microelements and vitamins. Hematopoietic substances are well absorbed from boiled, stewed, fried liver, pates. Therefore, in diets, in particular for anemia, there is no need to use only raw and semi-raw liver.
Boiled sausages are used in therapeutic nutrition, especially doctor's, dietary, dairy, and diabetic sausages. Blood sausage and liver sausage are effective for anemia. In medical nutrition, smoked, semi-smoked, fatty, spicy and spicy sausages are excluded. For some kidney diseases, it is advisable to limit the protein content in the diet. In this case, meat is also limited. Fried meat is not recommended for diseases of the stomach, liver, biliary system, or pancreas.
Fish. Fish is good for everyone. Low-fat fresh fish is the most useful. Fish contains complete proteins (17-19%) with a well-balanced composition of amino acids. Compared to proteins from slaughter animals, fish proteins contain several times less connective tissue proteins. That's why fish products more easily digested. The digestibility of proteins in fish products is higher than in meat products. However, fish broths are more extractive than meat broths.
Fish oils contain more unsaturated fatty acids than fats from slaughter animals. In therapeutic nutrition, mainly lean and moderately fatty fish are used (pollock, goby, flounder, crucian carp, macrorus, ice fish, navaga, river perch, pike perch, cod, hake, pike, sea bass, herring, whitefish, etc.).
Of the vitamins, fish contains B vitamins (B(, Br, PP) and, what is especially important, a large amount of vitamins A and D, which are absent in the meat of slaughtered animals. Transcaucasian liver fat is especially rich in vitamins A and D.
Fish, mostly marine, contain a variety of substances and are relatively high in iodine. When heating and cooking fish, a number of nutrients are lost, which depend on the method of heat treatment. Thus, skinny fish taste better when fried, and fatty fish taste better when boiled, but these methods of heat treatment are associated with increased losses proteins and fats. The greatest loss of vitamins and minerals occurs when boiling fish, less when frying; cooking fish cutlets reduces the loss of nutrients by about 1.5 times.
Non-fish seafood. Unfortunately, non-fish seafood products are unfairly rarely used in nutrition. The study of the riches of the oceans, seas, as well as terrestrial vegetation, in the interests of human nutrition, is only in its initial stages.
However, some positive practical experience has been accumulated in the use of seafood - various types of invertebrates and algae in rational and medicinal nutrition.
Sea kale has low nutritional value, but is rich in iodine and stimulates intestinal motility. Sea kale has a better effect on cholesterol metabolism in atherosclerosis than mineral iodine or a nicotinic acid. There is also evidence of the atherosclerotic effect of laminarin, carrageenan and other algae. Therefore, it is no coincidence that these seafood products are effectively used in therapeutic diets for atherosclerosis.
Eggs. Chicken eggs- valuable nutritious product, characterized by an exceptionally favorable chemical composition, vital, well-balanced nutrients are concentrated in eggs.
Eggs contain a lot of protein (about 13%), an ideal composition of amino acids, a lot of fat (11.5%), phospholipids and cholesterol. The yolks contain vitamins A, D, E, carotenes and B vitamins. The yolks are especially rich in choline. Yolk - important source phosphorus and other easily digestible (with the exception of iron) minerals.
The fats in the yolks are easily digested. Eggs are 97-98% digestible without producing toxins in the intestines. Soft-boiled eggs are easier to digest than hard-boiled or raw eggs. The digestibility of eggs improves when they are beaten or ground with sugar; egg whites are especially well absorbed after light cooking. Heat treatment does not affect the content of proteins, fats, vitamins, and minerals. However, prolonged boiling of eggs (hard-boiled) or frying them leads to denaturation of the protein and a slight decrease in its digestibility.
Eggs and dishes made from chicken egg whites are widely used in medical nutrition. In diets for constipation and obesity, hard-boiled eggs are preferable. Egg yolks are limited in case of cholecystitis, cholelithiasis, atherosclerosis, diabetes mellitus, liver diseases.
Cereals. The nutritional value of cereals depends on the type of grain and the method of its processing. After removing the shell and polishing the cereals, the amount of mineral salts, vitamins and fiber is reduced, and the digestibility of carbohydrates and proteins improves. Cereals, especially oatmeal, barley, buckwheat and millet, are good sources of vitamins B, B2, PP, magnesium, phosphorus, and potassium. The most fiber is found in millet, oatmeal, buckwheat, pearl barley and barley cereals. Sago, semolina, rice, rolled oatmeal, and oatmeal are more easily digested. The most useful are buckwheat and oatmeal, which are characterized by a high content of complete protein, fat, vitamins (B, B2, PP) and minerals.
Oatmeal is recommended for diseases of the digestive system, cardiovascular system and many other diseases. Mucous oat decoctions with milk are included in special strict diets for stomach diseases. For diets that are mechanically gentle on the gastrointestinal tract, rolled oatmeal and oatmeal are more optimal.
Buckwheat is indicated for liver diseases, atherosclerosis, and diabetes. Semolina widely used for diseases that require gentle diets with easily digestible dishes. Fresh millet is useful for atherosclerosis, diabetes and liver diseases. Pearl barley and barley groats in the form of porridges, side dishes, meatballs are included in diets for constipation and obesity.
Bee products. Honey is a concentrate of almost pure glucose and levulose, which are easily digestible substances and are one of the main sources of energy. Another valuable component of honey is enzymes, which can participate in many biochemical processes in the body, as well as mineral salts and trace elements, without which human life is impossible. Of particular value to honey are vitamins (B, Br, B3, Vl, C, E, etc.). Not only the listed vitamins are valuable, but also their combination, as well as the simultaneous presence of other biologically active substances. The high bactericidal properties of honey are determined by the presence of phytoncides and organic acids in it.
Honey has a complex and varied effect on the human body. It is a valuable product that has a general strengthening and tonic effect, increases physical and mental performance. Consuming honey significantly speeds up recovery, healing of ulcers and wounds, and improves metabolism.
Extensive experience has been gained in using honey in the treatment of colds, stomach and liver diseases. Honey normalizes digestive processes, stimulates bile formation and bile flow, normalizes intestinal motor-evacuation function, and eliminates constipation.
If we don't eat, we will die.
In order to restore and maintain health, food must consist of living organic elements found in fresh vegetables and fruits.
Walker
Vegetables, fruits and berries are the least replaceable with other products and have a variety of nutritional and medicinal properties. Vegetables, fruits and berries do not contain fats, and they are poor in protein. These proteins are not complete enough and are difficult to digest, especially when consuming raw vegetables and fruits that have low energy value. The low protein content allows the use of vegetables, fruits and berries in diets with protein restrictions (for example, for kidney disease).
Vegetables, fruits and berries are the main sources of many vitamins and mineral salts in the human body. Their use can be considered as the most accessible mild remedy to replace chemical drugs, which often lead to drug-induced illness.
Chemical composition and physiological effect plant products allows them to be used to treat various ailments. Dietary dishes made from vegetables and fruits are an effective means of preventing and treating a number of heart and vascular diseases (for example, lowering blood pressure or cholesterol levels in the blood). The positive effect of vegetables and fruits on constipation has been established, as they enhance intestinal motility. Vegetables, fruits and berries and their juices are widely used in medical practice in the treatment of diseases of the cardiovascular system, stomach, intestines, liver, kidneys and other organs and systems of the body. Vegetables and fruits help improve the taste of food (appetite stimulation), digestibility and digestibility of its components - proteins, fats and carbohydrates.
What healing properties do vegetables and fruits have? These include:
Products plant origin have also found their application in diseases of other organs and systems of the human body. For example, for diseases of the nervous system, basil, grapes, ginseng, etc. (tonic effect), bananas, melons, etc. (sedative effect), and for diabetes mellitus - lettuce, mulberries, mushrooms, etc. are used.
The use of juices from vegetables and fruits for medicinal and preventive purposes
Juices made from fresh vegetables, fruits and berries have become widespread, especially in Europe and America. This is not accidental, since juices contain many biologically active substances if they are consumed only in fresh, raw form. Juices retain easily digestible sugars, some vitamins, mineral salts, organic acids and pectins. Thus, the juices of black currants, citrus fruits, strawberries, tomatoes, and cabbage are rich in vitamin C, and apricot, carrot, and tomato juices are rich in carotene (provitamin A).
Fresh raw juices are an extremely necessary addition to any meal. This is especially important for those who eat a mixed diet, since they have a lack of vitamins and mineral salts, which the body receives from natural fresh juices. Juices extracted from fresh vegetables, fruits and berries are able to provide all cells and tissues of the body with nutrients in the form in which they are best digested and absorbed. Juices, unlike regular food, are digested and absorbed by the body much faster, and the digestive system expends minimal energy.
Medical nutrition specialists believe that a glass of freshly prepared juice, especially drunk on an empty stomach, is quite enough to maintain normal vitamin and mineral balance. Juices are absorbed by the body within 10-15 minutes. You can drink juices
as much as pleasure allows, at least up to 1 liter woks have medicinal properties. Thus, they have a diuretic (watermelon, grape, carrot, apricot, pear) and choleretic (cabbage, carrot, tomato, apricot, peach) effect, laxative (plum, apricot, grape, carrot) and fixative (pomegranate, blueberry) effect. intestines.
Juices are widely used in medical nutrition in almost all diets. They are necessary in mechanically gentle diets where the fiber content is limited. Juices are important for infectious diseases with high fever.
The effect of juices is enhanced when making blends (mixtures). In the West, there are recipes for more than 50 similar mixtures. The most commonly used are fruit (apple-cherry, apple-grape) and vegetable-fruit (apple-carrot-lemon, etc.) juices.
Violating the rules for preparing vegetable, fruit and berry juices significantly reduces them healing properties. You should definitely follow several rules for preparing juices: you should use only fresh raw vegetables, fruits and berries; Do not use limp, partially spoiled vegetables and fruits; Vegetables and fruits must be chopped immediately before preparing juice.
To obtain full-fledged juices, it is important that the fiber of vegetables and fruits is well ground. Only in this case are the most important elements released from the fiber, and such complete juices are absorbed by the human body very quickly and efficiently. We must remember that only by rubbing can we achieve the release of all vital elements from fiber. However, if it is not possible to purchase a “Grinder” type juicer, then you can use a regular centrifugal juicer. Chemicals used in agriculture against pests are usually concentrated in fiber and do not affect the enzymes and molecules of vegetables and fruits. It is believed that by grinding vegetables and fruits, we release elements from fiber, squeeze out the juice, and toxic chemicals remain bound. This juice contains the essential nutrients found in vegetables and fruits and is free of chemicals.
The best juices are cloudy: they retain vitamin C better. Juices made from stone fruits (apricots, plums, etc.) cannot be mixed with other juices. Only juices of pome fruits (grapes, pears, etc.) can be mixed with other juices.
Onion, radish, horseradish and garlic juices should be added to other juices in small quantities. You can add water and a 5% sugar solution to the juices. They dilute sour or overly sweet juices, which are sometimes poorly tolerated.
Juices must be raw and not cooked or pasteurized. Juices should be drunk no later than 10-15 minutes after they are prepared. It is recommended to drink juices in small sips, preferably through a cocktail straw.
Mineral waters are underground waters that differ in their chemical composition and are saturated with carbon dioxide. They are a solution of various mineral salts and trace elements.
There are three types of mineral waters: medicinal mineral waters, which have high mineralization and a pronounced effect on the human body (used only as prescribed by a doctor, usually for treatment or secondary prevention measures; improper use of medicinal mineral waters can be harmful to health); medicinal table waters (they are also used as prescribed by a doctor and as a table drink, but not systematically); table waters (used as thirst-quenching and refreshing drinks).
Basic rules for drinking treatment:
Signs of mineral water suitable for drinking: clean, colorless, contains a lot of gas, transparent, with a slight sediment of mineral salts, does not have a bad odor. Signs of mineral water that is unfit for drinking: cloudy, contains flakes, bad taste and the smell, heavy sediment at the bottom of the bottle.
Of the 130 varieties of mineral waters currently available in the retail chain, only 25-30 can be considered medicinal. Mineral waters, as one of the important elements of complex treatment, are used for pathologies of the digestive organs, urinary system and metabolism. They are prescribed in the phase of remission or fading exacerbation of the disease.
Nutrition consists of receiving and assimilating food; this is the turning of a foreign substance into one’s flesh.
V. Dahl. "Dictionary"
The art of cooking (cooking) is one of the oldest areas of human activity. The gastronomic habits and preferences of each people have developed over many centuries. Gradually, national cuisines were created, which are an integral part of the national culture. There is no doubt that differences in national cuisine are determined by the geographical location of individual countries, climatic and economic conditions, and religious customs. Each country has its own favorite dishes, special traditions in table decoration and cooking.
Cooking is a beautiful, difficult and noble art. “Food should bring pleasure” (D. Künzel). Well-prepared, varied dishes, thanks to their taste and aroma, satisfy the requirements of nutritional aesthetics. A beautiful table setting, a pleasant and calm atmosphere during meals, and thorough chewing of food are of definite and significant importance for ensuring normal digestion. A.S. Pushkin wrote: “The stomach of an enlightened person has the best qualities of a kind heart: sensitivity and gratitude. The gratitude of the stomach provides us with good digestion.”
Nutritional therapy is a method effective treatment, in which a lot depends on the doctor, cook and patient. One French chef noted that good cooking is the key to health. It is no coincidence that Herodotus said that “he who feeds well heals well.” In everyday life, it is not always possible to take into account and fulfill exactly all the requirements for the composition of the diet. Here the self-regulating mechanisms present in the human body come to the rescue, which make it possible to use from the diet those substances and in such quantities that are required at one time or another. The main regulatory mechanisms are appetite, digestion, intestinal action and metabolism. We must listen sensitively to appetite signals and promptly take action in case of intestinal dysfunction.
Cooking technology covers rational ways processing products and preparing culinary products with maximum preservation of nutrients and imparting medicinal properties to dishes. This process also includes portioning dishes and their presentation. Culinary technology consists of mechanical and thermal processing of food products. Mechanical culinary processing involves a combination of mechanical effects on raw materials in order to separate inedible parts and give them medicinal properties. Heat treatment causes profound physical and chemical changes in products, increases the digestibility of food, softens and crushes products, leads to the formation of new taste and aromatic properties, and also destroys a significant part of microorganisms, destroys harmful substances, available in some products.
Features of therapeutic cooking;
a) The choice of products and methods of their preparation is determined by the nature of the disease, the state of the digestive and metabolic organs.
b) Good quality, organoleptic qualities (appearance, color, aroma, taste, consistency dietary dishes, affecting digestibility).
c) Conservation of utility, i.e. nutritional value of dietary dishes.
d) Using the therapeutic effect of dietary dishes for various diseases.
e) Providing “chemical mechanical sparing” of the affected organs.
f) Changes in the physical properties of food components, which determine their availability for digestion.
g) The assortment of dietary dishes is dominated by boiled dishes. It is preferable to steam cook for minced meat and fish products and poaching for vegetables and fruits. In those diets that allow fried foods, they are fried in vegetable or ghee. Butter is added to prepared dishes
h) For a number of diseases of the digestive organs, the principle of mechanical sparing is observed (peptic ulcer of the stomach and duodenum, chronic gastritis, etc.) or, on the contrary, mechanical stimulation of the activity of the digestive organs (intestinal atony, etc.).
i) Principles of mechanical sparing of affected organs:
j) Principles of chemical sparing:
k) Cooking methods must correspond to the recipes of the corresponding diets.
m) The main methods of heat treatment of products are cooking (the main method is steaming, poaching, microwave heating) and frying, auxiliary methods are sautéing and blanching, combined methods are stewing and baking.
a) The basis of diet therapy is the principles of rational nutrition with various changes and additions.
b) Providing the body of a sick person with an amount of energy adequate to its condition. However, when determining the calorie content of a dietary intake, in addition to taking into account age and gender, it is necessary to take into account:
c) Balanced nutrition and its comprehensive nutritional value, taking into account the needs of the sick person’s body for basic nutrients. The following circumstances must be taken into account:
d) Choosing a diet taking into account the nature of the underlying disease, the stage of the disease process, the presence of complications and concomitant diseases, and the severity of the patient’s condition.
e) Choosing a diet taking into account the state of the digestive organs, the function of which is impaired in a wide variety of diseases. For these purposes, in particular, the digestibility of food products should be assessed taking into account the load on the gastrointestinal tract. In therapeutic nutrition, it is necessary to ensure compliance between the nature of the food taken, its chemical composition and the ability of the sick body to digest and assimilate it. This is achieved by targeted administration of a particular amount of nutrients, selection of products, cooking methods and diet.
f) Choosing a diet taking into account the state of metabolism, which suffers in many diseases. Metabolic state - necessary condition to choose a targeted diet.
g) Use of a set of food products (exclusion, limitation, introduction). Each diet provides a list of prohibited foods (limiting them) depending on the nature of the disease and the stage of the disease process. For example, limiting table salt and liquid for hypertension or carbohydrates for diabetes.
h) Introduction to the diet of foods that have healing properties.
i) Correction of the composition of the diet and diet depending on the use of physiotherapy and physical therapy.
j) Stimulation of appetite, which is an indicator of digestive processes (comfort, cleanliness of the dining room, good table setting; taste, smell, color, consistency of food; the use of dill, celery, parsley and other natural appetite stimulants).
k) Monitoring individual tolerance (intolerance) to the diet.
l) Use of high-quality, environmentally friendly products.
i) The use of culinary processing methods that maximally preserve the nutritional value of products,
o) Compliance with the principles of mechanical, chemical and temperature sparing of the affected organ. Although the principle of sparing at a certain stage of treatment remains, it is combined with a food load or unloading, i.e. The therapeutic dietary intake is aimed at training and readaptation of not only the gastrointestinal tract, but also metabolic processes. Prolonged sparing of one or another organ does not lead to improvement, but to further progression of the disease process, maladjustment of many compensatory mechanisms. Experience shows that the transition at a certain stage of treatment from a gentle dietary regimen to contrasting days and diets and, finally, for a short time to a normal diet, but balanced, taking into account dietary intake, age, gender, profession and other factors, has a positive effect on the course of the disease .
p) Sanitary and epidemiological impeccability of products and prepared dishes.
p) Strict adherence to dietary rules:
c) Differentiated use of different diets for the treatment of patients with various diseases. In the clinical nutrition clinic of the Institute of Nutrition of the USSR Academy of Medical Sciences, indications for the use of different diets were developed:
For each diet, its main characteristics are attached:
IN Lately A variety of “fad” diets have emerged, many of which are unjustifiably promoted by the media. Most of these “fashionable” diets are scientifically unsubstantiated, and their authors are often people without medical education. Many of these diets are not balanced in the main components of nutrition and, being, in fact, non-physiological, can be harmful to health. Unfortunately, a number of healthy and sick people independently (without the advice of a doctor) use such diets, becoming victims of unfair advertising.
Let's give a few examples.
G. Shelton's diet is based on the principle of compatibility of a number of products that are used together “in one dish, at one meal.” It is recommended to separate meals, for example, from meat, fish and side dishes - porridge, pasta. This is exactly how, according to the author, food will be better digested and absorbed, and fermentation and putrefaction in the intestines will not develop.
However, there are also refutations of this diet. One-sided nutrition is not indifferent to the health of a person who has been eating mixed food containing proteins, fats, and carbohydrates for many centuries. Only such food causes the greatest secretion of digestive juices: gastric, intestinal, as well as bile secretion. Enzymes in juices digest all components of food. In addition, with a mixed diet, the composition of essential and limiting amino acids improves. For example, meat with pasta or cereal side dishes contains all the amino acids. The same can be said about buckwheat porridge with milk, as well as a glass of milk with wheat bread. In this combination, amino acids are contained in optimal ratios, they are well absorbed and immediately go to build the body’s own proteins.
At the same time, some provisions of Shelton’s theory can be used in clinical practice. For example, patients sometimes notice improvement from separate meals. In some cases, digestion in the intestines may be hampered by the fibers of plant foods. In such cases, recommendations come down to a diet that excludes overeating, especially foods containing carbohydrates, and separate (in relation to other dishes) intake of vegetables and fruits. For example, eating salads and fruits during lunch is excluded; apples are recommended to be consumed between meals.
A vegetarian diet excludes foods of animal origin (meat, fish, sometimes milk, dairy products, poultry eggs). Nutrition consists of products of plant origin and is, in fact, one-sided. This diet is significantly limited in proteins, fats, and vitamins, which can lead, especially in children and adolescents, to impaired protein metabolism and insufficient energy production, so this diet should not be recommended for adolescents and pregnant women.
Hypocaloric diets (low protein, fat, carbohydrates). Such diets are quite widespread, they are “fame” as a cure for all diseases. Often diets are one-sided: rice, pumpkin, prunes, etc. The harm from their use is enormous, especially if they are used in adolescence and young adulthood. Lack of calories leads to rapid weight loss, which damages many organs with subsequent degeneration. Diarrhea develops, swelling appears on the lower limbs. All these changes can lead to the death of a person.
Naturally, in clinical settings it is possible to use these diets to treat, for example, obesity. In other cases, such a diet is contraindicated.
Shatalova’s diet does not have any preventive properties, and its use in healthy people is unacceptable.
Unloading and dietary therapy. This type of diet therapy has recently become quite widespread both for the treatment and prevention of many painful conditions. In this case, nutrition according to P.S. is of interest. Bragg.
The first version of this method involves including up to 60% of vegetables and fruits in the diet, mainly in raw form. Food should be as natural as possible, free from various chemical substances, with a minimum amount of table salt and sugar. Restrictions also apply to meat, fish, milk, sour cream, cheese, butter, and other animal fats. According to the author, it is better to give up meat altogether, i.e. Be a vegetarian, eat mainly plant foods. However, if a person is accustomed to meat dishes, then it is allowed to eat them 3-4 times a week, and 2-3 eggs.
The main thing in the Bragg system is healthy fasting, which helps cleanse the body of accumulated breakdown products and chemicals entering the body.
A scheme has been proposed according to which a daily fast is carried out weekly, and a 10-day fast is carried out once a quarter. During periods of fasting, only water is allowed; physical exercise. Fasting treatment is carried out as prescribed by a doctor and under his supervision.
Many provisions of Bragg’s theory are indisputable: limiting table salt, animal fats, meat, eggs (the latter is more relevant to the diet of older people) and increasing the diet of vegetables, fruits, herbs, and melons.
Other positions need clarification, some are unacceptable. Recommendations for two meals a day with a light breakfast are unphysiological and unsuitable in modern conditions. The protein content in the diet should not be reduced below 1 g per 1 kg of body weight (recommendations of the World Health Organization). A significant increase in the amount of fiber contained in plant foods reduces the absorption of foods, the digestion of proteins, fats, carbohydrates and can enhance fermentation processes in the intestines.
The second part of the Bragg system includes health fasting. During complete fasting, the body switches to an endogenous (internal) diet, spending the energy portion of its own fat to ensure the body’s vital functions. The harmful substances (waste and toxins) formed during this exchange are removed from the body through a number of procedures - cleansing enemas, baths, increased ventilation, walks, massage. Complete fasting, unlike partial fasting, does not cause damage internal organs. Bragg recommends short (1-3 days) and medium-long (7-10 days) fasting cycles.
During the first cycle, the body does not have time to adapt to endogenous nutrition, and its benefits are limited to rest for the gastrointestinal tract. Medium duration fasting brings greater benefits. Particularly important is the correct way out of fasting - first using diluted vegetable and fruit juices, then whole ones, then including pureed natural vegetables and fruits in the diet, and then switching to dairy and plant foods. All other options for breaking fast are not recommended.
The positive effect of therapeutic fasting has been noted in obesity, gout, hypertension, bronchial asthma and other diseases.
Fasting treatment can only be carried out in a hospital after a thorough examination of the patient and under the supervision of a doctor. This method of treatment has many contraindications and requires psychological preparation of the patient and special training of the doctor.
Test tasks
