Menu with recipes for Monday

2nd breakfast: 100 g low-fat cottage cheese.

Lunch: cod soup, chicken quenelles with rice, apple compote.

Afternoon snack: blueberry jelly.

Dinner: rabbit meatballs, semolina porridge, green tea.

At night: blueberry jelly

Dish of the day: cod soup. To prepare you will need 500 g of cod fillet, red bell pepper, one carrot, 5 small potatoes. Peel and wash the vegetables. Cut the potatoes into cubes, the pepper into thin strips, and grate the carrots on a coarse grater. Bring 1.5 liters of water to a boil in a saucepan and add potatoes. When the water boils again, turn the heat to medium and add the diced cod fillet. After the next boil, remove the resulting foam, add carrots and peppers to the broth. Then add a tablespoon of vegetable oil and add salt to taste. Reduce heat and cook for 15-20 minutes. Turn off the heat, close the pan tightly with a lid and let the soup sit for at least 15 minutes before serving.

Menu with recipes for Tuesday

1st breakfast: semolina porridge with water, green tea with wheat crackers.

2nd breakfast: baked apple.

Lunch: chicken broth with rice, pureed buckwheat porridge, boiled pollock fillet, currant compote.

Afternoon snack: steamed cheesecakes.

Dinner: chicken meatballs with rice, green tea.

At night: rosehip decoction.

Dish of the day: steamed cheesecakes. Grind 200 g of low-fat cottage cheese until smooth, add 2 tablespoons of sugar, a pinch of salt, beat in the egg and grind in a blender. Then carefully add 3 tablespoons of semolina or chopped oatmeal and mix everything well. If the mass turns out to be liquid, you can add a little more cereal. With wet hands (so that the dough does not stick), we form balls from the curd mass, lightly press them down to a flat shape and place them in the bowl of a double boiler. Set the timer for 20 minutes. The finished cheesecakes should cool slightly, then remove them with a spatula and serve. Using the same recipe, cheesecakes can be baked in the oven. They will turn out with a golden brown crust.

Menu with recipes for Wednesday

1st breakfast: steam omelette, green tea with crackers.

2nd breakfast: fruit quince jelly.

Lunch: soup in meat broth with semolina, chicken meatballs with rice, broth.

Afternoon snack: savory cookies with tea.

Dinner: steamed fish cutlets, pureed buckwheat, rosehip infusion.

At night: blackcurrant jelly.

Dish of the day: soup with meat broth and semolina. Place a piece of beef or veal (400 g) in a saucepan with 1.5 liters of cold water and bring to a boil. Drain the water, rinse the meat well, add 1.5 liters of water again and put it on the fire. After boiling, reduce the heat and simmer the broth for about an hour. Next you need to peel and wash the onion and carrot. Cut the onion into cubes, chop the carrots on a coarse grater. Melt a tablespoon of butter in a frying pan, pour in a little broth, add onions and carrots and simmer until soft. Add vegetables to broth. Beat the egg in a bowl, add a tablespoon of semolina and stir so that there are no lumps. Pour the egg-semolina mixture into the broth in a thin stream while stirring continuously. Stir the soup well, let it boil and turn off. Before serving, let the soup sit for 10-15 minutes.

Menu with recipes for Thursday

1st breakfast: yogurt manna, tea.

2nd breakfast: baked apple.

Lunch: creamy rice soup with carrots, veal meatballs, pear compote.

Afternoon snack: jelly and wheat crackers.

Dinner: poached egg, mashed buckwheat puree, green tea.

At night: herbal tea.

Dish of the day: yogurt manna. Separate the yolks of three eggs from the whites and place the whites in the refrigerator. Soften 100 g of butter, beat it with the yolk and 300 g of sugar. In another bowl, mix a glass of wheat flour, 2 teaspoons of baking powder, a second yolk and 100 g of natural yogurt. Add a pinch of salt and combine with the butter-sugar mixture. Mix the mass well, add the third yolk and another 100 g of yogurt, add 125 g of semolina, mix. Beat the chilled whites into a strong foam and add to the mixture. Preheat the oven to 200 degrees Celsius. Line the prepared pan with baking paper and spoon out the yogurt mixture. Reduce heat to medium and bake for 35-40 minutes. Ready-made yogurt manna goes well with blueberry or currant jelly.

Menu with recipes for Friday

1st breakfast: soft-boiled egg, semolina porridge with water, tea.......

2nd breakfast: dogwood berry jelly.

Lunch: vegetable puree soup, steamed fish cutlets, apple compote.

Afternoon snack: 100 g low-fat cottage cheese, herbal tea.

Dinner: veal meatballs, rice, rosehip broth.

At night: oatmeal jelly.

Dish of the day: vegetable puree soup. Peel and wash 2 medium-sized potatoes, a medium carrot, 2 small zucchini, 2 bell peppers (yellow and red), several medium broccoli florets, 100 g of fresh green peas. Cut the vegetables (except peas) into cubes, place in a saucepan, add a liter of water, add salt, bring to a boil and simmer for 20 minutes. Then turn off the heat, take out the vegetables, put them in a blender and chop, dilute with the remaining broth to the desired puree. Separately, melt 2 teaspoons of butter in a saucepan, add the peas and simmer until soft over low heat for about 15 minutes. Add 2 tablespoons of soft low-fat cottage cheese and stir well. Combine the curd and pea mixture with vegetable puree. If necessary, add a little more broth to obtain a creamy consistency. When serving, you can add some wheat croutons.

Menu with recipes for Saturday

1st breakfast: oatmeal with water, 1-2 cheesecakes, tea.

2nd breakfast: blueberry compote with wheat croutons.

Lunch: chicken broth soup with rolled oats, steamed pollock meatballs, tea.

Afternoon snack: semolina pudding.

Dinner: curd and rice casserole, rosehip infusion.

At night: quince jelly.

Dish of the day: curd and rice casserole. You will need 400 g of cottage cheese, 3 eggs, 150 g of sugar, a glass of rice, an apple. We prepare the rice in advance. Round grain is best. Fill the cereal with water at a ratio of 1:2.5 and cook until soft. Next, beat 3 egg whites with a mixer into a stiff foam. Grind the yolks of three eggs with cottage cheese and sugar until smooth, add a pinch of salt. Mix the rice with the curd mass, carefully add the egg whites and mix well. Cut the apple into slices. Grease a baking dish with oil and place apple slices there. Place the curd-rice mixture on top and smooth it out. Place in the oven and bake at moderate temperature for 40-50 minutes. Cool the finished casserole slightly and turn it over onto a plate with the apples facing up.

Menu with recipes for Sunday

1st breakfast: soft-boiled egg, oatmeal with water, tea.

2nd breakfast: blackcurrant jelly.

Lunch: soup with chicken meatballs and semolina, rosehip broth and wheat crackers.

Afternoon snack: rice pudding.

Dinner: steamed fish meatballs, apple and pear broth.

At night: blueberry-oat jelly.

Dish of the day: rice pudding. Pour 600 ml of milk into a saucepan and boil, add 3 tablespoons of sugar and 100 g of washed short grain rice. Cook the rice for about 10 minutes, stirring continuously to prevent it from burning. Then preheat the oven to 120 degrees, put the pan there for 30-40 minutes to cook the rice until cooked. During this time, remove the pan a couple of times and stir the mixture to prevent milk foam from forming. Cool the finished rice completely. Separate the yolks from 2 eggs and mix with the rice, and beat the remaining whites with a mixer until strong foam and then carefully fold into the rice mixture. Prepare the pudding molds, grease them with oil and place the rice mixture in them. Place the molds in the oven over medium heat for 15 minutes. Serve the finished pudding warm.

For more information about menu options for the week while following diet table No. 4, see the video below.

Table 4 – dietary food prescribed in cases of intoxication of the body, combined with severe diarrhea, dysfunction of the gastrointestinal tract, and problems with intestinal function.

Description of the diet, to whom it is indicated

The essence of diet No. 4 is to eat foods that do not irritate the gastrointestinal tract.

The essence of the diet:

1. Fractional consumption of food in small portions (no more than a handful) every 4-5 hours.
2. The basis of the diet is slimy, puree-like soups with a semi-liquid consistency.
3. Food is prepared by boiling, simmering, baking, with minimal use of fat.
4. Exclusion from the diet of fried, smoked, cholesterol-rich foods, products containing carcinogens and dyes that cause fermentation and putrefactive processes in the intestines, irritating the liver and pancreas.
5. Predominance of protein foods. Reducing carbohydrate foods to a minimum.
6. Almost complete absence of salt in prepared dishes.

Before consumption, food is pureed, crushed, pureed, the basis of the 4th table is the mucous semi-liquid consistency of the prepared food. Only warm foods (15-650) are allowed. Errors in temperature conditions cause gastrointestinal spasms.

The 4th table is prescribed when:

• dysentery;
• acute colitis, accompanied by severe cramps and pain in the abdomen;
• enterocolitis;
• severe diarrhea;
• recovery of the body after surgical treatment;
• damage and trauma to the gastrointestinal tract;
• intestinal tuberculosis;
• typhoid fever;
• relapses of chronic pathologies of the liver, gall bladder, pancreas;
• severe intoxication of the body by microbes that cause hepatitis C;
• poisoning accompanied by vomiting and diarrhea.

Daily norm of BZHU in numbers

Daily consumption rate:

• proteins – up to 90 g;
• fats – up to 75 g;
• carbohydrates – up to 270 g;
• salt – from 8 to 10 g;
• sugar – 50-70 gr.
• clean drinking water without gas content – ​​1.5-2 l.

The daily norm of calories consumed daily is 2000 - 2500.

Varieties

Types of therapeutic nutrition: 4a – the diet is indicated for exacerbation of pathologies of the stomach and intestines, accompanied by a putrefactive process, increased formation of gases in the body, and fermentation.

Characterized by:

• 6 meals a day;
• daily norm 2000 cal;
• warm, puree-like consistency of food;
• maximum exclusion of salt.

Prescribed when:

4B – used for chronic gastrointestinal pathologies in the attenuation stage after the disappearance of diarrhea, vomiting, and painful symptoms. It has a wide variety of products, aimed at stimulating the secretory function of the intestines and the discharge of bile.

Characterized by:

• a greater abundance of acceptable products compared to the first type;
• in the consumption of food in warm, ground form;
• daily energy 3000 cal;
• salt up to 9 g;

Allowed during:

• chronic diseases of the abdominal organs after relieving severe inflammation;
• to normalize the condition during infectious processes accompanied by diarrhea;
• colitis, enterocolitis in the chronic phase.

4B is an intermediate stage, considered as a transition to normal nutrition. Prescribed during the recovery period after stomach infections, intoxications, and gastrointestinal pathologies.

Characteristics of nutrition:

Appointed:

• at the stage of recovery after enterocolitis, colitis, viral gastric infection;
• stages of remission of chronic gastrointestinal pathologies.

4G – dietary nutrition indicated for exacerbation of chronic dysfunctions of the gastrointestinal tract. Indicated after the disappearance of pain, diarrhea, nausea, vomiting if it is impossible to transfer the patient to the 5th table. The principles of nutrition and purpose are similar to the previous form.

Advantages and disadvantages

Nutrition benefits:

Minuses:

1. Low-calorie diet, the range of permitted foods is strictly limited. With prolonged use, a deficiency of nutrients occurs in the human body.
2. Strict calculation of the energy value of dishes. The danger of overeating, causing a load on the gastrointestinal tract.
3. Special conditions for preparing and serving food. Only pureed, warm dishes can be eaten. Prohibition of the use of the diet for persons suffering from cardiovascular pathologies and weight deficiency.

Allowed foods and dishes

During the period of dietary nutrition, gentle dishes and products are allowed, designed to eliminate the inflammatory process, start intestinal function, and normalize the functions of the gastrointestinal tract. The list of recommended products includes:

Beverages

Options for liquids allowed during treatment:

Avoid drinking milk. Tea and cocoa are served weakly brewed and sweetened with sugar.

Soups

The first courses must be cooked in a third chicken, beef, or vegetable broth. You can add crushed, well-cooked cereal porridges and vegetable decoctions. The meat must be chopped before serving. Temperature no higher than 65 degrees.

Porridges and cereals

Cereal dishes need to be boiled in water; you can use milk (25 g) and butter (4 g). Semolina, rice, oatmeal and buckwheat porridge are allowed for consumption. Large grains should be ground after cooking.

Meat and fish products

For second courses use:

• a rabbit;
• veal;
• chicken;
• cod;
• hake;
• pollock.

It is acceptable to eat ground steamed meatballs, homemade pate, and minced meat stewed with water. Before cooking, the fillet must be cleaned of veins and ground in a meat grinder.

Bakery and pasta products

Diets 4b, c, d allow the consumption of dry cookies soaked in tea, up to 300 g. in a day.

Pasta is allowed at any stage of the disease. Before serving, they should be boiled until smooth.

Milk products

During intestinal infections, lactose intolerance occurs, prompting a medical ban on milk consumption. You can use lactose-containing products during cooking (20 ml). Shown is grated low-fat cottage cheese. Acidolact and kefir are not prohibited.

Vegetables

Root vegetables are consumed in boiled, pureed form. A vegetable decoction is shown. In diet menu 4b, c, d, vegetables are used that are prepared in a double boiler, by stewing or baking. Salads made from fresh root vegetables, peeled, are consumed.

Fruits and berries

Berries and fruits are added to purees, juices, fruit drinks, jellies, and mousses.

You can eat:

• currants (except black);
• dogwood;
• quince;
• pears;
• apples.

Apple and pear puree are served daily to improve intestinal motility.

Oils

The 4th table diet allows the consumption of only butter fat (4-5 grams).

Eggs

Egg whites need to be served 1-2 pcs. per day. It is advisable to use it as a steam omelette, boil soft-boiled.

Snacks

Lenten cheese is allowed as a snack (diet 4c).

Seasonings and sauces

The use of seasonings is not encouraged during the treatment process. Salt – 7-10 gr., sugar – 50-70 gr. per day. Diet menu 4c allows sour cream as a sauce to improve the taste of first and second courses.

Sweet

Desserts are made from berries and fruits, and are offered in the form of mousses, purees, and soufflés. Table 4c allows the consumption of pies, one-day-old rolls, and marmalade (no more than 1 slice every 3-4 days).

Prohibited foods and dishes

The diet of the 4th table has a large list of restrictions. During treatment, it is necessary to exclude from the diet any foods that injure the intestines, causing fermentation, rotting of food, and increased formation of gases.

You should not eat fried, spicy, salty, fatty foods.

These foods irritate internal organs, provoke pain, spasms, and cause nausea and vomiting.

Beverages

The following are necessarily excluded:

Soups

First courses should not be prepared with concentrated chicken, meat, or mushroom broths. The addition of sauteed vegetables, onions, garlic, and smoked meats is excluded. Do not use industrially produced soup dressing or bouillon cubes. Milk noodle soup will cause severe vomiting.

Cereals

Barley, pearl barley, and millet cereals are excluded from the diet. You should not cook porridge in milk with butter, dried fruits, raisins; use packaged oatmeal that does not require cooking.

Fish and meat

The deterioration of the general condition and the occurrence of spasms of the abdominal organs are promoted by food made from fatty meats (pork, beef), fish (butter pink salmon, trout, mackerel).

Need to remove:

Protein dishes must be chopped before serving.

Bread

Bread made from rye flour slows down intestinal motility.

Excluded:

• pancakes;
• pancakes;
• shortbread,
• puff pastries,
• pies.

Milk products

Milk causes vomiting. During treatment, the consumption of dairy products (except for cottage cheese and acidolact) is excluded. Porridges and drinks are made strictly with water.

Vegetables and mushrooms

They injure the intestines and provoke increased formation of gases:

Fruits and berries

Should not be eaten raw if there are painful symptoms or diarrhea. Tables 4c, d allow peeled fruits. Juices and concentrated fruit drinks are prohibited.

Throughout the treatment the following are canceled:

• plums;
• apricots;
• grape.

Eggs

Eggs should not be consumed more than 2 pieces. per day. Fresh, hard-boiled eggs are prohibited.

Oils and fats

During treatment, any vegetable, animal fat, sunflower, olive, and soy fats are removed from food. Butter is added to cooked dishes (4-5 g). Margarine is not allowed.

Snacks

Any snacks provoke stagnation in the intestines, spasms, and deterioration of the condition.

Sauces and seasonings

During therapy, the gastrointestinal tract is excluded from the diet:

• mayonnaise;
• ketchup;
• sour cream;
• spices;
• pepper;
• leafy greens
• the use of salt is reduced (up to 7-10 g).

Desserts and sweets

Industrial confectionery products are confiscated:

Partially permitted products

Restricted Products:

• salt – 7-10 gr. to improve the taste of dishes;
• sugar – 50-70 gr.
• butter – 4-5 gr.
• cottage cheese – only grated, low-fat (1 time every 3 days);
• eggs – 1-2 pcs. per day, soft-boiled.
• pureed vegetables - at the acute stage should not be consumed more than 3 times every 7 days;
• fresh fruits and berries – peeled and used after the pain and bowel movements disappear.
• loaf, croutons - 200 gr.

Features of the diet for gastritis

Diet table 4, what is possible, what is not, is determined by a gastroenterologist during the therapeutic treatment of gastritis of the stomach, aimed at stabilizing the secretion of hydrochloric acid.

For the first time, gastroenterocolitis is detected as a side effect after food intoxication of the gastrointestinal tract.

During treatment, medications and fasting are prescribed for the first day. From the 2nd day the patient is transferred to diet 4a until the pain disappears. Next, diet 4c, d is prescribed.

Features of nutrition in acute gastroenterocolitis:

Features of the diet for cholecystitis

Diet table 4, what can and cannot be consumed during an exacerbation of cholecystitis, is monitored by a gastroenterologist. Inflammation of the bile ducts occurs due to errors in nutrition, large consumption of carbonated lemonade, chocolate products, and fried foods.

On the 1st day you should fast. From 2 tea, low-fat broth, water are indicated. On the 3rd you can eat warm pureed vegetables, boiled cereals, shredded chicken meat.

Nutrition principles:

1. 5-6 times a day.
2. Warm food.
3. Mucus-like, boiled dishes, chopped boiled meat,
4. Use only freshly prepared food.
5. In addition to boiled and steamed food, prohibited foods are allowed.
6. Strict refusal of eggs, milk, butter, rich in cholesterol. Application will cause vomiting and pain.

From 6-7 days, switch to a 4 g diet. If you are feeling well, sweets are allowed in moderation.

Features of the diet for gallstone disease

Diet 4 table, what is possible, what is not - controlled by a doctor at the stage of exacerbation of cholelithiasis. Therapeutic nutrition is focused on improving the outflow of bile, reducing pain, stabilizing intestinal functions and cholesterol metabolism.

The formation of stones causes girdling spasms, stagnation of bile, and stool disturbances. To maintain the condition, the 5th table is prescribed, for severe pain - the 4th.

Meal order:

1. Food is taken 5-6 times a day.
2. Compliance with food temperature (from 15-65 degrees). Cold or hot causes increased pain symptoms.
3. Preparation of slimy soups, crushed porridges without milk.
4. Selection of lean meat and fish products. Any fried foods rich in cholesterol are prohibited.
5. Mandatory consumption of 2 liters of clean drinking water. Exclusion of lime, drinks containing gas, concentrated juices, coffee, milk.
6. Cooking food with or without vegetable oil. The use of butter fat is not allowed.
7. Eliminating eggs, sweets, salty and pickled foods from food.

Features of the diet after gallbladder removal

The goal of nutrition after surgical removal of the gallbladder is to normalize intestinal function, prevent bile stagnation, and make defecation easier. Surgery is carried out using the laparoscopic or traditional (strip) method.

You cannot eat for 1 day after anesthesia. On the 2nd day, warm broth, water, and weakly brewed tea are dissolved. From 3-4 days the patient is transferred to the 4th table.

Power characteristics:

The duration of the diet is up to 5-9 days. On the 10-11th day, the sutures are removed and the 5th table is prescribed.

Features of the diet for pancreatitis

Diet 4 table (what is possible and what is not is chosen by the gastroenterologist at the stage of attenuation of the acute form of chronic pancreatitis) is an intermediate stage to good nutrition.

The 4G option menu is characterized by:

The duration of the diet is up to 14 days.

Features of the diet for hepatitis C

The permitted and prohibited dietary rules of the 4th table during the treatment of hepatitis C are aimed at minimizing intoxication of the body and liver and stabilizing the outflow of bile. Diet 4B, D is prescribed throughout the entire period of treatment, if it is impossible to transfer the patient to the 5th table.

Characteristic:

1. The main part of the daily diet is liquid soups and decoctions mixed with ground lean meat, poultry, and vegetables.
2. Separate 5-time snacks are strictly recommended. You should eat only when you feel signs of hunger.
3. All food is consumed warm.
4. It is allowed to use boiled cereal porridges, pasta, baked, or made in a slow cooker.
5. If you are feeling well, sweets and raw vegetables and fruits are allowed.
6. Milk (25 ml), cottage cheese, egg white are allowed. Butter fat is excluded.

In severe cases, food should be chopped. As you recover, you are allowed to add vegetable salads, creamy sour cream sauce, chopped herbs, cinnamon, and vanilla to your daily menu.

Features of diet during pregnancy

The purpose of the 4th table diets during the period of waiting for a child is aimed at normalizing the function of the colon, improving absorption qualities, and preventing constipation. It is highly undesirable for expectant mothers to push during bowel movements. Consumption of food from the vein can stabilize the stool.

Diet features:

Allowed to eat:

• Veal, rabbit, turkey, chicken, cod, pollock;
• Milk, kefir, sour cream, cottage cheese (daily);
• Boiled cereal porridge in water
• Tea, herbal infusions, fruit drinks, uzvar with pulp;
• Loaf, dried bread crackers, no more than 400 g.
• Raw vegetables, peeled fruits, salads seasoned with vegetable fat.
• Honey, homemade brew.

Removed from the diet:

• Fatty, fried foods containing carcinogens, dyes, food additives;
• Industrial sweets, chocolate, ice cream, cakes, pastries.
• Coffee, cocoa, alcohol;
• Sausage, frankfurters, fatty varieties of sora;
• Pickles, marinades;
• Seasonings, with the exception of fresh chopped herbs.
• Large quantities of baked goods;
• Ketchup, mayonnaise, vinegar.

Sample menu for every day

The daily diet is no more than 2500-3000 calories. You need to eat in small portions when you feel hungry. The size of one snack is no more than 2 handfuls.

Sample daily menu:

Menu for the week

Diet menu for 7 days.

1st day:

• Breakfast— manna with blueberries, raspberries, dogwood, tea with mint.
• 2nd breakfast: - pureed apple.
• Dinner– carrot soup, steamed rabbit hedgehogs with rice, diluted uzvar.
• Afternoon snack– biscuits with jelly.
• Dinner– buckwheat, boiled chicken breast, green tea with sugar.
• For the night- quince jelly.

Day 2:

• Breakfast– rice casserole with pears, tea.
• 2nd breakfast- curd soufflé.
• Dinner– beef broth, 200 gr. loaf, stewed veal, herbal rosehip decoction.
• Afternoon snack– poached egg, fruit drink.
• Dinner– steamed cod with carrot puree, apple soup.
• For the night– acidolact.

3rd day:

• Breakfast- oatmeal, tea.
• 2nd breakfast– berry soufflé with yogurt, diluted apple juice.
• Dinner– broth with white croutons, ground chicken drumstick with vermicelli, blueberry infusion.
• Afternoon snack– pear-apple juice with water, dogwood jelly.
• Dinner– boiled skinless turkey with pureed zucchini, mint tea.
• For the night– phyto-decoction of rose hips.

4th day:

Day 5:

• Breakfast– curd cheesecakes, tea.
• 2nd breakfast- manna with berries, fruit drink.
• Dinner– soup with a decoction of vegetables and ground veal, baked vegetables with minced meat, pear uzvar.
• Afternoon snack– egg mousse with pear, blueberry juice with water.
• For the night- jelly.

Day 6:

• Breakfast– buckwheat casserole with vegetables, mint tea.
• 2nd breakfast– semolina mousse with pears, chamomile herbal infusion
• Dinner– squash puree soup, chicken breast with cauliflower, peach uzvar.
• Afternoon snack– blueberry jelly with biscuits.
• Dinner– baked pollock with potato and carrot puree, tea with mint.
• For the night– acidolact.

Day 7:

First course recipes

Puree soup with turkey and rice cereal:

1. Wash the cereal (1 tbsp.), boil it, grind it with the broth.
2. Cook the turkey (75 gr.), add to the rice.
3. Grind the substance with a blender. Bring the dish to a boil. Remove from the stove, cool to 65 degrees.

Vegetable soup ingredients:

• Potatoes, carrots – 2 pcs.
• Zucchini – 1.5 pcs.
• Broccoli – 3-4 inflorescences.

Peel, wash the vegetables, cut into squares, cook for 25-30 minutes. Remove half of the broth. Puree with a blender.

Second courses

Meatballs with rice and veal:

1. Grind meat fillet (80 g).
2. Cook rice (1 tbsp.).
3. Combine the ingredients, add salt, and form into circles 2-3 cm in size.
4. Place in a steamer and cook for 10-15 minutes.

Pollock soufflé with white sauce:

1. Grind the fish (300 g) in a meat grinder 3 times.
2. Add the yolk. Knead the minced meat.
3. Heat milk (25 ml), add flour (1 tsp), simmer until bubbles appear, remove from heat, cool, pour into minced meat.
4. Mix all ingredients, fill the multicooker bowl, set the “Stew” mode for 20 minutes. Season the finished dish with sour cream.

Salads

Vegetable salads are allowed in menu 4 B, D.

Cucumber-tomato salad:

Vegetable salad:

1. Potatoes, beets, carrots 2 pcs. each.
2. Olive oil 4 gr.
3. Peel the root vegetables, boil, cool, and chop.
4. Combine with ground dill, salt and season with oil.

Recipes for children

Cottage cheese casserole

Components:

1. 150 gr. low-fat cottage cheese;
2. 1 tsp granulated sugar, semolina;
3. egg.

Mix the ingredients. Grease the multicooker bowl and distribute the substance evenly. Close the device and set the “Steamer” mode for 15 minutes.

Apple-carrot soufflé

Mounting parts:

1. 60 gr. apples, carrots, cauliflower;
2. egg white;
3. semolina (8 gr.)
4. sugar (15 gr.);
5. 4 gr. butter.

Stew the cauliflower. Add carrots and apples, simmer for 5 minutes. Stir in sugar and semolina, stirring and bring to a boil. Remove from heat and grind with a blender. Foam the protein and add it to the mixture. Distribute the mixture in a multicooker and cook in the “Baking” mode for 15 minutes.

Contraindications

Therapeutic food of the 4th table is not allowed:

1. People suffering from pathologies of the heart and blood vessels.
2. If you are underweight due to low calorie content.
3. For small children, table 4a is prescribed for up to 4 days. Next is the mandatory transfer of the child to 4v.

Precautions while dieting

During treatment it is necessary to monitor your well-being. Compliance with your doctor's recommendations is of particular importance. You should not prescribe meals yourself, or follow a diet for more than the prescribed period (especially table 4a). With prolonged restriction, the condition may worsen, the appearance of dizziness, fainting caused by a lack of nutrients in the body.

Consequences of not following the diet

With spontaneous refusal of therapeutic nutrition, especially at the acute stage of the disease, the following appear:

Errors in diet cause relapse of chronic gastrointestinal pathology.

Diet 4 for intestinal diseases is positioned as one of the options for therapeutic nutrition. Recommended for patients with colitis, digestive disorders, dysentery, enterocolitis.

General rules

This type of diet is prescribed to patients during the treatment of digestive system disorders and intestinal pathologies accompanied by diarrhea. Its main task is to eliminate the pathological processes accompanying these diseases.

The diet completely excludes dishes that can stimulate the secretory functions of the stomach and activate the functioning of the gallbladder. Heat treatment involves cooking and steam cooking. Dishes are served in liquid, semi-liquid and pureed form.

General dietary rules:

• six meals a day;
• preparation of products is allowed only by boiling and steaming;
• Solid foods, thick, hot and cold foods are completely prohibited.

Diet types #4

Table No. 4 is divided into three subtypes - 4A, 4B, 4B. The main difference is the food set.

This therapeutic nutrition option is prescribed in the acute period of the disease. The diet menu is monotonous and excludes many foods. It is recommended to be observed for two to five days. Energy value – 1600 Kcal.

Table 4B is prescribed during the period of exacerbation of chronic gastrointestinal pathologies - for diseases of the liver, kidneys, biliary tract, pancreas. Table 4B is physiologically complete, so it can be practiced for a long time. Energy value – 2900 Kcal.

The diet is practiced during the first 7 days after surgery, as well as after the end of the acute period of intestinal disease. Used as a transition from the treatment table to the general one. Energy value – 3140 Kcal.

Indications for use

• acute period of intestinal disease, accompanied by severe diarrhea;
• severe exacerbation of chronic pathologies.

Allowed food basket

The list of products approved by nutritionists for use when developing a daily menu is quite extensive. It is represented by the following positions:

• Already dried (day before yesterday) wheat bread, homemade crackers. The permissible norm for 24 hours is no more than 200 grams of product. Additionally, dry cookies (biscuits) are allowed.
• Puree porridge. They are the basis of the patient’s diet. Semolina, white rice, buckwheat, and oatmeal are allowed. They are prepared either in water or in fat-free (skimmed) meat broth.
• Butter. Use only 50 grams per day.
• Soups. When cooking, you need to take the removed (second) one from under the fish/meat. To fill, take cereals, a minimum of vegetables, pureed or processed with a blender/meat grinder, boiled meat, dumplings, eggs, meatballs.
• Meat. Only dietary varieties are allowed - veal, beef, chicken breast, turkey, rabbits. Before cooking, the skin must be removed and the tendons cut out.
• Steamed cutlets, meatballs, quenelles. When collecting minced meat, bread must be replaced with semolina or boiled rice. It is allowed to prepare meat pate by adding a minimum amount of salt.
• Low-fat fish. Serving in the form of a whole boiled/steamed piece is allowed. If it is a chopped version, then it can be dumplings, cutlets, meatballs. Cooking or steam cooking is allowed.
• Eggs. The norm is 2 pieces per day. Served soft-boiled, in the form of a steam omelette. It is allowed to be mixed into soups (you get hearty egg flakes) and soufflés.
• Low-fat pureed cottage cheese. Used for making casseroles and soufflés.
• Vegetables. It is allowed to be used exclusively in pureed form, adding a small amount when cooking soup. The volumes are minimal.
• Fruits - apples (fresh, in the form of puree), jelly (blueberries, bird cherry, dogwood, quince, pears), fruit drinks.
• Juices from sweet berries (previously diluted with boiled water in equal proportions). Grape, plum and apricot fruits are prohibited.

As a drink, it is allowed to use: herbal teas, rosehip uzvar, infusion of bird cherry berries, tea (green or black varieties), still water (no more than 1.5 liters per day).

Prohibited Products

Table No. 4 completely excludes the consumption of foods containing fiber.

The list of prohibited products includes:

• Vegetables. They can be added to soups in small quantities and pureed.
• Bread. Whole grain, rye, bran, cereal. It is difficult to digest and can injure the mucous membrane.
• Fresh pastries, pancakes/pancakes. They provoke the processes of fermentation and rotting.
• Jam, honey, jam, dried fruits, sweets. During the day you are allowed to use 50 grams of granulated sugar.
• Porridge – millet, barley, barley, legumes.
• Pasta.
• Fatty broths. They contribute to increased intestinal motility and worsening of the condition.
• Fatty meats and fish.
• Canned food, pickles and fish in particular.
• Whole milk, cream, sour cream, cheese. May cause increased diarrhea. Milk must be diluted with water. It is used only for cooking porridges and puddings.
• Cocoa, coffee with milk, sweet soda, kvass.
• Sauces, marinades.
• Smoked meats, ham, sausages.

These products can stimulate gastrointestinal motility and cause bloating.

Sample weekly menu

It is necessary to organize six meals a day. Be sure to alternate dishes to avoid monotony.

Monday

1st breakfast: oatmeal with a piece of butter, a soft-boiled egg, a drink.

2nd breakfast: pureed apple (fresh or pre-cooked in the oven).

Lunch: soup with rice cereal and the addition of minced meatballs, homemade croutons, buckwheat with chicken cutlets (stewed in water or steamed), apple-pear drink.

Afternoon snack: jelly with biscuits or homemade croutons.

Dinner: semolina (without adding granulated sugar), a portion of boiled fish, a drink.

Late dinner: jelly.

Tuesday

1st breakfast: rice porridge (sweetened) with a piece of butter, crackers, rose hip broth.

2nd breakfast: a few spoons of cottage cheese.

Lunch: meat broth thickened with semolina, steamed dumplings of minced chicken/turkey, side dish - boiled rice, homemade croutons, jelly.

Afternoon snack: an apple baked in the oven and chopped in a blender.

Dinner: egg, buckwheat porridge, drink.

Late dinner: compote of allowed dried fruits with biscuits.

Wednesday

1st breakfast: thoroughly boiled oatmeal with a piece of butter, a pureed piece of boiled meat, a little cottage cheese, tea, biscuits.

2nd breakfast: fruit puree.

Lunch: chicken broth with rice cereal and egg flakes, grated buckwheat porridge, meatballs, fruit drink.

Afternoon snack: jelly with biscuits.

Dinner: minced fish meatballs (you can use hake), garnished with well-cooked rice, sweet black tea.

Late dinner: jelly.

Thursday

1st breakfast: buckwheat porridge with a piece of butter, a soft-boiled egg, a little cottage cheese, a fruit drink.

2nd breakfast: jelly with wheat bread dried in the oven.

Lunch: soup with meatballs, thickened with semolina, homemade croutons, thoroughly boiled rice cereal, garnished with steamed minced fish balls, jelly.

Afternoon snack: rosehip broth, homemade crackers.

Dinner: cottage cheese-buckwheat pudding, meat soufflé, drink.

Late dinner: pear broth.

Friday

1 breakfast: rice pudding, low-fat cottage cheese, tea,

2nd breakfast: berry broth.

Lunch: fish broth with fish balls and rice, homemade croutons, minced chicken cutlets (steamed), garnished with grated buckwheat, berry broth.

Afternoon snack: unsweetened decoction of rose hips with biscuits.

Dinner: steam omelette, sweet semolina porridge, tea.

Late dinner: decoction of dried fruits (apples and black currants).

Saturday

1st breakfast: buckwheat pudding with cottage cheese, baked apple puree, tea.

2nd breakfast: pear and apple compote.

Lunch: broth with semolina and stirred egg, veal cutlets (steamed), garnished with pureed rice porridge, pear compote.

Afternoon snack: berry compote with biscuits.

Dinner: oatmeal with sugar-free butter, soft-boiled egg, black tea.

Late dinner: jelly.

Sunday

1st breakfast: thoroughly boiled oatmeal with a piece of butter and steamed minced chicken/turkey cutlets, a drink, homemade white wheat bread croutons.

2nd breakfast: a few spoons of low-fat cottage cheese.

Lunch: beef broth with meatballs, thickened with semolina, pureed buckwheat porridge with lean fish meatballs, fruit jelly.

Afternoon snack: black tea with homemade crackers.

Dinner: rice porridge with a piece of butter, a soft-boiled egg, a drink.

Late dinner: compote of allowed dried fruits.

Recipes

We offer several recipes for dishes that may be included in diet menu No. 4.

Fish meatballs

Components:

• water – 55 ml;
• rice – 55 grams;
• butter – 15 grams;
• fish fillet – 300 grams.

Preparation:

1. Prepare sticky rice.
2. Pass it through a meat grinder at least twice, adding fish.
3. Stir the butter into the resulting mass, add water and add a little salt.
4. Prepare meatballs from the kneaded minced meat and steam.

Hake balls (steam)

Ingredients: egg, hake fillet – 300 grams; semolina grits – 50 grams; salt to taste. Preparation: Grind the fish through a meat grinder. Place semolina, salt and egg into the minced meat. Mix. Form into balls and steam.

Beef steamed cutlets

Ingredients: beef – 710 grams, onion – 1 piece, chicken eggs – 2 pieces, rice flour – 110 grams, salt. Preparation:

1. Grind the beef and onions using a meat grinder.
2. Mix eggs, flour and salt into the minced meat.
3. Knead the mixture and place it on the refrigerator shelf for 1 hour.
4. Cook the formed cutlets in a double boiler for half an hour.

Ingredients:

• eggs – 2 pieces;
• milk – 1.5 cups.

Steam omelet is one of the options for serving eggs

Preparation:

1. Pour milk over the eggs and beat the mixture thoroughly. Add some salt.
2. Place a container filled with the mixture into the multicooker bowl. Cook in “steam” mode.
3. You can also use a steam bath.

Buckwheat-curd pudding

Ingredients: buckwheat – ¼ cup, fat-free/low-fat cottage cheese – 155 grams, egg, granulated sugar – 1 spoon. Preparation:

1. Boil the buckwheat and grind.
2. Mix it with cottage cheese. Add the yolk, sweeten, mix again and add the thoroughly beaten white.
3. Transfer the mixture to a greased pan and steam.

Diet No. 4 for children

In childhood, it is prescribed for the development of severe diarrhea. The first day is fasting. The child should drink herbal infusions and teas within 24 hours. Mineral water without gases is allowed. Daily fluid intake is no more than 1 liter. Drinks should be given often, but in small portions, so as not to cause vomiting. From the second day the child is transferred to diet No. 4.

The child can receive:

• dried wheat bread;
• slimy rice concoctions;
• “second” broths made with chicken or beef - they can be thickened with semolina or oatmeal;
• steam-cooked fish and meat dishes;
• pureed porridge from buckwheat, rice, oatmeal;
• soups - you can put chopped meat or meatballs in them;
• steam omelette;
• cottage cheese – can be served in its natural form or as a casserole.

Kissel should only be prepared at home; packaged versions are not recommended, especially for children.

Butter can only be used as an additive to a dish. Allowed drinks are decoctions of blueberries, rose hips, quince fruits and jelly. Baked goods, soups - prepared with vegetables or milk, smoked meats, sausages, canned food, fatty meats, sour cream, milk, vegetables (fresh and cooked), fresh fruits, grape juice are completely prohibited.

The diet provides for six meals a day. Duration – 6 days. Then it can be expanded. It is allowed to introduce a small amount of vegetables - zucchini, potatoes, carrots, cauliflower, pumpkin, small vermicelli, porridge cooked with milk. You can add a little sour cream to the soup.

Therapeutic diet No. 4 is a nutritional system recommended for acute/chronic gastrointestinal diseases accompanied by severe diarrhea. Dishes are allowed to be changed at your own discretion, but it is important to follow the basic principles of preparation and recommendations for food baskets.

is prescribed to patients with exacerbations of chronic enteritis and colitis with a strong prevalence of fermentation processes in the intestines. This course is aimed primarily at creating the most gentle conditions for the intestines, eliminating inflammatory processes and calming the nervous system

Basic principles of diet No. 4A

D Ieta 4a for chronic colitis involves the complete exclusion of rye, wheat, and barley. Thus, patients will have to give up all baked goods, pasta and confectionery products that contain flour.

In this case, the diet will be enriched with protein foods, salts and calcium.

Since the table 4a diet is aimed at mechanical and chemical sparing of the gastrointestinal tract, any food products that can cause the fermentation process are excluded.

How to prepare dishes during Table 4a according to Pevzner?

All foods should be steamed or boiled. If the patient has problems with stool, food can be served pureed.

The temperature of hot dishes should be from 57 to 62 degrees, and cold ones - at least 15 degrees.

Diet Table 4a-menu for the week:

• first breakfast - boiled fish (for example, pike perch or hake), mashed potatoes, sweet tea;
• second breakfast - sour cream cottage cheese, one baked apple;
• lunch - a portion of low-fat meat broth with meatballs (do not add bread), steamed meat cutlets, Bechamel sauce with starch, a side dish of vegetables, fruit jelly;
• afternoon snack - lean boiled meat, a glass of rosehip infusion;
• dinner - steamed meatballs, mashed potatoes, pureed buckwheat and cottage cheese pudding, a cup of sweet tea;
• before bed - a glass of low-fat kefir.

Bakery products.
You can eat products made from soy flour and starch.

Soups.
For soups, use low-fat meat and fish broths. Add meatballs, quenelles, egg flakes, rice, oatmeal or finely chopped vegetables to the dish.

Meat and fish.
Lean meats are allowed: chicken, beef, rabbit and turkey. Meat should be consumed boiled or in the form of steamed cutlets. However, you cannot add bread and flour to the minced meat. Preference should be given only to low-fat varieties of fish. Current species include hake, pike perch, carp, bream, blue whiting, etc.

Vegetables.
Purees from zucchini, carrots, potatoes and pumpkin are allowed. You can also eat boiled cauliflower.

Cereals.
From cereals you can make puddings, porridges with water (you can add 1/3 low-fat milk), and use them pureed for soups.

Eggs.
You can eat soft-boiled eggs, as well as steam omelettes.

Sweets.
There are practically no restrictions here - you can eat any fruit, berries, jelly, compotes, mousses, jellies, jams, marmalade, marshmallows, honey, etc.

Dairy products.
Non-acidic cottage cheese is recommended. You can eat it fresh with fruit, and also prepare steam puddings based on it, add it to vegetables and cereals. Yogurt, kefir, low-fat milk and cream (add in small quantities to tea), and non-acidic sour cream are also allowed.

Fats.
The only fat you can consume is butter, adding it when preparing different dishes.

Beverages.
You can drink tea with sugar and a small amount of cream, fruit and berry juices (diluted in a 1:1 ratio), rosehip decoction.

Diet 4a-table: what is possible, what is not, table

• 
• 
  
• 
  Mediterranean diet for weight loss: menu for...
• 
  

The “4 table” diet is a specially developed nutritional system prescribed for acute as well as aggravated chronic intestinal diseases - colitis, gastroenterocolitis at the onset of the disease (after days of fasting), enterocolitis, dysentery, etc. Its creator is one of the founders of dietetics M.I. Pevzner. Despite the fact that this diet was developed back in the thirties of the last century, it has not lost its relevance to this day and is actively used in sanatoriums and hospitals, and is also prescribed to patients undergoing treatment at home.

Features of the “4 table” diet

The nutrition prescribed for this diet reduces and prevents the further occurrence of fermentation and putrefactive processes, creates all the conditions for neutralizing inflammatory processes and helps restore impaired intestinal functions. A special diet can reduce or even eliminate the likelihood of injury to the gastrointestinal mucosa and improve their ability to recover.

Diet number 4 involves limiting the amount of fat (especially animal fat) and carbohydrates in the diet, so its energy value is low. From its menu it is completely excluded food that is difficult to digest and provokes increased secretion of the stomach, as well as food that can cause fermentation and putrefactive processes and irritate the inflamed area of ​​​​the gastrointestinal tract.

During the period of following the 4-a-day diet, it is recommended to eat at least five times, and the portion size should be small. It is advisable to eat food at the same time, this will improve its absorption and normalize the functions of the gastrointestinal tract. All food and drinks consumed should be at a comfortable temperature, since food that is too cold or, conversely, very hot can trigger an attack.

When preparing food, frying should be avoided; the recommended methods of processing foods are boiling and steaming. Any food should be consumed only in liquid, pureed or mashed form.

The diet for colitis and other intestinal diseases does not allow the consumption of smoked, fatty and spicy foods, as well as solid foods containing insoluble fiber or too dry foods. Salt and sugar should be significantly limited in the diet. To make it clearer what food you should avoid first, we present a list of prohibited foods:

• Smoked products, canned food, semi-finished products, pickles, sauces, marinades, snacks, fast food.
• Fatty types of meat and poultry, strong meat broths, sausages, sausages.
• Fatty fish, caviar, dried and salted fish.
• Hard-boiled, fried and raw eggs.
• Any fresh baked goods, whole grain and rye bread, bran, pancakes, pancakes, baked goods, pasta.
• Animal and vegetable fats.
• Hard cheese, whole milk, kefir, cream, sour cream.
• Raw berries, fruits, and dried fruits.
• Vegetables.
• Barley and pearl barley, legumes, millet, buckwheat kernels.
• Spices, spices.
• Jam, honey, sweets, cakes and other sweets.
• Carbonated drinks, coffee, grape juice, kvass, fruit juices.

Despite the rather impressive list of foods that diet number 4 prohibits from consuming, you won’t have to eat sparingly, much less starve, while sticking to it, since the list of foods recommended for consumption is also quite large.

This diet is built on the same principle as diet number 4, but is still somewhat different from it. During the period of observance, food can be consumed not only in pureed form, but also in crushed form. Stewing and baking are allowed, but the rough crust must be removed from food prepared in this way. In addition, the list of foods that can be consumed is expanding. In addition to those allowed by Diet 4, you can also add the following products to your menu:

• Dry biscuits, savory pies and buns with apples, eggs, boiled meat, cottage cheese.
• Black and chum caviar.
• A couple of eggs a day, but only as part of other dishes, baked, cooked in the form of an omelet and soft-boiled.
• Mild cheese.
• Boiled noodles and vermicelli.
• Pumpkin, carrots, zucchini, cauliflower, potatoes in small quantities, but only heat-treated and pureed. Ripe tomatoes in small quantities. At the same time, eating mushrooms, onions, spinach, sorrel, cucumbers, rutabaga, turnips, beets, cabbage, radishes, radishes is prohibited.
• Soups with the addition of vermicelli or noodles.
• Cinnamon, vanilla, parsley, bay leaf, dill.
• Sweet types of fruits and berries, but only ripe ones, for example, tangerines, pears, apples, strawberries. At the same time, berries with coarse grains, watermelons, melons, plums, apricots, grapes and peaches must be discarded.
• Coffee.
• Pastille, marshmallows, marmalade, meringues, jams from sweet fruits and berries.

All other prohibited foods should be avoided.

Dietary table 4B

This diet is prescribed after the 4B diet as a transition to normal nutrition, for chronic enterocolitis during remission, acute intestinal diseases in the recovery stage and when combined with diseases of other digestive organs.

While following the 4B diet, foods no longer need to be washed or chopped. Eating fried foods is still not recommended, but is sometimes acceptable. In addition to previously permitted products, you can also enter the following into the menu:

Fresh bread and baked goods, fatty poultry, strong broths, fatty fish, raw eggs, fatty meats, smoked meats, pickles, canned food, snacks, fast food, animal fats and other foods that were previously prohibited and not allowed by diet number 4B, you need must be excluded from the diet.