Diet after dysentery in children. Nutrition for dysentery, diets

The effectiveness of therapeutic measures for dysentery depends not only on the prescribed drug treatment, but also on following a properly prepared diet.

Does your child get sick often?

Your child constantly sick?
A week in kindergarten (school), two weeks at home on sick leave?

Many factors are to blame for this. From bad ecology to weakening the immune system with ANTI-VIRAL DRUGS!
Yes, yes, you heard right! By feeding your child powerful synthetic drugs, you sometimes cause more harm to the little organism.

In order to radically change the situation, it is necessary not to destroy the immune system, but to HELP IT...

Dysentery is an intestinal infection with a predominant inflammatory and ulcerative lesion of the large intestine and functional disorders of the digestive system (decreased secretion of digestive juices). The disease occurs in acute and chronic forms in children and adults. According to the severity of the process, acute dysentery occurs in mild, moderate and severe forms.

Features of dysentery

The main manifestations of dysentery:

• cramping pain in the lower abdomen;
• fever;
• frequent, scanty stools with mucus and blood;
• painful urge to defecate;
• there may be vomiting;
• intoxication syndrome (weakness, nausea, headache, poor appetite).

Ulcers form in the final section of the large intestine, the depth of which determines the development of complications (intestinal bleeding, perforation of the intestinal wall, etc.).

Knowledge of these features of the disease and the nature of changes in the intestines will help to understand the requirements for the diet prescribed for dysentery. Strict adherence to the diet in the acute period will help avoid complications of the disease.

Therapeutic nutrition in children with dysentery

The diet for dysentery in children depends on the age of the child, the nature of nutrition before the disease, and the severity of the disease. In severe and moderate cases with vomiting, a water-tea break is prescribed until it stops. Prolonged fasting is not used. The duration of the water break is determined by the doctor depending on the baby’s condition. It is also prescribed to premature, weakened babies for a short time only when vomiting.

To carry it out the following is used:

• Regidron, Oralit, Glucosolan (the solution is prepared before use: 1 sachet of the drug is dissolved in 1 liter of boiled water);
• 5-10% glucose solution;
• sweetened strong tea (maybe with lemon);
• rice water;
• raisin decoction;
• apple decoction

Liquids can be alternated or given to the one that the child readily drinks. Portions should be small, drink every 15 minutes.

Why is my child's immune system weakened?

Many people are familiar with these situations:

• As soon as the cold season begins - your child is bound to get sick, and then the whole family...
• It seems that you buy expensive drugs, but they only work while you drink them, and after a week or two baby gets sick again...
• Are you worried that your child's immune system is weak, very often illnesses take precedence over health...
• You are afraid of every sneeze or cough...

  It is necessary to strengthen YOUR CHILD'S IMMUNITY!

Infants with severe dysentery, after a water-tea break, begin to be fed with expressed mother's milk, and bottle-fed babies with acidophilus milk (kefir). The volume of the first portions (1/3 or 2/3 of the physiological portion) and the interval between feedings is determined by the doctor. The amount of food that is missing in volume is supplemented with liquids (vegetable or fruit broth, tea, Regidron, glucose solution).

From 2-3 days you can apply it to your breast if there is no vomiting. Gradually, increasing the feeding time, you need to lengthen the interval between them.

For babies older than one year, after a water-tea break, they begin feeding with 50 ml of fermented milk mixture after 2 hours. In the absence of vomiting, the portions are increased in volume and the intervals between feedings are lengthened, brought to a physiological volume.

From 3-4 days (according to the doctor’s decision), the diet is expanded and given:

• pureed porridge cooked in vegetable broth or water;
• mashed potatoes;
• cottage cheese;
• slimy soup;
• fish and meat in the form of meatballs or souffle;
• butter;
• wheat bread crackers.

If dysentery is mild in an infant, you should skip 1 or 2 breastfeedings, then give expressed breast milk or kefir (for artificial babies) no more than 2/3 of its usual dose, and 1/3 should be added with liquid. As the condition improves, the volume is adjusted to the physiological dose.

In mild forms of dysentery, a child over one year old is given gentle nutrition: slimy soups, oatmeal or rice porridge, pureed meat, jelly, cottage cheese, grated apple, banana. After stool normalization, they are gradually transferred to age-appropriate nutrition.

If the stool is unstable due to a protracted course of dysentery, the diet should be gentle chemically and mechanically, but complete in the proteins, carbohydrates and fats it contains. Food must be well boiled, pureed, and served warm. And the serving size depends on age and severity.

Foods that increase gas formation, fermentation, and motility should be excluded from the diet. These include: milk, brown bread, processed cheese, foods with a lot of fiber. The transition to normal nutrition should be gradual, over 2 months. after complete recovery.

Diet for acute dysentery in adults

Diet for dysentery is of great importance in the complex treatment of the disease.

Medical nutrition performs the following tasks:

• eliminates metabolic disorders;
• stimulates reparative processes;
• reduces intoxication;
• prevents the process from becoming chronic;
• speeds up recovery.

Nutrition for dysentery should not only be gentle, but also complete in order to provide the body with the necessary nutrients, vitamins and microelements. Long fasting pauses and long strict diets did not pay off. The diet depends on the severity of the disease.

Only in case of severe dysentery with vomiting on the 1st day, only sweetened, strongly brewed tea (at least 1 liter), still mineral water, and rice water are recommended. In the absence of vomiting, hunger is not prescribed. From the 2nd day you can eat slimy soup (with rolled oats, semolina or rice) in a weak broth, rosehip decoction, grated raw apple or baked apples.

As the manifestations of intoxication disappear and the condition of dysentery in adults improves, diet No. 4 is recommended. The calorie intake per day should be 2100 kcal. The diet must correspond to the chemical composition and contain 100 g of protein (with weight loss, proteins increase to 140 g), 70 g of fat, 250 g of carbohydrates. You should drink up to 2 liters of liquid per day. Warm food is taken in fractional doses, at least 5 r. per day.

Allowed to eat:

• soups in fish/meat (low-fat) broth with quenelles or meatballs (or pureed meat/fish);
• porridges cooked in water (rice, buckwheat, oatmeal, semolina); pasta and legumes are excluded;
• steamed meat (beef, rabbit, chicken or turkey without skin) or fish (cod, pike, pike perch, carp) cutlets;
• soft-boiled eggs or steamed omelettes (1-2 per day);
• crackers (from white wheat bread);
• butter 5 g per 1 serving of dish;
• jelly, berry jelly;
• sugar (up to 40 g per day);
• freshly prepared cottage cheese, 3-day kefir.

During the recovery period, diet No. 4c is indicated for up to 2 months. Gradually increase the calorie intake and chemical composition to physiological levels. By expanding the range of products, avoid for 2-3 months. eating spicy foods, canned food, seasonings, smoked foods, fried foods.

Following a diet in children and adults with dysentery speeds up recovery and prevents the disease from becoming chronic. Therapeutic nutrition must be complete and comply with the principles of mechanical and chemical sparing of the digestive tract.

This might be interesting:

If a child is constantly sick, his immune system DOES NOT WORK!

The human immune system is designed to resist viruses and bacteria. In babies, it is not yet fully formed and does not work to its full potential. And then parents “finish off” the immune system with antiviral drugs, teaching it to a relaxed state. Poor ecology and the widespread distribution of different strains of the influenza virus also contribute. It is necessary to strengthen and pump up the immune system and this must be done IMMEDIATELY!

General principles of nutrition for infectious diseases
Despite the widespread use of modern pharmacological drugs (antibiotics, sulfonamides, etc.) in the treatment of infectious diseases, therapeutic nutrition is essential in the complex therapy of these diseases.

In infectious febrile patients, metabolism increases, protein breakdown increases, intoxication of the body is observed, it is depleted of minerals, vitamins, water, the secretory function of the digestive glands is inhibited and the activity of the excretory organs is weakened.

Therapeutic nutrition for infectious diseases is aimed at covering increased energy costs, leveling out metabolic disorders, detoxifying the body, increasing its defenses, stimulating the secretory activity of the digestive glands, creating favorable conditions for the rapid normalization of the activity of affected organs and systems.

The diet for infectious diseases should be based on the type of infection, stages of the disease, possible complications and accompanying pathological processes.

The previously used practice of keeping infectious patients on a starvation diet did not justify itself. Only in severe cases of an acute febrile period with a darkened consciousness, when feeding with compact food is impossible, should diet No. 0 be briefly prescribed with a lower energy value compared to the body’s energy consumption of 950-1260 kcal, which is provided by 15-20 g of protein, 10 -20 g fat and 200-250 g carbohydrates.

In this case, it is recommended, as in infectious diseases with a predominant lesion of the mucous membrane of the oral cavity, pharynx, esophagus, liquid food (mucous decoctions from cereals, weak meat broth, fruit and berry juices, beaten eggs, kefir, yogurt, pureed compotes, rosehip decoction , tea with sugar, etc.).

In other cases, febrile patients should receive a diet that is complete in composition, containing easily digestible foods and their culinary processing, which does not create unnecessary stress on the digestive organs. Due to the increased breakdown of protein, it is important to introduce a sufficient amount of protein into the body (at least 70 g).

You should take care of the maximum content of complete proteins in your diet. It is recommended to moderately limit the amount of carbohydrates in the diet (up to 300-350 g), since they can enhance, especially with intestinal infections, fermentation processes in the intestines (cabbage, legumes, rye bread, etc.) and increase the body’s sensitivity to infection.
At the same time, carbohydrates contribute to the accumulation of glycogen in the liver and increase its antitoxic function.

In order to remove toxic substances and metabolic products from the body, prevent the deposition of salts in the urinary tract when using sulfonamide drugs, and compensate for significant losses drinking more fluids(up to 2 l).

Due to the depletion of the body in vitamins, the diet should be enriched with them (especially ascorbic acid, retinol, B vitamins), which helps to increase the body’s resistance to infection.

Significant losses of mineral salts in the urine determine the need to introduce the latter into the body in increased quantities, with the exception of salt. Sodium helps maintain the inflammatory process, so the salt content in the diet should be somewhat limited (8-10 g).

To ensure the above, diet No. 13 should be taken as a basis for infectious diseases. In this case, the following are allowed: cereal soups, vegetable soups in a weak meat or fish broth, dairy soups, low-fat meat and fish in crushed form (mashed potatoes, soufflés, dumplings, meatballs, meatballs, steamed cutlets), pureed cottage cheese, sour cream, soft-boiled eggs, steamed omelettes, steamed porridges and cereal puddings, pureed vegetables, boiled or baked berries and fruits, fruit jellies and mousses, wheat crackers, dry cookies.

The following are prohibited in the diet: beans, peas, soybeans, lentils, cabbage, rye bread, dishes fried in oil and especially breaded in breadcrumbs or flour, fatty meats (pork, lamb, duck, goose) and fish (sturgeon, stellate sturgeon), fatty canned food, smoked meats, hot herbs and spices (pepper, mustard, horseradish).

Substances that irritate the nervous system (strong tea, coffee, strong meat and fish broths, gravies) are limited.

Considering the decrease in appetite and suppression of the activity of the digestive glands in febrile patients, they should be given food in small portions 5-6 times a day with more plentiful meals during the hours when the temperature drops and appetite appears.

A varied diet including the patient’s favorite dishes helps increase appetite. Since warm food has a weak stimulating effect on taste buds, in order to stimulate appetite and good perception of food, it is recommended to consume all dishes and drinks hot (not lower than 60 ° C) or cold (not higher than 10-15 ‘C). To increase appetite, it is recommended to add dill and parsley to prepared dishes.
It is especially important to give mechanically gentle food when the alimentary canal is damaged.

In case of long-term infectious diseases, as patients feel better, they can be switched to diet No. 2, which provides mechanical sparing of the alimentary canal while maintaining chemical irritants and allows the energy value of food to be increased to 2900 kcal due to the normal content of protein (100 g), fat (100 g) and carbohydrates (400 g).
It is allowed to eat grated cheese, soaked herring, boiled and even fried meat and fish (without breading), beef jelly, jellied fish, meat and fish sauces.

During the recovery period after severe infections, it is recommended to prescribe the patient diet No. 11, which provides enhanced nutrition - 3220 - 3460 kcal by increasing the protein content in the diet (up to 130-140 g), including a normal amount of fat (up to 100 g) and carbohydrates (450 -500 g).
At the same time, a variety of products are recommended that contain a significant amount of proteins, at least half of animal origin (meat, eggs, fish), dairy products (cottage cheese, kefir, yogurt, cream), butter and vegetable oil, raw vegetables, fruits, herbs, etc. d.

A variety of culinary treatments are allowed.
Food is taken 4-5 times a day.

For diarrhea, the diet excludes cold drinks, whole milk, raw vegetables and fruits (especially prunes, apricots, carrots, etc.). To eliminate constipation, it is advisable to include one-day lactic acid products (kefir, yogurt), apricot and beet juices, raw vegetables, berries, fruits, and honey in the diet.
Nutritional therapy is especially important for infectious diseases that primarily affect the digestive system (dysentery, typhoid fever, cholera).

DYSENTERY - treatment and nutrition

Dysentery is an infectious disease caused by bacteria. It is characterized by predominant selective damage to the colon (hyperemia, edema, necrosis, ulceration of the mucous membrane) and symptoms of general intoxication.

Therapeutic nutrition for dysentery is aimed at detoxification and increasing the body's defenses, stimulating reparative processes, leveling metabolic disorders and creating favorable conditions for the rapid normalization of intestinal activity.

Diet for dysentery plays an important role in the complex treatment of dysentery. When constructed correctly, it accelerates the favorable outcome of the disease and prevents its transition to a chronic form.

Therapeutic nutrition should be based on the severity and dynamics of the disease.

Previously used strict and monotonous diets for a long time did not justify themselves. A fractional (5-7 times a day) complete mixed diet with a sufficient protein content, a slight limitation of fat and carbohydrates, an increased amount of vitamins (especially retinol, phylloquinones, ascorbic acid, group B), mineral salts and liquids has proven positive. However, it is not prescribed immediately.

In case of severe intoxication in the first 1-2 days of illness, it is recommended to provide liquid food intake (weak meat broth, rosehip decoction, fruit juices, compotes from pears, apples, etc.).

As intoxication decreases, in the presence of severe inflammatory damage to the intestines, it can be prescribed.

With the disappearance of symptoms of intoxication, it is advisable to switch to.

Thus, there is a gradual decrease in the degree of sparing of the alimentary canal and an expansion of the diet up to a balanced diet (diet No. 15). The duration of stay of patients on each of the above diets is individual and determined by the characteristics of the course of the disease. It is important to keep in mind that you should not spare the intestines for too long, as this can lead to their atony with the development of constipation.

At the same time, for another 1-2 months. After recovery, it is necessary to avoid foods rich in coarse plant fiber (cabbage, radishes, turnips, radishes, etc.), pork, lamb lard, milk, smoked meats, pastries, pies, carbonated and cold drinks, ice cream.

After suffering from acute dysentery, organizing proper therapeutic nutrition is the leading measure. Since during the period of illness the functioning of the pancreas is disrupted, the following foods should be excluded from the diet: jelly, yogurt, pasta, rice, bananas, the so-called starch-containing ones. The potatoes should be soaked 2 hours before cooking (sticky starch will also “leave” from them). Dairy products containing more than 2.5% fat should not be consumed. Meals should be 5-6 times a day, in small portions.

If diarrhea persists, therapeutic diet No. 4 is recommended, which is characterized by a low content of fats and carbohydrates with a normal protein content and a sharp limitation of any irritants of the gastrointestinal tract. Also excluded are foods that can cause (increased formation of gases in the intestines).

Wheat crackers, thinly sliced ​​and lightly toasted.
- soups with low-fat meat or fish broth with the addition of cereals: rice, semolina or egg flakes; as well as finely pureed boiled meat.
- lean soft meat, poultry or boiled fish.
- low-fat freshly prepared cottage cheese.
- no more than 2 eggs per day in the form of soft-boiled or steamed omelet.
- porridge with water: oatmeal, buckwheat, rice.
- vegetables only boiled when added to soup.

Products to exclude:

Bakery and flour products;
- soups with vegetables, in a strong fatty broth;
- fatty meat, pieces of meat, sausages;
- fatty, salted fish, canned food;
- whole milk and other dairy products;
- hard-boiled eggs, scrambled eggs;
- millet, barley, pearl barley porridge; pasta;
- legumes;
- vegetables, fruits, raw berries; as well as compotes, jam, honey and other sweets;
- coffee and cocoa with milk, carbonated and cold drinks.

After stool normalization, you can switch to therapeutic diet No. 2. It is somewhat milder than diet No. 4. In this case, the following is added to the diet:

Day-baked or dried bread. Non-food bakery products, cookies;
- meat and fish can be cooked in pieces;
- fermented milk products, including cheese;
- eggs, except hard-boiled eggs;
- vegetables: potatoes, zucchini, cauliflower, carrots, beets, pumpkin;
- ripe fruits and mashed berries;
- creamy caramel, marmalade, marshmallows, marshmallows, jam, honey.

In the acute phase of dysentery, diet No. 4 (according to Pevzner) is prescribed; after stool normalization, diet No. 4c is prescribed, and later - No. 15.

Diet No. 4

The purpose of prescribing diet No. 4 is to provide nutrition to the patient in conditions of a pronounced inflammatory process in the large intestine and digestion impaired in connection with this. In addition, table No. 4 helps to reduce the inflammatory process and normalize the functional state of the intestines, as well as other organs that are involved in the pathological process during dysentery. Diet No. 4 involves limiting fats and carbohydrates to the lower limit of the physiological norm and normal protein content. It reduces the content of chlorine, mechanical and chemical irritants of the mucous membrane and the receptor apparatus of the gastrointestinal tract, excludes foods and dishes that enhance the processes of putrefaction and fermentation in the intestines, as well as strong stimulants of bile secretion, secretion of the stomach and pancreas, and substances that irritate the liver.

Chemical composition: proteins - 100 g, fats - 70 g, carbohydrates - 250 g. Calorie content - 2100 kcal. The amount of free liquid is 1.5-2 l, table salt is 8-10 g.

The total weight of the diet is 3 kg.

When using this diet, a split diet is used, usually 5-8 times a day. The temperature of hot dishes is from 57 to 62 °C, and cold dishes - not lower than 15 °C.

Bread and bakery products: crackers from the highest grades of white bread, thinly sliced, not crispy.

Soups made from a weak low-fat meat or fish broth with the addition of mucous infusions, steamed or boiled meat or fish dumplings, meatballs, egg flakes, boiled and pureed meat.

Meat and fish dishes: steamed or boiled meat and fish cutlets, dumplings, meatballs, soufflé from boiled meat or fish. Lean meat, low fat, without fascia and tendons (beef, chicken and turkey without skin, rabbit). Minced meat is passed through a meat grinder with a fine grid 3-4 times. Only fresh, low-fat fish is allowed (pike perch, carp, pike, cod, etc.).

Dishes and side dishes from cereals, legumes and pasta: pureed porridge in water or low-fat meat broth (rice, oatmeal, buckwheat, semolina). All legumes and pasta are excluded.

Eggs are allowed in limited quantities (no more than one per day) only in dishes for culinary indications. If tolerated well, diet eggs are prescribed soft-boiled and in the form of steam omelettes, no more than 2 pieces per day.

Sugar is limited to 40 g per day. In addition, the use of jelly, blueberry jelly, bird cherry, ripe pears and other berries and fruits rich in tannins is recommended.

For dairy products, freshly prepared cottage cheese is used, precipitated with calcium salts (calcium chloride and lactate) or a weak solution of table vinegar, natural and mashed, and also in the form of a steam soufflé. All other dairy dishes are excluded.

Butter is used in limited quantities, adding it to ready-made dishes at 5 g per serving.

All dishes are prepared boiled or steamed, pureed.

Diet No. 4c

Indicated for dysentery during the recovery period as a transition to a general diet. Its goal is to provide adequate nutrition and maintain compensation for inflammatory bowel diseases during the period of reverse development, as well as when the digestive glands are involved in the pathological process to restore their impaired function. The diet is physiologically complete, with a normal content of proteins, fats, carbohydrates and a limitation of table salt to the lower limit of the physiological norm, with some limitation of chemical irritants of the mucous membrane and the receptor apparatus of the gastrointestinal tract, with the exception of foods and dishes that enhance the process of putrefaction and fermentation in intestines, as well as strong stimulants of bile secretion, secretion of the stomach and pancreas, substances that irritate the liver.

Chemical composition: proteins - 100-120 g, fats - 100-120 g, carbohydrates - 400-500 g. Calorie content - 3000-3500 kcal. The amount of free liquid is 1.5 l, table salt is 8-10 g.

The weight of the daily diet is about 3 kg.

Food is taken in small portions, 5-6 times a day, but at least 4 times. The temperature of hot dishes is from 57 to 62 ° C, and cold dishes - not lower than 15 ° C. To prepare dishes included in diet No. 4c, the following types of culinary processing are used: boiling, baking, stewing. Limit fried foods (especially breaded ones).

For bread and flour products, the following are recommended: day-old wheat bread, dry cookies, dry biscuits, sweet crackers 1-2 times a week in small quantities, savory buns or pies with meat and eggs, apples, jam, cheesecakes with cottage cheese.

Meat products are recommended: lean, lean beef, veal, rabbit, poultry (chicken, turkey) without skin, boiled, stewed, baked, occasionally fried (without breading), chopped or less often in pieces. Diet sausage, doctor's sausage, milk sausage, frankfurters. Excluded: fatty varieties, lamb, goose, duck, sausages, except those permitted, smoked meats, canned food.

Fish is recommended: low-fat types, boiled, jellied, steamed, sometimes fried (without breading), chopped or in pieces. Soaked herring, chopped to a limited extent. Caviar. Excluded: fatty types, salted, dried, smoked.

Dairy products are recommended: milk in dishes, non-acidic sour cream as a seasoning for them, lactic acid drinks (acidophilus, kefir, fermented baked milk) if well tolerated, non-acidic cottage cheese, calcined, natural, in the form of curd paste, steamed and baked puddings, mild cheese. Excluded: milk in its natural form, sharp and salty cheese.

Vegetables are recommended: small quantities of potatoes, beets (if tolerated), cauliflower, carrots, pumpkin, boiled, steamed, baked, or pureed zucchini. Raw ripe tomatoes. Excluded: white cabbage, radishes, cucumbers, rutabaga, turnips, radishes, onions, sorrel, spinach.

Fruits, sweet dishes and sweets. Recommended: Ripe, soft fruits, raw. Baked apples and pears. Compotes, jelly, jellies, mousses, soufflés, preserves, jams from ripe berries and fruits, dried fruit compotes. Marmalade, marshmallows, toffee, pastille, creamy fudge.

Diet therapy for dysentery (an acute disease caused by an infection of the colon) is an important element of complex treatment. A diet for dysentery helps eliminate toxins and improve immunity. Thanks to therapeutic nutrition, the water-salt balance is restored. Properly selected therapeutic nutrition will help the body in the fight against bacteria of the genus Shiggella, which cause the disease. The functioning of digestive processes in the human body. With strict adherence to dietary restrictions, recovery can be significantly accelerated and chronic forms of the disease can be prevented.

General information

At the first stage of the disease, which lasts several days, diet No. 0a is used. When the amount of toxins in the patient’s body begins to decrease, nutrition is prescribed according to the recipes of dietary table No. 4. As recovery progresses, nutrition for dysentery should become more varied, and a transition from the diet to a normal healthy diet is made.

Diet goal

It is important to take a comprehensive approach to the treatment of dysentery. The doctor prescribes a prescription for medications and a therapeutic diet. Proper therapeutic nutrition helps remove toxins from the body, normalize metabolic processes and increase immunity to speed up the fight against infection. Diet therapy is aimed at preventing the appearance of chronic forms. Specifically in the case of dysentery, the diet is aimed at sparing the intestines; this can be achieved by selecting the right foods and the method of heat treatment before eating. For any form of the disease, the diet must be complete and balanced. A split-meal regimen can be selected (eating 5-8 times a day). With dysentery, a deficiency of vitamins, minerals, animal and vegetable proteins and fats is very dangerous.

For a speedy recovery, the doctor prescribes drug treatment, the purpose of which is to remove toxins and normalize the body’s water balance. Most often, the treatment prescription includes drugs containing enzymes. They will help in digesting food. The most successful way to process food for dysentery is steaming food. Boiled dishes are allowed.

Avoid any food that may increase fermentation (do not drink milk or consume coarse fiber). You can eat dried bread, light soups, a couple of eggs a day. It is advisable to drink green tea, coffee and cocoa without milk, jelly. If the stool has already returned to normal, the diet becomes more varied; cereals, boiled vegetables, meat, and fish (low-fat varieties) are allowed. After recovery from dysentery, it is recommended not to indulge in spicy, dairy, spicy and raw vegetables and fruits.

Diet No. 4 for dysentery

Indications

This diet is prescribed to reduce the risk of continuation of the inflammatory process and normalize the stability of the function of the digestive organs. This diet is also prescribed for tuberculosis, colitis (acute and chronic), typhoid fever, and gastroenterocolitis. With this mode of eating, conditions are created that can eliminate inflammation, reduce fermentation and rotting, and restore functions that have been impaired. The dietary menu minimizes mechanical damage to the intestinal walls.

The essence of the diet

It is planned to limit the amount of fats and carbohydrates consumed to the lowest level of the patient’s physiological needs. Due to this, caloric intake is reduced. The intake of animal and plant proteins remains normal, and the content of chlorine and other chemical irritants is deliberately reduced. Any product that promotes bile secretion or any diuretic product is prohibited. Anything that stimulates secretory functions is difficult to digest and should absolutely not be eaten. Biochemical composition: proteins - approximately 100 grams, fats - 65-70 grams, carbohydrates - no more than 260 grams. The calorie content of the diet is 2000-2100 kcal. The permissible salt intake is 9 g. You need to drink more than 1.5 liters of water. Food for dysentery must be taken about 6 times a day, warm, and bed rest is mandatory.

What can you eat and what can’t you eat?

• dry wheat bread, biscuits;
• veal, beef, chicken (without fat);
• fish without fat;
• soft-boiled or fried eggs without oil;
• cottage cheese, sour kefir;
• natural oil;
• oatmeal;
• slimy, light soups;
• baked apples.

It is recommended to exclude from the diet for dysentery everything that can adversely affect the regulation of the digestion process and the restoration of intestinal functions. Any food that can cause microtrauma to the walls of the stomach. Particular attention should be paid to excluding the following from the diet: butter dough, rye bread, fatty meat and fish, milk, fatty dairy products, young kefir, fresh fruits, dried fruits. It is forbidden to drink carbonated water, sweet water, any drink containing milk, kvass, alcohol, most juices (if desired, the juice can be diluted in a large amount of water). The following drinks will benefit the patient: tea, mint and green, decoction with the addition of black currants and quince.

Diets No. 4 c and No. 4 b

Diet No. 4b can be used after diet No. 4, the key difference is the calorie content of the diet (it can reach up to 3600 kilocalories per day) and a wider selection of products, including: chicken meat, chum salmon and black caviar, rice, boiled vegetables, jams and jams. It is allowed to add spices to dishes - cinnamon, bay leaf, vanilla, herbs. The following are prohibited: grape juice, soda, hot spices and sauces, barley, buckwheat, milk, as well as everything fatty, fried in oil and smoked foods.

The transitional stage to normal nutrition is carried out using diet No. 4 B. It is recommended to eat up to 5 times a day. It is worth adding butter to every meal, about 15 grams. It is allowed to consume vegetable oil, but in very moderate quantities. Vegetables you should not eat include white cabbage, turnips, onions, and sorrel. You cannot drink kvass and carbonated drinks.

Diets No. 2, No. 3

They are used to stimulate the motor function of the stomach and intestines, reduce fermentation and gas formation. The energy value of the diet can reach 2900 kcal. Recipes that require the use of breading, boiled eggs, whole milk, sour cream, cream, coarse fiber (hard, pitted or thick-skinned fruits and vegetables) are excluded. You can drink drinks containing milk in moderation.

Healthy recipes

Fish meatballs

Ingredients: minced pike perch 200 g, rice 20 g, butter 20 g, water 70 g. Method of preparation:

1. Mix the prepared, cooled rice porridge with minced pike perch.
2. Add oil and salt to taste. Mix thoroughly.
3. Roll into balls and steam for about 20 minutes, depending on size.

Rose hip tea

Simple and tasty dishes that are useful for dysentery are prepared from permitted products.

Pour 4 tablespoons of dried rose hips into a liter of hot water. The tea should be infused for 10 minutes to several hours. The infusion should be brought to a boil at least twice in an enamel bowl. Add sugar or honey if desired. It is recommended to consume 30 minutes before meals. As an addition, we recommend apple jelly, which is prepared by boiling 35 g of chopped apples in 2 glasses of water with 20 g of sugar. To achieve the desired consistency, the boiled apples are ground and 2 tbsp is added. l. potato starch.