How to prepare dietary food table 5.

Sample menu for each day of the week of diet No. 5, which is prescribed for liver diseases without exacerbation.

Read more about (indications and purposes of prescription, characteristics of products and methods of cooking) in the section describing therapeutic diets.

The quantity of products is given in grams.

MONDAY
First breakfast. Cottage cheese with milk (cottage cheese -100, milk - 50); crumbly buckwheat porridge with butter (cereals - 70, butter - 10, water - 150); tea with milk (milk - 50, water - 150).
Lunch. Apple - 100.
Dinner. from prefabricated vegetables - vegetarian (potatoes - 50, fresh cabbage - 50, carrots - 20, zucchini - 40, tomatoes - 35, green peas - 20, roots - 15, greens - 5, vegetable oil - 10, sour cream - 15, broth vegetable - 300); noodle maker with boiled meat (beef meat - 80, noodles - 80, egg - 1/4 pcs., butter - 10, sour cream - 10); apple jelly (apple juice - 50, potato flour - 10, sugar - 15, water - 150).
Afternoon snack. Tea, cookies - 50.
Dinner. Boiled fish with mashed potatoes (cod fillet - 90, potatoes - 200, milk - 50, butter - 10); a glass of mineral water.
For the night. A glass of kefir.

TUESDAY
First breakfast. Pasta with meat (beef meat - 80, pasta - 80, egg - 1/4 pcs., butter - 15, sour cream - 10); tea with milk.
Lunch. Cottage cheese with milk.
Dinner. Potato soup with Hercules cereal (potatoes - 70, Hercules - 30, water - 350, carrots - 20, vegetable oil - 15, parsley - 5); cabbage rolls with boiled meat and rice (beef meat - 120, fresh cabbage - 160, rice - 10, sour cream - 10, vegetable oil - 5, tomato paste - 5, flour - 5); berry jelly (juice - 50, potato flour - 10, sugar - 15, water - 150).
Afternoon snack. Apple.
Dinner. Rice milk porridge (rice - 50, milk - 100, water - 150, butter - 5, sugar - 5); cheese - 50; a glass of mineral water.
For the night. A glass of kefir.

WEDNESDAY
First breakfast. Boiled fish - 90, oatmeal milk porridge (Hercules cereal - 50, milk - 50, butter - 5, water - 100); tea with milk.
Lunch. Cabbage casserole (cabbage - 200, semolina - 15, egg - 1/2 pcs., milk - 40, vegetable oil - 5, sour cream - 5).
Dinner. Milk soup with vermicelli (vermicelli - 40, milk - 200, butter - 5, sugar - 5); boiled meat with stewed carrots (beef meat - 100, carrots - 150, vegetable oil - 10, milk - 50, flour - 3); dried fruit compote (dried fruits - 20, sugar - 15, water - 200).

Dinner. Krupenik from buckwheat porridge (buckwheat - 50, water - 50, milk - 50, cottage cheese - 50, butter - 5, sugar - 5, egg - 1/2 pcs.); a glass of mineral water.
For the night. A glass of kefir.

THURSDAY
First breakfast. Steam protein omelette (one egg white, milk - 25, butter - 10); rice milk porridge; tea with milk.
Lunch. Cottage cheese with sour cream (cottage cheese - 100, sour cream - 20).
Dinner. Vegetarian borscht (fresh cabbage - 80, carrots - 20, beets - 150, tomato paste - 5, flour - 3, vegetable oil - 15, sour cream - 10, sugar - 3, water - 300); boiled meat with mashed potatoes (beef meat - 100, potatoes - 200, milk - 50, butter - 10); dried fruits compote.
Afternoon snack. Tea with lemon, cookies - 50.
Dinner. Boiled pasta with butter (pasta - 80, butter - 10); cheese - 50; a glass of mineral water.
For the night. A glass of kefir.

FRIDAY
First breakfast. Salad of raw carrots and apples (carrots - 75, apples - 60, sugar - 5, vegetable oil - 15); steamed meat cutlets baked in milk sauce (meat - 75, bread - 15, milk - 50, flour - 3); tea.
Lunch. Baked apple.
Dinner. Puree potato soup (potatoes - 100, milk - 200, vegetable oil - 10, flour - 5); boiled fish with stewed cabbage (fish - 100, cabbage - 200, vegetable oil - 20); fresh fruits (apple or plum) - 200.
Afternoon snack. A glass of rosehip infusion, cookies - 50.
Dinner. Krupenik from buckwheat porridge; a glass of mineral water.
For the night. A glass of kefir.

SATURDAY
First breakfast. Herring with boiled potatoes (soaked herring - 50, potatoes - 200, vegetable oil - 10); Tea with lemon.
Lunch. Apple.
Dinner. Vegetarian cabbage soup made from fresh cabbage (fresh cabbage - 120, potatoes - 60, carrots - 20, parsley - 5, vegetable oil - 15, sour cream - 10, tomato paste - 5, water - 300); steam cutlets with vermicelli (meat - 75, bread 15, vermicelli - 80, butter - 10); dried fruits compote.
Afternoon snack. A glass of rosehip infusion, cookies.
Dinner. Steam protein omelette; cheesecakes with sour cream (cottage cheese - 100, semolina - 10, milk - 20, egg - 1/2 pcs., sugar - 10, sour cream - 20); a glass of mineral water.
For the night. A glass of kefir.

SUNDAY
First breakfast. Steam cutlets with buckwheat porridge (meat - 75, bread - 15, buckwheat - 70, water - 150, vegetable oil - 15); Tea with lemon.
Lunch. Carrot puree with jam (carrots - 50, apple jam - 50, sugar - 5).
Dinner. Vegetarian borscht; curd pudding (cottage cheese - 100, milk - 50, butter - 5, semolina - 10, egg - 1/2 pcs., sugar - 10); baked apple.
Afternoon snack. Berry jelly.
Dinner. Milk semolina porridge with prunes (semolina - 40, milk - 100, sugar - 5, prunes - 50); a glass of mineral water.
For the night. A glass of kefir.

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There are diets that are developed specifically for feeding patients in hospital settings. Among them is the “fifth table” diet, which is intended for those who have undergone surgery on the liver, pancreas, and gall bladder. Now this menu has become available for following at home. Well, the various recipes from table number 5 refute the stereotype that following a therapeutic diet is boring and tasteless.

A gentle diet is prescribed for cholecystitis, hepatitis, liver cirrhosis, gallstone disease and other diseases in which the absorption of fats is impaired or fatty foods are contraindicated for one reason or another. Carbohydrates and proteins are the basis of the diet, and fats are not completely excluded, but are limited.

Due to such restrictions, the diet is largely based on fiber, lean meat and fish, cottage cheese, and soy. Sufficient fluid intake is also important. In addition to ordinary water, you can consume compotes and jelly. Puree soups and loose meat pates are allowed.

Food can be prepared by boiling, stewing and baking. You can't fry. Dishes should be neither hot nor cold - with a temperature between 20-60 degrees.

Should not include fatty foods. Fatty meats, fried meats, and animal oils are excluded - they irritate the gastrointestinal tract and increase bile secretion, which has an extremely negative effect on the course of diseases for which this diet is indicated.

Diet Fifth Table: simple and interesting recipes

Recipes for diet bluels table 5 can be used by both those who need to strictly adhere to this diet, and those who simply want diversify your proper healthy diet. There are many first and second courses, you can also prepare a variety of desserts and delicious drinks.

Vegetable soup with zucchini

Let's start with the first courses. For this vegetable soup with zucchini you will need the following ingredients: 300 grams of potatoes, 150 grams of zucchini, 100 grams of carrots, 3 tablespoons of vegetable oil, liter of water, carrot juice.

Wash the zucchini, cut it into slices, and simmer with butter. Peel the carrots, cut them, and stew them with the zucchini. Wash the potatoes well, peel them, cut them into large slices, cover with water and cook until tender. Then add the stewed vegetables to the potato broth, add salt, and boil again. Before serving, add a small amount to each serving. carrot juice.

Mixed vegetable soup recipe

There are other interesting recipes for dishes for every day. For example, this vegetable soup. Prepare the following for him: 300 ml of vegetable broth, 2-3 potatoes, 1 tomato, 1 carrot, 20 grams of canned peas, 30 grams of zucchini, 2 tablespoons of vegetable oil.

Cut the potatoes and zucchini into cubes, chop the carrots on a coarse grater, and simmer. Grate the tomato to extract juice. The broth should boil, place carrots and potatoes there, cook until half cooked. Then add the peas and zucchini and cook until done. Pour tomato juice and vegetable oil into the soup. Cook for another five minutes.

Borsch

Recipes for every day of the table 5 can also include very tasty borscht. The ingredients for it will need the following: 70 grams of fresh cabbage, 2 beets, 3 potatoes, 2 carrots, a teaspoon of tomato paste, 3 tablespoons of vegetable oil, 10 grams of sour cream, a teaspoon of sugar, 250 grams of vegetable broth.

First, chop the cabbage, cut the carrots into slices, and grate the beets on a coarse grater. Place the potatoes, cut into bars, into the broth and bring to a boil. Place stewed beets and carrots in a saucepan. Add sugar and tomato paste a few minutes before cooking. Serve maybe with sour cream.

Chicken sausages

It is highly not recommended to buy many of our favorite products in stores, for example, when it comes to sausages. The fact is that they include harmful lard and a number of other harmful components that should absolutely not be consumed if you have liver problems.

You will need chicken fillet, which needs to be ground into mince. Then break a couple of eggs into a cup (use only whites or quail eggs - then you can do it completely). Add spices such as oregano, nutmeg, asafoetida and semolina, which will help the mixture swell. Now combine the ingredients - minced meat and a mixture of semolina, eggs and spices. Wrap the sausages in plastic wrap and steam them for 40 minutes.

Steam omelette

The classic fried egg, which many people love for breakfast, is excluded from the fifth table diet. However, it can be replaced with an equally tasty and much healthier recipe - steamed omelette. During the first two weeks after an exacerbation of diseases or after surgery on the liver, pancreas, or gall bladder, you should use only whites or whole quail eggs. After the difficult period has passed, you can eat no more than one yolk once a day.

This recipe is prepared quite Just. Separate the yolk from the white and use only the latter. Whisk it, add a small amount of salt and skim milk, place this mixture in a double boiler. The omelette should cook there within twenty minutes. You can eat it with greens.

Adding nutmeg powder can help spice up this recipe.

Stuffed cabbage rolls with boiled meat and rice

Prepare the following ingredients: 100 grams of lean boiled meat, 130 grams of fresh cabbage leaves, 15 grams of rice, 2 tablespoons of sour cream, 30 grams of herbs, two tablespoons of vegetable oil.

Boil cabbage leaves until tender. Grind the meat using a meat grinder. Pour boiling water over the rice and let sit for 20 minutes, drain the water. Combine minced meat, steamed rice, vegetable oil and herbs. Wrap this mixture in cabbage leaves into the shape of envelopes. Place the cabbage rolls in a saucepan, add water so that it is at the same level as the cabbage rolls and cook until done.

Noodle and boiled meat casserole

Table 5 diet recipes for every day can be very tasty. Try making this casserole and see for yourself. You will need the following: 80 grams of beef and 80 grams of noodles, egg white, 10 grams of butter.

Boil the meat, cool it and chop it. Do the same with the noodles. Grind the egg with butter and add to the minced meat. Combine the resulting mixture with the noodles and steam it until fully prepared.

Curd pudding

You can treat yourself to desserts too! For example, this curd pudding, for which you need to take 120 grams of cottage cheese, 60 ml of milk, 5 g of butter, 10 grams of semolina, egg white, two teaspoons of sugar. Rub the cottage cheese through a fine sieve and beat with a blender. Mix with semolina, milk, protein and sugar. Grease a baking dish with oil and pour the resulting curd mixture into it. You can cook using baking or in a water bath.

Video recipe for dietary curd dessert

Rice casserole

Dietary dishes 5 tables, recipes with photos of which will help you understand how to prepare them correctly, can be incredibly tasty, sweet and airy. For example, rice casserole. To prepare it you will need a glass of rice, 200 grams of cottage cheese, 3 eggs, 3 apples, a handful of raisins, two glasses of milk, 2 tablespoons of sugar, a tablespoon of sour cream.

Combine milk with a glass of water and boil rice in this mixture until tender. Grind the cottage cheese through a sieve so that it becomes tender and airy. Beat eggs with sugar. Wash the apples, peel them, cut them into cubes. Drain the rice and let it cool. Then add cottage cheese, raisins, apples and a mixture of eggs and sugar. Mix everything thoroughly and place in a baking dish. Beat one egg with a spoon of sour cream, pour the resulting mixture over your casserole. Bake until done in an oven at 200 degrees for 20-25 minutes.

Compote

Everything is very simple here: boil sweet fruits in boiling water for 10 minutes and enjoy the delicious drink. And the fruit itself can be left for dessert. You can use apples, pears, quinces, grapes and so on.

Berry jelly

Delicious recipes for diet 5 table dishes can be supplemented with this drink. It is recommended to use it moderately warm. You will need sweet berries (you can take raspberries, strawberries, cherries, blueberries, and so on), a couple of tablespoons of starch, 4 tablespoons of sugar and two liters of clean water.

Rinse the berries well, remove the seeds if necessary. Dissolve starch in a small amount of water. Pour water over sugar and berries and cook until boiling, then add diluted starch, cook for 15-20 minutes, stirring until the mixture thickens. After this, the jelly is ready.

These, of course, are just some of the recipes for the week 5 diet. In fact, there are many more of them, and you can take into account your individual preferences and desires. The main thing is to understand that having to follow this diet is not torture. A therapeutic diet can be not only healthy, but also tasty, and recipes for the 5 table diet, the preparation of dishes based on which will become a simple and enjoyable process, will help you see this. is on our website.

Among the many well-known strict, therapeutic and gentle diets, we will call the “Table No. 5” diet. Its goal is the strictest abstinence from consuming unauthorized, high-calorie foods, which are unacceptable in the diet of patients during the postoperative period. Table 5 is prescribed to patients for certain chronic illnesses.

Indications for the dietary table

When prescribing diet 5, nutritionists are guided by the presence of indications. Patients with hepatitis, chronic cholecystitis, and cholelithiasis follow strict dietary treatment. Dietary nutrition within the framework of a strict diet ensures restoration of the functionality of the liver, bile ducts, improves the process of bile separation, and accelerates recovery.

Diet table options No. 5

Depending on the stage of development of liver diseases, symptoms, nature, type of course (acute form or chronic), variations of diet No. 5 are distinguished. Only in the strictest regime, adhering to the rules and recommendations of the dietary diet, is it possible to improve your health and restore the trouble-free functioning of the digestive system.

The diet promotes the coordinated functioning of not only the liver, but also the pancreas, stomach, and intestines. By adhering to a prescribed meal regimen, monitoring the calorie content of food, excluding unauthorized foods, patients achieve the desired result - the health of damaged organs is restored.

No. 5A

Indications for the use of diet No. 5A are:

acute hepatitis, cholecystitis;
exacerbation of chronic hepatitis, cholecystitis, cholelithiasis.

In the rules of a low-calorie diet:

limiting fats, salt, carcinogens that irritate the internal epithelium of the gastrointestinal tract;
exclusion of foods from the diet menu that can enhance fermentation processes in the intestines.

Calorie content: no more than 2500 kcal. Food should only be taken when heated; cold food is prohibited. Daily meals - at least 5-6 times. Dishes are served exclusively boiled or ground.

No. 5P

Table 5 P is prescribed to patients with pronounced symptoms, except for the acute stage. The main feature of following the dietary table is a reduced calorie intake (1800 kcal), a sharp limitation of carbohydrates and fats. Products with coarse fiber are recommended for consumption, which eliminate intestinal bloating and stimulate the secretion of gastric fluid.

Food is consumed in crushed form, by baking, boiling and steaming. Patients are allowed the following products:

semi-sweet weak tea, fresh milk, rosehip infusion, fruit juices diluted with water, unsweetened, compotes;
stale bread, yesterday's pastries, cookies (dry);
fermented milk products, milk, puddings;
pureed soups;
steamed lean meat (veal, beef, young lamb, rabbit, poultry, except goose, duck);
porridges from various grains, except rice, semolina;
vegetables with starch, boiled or baked (potatoes, carrots, green peas, cauliflower).

No. 5SH

Dietary treatment table 5Sh is indicated for persons diagnosed with postcholecystectomy syndrome, gastritis, and hepatitis in an acute form. The goal of low-calorie nutrition (up to 2100 kcal) is minimal impact of foods on the liver and gastrointestinal tract, reducing the intensity of bile secretion.

The diet provides for a sharp restriction of fats, a sufficient content of amino acids, and a moderate restriction of carbohydrates (except for nitrogenous substances, coarse fiber, purines). By following this diet, lipid metabolism improves in overweight people. Dishes in the diet are only boiled, steamed, grated.

No. 5P

Dumping syndrome in the postoperative period (gastric resection due to the presence of ulcers) is considered an indication for the use of a dietary diet. A special feature of the diet is an increase in calorie content to 2900 calories. The break between meals should not exceed 2-3 hours, you need to eat up to 7 times a day. The food must be consumed warm and in small portions, the size of two of your palms.

Menu for the week

The therapeutic method of dietary table No. 5 includes a varied, rich menu for every day.

1.First day

1 breakfast - rice milk porridge, white omelette, tea, lemon.
2 breakfast - .
Lunch - light soup, boiled meat with stewed carrots, dried fruit compote.
Afternoon snack - unsweetened cookies, tea.
Dinner - pasta, butter, cheese, mineral water.
At night - kefir.

2. Second day

1st breakfast - apple and carrot salad, steamed cutlets, coffee with fresh milk.
2 breakfast - apple.
Lunch - cabbage soup without meat, as a side dish - stew cabbage with a piece of boiled fish, jelly.
Afternoon snack - a decoction of rose hips with cookies.
Dinner - buckwheat, mineral water.
At night - kefir.

3. Third day

First breakfast - oatmeal, cottage cheese with added sugar.
Lunch - soup, rice, boiled chicken fillet, compote.
Afternoon snack - juice or fruit drink.
Dinner - mashed potatoes, boiled fish, a glass of rosehip broth.
At night - kefir.

4. Fourth day

First breakfast - noodles with butter and lean meat, tea.
Second breakfast - in sour cream.
Lunch - soup, oatmeal porridge, lean cabbage rolls, jelly.
Afternoon snack - fruit.
Dinner - milk rice porridge with butter, cheese, tea.
At night - kefir.

5. Fifth day

First breakfast - 1 glass of kefir.
Second breakfast - baked apple.
Lunch - borscht, some boiled meat, jelly.
Afternoon snack - tea, dry biscuits.
Dinner - mashed potatoes, boiled fish, salad, mineral water.
At night - kefir.

6. Sixth day

First breakfast - steamed cutlets, buckwheat, tea.
Second breakfast - carrot puree, jam;
Lunch - noodle soup with milk, cottage cheese pudding, compote.
Afternoon snack - jelly.
Dinner - semolina porridge with steamed prunes, mineral water;
At night - a cup of kefir.

7. Seventh day

First breakfast - potatoes, herring, tea.
Second breakfast - baked apple.
Lunch - cabbage soup, noodles, steamed meat cutlets, compote.
Afternoon snack - with cookies.
Dinner - cheesecakes in sour cream, omelet, mineral water.
At night - kefir.

Recipes for dieting

Borscht is a healthy, fortified dish for the diet, which is prepared from many vegetables. For diet No. 5, a low-calorie borscht recipe specially developed by nutritionists is used.

To prepare you will need:

cabbage - ¼ head;
carrots - 1 pc.;
beets - 2 pcs.;
tomato - 1 pc.;
bell pepper - ½ piece;
potatoes - 3-4 tubers;
celery, bay leaf, salt, fresh herbs.

Preparation of dietary borscht:

Chop the cabbage and pour into a large saucepan.
Peel the potatoes, cut them into cubes, and add them to the cabbage.
Pour water over the chopped vegetables and place on the stove. After boiling, add salt and simmer for half an hour.
Three carrots and beets on a grater.
Cut the onion, tomato, pepper, celery into small cubes.
Place everything in a slow cooker and set it to “Stew” mode (15 minutes).
Place the stewed vegetables in a saucepan.
Cook for another 15-20 minutes, add the greens a few minutes before the end of cooking. The dish for the diet table is ready.

Acute inflammation of the liver or biliary tract (acute hepatitis, cholangitis, cholecystitis) in the initial stage or in combination with other diseases of the gastrointestinal tract (gastric and duodenal ulcers, gastritis, enterocolitis);
Inflammatory diseases of the liver and gall bladder at the recovery stage (hepatitis, cholangitis, cholecystitis);
Chronic diseases of the liver and gall bladder without exacerbations (chronic hepatitis or cholecystitis);
Liver cirrhosis (uncomplicated by liver failure);
Cholelithiasis;
Chronic pancreatitis without exacerbations or at the recovery stage.

Inflammatory diseases of the liver and biliary tract – diseases affecting the bile-forming (liver) and biliary (gallbladder, bile ducts) systems. They are considered one of the most common pathologies in the world, and every year the number of people suffering from these diseases is only increasing. The most common causes of inflammatory processes in the liver and bile ducts are viruses and microorganisms, poisoning with various poisons or medications, serious disorders of the metabolism of bile acids, etc.

Often, disruption of the liver and gallbladder can be caused by an unhealthy lifestyle, poor nutrition, abuse of fatty foods or alcohol. Regardless of the cause, such diseases require proper treatment and adherence to certain nutritional rules, since if left untreated in time, they can cause serious complications such as cirrhosis of the liver, liver failure, or malignant neoplasms in the liver or bile ducts.

The liver is the main participant in almost all metabolic processes occurring in the body. Many enzymes and biologically active compounds necessary for processing proteins, fats and carbohydrates are synthesized here. The liver is also responsible for the neutralization and breakdown of toxic metabolic products, medications or toxins that enter the body with contaminated food or water. Bile, produced in the liver, is involved in the process of digestion and assimilation of fats needed by our body as a building material or source of energy. From the liver it passes into the gallbladder, where it accumulates and, through the bile ducts, enters the intestines when food enters there. Impaired formation or release of bile leads not only to digestive disorders, but also to the occurrence of inflammatory processes that destroy liver and gallbladder cells.

In inflammatory diseases of the liver and biliary tract, symptoms such as pain in the right hypochondrium, hepatic colic, nausea, vomiting, fever, icteric coloration of the skin and sclera occur. In most cases, eating is accompanied by unpleasant sensations, which over time leads to loss of appetite and exhaustion of the body. Often, inflammation of the gallbladder (cholecystitis) is associated with the formation of gallstones.

Pancreatitis – inflammatory disease of the pancreas. This gland takes an active part in digestive processes. Its enzymes break down proteins, fats and carbohydrates, and also neutralize the acidic environment formed as a result of gastric juice entering the intestinal lumen. In addition to digestive enzymes, the pancreas also produces some hormones that play a huge role in metabolic processes. One of these hormones is insulin, which is involved in the absorption of glucose from food. A lack of this hormone leads to diabetes, a serious hormonal disease accompanied by various complications.
As with diseases of the liver and biliary tract, the causes of pancreatitis are poor diet, alcohol abuse, poisoning with various toxins, certain bacteria and viruses. Pancreatitis can also be a complication of gallstone disease or operations on the digestive tract.

Diet No. 5 is not a complete treatment for inflammatory diseases of the liver, biliary tract and pancreas, but is considered an important component of the treatment process:

Diet No. 5 is prescribed for acute or chronic diseases of the liver and biliary tract, as well as for cirrhosis of the liver and cholelithiasis;
Diet No. 5 P is a subtype of diet No. 5 and is intended for people suffering from chronic pancreatitis without complications or at the recovery stage.

What is the purpose of this diet?

The purpose of diet No. 5 is to normalize impaired digestive functions of the liver and bile ducts, regulate fat and cholesterol metabolism, and stimulate the secretion of bile. Also, diet No. 5 is designed to reduce the load on the liver and provide adequate nutrition to the body in conditions of impaired digestion.

Diet No. 5 P is aimed at providing chemical sparing of the pancreas, reducing the inflammatory process and eliminating symptoms, as well as normalizing the functions of the pancreas.

Diet in numbers

Meal schedule

Food is taken 5 times a day, with equal time intervals between meals. The last meal is taken 2-3 hours before bedtime. You need to drink 1.5-2 liters of liquid per day. When following this diet, it is recommended to take vitamins: ascorbic acid (150-200 mg), nicotinic acid (50-60 mg), as well as thiamine, riboflavin and retinol. It is recommended to replace sugar with xylitol or sorbitol. Overeating and abuse of heavy fatty foods are contraindicated. Soups: When following diet No. 5, cereal, vegetable, dairy and fruit soups are allowed. It is recommended to prepare soups using weak vegetable broths with the addition of cereals, chopped vegetables or pasta. Borscht, beetroot soup, and cabbage soup made from fresh cabbage are also allowed. It is recommended to replace frying flour and vegetables for dressing with drying.

When following diet No. 5 P, soups with cabbage are excluded from the diet. Among the cereals, the use of semolina, buckwheat, rice and oatmeal is allowed. It is recommended to wipe or finely chop vegetables. Also, if well tolerated, soups are seasoned with a small amount of sour cream, dill or parsley.

Excludes: soups cooked in rich meat, fish or mushroom broths, green cabbage soup, okroshka. When following diet No. 5 P, it is also not recommended to consume milk soups.

Meat and fish dishes: Both diet No. 5 and diet No. 5 P are suitable for lean meats (beef, veal, rabbit), poultry (chicken, turkey) and fish (hake, pike perch, cod). Tendons and fascia should be cut out of the meat, and the poultry should be cooked without skin. Dishes are served stewed, boiled or baked.

When following diet No. 5, meat and fish are prepared in pieces, in the form of meatballs or cutlets, and added to pilaf or cabbage rolls. Milk sausages are also allowed in limited quantities.

For diet No. 5 P, meat and fish dishes are prepared in the form of cutlets, meatballs, puree or soufflé. In the absence of exacerbations, meat and fish can be served in pieces. The meat is boiled or steamed.

Excludes:

Fatty meats, poultry and fish, pork, lamb or beef lard, smoked meats, liver, kidneys, sausages, canned meat or fish, salted or smoked fish.

Flour products: white or rye bread of yesterday's baking, dry biscuit, uneaten cookies, boiled or baked pasta, crackers without butter and spices. It is also allowed to eat baked goods made from soft dough with the addition of meat, fish, cottage cheese or apples.

Excludes: puff pastry products, pastries, fresh bread, sweet butter cookies. When following diet No. 5 P, you should also limit the consumption of rye bread.

Vegetables and fruits: It is recommended to eat fresh tomatoes, cucumbers, cabbage, carrots, beets, zucchini, and cauliflower. Fresh herbs (if well tolerated), green peas, non-acidic sauerkraut, and onions (pre-boiled) are also allowed. Recommended fruits and berries include apples, plums, cherries, raspberries, and strawberries. Vegetables are served raw, boiled or stewed, both as salads and as a side dish or independent dish.

Excludes: spinach, sorrel, mushrooms, bitter vegetables (onions, garlic, radishes, radishes, horseradish, turnips), very sour fruits and berries. It is also recommended to exclude canned vegetables, pickled or fried vegetables from the diet. Diet No. 5 P also does not include eggplants, sweet peppers, white cabbage, grapes, and bananas. You should also limit the consumption of raw and unprocessed fruits and berries.

Cereals: Rice, semolina, buckwheat, oatmeal and millet porridges are recommended. You can prepare pilaf with dried fruits, puddings with carrots and cottage cheese, crumbly porridges, cereals, boiled or baked pasta. For diet No. 5 P, pureed porridges cooked in water with milk, cereal soufflés, and casseroles are suitable.

Excludes: you should limit your consumption of legumes. Diet No. 5 P also excludes millet, corn, barley and pearl barley. Also, when following diet No. 5 P, crumbly porridges are not recommended.

Eggs and dairy products: soft-boiled egg (one per day if well tolerated), egg white omelet. You are allowed to consume up to 1 yolk per day. Among dairy products, cottage cheese, kefir, yogurt, whole or powdered milk, acidophilus, as well as mild and low-fat varieties of cheese are recommended. Sour cream is allowed only as a seasoning for dishes. Butter is allowed in limited quantities. When following diet No. 5 P, preference should be given to low-fat dairy products.

Excludes: whole egg dishes, more than two yolks per day, hard-boiled or fried eggs. High-fat dairy products, cream, fermented baked milk, sour cream, sharp or fatty cheeses are also not recommended.

Sweet dishes: jams or jams, honey, marshmallows, marshmallows, jellies, mousses, marmalade, meringues are recommended. The use of fruit or berry compotes and jelly is also allowed. You should not abuse sugar; it is partially replaced by xylitol or sorbitol. When following diet No. 5 P, jams and jams are allowed in limited quantities.

Excludes: chocolate, ice cream, confectionery rich in cream or cooked on fluffy sponge cakes.

Sauces, spices, herbs: When following diet No. 5, milk, sour cream or fruit sauces, as well as vegetable gravy, are allowed. Flour for sauces is not fried. You can also season dishes with herbs (dill, parsley), vanilla or cinnamon.

Excludes:

Sauces based on meat, fish or mushroom broths, tomato sauces, hot seasonings (mustard, pepper), vinegar, as well as any types of spices.

Beverages: weak tea with lemon, weak coffee with added milk, compotes, juices, jelly made from fruits, berries and dried fruits. Vegetable decoctions, rosehip decoction or wheat bran decoction are also allowed.

When following diet No. 5 P, instead of sugar, xylitol is added to tea and coffee, compotes are prepared without sugar, and sweet juices should be diluted with water.

Excludes: cold, carbonated drinks, strong tea or coffee, cocoa. You should also avoid overly sweet juices or any alcoholic drinks.

First breakfast: to choose from:

Vinaigrette with vegetable oil;
Curd pudding with jam;
Steamed egg white omelette;
Buckwheat porridge with boiled meat;
Milk oatmeal with fruit.

Liquid: tea with lemon, coffee with milk, fruit juice.
Lunch: to choose from:

Baked apple;
Fresh low-fat cottage cheese;
Rose hip decoction;
Weak tea and dry biscuits;
Berry jelly.

Dinner: first to choose from:

Vegetarian borsch;
Milk soup with rice;
Soup from prefabricated vegetables with pasta;
Fruit soup with rice;
Cream soup of potatoes and carrots.

Second to choose from:

Boiled fish with baked potatoes;
Buckwheat porridge with chicken cutlets;
Boiled rice with chicken roll;
Mashed potatoes with boiled beef;
Vermicelli casserole with boiled chicken.

Dessert to choose from:

Fruit jelly;
Raspberry jelly;
Apple compote;
Unsweetened cookies with jam;
Fresh apple.

Afternoon snack: to choose from:

Rose hip decoction;
Weak tea with crackers;
Vegetable broth;
Calcined cottage cheese;
Fruit juice with dry biscuit.

Dinner: to choose from:

Boiled meat with vegetable side dish;
Steamed fish with carrot and potato puree;
Buckwheat krupenik with meatballs;
Pilaf with chicken bits;
Boiled vermicelli with meat cutlets.

Liquid: rosehip decoction, weak tea, fruit juice.
Before bedtime: a glass of kefir.

Dietary table 5 is a specially developed therapeutic nutrition plan that has a gentle effect on the body of patients with problems with the liver and biliary tract. A well-designed diet alleviates the condition of patients at different stages of the disease.

This diet is one of the therapeutic and health-improving methods developed by the Soviet nutritionist M.I. Pevzner. Today, in medicine and nutrition, fifteen programs of this specialist are practiced, helping to defeat different groups of diseases, each of them is assigned a specific number.

As a rule, therapeutic diet table No. 5 is prescribed by a doctor to a patient experiencing health problems. This technique is prescribed for patients with the following diseases:

Chronic or acute hepatitis, cholecystitis;
Cholelithiasis;
Liver dysfunction.

This diet improves the secretion of bile, restores the functionality of the liver and the functioning of the bile ducts. There are three main types of dietary table 5:

Table 5A is designed to ensure maximum sparing of all digestive organs and liver rest during acute hepatitis or cholecystitis, as well as exacerbation of chronic forms of these diseases. Therefore, foods rich in purines (for example, liver and cocoa), the destruction of which produces uric acid, coarse fiber, oxalic acid (found in sorrel and rhubarb leaves), and cholesterol, are completely excluded from the menu. Fats are limited (mostly refractory: these include butter, beef or lamb fat, lard, chicken fat, pork fat/lard). You can eat either boiled or mashed dishes, as well as baked ones - but without a rough crust. Cold food is excluded.
Table 5 indicated for acute hepatitis and cholecystitis at the recovery stage, as well as chronic cholecystitis and cholelithiasis without exacerbation. Its purpose is to provide chemical sparing to the liver. The same foods are excluded from the menu as in diet table No. 5 A. The fat restriction is still in effect, but it is becoming less stringent. But the list of permitted methods of preparing dishes is expanding: food can not only be boiled or baked, but also occasionally stewed. Only stringy meats and fiber-rich vegetables are pureed, not all dishes. Very cold food is prohibited.
Table 5P suitable for patients with chronic pancreatitis during the recovery period after an exacerbation (and beyond). Its goal is to provide mechanical and chemical sparing of the stomach and intestines and normalize pancreatic function. This diet option is characterized by a high protein content and a reduced amount of fat and carbohydrates. Those products that were prohibited at treatment table No. 5A are strictly limited in this version. Fried foods are prohibited; you can eat boiled, baked, or steamed foods (usually chopped). Very cold foods are still not allowed.

Features of treatment table 5

No more than 90 g of fat per day, of which 30 percent should be of plant origin.
No more than 400 g of carbohydrates per day, of which 80 g are sugar.
No more than 90 g of protein, of which 60 percent should be of animal origin.
You need to drink at least two liters of fluid per day.
Up to 10 g of salt per day is acceptable.
You can include xylitol and sorbitol - up to 40 g per day.
The calorie content of the diet per day should be no more than 2000 kcal (some sources state the figure is 2500 kcal).

To get the maximum effect from the Table Number 5 diet, doctors recommend that patients follow the following rules:

You need to eat five to six times a day in small portions of equal volume.
You need to eat at the same time every day.
Patients are prohibited from eating foods that are too cold or too hot.
It is best to steam meals for a gentle diet; you can also bake or boil permitted foods.
Foods that are too hard or contain coarse fiber must be carefully grated, chopped in a blender or minced.

Permitted and prohibited products

Table 5 implies the inclusion of healthy foods in the diet and the exclusion of foods that are harmful to health in diseases of the liver and biliary tract.

Products allowed for consumption during this therapeutic diet include:

Among the cereals and pasta, it is allowed to eat dishes made from semolina, buckwheat, oatmeal and rice.

Cereals and pasta. It is allowed to eat dishes made from semolina, buckwheat, oatmeal and rice.

Fruits and berries. The menu may include apples, pomegranates, bananas, and dried fruits. You can eat strawberries and other sweet berries.

Soups. Cereal soups with vegetable broth, dairy soups with pasta, vegetarian cabbage soup and borscht, as well as beetroot soup are allowed. Please note an important technological point: flour and vegetables for dressing cannot be fried, only dried.

Meat, poultry and seafood. Lean beef, milk sausages, chicken fillet (the skin must be removed), and rabbit are allowed. For fish and seafood, pike perch, hake, cod, as well as squid and shrimp are recommended.

The daily diet may include one yolk and a white baked omelet.

The diet should include dairy products with a reduced percentage of fat. Low-fat sour cream can be used as a salad dressing. The consumption of milk, kefir, low-fat cheeses, cottage cheese and yogurt is allowed.

Beverages. It is best to drink weak tea. It is allowed to include in the menu fruit drinks from berries, juices from vegetables and fruits diluted with water, compotes from mashed berries and fruits, decoctions from vegetables and herbs. If you are diagnosed with diabetes mellitus, you should definitely read the information about.

It is allowed to include both butter and vegetable oil in recipes.

Marmalade, marshmallows, honey and caramels are allowed in limited quantities.

Products prohibited for consumption during the diet include:

Vegetables: Radishes, radishes, green onions, garlic, white cabbage, mushrooms, marinated vegetables, parsley, sorrel, spinach are not recommended for consumption.
Dishes containing legumes, millet, pearl barley, barley and corn are prohibited.
Very fresh bread, butter, puff pastry and fried dough (for example, pies) are strictly prohibited.
Sour berries, vegetables and fruits that cause flatulence are not recommended.
Meat, fish and mushroom broths are prohibited; okroshka and green cabbage soup are also excluded.
It is necessary to cross out fatty fish and meats from the menu. Offal is also prohibited - liver, kidneys, brains - along with smoked meats and canned meat.
Dairy products: you should not eat fatty milk, cream, fermented baked milk, as well as other fermented milk drinks with a high percentage of fat content.
Pepper, mustard, horseradish and other hot seasonings should not be added to dishes.
Strong tea, coffee, cocoa, alcoholic beverages and carbonated water are prohibited from drinking.
It is necessary to completely abandon chocolate, ice cream and cream products.
Exclude pork, beef, lamb lard and cooking fats from the diet.

If all the rules are followed, doctors guarantee quick relief from all symptoms of the disease.

Dietary table 5: weekly diet

How long the patient will have to eat in accordance with this therapeutic diet depends on the characteristics of the body and the severity of the disease. You can adhere to the above nutritional rules for 5 weeks.

Monday

In the morning - oatmeal soup, a piece of cheese, rye bread.
Snack - juicy green pear.
For lunch - rice broth, minced fish meatballs, grated fruit compote.
For an afternoon snack - a glass of low-fat milk with soft crackers.
For dinner - vinaigrette with vegetable oil, boiled egg yolk, a glass of kefir with softened dried apricots.

Tuesday

In the morning - semolina porridge with strawberry jam, a glass of banana milkshake.
Snack - low-fat cottage cheese with the addition of sour cream or fresh strawberries.
For lunch - a glass of low-fat milk, minced meat roll, rice soup with sour cream.
For an afternoon snack - grated carrot salad.
For dinner - a salad of grated boiled beets with the addition of prunes, chicken fillet cabbage rolls with the addition of rice, a glass of warm, weak tea.

Wednesday

In the morning - manna with raisins, cottage cheese and berry pudding, tea with milk.
Snack - fresh or boiled fruit puree.
For lunch - buckwheat soup, a piece of boiled beef, a salad of grated cucumbers with the addition of red cabbage.
For an afternoon snack - baked apples with honey.
For dinner - pike perch in sour cream, rice broth, mashed potatoes.

Thursday

In the morning - cheesecakes with the addition of dried apricots, liquid buckwheat porridge, a piece of cheese, rosehip decoction.
Snack - juice from carrots and apples, low-fat cottage cheese.
For lunch - rabbit fillet baked in sour cream, pumpkin porridge, green tea with honey.
For an afternoon snack - an omelette of two egg whites with milk.
For dinner - boiled cabbage salad with egg yolk and squid, rice, sweet apple juice.

Friday

In the morning - an omelet of egg whites and vegetables, a salad of carrots and cheese, apple compote.
Snack - salad of apples, bananas and steamed raisins with the addition of yogurt.
For lunch - zucchini soup without adding meat, steamed cod, a glass of low-fat milk.
For afternoon snack - rice pudding.
For dinner - vegetable casserole, boiled chicken fillet, a glass of weak black tea, a piece of marshmallow.

Saturday

In the morning - oatmeal with milk, low-fat cottage cheese with the addition of pomegranate, berry jelly.
Snack - boiled cabbage with rice, a glass of kefir.
For lunch - beetroot soup, steamed cutlets made from lean minced beef with buckwheat, pear compote.
For an afternoon snack - apple and carrot puree.
For dinner - baked beef with apples and milk sauce, stewed red cabbage with grated carrots, and berry juice.