Reminder about the therapeutic diet 13. Pevzner's diet: a description of all dietary tables

It is no secret that the body of each person is unique in its own way, and accordingly, a suitable diet should be selected based on individual characteristics, as well as the presence of diseases.

Modern medicine has been successfully using the numbered diet system for over fifty years. It was developed in the middle of the last century by the founder of Soviet dietology, Manuil Isaakovich Pevzner. This system of dietary tables is divided according to the principle of fifteen complexes, each of which is used for a certain type of disease.

Next, we will talk about treatment table number 13. This diet has proven itself as an effective tool in the treatment of infectious diseases and is recommended by many leading experts in the field of gastroenterology. Table number 13 helps well in restoring strength, helps to reduce the load on the digestive system and remove accumulated toxins, and also increases the body's resistance to acute infections.

A characteristic feature of this diet is the reduced level of energy value of food consumed. The daily norm is about 2000 kcal. You should eat in small portions 5-6 times a day, between meals you need to drink as much liquid as possible, at least two liters per day.

Below is a list of foods that must be included in the diet, and those whose consumption is unacceptable as part of this diet.

Approved Products

bakery products - baked from flour of the first grade, wheat bread. Bread must be pre-dried in the oven or toaster. It is also allowed to use pastries from lean dough;
fish - you can eat any kind of low-fat fish, such as: pike, perch, cod. The method of its preparation is fundamental; boiling or steaming is allowed;
meat - as well as fish, meat should contain a minimum amount of fat. Well suited rabbit, ostrich, chicken, veal, tongue, turkey. Before cooking, the tendons and skin should be separated. Meat can be boiled or steamed;
soups - you can cook them on lean meat or fish broth. It is allowed to add egg flakes, well-boiled cereals, pasta and vegetables allowed for consumption;
dairy products - fat-free kefir, milk, cottage cheese, sour cream, cheese;
cereals - almost all types of cereals are allowed, with the exception of corn, barley and pearl barley. They should be well boiled and pureed, they can be added to broths and milk. You can also prepare puddings based on hercules, semolina, chopped rice or buckwheat;
vegetables - all types of vegetables with a low content of acids and essential oils are indicated for consumption, such as: zucchini, well-ripened tomatoes, beets, potatoes, carrots, cauliflower. In order to diversify the menu, you can steam soufflé from the listed vegetables;
fruits - all kinds of ripe and sweet fruits, berries.
drinks - weak tea and coffee with the addition of a small amount of lemon, rosehip broth, vegetable and fruit juices (it is better to dilute with boiled water), fruit drinks, kissels.

In addition to the above, the diet is diversified with omelettes and soft-boiled eggs, jam, sugar, marmalade, jam, baked apples. Refined types of sunflower oil can be added to dishes (in an amount of not more than 10 grams per day).

Prohibited Products

smoked meats, sausages, fatty meat;
cabbage soup, borscht, soups on fatty broth;
salted and smoked fish, as well as fish species with a high fat content;
pastry, fresh bread, products using rye flour;
fried and hard-boiled eggs;
onions, radishes, cucumbers, cabbage, garlic, sorrel, radish;
fatty dairy products;
strong tea and coffee, alcohol;
spices, horseradish, mustard, hot and fatty spices;
fruits with a rough skin, as well as with a high fiber content.

Indicative menu for the day

8:00 - 10:00 - milk-based semolina, weak tea with a small slice of lemon;
10:30 - 11:00 - rosehip broth and soft-boiled egg;
12:00 - 14:00 - a small portion of vegetable soup, steamed meat cutlets, rice porridge, compote;
16:00 - 18:00 - a couple of small baked apples;
19:00 - 21:00 - boiled fish, a small portion of mashed potatoes, diluted fruit juice;
After 22:00 - kefir.

In order for the use of dietary table number 13 to be effective, you must follow all the recommendations and not deviate from them. It largely depends on whether you achieve the desired result and whether you benefit your health.

Purpose of diet No. 13
Activation of recovery-adaptive mechanisms and reparative processes in tissues. The diet is aimed at sparing the digestive organs, as well as the speedy removal of microbial toxins from the body. Also, this table stimulates the body's defenses.

General characteristics of diet No. 13
A diet with a reduced energy value, due to fats and carbohydrates, with a high content of vitamins. The diet is varied in terms of a set of dishes, but with a restriction of vegetables, free milk, spicy dishes, snacks and spices.

The food is pureed, boiled or steamed. The diet for acute infectious patients should be mechanically, chemically and thermally sparing. The temperature of cold dishes is not lower than 15°С, hot - not higher than 65°С. When cooking products, only cooking in water or steam is used. Roasting, stewing and baking in the oven is prohibited.

Frequent small meals are needed. Eating at least 6 times.

A febrile patient cannot be content with the fact that he receives food and drink only during the day and certainly at those hours when breakfast, lunch or dinner is supposed to be in a medical institution. The largest meal of such a patient should be prescribed for those hours when his body temperature drops and appetite appears. Often, at high body temperature, patients do not sleep at night, and you need to use the hours of such wakefulness to give food.

The diet is usually prescribed for a short time - no more than 2 weeks.

Chemical composition and energy value of diet No. 13
Proteins - 75-80 g (60% -70% animals), fats - 60-70 g (30% vegetable), carbohydrates 300-350 g; energy value - 2200-2300 kcal., retinol 2 mg, thiamine 4 mg, riboflavin 4 mg, nicotinic acid 30 mg, ascorbic acid 150 mg; sodium 3 g, potassium 3.8 g, calcium 0.8 g, phosphorus 1.6 g, magnesium 0.5 g, iron 0.020 g.

The liquid must be taken in large quantities (up to 2.5 liters), this is what accelerates the elimination of toxins and alleviates the patient's condition. Table salt is recommended to be consumed in a slightly reduced amount - 6 g.

Recommended dishes and products for diet number 13
- Wheat bread made from premium flour, dried or in the form of crackers.
- Soups are not strong, fat-free meat and fish broths with egg flakes, quenelles, slimy soups, soup-puree from meat, soup with boiled cereals (rice, oatmeal and semolina). Soups can be seasoned with vermicelli or vegetables can be added.
- Meat and poultry of low-fat varieties, steamed; souffle and mashed boiled meat, meatballs, steamed meatballs.
- Fish of low-fat varieties in boiled and steam form, in pieces or chopped.
- Milk and dairy products - fermented milk drinks (kefir, acidophilus, etc.), fresh cottage cheese, products made from it, grated mild cheese, sour cream only in dishes.
- Butter.
- Eggs - soft-boiled egg, protein omelette.
- Cereals - well-boiled semi-liquid, viscous cereals with the addition of broth or milk (buckwheat, rice, oatmeal).
- As side dishes, you can cook boiled and stewed vegetables (in the form of stew, caviar, mashed potatoes). Potatoes, carrots, beets, cauliflower, pumpkin in the form of mashed potatoes, soufflés, steam puddings.
- Salad of grated carrots, fresh cucumbers and tomatoes and other vegetables (cabbage, radish) is used only after recovery from acute pneumonia or bronchitis, but not at the height of the disease.
- Fresh fruits and berries, not hard, thermally and mechanically processed, in the form of mashed potatoes, mousses, as well as fresh juices prepared from them (before use, they must be diluted with water in a ratio of 1: 1), compotes, fruit drinks, jelly, jams, jams and marmalade.
- Drinks - weak tea and coffee with lemon or milk, rosehip broth.
- Sugar, honey, jam, jam, marmalade.
- Yeast is a very useful product for patients with suppurative lung diseases. They contain large amounts of B vitamins and proteins. Yeast also contains carbohydrates and a small amount of fats, pantothenic, para-aminobenzoic and folic acids, biotin and minerals (calcium, magnesium, potassium, iron, sodium, phosphorus, sulfur). The yeast is placed in a saucepan, poured with water in a ratio of 2.5: 1 and simmered in a water bath, stirring occasionally. Salt can be added at the tip of a knife if desired. After 45-60 minutes, the yeast is ready. They are cooled and added to various dishes (first and second).

Excluded foods and dishes for diet No. 13
- Rye and any fresh bread, muffin.
- Spicy snacks.
- Fatty broths cabbage soup, borscht.
- Whenever possible, food is prepared without the use of vegetable oil.
- Fatty meats, poultry, fish.
- Sausage, smoked meats, salted fish, canned meat and fish.
- Do not eat fried or hard-boiled eggs.
- Whole milk and cream, fatty sour cream, fatty and spicy cheeses.
- Millet, barley and barley groats, pasta.
- Exclude products that cause increased gas formation - cauliflower and white cabbage, radish, legumes (peas, beans in the form of cereals, as part of soups, stews or other dishes).
- White cabbage, radish, radish.
- Fruits rich in fiber.
- It is not recommended to drink strong coffee, tea, alcoholic beverages are strictly prohibited.

Diet table 13 according to Pevzner is a diet of therapeutic and preventive nutrition, which is prescribed for acute infectious (bronchitis, pneumonia, purulent sinusitis and sinusitis) diseases.

Table number 13 according to Pevzner supports the overall strength of the body, helps to reduce intoxication and increases resistance to various infectious diseases.

With bed rest, the diet has an underestimated energy value - 2000-2300 calories. In her menu, the amount of carbohydrates and fats consumed is cut, while the amount of fortified foods is increased.

The chemical composition of the daily diet:

Carbohydrates - 300-350 grams;
Proteins - 70-80 grams (30-40% vegetable);
Fats - 60-70 grams (80% of animals).

The table allows you to add table salt to food in the amount of 8-10 grams.

The volume of consumption of free fluid should be as high as possible. During the day, the patient must consume at least 2 liters of pure non-carbonated water, in addition to teas, juices, compotes and soups.

What is possible, what is not

For a speedy recovery, diet number 13 obliges you to include easily digestible foods in the menu that do not contribute to flatulence and constipation. Allowed:

Wheat bread of yesterday's baking and from it, biscuit cookies;
Mucous and grated cereals from, and;
Pasta as a separate side dish, as an additive in mashed potatoes or the base of a casserole;
Soups on mucous and vegetable broths, light fish and meat broths;
-, curdled milk, cottage cheese, unsalted, sour cream. Whole milk and cream can only be used as ingredients in dishes;

Low-fat varieties of meat and fish in boiled and baked form, various grated and mushy dishes of them;
Eggs no more than 2 pieces per day;
Vegetables in fresh and thermally processed form;
Soft, ripe and sweet fruit in the form of soufflé, puree or mousse;
Sweets in limited quantities - jam, jam, honey, marshmallow, meringue, marmalade;
and cold-pressed oils up to 100-150 grams per week;
Black and green tea, decoction of chamomile and rose hips, weakly concentrated juices, kissels, compotes, fruit drinks.

Diet table number 13 excludes foods that are heavy for the stomach from your diet. The following are under the ban:

hot baking;
Barley, and;
Legumes - peas, chickpeas, beans;
high percentage of fat content, gastronomic yoghurts and curds with various fillings;
Fatty meats and rich broths from them;
From vegetables - cucumbers, onions, garlic, white cabbage and radishes;
Unripe and sour berries, fruits, with a predominance of;
Marinades and pickles;
Spicy and smoked dishes;
Chocolate, cocoa, confectionery with cream fillings;
Sweet carbonated drinks, alcohol.

Menu for every day

Diet number 13 promotes sparing of the gastrointestinal tract. With strong inflammatory processes, the menu is signed in such a way as to exclude food irritants and create a favorable environment for a quick recovery.

During the period of infectious diseases, the patient's diet should be fractional and as varied as possible. For a day, 5-6 meals are obtained every 2-3 hours. In addition to the usual breakfast, lunch and dinner, you need to arrange snacks. So a person will not overload the stomach (portion size within 300 milligrams) and at the same time will not give him the opportunity to signal a feeling of hunger.

Possible menu options for the week:

Monday

Breakfast: semolina with cherry jelly;
Snack: fruit puree;
Lunch: fish soup with noodles, steamed beef;
Afternoon snack: biscuit cookies, decoction of wild rose berries;
Dinner: boiled pollock fillet with vegetables.

Tuesday

Breakfast: sweet omelet, tea with lemon;
Snack: blueberry soufflé;
Lunch: with meatballs, naval pasta;
Afternoon snack: boiled with sour cream;
Dinner: lazy cabbage rolls, a glass of yogurt.

Wednesday

Breakfast: steam cheesecakes with sour cream, rice bowl;
Lunch: pear pudding;
Lunch: beetroot, with beef liver;
Afternoon snack: mincemeat from soaked herring, berry compote;
Dinner: vegetable casserole.

Thursday

Breakfast: low-fat cottage cheese with raisins and dried apricots, tea;
Snack: baked;
Lunch: chicken soup with dumplings, potatoes with goulash;
Afternoon snack: stewed carrots, apple-pear juice;
Dinner: young beef soufflé.

Friday

Breakfast: pureed rice porridge, coffee with milk;
Snack: baked pumpkin pieces with honey;
Lunch: milk soup with noodles, steamed chicken meatballs;
Snack: 50-60 grams of marmalade, decoction of oats;
Dinner: sea bass aspic, glass.

Saturday

Breakfast: oatmeal porridge with milk, strawberry compote;
Snack: dumplings with potatoes in sour cream;
Lunch: cheese cream soup, meatballs with fresh tomato;
Afternoon snack: vegetable pudding, toast with a thin layer of apple jam;
Dinner: liver cake, a glass of curdled milk.

Sunday

Breakfast: pasta with sour cream or grated cheese;
Snack: cottage cheese and raspberry dessert;
Lunch: cauliflower soup, dried bread with meat pate;
Snack: stewed zucchini with minced meat;
Dinner: hake baked with a carrot in the sleeve, a glass of kefir.

Dish recipes

Diet number 13, despite all its limitations, can be delicious and varied. All dishes should be boiled or steamed, and served in a mushy, pureed, pureed or chopped form. But even with allowable heat treatment and a minimum of serving methods, you can find and come up with many interesting recipes.

semolina

Ingredients:

100 grams of semolina;
180 grams of sugar;
3 art. l. raisins;
4 eggs;
1 glass of milk;
A pinch of vanilla.

Cooking:

Separate the yolks from the whites. Grind the first with sugar, beat the second until a thick foam and refrigerate. Boil semolina porridge in milk and pour into it in a stream, stirring constantly, the yolks with sugar. Then add raisins to the semolina mass and gently fold in the proteins. Put the finished "dough" in a buttered mold and send it to the preheated oven for 25-30 minutes. When serving, pour semolina with jam or jam.

Diet table number 13, with strict adherence to it, gives good results. Together with drug treatment, it literally in a week is able to get the patient out of bed: remove toxic substances from the body, remove inflammatory processes in the affected tissues, and increase immunity.

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Treatment and rehabilitation table No. 13 according to Pevzner was designed specifically for people in the recovery period after previously transferred pathologies of an infectious nature. The basis of this nutrition is the activation of natural detoxification mechanisms, strengthening the body's defenses, strengthening the overall resistance, as well as maintaining the gastrointestinal tract during the rehabilitation period.

Dietary table No. 13 is complete in its composition and does not contain strict food restrictions, which allows the body to return to its original structural and functional state in a short period of time.

Characteristics and general principles of nutrition

From a calorie point of view, this diet is classified as a moderate-calorie diet. The daily amount of calories consumed is about 2300 units.
Against the background of dietary recommendations, intoxication decreases, the mucous membrane of the gastrointestinal tract is not irritated along its entire length, and the natural mechanisms of recovery of the whole organism are activated.

The general characteristics of dietary ration No. 13 according to Pevzner are as follows:

The volume of consumed protein component is 80 g per day, while animal proteins account for at least 60% of the total volume.
The volume of the carbohydrate component varies from 300 to 350 g per day.
The volume of the fat component of the diet is from 60 to 70 g per day.
The daily amount of table salt varies from 8 to 10 g. If the patient has severe vomiting or profuse sweating, then the amount of table salt is increased by an average of 2-3 g per day.
The amount of liquid consumed is 2 liters per day. If the pathology is accompanied by stool disorders in the form of diarrhea and profuse vomiting, then the volume of fluid consumed is increased by 1.5 times.
The frequency of meals is 5-6 times a day.
During cooking, it is recommended to use the technique of boiling or steaming.
All foods consumed should be easily absorbed by the human body, without causing constipation and diarrhea.
Fresh and thermally processed foods should be served crushed to a homogeneous mass.
It is recommended to avoid eating too cold or too hot food.

Indications

Diet No. 13 according to Pevzner is prescribed to patients during the rehabilitation period after such diseases of an infectious nature:

Infectious and inflammatory pathologies of the lung tissue, trachea and larynx;
Acute form of bronchitis;
Laryngitis, pharyngitis;
Acute form of tonsillitis;
Inflammatory damage to the lung tissue;
Other variants of infectious and inflammatory pathologies, which were accompanied by signs of general intoxication of the body, general weakness, fever and pain.

List of allowed ingredients

Any unsuccessful experiments with the use of certain foods can lead to the development of serious complications from the gastrointestinal tract, as well as to a deterioration in the general condition of a person during the rehabilitation period. That is why it is important to pay attention to the list of permitted products that can be used for cooking.

These ingredients include:

Vegetable ingredients and greens, which include pumpkin, zucchini, carrots, grated cauliflower, red beets and potatoes. Tomatoes are allowed in moderation.
Grocery. Allowed rice, oatmeal and buckwheat, pre-boiled and grated. It is also allowed to use vermicelli.
Chicken and quail eggs in the form of steam omelettes, as well as boiled soft-boiled.
Dairy and dairy products. It is allowed to use fat-free cottage cheese, kefir, low-fat sour cream, cream and whole milk added to ready-made meals and drinks.
As first courses, it is permissible to use puree soups on a non-concentrated fish or meat broth with the addition of allowed vegetables, pasta and cereals.
Berry and fruit components. It is recommended to eat dry fruits, pre-soaked and mashed to a state of puree, baked and mashed apples, as well as berries and fruits of sweet varieties.
Meat and fish ingredients. Without harm to health, it is recommended to use dietary and red meat, purified from connective tissue elements, skin, fat and tendons. In addition, for cooking it is recommended to use fish with a low fat content.
Confectionery and sweets. As a dessert, you can use protein cream, whole milk jelly, homemade jelly, marshmallows, natural honey, fruit or berry jam, jam and sugar.
Bakery products. It is permissible to include dried biscuit, diet cookies, bread from flour 1 or the highest grade of yesterday's baking in the menu.
Fats. Cooked dishes can be seasoned with olive, sunflower or butter without salt.
Beverages. It is recommended to use weak green and black tea, a drink made from coffee powder, rose hips, berry fruit drinks.

What Ingredients Are Banned?

The body of a person who is in the rehabilitation period after previously suffered pathologies of an infectious nature requires a sparing attitude, therefore, medical experts recommend that you familiarize yourself with the list of those foodstuffs, the consumption of which can lead to a deterioration in the general condition, slow down rehabilitation and negative reactions from the gastrointestinal tract. Subject to diet No. 13 according to Pevzner, it is recommended to completely abandon the use of such food ingredients:

Products containing cocoa, concentrated coffee.
Products from sweet and puff pastry, freshly baked bread.
Dairy products with a high percentage of fat content, including pure cream and milk.
Fruit and vegetable ingredients rich in vegetable fiber.
Meat and fish ingredients subjected to salting, preservation, pickling and smoking, sausages and sausages, as well as varieties of fish and meat with a high fat content.
Some types of vegetables (cucumbers, onions, radishes, radishes, garlic, white cabbage and mushrooms).
Corn grits and barley, pasta and all kinds of legumes.
First courses cooked in a concentrated fish or meat broth.

Sample menu for the week

Diet ration No. 13 is formed in such a way that the human body, weakened by infectious diseases, can restore lost resources in a short period of time. A menu that takes into account all the recommendations and prohibitions of the diet will help you navigate the preparation of recipes for every day.

The approximate diet for the week is as follows:

	Breakfast. Oat flakes boiled in water, 1 soft-boiled chicken egg, black tea with milk. Lunch. 1-2 baked and pureed apples. Dinner. Puree soup cooked in chicken or beef broth with vegetable ingredients, mashed boiled broccoli. afternoon tea. 1 glass of acidophilus or homemade kefir. Dinner. Steamed chicken or beef cutlets, boiled buckwheat, rose hips.
	Breakfast. Steam cheesecakes with sour cream, coffee drink with milk. Lunch. Portion of fresh berries or fruits. Dinner. Vermicelli soup with chicken breast broth, beetroot salad seasoned with vegetable oil, steamed turkey or chicken fillet. afternoon tea. 1 glass of kefir or homemade yogurt. Dinner. Steamed beef or chicken meatballs, grated boiled potatoes, weak black tea with lemon.
	Breakfast. Oatmeal porridge boiled in water, unconcentrated green tea. Lunch. Banana pudding. Dinner. Fat-free cottage cheese casserole, carrot puree soup. afternoon tea. Egg steam soufflé. Dinner. Boiled rabbit meat, pureed boiled pumpkin pulp.
	Breakfast. Sandwich with bread from flour of the 1st grade, yesterday's baking with cheese. Lunch. Baked sweet apple or orange jelly. Dinner. Mashed vegetable soup. afternoon tea. Rice pudding. Dinner. Steamed minced chicken meatballs, non-concentrated green tea.
	Breakfast. Low-fat kefir, rice cakes with fruit jam. Lunch. Portion of berries or fruits. Dinner. Boiled carrot puree, steamed fish, lean rice soup. afternoon tea. Pear soufflé. Dinner. Boiled potato puree, tomato salad, black tea.
	Breakfast. 1 soft-boiled chicken egg, rice cakes, fat-free curd mass. Lunch. Homemade marmalade or fruit jelly. Dinner. Vegetable soup with chicken fillet, wheat or rice bread. afternoon tea. Apple compote, biscuit cookies. Dinner. Stew of permitted vegetables, fruit jelly.
	Breakfast. Semolina porridge boiled in water. Lunch. Baked sweet apple puree. Dinner. Potato soup with dill and parsley. afternoon tea. Black tea with lemon and fruit jam. Dinner. Steamed minced turkey cutlets, boiled cauliflower, low-fat kefir.

Recipes

There are many recipes for cooking first, second courses and desserts that are suitable for daily use during the rehabilitation period after infectious diseases. Some of these recipes will be offered for review.

Steam cheesecakes

In order to prepare a dish, you need to stock up on such products:

1/2 cup wheat flour;
200 g of cottage cheese;
2 chicken eggs;
Sugar and salt to taste.

Instructions:

Sugar, salt and chicken eggs must be thoroughly ground, then add cottage cheese and flour to the formed mass and prepare the dough.
Cheesecakes should be made from the resulting curd mass, which are steamed for a quarter of an hour.
The finished dish can be served with low-fat sour cream (fat content not more than 15).

Vermicelli soup with chicken

This light first course perfectly satisfies the appetite and favorably affects the digestion process. To make soup you will need Ingredients:

1 medium sized carrot;
300 g chicken or turkey breast;
1 onion;
A small handful of vermicelli;
Dill and parsley greens;
Salt to taste.

How to cook:

Chicken or turkey breast is cleaned from the skin, washed thoroughly, placed in an enamel pan and poured with water.
Next, peeled and washed onions are added to the pan, after which the broth is boiled for 60 minutes, while simultaneously removing the resulting foam.
Peeled and washed carrots are cut into small cubes and added to the broth.
The finished breast is removed from the broth, cut into medium-sized cubes and sent to the broth.
5 minutes before readiness, the soup is salted and vermicelli is added.

The finished dish is served with finely chopped dill or parsley.

Medicine has successfully learned to deal with a huge number of infections. But there is still the same huge number of pathogens that affect both children and adults. Severe diseases caused by viruses, fungi or bacteria require long-term treatment and recovery. Drug therapy, which is mandatory for infections, often reduces overall immunity and resistance to new diseases. To prevent the patient from falling into this vicious circle, a special therapeutic diet No. 13 is prescribed.

Application and purpose of the diet

Diet No. 13 is also known as table 13. It was compiled by the Soviet scientist Manuil Pevzner, who devoted his life to studying dietology and the relationship of diet with various diseases. Since the middle of the twentieth century and until now, this nutrition system has been used for severe infectious diseases.

Table number 13 is prescribed for pneumonia, acute bronchitis, whooping cough, bronchiolitis. It also helps to recover faster for patients who have undergone surgery on the thyroid gland, bones and soft tissues. Special sparing nutrition is required for patients with any pathological processes that are accompanied by suppuration.

Therapeutic diet is used during bed rest. Such a meal can last no more than two weeks. If the patient recovers quickly and does not need food sparing, the diet is stopped. If no improvement is observed, the patient's menu should be adjusted by the attending physician.

The purpose of the diet is to restore the general strength of the patient, increase resistance to infections, strengthen immunity. Due to the three types of sparing, the work of the digestive organs is supported.

Nutrition rules

Infectious diseases greatly deplete the body, and in combination with antibiotics significantly weaken it. With bronchitis, pneumonia or other diseases, it is important to make up for the lack of useful components and maintain vitality.

Diet number 13 is designed in such a way that the internal organs are not damaged, and the need for energy is replenished. The load on the gastrointestinal tract, liver, kidneys, and heart is reduced. The treatment technique pays special attention to cleansing the body of harmful microorganisms, toxins, and excess fluid.

The diet excludes indigestible foods, foods that cause the processes of decay, fermentation, and gases. The patient's diet should consist of food rich in vitamins,. The volume of liquids increases, 2-2.5 liters per day.

The patient's food should be sparing. There are three types of spacing:

Chemical. That is, the composition of food should be as easily digestible as possible. The first courses should be light, low in content, vegetables well boiled. All food should not irritate the digestive organs and the nervous system; spicy, sour, highly salty foods are excluded.
Mechanical implies the consistency of the served dishes. On the thirteenth diet, it is necessary to chop food well, wipe, boil it. Food should be of a homogeneous mass, in the form of cereals and mashed potatoes. It is forbidden to fry and bake, diet recipes should consist of boiled or steamed foods.
Thermal sparing of the internal organs is achieved due to the optimal temperature of the served dishes. Cold drinks and dishes should have a temperature of at least 150, hot - no higher than 650.

In order not to overload the digestive organs and the heart, it is forbidden to overeat. The patient should eat small portions at approximately equal intervals. It is advisable to plan the diet so that 6 small meals per day come out.

Snack: carrot mousse.

Before going to bed: acidophilus.

Tuesday

In the morning: liquid semolina in milk, weak tea.

Lunch: soup of carrots, potatoes and.

Lunch: Creamy tomato and cauliflower soup.

Snack: compote with dryers.

Dinner: fish dumplings, stewed zucchini.

Before going to bed: linden tea.

Friday

In the morning: carrot-apple puree, tea.

Snack: kefir.

For lunch: soup with buckwheat, a little sour cream and crackers.

Snack: low-fat pureed cottage cheese.

Dinner: fish soufflé, plum compote.

Saturday

In the morning: semolina porridge with milk, tea.

Snack: apple jelly.

Snack: plum compote.

Dinner: rabbit meatballs in sour cream.

Before going to bed: curdled milk.

Sunday

In the morning: carrot and semolina pudding, weak.

Snack: drying with rosehip broth.

For lunch: beetroot liquid puree, crackers.

Snack: cranberry mousse.

Dinner: chicken pudding, boiled potatoes.

Before going to bed: linden tea.

Preparing meals for diet number 13 takes time and requires attention. The main task in compiling the menu is to diversify the diet, using a minimum of products. The patient needs more useful components, so the diet should be diluted with healthy dishes as much as possible.

Cranberry mousse is not only a delicious dessert, but also healthy. Cranberries are rich in rare,. To prepare one serving of the dish, you need to wipe 50 g of washed berries through a fine sieve and leave to drain. Place the pulp in water and boil for 5 minutes, strain.

Enter diluted into the resulting broth and cook over low heat. After boiling, add cranberry juice to it and cool to room temperature. Beat the liquid with a mixer until fluffy foam, then pour into containers and place in the refrigerator. Before serving, dip the bowl with mousse in hot water for a few minutes and put it on a saucer.

Fish souffle is suitable as a second course and diversifies the menu. For it, you will need to boil the fillet of any low-fat fish, cool it and pass it twice through a meat grinder. Separately, fry a few tablespoons of flour in a pan, then dilute it in cold milk, pour the resulting liquid into boiling milk and cook until liquid sour cream.

Add egg yolks to the fish mass (1 pc. per 100 g of fish), milk mixture, a little butter, salt. Beat the remaining proteins in the foam and add to the minced meat, mix. Place the resulting mass in molds and steam.

Zucchini puree soup is prepared quickly and requires a minimum of ingredients. For it, you need to clean a large zucchini from the skin and seeds (for one serving), cut it into cubes and boil in a small amount of water. When the zucchini is cooked, cool a little, beat it with a blender and add 100 g of milk. Bring everything back to a boil and add two tablespoons of semolina. Cook everything until fully cooked. When serving, you can sprinkle with wheat breadcrumbs.

Diet Summary

Table number 13 is assigned for a short period. During the diet, the patient gains strength, restores the functioning of internal organs, cleanses the body of harmful deposits and toxins. Recovery and rehabilitation after surgical interventions are faster, the period of drug therapy is reduced.

During the diet, patients are advised to observe bed or semi-bed rest. It is forbidden to lift weights, overstrain, get tired. It is advisable to ventilate the room in which the patient is located every day, and during the ventilation itself, he must be transferred to another room.

At the end of the diet, the patient is transferred to another diet, most often table No. 11 or No. 15 is laid. Strict observance of all rules and requirements provide the best therapeutic effect of the technique and a quick recovery.