Treatment table number 5. You can eat at lunch

Liver and gallbladder diseases are quite common ailments. And very often the doctor recommends starting to adhere to the therapeutic diet “table number 5”. Many people are scared by the word “diet”, although there is nothing scary here. By adhering to these recommendations, you can not only restore your health, but also get rid of many problems associated with the functions of the gastrointestinal tract.

Indications and essence

Diet 5 table is prescribed for the following diseases:

chronic and acute hepatitis in remitting form and during the recovery stage;
chronic and acute cholecystitis in remitting form and during the recovery stage;
cholelithiasis beyond the acute stage.

Diet direction:

normalization of metabolism;
accumulation of glycogen by the liver;
restoration of liver functions;
stimulation of bile secretion;
regulation of fat and cholesterol metabolism.

This diet is characterized by physiological norm carbohydrates and proteins with some fat restriction. It is recommended to introduce foods rich in fiber, lipotropic substances, liquid, and pectins into the diet.

Products with high content purines, cholesterol, oxalic acid. Fried foods are also prohibited.

Allowed cooking technologies:

cooking;
baking;
rarely stewing.

Prohibited cooking technology - frying.

Energy value

Authorized Products

Let’s look point by point at what is possible and what is not possible with the “table number 5” diet.

Rosehip decoction, juice without pepper and salt, juices and decoctions of berries or fruits (non-acidic), jelly, compotes, coffee with milk, tea.
Dried or yesterday-baked bread – wheat and rye from flour I and II grades(up to 0.4 kg per day).
Inconvenient baked goods ( possible filling), hard biscuits, dry biscuits.
Mild hard cheeses, ( 0% fat) and products made from it, low-fat sour cream, whole milk 0% fat, curdled milk.
Soups dairy, fruit, vegetable with pasta, cereals with vegetable broth, lean cabbage soup and borscht.
Vegetable oil, creamy (limited).
Lean beef, lean poultry, chicken, low-fat varieties fish (hake, carp, pike, pike perch, etc.).
Non-viscous porridges (buckwheat,).
Side dishes, puddings, casseroles.
Vegetables, canned peas, sauerkraut (not sour!), greens, tomatoes.
(no more than 1 per day!) as an additive to a dish or a protein omelet.
Non-acidic fruits and berries, fresh and canned.
Vegetable salads, vinaigrettes.
Honey, jam, a little sugar.

What to exclude?

Sample menu for each day of the week

1st day

2nd day

Breakfast 1: Cheesecakes with carrots, tea.
Breakfast 2: Cottage cheese (0% fat) with sour cream.
Dinner: Rolled oats soup with potatoes and carrots, cabbage rolls with rice and boiled meat, jelly made from berries or fruits.
Afternoon snack: Sweet apple.
Dinner: Boiled potatoes, soaked herring, bread with cheese.
Before bed: Kefir.

3rd day

4th day

5th day

6th day

Breakfast 1: Milk soup with potato dumplings, tea.
Breakfast 2: Sweet apple.
Dinner: Cabbage soup based on vegetable broth, steamed cutlets with pasta, compote.
Afternoon snack: Cookies, rosehip decoction.
Dinner: Protein omelet with vegetables, lazy dumplings with cottage cheese.
Before bed: Kefir.

7th day

Recipes

We bring to your attention recipes for dishes from the diet menu “table number 5” for each day of the week, presented above.

Vegetable soup with zucchini.
Potatoes – 300 g, zucchini – 150 g, carrots – 100 g, vegetable oil. – 3 tbsp. l., water - 1 l, carrot juice.

Wash the zucchini, cut into slices and simmer with added oil. Peel the carrots, chop and stew along with the zucchini. Wash the potatoes well, peel them, cut them into large slices, add water and cook until tender. After this, add stewed vegetables to the potato broth, season with salt, and boil again.

Before serving, add a little carrot juice to each serving.

Combined vegetable soup.
Vegetable broth - 300 ml, potatoes - 2-3 pcs, tomatoes - 1 pc, carrots - 1 pc, canned peas - 20 g, zucchini - 30 g, vegetable oil. – 2 tbsp..

Cut the potatoes and zucchini into small cubes, chop the carrots on a coarse grater and simmer. Grate the tomato to obtain juice. Place potatoes and carrots in boiling vegetable broth and cook until half cooked. Add zucchini and peas and cook until done. Pour tomato juice and vegetable oil into the soup. Boil for 5 minutes.

Stuffed cabbage rolls with boiled meat and rice.
Lean boiled meat – 100 g, fresh cabbage leaves – 130 g, rice – 15 g, sour cream – 2 tbsp., greens – 30 g, vegetable oil. – 2 tbsp.

Boil cabbage leaves until half cooked. Grind the boiled meat with a meat grinder. Pour boiling water over the rice and let sit for about 20 minutes, drain the water. Connect minced meat, steamed rice, herbs and butter.

Wrap in cabbage leaves, giving the shape of envelopes. Place the cabbage rolls in a pan with thick walls, add water (level with the cabbage rolls) and cook until full readiness.
Noodle casserole with boiled meat.
Beef - 80 g, noodles - 80 g, 1 egg white, drained butter. – 10 g.

Boil the meat, cool and chop. Boil the noodles, cool. Grind the egg with butter, add to the minced meat. Combine the resulting mixture with the noodles and steam until done.
Hercules soup with potatoes.
Water – 200 ml, large oatmeal – 50 g, potatoes – 3 pcs, any greens – 10 g.

Place the potatoes, cut into cubes, into boiling water and cook until half cooked. Gradually add Hercules cereal. After the ingredients are completely cooked, add finely chopped herbs.
Cabbage casserole.
Fresh cabbage - 120-150 g, semolina - 2 tbsp, white of 1 egg, whole milk - 35 ml, vegetable oil. - 1 tbsp.

Mix milk, semolina and egg in a small container. Let the semolina swell for 20 minutes. Finely chop the cabbage and combine with the egg-semolina mixture. Grease the pan with vegetable oil and place in a preheated oven. Bake until done.

Borsch.
Fresh cabbage – 70 g, beets – 2 pcs., potatoes – 3 pcs., carrots – 2 pcs., tomato paste – 1 tsp., butter – 3 tbsp., sour cream – 10 g., sugar – 1 tsp. , vegetable broth – 250 ml

Chop the cabbage, cut the carrots into slices, and chop the beets on a coarse grater. Stew beets and carrots in water, adding oil.

Place the potatoes cut into cubes into the broth and bring to a boil. Place stewed beets and carrots in a saucepan.

A few minutes before it’s ready to add tomato paste and sugar. Serve with sour cream.
Curd pudding.
Cottage cheese - 120 g, milk - 60 ml, butter drained. – 5 g, semolina– 10 g, 1 egg white, sugar – 2 tsp.

Rub the cottage cheese through a fine sieve or beat with a blender, mix with milk, semolina, sugar and egg white. Grease a baking dish with oil and pour the resulting curd mixture into it. You can cook in a water bath or bake.
Vegetable soup with a decoction of dried fruits.
Dried fruits – 250 g, white cabbage – 200 g, roots – 75 g, carrots – 3 pcs., vegetable oil. – 3 tbsp. l., water – 1.5 l.

Finely chop the cabbage, pour boiling water over it, and squeeze. Grind the carrots and roots with a coarse grater, simmer, adding oil. Wash dried fruits, add water, boil and strain. Add vegetables and cook until tender.
Milk soup with potato dumplings.
Milk – 800 ml, potatoes – 4-5 pcs., carrot juice – 25 g, salt.

Peel the potatoes and chop them with a fine grater. Squeeze and let the juice sit until a starchy sediment forms. Carefully drain the liquid and combine the starch with the potato mixture. Add salt and mix. Form small meatballs from potatoes, boil in boiling milk until fully cooked. Add carrot juice.

Protein omelet with vegetables.
Cabbage – 40 g, zucchini – 40 g, carrots – 40 g, parsley – 5 g, skim milk– 60 ml, drained oil. – 10 g, egg white – 2 pcs, sour cream – 10 g.

Stew finely chopped cabbage, carrots, zucchini. Add milk (40 ml) and bring until ready. Combine the whipped whites with the remaining milk and add to the stewed vegetables.

Sprinkle with herbs. Spread with sour cream and bake in the oven for 10 minutes.
Milk and vegetable puree soup with zucchini and cauliflower.
Cauliflower – 300 g, zucchini – 300 g, vegetable oil. – 2 tbsp. l., milk – 150 ml, egg white – 2 pcs., flour – 2-3 tbsp. l.

Disassemble the cabbage into bouquets, peel the zucchini and cut into slices. Place the vegetables in a saucepan with thick walls, add a small amount of water, cover tightly and boil until fully cooked. Boiled vegetables beat with a blender, add flour.

Dilute the resulting mixture vegetable broth and, stirring constantly, bring to a boil. Pour in the milk into which you have previously beaten egg whites. Bring to a boil again. Add oil to the finished soup. Serve with sour cream.

From the above sample menu It can be seen that the diet during the prescribed diet can be quite varied. You don’t have to strictly adhere to this particular order; you can experiment and discover new recipes for healthy eating.

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

Indications for the dietary table

When prescribing diet 5, nutritionists are guided by the presence of indications. Patients with hepatitis, cholecystitis in the form of chronic course, cholelithiasis. 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) there are variations of diet No. 5. Only in the strictest regime, adhering to the rules and recommendations dietary ration, it is possible to improve your health, restore trouble-free performance digestive system.

Diet promotes coordinated work not only the liver, but also the pancreas, stomach, and intestines. Adhering to a prescribed meal regimen, monitoring the calorie content of food, excluding unauthorized products, 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 chronic form hepatitis, cholecystitis, cholelithiasis.

In the rules of a low-calorie diet:

limiting fats, salt, carcinogens, irritants inner epithelium Gastrointestinal tract;
eliminating foods from the menu dietary nutrition, which 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. Main feature compliance dietary table- reduced calorie intake (1800 kcal), 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, rose hip decoction, 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, a moderate restriction of carbohydrates (except for nitrogenous substances, coarse fiber, purines). Subject to this mode nutrition in those suffering overweight is improving lipid metabolism. 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

Treatment technique dietary table No. 5 includes a variety of rich menu for every day.

1.First day

1 breakfast - rice milk porridge, white omelette, tea, lemon.
2 breakfast - .
Dinner - 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

1 breakfast - apple-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 rolled oats porridge, lean cabbage rolls, jelly.
Afternoon snack - fruit.
Dinner - rice porridge dairy 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, meat cutlets steamed, 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, specially developed by nutritionists is used low calorie recipe borscht

To prepare you will need:

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

Preparation of dietary borscht:

Shred the cabbage and pour it 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.

We present the “5 table” diet with a description of what can be consumed and what cannot be consumed. The diet table and menu table 5 will help you create a diet: what you can eat, what you can’t, and thus achieve maximum results and maintain your health!

The essence of diet 5 table

Table No. 5 — therapeutic diet, developed by the famous Soviet scientist M.I. Pevzner for people suffering from diseases of the digestive system. The diet is a series of restrictions and recommendations for creating a daily diet, following which it is possible to normalize the functioning of the liver and gall bladder. It is an effective complement to therapeutic and drug treatment, which is why it is so often prescribed by attending physicians. Despite the fact that the diet was developed a century ago, it has not lost its relevance and to this day helps people with chronic diseases to significantly improve their condition.

It is worth noting that table No. 5 is not a diet for weight loss, and its use should only be used as prescribed by a doctor for people suffering from diseases of the digestive system. Proper nutrition during illness is a determining factor in recovery. This diet is aimed at reducing the load on the gastrointestinal tract, normalizing bile secretion, liver function, lipid metabolism, thereby avoiding exacerbation chronic diseases.

Basic principles and rules of the diet

Let's consider the basic rules and principles of the Table No. 5 diet, following which you will be able to normalize the functioning of the gastrointestinal tract and avoid exacerbation of chronic diseases:

Daily norm water consumption. Every day you should drink at least 1.5 - 2 liters of clean still water at room temperature;
Eat more often, but eat less. Fractional meals is one of the basic principles not only of this diet, but also healthy image life in general. Break your diet into 4-5 meals throughout the day;
Eliminate fried foods from your diet. Give preference to boiled, baked, stewed and steamed dishes. It is also strictly forbidden to sauté flour and vegetables;
Cold food is prohibited. Eat only warm or moderately hot food;
Follow the table. To create your diet, use the table that contains full list products available and prohibited for consumption;
Spices only in prepared dishes. Add permitted herbs and spices to ready-made dishes, and not during their preparation. This rule especially applies to salt;
Increase your fiber intake. Add more fruits and vegetables to your diet. It is advisable to eat vegetables ground, so that it is easier for the digestive organs to assimilate them;
Increase your intake of pectins and lipotropic substances. Pectin removes toxins accumulated in the body, and lipotropic amino acids improve cholesterol metabolism. Rich sources of pectin are: apples, apricots, plums, beets, currants, etc. Lipotropic substances are found in protein products: cottage cheese, beef, eggs, soybeans, fish;
Proteins and carbohydrates are the main source of energy. You should not reduce their consumption if it is normal, but the amount of fat in the diet should be reduced to 80 g per day by adding Omega-3 fatty acids to your menu;

These are, perhaps, the basic rules of the Table No. 5 diet, following which you will be able to maintain your health in good condition. As you can see, the diet is no different strict prohibitions and restrictions, so its use should not become something burdensome for you. The main task of the diet is to improve the system and relieve the digestive organs.

Indications

This diet is usually prescribed by a doctor to people with the following diseases gallbladder, liver and biliary tract:

Hepatitis (outside the acute phase);
Pancreatitis;
Cirrhosis;
Chronic gastritis and colitis;
Cholicestitis;
Gastroduodenitis;
Cholelithiasis (outside the acute phase);
After removal of the gallbladder ( recovery period), etc.

If you have diseases related to the digestive system, the issue of prescribing a diet must be agreed upon with your doctor.

Contraindications

Acute stages of gastritis and colitis;
Acute stage cholelithiasis;
Acute stage of hepatitis;
Other cases determined by the attending physician;

What is possible and what is not? Product table

To make it easier for you to compile weekly diet and write down your menu, we have compiled a table for you that will answer 2 main questions: what you can and cannot eat. Please note that products from the prohibited section are completely or partially excluded from your diet. The permissible amount of consumption of products from the list of prohibited products should be determined by your attending physician.

Product group	What can you eat on a diet table No. 5	What not to eat when dieting table No. 5
Dairy products	Low-fat kefir, milk, yogurt, yogurt, low-fat cottage cheese, low-fat mild cheese. Sour cream as a dressing in small quantities.	Kefir (from 2.5%), fat cottage cheese, full fat milk, cream, fermented baked milk, fatty hard cheeses, fermented baked milk, ice cream, full-fat sour cream.
Flour products	Yesterday's bread, dried; inconvenient baked goods (biscuits), dry biscuits.	Fresh pastries and bread, puff pastry, pancakes, fried pies, donuts.
Meat and poultry	Lean meats: rabbit, veal, beef. Lean, skinless poultry: chicken, turkey. Boiled milk sausage. Lean ham, tongue.	Fatty meats: pork, lamb. Fat bird: duck, goose. Lard, animal fat. Sausages, smoked meats, canned meat. By-products: heart, liver, brains. Meat broths and soups made from them.
Fish and seafood	Low-fat fish: perch, carp, hake, tuna, pollock, pike, pike perch, cod. Red fatty fish: salmon and salmon in small quantities. Seafood in small quantities.	Fatty fish: beluga, stellate sturgeon, trout and others. Fish caviar: black and red (it is very fatty). Smoked, dried, salted fish, canned fish. Fish broths and soups made from them.
Eggs	You can have no more than 1 piece. per day in the form of a steamed or soft-boiled omelet. Or you can have a lot of egg whites, they have no fat.	Hard-boiled or fried eggs are not allowed.
Cereals and pasta	Buckwheat, preferably green, rice, oatmeal, semolina, muesli. Pasta made from durum wheat.	Barley, barley, millet, corn grits. Legumes: peas, beans, chickpeas, beans.
Vegetables	Boiled beets, potatoes, carrots, zucchini, pumpkin. Fresh cucumbers, tomatoes, lettuce. Peking cabbage, cauliflower, sea cabbage.	Mushrooms. Sour and bitter greens: sorrel, parsley, dill, spinach, rhubarb). Parsley and dill are allowed as additives in the finished dish. Eggplants, white cabbage, radishes, asparagus, garlic, any onion. All vegetables are canned and pickled.
Fruits and berries	Sweet apples like in fresh, and baked. Banana, no more than 1 per day, pomegranate, prunes, other dried fruits. Sweet berries.	Sour fruits and berries.
Oil	Sunflower, olive, flaxseed vegetable oils.	Butter(no more than 30 g per day is allowed as an addition to morning porridge).
Sweets	A small amount of jam from any fruits and berries. Marmalade, marshmallows, honey	Chocolate, cakes, pastries, chocolates, halva, all confectionery products.
Drinks	Still mineral water, green tea, dried fruit compote, juices, but not concentrated, rosehip decoction.	Coffee, cocoa, soda, any alcohol, strong tea. Any cold drinks.
Seasonings, sauces	No more than 1 tsp. salt per day, sour cream and milk salad dressings, vanillin, cinnamon, bay leaf, cloves.	Spicy and fatty sauces: mayonnaise, mustard, vinegar, ketchup, horseradish, adjika, etc.

Video: allowed and prohibited diet foods Table No. 5

Diet menu for every day

We also present an indicative menu for the week for diet Table No. 5. This table is not a postulate that must be followed. It is compiled based on the principles of the diet and the list of permitted foods. You can make adjustments to this table taking into account your individual preferences.

	Breakfast	Lunch	Dinner	Afternoon snack	Dinner
Monday	Oatmeal with milk, dried fruits, black tea	baked apple	Vegetable soup, baked chicken, dried fruit compote	Long-lasting cookies, rosehip decoction	Mashed potatoes, fish cutlet steamed, green tea.
Tuesday	Buckwheat porridge with boiled beef. Dried fruit compote	Yogurt, apple	Borscht without meat, cabbage rolls, jelly	Low-fat cottage cheese with banana	Vegetable stew with lean meat, fresh cucumber, tea
Wednesday	Rice casserole, tea;	Low-fat yogurt	Vegetable soup, veal cutlets, baked in the oven, fresh salad	Cottage cheese casserole, juice	Durum wheat pasta, steamed chicken breast fillet
Thursday	The egg is crushed applesauce, herbal tea	Kefir, favorite fruit	Cod soup, a piece of black bread, rice, vegetable juice	baked apple	Rice milk porridge with a piece of butter, toasted bread with butter and cheese
Friday	Steamed chicken cutlets with milk sauce, rice porridge. Apple compote.	Banana	Boiled turkey, pea puree, a little sour sauerkraut, peach juice	Vinaigrette, tea, cracker	Salad of squid and other seafood. Vegetables, bread
Saturday	Semolina porridge with milk with the addition of dried apricots, raisins, prunes, tea	Kissel, savory pastry	Soup with vegetables and noodles, steamed cutlets, rosehip broth	Low-fat yogurt	Mashed potatoes, boiled meat, kefir
Sunday	Oatmeal milk. Carrot-apple salad. Rose hip decoction	Pear or apple	Vegetable stew with chicken pieces, a piece of yesterday's bread, compote	Low-fat cottage cheese	Semolina porridge with milk, a glass of herbal tea

Follow the principles of the 5 Table diet, eat right and be healthy! We hope our article will help you with this!

Table 5 diet according to Dr. Pevzner improves health and normalizes body weight. Soviet nutritionist M.I. Pevzner developed the basics back in 1929. The essence of his technique is that in case of illness, the body is provided with nutritious food that helps speedy recovery, facilitating the work of diseased organs.

Table 5 diet is prescribed for: pancreatitis, cholecystitis, peptic ulcer stomach, hepatitis. Diet No. 5 according to Pevzner is lightweight and complete at the same time. The menu allows you to restore the functioning of the liver in case of hepatitis, the pancreas in case of pancreatitis, improve the condition of the gastric mucosa in case of gastritis, and prevent the formation of stones in the gallbladder. Recipes consist of useful to the body products that can be combined in various combinations.

We recommend reading:

Table No. 5 according to Pevzner includes recipes for dishes that differ minimal fat content, without harmful and extractive substances. Additionally, products with animal protein are introduced, a large number microelements, various vitamins. The diet per day should contain from 1800 to 2800 kcal.

The Pevzner diet has four varieties.

Table No. 5A

List of foods that can be eaten for gastritis, pancreatitis, hepatitis:

Milk, low-fat cottage cheese should be on the menu every day.
Lean beef, rabbit, turkey, chicken fillet.
Low-fat fish (hake, cod, pike perch).
Wheat stale bread, oatmeal cookies.
Vegetarian soups with cereals, pasta, without onions, dressing and hot spices.
and vegetable oil in a certain amount.
Non-acidic berries and fruits, dried fruits.
Vegetables that do not contain oxalic acid are not spicy or bitter.
Cereals include semolina, oatmeal, rice, etc.
You need to drink pure mineral water still water and permitted drinks: compotes, herbal teas, non-acidic juices, chicory.
Allowed sweets include marshmallows, marmalade, honey (possible in the absence of contraindications).

Prohibited foods for gastritis, pancreatitis, hepatitis:

, smoked, dried, fried meat and fish products, fatty pork, all types of canned meat and fish.
Soups with meat, mushroom, fish, bone, and chicken broths.
Can't eat buns, freshly baked bread, cakes.
Black tea, chocolate, coffee, carbonated drinks, alcohol.
Vegetables: sorrel, onions, radishes, parsley, radishes, cucumbers, garlic, spinach.
Marinades, pickles from vegetables and mushrooms.
No sour fruits.
Beans, pearl barley, millet, and barley groats.
Meat by-products: liver, heart, lungs, etc.

Sample menu

Using recipes, a variety of different and delicious food. Here is an example of Pevzner's nutrition for a week, recipes in which can be supplemented or replaced with others. Applying proper nutrition for gastritis, pancreatitis and hepatitis can be reduced pain syndrome and avoid complications.

Monday:

Breakfast: buckwheat soup, bread with cheese;
Lunch: baked apples;
Lunch: steamed beef, fruit jelly;
Afternoon snack: milk with bagels;
Dinner: vegetable salad from boiled potatoes, carrots, seasoned with vegetable oil, low-fat kefir with dried fruits.

Z: with jam, endive with biscuits;
L: curd dessert with fresh raspberries or jam;
A: rice and potato soup, fish roll, milk;
P: boiled carrot salad with cheese;
U: cabbage rolls with chicken fillet, salad of nuts, prunes and beets.

Z: semolina casserole with sweet gravy, herbal tea;
L: fruit salad of sweet apples;
A: soup with oatmeal, stewed rabbit, vegetable salad of finely chopped cabbage, seasoned with vegetable oil;
P: baked pears with honey;
U: boiled hake with mashed potatoes.

Z: cottage cheese casserole with rice and sweets, dried fruit compote;
L: liquid oatmeal, diluted apple juice;
A: pumpkin soup, steam chicken breast, chicory;
P: protein omelet;
U: Baked hake with cabbage salad, compote.

Z: stew of stewed vegetables, bread with cheese, rosehip broth;
L: fruit puree, yogurt;
A: Cauliflower soup, steamed fish balls;
P: cheesecakes with carrots;
U: potatoes stewed with beef, herbal decoction, marshmallow.

W: rice porridge with milk, apple compote;
L: boiled cabbage with buckwheat, ;
A: Vegetarian borscht, steamed chicken cutlets with pasta, compote;
P: applesauce;
Dinner: beef milk sauce, vegetable salad from stewed cabbage, berry jelly.

Sunday:

Z: curd mass with fruits and milk jelly;
L: boiled chicken fillet With ;
A: cauliflower casserole with cheese, boiled turkey, vegetable salad, compote;
P: mashed potatoes with vegetables;
U: milk soup, baked apples, .

Recipes

Interesting recipes from products allowed for table No. 5 according to Pevzner will make the menu for the week varied and tasty.

Crab salad

Products:

Lettuce 205 g;
Tomatoes 230 g;
Sugar 12 g;
Vegetable oil 45 g
1 raw chicken yolk;
Crabs 410 g;
Potatoes 270 g;
Salt.

Boil potatoes in their jackets. Chop the tomatoes and half the crab meat. Make mayonnaise sauce from butter, salt, sugar and yolk. Mix chopped vegetables and crab meat, season with sauce. Garnish the dish with lettuce leaves, remaining crabs and tomato slices. This dish for table 5 is prepared for gastritis, pancreatitis, and hepatitis.

Carrots with apples

Products:

Apples 275 g;
Carrots 680 g;
Sour cream 190 g;
Sugar 18 g.

Wash the apples, remove peels and seeds. Cut into thin slices, then into strips. Wash, peel, cut into thin strips or grate the carrots. Before serving, mix apples with carrots, sprinkle with sugar and pour sour cream. This dish can be eaten for cholecystitis, hepatitis, gastritis, pancreatitis.

Cauliflower soufflé

Products:

Cauliflower 640g;
Milk 70 g;
Semolina 30 g;
Salt 3 g;
Egg 1 pc.;
Butter 10 g.

The cauliflower must be boiled and grated. Semolina can be soaked in milk for half an hour. Mix with grated cauliflower egg yolk, butter. At the end, fold in the whipped egg whites. Place the soufflé in the prepared molds and steam. Before serving, place the soufflé on a plate and pour over melted butter, sprinkle

Therapeutic diets
Diet No. 5
Indications for prescribing diet No. 5.
Diet No. 5 is prescribed for acute hepatitis and cholecystitis in the recovery stage; chronic hepatitis beyond exacerbation; liver cirrhosis without liver failure; chronic cholecystitis And cholelithiasis without exacerbation (in all cases - without severe diseases of the stomach and intestines).
The purpose of the diet.
The purpose of the diet is chemical sparing of the liver in conditions good nutrition, promoting the normalization of liver functions and biliary tract, improving bile secretion.
General characteristics of the diet.
The diet is characterized by a physiologically normal content of proteins and carbohydrates with a slight restriction of fats (mainly refractory). Recommended products with increased content lipotropic substances, fiber, pectin, liquid. Products rich in nitrogenous extractives, purines, cholesterol, oxalic acid and fat oxidation products that occur during frying are contraindicated. Dishes are prepared boiled, baked, and occasionally stewed. Only pureed meat and fiber-rich vegetables are pureed; flour and vegetables are not sautéed. Very cold dishes are excluded. Diet: 5-6 times a day.
What is a diet? chemical composition and energy value?
Chemical composition of the diet: proteins - 80 g (55% animal), fats 80 g (30% vegetable), carbohydrates - 350-400 g (70-80 g sugar); table salt- 10 g, free liquid- 1.5-2 l. You can include xylitol and sorbitol (25-40 g). The energy value of the diet is 2400-2600 kcal.
Recommended and excluded foods and diet dishes.
Bread and flour products. Wheat bread from 1st and 2nd grade flour, rye bread from sifted and peeled flour baked yesterday. Baked savory products with boiled meat and fish, cottage cheese, apples. Long-lasting cookies, dry sponge cake.
Excluded from the diet: very fresh bread, puff pastry and butter dough, fried pies.
Soups. Vegetables, cereals with vegetable broth, dairy with pasta, fruit, vegetarian borscht and cabbage soup, beetroot soup. Flour and vegetables for dressing are not fried, but dried.
Excluded from the diet: meat, fish and mushroom broths, okroshka, green cabbage soup.
Meat and poultry. Lean or fat-free, without fascia and tendons, poultry without skin. Beef, young lean lamb, pork, rabbit, chicken, turkey. Boiled, baked after boiling, in pieces and chopped. Stuffed cabbage rolls, pilaf with boiled meat. Milk sausages.
Excluded from the diet: fatty varieties, duck, goose, liver, kidneys, brains, smoked meats, most sausages, canned food.
Fish. Not fatty types. Boiled, baked after boiling, in pieces and in the form of quenelles, meatballs, souffle.
Exclude from the diet: fatty species, smoked, salted fish, canned food.
Dairy products. Milk, kefir, acidophilus, yogurt; sour cream - as a seasoning for dishes; half-fat and low-fat cottage cheese and dishes made from it (casseroles, lazy dumplings, puddings, etc.). Mild, low-fat cheese.
Limit: cream, milk 6% fat, fermented baked milk, sour cream, fatty cottage cheese, salty, fatty cheese.
Eggs. Baked egg white omelette. Up to 1 yolk per day in dishes. If tolerated, use a softened egg, in the form of an omelet.
Excluded from the diet: hard-boiled and fried eggs. For cholelithiasis - up to 1/2 yolk per day in dishes.
Cereals. Any dishes made from different cereals, especially buckwheat and oatmeal. Pilaf with dried fruits, carrots, puddings with carrots and cottage cheese, krupeniki. Boiled pasta.
Excluded from the diet: legumes.
Vegetables. Various, raw, boiled, stewed - salads, side dishes, independent dishes. Non-acidic sauerkraut, onions after boiling, green pea puree.
Excluded from the diet: spinach, sorrel, radish, radish, green onions, garlic, mushrooms, pickled vegetables.
Snacks. Salad from fresh vegetables with vegetable oil, fruit salads, vinaigrettes, squash caviar, jellied fish (after boiling), soaked, low-fat herring, stuffed fish, seafood salads, boiled fish and meat, doctor's, dairy, diet sausage, low-fat ham, mild, low-fat cheese.
Exclude from the diet: spicy and fatty snacks, smoked meats, canned food, caviar.
Fruits, sweet dishes and sweets. Various fruits and berries (except sour ones) - raw, boiled, baked. Dried fruits. Compotes, jelly, jellies, mousses, sambuca. Meringues, snowballs. Marmalade, non-chocolate candies, marshmallows, honey, jam. Partially replace sugar with xylitol (sorbitol).
Excluded from the diet: chocolate, cream products, ice cream.
Sauces and spices. Sour cream, milk, vegetable, sweet fruit sauces. The flour is not sautéed. Dill, parsley; vanillin, cinnamon.
Exclude from the diet: mustard, horseradish, pepper.
Drinks Tea, coffee with milk, fruit, berry and vegetable juices, rosehip and wheat bran decoctions.
Excluded from the diet: black coffee, cocoa, cold drinks.
Fats. Butter in in kind and in dishes, refined vegetable oils.
Excluded from the diet: pork, beef, lamb lard, cooking fats.
Sample diet menu No. 5.
1st breakfast: cottage cheese with sugar and sour cream, oatmeal porridge, tea.
2nd breakfast: baked apple.
Lunch: vegetarian vegetable soup vegetable oil, boiled chicken in milk sauce, boiled rice, dried fruit compote.
Afternoon snack: rosehip decoction.
Dinner: boiled fish with white sauce and vegetable broth, mashed potatoes, cheesecake with cottage cheese, tea.
At night: kefir.