A diet at a gastritis
The diet is called to:
Moderate stimulation of motor functions of gastrointestinal tract;
Reduce the inflammation of stomach mucous and the intestines;
Normalization of impellent function of stomach and intestines;
Reduce fermentation processes in intestines.
Genera description. Physiologically full valuable diet with following chemical compound (normal content of proteins, fats and carbohydrates, table salt and all other mineral substances and other components of food) with rational culinary processing of products, moderate stimulation of secretion and gastrointestinal tract, except for the products and the dishes which are heavy for a digestion or hold over in the stomach, irritating the mucous membrane and receptor part of the stomach and intestines.
Cooking.
There are dishes that have different degree of crushing and heat – boiled, stewed, baked, fried with no rough crust formations (not coated with breadcrumbs or with flour), mainly in mashed way.
The intake. It is – 4-5 times a day.
The temperature of meal. +40 to +50 degree by Celsius.
Chemical compound and energy value.
Proteins – 100-120g (60% animal proteins),
Fats – 100-120g (25% vegetable),
Carbohydrates from 400 to 450g, table salt – of 10-15 g;
Vitamins: vitamin A – 2 mg, vitamins B, and В2 – 4 mg each, vitamin C – 100 mg, РР – 30 mg.
Mineral substances, calcium – 0,8 г, magnesium – 0,5 г, phosphorus – 1,6 г, iron – 15 mg.
Caloric content – 3000-35000 kcal. Liquids – 1.2 to 1.5 l.
