Diet "4 table" - features, nutritional recommendations, menus. Diet "4 table" - features, nutritional recommendations, menu Diet table 4a

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Therapeutic diet number 4 for bowel diseases is one of the most effective ways for quick and effective disposal of many gastrointestinal problems. This diet is designed for a weekly course, during which a therapeutic effect is obtained by adhering to dietary nutrition. Indications for the appointment of this food system are various digestive disorders in children and adults.

What is diet number 4 intended for and by whom is it developed?

This type of treatment is prescribed for various acute and chronic diseases, such as colitis and chronic digestive disorders, which are accompanied by difficulties and problems with digestion and colon motility. The main task of the diet is a mild and maximally safe effect on the body with any contraindications to the use of special drugs for the treatment of diseases of the digestive system. This diet is completely safe and effective if all recommendations are followed.


This diet is considered to be very effective in treating bowel disease with constipation, as it acts to create the necessary conditions for:

  • "Restarting" the entire gastrointestinal tract system;
  • restoration of the normal functioning of peristalsis.

The nutrition system was developed by the famous Soviet gastroenterologist - Pevzner, and for a long time the diet table number 4 has been working effectively and efficiently.

The developed nutrition system has incorporated all the most important and necessary conditions for the treatment of intestinal or stomach problems.

Both adults and children, even young children, can resort to this system.

Basic principles of diet number 4

Any diet is aimed at:

  • improvement physical condition organism;
  • restoration of organs by reducing the load;
  • changes in the quality of food.


In addition, during the observance of the correct diet, there is not only "unloading" of the intestines, but also the normalization of the general metabolism in the body. Diet table number 4 for bowel diseases provides for the presence of certain rules and principles of nutrition.

The basic principles of the fourth diet are as follows:

  • "Mild" effect on the intestines and stomach, the absence of strong irritants of the membranes of the gastrointestinal tract.
  • A diet that includes the lowest possible amount of carbohydrates in foods.
  • High-protein, easy-to-digest food.
  • Compliance with nutritional conditions that maximally reduce the load on the digestive organs: do not eat food with sharp differences in temperature in relation to temperature internal organs.
  • Meals in small portions, which should be consumed in 4-7 meals a day.

Allowed foods at table number 4

Each diet has a number of acceptable foods, stop foods, and cooking principles. The diet provides its own lists of permitted and prohibited foods, and adherence to these lists is a matter of principle. The principles of cooking play an important role, since when different ways Cooking and eating the same foods affects the digestion process in different ways.


Table during diet 4, as well as detailed description what you can and cannot use is given below:

  1. Soft, mashed food: This will reduce the stress on the digestive system. The following dishes are allowed in this consistency: cutlets from low-fat soft meat, porridge, ground cereals, soufflé, mashed meat and some fruit and vegetable purees.
  2. Protein food: boiled meat, meat soufflés, cottage cheese, boiled eggs.
  3. Drink: all kinds of dried fruit compotes, decoctions of some herbs, weak teas.
  4. Dairy products: natural yogurt, kefir, cottage cheese.

Eating all of the above foods significantly affects bowel relief. With this menu excluded:

  • constipation;
  • upset stomach;
  • other unpleasant consequences of gastrointestinal diseases.


Prohibited foods with diet number 4

The complete exclusion of certain foods for bowel diseases during diet table number 4 is a prerequisite for a person's recovery. Prohibited foods can cause such unpleasant consequences of consumption, such as:

  • colitis;
  • enterocolitis;
  • inflammatory and putrefactive processes in the intestine.

Prohibited foods with diet table number 4:

  1. fatty, fried foods;
  2. high-carbohydrate foods;
  3. foods and drinks high in sugar or salt;
  4. products that have a strong temperature difference: ice cream, hot soups, drinks;
  5. fresh vegetables and some fruits, freshly squeezed concentrated and sour juices;
  6. sausages and sausages, smoked meat, lard and other fatty foods;
  7. fresh milk;
  8. "Heavy" cereals (millet, pearl barley);
  9. Kkfe and coffee drinks.

All these dishes must be completely excluded during the treatment of intestinal diseases.


Menu for a week for bowel diseases

The menu for a week for bowel diseases is selected according to the principle of minimizing all negative consequences associated with eating. This makes it possible for the digestive organs to recover and establish full-fledged work. A week of nutrition with diet number 4 significantly reduces all manifestations and exacerbations chronic diseases Gastrointestinal tract.

If you take the daily allowance during the diet, then the indicators should vary within the following limits:

  • the total calorie content of consumed foods per day should not exceed 2100 kcal;
  • the number of meals should not be less than 5 per day;
  • portions should be small - for more efficient and simplified work of the intestines and stomach.

Diet table number 4, calculated for a weekly duration, is described in the table:

Day of week 1st meal 2nd meal 3rd meal 4th meal 5th meal
Monday Rice porridge from round rice, low-fat steamed fish Apple puree Chicken broth with breast meat, dried fruit compote Bagels or croutons without additives, green tea Kefir, croutons
Tuesday Oatmeal on the water, steamed omelet Curd mass, soft, without additives, tea Vegetable soup with the addition of rice or buckwheat, boiled vegetable salad, tea Tea or compote, dry biscuits or non-yeast baked goods Cookies, tea, a small amount of cottage cheese
Wednesday Mashed potatoes in water, pate, tea and biscuits Cottage cheese casserole or manna, tea or jelly Vegetable and lean meat soup, buckwheat porridge with chicken soufflé, non-acidic juice Tea or juice, unsweetened waffles, or plain biscuits Kefir
Thursday Buckwheat porridge, a piece of chicken breast, tea or herbal decoction Kefir, stewed vegetables, a slice of toasted bread Soup with meat and cereals, mashed potatoes with steamed cutlets, tea Kefir or herbal broth, curd casserole Sushki, kefir
Friday Semolina porridge with apple, a slice of bread Steamed fish cakes, vegetable stew Lean meat soup with potatoes and rice, buckwheat porridge with chicken cutlets Fruit puree, non-acidic juice, cookies Cookies with tea
Saturday Hercules on water with chicken fillet slices, a slice of bread, tea Fruit or vegetable puree, manna Creamy vegetable soup with croutons, noodles and stewed pork Cottage cheese with fruit, tea and waffles Kefir, tea and curd mass
Sunday Semolina porridge, curd pudding, apple and tea Dry biscuits, fruit puree, jelly Fish soup, mashed potatoes, lean fish, or meatballs Omelet, biscuits and tea Tea, jelly and fruit puree

Instead of a conclusion

This diet table 4 is aimed at very gentle getting rid of:
Diploma in General Medicine, Novosibirsk State Medical Institute (1988), Residency in Gastroenterology, Russian Medical Academy of Postgraduate Education (1997)

The therapeutic diet of diet number 4, as well as its varieties, is designed for people with various intestinal diseases. It is gentle enough for the mucous membrane of the digestive organs and low in calories. The diet is designed to maximize the protection of damaged intestines from chemical and mechanical irritants. This mode is achieved by adjusting the consumed products.

Diet number 4

The treatment table is based on the nutritional regimen recommended by specialists, which creates optimal conditions for the rapid restoration of the normal functioning of the intestines. Such a diet helps to eliminate inflammation and reduce fermentation processes inside the organ.

The indications are:

  1. The aggravated form of enterocolitis and chronic.
  2. Postoperative time.
  3. Acute as well as chronic inflammatory processes with clear signs of dyspeptic disorders.
  4. Bowel diseases accompanying stool disorder.
  5. Dysentery.
  6. Typhoid fever.
  7. Bowel tuberculosis (first week of treatment).

general characteristics

Diet number 4 is monotonous and not complete in its composition, therefore it is prescribed for a short time - up to 5 or 6 days.

The main characteristics of the diet:

  • protein predominates in accordance with the needs of the body;
  • reduced energy value due to a decrease in carbohydrate-containing foods and fats included in the diet;
  • the minimum allowed consumption of table salt (up to 8 grams per day);
  • products that cause food rotting are excluded;
  • hard-to-digest food is contraindicated;
  • do not eat foods that are irritating to the liver,
  • excluded dishes that activate the secretory function of the pancreas, stomach and promote the secretion of bile.

Chemical daily composition:

  1. Energy value - up to 2050 kcal.
  2. Allowed protein products - 100 grams (about 70% of animal origin).
  3. The permissible amount of fat is 70 gr.
  4. Carbohydrate food - 250 g, including pure sugar 50 g.
  5. Liquid and drinks - 1.5 liters.
  6. The total weight is 3 kg.

Diet

Cooked food must be taken in fractional (5 or 6 times) and in small portions. For convenience, it is recommended to choose the optimal consumption hours and adhere to the daily routine. Baby food can be adjusted slightly by increasing the number of snacks.

Culinary processing

Dishes should be cooked in a double boiler or boiled. Before taking, you need to grind food or consume it in a semi-liquid form.

The optimum temperature range is from 15 to 62 degrees. Too hot and chilled food should not be eaten in order to exclude irritation of the intestinal mucosa.

  1. Bread, uncomfortable pastries made from wheat flour are allowed (only the highest grades).
  2. Soup broths: You can use lean meat chunks for the broth. For example, meatballs with shredded rice.
  3. Meat, fish dishes should be steamed or boiled. Permitted products are: chicken and turkey meat, young veal, rabbit, pike perch, carp, perch, cod dishes.
  4. It is better to cook porridge in water. Pasta is used in small quantities in the form of fine vermicelli.
  5. Diet eggs are allowed, soft-boiled (no more than 1 piece daily). You can use 2 eggs for a steam omelet.
  6. Sweets, fruit dishes and desserts: in limited quantities, you can prepare fresh juices, fruit and berry compotes from black currant and blueberries.
  7. Dairy products (kefir and acidophilus) are allowed for use with individual tolerance and in small quantities. Cottage cheese can be eaten fresh, fat-free, pre-wiped or in the form of a steam soufflé.
  8. From drinks you can make tea from rosehip or bird cherry, blueberry, drink green tea, black. Coffee is allowed, but subject to good tolerance.
  9. Butter is limited in daily intake to 30 grams. You cannot fry on it, only it is allowed to add 5 grams to porridge or other products. You can add vegetable oil to the diet (preferably in already prepared dishes, frying is prohibited).

Excluded

  1. Mushroom garnishes and vegetable dishes.
  2. Various snacks.
  3. Legumes and sweets.
  4. Fresh fruits and spices, hot sauces.
  5. Milk.
  6. Cereals: millet, barley, pearl barley.
  7. Carbonated drinks.
  8. Puff pastry, puff pastry products.

Diet number 4B

The treatment table at number 4B provides a complete diet with a moderate inflammation process gastrointestinal tract(Gastrointestinal tract) and impaired digestion.

Indications:

  • colitis and enterocolitis in a chronic form outside the exacerbated period;
  • with the improvement of intestinal diseases proceeding in an acute form;
  • exacerbation of intestinal pathologies with damage to some organs of the digestive system (for example, the liver or pancreas).

Compared to the treatment table number 4, this diet is more extensive and is allowed for use by patients during the improvement of their condition. Exceptions are all products that irritate the liver, gastrointestinal mucosa and promote active putrefactive processes and fermentation. The menu does not contain products for stimulating the secretory function of the pancreas, the process of bile secretion or the stomach.

general characteristics

The treatment table is complete in terms of calorie content and energy value.

Chemical composition:

  • up to 120 grams of proteins with a predominance of animal origin (65%);
  • up to 90 grams of fat (mainly butter);
  • up to 400 grams of carbohydrate-containing products with the amount of permitted sugar - 70 grams;
  • at least 1.5 liters of liquid (drinks, plain water);
  • table salt - up to 8 grams;
  • energy value - up to 3000 kcal.

Diet

The mode is identical to the treatment table number 4.

Culinary processing

Meals are prepared in the same way as for diet 4. Food should be warm.

The diet includes all the permitted foods of table 4, but it is more varied and allows you to prepare new dishes.

  1. To the list of bread products of diet 4, you can add dry biscuits without margarine, apple pies, curd cheesecakes.
  2. Soups: Chopped vegetables (carrots, pumpkin, potatoes, zucchini and cauliflower) can be added. Broths should be secondary, made from lean meat or fish.
  3. Peas and ripe fresh tomatoes if tolerated by the body.
  4. Sweets and fruit and berry desserts: jelly, jelly, soufflé from sweet berries and fruits (with the exception of apricots and plums), baked apple. You can occasionally consume marshmallow, marshmallow, or marmalade. If tolerated by the body, strawberries, raspberries and strawberries are allowed. Citrus juices (orange and tangerine) can be consumed after being diluted with water.
  5. Spices should be included in small amounts. For example, cinnamon or bay leaves. Fruit sauces are allowed. From greens, dill and parsley leaves are permissible.

Excluded

The diet menu does not contain foods prohibited by diet number 4.

Diet number 4B

During the recovery period after acute intestinal diseases or during remission, a treatment table is assigned at number 4B. It acts as a transient power supply before returning to normal operation.
The diet of the 4B diet is the most varied of all the varieties of the 4th table, it is recommended immediately after the completion of the 4B diet.
Indications:

  1. The period of remission of chronic enterocolitis.
  2. Infectious diseases transferred in an acute or chronic form with a slight dysfunction of the intestines.
  3. Acute enterocolitis and colitis at the stage of recovery.

general characteristics

The diet contains proteins, carbohydrate products and fats in the required amount and corresponds to the physiological norm.

Chemical daily composition:

  1. Energy value - up to 3600 kcal.
  2. Protein products (mainly of animal origin) - up to 120 grams.
  3. Carbohydrate products - 500 gr.
  4. Fat - 120 gr.
  5. Table salt - up to 12 gr.
  6. Liquid (compotes, juices, plain water) - 1.5 liters.

Diet

Food should be taken fractionally (up to 6 times a day).

Culinary processing
The temperature and the cooking method are similar to the requirements of the culinary processing of dishes in diets numbered 4 and 4B. It is allowed to bake dishes in an oven or multicooker. Grinding the dishes is not required, which distinguishes the 4B table food from the culinary processing of the 4B menu products.

The list of foods allowed by the 4B diet is much wider than in the 4B menu.

You can use:

  1. Cabbage (white cabbage only), peeled tomatoes and cucumbers (fresh), beets, from legumes - beans or a little green peas.
  2. Loose porridge after cooking.
  3. Fresh fruits (peeled pears and apples), citrus fruits (tangerines and oranges).
  4. Dairy products. Subject to individual tolerance, whole milk is allowed.
  5. As a snack, you can delight yourself with ham (low-fat) and herring without oil and spices.

Excluded

  1. Meat with layers of fat, high-calorie dishes from poultry and fish.
  2. Hard boiled eggs.
  3. Cheeses: spicy and highly salted.
  4. Canned food and smoked products.
  5. Sweet dishes and fruits: plums, figs, dried apricots and dates are prohibited. You can not eat chocolate products, ice cream, as well as berries with a rough skin.
  6. Horseradish, mustard and pepper.

Compliance with diet 4 and its types is the basis for the successful cure of intestinal diseases and the normalization of the digestive system.

Diet number 4a (table number 4a)- a therapeutic nutritional system, recommended for the treatment of acute, also with exacerbation of enterocolitis with pronounced fermentation processes in the intestine.

The purpose of this therapeutic diet is to reduce fermentation processes in the intestine.

Treatment table 4a is not diverse and does not physically satisfy the daily requirement of the body, therefore it is prescribed for a period of no more than 5 days, after which it is transferred to or.

Difficult to digest foods, foods that stimulate secretion, hot and cold, vegetables, and foods that enhance fermentation processes are excluded from the diet. The general principles in drawing up a diet are similar to, but carbohydrates are limited as much as possible.

The chemical composition of diet No. 4a:

  • proteins 120 g;
  • fats 50 g;
  • carbohydrates 140 g;
  • salt 6 g;
  • liquid up to 1.5 liters.

Daily rate of diet number 4a: 1600 kcal.
Diet: 5 times a day.

Indications for the use of diet No. 4a:

  • acute enterocolitis;
  • exacerbation of enterocolitis with pronounced fermentation processes in the intestine;
  • any intestinal diseases that occur with a predominance of fermentation processes.

What you can eat with diet number 4a:

Soups: low-fat meat with the addition of mashed boiled meat or mucous cereal broths.

Cereals: only decoctions of buckwheat or rice. It is also permissible to use gluten-free vermicelli for garnish.

Vegetables, herbs: excluded.

Meat fish: low-fat types of meat and fish are cooked or steamed in a piece, in the form of a soufflé, cutlets, mashed potatoes, dumplings, meatballs or meatballs.

Eggs: 1 PC. per day in the form of an omelet, steamed protein omelet or soft-boiled.

Fresh fruits and berries: excluded.

Dairy products: yogurt, kefir 1%, fresh unleavened cottage cheese (can be calcined), steam cottage cheese soufflé.

Sweets: jelly (from pear, quince, blueberry or dogwood), sugar (up to 20 g per day).

Flour products: rusks from wheat flour of the highest grade (up to 100 g per day). They can also be replaced with gluten-free breadcrumbs.

Fats: fresh unsalted butter.

Beverages: weak tea (without milk), cocoa in water, broth, quince, bird cherry, blueberry.

What you can't eat with diet number 4a:

  • fatty and strong broths, dairy broths, soups with cereals and vegetables;
  • cereals, legumes;
  • bread and flour products;
  • fatty types and varieties of meat, sausages, smoked meats;
  • fatty fish, salted fish, canned food, caviar;
  • milk and dairy products (except for permitted ones);
  • raw eggs, hard-boiled and fried;
  • vegetables and fruits;
  • strong tea, tea with milk, coffee, soda, cold drinks, compotes.

Diet number 4a (table number 4a): menu for the week

All dishes are boiled or steamed, rubbed with food. Eat warm.

Consider a sample 4a diet menu for several days.

Day 1

Breakfast: steamed protein omelet, tea.
Lunch: rosehip broth.
Lunch: secondary broth with meat puree, cottage cheese.
Afternoon snack: jelly.
Dinner: steamed chicken meatballs.

Day 2

Breakfast: steamed curd soufflé, cocoa on water.
Lunch: kefir.
Lunch: fish soup with rice broth, croutons.
Afternoon snack: broth of quince.
Dinner: noodles, steamed cutlets, tea.

Day 3

Breakfast: soft-boiled egg, croutons, cocoa on water.
Lunch: cottage cheese.
Lunch: meat soup puree from secondary broth, tea.
Afternoon snack: rosehip decoction.
Dinner: jellied fish, tea.

Day 4

Breakfast: steamed curd soufflé, tea.
Lunch: curdled milk.
Lunch: secondary meat broth with buckwheat broth, croutons.
Afternoon snack: pear jelly.
Dinner: casserole of boiled noodles and boiled meat, tea.

Day 5

Breakfast: steam omelet, cocoa on water.
Lunch: rosehip broth.
Lunch: fish broth with rice broth, croutons.
Afternoon snack: kefir.
Dinner: steamed fish cakes, blueberry, pear or quince jelly.

All health, peace and goodness!

Diet 4c according to Pevzner is used at the stage of recovery after acute intestinal diseases in combination with diseases of the pancreas as an intermediate nutrition and a smooth transition from and to the usual rational menu.

Table 4c according to Pevzner purposefully provides balanced nutrition with its complete assimilation in case of insufficient intestinal functioning. Nutrition allows you to smoothly restore the disturbed functions of the digestive organs and transfer the patient to a normal diet.

Therapeutic nutrition according to Pevzner has a positive effect on digestion and intestinal motility. Also, table number 4c literally in the first days of its observance will reduce bloating and flatulence, and during a week of rational nutrition, the regularity of the stool is normalized.

The total energy value ranges from 3000-35000 calories.

The chemical composition of the diet is balanced:

  • Carbohydrates - at least 400 grams;
  • Protein - 120 grams (40% vegetable);
  • Fat - 100 grams (75-80% animal);
  • Salt consumption level - 10 grams;
  • The daily intake of fluid is 1.5-2 liters.

The duration of the diet is determined by the attending physician. As a rule, it lasts 1-3 weeks, after which the patient is transferred to table 15 or to a normal healthy diet.

What is possible, what is not

Treatment table 4c is in many ways similar to table 4b, but with it there is a little more permissiveness in terms of choosing fruits, vegetables, juices and some types of solid foods.

Allowed:

  • Yesterday's bread and bakery products made from premium flour;
  • 1-2 times a week, cheesecakes and biscuits on a light cream are allowed;
  • Low-fat broth soups;
  • Porridge made from any cereals, except for prohibited ones;
  • Pasta;

  • Low-fat, yogurt, sour cream, cottage cheese and milk, not as a separate product, but as an additive in cooking;
  • 1-2 eggs a day as a steamed omelet or as a cooking ingredient if the recipe requires it;
  • Vegetables. Cauliflower, potatoes, pumpkin, carrots, zucchini;
  • Raw or baked fruits and berries, compotes, juices and jellies from them;
  • Low-fat meats and fish, natural sausages;
  • Protein meringues, marshmallows, marmalade, fruit jellies and meringues, preserves and jams;
  • Black and green tea, compotes, decoctions of oats, chamomile and rose hips, cocoa and light coffee with milk.

Table No. 4c excludes foods and dishes that enhance fermentation and putrefaction in the intestine, increase its secretory and motor functions, irritate the secretion of the stomach, pancreas and activate bile secretion.

Prohibited:

  • Fresh rye bread, sweet pastries on fat cream;
  • and pork, goose and duck meat;
  • Fatty and fried foods;
  • Strongly sour milk dishes;
  • Cold first courses;
  • Barley and;
  • Legumes. , peas, beans;
  • White cabbage and cucumbers are not recommended from vegetables;
  • From fruits, plums, apricots, grapes, and melons are banned;
  • Ice cream and chocolate;
  • Hot spices and fatty ones.

Menu for every day

Nutrition of diet No. 4c according to Pevzner should be frequent and fractional: the size of consumed portions is about 300-350 grams, and the time interval between meals is not more than 4 hours, you will get 5-6 full meals.

Dishes do not have to be brought to a mushy state, table number 4c must adapt the digestive system to digest solid food.

In a hospital setting, the diet menu is developed individually by the attending physician and is adjusted depending on the patient's condition. When discharged home, the patient is allowed to independently compose a diet, using the list of permitted foods.

Menu option for the week:

Monday

  • Breakfast: buckwheat porridge;
  • Lunch: baked pumpkin with dried apricots;
  • Lunch: buckwheat soup with grated meat;
  • Snack: a decoction of mashed blueberries;
  • Dinner: curd-fruit pudding.

Tuesday

  • Breakfast: oatmeal, stale white bread with mild cheese;
  • Lunch: cauliflower and carrot puree;
  • Lunch: rabbit pilaf, jelly;
  • Snack: semolina casserole, berry jelly;
  • Dinner: baked sea bass with zucchini and carrots.

Wednesday

  • Breakfast: protein steam omelet;
  • Lunch: 100 grams of fresh fruit;
  • Lunch: steamed chicken meatballs, 1 fresh tomato;
  • Snack: rosehip decoction;
  • Dinner: boiled tongue with stewed carrots.

Thursday

  • Breakfast: cheese cakes with sour cream;
  • Lunch: curd cheese, jelly;
  • Dinner: chicken soup with oatmeal;
  • Snack: candy with tea;
  • Dinner: curd pasta with raisins.

Friday

  • Breakfast: with milk sausages;
  • Lunch: beet-carrot puree;
  • Lunch: pasta with beef balls;
  • Snack: several with orange juice;
  • Dinner: hake stewed in cream and with carrots;

Saturday

  • Breakfast: ;
  • Lunch: fruit pilaf;
  • Lunch: pasta soup, meatloaf stuffed with eggs;
  • Snack: one waffle with unsweetened tea;
  • Dinner: low-fat curd mass.

Sunday

  • Breakfast: rice porridge with apples, tea;
  • Lunch: apple jam pie, dried fruit compote;
  • Lunch: steamed rice;
  • Snack: curd with blueberry jelly;
  • Dinner: jellied fish.

Dish recipes

Table number 4c according to Pevzner allows heat treatment of food by cooking, stewing, or baking. Dishes should not be crushed to a smooth puree, solid food is allowed. Culinary recipes diets can be very diverse, the main thing is not to go beyond the permitted products.

First course recipes

Meat puree soup

Ingredients:

  • Veal - 300 grams;
  • Potatoes - 3 pcs.;
  • Carrots - 1 pc.;
  • Onions - 1 pc.;
  • Bulgarian pepper - 1 pc.;
  • A pinch of salt.

Preparation:

Rinse the meat, cut into small pieces, put in a saucepan, cover with water and put the broth to boil. When the meat is almost cooked, add all the chopped vegetables to it. When all the ingredients are cooked, use a blender to mash the contents of the pan and season with salt. When serving, you can add a spoonful of sour cream to the soup.

Protein recipes

Fish fillet with carrots

Ingredients:

  • Tilapia - 500 grams;
  • Carrots - 1 pc.;
  • Onions - 1 pc.;
  • - 2 tbsp. l .;
  • A pinch of salt.

Preparation:

Cut the fish fillet into pieces, cover with cold water, add grated carrots, finely chopped onion and simmer for half an hour. Season with salt at the end of cooking.

Chicken meatballs

Ingredients:

  • Minced chicken - 500 grams;
  • Rice groats - 1 glass;
  • Eggs - 1 pc.;
  • Carrots - 1 pc.;
  • A pinch of salt;
  • Vegetable oil - 10 grams.

Preparation:

Boil the rice in two glasses of water. Then mix the minced meat with rice, egg and salt it. We form small meatballs and evenly spread them on a baking dish, previously greased with vegetable oil. Now we are preparing the gravy. Finely chop the onion, grate the carrots on a coarse grater and sauté the vegetables on vegetable oil until soft, then add a little water to them. Pour the meatballs with gravy and send them to the oven preheated to 180 degrees for half an hour.

Dessert recipes

Fruit jelly

Ingredients:

  • Apple juice - 1 glass;
  • Raspberry juice - 1 glass;
  • Water - 1 glass;
  • Sugar - 2 tbsp. l .;
  • Gelatin - 1 pack.

Preparation:

Dissolve gelatin in cold boiled water and leave for an hour to swell. Pour apple juice, half of the gelatinous mass and 1 tablespoon of sugar into a saucepan. Heat it until a homogeneous consistency is formed. Then pour the juice into molds (half) and put in the refrigerator until it solidifies. The next raspberry layer is also prepared and poured onto the hardened apple layer. Ideal if the dishes are transparent.

Meringue

Ingredients:

  • Egg whites - 3 pcs.;
  • Powdered sugar - 150 grams.

Preparation:

Carefully separate the whites from the yolks so that no shell fragments or yolk particles get into them. In a clean, dry bowl, beat the whites until fluffy, when the mass thickens, add powdered sugar to it and “work” with a mixer for another 5 minutes. Gently put the protein mass on parchment with a spoon and send it to an oven preheated to 150 degrees for 10 minutes, after which we tighten the temperature to a minimum and cook the sweetness for another 10 minutes.

Diet "Table 4" is the maximum for the stomach and intestines - both mechanically, thermally, and chemically. "Table 4" effectively reduces inflammatory processes in the body, eliminates putrefaction and fermentation in the intestines. Surprisingly, despite the rather strict restrictions, it is quite possible to create a varied and tasty diet within the framework of this diet ...

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Diet Table 4 is characterized by a reduced calorie diet by reducing the consumption of carbohydrates and fats. However, this does not mean at all that the diet of this therapeutic food is depleted. You can still cook in a varied and delicious way!

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Features of the "Table 4" diet

Indications: treatment and prevention of chronic colitis; with acute intestinal diseases, with exacerbations of enterocolitis, with acute gastroenterocolitis, with dysentery;

Duration: as prescribed by a doctor;

Peculiarities: downgrade energy value nutrition by reducing the consumption of carbohydrates and fats; reduced consumption of salt and sugar; thermal, mechanical and chemical irritants are temporarily excluded from the diet (that is, refusal from hot and cold, spicy, fatty and solid foods;

Energy value: about 2000 kK per day;

Fluid volume per day: about 1.5 l;

Best type of preparation: food should be boiled, steamed, mashed or mashed;

Power frequency: type of food with a diet Table 4 - fractional, 5-6 times a day;

Diet "Table 4": what is possible, what is not

Meat, poultry, fish. Only low-fat varieties are allowed to be consumed. For example: veal, beef, turkey, chicken, fish such as pike perch, perch. Steam should be cooked or boiled, then wiped or chopped in a blender. Soups based on strong, fatty broth are prohibited.

Eggs. Limit - no more than one egg per day, preferably only protein. It is advisable to cook in the form of a steam omelet or cook "in a bag". Raw, fried and hard-boiled eggs are excluded from the diet.

Bread and flour. You can: a little wheat bread (or bread soaked in broth). You can make uncooked biscuits from flour. In addition, from time to time you can use wheat flour in cooking - for example, for manna. Prohibition - on fresh baked goods, pancakes and pancakes, bran, rye bread, as well as bread made from wholemeal flour with the addition of seeds, cereals, etc. (these additives mechanically irritate the walls of the stomach and intestines). In addition, pasta is prohibited, with the exception of thin noodles.

Dairy products. Table 4 - the diet is extremely "meager" for dairy products. Even the "milk" allowed here should be consumed in small quantities and relatively rarely. Cottage cheese, acidophilus are allowed in the diet. Banned - kefir, sour cream, cream, cheese. A small amount of butter is acceptable. Whole milk and yoghurts can be used in cereals and puddings, but cannot be drunk or eaten "directly."

Vegetables. Can be used only boiled and mashed.

Cereals. Allowed: semolina, rice, buckwheat and oatmeal. But you should refrain from such cereals as millet, pearl barley, barley groats.

Beverages. You can: green and black tea, herbal tea, juices of non-acidic berries (diluted with water 1: 1), pure still water. Do not: fruit juices, coffee and cocoa, milk, kvass, carbonated drinks.

Additional prohibitions. Diet Table 4 categorically excludes from the diet spicy, fatty and fried foods, any semi-finished products, smoked meats, sausage-ham, canned food. You can not use sauces and marinades, fast food. Food should be warm - any temperature extremes, such as a glass cold water or hot soup can instantly provoke a painful attack.

Sample menu for the day

Eating on the Table 4 diet should be fractional - 5-6 times a day at intervals of 2-3 hours. And little by little! For clarity: on average, the volume of one serving should be equal to the volume of your hand. Sample menu days on the "Table 4" diet may look like this:

  • Mannik with yogurt;
  • Skim cheese;
  • Vegetable puree soup, veal meatballs, herbal tea or jelly;
  • Steam omelet;
  • Steam cutlets from fish, buckwheat porridge, unsweetened tea;
  • Blueberry jelly, rice pudding.

Several recipes for the "Table 4" diet will help you partly diversify your medical menu:

Mannik with yogurt

Ingredients: 200 g of natural yogurt, 125 g of semolina, 300 g of sugar, 1 glass of wheat flour, 3 eggs, half a pack of butter, 2 tsp. baking powder, a pinch of salt.

Cooking method:

  1. Preheat the oven to 200 degrees.
  2. Mix the flour with baking powder, separate the whites from the yolks and put in the refrigerator.
  3. Beat the softened butter with sugar, add 1 yolk.
  4. Without stopping stirring the mass, add half of the yogurt, one more yolk to it, and gently add flour. Add a pinch of salt.
  5. Continuing to stir the mixture, pour in the remaining yogurt and add the last yolk. Finally, add semolina.
  6. Beat the cooled whites into a strong foam and add to the resulting mass.
  7. Grease the form with a piece of butter, put the mass in it and bake in the oven for 35 minutes. Serve with blueberry jelly.

Steam fish cutlets in a slow cooker

Ingredients: 450 g fillet of lean fish, 2 slices of yesterday's roll, 150 ml of low-fat milk, 1 onion, 1 bell pepper, a pinch of salt.

Cooking method:

  1. Grind the fish fillets in a blender or meat grinder.
  2. Soak the rolls in milk.
  3. Peel the onion and pepper and cut into medium-sized pieces. Then grind in a blender.
  4. Mix the minced fish, chopped vegetables and the crumb of the roll into a single mass. Form cutlets and put in a slow cooker.
  5. Cook for 20 minutes. Serve with vegetable puree.

Vegetable puree soup

Ingredients: 2 medium potatoes, 1 carrot, 1 squash, 2 bell peppers, 2-3 bunches of fresh or frozen broccoli, frozen peas, a pinch of salt and herbs for flavor.

Cooking method:

  1. Cook the peeled and diced vegetables in salted water until tender (about 15-20 minutes over low heat).
  2. Turn off the heat, drain the vegetable broth to half. Use a blender to grind the boiled vegetables into puree.
  3. Put frozen peas in a saucepan or small high frying pan, add 2 tsp. butter and 2 tbsp. soft fat-free cottage cheese.
  4. Simmer the peas over low heat for 10-15 minutes.
  5. Add the peas to the vegetable puree. Serve with slices of wheat bread and butter.

Diet 4 for bowel diseases has several interpretation options - depending on the specific disease, the gastroenterologist will necessarily adjust both the list of permitted foods and the list of strictly prohibited ones.

Here is a more or less average version of the Table 4 diet, which illustrates that even within the framework of the medical menu, there is always room for delicacies and culinary creativity. Be healthy!