Diet "4 table" - features, nutritional recommendations, menu. Diet “Table 4” - features, nutritional recommendations, menu Table 4 can be

The essence of the diet and indications

Therapeutic diet 4 according to Pevzner is prescribed for all types of colitis, regardless of the cause of the disease. Colitis is an inflammatory process in the mucous membrane of the colon. If the inflammation extends to the mucous membrane of the small intestine, we are talking about enterocolitis. A condition in which there is simultaneous inflammation of the stomach, small and large intestines - gastroenterocolitis. There are many prerequisites and causes for the occurrence of any colitis, and intestinal disease is accompanied by severe abdominal pain, bloating, diarrhea and a constant urge to defecate. The chronic course of the disease may be accompanied by alternating constipation and diarrhea.

In the acute course of the disease, solid food is completely excluded, the patient's diet is limited to liquids (tea, water, rice water) and liquid porridge with water. For children, treatment also begins with a tea diet. On the second day the patient is transferred to table No. 4.

The therapeutic nutritional diet of this diet is characterized by a high protein content and a limitation of carbohydrates and fats, and helps to normalize the functions of the intestines and digestive organs, reduce fermentation and putrefactive processes and inflammation in the intestines.

Chemical composition of dietary table 4:

• proteins 70-80 g (60-65% animal origin),
• fats 60-70 g,
• carbohydrates 250g, where 40-45 g of sugar,
• table salt 8-10 g,
• free liquid in a volume of 1.5-2 liters.
• Calorie content of daily food is 1800-190 0 kcal.

Medical nutrition is characterized by the following rules:

• dishes are prepared pureed, liquid, semi-liquid, boiled or steamed.
• exclude very hot and cold dishes.
• Eat small meals a day 5-6 times a day.

Diet No. 4 has its own subtypes. After the condition improves, when a sharp exacerbation has passed, the patient is transferred to diet table 4b, you can read more about the rules of this diet. The transition to a balanced diet during the final recovery period is accompanied by diet No. 4c, more details

Product list: what is possible and what is not?

List of products and dishes that allowed for use is illustrated by the following table:

• Non-crispy, thinly sliced ​​crackers (200g) made from premium wheat flour.
• Soups are prepared in a weak broth of lean meat or fish with the addition of mucous decoctions of cereals (rice, semolina). You can add pureed boiled meat to the soup.
• Meat and poultry for cooking are chosen of low-fat varieties, and tendons, fascia, fat and skin are removed from the poultry. Cutlets, dumplings, meatballs are steamed or boiled in water.
• Fish is consumed steamed or boiled in pieces, chopped. It should be low-fat, not salty and fresh.
• Among dairy products, only unleavened, fresh mashed cottage cheese and steam soufflé are recommended.
• Eggs are shown in quantities of 1-2 pieces per day, in the form of a steam omelet or soft-boiled eggs.
• Porridge is cooked pureed in water or low-fat broth. Cereals use rice, buckwheat, oat or cereal flour.
• Vegetables are prepared in the form of decoctions that are added to soups.
• Sweet dishes are consumed in the form of jelly and jelly made from pears, quince, bird cherry, dogwood, and blueberry. Apples can be pureed raw. Sugar is used sparingly.
• Sauces are prepared using low-fat broths with the addition of a small amount of butter.
• For drinks, green tea, cocoa and water coffee, decoctions of blueberries, quince, black currants, bird cherry, rose hips, diluted fresh juices (except apricot, plum and grape) are recommended.
• Fats are shown per serving of the finished dish, only 5 g, in the form of butter.

Forbidden consume the following products:

• All bakery and flour products.
• Sausages and fatty meats.
• Canned food, fish roe.
• Dairy products.
• Hard-boiled and fried eggs.
• Pasta, legumes.
• Snacks.
• Raw berries and fruits, compotes, jam, honey, dried fruits and other sweets.
• Carbonated drinks.

Diet table 4: menu for the week

For convenience, here is an approximate diet menu No. 4 for a week, containing allowed dishes and recipes:

• Intestinal disorders accompanied by profuse diarrhea;
• Acute colitis and enterocolitis;
• Chronic colitis and enterocolitis in the acute phase;
• Chronic colitis and enterocolitis in the subacute phase (attenuation of exacerbation, improvement of the patient’s condition);
• Acute and chronic intestinal diseases during the recovery period (transition from dietary to balanced nutrition);
• Acute and chronic intestinal diseases, accompanied by diseases of other organs of the gastrointestinal tract.

The intestinal wall consists of 4 layers: mucous, submucosal, muscular and serous. The mucous membrane plays a major role in the digestive process. It is rich in glands, folds and villi, which are responsible for the processing and absorption of nutrients, protecting the wall from mechanical damage, and the formation of feces. It is this membrane that suffers primarily when enterocolitis appears. As this disease develops, inflammatory processes occurring in the intestinal mucosa destroy its structure, leading to atrophy and subsequent loss of mucosal function. In the chronic course of the disease, the mucous and submucosal layers suffer, in which irreversible changes in the structure of the wall occur for a long time, leading to persistent disruption of the digestive processes. Subsequently, these changes can spread to deeper layers. The acute form of the disease usually affects only the mucous layer, but is characterized by more pronounced and severe symptoms.

The main symptoms of enterocolitis are pain and discomfort in the abdomen after eating, diarrhea, bloating, flatulence, nausea, and loss of appetite. In addition, due to malabsorption of nutrients, general symptoms appear, such as dizziness, headache, weakness, drowsiness, dehydration, and weight loss. In the chronic course of the disease, the symptoms are less pronounced and appear gradually, with periods of exacerbation. The acute form of enterocolitis develops quickly, with a large number of symptoms, and usually ends with either complete recovery or transition to a chronic form.

Treatment of enterocolitis consists of several parts: elimination or mitigation of symptoms, identification and elimination of the cause of the disease, restoration of impaired intestinal functions. The main role in the treatment of this disease is played by medications carefully selected by the doctor after a detailed examination of the patient. However, it is important to follow a diet throughout the entire treatment period aimed at alleviating symptoms and improving the functioning of the digestive tract. Diet No. 4 is made up of several subgroups prescribed depending on the period of the disease:

• Diet No. 4 A is prescribed for the acute course of the disease, as well as during periods of exacerbation of a chronic disease or for intestinal disorders accompanied by acute diarrhea;
• Diet No. 4 B is intended for patients with chronic enterocolitis in the subacute stage, i.e. during the period of improvement after exacerbation of the disease. This diet is also prescribed for a combination of intestinal disorders with diseases of other digestive organs;
• Diet No. 4 B is a transition from dietary nutrition to rational nutrition. It is designed for the recovery stage of acute or chronic enterocolitis, and is also used in cases of a combination of diseases of the intestines and other organs of the gastrointestinal tract.

What is the purpose of this diet?

Diet in numbers

Meal schedule

Soups:

Diet No. 4 B includes all the recommendations of diet No. 4 A, but also allows the addition of well-cooked vermicelli and finely chopped vegetables (potatoes, carrots, zucchini) to soups. Soups can be prepared with vegetable broths or weak meat and fish broths.

Excludes: strong fatty broths, cabbage soup, rassolnik, borscht. You should also avoid soups with added milk or excess spices. It is not recommended to eat cold soups (okroshka, beetroot soup, kapustnik). Diet No. 4 Also excludes soups made from legumes or based on strong vegetable decoctions.

Meat and fish dishes: Diet No. 4 A allows you to eat lean varieties of poultry (chicken, turkey), fish (pike perch, perch) or meat (veal, beef). All meat dishes are steamed or boiled in water (without adding spices). It is recommended to boil the fish in pieces, then finely chop or puree. Meat is consumed in the form of cutlets (minced meat must be minced 2-3 times, rice is added instead of bread), quenelles, meatballs, and souffle. Before cooking, the meat must be washed thoroughly, fat, fascia and tendons removed.

Diet No. 4 B also allows you to prepare dishes from rabbit meat in the form of baked or steamed cutlets, meatballs, and soufflés. Of the low-fat varieties of fish, the use of bream, cod, and hake is allowed.

Diet No. 4 B is more gentle; it allows the preparation of baked or lightly fried dishes without breading (in limited quantities). Milk sausages and boiled tongue dishes are also allowed.

Excludes:

Fatty meats (lamb, pork), poultry and fish, smoked meats, canned food, sausages, ham, lard. Dishes containing stewed or fried meat, as well as raw, pickled, salted or smoked fish are not recommended.

Flour products: If you follow diet No. 4 A, crackers from the highest grades of white bread (not toasted, without butter and spices), baked goods made from premium flour, and yesterday's baked goods are recommended.
Diets No. 4 B and C allow the use of yesterday's wheat bread, dry biscuits or cookies. In limited quantities, the consumption of savory baked goods and pies with meat (low-fat varieties), apples, cottage cheese, and jam is allowed.

Excludes: fresh baked goods, rye bread, pastries, pancakes. It is also not recommended to consume products made from puff pastry or wholemeal flour.

Vegetables and fruits: Diet No. 4 A excludes the consumption of any vegetables, only weak decoctions for adding to soups are allowed. For fruit dishes, jelly, jellies, and mousses made from pears, apples, quinces, and blueberries are recommended.

When following diet No. 4 B, dishes from potatoes, zucchini, pumpkin, cauliflower, carrots, green peas, and tomatoes are recommended. Vegetables are steamed or boiled in water without adding spices. Pureed or soufflé dishes are recommended. Sweet varieties of fruits and berries are allowed in the form of jelly, compotes, mousse, and jelly.

Diet No. 4 B allows the consumption of vegetables in boiled form, puree, in the form of casseroles, and also in baked form. Eating raw ripe fruits and berries (in limited quantities) is also allowed.

Excludes: beets, radishes, radishes, onions, garlic, sorrel, spinach, mushrooms, cucumbers. It is also not recommended to eat unripe or unsweetened fruits and berries.

Diet No. 4 B allows the preparation of porridges with the addition of milk or low-fat cream, as well as steam puddings from pureed cereals and boiled vermicelli.

A lighter version of diet No. 4 (diet No. 4 B) allows the consumption of crumbly porridges with water or milk (diluted with water), as well as steamed or baked puddings, casseroles, and finely chopped vermicelli. Semolina balls and pilaf with fruit are also allowed.

Excludes: legumes, millet and pearl barley. Diet No. 4 A also excludes barley and pasta casseroles.

Eggs and dairy products: When following diet No. 4 A, soft-boiled eggs and steam omelettes are recommended. Eggs should be consumed no more than two per day. From dairy products, only fresh calcined cottage cheese in pureed form is recommended. Other dairy dishes are excluded.
For diet No. 4 B, soft-boiled eggs and steamed protein omelettes are allowed in limited quantities. Dishes with a small amount of milk, kefir, fermented baked milk, low-fat cream and sour cream, cottage cheese, mild cheeses, curd puddings or pureed curd paste are also recommended.
Diet No. 4 B allows the consumption of egg dishes (except for fried and boiled eggs), as well as fresh milk (in dishes or in pure form), fermented milk products (kefir, acidophilus, fermented baked milk), low-fat varieties of cottage cheese, cream and sour cream, mild cheeses .
Excludes: hard-boiled eggs, fried eggs, natural milk, sharp cheeses, full-fat sour cream, cottage cheese and cream. Diet No. 4 B also excludes dairy products with high acidity.
Sweet dishes: jelly, jellies and mousses from sweet varieties of fruits and berries, sugar in limited quantities (up to 40 g per day). Diets No. 4 B and C also allow the consumption of juices diluted with water (cherry, orange), marmalade, marshmallows, marshmallows, jams, preserves.
Excludes: dishes from unsweetened varieties of fruits and berries, ice cream, chocolate, dried fruits, pastries, cakes.
Sauces, spices, herbs: When following diet No. 4 A, any sauces, spices or herbs are excluded. Diets No. 4 B and C allow the use of bay leaves, dill, cinnamon, cloves, as well as dairy, fruit and meat sauces prepared in low-fat broth.
Excludes:

Spicy and fatty sauces, mustard, horseradish, pepper, sauces with a lot of preservatives.
Beverages: for diet No. 4 A, green tea, coffee and cocoa in water, decoctions of rose hips, bird cherry, and blueberries are recommended.
Diet No. 4 B includes the recommendations of Diet No. 4 A, but also allows the consumption of apple, cherry, orange and strawberry juices (diluted with water). It is also allowed to add a small amount of milk to tea and coffee.
Diet No. 4 B includes tea, coffee, cocoa with added milk, decoctions of rose hips, wheat bran and bird cherry, compotes and juices from fruits and berries.
Excludes: carbonated and cold drinks, alcohol, grape, plum and apricot juices, kvass, fruit drinks. Diet No. 4 A also excludes drinks with added milk.

To choose from:

Before bedtime: jelly, kefir (except for diet No. 4 A), juice diluted with water (except for diet No. 4 A).

Table 4 (Pevzner diet) is considered the best therapeutic diet for gastrointestinal diseases, which are accompanied by indigestion and diarrhea. As you know, diarrhea is a signal of an inflammatory process in the intestines, of digestive disorders. And in this case, you need dietary table number 4, it is selected to reduce inflammation and improve metabolism.

This diet is prescribed to patients with dysentery, colitis in the chronic and acute phases, with acute enterocolitis and other pathologies of the gastrointestinal tract, which are accompanied by prolonged and severe diarrhea, possibly pain in the lower abdomen, and general malaise.

• Energy value per day is no more than 2000 kcal.
• Fats - no more than 70 g (70% animals), proteins - 100 g, carbohydrates - 250 g;
• Salt - no more than 8-10 g;
• Drinking regime - at least 1.5 liters. in a day;
• Dishes with liquid and semi-liquid consistency: boiling or steaming, pureeing.
• Take warm food (15-65 degrees) up to 5-6 times a day.
• During the diet, it is very important to maintain bed rest.

Diet number 4 (table according to Pevzner): menu for the week, recipes

This diet is considered low-calorie. No more than 1700 kcal should enter the body per day. All products that can even minimally irritate the intestinal tract are excluded. You should not eat very hot or cold foods, as they also irritate the gastrointestinal tract.

Pevzner diet number 4 also includes foods that you can eat and those that are prohibited. Given the constant diarrhea, you need to know prohibited foods by heart and try not to eat them.

Please note again that this diet is designed for people with gastrointestinal diseases. If this problem is not relevant for you, .

Diet 4 table according to Pevzner: what you can eat

Considering that many cereals are prohibited under such a treatment program as diet table 4, a menu for every day is not so easy to create. After all, you want variety in your diet.

Diet 4 table: sample menu

• Early breakfast includes oatmeal with water, grated fresh low-fat cottage cheese, and green tea.
• For second breakfast, a blueberry decoction is suitable.
• For lunch you can have meat broth with semolina, it is also quite filling and tasty. For the main course – steamed meatballs with rice, just like in the movie “Deja Vu”. For dessert – jelly.
• Afternoon snack: warm rosehip decoction.
• For dinner they prepare a steamed omelette and grated buckwheat porridge. Wash it down with tea.
• Before bedtime jelly.

You can alternate the permitted cereals, change the type of meat and berries. But, of course, you can’t prepare many recipes with such a diet. I am glad that you can switch from this diet after the diarrhea ends and the stool stabilizes.

Sometimes therapeutic nutrition No. 4 is prescribed to those patients who are undergoing surgery. Also, this table can be divided into several additional rations.

Diet 4: menu for the week

Below you can see the menu for the week, or download it to your computer in .doc format.

Diet 4 table: recipes

Chicken soup with rice

• rice - 20 g.
• chicken meat -100 g.
• butter - 5 g.
• water - 600 ml.

Sort and rinse the rice, pour hot water over it, then cook until completely cooked, then wipe with liquid. Remove the skin from the chicken and boil, mince the pulp 3 times. Mix chicken and rice, add hot oil and salt, bring to a boil.

Boiled chicken pudding

• rice 50 g
• chicken – 120 g
• egg 1/4 pcs.
• butter 5 g
• milk 50 ml
• vegetable oil for lubrication 5 ml.

Boil skinless chicken, separate from bones, and grind through a meat grinder 3 times. Cook the rice, rub through a sieve, mix with minced chicken. Add milk, egg yolk, butter, salt to the mixture - mix everything well and fold in the whipped whites. Place the resulting mass in a mold greased with vegetable oil and steam.

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Therapeutic diet No. 4 for intestinal diseases is one of the most effective ways to quickly and effectively get rid of many problems with the gastrointestinal tract. This diet is designed for a week-long course, during which a therapeutic effect is achieved by following a dietary diet. Indications for the use of this nutritional system are various digestive disorders in children and adults.

What is diet No. 4 intended for and who developed it?

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 goal of the diet is to have a gentle 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 very effective for intestinal diseases with constipation, as it acts to create the necessary conditions for:

• “restart” of the entire gastrointestinal tract system;
• restoration of normal functioning of peristalsis.

The nutritional system was developed by the famous Soviet gastroenterologist Pevzner, and since ancient times, diet table No. 4 has been working effectively and efficiently.

The developed nutrition system includes all the most important and necessary conditions for treating problems with the intestines or stomach.

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

Basic principles of diet No. 4

Any diet is aimed at:

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

In addition, when following a proper diet, not only the intestines are “unloaded,” but also the general metabolism in the body is normalized. Diet table No. 4 for intestinal diseases provides for certain rules and principles of nutrition.

The basic principles of the fourth diet are as follows:

• “Soft” effect on the intestines and stomach, absence of strong irritants to 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 minimize the load on the digestive organs: you should not eat food with sharp differences in temperature in relation to the temperature of the internal organs.
• Meals in small portions, which should be consumed in 4-7 meals a day.

Allowed products at table number 4

Each diet has a number of acceptable foods, stop foods, as well as principles of food preparation. The diet has its own lists of permitted and prohibited foods, and compliance with these lists is a fundamental point. The principles of cooking play an important role, since with different methods of preparation and consumption, the same products affect the digestion process differently.

The table during diet 4, as well as a detailed description of what can and cannot be consumed is given below:

1. Soft, pureed foods: this will reduce the load on the digestive system. The following dishes are allowed in this consistency: cutlets made from lean soft meat, porridge, ground cereal, soufflé, pureed meat and some fruit and vegetable purees.
2. Protein foods: 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.

Consumption of all of the above products significantly affects the relief of intestinal function. With this menu the following are excluded:

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

Prohibited foods on diet No. 4

The complete exclusion of certain foods for intestinal diseases during diet table number 4 is a mandatory and necessary condition for a person’s recovery. Prohibited foods can cause such unpleasant consequences of consumption as:

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

Prohibited foods on diet table No. 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 frankfurters, smoked meat, lard and other fatty foods;
7. fresh milk;
8. “heavy” cereals (millet, pearl barley);
9. Coffee and coffee drinks.

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

Weekly menu for intestinal diseases

The weekly menu for intestinal diseases is selected based on the principle of maximizing the reduction of all negative consequences associated with food consumption. This allows the digestive organs to recover and establish full functioning. A week of nutrition following diet number 4 significantly reduces all manifestations and exacerbations of chronic gastrointestinal diseases.

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

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

Diet table No. 4, designed for a weekly duration, is described in the table:

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)

Table No. 4 is indicated for acute intestinal diseases and exacerbations during the period of ongoing diarrhea. The goal of the diet is to provide the body with the necessary nutrients without irritating the intestines or causing fermentation in it. Table No. 4 refers to strict medical diets. It is prescribed for 2-5 days during periods of exacerbation of dyspeptic disorders, chronic intestinal diseases and after operations.

Table No. 4 assumes a sufficient amount of protein in the diet, but a reduction in carbohydrates and fats to the lower limits in order to reduce intestinal inflammation and prevent damage to its mucosa. To do this you need:

• Reduce portion sizes.
• Eat 5-6 times a day.
• Boil or steam all foods.
• Take food in liquid, semi-liquid, or ground form.
• Exclude foods that cause fermentation in the intestines (fresh vegetables and fruits, sweets, legumes and coarse cereals, milk).
• Avoid foods that stimulate bile secretion (spices, sauces, snacks).
• Avoid cold and hot foods (calorizer). The food should be warm.

On diet No. 4 they limit, add,. According to new WHO rules, the amount of salt in the average person's diet should not exceed 5 g.

Restrictions on diet No. 4 apply to all foods that can mechanically, thermally or chemically damage the intestinal mucosa, cause fermentation processes and increase inflammation. This:

• All flour and bakery products, except those permitted;
• Soups with fatty broth, with vegetables or cereals;
• All types of fatty meat, fish and poultry;
• Ready meals: snacks, semi-finished products, canned food, smoked meats;
• Coarse cereals: pearl barley, barley, millet and all types of legumes;
• All fresh vegetables, fruits, berries;
• All types of sweets, confectionery, carbonated drinks.

• Flour products: stale white bread, white bread crackers.
• Meat and fish: Lean parts of veal, beef, chicken or turkey, minced and cooked into steamed cutlets, soufflés or meatballs. Low-fat varieties of fresh fish, steamed or boiled in water.
• Eggs: 1-2 eggs per day, soft-boiled or steamed into an omelet.
• Dairy products: pureed cottage cheese, fresh calcined cottage cheese.
• Cereals: rice, buckwheat or oatmeal, boiled and ground.
• Vegetables and fruits: in the form of purees or decoctions.
• Oil: vegetable, butter for dishes.
• Drinks: tea, cocoa, water coffee, diluted juices, jelly, decoction of rose hips, currants, blueberries.

Table No. 4a

Table No. 4a is indicated for colitis with a predominance of fermentation processes.

The composition is the same as in diet No. 4, but they sharply limit foods and dishes containing large quantities of carbohydrates (porridge; bread no more than 100 g per day; sugar no more than 20 g per day); increase the protein content through meat dishes, pureed cottage cheese, etc.

Meals on diet No. 4a are fractional, but the portion size is smaller and the calorie content is lower than on No. 4. Table No. 4a is prescribed for the period of exacerbation of colitis, so the duration of such nutrition is 2-5 days, and then the patient is transferred to another medical diet.

Table No. 4b

Table No. 4b is indicated for chronic colitis in the stage of fading exacerbation. It is prescribed to patients whose intestinal diseases are accompanied by disorders of the stomach, biliary tract, liver or pancreas. The goal of the diet is to restore intestinal functions and the digestive process in case of non-acute disorders.

• The nutritional rules are the same as for diet No. 4, but the following products are added to the composition:
• Flour products: white bread, yesterday’s baked goods, savory cookies, dry biscuits.
• Soups: cereal soups with weak fish or meat broth, broth with meatballs.
• Cereals: heavily boiled or pureed porridge, except millet, barley, pearl barley, in water with the addition of 1/3 milk.
• Vegetables and fruits: boiled and steamed vegetables, pureed. Boiled and chopped cauliflower, carrots, and potatoes are recommended. Ripe sweet fruits without peel are allowed. If the dynamics are positive, you can include a small amount of ripe tomatoes.
• Dairy products: mild cheese, kefir, yogurt. You can add milk, cream, sour cream to food, and also prepare sauces based on sour cream. Bechamel sauce and dairy desserts with grated fruit are allowed.

The basis for the diet is the composition of table No. 4. Add , . Meals 4-6 times a day. Food is served warm.

Table No. 4b

Table No. 4c is indicated for acute intestinal diseases during the recovery period as a transition to a balanced diet; chronic intestinal diseases during the period of attenuation of exacerbation, as well as outside of exacerbation with concomitant lesions of other digestive organs.

The diet is prescribed to provide adequate nutrition in case of some insufficiency of intestinal function, which will help restore the activity of other digestive organs. This is a physiologically complete diet with a slight increase in protein content and moderate limitation of mechanical and chemical irritants of the intestines, excluding foods and dishes that increase fermentation and putrefaction in the intestines, sharply increase its secretory and motor functions, secretion of the stomach, pancreas, and bile secretion.

The basis of the table consists of products from diet No. 4 and 4b, but now it is allowed:

• There is slightly dried or yesterday's bread.
• Add finely shredded cabbage, green peas, beets, young beans, chopped vegetables and well-boiled cereal to soups.
• Cook meat and poultry chopped, not minced, and bake fish.
• There are crumbly porridges and small pasta.
• Prepare sauces using fish or weak meat broth.
• Add oranges and tangerines, sweet fruits and berries within 200 g per day, and finely chopped greens to your diet.
• Marshmallows, marmalade, marshmallows.

Food is prepared uncut, steamed, boiled in water or baked. You need to eat small portions 5-6 times a day.

In addition to following the rules of nutrition for intestinal disorders, you need to drink - an average of 1.5 liters per day (calorizator). You should also promptly adjust your diet in case of intolerance to certain foods. A doctor should prescribe a diet and vitamins based on the patient’s tests and diagnosis.