Diet "4 table" - features, nutritional recommendations, menu. Diet "4 table" - features, nutritional recommendations, menu Sample menu for a week of diet 4b

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Developed by the Soviet scientist M.I. Pevzner, the therapeutic diet table 4 helps to cope with acute intestinal diseases accompanied by diarrhea, in particular, colitis, enterocolitis, dysentery, intestinal tuberculosis, typhoid fever, food poisoning. Table 4 diet menu is prescribed by gastroenterologists during periods of exacerbation of gastrointestinal pathologies.

Varieties of diet No. 4:

table 4a - therapeutic nutrition is intended to restore the functionality of the intestines in case of colitis with pronounced processes of putrefaction, increased gas formation and fermentation;
Table 4b - a diet that helps the body cope with chronic colitis in the subsiding stage of exacerbation (prescribed after table No. 4a).

The 4-table diet for intestinal diseases relieves inflammation, reduces fermentation and putrefactive processes, restores the functioning of the entire gastrointestinal tract, and reduces the load on the digestive system through a gentle diet.

Characteristics and features of diet table 4

A decrease in the calorie content of the daily diet when following table 4 occurs due to a decrease in the amount of fats (up to 70 g) and carbohydrates (up to 250 g) supplied with food, while the protein norm remains unchanged (about 90 g, of which 2/3 comes from animals) .

The daily portion of table salt is from 8 to 10 g, the volume of free liquid is from 1.5 to 2 liters. The total calorie content of the menu is 2000 kcal (8584 kJ).

Meals are provided in fractional meals, five to six times a day, in small portions. All products should be boiled, steamed or in a slow cooker and then chopped.

It is unacceptable to fry and bake foods, as well as consume any canned food, pickled foods, pickles, or smoked foods. Warm dishes are served only with liquid, pureed or pureed consistency.

In this way, thermal and chemical irritation of the gastric and intestinal mucosa is minimized.

What is possible and what is not allowed on the 4 table diet (TABLE 1)

The list of permitted and prohibited products is presented in the table below; for convenience, the products are divided into menu categories for the day.

Name of dishes and products	What is possible	What not to do
First courses	Soups with water and low-fat, always weak, broth with the addition of mucous cereal decoctions	Milk soups, products made with strong meat, fish, vegetable and mushroom broth, soups with cereals, pasta, ungrinded and prohibited vegetables
Meat and fish dishes	Steamed cutlets, meatballs, meatballs, soufflé, quenelles. Lean varieties of meat and fish with tendons and fascia removed are boiled (steamed) and ground, passing through a meat grinder with a minimum hole diameter. Bird carcasses must be skinned and fat removed.	Any smoked meat and fish, fatty fish and meats, canned food, fish roe, fish oil, sausages, offal, meat and fish served in pieces, semi-finished products, fast food
Side dishes	Puree vegetables (limited), ground porridge (rice, oatmeal, buckwheat, semolina) in water with the addition of a small amount of milk, cereal flour dishes in water	Millet, pearl barley, barley porridge, pasta, vermicelli
Desserts	Sugar is added to prepared dishes in limited quantities (no more than 50 g/day), mousses, jellies and jelly from permitted fruits	Confectionery, sweets, butter cookies, cakes, pastries, chocolate, cocoa with milk, compotes, honey, jam, other sweets
Vegetables	Use all vegetables with caution, adding them grated to soups. Potatoes, zucchini, carrots, pumpkin are healthy	Legumes, cabbage, except cauliflower, garlic, onions, leafy greens, peppers, tomatoes, any mushrooms
Fruits and berries	You should only eat fruits with astringent properties: dogwood, pear, bird cherry, quince, blueberry, black currant. They are used to make jelly and jelly for dessert. Baked apples are healthy.	Any fresh fruits and juices squeezed from them are not allowed in the diet.
Drinks	Herbal, weak black and green teas, cocoa in water, natural weak coffee, decoctions of dried rose hips, blueberries, bird cherry, black currant, still mineral water (as prescribed by the attending doctor)	Carbonated drinks, energy drinks, lemonade, cold drinks, alcohol
Dairy products	Fresh cottage cheese, acidophilus, milk only as an additive to dishes (porridge, soups, puddings, omelettes), but not more than 70-100 ml per day	Cream, sour cream, kefir, fermented baked milk, cheese
Fats	Vegetable oils: soybean, corn, sunflower, grape seed, sea buckthorn, rose hips, flaxseed, pumpkin, nut, etc. for greasing molds and adding to purees (no more than 5 ml per day), natural unsalted fresh butter, it is added only to ready-made meals (about 5 g per serving)	Margarine, cooking and animal fats
Eggs	Eat no more than 2 pieces per day. soft-boiled chicken eggs. It is best to cook a steamed protein omelet	Fried, raw, hard-boiled eggs
Bread	The daily norm should not exceed 0.2 kg of dried wheat bread or shortbread cookies	Rye, fresh bread, pastries, butter and puff pastry products, long and pancakes, pancakes
Seasonings for food	It is acceptable to use dried parsley and dill in small quantities, white milk sauce	Sauces, ketchups, mayonnaise, spices, seasonings, aromatic herbs with a high content of esters

Table 4 The diet for children is similar to the adult diet, only the portions are reduced depending on the age of the child.

Diet 4 table - menu for the week + recipes

Breakfast

Option #1. Oatmeal in water: boil 40 grams of rolled oats flakes in 0.4 liters of water for 10 minutes, rub through a sieve, add a pinch of salt and ½ teaspoon of butter.
Option #2. Protein omelet: Beat 2 egg whites, a pinch of salt and ¼ cup of water with a whisk or fork, pour into a glass bowl, greased with oil, steam in a saucepan or double boiler.

As a drink, choose from: green or chamomile tea, black coffee with a drop of whole milk, or a drink made from chicory root powder.

Lunch

Option No. 1: Boil a tablespoon of dried blueberries in 0.25 liters of water over low heat (about a quarter of an hour), strain, cool to a temperature of 25-30°C.
Option No. 2: bake a medium apple in the oven or microwave until soft, remove the skin, eat the pulp.

Dinner

First

Option #1. Broth with semolina: boil 0.35 liters of weak chicken broth, add in a thin stream, stirring constantly, 15 grams of semolina and a pinch of dried dill, boil for about 20 minutes, serve warm with cubes of wheat bread croutons soaked in a plate.
Option #2. Turkey meat puree soup with rice: 2 tbsp. Rinse spoons of rice in cold water, boil in 0.6 liters of water until tender, rub together with the liquid, puree boiled turkey fillet (70 g) in a blender, combine with rice porridge and bring the dish to a boil. Before serving, add 5 grams of butter to a plate.

Garnish

Option #1. Liquid mashed potatoes: boil 200 grams of peeled and cut into pieces tubers in a liter of water, drain the broth, leaving at least 100 ml, add a pinch of salt and 5 grams of butter, puree with a masher.
Option #2. Buckwheat porridge: 2 tbsp. Boil tablespoons of cereal for 15 minutes in a glass of water (300 ml) with salt added (at the tip of a teaspoon), grind through a sieve or pass through a food processor, add a teaspoon of butter.

Meat or fish

Option #1. Veal meatballs: grind 100 grams of boiled lean veal to puree in a blender, combine with 20 grams of rice boiled in salted water, add 1/5 teaspoon of table salt, beat out the minced meat, form it into balls 2-3 cm in diameter, boil in water or in a special steamer form.
Option #2. Fish soufflé from hake fillet: mince 100 grams of raw fillet at least 3 times, beat in the egg yolk, dilute 5 grams of wheat flour in 30 ml of milk, boil the white sauce for about 3 minutes, add to the cutlet mixture, mix, place in greased vegetable oil the mold and place in a double boiler.

Drinks

Option #1. Bird cherry jelly: pour boiling water (1/4 liter) over 15 grams of dried berries, simmer for a quarter of an hour, leave covered for about 45 minutes, filter, add 15 grams of granulated sugar, put on the stove, add 10 grams of potato or corn starch, diluted in a small portion of cold water, stirring constantly with a wooden spatula/spoon, bring to a boil, pour into a glass.
Option #2. Decoction of wild rose hips: about 20 grams of dry berries crushed with a knife, pour hot water (1/4 liter), bring to a boil, pour into a thermos or wrap a container, leave for at least 4-5 hours, sweeten with a teaspoon of sugar if desired.

Afternoon snack

Option No. 1: 100 grams of calcined fresh cottage cheese with sugar and biscuits.
Option #2. Steamed cottage cheese casserole: mix 150 grams of cottage cheese with a teaspoon of sugar and one egg, add 5 grams of semolina, stir, transfer to a greased mold and place in a multicooker, turning on the “steam” mode.

Dinner

Option #1. Steamed potato croquettes with fish: rub 120 g of boiled potatoes, combine with the egg mixture (beat 1/3 chicken egg or 1 quail egg with a fork), 10 g of butter, knead, roll in flour and form cakes with your hands, in the middle of which place the ground and salted pollock fillet, pinch the ends, form balls, place them in a steamer pan, pre-greased with vegetable oil, steam for 20 minutes.
Option #2. Carrot-apple soufflé: 60 grams of cauliflower stalks, simmer in water, add diced carrots and apples (60 grams each), boil in ½ cup of water for 10 minutes, add 15 grams of semolina and 5 grams of granulated sugar, bring to a boil, cool , grind through a sieve, add a third of a beaten egg and 5 grams of butter, mix thoroughly, place in a mold greased with oil and cook in a slow cooker, setting to “casserole” mode.

An experienced nutritionist will help you create a menu for the week. You can independently plan your meals for several days in advance, based on the table provided and using our recipes.

May your digestive system never let you down. Be young and healthy!

Contents:

For what diseases is this diet indicated? List of prohibited and permitted products. Diet modifications - 4a, 4b, 4ag.

Diet 4 (4th therapeutic dietary table) is a diet prescribed for acute or chronic intestinal pathologies with symptoms of severe diarrhea. This menu is recommended for digestive disorders and in the postoperative period. The effect is achieved by choosing products that do not require mechanical processing by the stomach, by giving them a semi-liquid form.

Goal of table 4: reduce the load on the gastrointestinal tract while maintaining the supply of nutrients:

Protect the mucous membranes from the temperature, chemical and mechanical influences of food to relieve inflammation.
Eliminate fermentation processes.
Calm peristalsis.

Treatment table parameters

Diet number 4 for the intestines provides a full amount of macronutrients:

proteins 90 g, which is the minimum for an adult weighing up to 90 kg;
fats 70 g- almost 1 g per kilogram of weight, which will help maintain health;
250 g carbohydrates- this is almost 2.5-3 g per kilogram of weight for energy supply.

Macronutrients are included in the norms, giving the body the strength to recover from complex gastrointestinal diseases, without overloading it. However, the diet will be inferior, as it is limited in vitamins, minerals and fiber due to the lack of vegetables and fruits, and dairy products.

Additional daily rules for a therapeutic diet:

up to 1.5 liters of water and permitted drinks;
salt dishes moderately - up to 7 g of salt;
eat 5-6 times.

You need to stick to the plan only five days with transfer to other tables.

What is possible? What's not allowed?

Any treatment table is based on limiting foods that can cause worsening of the condition. The table shows how prohibited foods affect the gastrointestinal tract:

Product name	Reason for cancellation
Fresh bread, bakery products, muffins	Sugar and yeast cause fermentation
Soups with broths, milk, fats, with the addition of vegetables, cereals and pasta	Fatty, strong broths have high enzymatic activity; vegetables and cereals irritate the intestinal walls with fiber. Pasta provokes fermentation
Fatty pork, beef, chicken with skin. Semi-finished meat products (sausages, sausages, canned pates, stew). Large pieces of meat	Protein fibers are difficult to digest, fats require the production of enzymes. Additives that enhance peristalsis are used in meat products.
Fatty and fried fish, canned food, salted and dried fish, as well as caviar	Fats are difficult to process. Salt absorbs water that the body loses during diarrhea. Canned food contains fats and heavy proteins
Milk, kefir, yogurt, cheese	Milk casein takes a long time to digest. Lactose worsens diarrhea
Vegetable and butter, nuts, seeds	Overload the digestive tract with fats
Hard-boiled and scrambled eggs	Fried and fatty foods increase the secretion of enzymes
Vegetables	Irritating effect on the intestines
Barley and wheat groats, pearl barley, legumes	Fiber, which is contained in the shell of grains, injures the mucous membranes. Plant proteins in legumes take a long time to break down
Fruits, honey, jam, juices, compotes, kvass, candies, cookies, sweets, dried fruits	Sugar is the main source of fermentation, rotting, bloating
Cocoa and coffee with milk, latte, soda, hot chocolate	Similar sweet drinks with powdered or fresh milk will cause fermentation
Mayonnaise, ketchup, sauces, spicy seasonings	Overload of the gastrointestinal tract with fats, spicy additives, milk proteins, chemical components

Diet 4 for intestinal diseases is based on limited foods:

Rusks (200 g fresh), day-old white bread.
Soups made from non-concentrated broths with boiled and ground cereals (semolina, rice). For satiety, you can add ground boiled lean meat, meatballs, beat and stir an egg.
Beef and veal without large veins or in the form of cutlets baked without oil. Meat and poultry casseroles, light pates without eggs and vegetables.
Low-fat boiled or stewed fish. Fish cutlets or meatballs in soups.
Cottage cheese mashed on a sieve or prepared on the basis of today's kefir.
Fresh butter is added to porridges and soups.
Light steamed omelettes, no more than two soft-boiled eggs.
Rice, oatmeal and buckwheat are thoroughly boiled and pureed in water.
Vegetable broths are allowed.
Green and black tea, unsweetened coffee without milk, jelly, decoction of rose hips, blueberries, currants. Apple juice diluted 1 to 2 with water.
Fine applesauce. Apples baked in the oven.

According to the diet, the weekly menu includes three meals and three snacks.

Breakfast options:

oatmeal (either grated or instant) in water with butter, soft-boiled egg;
semolina in water with butter, crackers (stale bread);
oatmeal and boiled chicken in the form of pate with a little butter, a piece of stale bread;
casserole of buckwheat and fresh (homemade) cottage cheese in breadcrumbs with egg;
casserole (soufflé) of rice without milk with eggs and butter, crackers;
steamed chicken cutlets with butter and egg, rice on water.

Lunches:

low-fat chicken broth with semolina, grated buckwheat in water, steamed chicken cutlets;
soup with meatballs and rice, boiled and grated buckwheat with steamed cutlets;
light broth with rice and chicken soufflé with eggs and butter in the oven, toasted bread;
steamed fish cutlets, grated buckwheat porridge, light vegetable broth with semolina;
steamed turkey cutlets, ground rice in water, broth based on turkey fillet with breadcrumbs;
soup in a light broth with ground beef and buckwheat, rice with a steamed cutlet.

Dinners:

steamed omelette, semolina porridge;
buckwheat and cottage cheese casserole with egg;
soufflé made from rice, eggs and chicken;
baked fish fillet and rice porridge;
steamed turkey (or fish) cutlets, buckwheat porridge;
buckwheat porridge and two soft-boiled eggs.

Snacks:

biscuits without sugar;
white bread crackers;
jelly or jelly without sugar;
grated cottage cheese with baked apple;
grated fresh apple.

Jelly is made from dogwood and quince, and jelly is made from pears and blueberries without adding sugar. Green tea, coffee, decoctions of rosehip, currant, quince and bird cherry diversify the drinking regime and the vitamin composition of the diet.

Specialized diet options number 4

Fermentative dyspepsia occurs against the background of digestive disorders caused by a lack of enzymes, diet failures, excess coarse fiber and simple carbohydrates, and problems with peristalsis. Modified diet 4a.

Its goal: to limit the intake of substances into the body that irritate the intestines and provoke fermentation. Calorie content of the “calming” diet - 1600 kcal due to the predominance of protein and a reduced amount of carbohydrates, which have basic requirements. You need to stick to the table no more than five days due to the monotony and scarcity of the food set.

Steamed omelette, semolina porridge with water and tea.
Calcined cottage cheese.
Meat puree soup, steamed meatballs and jelly.
A glass of rosehip decoction.
Fish aspic, boiled vermicelli and tea.
A glass of kefir.
White bread crackers, about 10 g of butter in porridge and no more than 30 g of sugar are acceptable during the day.

Chronic moderate inflammatory processes make adjustments to food recipes for every day. Diet 4b does not irritate the gastrointestinal tract, namely it prevents fermentation, increased secretion of bile and gastric juice. The menu recommended for complex diseases of the intestines, pancreas, liver and stomach consists of an expanded list of products:

about 200 g of day-old or dry bread;
soups with light (second) meat or fish broths with ground cereals, meatballs and finely chopped vegetables;
boiled lean fish and meat or in steamed cutlets;
boiled and grated starchy vegetables: cauliflower, potatoes and carrots;
sweet berries and ripe fruits;
fresh tomatoes with a good reaction to them;
dairy products in dishes, fresh cottage cheese and kefir;
within 15 g of butter without salt per meal;
no more than two eggs per day, soft-boiled or in omelets, casseroles;
cinnamon, fruit sauces, cheeses, pates and jellied dishes in small quantities, homemade sauces with broths and parsley;
up to 100 g of fresh berries per day, baked apples, jelly and fruit jelly, except melons, plums, apricots and watermelons;
green and black tea, coffee and cocoa with milk, fruit juices diluted with water up to 150 ml;
less than 50 g of sugar per day, including in prepared foods.

Diet 4b recipes exclude fatty meat, poultry, fish, fresh fruit, baked goods, fatty broths and heavy cereals (millet, pearl barley), soda and chilled drinks, sweets and cappuccino:

For breakfast, mashed potatoes with boiled fish and rice pudding.
Fresh cottage cheese for a snack.
For lunch, rice soup with mashed carrots, meat and buckwheat casserole, apple or quince jelly.
For an afternoon snack, an egg white omelette and rosehip infusion.
For dinner, carrot puree with lean beef cutlets.
Before bed, cottage cheese or kefir.

Diet 4 for intestinal diseases in remission

The expanded menu for the week involves a transition to a nutritious diet based on boiled, steamed or baked dishes. Restrictions apply to foods that increase fermentation and flatulence:

fried and fatty meat;
rich broths;
fresh vegetables and fruits;
cereals with a high fiber content;
legumes;
soda;
fresh bread and pastry.

You can treat yourself to marshmallows, marshmallows or Turkish delight.

Gluten-free menu (diet No. 4ag)

Celiac disease, or the absence of a certain protein in the intestinal mucosa, prohibits grains containing vegetable protein - gluten. Nutrition is developed with a predominance of animal protein and dairy foods, and the requirements depend on the stage of treatment. In case of complete exhaustion, intravenous administration of glucose and fructose is indicated. After vomiting and diarrhea stop, a strict diet is introduced for 8-10 months, and then foods with gluten are gradually included in the diet.

stew, boil and grind;
peel the skins of vegetables and fruits;
completely give up grapes;
exclude coarse fibers (apples, legumes, raw cabbage);
do not give mushrooms;
exclude store-bought milk;
You can use homemade dairy products if you are not lactose intolerant;
sweets to increase calorie intake.

List of available products on the 4ag diet:

rice, corn, soybeans, tree nuts;
vegetables, including potatoes;
fruits other than dates and bananas;
corn and rice flour;
meat and fish, caviar;
buckwheat in small quantities;
vegetable oils;
homemade sour cream, cream and butter, cottage cheese and cheeses;
sugar, honey, homemade jam;
tea and ground coffee;
homemade pates, store-bought seaweed, canned corn.

Wheat, oats and barley, as well as products containing them, are dangerous for people with celiac disease:

flour, bakery products;
canned food and sauces;
beer and vodka;
carbonated and packaged drinks;
instant coffee 3 in 1;
chewing gum, chips;
industrial dairy products.

Intestinal diseases almost always disrupt the functioning of adjacent organs of the digestive system. Following the principles of proper nutrition, as a rule, helps to keep symptoms under control and not lead to complications.

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

Features of the “Table 4” diet

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

Duration: as prescribed by a doctor;

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

Energy value: about 2000 kK per day;

Volume of fluid per day: about 1.5 l;

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

Power frequency: type of food for 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. You should steam or boil, then puree or grind in a blender. Soups made with strong, fatty broth are prohibited.

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

Bread and flour. You can: some wheat bread (or bread soaked in broth). Flour cookies can be used to make unsweetened cookies. In addition, from time to time you can use wheat flour in cooking - for example, for manna. The ban is 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 “poor” in dairy products. Even the “milk” allowed here should be consumed in small quantities and relatively rarely. Cottage cheese and acidophilus are allowed in the diet. Banned are kefir, sour cream, cream, and cheese. It is acceptable to use a small amount of butter. Whole milk and yoghurt can be used in the preparation of porridges and puddings, but should not be drunk or eaten “directly”.

Vegetables. Can only be consumed boiled and pureed.

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

Drinks You can: green and black tea, herbal tea, juices of non-acidic berries (diluted with water 1:1), pure still water. Not allowed: fresh fruit, 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, ham sausage, and canned food. You cannot eat sauces, marinades or fast food. The food should be warm - any temperature extremes, such as a glass of cold water or hot soup, can instantly trigger a painful attack.

Sample menu for the day

You should eat the Table 4 diet in fractions - 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 handful. An approximate daily menu on the “Table 4” diet might look like this:

Mannik with yogurt;
Low-fat cottage cheese;
Puree vegetable soup, veal meatballs, herbal tea or jelly;
Steam omelette;
Steamed fish cutlets, buckwheat porridge, unsweetened tea;
Blueberry jelly, rice pudding.

Several recipes for the Table 4 diet will help you somewhat diversify your treatment menu:

Mannik with yogurt

Ingredients: 200 g natural yogurt, 125 g semolina, 300 g sugar, 1 cup wheat flour, 3 eggs, half a stick 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 softened butter with sugar, add 1 yolk.
4 Without ceasing to stir the mass, add half the yogurt, another yolk, and carefully add the 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 chilled whites into a strong foam and add to the resulting mass.
7 Grease the pan with a piece of butter, pour the mixture into it and bake in the oven for 35 minutes. Serve with blueberry jelly.

Steamed fish cutlets in a slow cooker

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

Cooking method:

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

Vegetable puree soup

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

Cooking method:

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

Diet 4 for intestinal diseases has several interpretation options - depending on the specific disease, the gastroenterologist will definitely 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 a therapeutic menu, there is always room for delicacies and culinary creativity. Be healthy!

Diet No. 4b (table No. 4b)– a therapeutic nutritional system prescribed for acute intestinal diseases during the recovery period (as a transition to a balanced diet), chronic intestinal diseases during the recovery period (after an exacerbation), also outside of an exacerbation with concomitant lesions of other digestive organs.

Treatment table 4b provides complete nutrition in case of some insufficiency of intestinal functions, promotes the restoration of the intestines and the activity of other digestive organs.

This diet is complete, with a slight increase in protein content and moderate salt restriction, with the exception of foods and dishes that increase fermentation and putrefaction in the intestines, sharply increasing its secretory and motor functions, the secretion of the stomach, pancreas and bile secretion.

Chemical composition of diet No. 4c:

proteins 100-120 g (60% animal origin, 40% vegetable origin);
fats 100 g (20% vegetable, 80% animal origin);
carbohydrates 400 g;
salt 10 g;
liquid 1.5 l.

Daily intake of diet No. 4b: 2700-3000 kcal.
Diet: 5-6 times a day.

Indications for use of diet No. 4b:

acute intestinal diseases during the recovery period as a transition to a balanced diet;
chronic intestinal diseases during the period of exacerbation;
chronic intestinal diseases without exacerbation with concomitant lesions of other digestive organs;
transitional period of nutrition from to rational nutrition.

Diet No. 4v (Table No. 4v) - food

What can you eat on diet number 4c:

Soups: weak low-fat meat or fish broth, vegetable broth, with meatballs and various cereals (except millet), potatoes, noodles, vermicelli, finely chopped carrots, cauliflower, zucchini. If tolerated with white cabbage, beets and green peas.

Cereals: various (except millet, pearl barley and barley), including crumbly. On water or with the addition of 1/3 milk. Steamed and baked puddings, casseroles, semolina balls, steamed rice cutlets, sweet pilaf with fruit, boiled vermicelli, finely chopped pasta.

Vegetables, greens: potatoes, carrots, cauliflower, pumpkin, boiled or steamed zucchini, not pureed, in the form of mashed potatoes or casseroles. If tolerated, boiled white cabbage, beets and green peas. Carrot or beet soufflé with cottage cheese. Leaf salad with sour cream. Ripe tomatoes, raw (up to 100 g).

Meat, fish: lean or low-fat varieties of meat without tendons and skin, in pieces or minced, boiled in water or steamed. You can have milk sausages. Also, lean types of fish, cut or chopped, boiled in water or steamed. Limited fish dishes baked and lightly fried without breading.

Eggs: 1-2 pieces per day, soft-boiled, steam omelettes, protein omelettes and in dishes.

Fresh fruits and berries: ripe sweet fruits and berries in raw form in limited quantities (100-150 g). If tolerated, apples, pears, raspberries, strawberries, tangerines, oranges, grapes (without skin), watermelon. Mashed fresh and baked apples.

Dairy products: milk in dishes (if tolerated). Various fermented milk drinks. Fresh cottage cheese in the form of cheesecakes, pasta, steamed or baked puddings. Sour cream and cream in dishes. Mild cheese.

Sweets: fruit jellies and mousses from ripe sweet fruits and dried fruits, meringues, snowballs, marshmallows, marmalade, fudge, jam and preserves. If tolerated, instead of sugar.

Flour products: wheat bread made from premium and 1st grade flour, yesterday's or slightly dried. Dry cookies and biscuits. 2-3 times a week in small quantities well-baked, not warm, savory buns, pies with apples, jam, meat and cheesecakes with cottage cheese.

Fats: butter for bread and dishes (10-15 g per serving). If tolerated, refined vegetable oils (up to 5 g per dish).

Drinks: tea, coffee and cocoa (without milk and with milk), decoction of wheat bran, compotes and jelly from permitted fruits and dried fruits, diluted fruit, berry and tomato juices.

What you can’t eat on diet number 4c:

fatty broths, milk soups, borscht, cabbage soup, rassolnik, okroshka, legume soups and mushroom soups;
millet, barley, barley and legumes;
cucumbers, onions, radishes, radishes, rutabaga, turnips, sorrel, spinach and mushrooms;
fatty meats, goose, most sausages, smoked meats and canned food;
fatty types of fish, salted and smoked, canned fish;
hard-boiled and fried eggs;
apricots, plums, rough-skinned berries, dates and figs;
sharp and salty cheeses, dairy products with high acidity;
chocolate, cakes, ice cream;
rye bread, fresh, butter and puff pastry products;
soda, alcohol, apricot, plum and grape juices.

Diet No. 4b (table No. 4b): menu for the week

Dishes can be prepared unground, boiled in water, steamed or baked. The food temperature is normal.

Diet No. 4c is varied and healthy. Below is a sample menu for the week.

Monday

Breakfast: oatmeal, steamed omelet, tea.
Lunch: fruit jelly.
Lunch: soup with meatballs and noodles, steam soufflé.
Afternoon snack: rosehip decoction.
Dinner: buckwheat porridge, steamed chicken cutlets.

Tuesday

Breakfast: curd pudding, coffee with milk.
Lunch: baked apple.
Lunch: cream soup with rice and egg flakes, buckwheat with meat puree.
Afternoon snack: kefir.
Dinner: mashed potatoes, steamed fish cutlets.

Wednesday

Lunch: fruit jelly.
Lunch: fish soup with oatmeal, steamed fish and vegetables.
Afternoon snack: wheat bran decoction.
Dinner: pilaf with boiled meat and vegetables, compote.

Thursday

Breakfast: steamed omelet with vegetables, tea.
Lunch: kefir.
Lunch: puree soup with cauliflower, steamed meat pudding.
Afternoon snack: rosehip decoction.
Dinner: buckwheat with minced boiled meat, juice.

Friday

Breakfast: oatmeal, soft-boiled egg, coffee with milk.
Lunch: fruit jelly.
Lunch: vegetable soup with meatballs, steamed vegetable casserole.
Afternoon snack: baked apple.
Dinner: mashed potatoes, steamed fish soufflé.

Saturday

Breakfast: semolina porridge with 1/3 milk and cocoa added.
Lunch: kefir.
Lunch: vegetable soup with noodles and egg flakes, steamed meatballs.
Afternoon snack: fruit jelly.
Dinner: vermicelli with minced boiled meat, steamed cauliflower, compote.

Sunday

Breakfast: soft-boiled egg, steamed cottage cheese soufflé, coffee with milk.
Lunch: rose hip decoction.
Lunch: vegetable soup with meatballs, crackers with jam, tea.
Afternoon snack: fruit jelly.
Dinner: mashed potatoes, chicken soufflé with steamed vegetables.

Health, peace and goodness to everyone!

3.3 / 5 ( 30 votes)

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 nutritional system includes all the most important and necessary conditions for the treatment of 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:

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.
Protein foods: boiled meat, meat souffles, cottage cheese, boiled eggs.
Drink: all kinds of dried fruit compotes, decoctions of some herbs, weak teas.
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:

fatty, fried foods;
high carbohydrate foods;
foods and drinks high in sugar or salt;
products that have a strong temperature difference: ice cream, hot soups, drinks;
fresh vegetables and some fruits, freshly squeezed concentrated and sour juices;
sausages and frankfurters, smoked meat, lard and other fatty foods;
fresh milk;
“heavy” cereals (millet, pearl barley);
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:

Day of the week	1st meal	2nd meal	3rd meal	4th meal	5th meal
Monday	Rice porridge made from round rice, low-fat steamed fish	Applesauce	Chicken broth with breast meat, dried fruit compote	Bagels or crackers without additives, green tea	Kefir, crackers
Tuesday	Oatmeal on water, steamed omelette	Soft curd mass, without additives, tea	Vegetable soup with rice or buckwheat, salad of boiled vegetables, tea	Tea or compote, dry cookies or non-yeast baked goods	Cookies, tea, a small amount of cottage cheese
Wednesday	Mashed potatoes with water, pate, tea and cookies	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 unfilled cookies	Kefir
Thursday	Buckwheat porridge, a piece of chicken breast, tea or herbal decoction	Kefir, stewed vegetables, a slice of dried bread	Soup with meat and cereals, mashed potatoes with steamed cutlets, tea	Kefir or herbal decoction, cottage cheese casserole	Drying, kefir
Friday	Semolina porridge with apple, slice of bread	Steamed fish cutlets, 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 slices of chicken fillet, a slice of bread, tea	Fruit or vegetable puree, manna	Cream soup of pureed vegetables 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 cookies, fruit puree, jelly	Fish soup, puree, lean fish or meatballs	Omelette, cookies 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)