Diet according to Pevzner: description of all dietary tables. Pevzner diet: description of all dietary tables Vermicelli soup with chicken

The “table No. 13” diet promotes recovery processes during or after acute infections by introducing a reduced-calorie diet. It reduces the level of fats, carbohydrates and increases the amount of vitamins received by the body by eating certain foods throughout the day.

Diet features

In what case is it prescribed:

1. Acute infectious diseases.
2. Pneumonia.
3. Postoperative period, excluding operations of the gastrointestinal tract.
4. Purulent diseases of the lungs, trachea, larynx.
5. Bronchitis.

Rules.

1. The diet is varied, you can eat a large number of different foods: milk, spices, sweets and other foodstuffs, however, you need to limit the consumption of vegetables rich in fiber.
2. Meals should be at least 6 times a day, at equal time intervals.
3. Much attention is paid to the way food is prepared. When cooking food, stick to steaming and boiling only.
4. It is better to cook using vegetable or olive oil.
5. Stewed, fried, baked foods are prohibited.
6. The duration of the diet is a maximum of two weeks.
7. Drink at least two liters of water per day.

You need to eat the following foods:

1. Bread is allowed, including flour products and savory baked goods. But the bread must be dried, in the form of crackers.
2. Flour of the highest or first grade.
3. Low-fat soups, broths, with the addition of meat, cereals, noodles.
4. Lean meat, poultry, fish without skin and pureed.
5. Minced meat products: cutlets, meatballs, meatballs, etc.
6. Kefir, milk, cottage cheese, sour cream, low-calorie cheese.
7. Liquid viscous porridges: semolina, rice, rolled oats, oatmeal, millet.
8. Soft-boiled eggs, omelet.
9. Potatoes, carrots, cauliflower, beets, zucchini, tomatoes. All this is served as a side dish, boiled or steamed.
10. Fruits are not hard, boiled, steamed in the form of mousses, purees, juices, compotes, fruit drinks, jelly.
11. Jam, jelly, marmalade, jam.
12. Weak tea, coffee with milk, rosehip tincture.
13. Sugar.
14. Food with the addition of yeast is indicated for people with purulent diseases; add yeast to the first and second courses for this disease.

Prohibited products:

1. Fresh white and rye bread.
2. Spicy and fatty foods. This applies to meat (lamb, pork), fermented milk products, sour cream, cream.
3. Fruits rich in fiber.
4. White cabbage.
5. Spicy cheese.
6. Fatty soups, borscht, cabbage soup.
7. Sauces, mayonnaise, ketchup.
8. Radish, radish.
9. Corn, pearl barley.
10. Onion garlic.
11. Cucumbers.
12. Legumes: peas, beans, beans.
13. Sausage, ham, smoked meats, salted fish.
14. Canned food (fish, meat).
15. Alcoholic drinks.
16. Chocolate, cakes.
17. Pasta.

Chemical composition.

It is in this ratio that the diet should be observed.

1. 30% easily digestible carbohydrates from 300-350 grams of carbohydrate norm.
2. 75-80 grams of proteins, of which 70% should be animal proteins.
3. 60-70 grams fat. 15% of the norm vegetable fats.
4. Salt 10 g.
5. Water more than 2 liters.

Judging by the reviews of doctors, dietary table 13 has a beneficial effect on the patient, it involves the activation of restoration processes, the treatment of purulent tissue formations, and also strengthens the immune system.

Menu

Now is the time to announce the menu for the first week of the diet. In the second week, you can already create your own menu based on recommendations, rules, or repeat the one presented by us. The menu will be compiled based on the rule of six meals per day.

Monday.

1. Semolina porridge with milk. Boil 50 grams of semolina with half a glass of milk in a saucepan, add a pinch of salt and sugar. Berry juice.
2. Applesauce. Take one medium apple, remove the peel and seeds, and pass through a meat grinder.
3. Steamed turkey cutlets and shredded cauliflower leaves.
4. Three tablespoons of any jam and weak mint tea.
5. Greenling soup with the addition of potatoes and herbs.
6. A glass of kefir with zero fat content.

Tuesday.

1. A soft-boiled egg, a dried piece of first-grade white bread. A glass of milk with low fat content (1-1.5‰). Berry syrup.
2. 200 grams of marmalade. It is advisable to prepare it at home. We will tell you about this in the “Recipes” section.
3. Vegetable stew from zucchini, potatoes, tomato, bell pepper. One piece of all ingredients.
4. Make a compote of berries and apples.
5. Vermicelli soup. One dried piece of bread.
6. Kissel.

Wednesday.

1. A glass of milk, spread the toast with a thin layer of strawberry jam.
2. Bowl of fresh berries.
3. 300 grams of cauliflower cabbage rolls and minced chicken. In addition, prepare mashed potatoes.
4. Soft pear soufflé.
5. Boiled pike, carrot puree.
6. A couple of baked apples in the oven.

Thursday.

1. Sandwiches made from dried bread and cheese, you can bake them in the oven.
2. Orange jelly.
3. Steamed chicken balls sprinkled with grated cheese.
4. Rice pudding.
5. Lentil porridge.
6. A glass of kefir.

Friday.

1. Oatmeal with milk or water.
2. Banana pudding.
3. Boiled veal, pumpkin puree.
4. 5 plums
5. Cottage cheese casserole.
6. Puree soup with croutons.

Saturday.

1. Porridge "Friendship". Wash 50 g of millet and 50 g of rice, pour in 300 ml of milk, make porridge, add a teaspoon of sugar. Wash the peach, remove the pit, cut into slices, and add to the porridge. Green tea.
2. Currant jelly.
3. Cook pollock cooked in a steamer and garnish with lettuce leaves.
4. A couple of nectarines.
5. Squash caviar.
6. Boiled chicken without skin.

Sunday.

1. Season 200 g of cottage cheese with low-fat sour cream. Orange juice.
2. Cottage cheese with jam.
3. Steamed flounder. Rosehip infusion.
4. Berry cocktail. Using a mixer, beat 150 g of wild berries and 100 ml of milk.
5. Vinaigrette of boiled beets, carrots, potatoes, season everything with sunflower oil.
6. A couple of bananas.

Recipes

To please yourself, you can prepare interesting and tasty dishes from our list of recipes.

We will need 500 g of chicken fillet, a couple of slices of white bread, a quarter of a glass of milk, an egg, salt. Grind the meat in a meat grinder, soak the bread pulp in heated milk, mix with minced meat, beat in the egg, and add salt. Mix everything until smooth, form medium-sized cutlets, place them on a steamer tray, cook for 20 minutes.

Ingredients: 250 g kefir, first-grade flour 1 tbsp, semolina 1 tbsp. heaped spoon, a teaspoon each of sugar and baking powder, 2 eggs.

Preparation: Mix semolina with kefir and let stand for thirty minutes. Beat the whites with sugar and mix with flour. Combine the two mixtures together and beat with a mixer, add the remaining yolks, baking powder, mix everything. Transfer the mixture into the pan and bake for an hour.

Boil one potato, carrot, zucchini, after peeling it. Drain the water and beat the vegetables with a mixer until pureed. Don't forget to add salt.

Apple pudding.

Components: three carrots, two apples, tbsp. spoon of semolina, 300 ml of milk, egg, sugar.

Peel the carrots, cut in half lengthwise, cut crosswise into several pieces. Pour in 300 ml of milk and cook for 5 minutes. Then add finely chopped apples and cook for the same amount of time as carrots. Separate the white from the yolk and beat it. Add to the mixture simmering on the stove. Add semolina, yolk, and a pinch of sugar. Pour the mixture into the molds and steam the pudding.

Fish soufflé.

Rinse 400 g of pike perch, remove skin and entrails. Prepare minced fish using a meat grinder, add the yolk and 100 ml of milk. Beat the egg whites and also add to the minced meat, add salt, pour everything into a mold and bake. You can decorate the soufflé with parsley leaves.

Baked stuffed apples.

Wash 4 medium apples, peel them, cut out the core so that the filling fits, remove all the seeds. Grease a baking sheet with sunflower oil, lay out the apples, fill them with a teaspoon of a mixture of honey and cottage cheese, sprinkle with cinnamon. Bake for 15 minutes.

Blueberry mousse.

Necessary components: 20 g of gelatin, a glass of blueberries, 100 ml of milk, 200 ml of natural drinking yogurt. Add gelatin to milk, heat in a water bath, but do not bring to a boil. Then refrigerate. Whisk yogurt, gelatin and blueberries with a mixer, pour into molds and leave in the refrigerator for a couple of hours.

Pear cocktail.

Peel the pears, grate on a fine grater, pour in 150 ml of kefir, add a handful of strawberries, a pinch of cinnamon, beat with a mixer and garnish with mint leaves.

In 1 glass of any natural juice, dilute 15 g of gelatin. Let it swell for two hours. Then put the gelatin on the stove and heat it, but do not bring it to a boil. Pour the viscous liquid into molds and leave in the refrigerator until hardened. After the marmalade is ready, you can roll it in sugar or powdered sugar, but do not overuse it.

Please note that the marmalade sweetness must be stored in the refrigerator, as it will melt at room temperature due to the lack of thickeners for the food industry.

The disease weakens the body, makes a person lethargic and tired. During such periods it is necessary to eat properly. A selected diet can help in the fight against illness, improve your mood and immunity. But check with your doctor first.

Diet tables according to M.I. Pevzner and their differences (video)

Diet number 13 was developed by a Soviet nutritionist to help the body cope with acute infectious diseases. This therapeutic nutrition system according to Pevzner primarily spares the digestive system as much as possible and increases the body's defenses. Its second, no less important task is the intensive removal of toxins and leveling of side effects from taking medications.

Diet table 13, while not high in calories, nevertheless allows you not to experience a constant feeling of hunger. This happens due to the fact that food is served warm and in a semi-liquid consistency and the body does not need to spend too much energy processing it. The products are easily digestible and filled with vitamins and microelements.

Diet 13 clearly describes which foods can be left in the diet and what should not be eaten categorically. This diet makes the gastrointestinal tract as easy as possible, helps eliminate toxins, cleanses blood vessels, and normalizes intestinal function.

A large amount of fluid relieves a feverish state. Herbal teas and rosehip decoction reduce body temperature and increase immunity.

Important Rules

For a speedy recovery, you should follow a number of rules developed by doctors:

1. Frequent meals in small portions are recommended - at least 6 times a day.
2. Of the cooking methods, only boiling and steaming are allowed, no others are allowed.
3. Food is taken warm, mashed or of semi-liquid consistency.
4. Drink also frequently - clean water at least at room temperature, herbal teas - 2 or more liters per day.
5. Salt consumption is limited - no more than 6-8 grams per day. Calorie content of the diet is moderately low (2100-2350 kcal)
6. Only easily digestible food remains on the menu.

The time spent on the diet is determined by the course of the disease. On average, it lasts from 1 to 3 weeks, and after a noticeable improvement in the patient’s condition, the patient is transferred to a more varied diet. However, such a transition is carried out gradually so as not to dramatically load the digestive system.

Wipe menu

Only fresh natural products should be used for cooking. No preserves, pickles, or marinades are strictly allowed. It is better to prepare dishes immediately before consumption. As a last resort, for 1-2 meals. Yesterday's food is also strictly excluded.

List of permitted products:

• Bread - slightly dried, crackers, biscuits, yesterday's sponge cake.
• Meat - finely chopped or ground, dietary grades, with fat, skin and cartilage removed.
• Fish - low-fat; boiled, steamed or chopped aspic.
• Eggs - no more than 1 per day - soft-boiled or steamed.
• Dairy - low fat; grated hard cheese, not spicy.
• Fats - only butter (10-15 grams) or unrefined vegetable oil.
• Porridge - rice, oatmeal, buckwheat; mashed or boiled; You can add a small amount of milk.
• Vegetables - only boiled or pureed.
• First courses - soups with dressing from permitted cereals or noodles in small quantities; on water or diluted broth.
• Fruits are ripe and sweet, peeled; in pureed form or as part of desserts: jellies, mousses, marmalade.
• Sweets - honey, marshmallows, sugar.
• Sauces are light, with a small addition of flour.
• Drinks - tea and coffee (not strong), cocoa, herbal teas, juices (except grape and cabbage).

Completely excluded:

• chocolate;
• baking and baked goods;
• carbonated drinks;
• legumes;
• hot and spicy sauces;
• pepper, onion, garlic;
• horseradish, mustard;
• cakes and pastries.

Special recipes are not needed; the menu for the week is compiled taking into account individual taste preferences from permitted products. An approximate daily diet could be like this:

1. Breakfast: any porridge with milk with added butter; tea or coffee with milk.
2. Second breakfast: low-fat cottage cheese with added sugar or honey and vanillin; rosehip decoction.
3. Lunch: pureed soup in diluted broth, seasoned with cereal or pasta; steam cutlets with vegetable puree; compote.
4. Afternoon snack: fruit mousse or jelly; tea or compote.
5. Dinner: jellied fish or meat pate; baked apples; tea or milk.
6. Before bed: a glass of warm rosehip decoction with honey

results

Those who were on diet 13 during illness noted that it clearly contributed to recovery. After eating, there was no heaviness in the stomach, no bloating or increased gas formation. Typically, patients forced to remain in bed for a long time often have problems with stool. With this diet, such problems are completely absent.

An added benefit is that there are no clocked meals. Food is served depending on the patient’s condition exactly when the appetite appears. Food eaten with pleasure is quickly digested and lifts your mood. With a smooth transition to a normal diet, your health improves and your body confidently gains strength.

• Purpose of diet No. 13

  Activation of restorative-adaptive mechanisms and reparative processes in tissues. The diet is aimed at sparing the digestive organs, as well as at the speedy removal of microbial toxins from the body. This table also stimulates the body's defenses.

• General characteristics of diet No. 13

  A diet with reduced energy value, due to fats and carbohydrates, with a high content of vitamins. The diet is varied in the range of dishes, but with a limitation of vegetables, free milk, spicy dishes, snacks and spices.

  Food is pureed, boiled or steamed. The diet for acute infectious patients should be mechanically, chemically and thermally gentle. The temperature of cold dishes is not lower than 15°C, hot food – not higher than 65°C. When cooking food, only boiling in water or steaming is used. Frying, stewing and baking in the oven is prohibited.

  Frequent, fractional meals in small portions are necessary. Eating at least 6 times.

  A febrile patient cannot be content with the fact that he receives food and drink only during the day and certainly during the hours when the hospital is supposed to have breakfast, lunch or dinner. The largest meal for such a patient should be prescribed for those hours when his body temperature decreases and his appetite appears. Often, when the body temperature is high, patients do not sleep at night, and it is necessary to use the hours of such wakefulness to give food.

  The diet is usually prescribed for a short time - no more than 2 weeks.

• Chemical composition and energy value of diet No. 13

  Proteins - 75-80 g (60%-70% animal), fats - 60-70 g (30% vegetable), carbohydrates 300-350 g; energy value - 2200-2300 kcal, retinol 2 mg, thiamine 4 mg, riboflavin 4 mg, nicotinic acid 30 mg, ascorbic acid 150 mg; sodium 3 g, potassium 3.8 g, calcium 0.8 g, phosphorus 1.6 g, magnesium 0.5 g, iron 0.020 g.

  The liquid must be taken in large quantities (up to 2.5 liters), this is what accelerates the elimination of toxins and alleviates the patient’s condition. Table salt is recommended to be consumed in slightly reduced quantities - 6 g.

• Recommended dishes and products for diet No. 13
  • Wheat bread made from premium flour, dried or in the form of crackers.
  • Weak soups, low-fat meat and fish broths with egg flakes, quenelles, slimy soups, pureed meat soup, soup with boiled cereals (rice, oatmeal and semolina). Soups can be seasoned with noodles or vegetables can be added.
  • Steamed lean meat and poultry; souffle and puree from boiled meat, cutlets, steamed meatballs.
  • Low-fat fish, boiled and steamed, in pieces or chopped.
  • Milk and dairy products - fermented milk drinks (kefir, acidophilus, etc.), fresh cottage cheese, products made from it, grated mild cheese, sour cream only in dishes.
  • Butter.
  • Eggs – soft-boiled egg, white omelet.
  • Cereals - well-cooked semi-liquid, viscous porridge with the addition of broth or milk (buckwheat, rice, oatmeal).
  • Boiled and stewed vegetables (in the form of stew, caviar, puree) can be prepared as side dishes. Potatoes, carrots, beets, cauliflower, pumpkin in the form of puree, souffle, steam puddings.
  • A salad of grated carrots, fresh cucumbers and tomatoes and other vegetables (cabbage, radishes) is used only after recovery from acute pneumonia or bronchitis, but not at the height of the disease.
  • Fresh fruits and berries, not hard, thermally and mechanically processed, in the form of purees, mousses, as well as fresh juices prepared from them (before use, they must be diluted with water in a ratio of 1: 1), compotes, fruit drinks, jelly, preserves, confitures and marmalade
  • Drinks – weak tea and coffee with lemon or milk, rose hip decoction.
  • Sugar, honey, jam, jam, marmalade.
  • Yeast is a very useful product for patients with suppurative lung diseases. They contain large quantities of B vitamins and proteins. Yeast also contains carbohydrates and a small amount of fat, pantothenic, para-aminobenzoic and folic acids, biotin and minerals (calcium, magnesium, potassium, iron, sodium, phosphorus, sulfur). Place the yeast in a saucepan, add water in a ratio of 2.5:1 and simmer in a water bath, stirring occasionally. If desired, you can add salt at the tip of the knife. After 45-60 minutes the yeast is ready. They are cooled and added to various dishes (first and second).

• Excluded foods and dishes for diet No. 13
  • Rye and any fresh bread, baked goods.
  • Spicy snacks.
  • Fatty broths: cabbage soup, borscht.
  • If possible, food is prepared without the use of vegetable oil.
  • Fatty meats, poultry, fish.
  • Sausage, smoked meats, salted fish, canned meat and fish.
  • Do not eat fried or hard-boiled eggs.
  • Whole milk and cream, full-fat sour cream, fatty and sharp cheeses.
  • Millet, pearl barley and barley, pasta.
  • Avoid foods that cause increased gas formation - cauliflower and white cabbage, radishes, legumes (peas, beans in the form of porridges, as part of soups, stews or other dishes).
  • White cabbage, radish, radish.
  • Fruits rich in fiber.
  • It is not recommended to drink strong coffee, tea, and alcoholic beverages are strictly prohibited.

Indications for dietary table No. 13

Diet No. 13 is used for acute infectious diseases, pneumonia, bronchitis, after operations (not on the gastrointestinal tract). As a rule, the diet is prescribed for 2 weeks.

Dietary table goal No. 13

The goal of diet No. 13 is to accelerate recovery processes in organs and tissues, remove toxins, and activate the immune system. The diet includes sparing the digestive system.

General characteristics of dietary table No. 13

Diet No. 13 satisfies a person’s physiological needs for nutrients and energy. The calorie content of the diet is moderately reduced due to fats and carbohydrates. Increased intake of vitamins and fluids is provided.
The diet involves limiting salt, extractives, vegetables, milk, spicy foods, and smoked foods.
Food is prepared only steamed and boiled. All dishes are served in puree form.
Diet No. 13 involves split meals at least 6 times a day.

Chemical composition and energy value of dietary table No. 13

Proteins: 85-90 g (including about 60% animal proteins).
Fats: 70-80 g (including at least 30 g of vegetable fats).
Carbohydrates: 300-350 g.
Daily calorie content: 2,200 - 2,400 kcal.
Free liquid: 2-2.5 l.
Salt: up to 6 years
Vitamins: retinol (A) - 2 mg, riboflavin (B2) - 2 mg, thiamine (B1) - 4 mg, nicotinic acid (B3) - 30 mg, ascorbic acid (C) - 150 mg.
Macronutrients: sodium - 3 g, potassium - 3.8 g, calcium - 0.8 g, phosphorus - 1.6 g, magnesium - 0.5 g.
Microelements: iron - 20 mg.
Optimal food temperature: from 15 to 65 degrees Celsius.

Bread: yesterday's or dried wheat, wheat crackers.
Soups: on weak low-fat meat broths with the addition of boiled cereals and vegetables; Meat puree soups are recommended.
Meat dishes: lean beef, veal, lamb, pork, as well as chicken, turkey, chicken, rabbit in the form of steamed and boiled purees, soufflés, and cutlets.
Fish dishes: low-fat varieties of fish, boiled in pieces, chopped.
Side dishes: semi-liquid and viscous porridges with the addition of broth or milk, boiled vegetables and vegetable purees, puddings; fresh vegetables - only during the recovery period.
Dairy products: fermented milk products, cottage cheese and dishes made from it; sour cream in small quantities in dishes; mild low-fat cheese in grated form.
Eggs: soft-boiled or in the form of a steam protein omelet.
Snacks: mild vegetable caviar, mild low-fat cheeses; during recovery - salads from fresh vegetables.
Sauces: vegetable, dairy, fruit.
Sweet dishes: soft ripe fruits and berries in fresh pureed form; fruit mousses, purees, jellies, jams, preserves; Marmalade and jelly are allowed.
Beverages: juices diluted with water, compotes, fruit drinks, weak tea and coffee, rosehip decoction.
Fats: fresh unsalted butter - limited.

Excluded foods and dishes of the diet table No. 13

All fried, salty and spicy foods, fresh flour products, baked goods, fatty meats, poultry and fish, lard, liver, cooking fats, strong meat, fish and mushroom broths, salted fish, smoked meats, sausages, fatty cheeses should be excluded from the diet. , pickles, canned food, marinades, hot seasonings, sauces, herbs and spices, sauerkraut, chocolate, cocoa, grapes. It is necessary to exclude coarse cereals and vegetables rich in coarse fiber, pasta, fatty dairy products - cream, full-fat milk, cheeses, fatty sour cream.

Avoid foods that cause increased gas formation (cabbage, legumes). Limit vegetable oil as much as possible. Alcoholic drinks are prohibited.

Sample diet menu No. 13 for acute bronchitis

First breakfast: dumplings with butter, tea.
Lunch: liver pate, crackers, rose hip decoction.
Dinner: potato soup with meat, cabbage rolls with boiled meat and rice, juice.
Afternoon snack: fruit or vegetable pudding, tea.
Dinner: curd soufflé, jelly.
For the night: rosehip decoction.

Sample diet menu No. 13 for acute infectious disease

First breakfast: liquid oatmeal with milk, tea.
Lunch: steam protein omelet, jelly.
Dinner: pureed vegetable soup, meat soufflé, pureed rice porridge, juice.
Afternoon snack: fruit pudding, tea.
Dinner: fish soufflé, vegetable puree, tea.
For the night: kefir.

Diet table 13 according to Pevzner is prescribed for acute infectious diseases, because at this moment the body especially needs support. In addition to general therapy, it is important to eat so that the body has enough strength to fight the infection. Diet 13 fully meets these requirements.

Indications

• Table 13 supports the body's strength and contributes to its resistance to infection
• With this diet, intoxication is reduced
• The digestive system works in a more gentle manner, which is very important when there is fever accompanying an infectious disease

If you are not sure of the table number you need, check out.

• Table 13 according to Pevzner is a low-calorie diet (2300 Kcl per day)
• You need to eat 5-6 times in small portions
• Food should not be too hot or too cold
• Food is steamed or boiled
• Dishes are served chopped or mashed
• The “13 table” diet allows the consumption of no more than 8-10 grams of salt per day
• All food should be easily digestible and not cause constipation

Product table

Soups

Weak broths made from fish, poultry, meat and vegetables to which you can add rice and oatmeal, noodles, eggs, dumplings. Puree soups, beetroot soups, fruit soups

It is forbidden: rich broths, the addition of legumes and millet is prohibited

Bread and pastries

Doctor's bread or "Zdorovye", crackers, biscuits, crackers, dry biscuits

It is forbidden: Rye and fresh white bread, muffins, puff pastry pastries

Meat, poultry, fish

Diet 13 according to Pevzer allows low-fat varieties, cleared of bones, tendons, etc.

Serve pureed, crushed or in the form of cutlets, meatballs, meatballs

It is forbidden: lamb, pork, duck, goose, sausages, canned food, salted and smoked fish

Dairy

It is forbidden: whole milk, full-fat sour cream, cream, salty, spicy and fatty cheese

Eggs

Diet number 13 allows soft-boiled eggs, as well as steamed omelettes

It is forbidden: hard-boiled egg, fried egg

Cereals

Porridges made from semolina, pureed buckwheat, rice and rolled oats are allowed. The porridge should be boiled, semi-liquid, slimy. You can add broth or milk to the dish. Steam puddings and soufflés and boiled vermicelli are also allowed

It is forbidden: millet, barley, corn grits, legumes and pasta

Vegetables

Almost all vegetables are allowed. Grated on a fine grater (fresh) or served as a puree (boiled)

Important! Early zucchini and pumpkin do not need to be wiped before serving; they are already quite soft.

It is forbidden: cucumbers, legumes, mushrooms, rutabaga, radishes, white cabbage, onions and garlic

Fruits

Only very ripe fruits with thin skin can be eaten fresh (or the skin can be peeled off). In processed form - purees, compotes, jelly, jelly

It is forbidden: any fruit that is rich in fiber and has a rough skin

Beverages

Table number 13 allows weak tea and coffee with milk, juices diluted with water, compotes, fruit drinks, rosehip or bran decoction.

It is forbidden: cocoa

Menu

Diet 13 according to the Pevzner system, based on the permitted list of products, suggests this menu for the week, which you can download from the link below.

Recipes

Here are a few recipes that we suggest preparing with this therapeutic diet.

Syrniki

• Two packs of cottage cheese
• Half a cup of flour
• Two eggs
• Sugar and salt to taste

Grind sugar with eggs and cottage cheese until smooth, add flour and knead the dough. Form cheesecakes from the dough, roll them in flour and fry over medium heat for two minutes on each side.

Baked apple with cottage cheese and honey

• 4 apples
• Half a pack of cottage cheese
• Two tablespoons of honey

Core the apples. Mix cottage cheese and honey. Place the apples on a baking sheet greased with vegetable oil and place the filling in place of the cut out core. Place in the oven for 15 minutes. Oven temperature – 180 degrees.

Chicken noodle soup

• Chicken breast
• Carrot
• bulb
• Handful of vermicelli

Remove the skin from the chicken breast and place it in a saucepan. Fill with cold water, add the peeled onion, bring to a boil and cook for an hour, skimming off the foam. Cut the carrots into cubes and add to the broth. Remove the breast, cool, chop and return to the broth. Three minutes before the end of cooking, add salt to taste, add vermicelli, stir thoroughly. Turn off the heat under the soup, close the lid and let it brew for 15 minutes.

results

• The body has much more strength to fight infection
• Intoxication is reduced
• This type of nutrition has a general strengthening effect.

Things are different when they prescribe, read about its features and principles of menu design.