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Friday, 29.03.2024 14:01  Minsk

Health resorts of Belarus.by - Diet ¹ 09 - Health resorts in Belarus price 2024
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Diet ¹ 09

Brief Description of the Diet ¹9 in the Belarusian Health Resorts

Diseases: pancreatic diabetes of light, mean and severe stages without concomitant with normal or overweight.
The aim: to normalize carbohydrate metabolism and to prevent lipid exchange abnormality, to determine the quantity of carbohydrates.
Description: the diet with moderately lowered food value due to carbohydrates and animal fats; proteins are according to physiological norm; sugar and sweets are excluded. Kitchen salt, cholesterol, extractive substances are moderately limited; Lipotropic substances, vitamins, food fibres (cottage cheese, low-fat fish, seafoods, vegetables, fruit, cereals, bread from a flour of a rough grinding) are increased. The boiled and baked products, less often - fried and stewed are preferred. For sweet dishes and drinks use xylite and sorbite. Food should be warm.
Food description and ways of its preparation
Bread and bakery foods. Rye, protein-bran, protein-wheat bread from secon-chop flour (approximately 300g a day) is recommended. Lenten bakery foods can be used with the reduction of bread.
Cold dishes. Vinagrette, fresh vegetables salads, vegetable paste, sausages, jellied fish, low-fat beef jelly, non-fat saltlees cheese, herrings, salads and vinagrette from seafood are cooked.
Soups are cooked from different vegetables, shchi, beetroot soups, meat and vegetable okroshkas, vegetarian soups with potato, cereals. Onions, carrots, parsley and celery are used as a season for dishes.
Potato and vegetables. Potatoes are useâ according to the daily norm of carbohydrates, mainly in a boiled way. Carbohydrates are counted in carrots, beet, green peas. Vegetables with the small quantity of carbohydrates - cabbage (all kinds), pumpkin, salad, cucumbers, tomatoes, eggplants are recommended. Vegetables should be boiled, baked, stewed, less often - fried. Salty vegetables are limited.
Cereals and macaroni are limited to daily norm of carbohydrates. The following porridges are cooked: buckwheat, peeled barley, millet, pearl barley; liquid and viscous porridges are cooked from oatmeal or beans.
Eggs not more then one egg a day, soft-boiled and omelettes, protein omelettes. Yolks are limited.
Milk and dairy products. Milk and sour milk products (kefir, acidophilin, curdled milk) are recommended, low-fat cottage-cheese, saltless and non-fat cheese are preffered, sour-cream is with limitations.
Fat. Saltless butter, vegetable oil (sunflower-seed oil, olive, etc) are used.
Fish. Low-fat (Pike perch, cod, pike, perch, etc) is used, mostly boiled, stewed, sometimes fried. Herrings, canned fish can be used as well.
Meat and poultry. Low-fat beef, veal, rabbit, chicken, turkey in a boiled, stewed, fried (after boiling) way, boiled tongue, sausages, are recommended.
Sauces tomato, milk, sour-cream (with onions and tomatoes) can be cooked.
Spicery It is possible to use dill, parsley, bay leaf, vanillin, citric acid; cinnamon is limited.
Berries, fruit. Sour and sweet-sour fruit and berries (apples, oranges, tangerines, lemons, water-melons, red currant, gooseberries, cranberries) are used in a natural kind, and also in the form of compotes, jelly, mousses, with xylite or sorbite.
Sweets. It is possible to use sweets, cookies, cakes almond on xylite or sorbite.
Beverages — tea, coffee with milk - on xylite or sorbite, tomato, sweet and sour berries without sugar juice, hips extract.
The following products are prohibited products from puff and fancy pastry; smoked, fat sausages; meat and fish bouillons; milk soups with semolina, rice; pasta; semolina and rice porridges; sweet cottage-cheese, cream, salty cheese; fats - culinary, beef, pork, mutton; fat fish; ducks, geese, fat meat; fat, spicy dishes and sauces; fresh sweet fruits and berries (apricots, grapes, raisin, bananas), dried fruit (dried apricots, figs, dates); sugar, jam, sweets, ice-cream; flour confectionery products; grape and other sweet juices; lemonades on sugar; honey.
Eating pattern: 5 — 6 times a day with homogeneous distribution of carbohydrates.
Chemical composition and food value: I variant: protein - 90-100 g (55% animal), fat - 75-80 g (30 % vegetable), carbohydrates - 300-350 g, kilocalories - 2300-2500; kitchen salt - 12 g, free liquid -1,5 l.
II variant: protein - 80 g, fat - 31g, carbohydrates - 85 g, kilocalories -900-1000.
III variant: protein - 68-70g, fat - 50g, carbohydrates - 270 g, kilocalories-1800-2000.
IV variant: protein - 159g, fat - 110 g, carbohydrates - 470 g, kilocalories - 3560.


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