Indications for the use of the "basic" dietary table No. 4 are diarrhea of ​​​​any nature, or more precisely, the diseases of an acute or chronic nature that these very diarrhea cause. Usually, prescribing medicine for diarrhea is not enough. With food, we get hundreds of potentially fermenting or putrefactive substances, if we continue to eat them in large quantities, medicines will not help much. So it’s worth “arming yourself” with table number 4 even with a serious infectious disease, and with banal food poisoning with stale food.

Allowed table products No. 4

The idea is simple - you limit the percentage of carbohydrates and fats in the diet in order to make it easier for those who are busy fighting the pathogenic flora of the gastrointestinal tract to do their “main work”. Proteins Dr. Pevzner advised to leave at the same level, typical for a normal diet. In modern times, doctors recommend abandoning certain types of proteins so as not to provoke even greater putrefactive processes. However, this is only a theory, not a generally accepted norm in medicine.

The calorie content of the diet is about 2000 kcal, and only 200 g of carbohydrates per day are allowed. The limitation is due to the fact that most of the widely used carbohydrate products at that time belonged to fermentation provocateurs.

• The basis of the diet is pureed cereals made from white rice, buckwheat, and even oatmeal. It is important to exclude all types of backbone fibers, and give the dish the most even consistency. Low-fat meat and fish are added to cereals, strictly boiled, in the form of minced meat or soufflé;
• If cutlets are being prepared, mashed rice is added instead of bread, and the cutlets themselves are steamed, and not fried as usual;
• In addition, all types of slimy soups and some types of pureed soups are allowed, mostly without salt and spices. Soups are recommended to be cooked with a minimum of vegetables, on low-fat meat, fish or chicken broth, semolina or white rice should be added to the soup, but not potatoes or pasta;
• The use of astringent berries such as blueberries, bird cherry, quince and dogwood is encouraged, and small amounts of applesauce are also allowed in the diet;
• For dessert, you need to eat fruit and berry jellies in limited quantities, but it is better to do with astringent berries;
• Bread and flour products are allowed only "yesterday's", fresh pastries are excluded. You can also eat lean dry cookies;
• Low-fat and non-sour cottage cheese is allowed;
• Drinks "traditional" for Pevzner's diets - weak tea, water, tea with milk.

Sample menu:

• Breakfast: cottage cheese.
• Second breakfast: mashed rice porridge.
• Lunch: steamed fish cakes, pureed rice soup.
• Snack: rosehip broth or tea, lean dry biscuits in moderation.
• Dinner: steam omelet, mashed buckwheat porridge.
• Before going to bed: kissel from bird cherry berries.

In addition to the general menu, rye and white crackers are allowed with main dishes or tea.

Prohibited Products

• All sweet pastries, chocolate, strong coffee, alcohol, cocoa;
• Desserts such as milk puddings, sweet yoghurts;
• Sour fatty cottage cheese;
• Carbonated drinks;
• Fatty strong meat broths, fatty fish broths and aspic from pork, salmon;
• Any fatty meat and fish, including those types of fish that modern dietology considers useful;
• Cheeses, sour cream, full fat milk, cream;
• Loose cereals from any cereals, millet, artek, pearl barley;
• White and black fresh bread, pasta, casseroles from them;
• All kinds of fresh fruits, except berries with astringent properties listed above.

Remember that the timing of the diet may not always coincide with the timing of the acute phase of the disease, so even if you have already stopped diarrhea, wait for the doctor's permission to switch to a softer diet.

Important: before you go on a diet according to Pevzner - table number 4, consult your doctor.

Especially for – fitness trainer Elena Selivanova

In the past century, the Soviet doctor Pevzner developed a system of therapeutic nutrition to alleviate the condition of patients with various diseases. For example, the table 4 diet menu is useful for acute and chronic bowel diseases, accompanied by intense diarrhea.

Modern doctors recommend the Pevzner dietary system to patients, since no one has come up with a more perfect diet yet. In the article we will discuss the features of the diet of table 4, we will give a nutrition menu and simple recipes diet meals.

Table 4 - features of dietary nutrition

Because the this system nutrition is designed for a period of exacerbation, a fairly strict framework is assumed. In the diet diet table 4, the amount of carbohydrates (up to 250 grams) and fats (up to 70 grams) is sharply limited, but the quantitative ratio of protein remains at the same level (up to 90 grams). At the same time, salt intake should be reduced to 10 grams, and water intake should be increased to one and a half to two liters.

It is supposed to eat five to six times a day in small portions. All food should be semi-liquid or liquid, pureed and cooked with steam or water. Meals should be eaten exclusively warm (not hot and not cold). Products that enhance the processes of fermentation and putrefaction in the intestines are completely prohibited. Below is a list of these products.

Diet menu table 4: prohibited and permissible foods

We list what foods you can eat during the diet:

• dried wheat bread;
• lean veal, turkey and beef in the form of steamed meatballs or cutlets;
• boiled low-fat fish (can be in the form of steam cutlets);
• skim cheese;
• fresh butter;
• no more than two eggs a day (hard boil or cook an omelette);
• cereals (buckwheat, rice, oatmeal) cooked in water;
• boiled or baked vegetables.

Diet table 4 allows you to drink green and black tea, cocoa, natural coffee, fruit juices diluted with water (except apricot, plum and grape), chopped raw apples.

As you can see, the diet menu contains many different foods. Now consider what is forbidden to eat during the diet:

• any snacks;
• rich and fatty broths;
• cereal and vegetable soups;
• fatty meat, poultry, any smoked meats and canned food;
• barley, barley, millet groats;
• legumes;
• fruits, berries and raw vegetables;
• cold and carbonated drinks, coffee with milk.

Simple table diet recipes 4

Above, we have listed the allowed dishes and foods that you can eat on a diet, and now you can independently create a diet menu.

But it’s most likely difficult for you to plan it yourself, so here are simple table 4 diet recipes:

• Fish meatballs: take a fish fillet (80 g) and chop it in a blender, then add wheat bread pre-soaked in water and squeezed out (20 g), salt it and beat in one egg, and then twist again in a blender and mix thoroughly. Form meatballs and cook them in a double boiler or steam them.
• Rice and meat meatballs: Rinse and boil 20 g of rice. When the rice has cooled, scroll through it in a meat grinder. Mix the ingredients, add salt and beat thoroughly. Form balls from the finished mass and boil them for a couple.
• Semolina porridge: boil 250 ml of water and add 50 grams of semolina to it, stirring constantly, add 5 grams of sugar and cook for 15-20 minutes. In the finished hot porridge, put 5 grams of butter.
• Blueberry infusion: wash dried blueberries (20 g) and pour boiling water (250 ml) over them, boil for 10-15 minutes, then leave for three to four hours. Strain the infusion and add some sugar to it.

Now we will offer an indicative menu, taking into account the above recipes:

• breakfast: oatmeal on the water, fat-free cottage cheese, tea or blueberry infusion;
• lunch: rice and meat meatballs, jelly;
• afternoon snack: rosehip broth;
• dinner: semolina porridge on the water, scrambled eggs, tea.

Before going to bed, you can drink a glass of jelly.

For any disease of the digestive tract, on the first day, the baby is given tea and non-carbonated water. For a day, the child can be given no more than one and a half liters of water. On the second day, the crumbs are fed according to the diet of the table 4 diets for children.

A week later, a small patient is transferred to less strict regime. Now it is allowed to add vegetables and foods with a lot of fiber to soups (potatoes, carrots, pumpkin, zucchini, boiled cereals and small vermicelli).

Indications: diet for acute and exacerbations of chronic intestinal diseases, accompanied by diarrhea (diarrhea).

The goal of diet number 4 according to Pevzner : provide nutrition in case of indigestion, reduce inflammation, fermentation and putrefactive processes in the intestines, help normalize the functions of the intestines and other digestive organs.

Diet #4 Features: Reduced calorie diet from fats and carbohydrates with a normal protein content. Mechanical, chemical and thermal irritants of the gastrointestinal tract are sharply limited. Excluded foods and dishes. enhancing the secretion of the digestive organs, the processes of fermentation and putrefaction in the intestines. Dishes are liquid, semi-liquid, pureed, boiled in water or steamed. Excluded very hot and cold dishes.

Calorie content and composition of diet No. 4 according to Pevzner:

• carbohydrates - 230-250 g (40-50 g of sugar);
• proteins - 65-70 g (60-65% animals),
• fats - 50-60 g,
• salt - 8-10 g,
• free liquid - 1.5-2 l,
  

Energy intensity - 1700 kcal.

Diet: 5-6 times a day in small portions.

Foods and dishes for diet No. 4 according to Pevzner for intestinal diseases with diarrhea

Can	It is forbidden
soups On fat-free low meat or fish broth with the addition of mucous decoctions of cereals, semolina, rice, boiled and mashed meat, steamed dumplings and meatballs, egg flakes.	soups with cereals, vegetables, pasta, dairy, strong and fatty broths
Bread and flour productsCrackers from 200 g of wheat bread premium, thinly sliced ​​and uncooked.	Exclude: other bakery and flour products
meat and poultry Low-fat and lean beef, veal, chicken, turkey, rabbit. The meat is degreased, the fascia and tendons are removed, in birds - the skin. Steam or water-boiled cutlets, dumplings, meatballs. Minced meat with boiled rice instead of bread is passed 3-4 times through a fine grate of a meat grinder. Soufflé from boiled meat.	fatty types and varieties of meat, cut meat, sausages and other meat products
fish Low-fat types of fresh fish in pieces and chopped (quenelles, meatballs, cutlets), steamed or in water.	fatty species, salted fish, caviar, canned food
dairyFreshly prepared calcined or unleavened mashed cottage cheese, steam soufflé.	Exclude: whole milk and other dairy products
eggs Up to 1-2 per day. Soft-boiled, steam omelet and in dishes.	hard boiled eggs, raw, fried
cereals Pureed cereals on water or low-fat broth - rice, oatmeal, buckwheat, from cereal flour.	millet, pearl barley, barley groats, pasta, legumes
vegetables Only in the form of decoctions added to soups;
snacks	Exclude
fruits, sweet dishes, sweetsKissels and jelly from blueberries, dogwood, bird cherry, quince, pears. Pureed raw apples. Sugar is limited.	fruits and berries in their natural form, dried fruits, compotes, honey, jam and other sweets;
sauces and spicesOnly fat-free broth and butter in dishes;
beverages Tea, especially green, black coffee and cocoa on the water. Decoctions of wild rose, dried blueberries, black currants, bird cherry, quince. If tolerated - diluted fresh juices from berries and fruits, except for grapes, plums, apricots.	coffee and cocoa with milk, carbonated and cold drinks;
fats Only very fresh butter, 5 g per serving of the finished dish.	All other fats

An example of diet number 4 according to Pevzner for one day

1st breakfast: oatmeal porridge rubbed on the water, freshly mashed cottage cheese, tea.

2nd breakfast: a decoction of dried blueberries.

Lunch: meat broth with semolina, steamed meatballs, rice porridge mashed in water, jelly.

Afternoon snack: wild rosehip broth unsweetened warm.

Dinner: steam omelet, buckwheat porridge, tea.

At night: jelly.

Table N 4a according to Pevzner - Shown for colitis with a predominance of fermentation processes.

The composition is the same as in the N4 diet, but foods and dishes containing large amounts of carbohydrates are sharply limited (cereals; bread no more than 100 g per day; sugar no more than 20 g per day); increase protein content by meat dishes, mashed cottage cheese and so on.

Table N 4b according to Pevzner- diet for chronic colitis in the stage of fading exacerbation

Ingredients: white bread, yesterday's baking, non-bread cookies, dry biscuit; cereal soups in a weak fish or meat broth, broth with meatballs, pureed cereals, except for millet, in water with the addition of 1/3 of milk, boiled and steamed pureed vegetables, mild cheese, non-acidic sour cream, kefir, yogurt, compotes, sweet berry kissels , mashed fruit, tea, coffee with milk, butter (for adding to ready meals). Table salt 8-10 g. Add vitamins C, group B. Nutrition 4-6 times a day. Food is served warm.

Table N 4v according to Pevzner

It is indicated for acute bowel diseases during the recovery period as a transition to rational nutrition; chronic bowel disease during the period of attenuation of exacerbation, as well as without exacerbation with concomitant lesions of other digestive organs.

The diet is prescribed to provide good nutrition with some insufficiency of bowel 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 a moderate restriction of salt, 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, bile secretion. Food is cooked in unground form, steamed, boiled in water or baked.

Diet: 5 times a day.

Chemical composition and energy value:

• proteins - 100-120 g (60% animals),
• fats - 100 g (15-20% vegetable),
• carbohydrates - 400-420 g,
• salt - 10 g,
• free liquid - 1.5 l.

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

Varieties of diet number 4:

• table 4a - clinical nutrition is intended to restore the efficiency of the intestine in colitis with pronounced processes of decay, increased gas formation and fermentation;
• table 4b - a diet that helps the body cope with chronic colitis in the stage of attenuation of exacerbation (appointed after table No. 4a).

The 4th table diet for intestinal disease 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 sparing diet.

Characteristics and features of the diet table 4

Reducing the calorie content of the daily diet while observing table 4 occurs due to a decrease in the amount of fats (up to 70 g) and carbohydrates (up to 250 g) coming from food, while the protein norm remains unchanged (about 90 g, of which 2/3 are 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 organized fractional, five to six times a day, in small portions. All products should be boiled, steamed or in a slow cooker, followed by grinding.

It is unacceptable to fry and bake foods, as well as to use any canned food, pickled food, pickles, smoked meats. Dishes in the form of heat are served only liquid, grated and puree-like consistency.

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

What is possible and what is not possible with a diet of 4 tables (TABLE 1)

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

Name of dishes and products	What can	What is not allowed
First meal	Soups on water and fat-free, necessarily weak, broth with the addition of mucous cereal broths	Milk soups, products based on strong meat, fish, vegetable and mushroom broth, soups with cereals, pasta, unground and forbidden vegetables
Meat and fish dishes	Steam cutlets, meatballs, meatballs, soufflé, quenelles. Lean varieties of meat and fish with removed tendons and fascia are boiled (steamed) and ground, passing through a meat grinder with a minimum hole diameter. Bird carcasses must be skinned and fats removed.	Any smoked meat and fish, fatty fish and meat, canned food, fish caviar, fish oil, sausages, offal, meat and fish served in pieces, semi-finished products, fast food
side dishes	Pureed vegetables (limited), grated porridges (rice, oatmeal, buckwheat, semolina) on water with the addition of a small amount of milk, cereal flour dishes on water	Millet, barley, barley porridge, pasta, vermicelli
Dessert	Sugar is added to ready-made meals in a limited amount (no more than 50 g / day), mousses, jelly and kissels from permitted fruits	Confectionery, sweets, butter cookies, cakes, pastries, chocolate, cocoa in milk, compotes, honey, jam, other sweets
Vegetables	Use all vegetables with caution, adding them grated to soups. Useful potatoes, zucchini, carrots, pumpkin	Legumes, cabbage, except cauliflower, garlic, onion, leafy greens, peppers, tomatoes, any mushrooms
Fruits and berries	Only fruits with astringent properties should be consumed: dogwood, pear, bird cherry, quince, blueberries, black currants. They make jelly and kissels for dessert. Useful baked apples.	Any fresh fruits and juices squeezed from them are not allowed in the diet.
Beverages	Herbal, weak black and green teas, cocoa on the water, natural weak coffee, decoctions of dried rose hips, blueberries, bird cherry, black currants, non-carbonated mineral water(as prescribed by the treating doctor)	Carbonated drinks, energy drinks, lemonade, cold drinks, alcohol
Milk products	Fresh cottage cheese, acidophilus, milk only as an additive to dishes (cereals, 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, rosehip, linseed, pumpkin, walnut, etc. for lubricating molds and adding to puree (no more than 5 ml per day), natural unsalted fresh butter, it is added only to prepared meals (about 5 grams per serving)	Margarine, culinary and animal fats
Eggs	Eat no more than 2 pieces per day. soft-boiled chicken eggs. It is best to cook a protein omelet for a couple	Fried, raw, hard-boiled eggs
Bread	The daily rate should not exceed 0.2 kg of dried wheat bread or lean cookies	Rye bread, fresh bread, pastries, fancy, puff pastry products, lengths and pancakes, pancakes
Seasonings for food	It is acceptable to use dried parsley and dill with small amounts, white milk sauce	Sauces, ketchups, mayonnaise, spices, seasonings, aromatic herbs with a high content of esters

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

Diet 4 table - menu for the week + recipes

Breakfast

• Option number 1. Oatmeal on water: boil 40 g of hercules flakes in 0.4 l of water for 10 minutes, rub through a sieve, add a pinch of salt and ½ teaspoon of butter.
• Option number 2. Protein omelette: Whisk or fork 2 egg whites, a pinch of salt and ¼ cup of water, pour into a glass bowl, greased with oil, steam in a saucepan or double boiler.

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

Lunch

• Option number 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 number 2: bake in the oven or microwave oven medium apple until soft, remove the skin, eat the pulp.

Dinner

First

• Option number 1. Broth with semolina: 0.35 l weak chicken broth boil, pour in a thin stream, stirring constantly, 15 g 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 number 2. Soup-puree from turkey meat with rice: 2 tbsp. Rinse spoons of rice in cold water, boil in 0.6 l of water until tender, wipe with 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 g of butter to the plate.

Garnish

• Option number 1. Liquid mashed potatoes: boil 200 g of peeled and chopped tubers in a liter of water, drain the broth, leaving at least 100 ml, add a pinch of salt and 5 g of butter, puree with a crush.
• Option number 2. Buckwheat porridge-smear: 2 tbsp. Boil tablespoons of cereal for 15 minutes in a glass of water (300 ml) with salt (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 number 1. Veal meatballs: grind 100 g of boiled lean veal to puree in a blender, combine with 20 g of rice boiled in salted water, add 1/5 teaspoon of table salt, beat out the minced meat, make balls with a diameter of 2-3 cm from it, boil in water or in a special form of steamer.
• Option number 2. Hake fillet fish soufflé: Pass 100 g of raw fillet through a meat grinder at least 3 times, beat in an egg yolk, dilute 5 g of wheat flour in 30 ml of milk, boil white sauce for about 3 minutes, add to the cutlet mass, mix, put in a greased vegetable butter form and send to a double boiler.

Beverages

• Option number 1. Kissel from bird cherry: pour 15 g of dried berries with boiling water (1/4 liter), simmer on fire for a quarter of an hour, insist under cover for about 45 minutes, filter, add 15 g granulated sugar, put on the stove, add 10 g of potato or corn starch, diluted in a small portion cold water, constantly stirring with a wooden spatula / spoon, bring to a boil, pour into a glass.
• Option number 2. A decoction of wild rose hips: pour about 20 g of dried berries chopped with a knife with hot water (1/4 liter), bring to a boil, pour into a thermos or wrap a container, leave for at least 4-5 hours, if desired, sweeten with a teaspoon of sugar.

afternoon tea

• Option number 1: 100 grams of calcined fresh cottage cheese with sugar and biscuit cookies.
• Option number 2. Cottage cheese casserole, steamed: mix 150 g of cottage cheese with a teaspoon of sugar and one egg, add 5 g of semolina, knead, transfer to a greased mold and send to a slow cooker, turning on the "steam" mode.

Dinner

• Option number 1. Steam potato croquettes with fish: wipe 120 g of boiled potatoes, combine with the egg mixture (beat 1/3 of a 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 lay the ground and salted pollock fillet, pinch the ends, form balls, send them to the steamer, pre-lubricated with vegetable oil, steam for 20 minutes.
• Option number 2. Carrot-apple soufflé: 60 g of cauliflower buds, put in water, add cubes of carrots and apples (60 g each), boil in ½ cup of water for 10 minutes, add 15 g of semolina and 5 g of granulated sugar, bring to a boil, cool , grind through a sieve, add a third of the beaten egg and 5 g of butter, mix thoroughly, put in a mold greased with oil and cook in a slow cooker, setting it to the “casserole” mode.

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

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

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The founder of dietology, Manuil Isaakovich Pevzner, developed 15 dietary tables. Each of them, including the Table 4 diet, has a specific menu, created taking into account the ban on the use of certain products. Dietary nutrition is a favorable background for the treatment of the underlying disease, and in some cases - the basis of treatment. About when Table 4 is assigned, what is recommended for the patient to eat, and what should be discarded, what dishes can be prepared from allowed foods, read the article.

To whom and for what is dietary Table 4 assigned?

Developed in the 30s of the last century, the Table No. 4 diet is still the basis of nutrition for patients with diseases of the small and large intestines that occur with severe diarrhea. It is used in dietary canteens, sanatoriums, hospitals, and is prescribed to patients undergoing treatment at home. Table number 4 is recommended for acute and exacerbation of chronic intestinal diseases:

• colitis and enterocolitis;
• typhoid fever;
• gastroenterocolitis;
• intestinal tuberculosis;
• food poisoning.

The therapeutic diet performs the following tasks:

• provides the patient with complete nutrition in conditions of inefficient absorption nutrients in the intestines: despite problems with digestion, the patient needs a lot of energy (carbohydrates), fats and proteins for the proper flow of all vital processes in the body;
• reduces the load on the intestines, which contributes to a faster recovery of damage to its walls;
• improves the intestinal microflora, prevents the reproduction of pathogenic flora and promotes the growth of the number of beneficial microorganisms;
• reduces the inflammatory process, thereby relieving unpleasant symptoms (this is achieved through the use of products that have an antiseptic and bactericidal effect);
• prevents the development of the process of food decay in the intestine and its fermentation;
• reduces the likelihood of disease progression due to the exclusion from the diet of products that mechanically and chemically affect the walls of the organ.

Features of the Diet Table No. 4

Table No. 4 is based on fractional nutrition: portions should be small, but meals are made up to 6 times a day. This helps prevent strong feelings of hunger and avoid overeating. Try to eat at the same time every day to form a diet and improve digestion.

There are certain requirements for the preparation of dishes:

• products are boiled, stewed, steamed;
• before or after heat treatment, the food is brought to a semi-liquid, mushy consistency (it is pureed, carefully chopped with a meat grinder or rubbed on a grater);
• Consumed foods and drinks should be warm (not hot and not cold);
• salt is used in a minimal amount (up to 10 g per day), other spices are not recommended;
• frying, roasting "until golden brown", deep-frying, with the addition of a large number oils are strictly prohibited;
• solid, rough foods that can injure the intestinal mucosa are excluded.

The daily calorie content of the diet is about 2000 kcal, which should correspond to 2-2.5 kg of food. A slight decrease in daily calorie intake is achieved by reducing the amount of fat in the diet. Their consumption rate is a maximum of 70 g. Most of the calories should be consumed in the morning. Eating before bed is not recommended. The last meal should be done 2-3 hours before bedtime.

About 250 g of carbohydrates should be consumed per day (they should be presented complex carbohydrates: vegetables, cereals), the norm of proteins is about 100 g. Proteins of animal origin (meat, fish, cottage cheese, eggs) should be up to 70% of this volume.

It is important to observe drinking regimen. At least 2 liters of water should be consumed per day. Maintaining fluid balance is especially important with diarrhea, when the risk of dehydration is high.

Diet Varieties

There are 3 variations of the diet - Table 4A, 4B and 4B. They differ in the list of products acceptable for use and indications for the appointment:

• Table 4A is recommended for acute symptoms diseases and in the stage of exacerbation of chronic diseases, this is a strict diet option with a daily energy content of 2000-2100 kcal, reduced fat content (up to 70g);
• the patient is transferred to Table 4B when his state of health stabilizes - in the subacute period; it has less severe restrictions, increased calorie content (up to 3000 kcal) by raising the daily intake of fats up to 100 g, carbohydrates up to 400 g and proteins up to 120 g;
• the transition to the usual diet is carried out with the help of the Stol 4B diet, her diet is balanced, the calorie content is increased to 3500 kcal, she is suitable for recovered patients.

What does the diet on the diet Table No. 4 consist of?

To understand how to eat on the Table No. 4 diet, you need to familiarize yourself with the list of foods that are safe for the patient to consume.

The “backbone” of the diet consists of cereals and first courses of vegetables and cereals. They are cooked in water or secondary broth. Groats (buckwheat, rice, semolina, oatmeal) are well boiled until the grains are soft. After boiling porridge and vegetables, it is recommended to additionally grind through a sieve or puree with a blender to a creamy state. Dietary meat (boiled chicken or turkey fillet, veal, rabbit), boiled eggs, crackers are added to the dishes.

Important! Cooking meat, including poultry, begins with the fact that they remove the skin from it, cut out all the fat and tendons.

Meat can be used to make meatballs, soufflés, steamed cutlets, pate, meatballs. Lean fish can be a source of protein in the diet.

During the day it is allowed to eat 1-2 chicken eggs. They should be boiled, used to make omelettes, added to casseroles, soufflés, soups, meatballs.

From fermented milk products cottage cheese is allowed, but it should be the first freshness, not sour and soft. It is better to use mashed cottage cheese, which has a delicate texture and a uniform consistency. It is used for making cheesecakes, casseroles, soufflés. Milk can be added to dishes (cereals, soups, scrambled eggs, sauces, puddings, soufflés) in an amount up to 100 ml per day.

Of vegetables, potatoes, carrots, zucchini are allowed, cauliflower. They are introduced into the diet in boiled form or after processing in a double boiler. It is recommended to grind vegetables before use to a puree state.

When choosing fruits, it is important to remember that many of them have a laxative effect and increase intestinal motility. Therefore, preference should be given to fruits that have astringent properties, for example, blueberries, pears, quince, black currants. With normal tolerance, baked apples are introduced into the menu. They can be cooked with cottage cheese in the oven, removing the skin before use.

The source of fat in the diet can be vegetable and butter. Of the vegetable allowed olive, sunflower, linseed, pumpkin. Creamy is added to cereals, soups, casseroles in an amount of up to 5 g per serving. Maximum daily rate use of the product - 50 g.

Dried bread and unbread, unsweetened cookies are allowed. Sometimes for cooking (no more than 1 time in 2-3 days) you can use flour, for example, in the recipe for cheesecakes, lazy dumplings. Adding sugar to food and drinks is not recommended. The maximum allowable amount of sugar consumed during the day is 50 g. From sweets, jelly, jelly, baked apples and mashed potatoes are allowed.

Diet 4B

To the above products, when transferring the patient to Table 4B, add pasta (it is better to give preference to small vermicelli), noodles. From dairy products, it is allowed to use cream, sour cream, kefir. Sweet berries and fruits (bananas, peaches, plums, strawberries, raspberries) are introduced into the diet. Low-fat seafood (squid, shrimp) is allowed.

Diet 4B

With the normalization of the patient's well-being, his diet expands significantly, but it is still important to monitor nutrition. The menu should not contain prohibited foods, so as not to provoke an exacerbation of the disease.

Yesterday's bakery products and flour dishes are introduced into the diet home cooking(dumplings, pies, dumplings, dumplings in soups), milk sausages and doctor's sausage, cheese, citrus fruits, sweet juices. The amount of butter is increased to 15 g per serving.

Meat and fish can be lightly fried, you can use some offal (beef tongue, chicken liver). The list of allowed vegetables is growing significantly. The menu includes tomatoes, beets, green pea, string beans.

Prohibitions and restrictions

Knowing the list of products allowed for consumption, it is easy to guess what prohibitions are imposed on. In the list of prohibited diet foods, Table No. 4:

• whole milk;
• mushrooms;
• rich meat and fish broths;
• meat and fish with a high fat content;
• cheese, sour cream, cream, fermented baked milk, kefir;
• fresh vegetables, fruits and berries;
• fresh juices;
• canned food (meat, fish, vegetables, fruits, mushrooms, etc.);
• smoked meats;
• sauces, marinades, spices, including fragrant herbs;
• some cereals: millet, barley, wheat, barley;
• pasta;
• pastries, cookies, sweets, chocolate;
• legumes (lentils, chickpeas, peas, beans);
• margarine, mayonnaise, lard.

Diet recipes Table number 4

Restrictions in the choice of products and the way they are prepared explain the scarcity of the diet and the monotony of the menu. Nevertheless, diet is an important link in therapy and its observance is mandatory. To diet food fulfilled the tasks assigned to him, it is important to properly prepare the dishes provided for by the diet. Several recipes for the diet Table No. 4 are presented below.

Cream soup with chicken and rice

Chicken fillet is washed and boiled in lightly salted water for an hour. Then the meat is removed, the broth is poured. Water is drawn into the pan, after boiling, rice, potatoes and carrots are thrown into it, boiled until tender. Boiled chicken meat is cut finely, added to the soup. Using a blender, puree the soup until smooth, add salt and butter.

Note: This dish of the Diet Table No. 4 can be used to feed children.

Omelet for a couple of proteins

The preparation of an omelet begins with the separation of the egg whites from the yolks (3 whites are taken per serving). They add 2 tablespoons of milk, beat the mixture with a whisk, add a little salt. Then the mixture is poured into a mold and put in a double boiler or multicooker on the “Steamed” cooking mode.

apple soufflé

To prepare a soufflé, 3 apples of sweet varieties are peeled, cut into slices, laid out on the bottom of a baking dish and sent to the oven. Cook fruit until soft. After that, the apples are crushed into puree, 1 teaspoon of sugar is added, and mixed. Take the whites of 2 eggs, beat them into foam, combine with applesauce. Small molds are greased with butter, the apple-egg mixture is laid out in them and sent to the oven until browned.