Table 2 - Diet: Indications for the purpose, menu for a week and for every day. Recipes for every day for diet table No. 2 for gastritis

Indications and rules of diet No. 2 for gastritis.

With any disease, it is important to follow a diet. Since gastritis is a disease of the stomach, proper nutrition is one of the component of effective therapy.

Diet No. 2 for gastritis: Indications for the appointment for men, women, children

For children from five years and adults, regardless of age and gender, most often, such diet therapy is necessary for:

• Exacerbation of gastritis
• Inflammatory diseases of the mucous membrane of the small intestine
• Colitis during remission
• Chronic gastritis
• Colitis with low acidity
• Before surgery
• After infectious diseases

Diet table 2, permitted products

• Milk diluted with tea and as part of other products
• Lightweight sour -milk products without sugar
• Vegetable fish, meat, cottage cheese casseroles cooked in the oven
• Sukhairi made of white bread
• Cereal, fish, in broth from lean meat of soups and borscht with wiped vegetables
• Cereals, with some exceptions
• Boiled, baked, slightly fried low -fat: veal, beef, pork, bird meat, rabbit
• NOT fatty fish - in boiled or fried form
• Meat and fish steam cutlets
• Vegetable and meat zrazes
• A steamed omelet
• Eggs boiled software
• Puree boiled vegetables
• Fresh non -sour fruits
• Berry and fruit: jelly, compotes, jelly
• Strictly after consulting a doctor, some types of sweets: honey, marshmallows, jam, iris
• Crackers
• Not yeast pastries

Diet 2, prohibited products

• Frying and salty mushrooms
• Fat meat broth
• Carbonated and acidic liquid
• Alcoholic drinks
• Any fat and too fried food
• Salted seafood and fish
• Smoked meats
• Vegetables without heat treatment
• Salty, pickled, sharp blanks
• Legumes
• Fucking cereal
• Black and fresh white bread
• Mayonnaise and acute sauces
• Salo
• Fats of any variety
• Burning seasonings and spices

The use of alcohol and nicotine is strictly prohibited.

Table number 2 - diet: menu for every day

• Carbohydrates-400-420 g
• Animal proteins-90-100 g
• Plant proteins-90-100 g
• Food - salt 15 g
• Fluids - at least 1.5 liters
• Energy value within 3000 kcal

Basic requirements for eating:

• The power should be fractional: in small portions about 5 times a day.
• Food should be tasted warm. Since too low or high temperature can lead to irritation of the stomach.
• Soft or liquid structure of the dish. Solid pieces can injure a sensitive mucous membrane.

Features of the menu:

• The composition provides for diverse, physiologically full.
• It is necessary to include products that contribute to the production of gastric acid and cause healthy appetite.
• It is forbidden to eat food that needs a protracted digestion process.
• We exclude dishes that irritate the mucous membrane of the sick organ that form the fermentation process, damaging even more weak stomach.
• Every day we turn on the vegetable and meat broths, various soups, except prepared in milk.

Table number 2 - diet: menu for a week

It is very convenient to plan a weekly food.

Recipes for every day for a diet: table No. 2 for gastritis

The main condition for the correct diet is to balance nutrition, which includes dietary components of the menu: soups, second dish, side dish, dessert.
Consider several recipes for preparing a lunch menu per portion.

First meal

Lapsha soup on chicken broth
Products:

• Potatoes, carrots - 1 pc.
• Wheat flour - 40 g
• Luke - 1 pc
• Chicken broth - 0.5 l
• Egg -1 pc.
• Water - 1st.l

Preparation:

• From flour, eggs and water, knead the dough for noodles
• Roll out thinly, cut in stripes
• In a pre -prepared chicken broth we throw noodles and finely chopped vegetables
• Bring to a boil, boil over medium heat for 15 minutes

Potato soup with rollers
Products:

• Beef mining - 100 gr
• Egg - 1 pcs.
• Potatoes, carrots, onions - 1 pc.
• Salt

Preparation:

• Add the finely chopped half of the onion head, egg, salt to the minced meat
• Knead and make meatballs
• Fold the finely chopped potatoes, grated carrots and the remaining half of the crushed onion in boiling water
• Cook for up to 10 minutes, then throw meatballs into the pan
• We cook for another 15 minutes, not forgetting to salt

Cabbage soup
Products:

• White cabbage - 100 g
• Potatoes, tomato, carrots, onion - 1 pc.
• Sunflower oil - 1 tbsp.
• Salt-no more than 3-5 g

Preparation:

• Cut the washed and cleaned vegetables as smaller or rubbed on a grater
• Put cabbage and potatoes into a pan with boiling water, bring to a boil
• Add carrots, tomato and onions pre -extinguished in vegetable oil
• Salt
• We boil over low heat for 15 minutes

Soup with rice
Products:

• Chicken fillet - 100 g
• Water - 1 liter
• Rice - 25 g
• Small carrots, potatoes, onions - 1 piece
• Salt - on the tip of a knife

Preparation:

• Boil the meat and take it out of the pan
• Add washed rice to the broth, bring to a boil
• We fall asleep finely chopped vegetables and salt
• Cook for about 15 minutes
• When serving, put ground meat

Second dishes

Bifstek in the oven
Products:

• Veal - 300 g
• Butter –30 g
• Salt

Preparation:

• We cut the meat into small pieces, salt, beat off a little
• We wrap in foil
• We lay out on a baking sheet lubricated with oil
• We bake for half an hour, at a temperature of 180 degrees

Bevstroganov
Products:

• Beef clipping - 300 gr
• Butter - 20 g
• Sour cream - 200 ml
• Carrots - 1 pc.
• Salt

Preparation:

• Boil the meat in salted water until cooked
• Cool, cut into strips
• Grind the carrots on a fine grater
• In the stewpan we put carrots and meat in layers
• Pour sour cream
• Tomim on low heat for about 30 minutes

Steam fish cutlets

Products:

• Pike - 200-300 gr
• Baton - 200 grams
• Milk - 0.5 cups
• Butter - 10 g
• Salt is a pinch

Preparation:

• Cleaned from the insides, skin and bones we grind the fish in a meat grinder
• Add loan, oil, salt pre -soaked in milk
• Mix well
• We form cutlets
• Put them on a double breeze
• Cook for 10-15 minutes

Chicken meat cakes
Products:

• Bond of chicken breast - 300 g
• Baton - 10 g
• Milk - 100 ml
• Salt is a pinch

Preparation:

• Combine minced meat with pre -soaked milk loaf
• Salt
• Mix to dense mass
• We sculpt the tags
• We bake in the oven for half an hour, at a temperature of 180 degrees

Garriers

Lapshi casserole
Products:

• Sour cream of low fat content —1st.L.
• Cream cheese - 20 g
• Egg - 1 pcs.
• Sugar –1 hours.L.
• Butter - 5 g
• Water - 1.5 cups
• Lapsha of solid varieties - 60 grams
• Salt - on the tip of a knife

Preparation:

• Pour the noodles into boiling salted water
• Boil until cooked
• We drain the water through a colander, giving the water to drain as much as possible
• Combine noodles with grated cheese, egg, sugar, butter
• We form a homogeneous mass
• Lay out on a baking sheet lubricated with sour cream
• We bake in the oven for 15 minutes, at a temperature of 150 degrees

Rice porridge with raisins
Products:

• Rice - 200 gr
• Milk - 400 ml
• Sugar - 25 g
• Raisins - 50 gr
• Salt

Preparation:

• Pour the rice with cold water and cook over low heat, when stirring until the floor is ready
• Add milk, cook until cooked
• Weak with boiling water for 5 minutes
• Put in finished porridge and mix well

Greek porridge with prunes
Products:

• Buckwheat - half a glass
• Water is a glass
• Prunes - 12 pieces
• Butter - 10 g
• A little salt

Preparation:

• Washed prunes without bones pour boiling water for 5-10 minutes
• We wash the cereals peeled from the litter, cook in the usual way until cooked
• Cool slightly, salt
• Together with prunes, chopped in a blender
• Serve warm, flavoring oil

desserts

Stuffed baked apples
Products:

• Apple - one, about 150 gr
• Low -fat cottage cheese - 34 gr
• Sugar - teaspoon
• Raw egg - 1 piece

Preparation:

• My apple and clean deep from the core, making a recess for the filling
• We rub the cottage cheese with egg and sugar
• Fill the apples with the resulting mass
• We bake in an oven for about 10 minutes, at 120 degrees

Pears with apples in syrup
Products:

• Apples and pears - 1 pc.
• Sugar - 60 gr
• Water - 250 ml

Preparation:

• Cut the fruits washed, peeled from seeds and peels with small slices
• Pour water
• Cook over low heat until a thick syrup is consistent
• We filter a slightly cooled dessert
• Serve fruits, watering the resulting syrup

Mousse from apricots
Products:

• 30 grams of apricots
• 6 g of gelatin
• 20 g of sugar
• 0.2 g of citric acid
• 200 ml of water

Preparation:

• Rinse the fruits, remove the seeds, boil in the water
• We wipe through a sieve
• Fruit puree is combined with filtered liquid
• Add citric acid, sugar, pre -soaked gelatin
• Pour into molds
• Serve after solidification

If desired, even with gastritis, you can eat very useful and very tasty.
To do this, it is enough to use the above tips.
The proposed instructions are recommended and informational in nature.

Video: Therapeutic diet table No. 2 (chronic gastritis with low acidity)