Table number 2 - diet: indications for the appointment, the menu for a week and for every day. Recipes for every day for a diet Table number 2 with gastritis

Indications and rules of diet number 2 for gastritis.

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

Diet No.2 for gastritis: indications for prescription for men, women, children

Table number 2

For children of five years and adults, regardless of age and sex, most often such a dietotherapy is necessary when:

• Exacerbation of gastritis
• Inflammatory diseases of the mucosasmall intestine
• Colitis during remission
• Chronic gastritis
• Colitis with low acidity
• Before surgical intervention
• After suffering infectious diseases

Diet table 2, permitted products

Table number 2

• Milk diluted with tea and as a part of other products
• Lightweight fermented milk products without sugar
• Oven cooked vegetable, meat, curd casseroles
• White bread crusts
• Cereals, fish, soup soup with lean meat soup and borsch with rubbedvegetables
• Groats, with some exceptions
• Boiled, baked, lightly fried lean: veal, beef, pork, poultry, rabbit
• Not fatty fish - in boiled or fried without breading
• Meat and fish steamed meatballs
• Vegetable and meat steaks
• Omelet steamed
• Boiled eggs
• Pure boiled vegetables
• Fresh non-acidic fruit
• Berry and fruit: jelly, compotes, kissels
• Strictly after consulting a doctor, some types of sweets:honey, marshmallow, jam, iris
• Crackers
• Non-yeast baking

Diet 2, Prohibited products

Table number 2

• Mushrooms roasted and salted
• Fatty broths
• Carbonated and acidic liquid
• Alcohol
• Any fatty and too fried food
• Salted seafood and fish
• Smoked products
• Vegetables without heat treatment
• Salted, pickled, sharp billets
• Bean cultures
• Wheat groats
• Black and fresh white bread
• Mayonnaise and spicy sauces
• Salo
• Fats anyvarieties
• Burning condiments and spices

Categorically prohibited alcohol and nicotine.

Table number 2 - diet: menu for each day

Table number 2

To normalize the activity of the stomach and stimulate metabolism, a certain balanced chemical composition of the patient's daily menu is needed.
If a person recovers or the disease has taken a chronic form, there are a number of nutritional requirements during this period.
To this end, the following effective diets dietary diet of the second table was developed:

• Carbohydrates- 400-420 g
• Animal proteins - 90-100 g
• Vegetable proteins - 90-100 g
• Food-salt 15 g
• Liquids - not less than 1,5 liters
• Energy value within 3000 kcal

Weekdays	Breakfast	Lunch	Snack	Dinner	second dinner
Monday	slice of a dried bread vegetable paste omelette steamed cheese coffee	milk buckwheat soup with chicken broth moderately roasted schnitzel veal braised cabbage chopped inblender tea with milk	not sweet curd fruit compote	fish steamed meat crushed potatoes tea	crackers kefir
Tuesday	egg soft-boiled curd with finely chopped prunes tea	soup with rice on broth made from fried pike baked in oven jelly	bun without yeast sweet apple without skin cocoa	garnish of noodles boiled chicken meat carrot salad with raisins teagreen	yogurt
Medium	milk rice porridge omelet with milk baked oven coffee	vegetable stew from courgettes and carrots fish cutlets from pike perch white bread loaf juice ands pumpkin	cottage cheese casserole jelly	rice porridge with pumpkin tea green	ryazhenka
Thursday	boiled egg biscuits coffee with milk	soup in meat broth navaga couple cracker from white bread applesauce	ryazhenka biscuit	carrot puree green tea	kefir
Friday	milk buckwheat porridge curd with raisins yogurt	vegetable soup with dumplings paddling pike with boiled rice compote	lazy pierogi tea	vermicelli not greasy sausage slice of yesterday's bread compote	low-fat yogurt
Saturday	boiled eggs biscuits with butter unsweetened coffee	noodle soup with chicken meatballs braised cauliflower jelly	crackers yogurt	Casserolefrom cottage cheese with pumpkin baked apple pumpkin juice	kefir
Sunday	oatmeal with jam coffee	vegetable soup fish steamed meatballs boiled rice yesterday bread jelly	pear cookies fruit juice	fritters from courgettes sausage green tea	yogurt

Basic requirements for food intake:

• Food should be divided: in small portions about 5 times a day.
• Food should be eaten warm. Since too low or high temperature can lead to irritation of the stomach.
• Soft or liquid dish structure. Hard pieces can injure sensitive mucous membranes.

Features of the menu:

• The composition provides for a diverse, physiologically full weight.
• It is necessary to include products that promote the production of gastric acid and cause a healthy appetite.
• It is forbidden to eat food, which requires a protracted digestion process.
• We exclude dishes that irritate the mucous membrane of the diseased organ, forming the process of fermentation, damaging an even weaker stomach.
• Every day, without fail, we include vegetable and meat broths, various soups, except those cooked on milk.

Table number 2 - diet: menu for the week

Table number 2

It is very convenient to plan a weekly meal.

Recipes for every day for a diet: table number 2 with gastritis

Table number 2

The main condition with the right diet is a balanced diet, which includes dietary menu items: soups, second course, side dish, dessert.
Consider several recipes for preparing a lunch menu per serving.

First courses

Soup noodles on chicken broth
Products:

• Potatoes, carrots - 1 piece
• Wheat flour - 40 gr
• Onions-1 pcs
• Chicken broth-0.5 l
• Egg-1 pcs.
• Water-1t.l.

Preparation:

• Mix flour from flour, eggs and water for dough noodles
• Thinly roll out, cut into strips
• In a pre-prepared chicken broth throw noodles and finely chopped vegetables
• Bring to a boil, cook over medium heat for 15minutes

Potato soup with knots
Products:

• Beef minced meat-100 gr
• Egg -1 pcs.
• Potatoes, carrots, onions - 1 pc.

Salt

Preparation:

• For mincemeat add finely chopped onion half of the onion, egg, salt
• Mix and make the meatballs
• In boiling water fill up the finely chopped potatoes, grated carrots and the remaining half of the chopped onion
• Cook until 10 minutes, then throw the meatballs into the pan
• Cooking for another 15 minutes, without forgetting salt

Shchi
Products:

• Cabbage - 100 gr
• Potatoes, tomato, carrot, bulb - 1 pc.
• Sunflower oil - 1t.l.
• Salt - no more than 3-5 gr

Preparation:

• Wash washed and peeled vegetables, cut as small as possible or grate on a grater
• In a saucepan with boiling water we put cabbage and potatoes, bring to the boil
• Add the carrots, tomatoes, previously braised on vegetable oiland onions
• Solim
• Boil over low heat for 15 minutes

Soup with rice
Products:

• Chicken fillet - 100 g
• Water - 1 l
• Rice - 25 g
• Small carrots, potatoes, onions - 1 piece
• Salt - on the tipknife

Prigo

• Boil the meat and take it out of the pan
• Add the washed rice to the broth, bring to the boil
• Fall asleep finely chopped vegetables and salt
• Cook for about 15 minutes
• Feed the ground meat

Second courses

Steak in the oven
Products:

• Veal - 300 g
• Butter -30 g
• Salt

Preparation:

• Cut the meat into small pieces, salt, beat off a bit
• Fill it in foil
• Spread on a baking sheet lubricated with oil
• Bake for half an hour, at 180 degrees

Bevstroganov
Products:

• Beef tenderloin - 300 g
• Butter - 20 g
• Sour cream - 200 ml
• Carrots - 1 piece.
• Salt

Preparation:

• Meat is boiled in salted water until ready
• Cooled, cut into strips
• Carrots grinded on shallow grater
• We put carrots and meat in layers in saucepan
• Fill with sour cream
• Tomatum on low heat for about 30 minutes

Steam fish cutlets

Products:

• Pike - 200-300 g
• Baton - 200 g
• Milk - 0,5 glasses
• Butter - 10 g
• Salt - pinch

Preparation:

• Cleaned from the viscera, skin and bones, the fish is ground into the meatbake
• Add pre-soaked milk in the loaf, oil, salt
• Mix well
• Form the cutlets
• Put them on the grill of the
• Steamer Cook 10-15 minutes

Chicken meat bars
Products:

• Chicken breast mince - 300 g
• Baton - 10 ggr
• Milk - 100 ml
• Salt - pinch

Preparation:

• Combine stuffing with pre-soaked milk loaf
• Solim
• Mix to a dense mass
• We mold the bits
• Bake in the oven for half an hour, at a temperature of 180 degreesin

Side dishes

Baked noodles
Products:

• Low fat sour cream -1st.l.
• Cheese creamy - 20 gr
• Egg -1 pcs.
• Sugar -1 ч.л.
• Butter - 5 g
• Water - 1,5 cups
• Noodles of hard varieties - 60 g
• Salt - on the tip of a knife

Preparation:

• In boiling salted water we fill up the noodles
• Boil until ready
• Drain the water through a colander, letting water drain as much as possible
• Baking noodles with grated cheese, egg, sugar, oil,
• We form a homogeneous mass
• Put on a baking sheet smeared with sour cream
• Bake in oven for 15 minutes, at 150 degrees

Rice porridge with raisins
Products:

• Pwith - 200 g
• Milk - 400 ml
• Sugar - 25 g
• Raisin-50 g
• Salt

Preparation:

• Pour the rice with cold water and cook over low heat, stirring until half-ready
• Add milk, cook until ready
• Raisins steamedboiling water for 5 minutes
• Put in the finished porridge and mix well

Porridge with prunes buckwheat
Products:

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

Preparation:

• Washed prune without pits, pour boiling water for 5-10 minutes.
• . Cleaned lump from rind, cooked in the usual way until ready.
• Lightly chilled, salt
• . With prunes we grind in blender.
• . We serve warm, flavoring with oil.

. Desserts

Stuffed baked apples.
Products:

• Apple - one, about 150 g
• Low-fat cottage cheese - 34 g
• Sugar-teaspoon
• Egg raw - 1 piece

Preparation:

• My apple and clean deep from the core, making a recess forachinki
• Curd triturated with sugar and egg apples
• We fill the resulting mass
• Bake in oven for about 10 minutes at 120 degrees

Pears apple syrup
Products:

• apples and pears - 1 pc.
• Sugar - 60 g
• Water - 250 ml

Preparation:

• Rinsed, peeled and peeled fruit cut into small slices
• Fill with water
• Cook on low heat until consistency of thick syrup
• Lightly cool dessert filter
• Fruit the fruit, sprinkling with the resulting syrup

Mousse from apricots
Products:

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

Preparation:

• Fruits are washed, we remove pits, boil in water
• forced through a sieve
• fruit purée connect with
• filtered liquid, citric acid, sugar, pre-soaked gelatin
• poured into formochkam
• Serve

after solidification, if desired, even in gastritis can eat is very useful and very tasty.
For this it is enough to use the above tips.
The proposed guidelines are recommended and informative.

Video: Therapeutic diet table number 2( Chronic gastritis with low acidity)