Medical diet according to Pevzner Table No. 4 refers to gentle nutrition systems. It is prescribed to people suffering from acute and chronic intestinal diseases. The diet is designed to minimize inflammation and eliminate fermentation processes.

Eating healthy and properly prepared food is an important component of the treatment of gastrointestinal pathologies. By adhering to the diet recommended by table number four, you can not only get rid of the unpleasant symptoms of a particular disease, but also lose excess weight. We'll talk about what you can eat and what you can't eat today.

Dietary food is prescribed to people suffering from:

• enterocolitis;
• gastroenterocolitis;

Neither adults nor children are immune from the occurrence of these pathologies. By correctly creating a menu and eating only healthy, approved foods, you will not only be able to minimize the manifestations of the disease, but also significantly improve your well-being.

Menu for every day

Following a diet will help eliminate discomfort and pain, minimize the inflammatory process, as well as improve general condition and well-being. But this is subject to one important condition - when you eat only approved food.

Here is a sample menu for the week. If you want, follow it, or if you want, make it yourself. The main thing is to exclude the consumption of prohibited dishes and products (table below).

Day	Breakfast	Snack	Dinner	Second snack	Dinner	Second dinner
First	Cottage cheese, rice water, oatmeal.	Blueberry jelly.	Liquid semolina porridge, chicken soufflé, apple juice.	Rosehip decoction.	Grinded rice, steam omelette, pear compote.	Berry jelly.
Second	Mashed egg, vegetable puree soup, green tea.	Rice pudding.	Chicken dumplings, buckwheat porridge, herbal tea.	Blueberry compote.	Cottage cheese with applesauce, berry juice.	Rosehip decoction.
Third	Rice soup with breadcrumbs, cocoa.	Semolina pudding.	Oatmeal, apple jelly, ground boiled fish fillet.	Soft-boiled egg.	Steamed chicken and rice cutlets, bird cherry infusion.	Compote.
Fourth	Slimy rice porridge, cottage cheese, compote.	Blueberry and currant jelly.	Steamed pollock soufflé, mashed potatoes, chamomile tea.	Rice water.	Steam omelette, fish balls, berry compote.	Meat broth with egg flakes.
Fifth	Liquid semolina porridge, quince jelly.	Apple and cottage cheese puree.	Chicken and rice meatballs, oatmeal soup, coffee.	Soft-boiled egg.	Buckwheat porridge, beef soufflé, green tea.	Cocoa with breadcrumbs.
Sixth	Quince compote, cottage cheese and pear pudding, liquid semolina porridge.	Currant jelly with breadcrumbs.	Steamed chicken cutlet, grated rice, green tea.	Berry jelly.	Fish broth soup with oatmeal and beaten egg, dried fruit compote.	Apple puree.
Seventh	Grated buckwheat porridge, jelly with crackers.	Dogwood jelly.	Beef and buckwheat meatballs, mashed potatoes, pear compote.	Grated, steamed apple.	Salad with chopped chicken fillet, potatoes and cottage cheese, currant compote.	Berry compote.

You can create a menu for each day of the week yourself. It is important to take into account when planning your diet chemical composition and energy value of products. The daily diet should consist of: fats - 70 grams, proteins - 100 grams, carbohydrates - 250 grams. In addition, you need to drink at least two liters of fluid every day. Salt consumption should be limited to 10 g. The maximum energy value of products is 2050 kcal.

Table of permitted and prohibited products

The menu for each day is compiled taking into account the list of permitted and prohibited foods. The diet cannot be called poor, since you can eat almost everything, with the exception, of course, of foods and culinary delights that irritate the gastrointestinal mucosa. It is also important that the dishes are properly prepared: boiled or steamed.

Allowed	Forbidden
tea	tea with milk
coffee	coffee with milk
rosehip decoction	soda
butter	seasonings, spices, sauces
fruity jelly	fresh fruits
grated apple	honey and sweets
vegetable broth	fresh vegetables
porridge: rice, buckwheat, oatmeal	mushrooms
soft-boiled egg	legumes
steam omelette	pasta
pureed low-fat cottage cheese	porridge: pearl barley, barley, millet
lean fish	fatty fish
lean meat	fatty meat
steamed meat cutlets	fish caviar
steamed fish cutlets	milk, kefir, sour cream
meat soufflé	sausage, ham
slimy soups	rich broths
low-fat cheese, grated	milk soups
cocoa without milk	pancakes, pancakes, dumplings
stale bread	fresh bread
marmalade, marshmallow	marinades
dill, parsley	semi-finished products

Diet features

Like any diet, table No. 4 has its own rules and recommendations that must be followed.

1. The main rule of therapeutic nutrition is limiting fats and reducing the consumption of products that can have an irritating effect on the gastrointestinal tract.
2. Avoid foods that provoke fermentation processes.
3. Only boiled and steamed foods can be consumed.
4. Dishes should be liquid, ground or semi-liquid.
5. You need to eat food in small portions, at least six times a day.
6. Dishes should be moderately warm, but not hot or cold.
7. Eating sour, spicy, salty foods is prohibited.

Diet table No. 4 has several other options: table 4a, 4b, 4c. Now in more detail about the varieties.

Diet No. 4 A is gluten-free. Prescribed for such pathologies as celiac disease, steatorrhea, colitis with fermentation processes. Its main difference is the inclusion in the diet of foods rich in protein and calcium and the exclusion of cereals from the diet, including bread and bakery products, cough, in general products, which has an adverse effect on the functioning of the gastrointestinal tract and liver.

Table 4 B is indicated for acute exacerbations of intestinal pathologies, in particular colitis and enterocolitis, as well as during the period of ongoing recovery from acute enterocolitis and when these conditions are accompanied by diseases of the stomach, liver, pancreas and biliary tract. Therapeutic food 4b is very similar to table No. 4, but allows the intake of other foods. The diet can be enriched:

• apples, strawberries, tangerines;
• bay leaf;
• vanilla, cinnamon;
• jam;
• marshmallow;
• marmalade;
• marshmallows;
• dill and parsley;
• boiled grated vegetables: tomatoes, pumpkin, cauliflower;
• black caviar;
• pasta;
• pies, dry biscuits.

Table 4B is a special diet that promotes a smooth transition from diet food 4b to a regular diet. Indicated during the period of recovery or remission for enterocolitis, infectious and other intestinal ailments.

It is allowed to eat dishes in a non-grinded state, as well as eating: buns with cottage cheese, doctor's or milk sausage, sausages, soaked herring, kefir, fermented baked milk, refined vegetable oil, tomato juice, beets, ripe fruits.

Application for children

The Pevzner diet for children is prescribed for exacerbation of intestinal pathologies. It differs from the adult table in the introduction to the diet large quantity liquids: mineral water, compotes, herbal teas. Otherwise, the children's menu is no different from the adult menu. Here is a sample menu for the day.

1. Breakfast: liquid semolina porridge, blueberry compote.
2. First snack: weak chicken broth with crackers.
3. Lunch: steamed cottage cheese soufflé, steamed omelette, rice water.
4. Second snack: cutlets, soufflé or meatballs made from lean meat.
5. Dinner: lean oatmeal soup, apple puree, compote.
6. Before bed: jelly.

Dish recipes

It is not at all necessary to limit yourself in everything; it is enough to exclude the consumption of forbidden foods. You can continue to pamper yourself and your loved ones with delicious, but now exclusively healthy and healthy dishes.

Recipe for meat broth with egg flakes

To prepare the first course you will need 0.5 liters of pre-cooked non-rich meat broth, a raw chicken egg, 5 g butter, permitted greens.

Strain the broth, then add a little salt and butter. Bring to a boil.

Break the egg and stir, then add through a colander or in a thin stream into the boiling broth, stirring constantly.

Cook for a couple of minutes. When serving, sprinkle with herbs.

Recipe for meatballs with rice

For the dish, take 100 grams of beef or veal and 20 grams of rice, dill.

Grind the meat using a meat grinder three times.

Sort, wash and boil the rice.

After cooling the rice, rub it through a sieve and mix with minced meat, add salt.

Add finely chopped greens. Form into balls and steam in a special form until cooked.

Steamed egg white omelette recipe

To prepare the dish, take two egg whites, 10 grams of butter and 50 ml of water.

Combine the whites with water, add salt and beat. Next, pour the mixture into a greased mold and cook in a steam pan until cooked.

If there are no contraindications, then the omelet can be prepared with the yolk of dietary category eggs. The cooking procedure is the same.

Do not overcook the omelette, otherwise it will lose its delicate consistency.

Blueberry compote

To prepare the drink you will need 20 grams of dried blueberries, 250 ml of water and 15 g of sugar.

Rinse the berries and then pour boiling water over them. Cook for ten minutes. Leave to brew for three hours, filter and add sugar.

A good way to store blueberries for future use is by freezing. Scatter the dry berries in portions into bags and place them in the freezer. After a couple of hours, do not forget to stir so that the berries are crumbly.

There are a lot of recipes for dietary dishes. Choose what you like, and then you will understand that therapeutic nutrition can be both healthy and tasty. Here everything will depend on your imagination.

Indications for diet No. 4: acute and chronic intestinal diseases during the period of profuse diarrhea and severe dyspeptic disorders, condition after intestinal surgery.

Indications for diet No. 4b: chronic colitis and enterocolitis in the mild exacerbation phase, acute enterocolitis in the improvement phase; in cases of combination of these diseases with damage to the stomach, pancreas, liver and biliary tract. Diet 4b is prescribed as a continuation of diet 4. Below are examples of diet dishes.

Recipes for diet 4

Soups for diet 4

Rice soup with meat broth for diet 4

Sort the rice, pour in low-fat hot meat broth, cook until completely boiled, then strain without rubbing, add hot water, bring to a boil, add salt.
Rice 40 g, meat broth 300 ml, water 100 ml.

Slimy pearl barley soup with meat broth

Sort the pearl barley, rinse, add low-fat hot meat broth and cook until the pearl barley is completely softened. Strain the soup, do not puree the pearl barley. Bring the mucous broth to a boil and add butter.
Pearl barley 40 g, meat broth 650 ml, butter 5 g.

Puree rice soup with meat broth for diet 4

Dilute the prepared low-fat meat broth with a small amount of water, boil and strain. Sort the rice, rinse and cook in meat broth until tender. Then wipe, dilute with the broth in which it was cooked, and bring to a boil. When serving, add a piece of butter to the soup.
Rice 30 g, meat broth 400 ml, water 200 ml, butter 5 g.

Poultry puree soup with rice for diet 4

Sort the rice, rinse, add hot water, cook until completely softened and rub with liquid. Pass the pulp of boiled chicken without skin and bones through a meat grinder three times. Add prepared poultry meat, salt and heated oil to the broth with pureed rice and bring to a boil.
Chicken meat 100 g, rice 20 g, water 600 ml, butter 5 g.

Meat broth for diet 4 with egg flakes

Strain the prepared low-fat meat broth, add salt and butter. Break the egg and stir, add through a colander into the boiling broth immediately before serving the soup.
Meat broth 500 ml, egg 1/2 pcs., butter 5 g.

Meat dishes for diet 4

Steamed meat meatballs with rice

Turn the prepared meat through a meat grinder 3 times. Sort the rice, rinse and boil. When it cools down, rub through a sieve and combine with minced meat, salt and beat well. Cut the mass into balls and steam in a special form.
Beef 100 g, rice 20 g.

Steamed chicken cutlets with rice for diet 4

Grind the chicken fillet 3 times. Sort the rice, rinse and cook a viscous porridge. When it cools down, rub through a sieve and combine with minced chicken, salt and beat well. Cut the mass into cutlets and steam in a special form.

Chicken dumplings for diet 4

Pass the chicken pulp (without skin) through a meat grinder 2 times, add the bread soaked in water and squeezed out and pass through the meat grinder again. Add an egg to the mixture, gradually add milk, mix well, add salt and beat. Cut the dumplings with two tablespoons, place them in a saucepan greased with vegetable oil, cover them with cold water and cook.
Chicken fillet 100 g, wheat bread 10 g, egg 1/3 pcs., milk 25 ml, vegetable oil 10 ml.

Boiled chicken pudding

Boil the chicken, separate from the bones and grind through a meat grinder 3 times. Rub the cooked rice through a sieve and mix with minced chicken. Add milk, butter, salt, egg yolk, mix well and fold in the whipped whites. Place the prepared mass in a special form, greased with vegetable oil, and steam it.
Chicken 120 g, rice 50 g, egg 1/4 pcs., milk 50 ml, butter 5 g, vegetable oil for greasing 5 ml.

Fish dishes for diet 4

Steamed pike perch with butter

Steam the fish for 30-35 minutes. IN finished form Serve with melted butter.
Pike perch 120 g, butter 5 g.

Steamed fish balls from carp fillet

Pass the carp fillet through a meat grinder, combine with wheat bread previously soaked in water and squeezed out, add an egg, salt, mix, pass through a meat grinder, beat well. Cut the meatballs and steam them.

Steamed fish soufflé from pollock

Pass the pollock fillet through a meat grinder 3 times. Prepare white sauce from flour and milk, cool, add salt, mix with fish mixture, add egg yolk and mix well. Beat the whites into a thick foam and carefully add them to the fish mass, mix lightly. Place the mixture in a special form, greased with vegetable oil, and steam it.
Pollock fillet 100 g, milk 30 ml, wheat flour 5 g, egg 1/2 pcs., vegetable oil 3 ml.

Pike perch meatballs

Cook a viscous porridge from rice and cool. Pass the pike perch pulp together with the porridge through a meat grinder twice, add 5 g of melted butter, beat well, make meatballs and steam until cooked.
Pike perch 120 g, rice 15 g, butter 15 g, water 50 ml.

Boiled cod with Polish sauce

Peel the cod, divide into portions and boil in salted water with parsley. Dry the flour without oil, dilute it with fish broth, let it boil for 5 minutes and put a finely chopped hard-boiled egg in it. Place a portion of cod on a plate and pour over the sauce.
Cod 100 g, parsley 5 g.

For the sauce: fish broth 50 ml, wheat flour 5 g, egg 1/4 pcs.

Egg and cottage cheese dishes for diet 4

Soft-boiled egg

Wash the egg thoroughly, place in cold water and cook until tender (up to 3 minutes). After boiling, immerse the egg in cold water (to make cleaning easier).

Steam protein omelette

Beat two egg whites with water, add salt, pour into a greased mold and cook in a steam pan.
2 egg whites, water 50 ml, butter 10 g.
Cottage cheese soufflé with blueberry jelly

Cook semolina porridge from semolina and cool. Rub the cottage cheese through a sieve, combine with semolina porridge, add the yolk, granulated sugar and melted butter. Grind all this well, add the beaten egg white, knead lightly, put in a greased form and steam until done.
Make jelly from blueberries and pour hot over the soufflé.
Cottage cheese 120 g, semolina 10 g, butter 10 g, granulated sugar 15 g, egg 1/3 pcs., blueberries 100 g, potato flour 5 g.

Cereal dishes for diet 4

Liquid semolina porridge with water

Gradually pour semolina into boiling water with constant stirring, add salt, granulated sugar, cook over low heat for 15-20 minutes. When serving, add a piece of butter.
Semolina 50 g, water 250 ml, granulated sugar 5 g, butter 5 g.

Sticky rice porridge

Sort the rice and rinse cold water, pour into boiling water and cook until thickened, add salt, sugar and bring the porridge to readiness at a low boil. Serve with butter.
Rice 40 g, water 250 ml, granulated sugar 5 g, butter 5 g.

Liquid rice porridge pureed in meat broth

Sort the rice, rinse in cold water, add to boiling meat broth, cook at low simmer until tender. Rub the hot liquid porridge, add sugar, salt and heat again. Serve with butter.
Rice 40 g, meat broth 250 ml, granulated sugar 5 g, butter 5 g.

Vegetable dishes for diet 4

Mashed potatoes

Wash the peeled potatoes, boil in salted water until tender, then drain the water. Mash and mash the potatoes, add butter and dilute with hot water, mix well.
Peeled potatoes 200 g, butter 5 g, water 50 ml.

Drinks, jelly for diet 4

Rose hip decoction

Rinse dried rose hips with cold water, grind in a coffee grinder, pour boiling water and boil for 10 minutes. Leave for 4 hours in a cool place, then strain.
Dried rose hips 20g, water 200 ml.

Dried blueberry drink

Rinse dried blueberries with cold water, add hot water, boil for 5-10 minutes, leave to steep for 3-4 hours, then strain and add sugar.
Dried blueberries 20 g, water 250 ml, granulated sugar 15 g.

Dried blackcurrant jelly

Wash the blackcurrants, sort them and add hot water, boil for 10-15 minutes, then let it brew for 30 minutes, strain. Add sugar to the strained broth and bring to a boil. Then add potato flour diluted in cold water, stirring constantly with a wooden spoon, bring to a boil and pour into glasses.
Dried blackcurrant 15g, granulated sugar 20g, potato starch 10g, water 200 ml.

Blueberry jelly for diet 4

Sort the blueberries, rinse, rub with a wooden spoon, squeeze out the juice and strain. Pour hot water over the pulp and cook for 10-15 minutes. Strain the broth, add sugar, bring to a boil, pour in the starch diluted with the squeezed juice, stirring constantly, bring to a boil and add the rest of the squeezed juice.
Blueberries 35g, granulated sugar 20g, potato starch 10g, water 200 ml.

Recipes for diet 4b - soup recipes

Noodle soup vegetarian

Finely chop onions, carrots, parsley root, simmer in a small amount of vegetable broth with the addition of butter, then add vegetable broth, finely chopped potatoes, cook for 10-20 minutes, add salt. Rub the vegetables through a sieve and put them back into the soup. Knead a stiff dough from flour, eggs and water, roll out thinly and dry on the table. Then chop the noodles, dry them and sift out the flour. Add noodles to boiling soup and cook until tender, 10-15 minutes.

Vegetable broth 450 ml, carrots 15 g, onions 10 g, parsley 5 g, butter 5 g, potatoes 50 g.

For noodles: wheat flour 40 g, egg 1/4 pcs., water 10 ml.

Meat broth with meatballs

Prepare beef broth using finely chopped onions, carrots and parsley root, add salt and strain. Prepare minced meat from lean beef and bread, cut into meatballs, boil or steam them. Serve hot broth and add boiled meatballs.

Meat broth 450 ml, onions 5 g, carrots 5 g, parsley root 5 g.

Oatmeal soup with finely chopped vegetablesin meat broth

Prepare meat broth from meat and roots (onions and parsley root). Peel the carrots and potatoes, rinse and grate on a coarse grater. Pour Hercules oat flakes into boiling meat broth, add carrots, potatoes and cook until tender. When serving, top with sour cream.

Meat broth 450 ml, onion 5 g, parsley root 5 g, Hercules oat flakes 20 g, potatoes 50 g, carrots 15 g, sour cream 10 or 15% fat 10 g.

Rice soup with zucchini in meat broth

Prepare low-fat broth from beef using onions and parsley root. Salt the broth and strain. Grate the prepared carrots and zucchini on a coarse grater. Sort the rice, rinse, place in boiling meat broth, bring to a boil and cook over low heat for 20-30 minutes, then add carrots and zucchini. You can also add finely chopped tomato to the soup and cook until tender for 10-15 minutes. When serving, top with sour cream.

Meat broth 450 ml, onion 5 g, parsley root 5 g, carrots 15 g, zucchini 60 g, tomato 20 g, sour cream 10 or 15% fat 10 g.

Mixed vegetable soup with chicken broth

Prepare chicken broth using parsley root and carrots. Wash the cauliflower, divide into small pieces, pour in hot meat broth and bring to a boil, add finely chopped potatoes, grated carrots, finely chopped tomato and cook until tender for 10-15 minutes. Then rub the vegetables through a sieve, put them back into the broth and boil.

Chicken broth 450 ml, potatoes 50 g, cauliflower 50 g, carrots 15 g, onions 5 g, parsley root 5 g.

Recipes for diet 4 – Meat and poultry dishes

Steamed chicken and beef meatballs

Grind the prepared chicken fillet and beef meat through a meat grinder 2 times, mix with bread soaked in water and squeezed out, and pass through the meat grinder again. Mix the cutlet mass well, form meatballs and boil in salted water, adding dill and parsley.

Beef meat 50 g, chicken fillet 50 g, wheat bread 20 g, parsley and dill 5 g.

Steamed turkey cutlets

Grind the turkey meat through a meat grinder. Cook rice and mix with minced meat, salt, add an egg, a little milk, beat well and form into cutlets. Steam in a special form.

Turkey meat 100 g, rice 15 g, egg 1/4 pcs., milk 20 ml.

Vermicelli pudding with boiled pureed meat and carrots

Boil the beef, turn it through a meat grinder 3 times. Boil vermicelli in salted water and drain in a colander. Boil the carrots, peel and grate. Place vermicelli in an even layer on a baking sheet greased with vegetable oil, then meat mixed with carrots and pour in a mixture of milk and eggs. Bake in the oven.

Beef 100 g, vermicelli 70 g, milk 50 ml, egg 1/4 pcs., carrots 20 g

Veal soufflé

Grind the veal twice and add milk sauce to the minced meat. Then beat and add the protein. Salt the resulting mass and mix well, transfer to a special form greased with butter and steam.

Milk sauce, dry the flour, grind with butter, dilute in a small amount of hot milk, add the rest of the milk, boil and strain.

Veal 100 g, egg (white) 1/4 pcs., butter for greasing 5 g.

For the sauce: milk 50 ml, wheat flour 5 g, butter 5 g.

Recipes for diet 4b – Fish dishes

Poached haddock

Peel the haddock, rinse, cut into portions, place in a baking tray greased with vegetable oil, and add a small amount of water, adding onions, carrots and parsley. Add salt and cook over low heat for 10-15 minutes.

Haddock 120 g, carrots 5 g, onions 5 g, vegetable oil 5 g.

Boiled hake

Cut the prepared hake into portions, place in a pan and add a small amount of water. When the water boils, add salt and add parsley and dill, bay leaf, cook until tender for 15-20 minutes.

Hake 120 g, parsley and dill 5 g each.

Steamed fish cutlets from mullet fillet

Pass the mullet fillet through a meat grinder, add wheat bread soaked in water and squeezed out, salt, add an egg, mix well and form cutlets. Grease a special form with vegetable oil, place the cutlets and steam them, adding parsley to the water.

Mullet fillet 100 g, wheat bread 20 g, egg 1/4 pcs., vegetable oil for lubrication 5 ml, parsley 5 g.

Terpug poached with carrots

Peel the cabbage, cut into pieces and place in a deep saucepan greased with vegetable oil. Peel the carrots and onions. Cut the carrots into round thin slices, finely chop the onion. Place the fish in a saucepan, onion and carrots on top, add a small amount of water. When the water boils, add salt and add a small amount of milk, cook until the fish and carrots are fully cooked. Let sit on the stove for 30 minutes so that the fish is saturated with the taste of the vegetables.

Terpug 120 g, carrots 70 g, onions 20 g, milk 30 ml.

Recipes for diet 4b – Egg and cottage cheese dishes

Steam omelette

Beat the egg, add milk and water, a little butter, salt and put in a special form, greased with vegetable oil, and steam.

Egg 1 pc., milk 30 ml, water 20 ml, butter 5 g, vegetable oil 5 ml.

Curd paste

Rub freshly prepared cottage cheese through a sieve, add a little sour cream and granulated sugar.

Cottage cheese 100 g, sour cream 10 g, granulated sugar 15 g.

Lazy dumplings made from low-fat cottage cheese

Rub the cottage cheese, add the egg, salt, sugar, flour, mix thoroughly. Roll out the resulting mass into a layer 10-15 mm thick, cut into strips 25-30 mm wide. Cut the strips into pieces of 10-15 g, place in boiling salted water, bring to a boil, remove from heat, and after 5 minutes remove with a slotted spoon. Serve with fruit jelly.

Cottage cheese 100 g, granulated sugar 10 g, egg 1/4 pcs., wheat flour 15 g.

Recipes for diet 4b – Pasta and cereal dishes

Porridge from Hercules cereal, viscous on water

Pour Hercules cereal into boiling water, add salt, sugar, cover with a lid and cook until tender. Serve porridge with butter.

Oatmeal "Hercules" 50 g, water 200 ml, granulated sugar 5 g, butter 5 g.

Liquid buckwheat porridge pureed in water

Pour the prepared buckwheat into boiling water, add salt, and cook over low heat under the lid until tender. Rub the hot porridge, add sugar and bring to a boil again. Serve porridge with butter.

Buckwheat 50 g, water 220 ml, granulated sugar 5 g, butter 5 g.

Boiled vermicelli

Boil the vermicelli in salted water until tender, drain in a colander, drain, transfer to a saucepan and season with butter.

Vermicelli 60 g, water 350 ml, butter 5 g.

Recipes for diet 4 – Vegetable dishes

Mashed potatoes with cauliflower

Peel the potatoes, rinse and boil in salted water. Wash the cauliflower and divide into pieces, boil in salted water. Grind the boiled potatoes and cauliflower thoroughly, add butter, a little hot milk, water and steam.

Potatoes 100 g, cauliflower 100 g, butter 5 g, milk 30 ml, water 30 ml.

Cauliflower in an egg white omelet

Boil the cauliflower in salted water, disassemble into small pieces. Then transfer the buns into a special form, greased with vegetable oil, pour in the egg whites beaten with water and steam. Serve with butter.

Cauliflower 200 g, butter 5 g, eggs (2 whites), vegetable oil for coating the mold.

Steamed potato croquettes with meat

Boil the meat and grind through a meat grinder. Boil the potatoes, rub through a sieve, add salt, egg, butter, mix it all well, roll in flour and make flat cakes. Salt the prepared minced meat, place it on flatbreads, form balls and place them in a special form greased with vegetable oil. Close the mold with a lid and cook the croquettes until ready.

Potatoes 120 g, meat 50 g, butter 15 g, egg 1/3 pcs.

Carrot-apple soufflé with cauliflower

Peel and rinse carrots and cauliflower; cut the carrots into cubes, and divide the cauliflower into pieces and simmer in water, then add finely chopped apples, bring to a boil, add semolina, boil for 5-10 minutes. Then cool the mass, add sugar, butter, egg, mix well. Place the prepared mass on a baking sheet greased with vegetable oil and bake in the oven.

Carrots 60 g, cauliflower 60 g, apples 60 g, water 40 ml, semolina 15 g, egg 1/3 pcs., butter 5 g, granulated sugar 5 g.

Recipes for diet 4 – Drinks, compotes, jelly

Rosehip infusion

Wash dry rose hips, pour boiling water and leave in a thermos for 10-12 hours.

Dry rose hips 20 g, water 200 ml.

Compote of pureed fresh apples

Peel the apples, chop finely, add hot water and bring to a boil. Then wipe, add sugar and boil again.

Apples 50 g, granulated sugar 20 g, water 200 ml.

Rhubarb jelly

Wash the rhubarb, peel and cut into pieces, boil until softened. Then grate the rhubarb, add sugar to the broth and bring to a boil. Combine the rhubarb puree with the strained broth, bring to a boil, pour in the potato starch diluted with cold water and bring to a boil again.

Rhubarb 30 g, granulated sugar 20 g, starch 10 g, water 200 ml.

Apricot juice jelly

Bring the water to a boil, pour in the potato starch diluted with cold water, then pour in the apricot juice and bring to a boil.

Apricot juice 60 g, granulated sugar 20 g, starch 10 g, water 130 ml.

Cherry jelly

Sort the cherries, rinse, remove pits, wipe, squeeze out the juice and strain. Pour hot water over the pulp, cook for 10-15 minutes, strain. Prepare syrup from the broth and sugar, pour in the starch diluted with cold water, bring to a boil and, stirring, pour in the squeezed juice.

Cherry 30 g, granulated sugar 20 g, starch 10 g, water 150 ml.

other diets for diseases and recipes can be found here

Table 4 – dietary food prescribed in cases of intoxication of the body, combined with severe diarrhea, dysfunction of the gastrointestinal tract, and problems with intestinal function.

Description of the diet, to whom it is indicated

The essence of diet No. 4 is to eat foods that do not irritate the gastrointestinal tract.

The essence of the diet:

1. Fractional consumption of food in small portions (no more than a handful) every 4-5 hours.
2. The basis of the diet is slimy, puree-like soups with a semi-liquid consistency.
3. Food is prepared by boiling, simmering, baking, with minimal use of fat.
4. Exclusion from the diet of fried, smoked, cholesterol-rich foods, products containing carcinogens and dyes that cause fermentation and putrefactive processes in the intestines, irritating the liver and pancreas.
5. Predominance of protein foods. Reducing carbohydrate foods to a minimum.
6. Almost complete absence of salt in prepared dishes.

Before consumption, food is pureed, crushed, pureed, the basis of the 4th table is the mucous semi-liquid consistency of the prepared food. Only warm foods (15-650) are allowed. Errors in temperature conditions cause gastrointestinal spasms.

The 4th table is prescribed when:

• dysentery;
• acute colitis, accompanied by severe spasms and painful sensations in a stomach;
• enterocolitis;
• severe diarrhea;
• recovery of the body after surgical treatment;
• damage and trauma to the gastrointestinal tract;
• intestinal tuberculosis;
• typhoid fever;
• relapses of chronic pathologies of the liver, gall bladder, pancreas;
• severe intoxication of the body by microbes that cause hepatitis C;
• poisoning accompanied by vomiting and diarrhea.

Daily norm of BZHU in numbers

Daily consumption rate:

• proteins – up to 90 g;
• fats – up to 75 g;
• carbohydrates – up to 270 g;
• salt – from 8 to 10 g;
• sugar – 50-70 gr.
• clean drinking water without gas content – ​​1.5-2 l.

The daily norm of calories consumed daily is 2000 - 2500.

Varieties

Types of therapeutic nutrition: 4a – the diet is indicated for exacerbation of pathologies of the stomach and intestines, accompanied by a putrefactive process, increased formation of gases in the body, and fermentation.

Characterized by:

• 6 meals a day;
• daily norm 2000 cal;
• warm, puree-like consistency of food;
• maximum exclusion of salt.

Prescribed when:

4B – used for chronic gastrointestinal pathologies in the attenuation stage after the disappearance of diarrhea, vomiting, and painful symptoms. It has a wide variety of products, aimed at stimulating the secretory function of the intestines and the discharge of bile.

Characterized by:

• a greater abundance of acceptable products compared to the first type;
• in the consumption of food in warm, ground form;
• daily energy 3000 cal;
• salt up to 9 g;

Allowed during:

• chronic diseases of the abdominal organs after relieving severe inflammation;
• to normalize the condition during infectious processes accompanied by diarrhea;
• colitis, enterocolitis in the chronic phase.

4B is an intermediate stage, considered as a transition to normal nutrition. Prescribed during the recovery period after stomach infections, intoxications, and gastrointestinal pathologies.

Character traits power supply:

Appointed:

• at the stage of recovery after enterocolitis, colitis, viral gastric infection;
• stages of remission of chronic gastrointestinal pathologies.

4G – dietary nutrition indicated for exacerbation of chronic dysfunctions of the gastrointestinal tract. Indicated after the disappearance of pain, diarrhea, nausea, vomiting if it is impossible to transfer the patient to the 5th table. The principles of nutrition and purpose are similar to the previous form.

Advantages and disadvantages

Nutrition benefits:

Minuses:

1. Low-calorie diet, the range of permitted foods is strictly limited. With prolonged use, a deficiency of nutrients occurs in the human body.
2. Strict calculation of the energy value of dishes. The danger of overeating and stress on the gastrointestinal tract.
3. Special conditions for preparing and serving food. Only pureed, warm dishes can be eaten. Prohibition of the use of the diet for persons suffering from cardiovascular pathologies and weight deficiency.

Allowed foods and dishes

During the period of dietary nutrition, gentle dishes and products are allowed, designed to eliminate the inflammatory process, start intestinal function, and normalize the functions of the gastrointestinal tract. The list of recommended products includes:

Beverages

Options for liquids allowed during treatment:

Avoid drinking milk. Tea and cocoa are served weakly brewed and sweetened with sugar.

Soups

The first courses must be cooked in a third chicken, beef, or vegetable broth. You can add crushed, well-cooked cereal porridges and vegetable decoctions. The meat must be chopped before serving. Temperature no higher than 65 degrees.

Porridges and cereals

Cereal dishes need to be boiled in water; you can use milk (25 g) and butter (4 g). Semolina, rice, oatmeal and buckwheat porridge are allowed for consumption. Large grains should be ground after cooking.

Meat and fish products

For second courses use:

• a rabbit;
• veal;
• chicken;
• cod;
• hake;
• pollock.

It is acceptable to eat ground steamed meatballs, homemade pate, and minced meat stewed with water. Before cooking, the fillet must be cleaned of veins and ground twice in a meat grinder.

Bakery and pasta products

Diets 4b, c, d allow the consumption of dry cookies soaked in tea, up to 300 g. in a day.

Pasta is allowed at any stage of the disease. Before serving, they should be boiled until smooth.

Milk products

During intestinal infections, lactose intolerance occurs, prompting a medical ban on milk consumption. You can use lactose-containing products during cooking (20 ml). Shown is grated low-fat cottage cheese. Acidolact and kefir are not prohibited.

Vegetables

Root vegetables are consumed in boiled, pureed form. A vegetable decoction is shown. In diet menu 4b, c, d, vegetables are used that are prepared in a double boiler, by stewing or baking. Salads made from fresh root vegetables, peeled, are consumed.

Fruits and berries

Berries and fruits are added to purees, juices, fruit drinks, jellies, and mousses.

You can eat:

• currants (except black);
• dogwood;
• quince;
• pears;
• apples.

Apple and pear puree are served daily to improve intestinal motility.

Oils

The 4th table diet allows the consumption of only butter fat (4-5 grams).

Eggs

Egg whites need to be served 1-2 pcs. per day. It is advisable to use it as a steam omelette, boil soft-boiled.

Snacks

Lenten cheese is allowed as a snack (diet 4c).

Seasonings and sauces

The use of seasonings is not encouraged during the treatment process. Salt – 7-10 gr., sugar – 50-70 gr. per day. Diet menu 4c allows sour cream as a sauce to improve the taste of first and second courses.

Sweet

Desserts are made from berries and fruits, and are offered in the form of mousses, purees, and soufflés. Table 4c allows the consumption of pies, one-day old rolls, and marmalade (no more than 1 slice every 3-4 days).

Prohibited foods and dishes

The diet of the 4th table has a large list of restrictions. During treatment, it is necessary to exclude from the diet any foods that injure the intestines, causing fermentation, rotting of food, and increased formation of gases.

You should not eat fried, spicy, salty, fatty foods.

These dishes are annoying internal organs, provoke pain, spasms, cause nausea and vomiting.

Beverages

The following are necessarily excluded:

Soups

First courses should not be prepared with concentrated chicken, meat, or mushroom broths. The addition of sauteed vegetables, onions, garlic, and smoked meats is excluded. Do not use industrially produced soup dressing or bouillon cubes. Milk noodle soup will cause severe vomiting.

Cereals

Barley, pearl barley, and millet cereals are excluded from the diet. You should not cook porridge in milk with butter, dried fruits, raisins; use packaged oatmeal that does not require cooking.

Fish and meat

The deterioration of the general condition and the occurrence of spasms of the abdominal organs are promoted by food made from fatty meats (pork, beef), fish (butter pink salmon, trout, mackerel).

Needs to be removed:

Protein dishes must be chopped before serving.

Bread

Bread made from rye flour slows down intestinal motility.

Excluded:

• pancakes;
• pancakes;
• shortbread,
• puff pastries,
• pies.

Milk products

Milk causes vomiting. During treatment, the consumption of dairy products (except for cottage cheese and acidolact) is excluded. Porridges and drinks are made strictly with water.

Vegetables and mushrooms

They injure the intestines and provoke increased formation of gases:

Fruits and berries

Should not be eaten raw if there are painful symptoms or diarrhea. Tables 4c, d allow peeled fruits. Juices and concentrated fruit drinks are prohibited.

Throughout the treatment the following are canceled:

• plums;
• apricots;
• grape.

Eggs

Eggs should not be consumed more than 2 pieces. per day. Fresh, hard-boiled eggs are prohibited.

Oils and fats

During treatment, any vegetable, animal fat, sunflower, olive, soybean fats are removed from food. Butter is added to cooked dishes (4-5 g). Margarine is not allowed.

Snacks

Any snacks provoke stagnation in the intestines, spasms, and deterioration of the condition.

Sauces and seasonings

During therapy, the gastrointestinal tract is excluded from the diet:

• mayonnaise;
• ketchup;
• sour cream;
• spices;
• pepper;
• leafy greens
• the use of salt is reduced (up to 7-10 g).

Desserts and sweets

Industrial confectionery products are confiscated:

Partially permitted products

Restricted Products:

• salt – 7-10 gr. to improve the taste of dishes;
• sugar – 50-70 gr.
• butter – 4-5 gr.
• cottage cheese – only grated, low-fat (1 time every 3 days);
• eggs – 1-2 pcs. per day, soft-boiled.
• pureed vegetables - at the acute stage should not be consumed more than 3 times every 7 days;
• fresh fruits and berries – peeled and used after the pain and bowel movements disappear.
• loaf, croutons - 200 gr.

Features of the diet for gastritis

Diet table 4, what is possible, what is not, is determined by a gastroenterologist during the therapeutic treatment of gastritis of the stomach, aimed at stabilizing the secretion of hydrochloric acid.

For the first time, gastroenterocolitis is detected as a side effect after food intoxication of the gastrointestinal tract.

During treatment, medications and fasting are prescribed for the first day. From the 2nd day the patient is transferred to diet 4a until the pain disappears. Next, diet 4c, d is prescribed.

Features of nutrition in acute gastroenterocolitis:

Features of the diet for cholecystitis

Diet table 4, what can and cannot be consumed during an exacerbation of cholecystitis, is monitored by a gastroenterologist. Inflammation of the bile ducts occurs due to errors in nutrition, large consumption of carbonated lemonade, chocolate products, and fried foods.

On the 1st day you should fast. From 2 tea, low-fat broth, water are indicated. On the 3rd you can eat warm pureed vegetables, boiled cereals, shredded chicken meat.

Nutrition principles:

1. 5-6 times a day.
2. Warm food.
3. Mucus-like, boiled dishes, chopped boiled meat,
4. Use only freshly prepared food.
5. In addition to boiled and steamed food, prohibited foods are allowed.
6. Strict refusal of eggs, milk, butter, rich in cholesterol. Application will cause vomiting and pain.

From 6-7 days, switch to a 4 g diet. If you are feeling well, sweets are allowed in moderation.

Features of the diet for cholelithiasis

Diet 4 table, what is possible, what is not - controlled by a doctor at the stage of exacerbation of cholelithiasis. Therapeutic nutrition is focused on improving the outflow of bile, reducing pain, stabilizing intestinal functions, and cholesterol metabolism.

The formation of stones causes girdling spasms, stagnation of bile, and stool disturbances. To maintain the condition, the 5th table is prescribed, for severe pain - the 4th.

Meal order:

1. Food is taken 5-6 times a day.
2. Compliance with food temperature (from 15-65 degrees). Cold or hot causes increased pain symptoms.
3. Preparation of slimy soups, crushed porridges without milk.
4. Selection of lean meat and fish products. Any fried foods rich in cholesterol are prohibited.
5. Mandatory consumption of 2 liters of clean drinking water. Exclusion of lime, drinks containing gas, concentrated juices, coffee, milk.
6. Cooking food with or without vegetable oil. The use of butter fat is not allowed.
7. Eliminating eggs, sweets, salty and pickled foods from food.

Features of the diet after gallbladder removal

The goal of nutrition after surgical removal of the gallbladder is to normalize intestinal function, prevent bile stagnation, and make defecation easier. Surgery is carried out using the laparoscopic or traditional (strip) method.

You cannot eat for 1 day after anesthesia. On the 2nd day, warm broth, water, and weakly brewed tea are dissolved. From 3-4 days the patient is transferred to the 4th table.

Power characteristics:

The duration of the diet is up to 5-9 days. On the 10-11th day, the sutures are removed and the 5th table is prescribed.

Features of the diet for pancreatitis

Diet 4 table (what is possible and what is not is chosen by the gastroenterologist at the stage of attenuation of the acute form of chronic pancreatitis) is an intermediate stage to good nutrition.

The 4G option menu is characterized by:

The duration of the diet is up to 14 days.

Features of the diet for hepatitis C

The permitted and prohibited dietary rules of the 4th table during the treatment of hepatitis C are aimed at minimizing intoxication of the body and liver and stabilizing the outflow of bile. Diet 4B, D is prescribed throughout the entire period of treatment, if it is impossible to transfer the patient to the 5th table.

Characteristic:

1. The main part of the daily diet is liquid soups and decoctions mixed with ground lean meat, poultry, and vegetables.
2. Separate 5-time snacks are strictly recommended. You should eat only when you feel signs of hunger.
3. All food is consumed warm.
4. It is allowed to use boiled cereal porridges, pasta, baked, or made in a slow cooker.
5. If you are feeling well, sweets and raw vegetables and fruits are allowed.
6. Milk (25 ml), cottage cheese, egg white are allowed. Butter fat is excluded.

In severe cases, food should be chopped. As you recover, you are allowed to add vegetable salads, creamy sour cream sauce, chopped herbs, cinnamon, and vanilla to your daily menu.

Features of diet during pregnancy

The purpose of the 4th table diet during the period of waiting for a child is aimed at normalizing the function of the colon, improving absorption qualities, and preventing constipation. It is highly undesirable for expectant mothers to push during bowel movements. Consumption of food from the vein can stabilize the stool.

Diet features:

Allowed to eat:

• Veal, rabbit, turkey, chicken, cod, pollock;
• Milk, kefir, sour cream, cottage cheese (daily);
• Boiled cereal porridge in water
• Tea, herbal infusions, fruit drinks, uzvar with pulp;
• Loaf, dried bread crackers, no more than 400 g.
• Raw vegetables, peeled fruits, salads seasoned with vegetable fat.
• Honey, homemade brew.

Removed from the diet:

• Fatty, fried foods containing carcinogens, dyes, food additives;
• Industrial sweets, chocolate, ice cream, cakes, pastries.
• Coffee, cocoa, alcohol;
• Sausage, frankfurters, fatty varieties of rubbish;
• Pickles, marinades;
• Seasonings, with the exception of fresh chopped herbs.
• Large quantities of baked goods;
• Ketchup, mayonnaise, vinegar.

Sample menu for every day

The daily diet is no more than 2500-3000 calories. You need to eat in small portions when you feel hungry. The size of one snack is no more than 2 handfuls.

Sample daily menu:

Menu for the week

Diet menu for 7 days.

1st day:

• Breakfast— manna with blueberries, raspberries, dogwood, tea with mint.
• 2nd breakfast: - pureed apple.
• Dinner– carrot soup, steamed rabbit hedgehogs with rice, diluted uzvar.
• Afternoon snack– biscuits with jelly.
• Dinner– buckwheat, boiled chicken breast, green tea with sugar.
• For the night- quince jelly.

Day 2:

• Breakfast– rice casserole with pears, tea.
• 2nd breakfast- curd soufflé.
• Dinner– beef broth, 200 gr. loaf, stewed veal, herbal rosehip decoction.
• Afternoon snack– poached egg, fruit drink.
• Dinner– steamed cod with carrot puree, apple soup.
• For the night– acidolact.

3rd day:

• Breakfast- oatmeal, tea.
• 2nd breakfast– berry soufflé with yogurt, diluted apple juice.
• Dinner– broth with white croutons, ground chicken drumstick with vermicelli, blueberry infusion.
• Afternoon snack– pear-apple juice with water, dogwood jelly.
• Dinner– boiled skinless turkey with pureed zucchini, mint tea.
• For the night– phyto-decoction of rose hips.

4th day:

Day 5:

• Breakfast– curd cheesecakes, tea.
• 2nd breakfast- manna with berries, fruit drink.
• Dinner– soup with a decoction of vegetables and ground veal, baked vegetables with minced meat, pear uzvar.
• Afternoon snack– egg mousse with pear, blueberry juice with water.
• For the night- jelly.

Day 6:

• Breakfast– buckwheat casserole with vegetables, mint tea.
• 2nd breakfast– semolina mousse with pears, chamomile herbal infusion
• Dinner– squash puree soup, chicken breast with cauliflower, peach uzvar.
• Afternoon snack– blueberry jelly with biscuits.
• Dinner– baked pollock with potato and carrot puree, tea with mint.
• For the night– acidolact.

Day 7:

First course recipes

Puree soup with turkey and rice cereal:

1. Wash the cereal (1 tbsp.), boil it, grind it with the broth.
2. Cook the turkey (75 gr.), add to the rice.
3. Grind the substance with a blender. Bring the dish to a boil. Remove from the stove, cool to 65 degrees.

Vegetable soup ingredients:

• Potatoes, carrots – 2 pcs.
• Zucchini – 1.5 pcs.
• Broccoli – 3-4 inflorescences.

Peel, wash the vegetables, cut into squares, cook for 25-30 minutes. Remove half of the broth. Puree with a blender.

Second courses

Meatballs with rice and veal:

1. Grind meat fillet (80 g).
2. Cook rice (1 tbsp.).
3. Combine the ingredients, add salt, and form into circles 2-3 cm in size.
4. Place in a steamer and cook for 10-15 minutes.

Pollock soufflé with white sauce:

1. Grind fish (300 g) in a meat grinder 3 times.
2. Add the yolk. Knead the minced meat.
3. Heat milk (25 ml), add flour (1 tsp), simmer until bubbles appear, remove from heat, cool, pour into minced meat.
4. Mix all ingredients, fill the multicooker bowl, set the “Stew” mode for 20 minutes. Season the finished dish with sour cream.

Salads

Vegetable salads are allowed in menu 4 B, D.

Cucumber-tomato salad:

Vegetable salad:

1. Potatoes, beets, carrots 2 pcs. each.
2. Olive oil 4 gr.
3. Peel the root vegetables, boil, cool, and chop.
4. Combine with ground dill, salt and season with oil.

Recipes for children

Cottage cheese casserole

Components:

1. 150 gr. low-fat cottage cheese;
2. 1 tsp granulated sugar, semolina;
3. egg.

Mix the ingredients. Grease the multicooker bowl and distribute the substance evenly. Close the device and set the “Steamer” mode for 15 minutes.

Apple-carrot soufflé

Mounting parts:

1. 60 gr. apples, carrots, cauliflower;
2. egg white;
3. semolina (8 gr.)
4. sugar (15 gr.);
5. 4 gr. butter.

Stew the cauliflower. Add carrots and apples, simmer for 5 minutes. Stir in sugar and semolina, stirring and bring to a boil. Remove from heat and grind with a blender. Foam the protein and add it to the mixture. Distribute the mixture in a multicooker and cook in the “Baking” mode for 15 minutes.

Contraindications

Therapeutic food of the 4th table is not allowed:

1. People suffering from pathologies of the heart and blood vessels.
2. If you are underweight due to low calorie content.
3. For small children, table 4a is prescribed for up to 4 days. Next is the mandatory transfer of the child to 4v.

Precautions while dieting

During treatment it is necessary to monitor your well-being. It is especially important to follow your doctor's recommendations. You should not prescribe meals yourself, or follow a diet for more than the prescribed period (especially table 4a). With prolonged restriction, the condition may worsen, the appearance of dizziness, fainting caused by a lack of nutrients in the body.

Consequences of not following the diet

With spontaneous refusal of therapeutic nutrition, especially at the acute stage of the disease, the following appear:

Errors in diet cause relapse of chronic gastrointestinal pathology.

In the 20th century, the generally recognized Soviet doctor Pevzner developed 15 therapeutic nutrition systems aimed at restoring the body during the treatment of specific diseases. Modern qualified doctors successfully prescribe various tables, recommending patients to adhere to appropriate diets.

Table No. 4 is advisable to use for intestinal pathologies that occur in an acute form and during exacerbation of chronic conditions, which are accompanied by intense diarrhea. Below we will look at the features of the Table 4 diet, using the table of what can and cannot be consumed within the framework of this system.

About the medical diet

The main task of table No. 4 is to provide the body with all the necessary biologically active substances, while maximizing the irritant load on the gastrointestinal tract and reducing inflammation.

Including foods with astringent properties in the diet, for example, quince, bird cherry, dogwood, blueberries, herbal teas, jellies, allows you to normalize intestinal function with acute diarrhea syndrome.

Basic Rules

Table No. 4 is recommended during an exacerbation period, therefore it requires strict adherence to the diet - fractional portions, frequent meals, meals 5-6 times a day. Foods, pureed and paste-like, prepared from approved products, ensure restoration of the inflamed area of ​​the gastrointestinal tract without irritating the mucous membrane either thermally, biochemically, or mechanically.

In the daily diet of table No. 4, the total amount of proteins remains at the usual rate (up to 90 g/day), but fats and carbohydrates are sharply limited (up to 70 and 250 g/day, respectively). The norm of table salt is up to 10 g/day, drinking water consumption is about one and a half to two liters/day, the total calorie content of the diet is 1950-2000 kcal.

All dishes of the 4th table diet must be in liquid or semi-liquid consistency, so steamed or boiled food is brought to a paste-like state, that is, pureed. Slimy dishes are welcome.

Temperature range of food – from 15 to 65°C (only warm dishes, excluding both hot and cold). Hard, heavy, fatty, smoked, fried, stringy, fiber-rich and thick foods are strictly contraindicated.

Who is assigned table 4?

Patients with dysentery, acute enterocolitis, colitis in the acute and chronic phase, and other pathologies of the gastrointestinal tract, accompanied by severe and prolonged diarrhea, pain in the lower abdomen and general malaise, are prescribed this diet.

Diet table 4 - what you can and cannot eat (table)

When dieting table 4, the list of foods that increase the secretory function of the digestive tract is excluded.

It is strictly contraindicated to consume food that causes fermentation and putrefactive processes in the intestines, for example, cabbage, sour cream, cheeses, grape juice, plums, apricots, dried fruits, carbonated drinks, etc.

The diet is based on foods allowed for consumption - for more details on what you can and cannot eat, see the table.

Authorized Products
(can be eaten)	Porridges are prepared from cereals using water or weak broth without fat: oats, semolina, rice, buckwheat. Mucous decoctions from the listed cereals are useful. It is advisable to make compotes, jelly and jellies from fruits and berries: blueberries, quince, dogwood, bird cherry. Apples and pears are baked or pureed. Vegetables are pureed, fruits are added to liquid dishes: beets, zucchini, carrots, potatoes. Of dairy products, only low-fat or lean calcined cottage cheese in the form of a soufflé or pureed is acceptable. For fish, only low-fat varieties are used: steamed cutlets, dumplings, minced meat products, meatballs, meatballs, soufflés. The same dishes are prepared from lean meats as from fish. Acceptable: lean rabbit, dietary turkey and chicken, lean veal. Stringy meat is not used. From bread: wheat crackers. Drinks: cocoa (brewed in water), green and black tea, infusions of quince fruits and dried rose hips, blueberries, currants. Eggs (no more than 1 piece/day) are prepared as a steam omelet in water or boiled soft-boiled. It is possible to add eggs to the recipe for liquid dishes. Fresh butter in an amount of no more than 5 g/day (add to ready-made porridges or first meals).
Prohibited Products
(can't eat)	All products not listed above are completely excluded from the diet. No herbs or spices are used during cooking. Any sauces are contraindicated.

Sample menu for a week diet table number 4

First day

Table 4 diet for children provides only still water and tea on the first day. On the first day, adults are allowed, in addition to unsweetened black tea, to eat wheat bread crackers and slimy rice porridge.

Second day

• Breakfast: oatmeal, soft-boiled egg, tea.
• Snack: rice pudding.
• Lunch: watery potato and zucchini puree, softened boiled hake fillet, apple soup.
• Afternoon snack: quince jelly.
• Dinner: unleavened cottage cheese with applesauce, cocoa and water.
• Before bed: rosehip infusion.

The third day

• Breakfast: rice porridge with water, 100 grams of lean pureed cottage cheese, tea.
• Snack: quince jelly.
• Lunch: turkey quenelles, thin semolina porridge, diluted apple juice.
• Afternoon snack: blueberry decoction.
• Dinner: steam omelette, rice and fish meatballs from hoki, rosehip infusion.
• Before bed: warm pear jelly.

Fourth day

• Breakfast: semolina porridge, omelette, tea.
• Snack: dogwood jelly.
• Lunch: pureed soup of rice, potatoes and carrots, veal meatballs, compote.
• Afternoon snack: warm oatmeal jelly.
• Dinner: cottage cheese with pear puree, fish balls (fillet pureed in a blender + white crackers softened in water), tea.
• Before bed: carrot juice (diluted).

Fifth day

• Breakfast: rice soup on water with wheat crackers, berry juice.
• Snack: baked apple.
• Lunch: slimy soup with rolled oats and egg flakes, steamed pollock fillet meatballs, tea.
• Afternoon snack: semolina pudding.
• Dinner: cottage cheese and rice casserole, oatmeal and blueberry jelly.
• Before bed: rosehip infusion.

Sixth day

• Breakfast: viscous buckwheat porridge, cottage cheese, green tea.
• Snack: cherry berry jelly.
• Lunch: semolina soup with chicken fillet meatballs, crackers, mint tea.
• Afternoon snack: rice broth.
• Dinner: curd pudding, soft-boiled egg, jelly.
• Before bed: pear and apple juice (diluted).

Seventh day

• Breakfast: rice pudding with egg flakes, cocoa.
• Snack: warm blueberry and bird cherry jelly.
• Lunch: potato-semolina soup, boiled rabbit, compote.
• Afternoon snack: buckwheat pudding with water.
• Dinner: calcined low-fat cottage cheese, steam omelet, cocoa with water.
• Before bed: chamomile tea.

The diet is moderately strict, without deviations from the proposed diet, but is easily tolerated thanks to regular meals by the hour and the intake of all necessary elements nutrition. Diet table 4 for diarrhea for a week allows you to normalize stools, eliminate pain in the epigastric region and relieve inflammation in the gastrointestinal tract. Be healthy!

The dietary fourth table is positioned as a therapeutic food for people complaining of pain in the intestines and stomach, patients with diagnoses: colitis, intestinal disorder, enterocolitis, dysentery. This diet is long-term, so you will have to stick to it even after discharge from the hospital.

Diet 4 for intestinal diseases

The diet and list of products for this table were developed in the thirties of the last century by the doctor Pevzner. However, the system has not lost its popularity and is still in demand by patients suffering from regular gastrointestinal disorders. Table number 4 is a special diet, which is initially designed to reduce the processes of decay in the intestines and restore the inner lining of the stomach.

A diet is prescribed for acute or chronic intestinal diseases: colitis and enterocolitis, constipation or diarrhea, digestive disorders, intestinal dysentery and other indications of digestive tract disorder. The purpose of such nutrition is to reduce the consumption of protein foods, limit the intake of fats and carbohydrates to the minimum normal threshold. Table 4 according to Pevzner is usually divided into subtypes, each of which has its own purpose.

Diet 4a

This therapeutic food is prescribed to adults whose intestinal diseases occur with a predominance of fermentation processes, and to patients with severe exacerbations of the disease and diarrhea. Table 4a is inferior, and its menu and recipes are monotonous, therefore such food is prescribed only for short time– 2-5 days. The energy composition of consumed meals per day should not exceed 1600 kcal.

Diet 4b

Treatment table 4 marked “b” is prescribed to all patients during the period of exacerbation of chronic inflammatory processes in the intestines, which are accompanied by pathologies of the liver, biliary tract, kidneys and pancreas. Table 4b is physiologically complete and is recommended for a long term. Daily allowance the nutritional value dishes should not exceed 2900 kcal.

Diet 4c

This diet is prescribed in the first week to all patients who have undergone surgery in the stomach or intestinal surgery, as well as people recovering from an acute inflammatory process, as a transition point from the treatment table to the general one. Compared to other subtypes, table 4b is less forgiving. Its energy value is 3140 kcal.

Diet 4 for children

In cases of acute or chronic colitis in children, intestinal dysbiosis or general weakness in the gastrointestinal tract, treatment of a child with dietary nutrition always begins with a fasting diet. In the first few days, the baby is given only tea or medicinal drinks. mineral water based on the age and condition of the child. Only after this is a special diet number 4 prescribed for children.

The principles of this diet for a child remain unchanged, only the volume of food consumed and their calorie content are reduced. A diet for intestinal disorders in children involves eating small portions up to 6 times a day. Each dish for a child should be prepared using gentle heat treatment methods: steamed, stewed or baked.

Diet 4 table - what is possible, what is not

In order not to provoke intestinal upset or exacerbation of the disease, you should remember what foods contribute to this. For therapeutic nutrition, diet 4, the list of foods prohibited for consumption is as follows:

• cold foods or drinks: water, ice cream, milk;
• lemonade;
• any alcohol;
• drinks containing sugar;
• honey or sweet foods;
• products that contain organic acids: cabbage, zucchini and eggplant, sea shellfish;
• fruits and vegetables with pectins: lingonberries, quince, cranberries, pears, grapes, beets;
• foods containing coarse fiber: rye bread, pastries, stringy meat, legumes, barley;
• too salty, hot or spicy foods: acetic acid, mustard, ketchup, coffee.

IN diet table 4 according to Pevzner, the following types of products are allowed to be included:

• Food from the protein group: rabbit meat, veal, chicken or turkey, lean fish, cottage cheese.
• Cereals: oats, semolina, rice, or buckwheat.
• Drinks and decoctions from rose hips, black currants, jelly and unsweetened juices.
• Vegetables boiled or in broth.
• Eggs, but no more than one per day.
• baked goods: wheat bread that is not fresh, diet cookies, wheat crackers.

Diet 4 – menu for the week

A gentle diet for enterocolitis, colitis, and other disorders is prescribed for a long period. Therefore, the menu should be complete, and its main goal is to normalize the functioning of all parts of the gastrointestinal tract. Only four technological processes are suitable: boiling, baking, steaming or stewing. You need to cook so that there is enough food for one meal. It is strictly prohibited to use any fats during cooking, but it is allowed to add a piece of butter to already prepared food. An approximate menu of diet 4 for a week can be compiled according to this principle.

The first day	Oatmeal with water, green tea.	Whipped cottage cheese without sugar.	Fish broth with potatoes.	Chicken soufflé.	Steam omelette, Dried blueberry decoction.
Second day	Rice porridge, 2 pcs. biscuits, tea.	Apple puree.	Steamed cutlets, vegetable broth.	Kissel, 2 crackers.	Poached egg, a piece of bread, tea.
Day three	Semolina in water, rosehip decoction.	Fruit pudding.	Soup with rice in weak chicken broth.	Yogurt, 2 cookies.	Turkey meatballs with sauce, herbal tea.
Day four	Buckwheat porridge, cottage cheese.	Berry jelly.	Semolina soup, with pieces of meat, fish cutlets, porridge.	Kissel, biscuits.	Meat soufflé, curd pudding, tea.
Day five	Steamed omelette, crackers with tea.	Baked apple.	Buckwheat soup with chicken broth, stewed rabbit.	Herbal decoction, cracker.	Steamed cutlets, buckwheat.
Day six	Semolina pudding, herbal decoction.	Milk souffle.	Fish soup with carrots, fish cutlet, buckwheat.	Kissel, cookies.	Steamed omelette, semolina porridge.
Day seven