Text of the book “100 recipes for colitis and enteritis. Tasty, healthy, soulful, healing"

Description of the disease and symptoms

Colitis is an inflammatory process in the large intestine.
The disease can develop due to intestinal infections, poor diet, exposure to radiation, and severe poisoning. Less commonly, pathology is caused by worms, taking antibacterial drugs, and stress. Symptoms depend on the type of disease.

Most often observed:

• increased gas formation, bloating;
• pain that increases with palpation;
• dehydration;
• loss of appetite;
• diarrhea, blood in stool;
• general asthenic condition;
• elevated body temperature.

Types and forms of colitis

There are several types of pathological process:

1. Ulcerative. Accompanied by the appearance of ulcers in the intestines. An increase in body temperature is periodically observed, and constipation occurs. In severe cases, joint pain and blood in the stool are noted.
2. Spastic. Most often it develops due to excessive nervous tension. Characterized by increased gas formation, bloating, and abdominal pain.
3. Ischemic. Develops with peritonitis, intestinal obstruction. Accompanied by rapid loss of body weight.
4. Enterocolitis. The symptoms in most cases resemble food poisoning.
5. Pseudomembranous. Accompanied by vomiting and stool disorders. It often becomes chronic.

There are several types of colitis.
There are 2 forms of the disease:

1. Spicy. The disease occurs for the first time. Often it is possible to completely cure the patient.
2. Chronic. Less responsive to therapy. Characterized by alternating exacerbations and periods of remission. Develops from acute when taking medications is not completed in a timely manner.

How to eat with chronic form?

Colitis often occurs chronically, with periodic exacerbations. During periods of remission, the patient may feel well, but still need to adhere to dietary nutrition.

The therapeutic diet for chronic intestinal colitis should be complete and balanced, but at the same time gentle. Fried foods, smoked foods, hot spices, and marinades should be avoided.

After removing the signs of inflammation, you can switch to an extended diet - table 4c. The diet is still limited to fresh wheat and rye bread, pastries, strong concentrated broths, and fatty foods. Milk can be consumed if the patient tolerates it well. You can eat a small amount of raw vegetables and fruits, with the exception of radishes, radishes, cucumbers, garlic, and onions. You should discuss nutritional recommendations in more detail with your doctor.

The need to follow a diet

Diet is a mandatory part of therapy. Without it, progress in treatment will not occur, since the wrong choice of products will lead to excessive stress on the affected organ. If you adhere to a special diet, you can quickly get rid of unpleasant symptoms and return to your normal lifestyle.

Following a diet for colitis is mandatory.

Diet and diet

Eat 6 times a day in small portions. Give preference to boiling, steaming, stewing. Grind your food to avoid intestinal irritation due to the rough texture of the food.

Prohibited Products

You will have to give up:

• alcohol;
• sweet soda;
• industrial desserts;
• fatty, fried;
• smoked meats;
• soda

You will have to give up sweet soda.

Depending on the type of disease, other restrictions may be added.

Authorized Products

The menu should consist of easily digestible foods. Allowed to use:

• boiled, stewed, baked vegetables;
• heat-treated fruits;
• oatmeal, rice porridge;
• low-fat fermented milk products;
• lean meats and fish;
• vegetable oils;
• soft-boiled eggs (no more than 1 per day);
• bread, crackers, biscuits.

The menu should include rice porridge.

Nutrition for colitis with constipation

The menu for intestinal inflammation with difficulty defecating includes products that improve motor function, help restore normal absorption of water and nutritional components, and prevent the formation of toxic products. The diet for colitis with constipation corresponds to table No. 3. It is recommended to eat 4-5 times a day with sufficient fluid.

What can you eat

For intestinal inflammation, when constipation and bloating occur, a diet that improves the passage of feces is recommended. It is necessary to eat food in small portions.

You can eat the following dishes and foods if you have colitis:

• bread products made from wheat flour, preferably yesterday's, low-fat cookies;
• weak decoctions of meat, vegetable soups, lean borscht;
• turkey, chicken, beef, rabbit;
• milk sausages;
• lean fish - cod, perch, pike perch;
• porridge from buckwheat, millet, barley, wheat groats;
• whole low-fat milk, sour cream in small portions, fermented milk products, cottage cheese casserole, milk pudding, hard mild cheese;
• tomato, cauliflower, zucchini, celery, limited quantities of potatoes, pumpkin, carrots;
• ripe fruits and berries, dried fruits - prunes, figs;
• marshmallow, marmalade, honey, jam;
• fruit and vegetable juices, weak green tea, chicory drink, rosehip infusion;
• white omelet, soft-boiled egg;
• butter and vegetable oil.

What not to eat

Avoid foods that can cause constipation and bloating. Some dishes on the menu are not recommended to be eaten in large quantities. These include potatoes and sour cream. Because they can interfere with intestinal motor function. If you have colitis, you should not eat the following ingredients:

• fresh rye and wheat bread, yeast baked goods;
• slimy soups, mushroom broths, fatty meats;
• lard, smoked meat, pork, duck, goose;
• fatty fish, caviar, canned fish;
• semolina, rice;
• pasta;
• legumes;
• radishes, onions, turnips, garlic;
• blueberries, quince;
• cocoa, coffee, strong black tea;
• sauces;
• marinade.

Features of diet for different types of disease

Diets differ depending on the form and type of pathology.

For ulcerative colitis

The diet is selected depending on the stage of the disease. For the first few days, the patient will have to fast, then the person is most often transferred to table 4. Disruption of metabolic processes leads to a decrease in protein absorption and the development of anemia, so the number of protein dishes should be increased. At the same time, the total calorie content of the diet is reduced due to fats and carbohydrates.

If you have ulcerative colitis, you will have to fast for several days.

For chronic colitis with constipation

It is necessary to normalize the functioning of the stomach, soften the stool, and facilitate its removal from the body. Fatty meat, seasonings, coffee, tea are excluded from the diet. The menu is based on pearl barley, barley, buckwheat porridge, fish or meat broths, fermented milk products, apples, and boiled vegetables.

It is allowed to eat biscuits and day-old bread. When choosing fish or meat, preference is given to low-fat types.

With exacerbation of chronic colitis

In case of exacerbation in adults and children, the diet is compiled individually. All products will have to be thoroughly crushed and ground. Of the heat treatment methods, only boiling, steaming, and baking are allowed.

When chronic colitis worsens, the products are ground.

For intestinal colitis

New products are used for each meal. The serving weight is no more than 300 g. New dishes are introduced into the diet gradually, in small quantities. If discomfort occurs after consuming any product, it is temporarily excluded from the menu and reintroduced no earlier than after 1-2 months.

For colitis with diarrhea

If the inflammatory process is accompanied by diarrhea, foods with a fixing, astringent effect are introduced into the menu. Porridge will have to be cooked in water. Milk, legumes, and spices are strictly prohibited. Preference is given to rice, steamed cutlets, soups, and lean meats. Kefir is allowed in small quantities.

For colitis with diarrhea, eat steamed cutlets.

For colitis during pregnancy

In pregnant women, colitis can develop due to an allergic reaction. It is necessary to determine which product leads to a deterioration in a woman’s condition and exclude it from the menu. The diet should include different foods. It is recommended to additionally select vitamin and mineral complexes to avoid a deficiency of nutrients.

Authorized Products

The diet is based on pureed porridges: semolina, rice (white), buckwheat and oatmeal, which are cooked in water; you can also use low-fat broth. All dishes are boiled or stewed. Butter is added to dishes (5 g per serving). Wheat bread is allowed and only dried or in the form of crackers. You can eat 200 g of crackers per day. Dry cookies are allowed.

Soups are prepared with water or low-fat and weak fish/meat broth, adding a minimum of pureed vegetables (or vegetable broth), pureed meat, egg flakes, quenelles or meatballs. It is recommended to consume lean varieties of beef, chicken, veal or turkey. The meat is additionally degreased, and the poultry is cooked without skin. Steam cutlets or meatballs are prepared from minced meat.

Cutlets can also be stewed in a small amount of water. When preparing cutlets or meatballs, boiled rice is added to the minced meat. Use low-fat sea fish, prepare it in pieces or in the form of cutlets and meatballs. Up to two eggs per day (soft-boiled, steam omelet) are allowed; they can be added to soups.

Cottage cheese can only be freshly prepared, calcined, unleavened (non-acidic) and pureed. It is also used in casseroles. Vegetables are used only as an additive to soups. Mashed raw apples and applesauce are allowed. Berry jelly, decoctions and fruit drinks are prepared from blueberries, dogwood, quince, bird cherry, black currant, and blueberry pears. Allowed: herbal tea, rosehip decoction, green and black tea, still water up to 1.5 liters per day. If well tolerated, diluted fresh juices from non-acidic berries are allowed.

Table of permitted products

Sample menu for the day and recipes for exacerbation of colitis

In case of exacerbation, the menu is prepared separately for each patient.
The doctor must take into account the stage of the disease and the individual characteristics of the patient. In case of exacerbation of chronic colitis, adhere to the following approximate daily menu:

• rice porridge with a drop of olive oil, steamed chicken cutlet;
• quince jelly, boiled veal;
• rice soup with meatballs and toasted bread, homemade fruit drink without sugar, potato casserole;
• cherry jelly, biscuits;
• boiled pollock, mashed potatoes;
• baked apple with cottage cheese.

Rice soup with meatballs is quite light and tasty.

Barley milk slimy soup

You will need:

• 40 g pearl barley;
• 700 ml water;
• 150 ml milk;
• 20 g butter;
• 0.5 egg yolk.

Rinse the cereal, add water, cook over low heat for 3 hours. Then pass through a sieve and bring to a boil again. Pour boiled milk mixed with raw yolk. Fill with oil.

Puree fish soup

You will need:

• 750 g lean fish
• 2 tbsp. l. flour;
• 1 carrot;
• parsley;
• oil.

Puree fish soup is a very simple and delicate soup.

Wash the fish, remove the bones. Grate the carrots and boil them together with fish bones to obtain broth. Stew the meat in oil until cooked. Fry the flour in oil until golden brown, then dilute 4 tbsp. l. broth.

Fully or partially limited products

In therapeutic nutrition, foods containing fiber are completely excluded: vegetables (even boiled), bran, rye and whole grain, bread with added seeds, since they injure the mucous membrane and are almost not digested.

Fresh bread, pastries, and flour products cause fermentation in the intestines, so they are completely excluded from the diet. For the same reason, jam, dried fruits, honey and other sweets are prohibited, and sugar is allowed in the amount of 50 g per day, including its addition to dishes.

Rich fatty broths are prohibited, as they increase peristalsis, fatty meats, any sausages, fatty fish and canned food (meat, fish). During the period of exacerbation, porridges made from coarse cereals (barley, millet, pearl barley) and poorly digestible legumes and pasta are excluded. Soups with whole grains, vegetables, pasta, and milk soups are not allowed. Hard-boiled and fried eggs should not be consumed.

Whole milk, cream and sour cream can cause diarrhea , so they are excluded. Milk is used in diluted form in the preparation of puddings. Kvass, cocoa and coffee with milk increase intestinal motility, and drinks with gas additionally cause bloating.

Table of prohibited products

Sample menu for a week for colitis

Stick to the following sample menu:

1. Monday. Breakfast: buckwheat, turkey fillet, mint infusion. Snack: cherry jelly. Lunch: vegetarian borscht with sour cream, vegetable stew, apple and pear compote. Afternoon snack: milk pudding. Dinner: millet porridge, soft-boiled egg. At night: rosehip decoction.
2. Tuesday. Breakfast: barley porridge, steamed turkey cutlet. Snack: protein omelet with low-fat cheese. Lunch: vegetable soup, boiled fish, rice porridge, peach nectar. Afternoon snack: homemade marshmallows. Dinner: lazy dumplings, berry juice.
3. Wednesday. Breakfast: millet porridge, chicken roll with dried fruits, rose hip decoction. Snack: yesterday's bread with jam. Lunch: fish soup, baked squid with vegetables, vegetable juice. Afternoon snack: pumpkin pudding. Dinner: buckwheat, stewed veal.
4. Thursday. Breakfast: soft-boiled egg, millet porridge with pumpkin. Snack: figs, homemade marshmallow. Lunch: pearl barley soup, steamed turkey fillet, buckwheat, dried apple compote. Afternoon snack: white yogurt. Dinner: dumplings with cherries, compote of dried apricots, prunes.
5. Friday. Breakfast: millet porridge with milk, a slice of cheese. Snack: prunes. Lunch: vegetarian borscht, casserole with meat, tomato juice. Afternoon snack: biscuits, 1-2 tsp. honey Dinner: oatmeal with pears, apples, chamomile infusion.
6. Saturday. Breakfast: barley porridge, soft-boiled egg. Snack: apricot or plum puree. Lunch: pumpkin puree soup with tomatoes, baked fish with carrots, peach nectar. Afternoon snack: white yogurt. Dinner: dumplings with cottage cheese, cheese.
7. Sunday. Breakfast: buckwheat, steamed rabbit cutlet. Snack: milk soufflé, berries. Lunch: vegetable broth with veal meatballs, rabbit quenelles, mashed potatoes, pear nectar. Afternoon snack: cottage cheese casserole with carrots, 1-2 tsp. honey Dinner: millet porridge, meat goulash.

For breakfast you need to eat buckwheat porridge.

• SAMPLE MENU FOR A WEEK
• NUTRITION FOR CHRONIC COLITIS ACCOMPANIED BY DIARRHEA
• SAMPLE MENU FOR A WEEK FOR CHRONIC COLITIS ACCOMPANIED BY DIARRHEA
• NUTRITION FOR ENTEROCOLITIS
• SAMPLE MENU FOR ENTEROCOLITIS FOR A WEEK
• NUTRITION DURING THE PERIOD OF EXCERNSATION OF THE DISEASE

NUTRITION FOR CHRONIC COLITIS ACCOMPANIED BY CONSTIPATION

Since chronic colitis - inflammation of the mucous membrane of the colon - occurs with periodically recurring constipation or diarrhea, when choosing a diet, it is necessary in some cases to include products that have a laxative effect, and in others - delay bowel movements.

For those who develop constipation as a consequence of gastritis, colitis or cholecystitis, the main means of combating them is a properly chosen diet that takes into account the characteristics of the disease.

For colitis with constipation and liver disease involvement, you need to consume sugary laxatives - sugar, honey, syrups, fruit juices and sweet fruits. Kumiss, kefir, sour milk, kvass, lemonade, fermented beer, etc. are useful.

Overly plump, overweight people with constipation can take lemonade, cold water, cold soups, ice cream on an empty stomach. Those who suffer from constipation without pronounced inflammatory bowel lesions should include in the menu dishes with a high amount of fats - animal and vegetable, lard, mayonnaise, cream, butter, vegetables, fruits, black bread and wholemeal gray bread.

In other cases, for chronic colitis with constipation, the following products and dishes are recommended: vegetarian soups or weak meat, fish broth with vegetables, as well as fruit soups. In addition, meat and fish dishes, steamed or boiled and baked, are recommended; porridges, casseroles from barley, buckwheat, pearl barley, millet; raw vegetables - grated carrots, tomatoes, lettuce, as well as boiled vegetables - beets, zucchini, pumpkin, cauliflower, young beans, green peas and once every 10 days - sorrel. You can eat ripe fruits and berries raw; apples, prunes soaked in water, dried apricots, raisins, figs, fruit and vegetable juices, rose hip decoction, compote are especially useful. All fermented milk products, as well as butter and vegetable oil, are healthy. Recommended seasonings include parsley, dill, celery, bay leaf, and cinnamon. Sweets - sugar, honey, jam. From flour - bread made from coarse rye and wheat flour, cookies, savory pies with meat, cottage cheese, apples, berries, dried apricots.

For constipation, it is not recommended to eat bread and bakery products made from premium wheat flour; fried dishes of their meat and fish; hot sauces and spices, pepper, mustard, smoked meats; boiled broths, radishes, turnips, radishes; strong tea, coffee. Fats are contraindicated - pork, beef, lamb, as well as dishes made from pasta, semolina, and mushrooms. It is necessary to limit the consumption of chocolate.

Mineral waters like “Essentuki” and some others are useful.

SAMPLE MENU FOR THE WEEK
MONDAY
First breakfast: vinaigrette with vegetable oil, crumbly buckwheat porridge with butter, coffee with milk or cream.

Second breakfast: apple.

Lunch: vegetarian vegetable soup, boiled meat goulash with stewed carrots, dried fruit compote.

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Afternoon snack: soaked prunes.

Dinner: fish aspic, pumpkin casserole with apples, tea.

At night: a glass of kefir with vegetable oil (kefir 180 g, vegetable oil 15 g, sugar 7 g).
TUESDAY
First breakfast: boiled beets with vegetable oil and lemon juice, curd pudding baked with sour cream, tea with milk.

Second breakfast: baked apple with sugar.

Lunch: vegetarian pearl barley soup with sour cream, cabbage rolls with boiled meat in vegetable oil, milk jelly.

Afternoon snack: raw grated carrots with sour cream.

Dinner: fish in marinade, buckwheat cereal with cottage cheese and sour cream, tea.

At night: a glass of kefir with vegetable oil.
WEDNESDAY
First breakfast: vegetable salad with meat, steamed protein omelette with green peas, tea with milk.

Second breakfast: cucumbers and fresh tomatoes or fresh berries.

Lunch: vegetarian borscht with sour cream, boiled meat with stewed beets, fresh fruit compote.

Afternoon snack: soaked dried apricots.

Dinner: meat zrazy, stewed carrots, pumpkin soufflé baked in vegetable oil.

At night: a glass of kefir.
THURSDAY
First breakfast: salad of tomatoes and green onions with vegetable oil, millet porridge with apples, tea with milk.

Second breakfast: grapes or apple.

Lunch: vegetable soup with cauliflower, baked meatloaf, stewed cabbage, apple mousse.

Afternoon snack: cottage cheese.

Dinner: empanadas, carrot, apple and prune pudding.

At night: a glass of kefir.
FRIDAY
First breakfast: eggplant or squash caviar, boiled fish in milk sauce, boiled potatoes, tea with milk.

Second breakfast: a glass of cream.

Lunch: noodle soup with chicken broth, boiled chicken with boiled cauliflower, grated apple with whipped egg white.

Afternoon snack: soaked prunes.

Dinner: beets stewed in sour cream, carrot pancakes in vegetable oil, tea with lemon.

At night: a glass of yogurt.
SATURDAY
First breakfast: boiled meat in white sauce, oat milk porridge “Hercules”, tea with milk.

Second breakfast: salad of grated carrots with apples.

Lunch: cold beetroot soup, boiled meat stew with vegetables, cranberry jelly.

Afternoon snack: boiled beets with vegetable oil and lemon juice.

Dinner: meat cutlets baked with sour cream, cheesecake with cottage cheese, tea.

At night: a glass of kefir.
SUNDAY
First breakfast: herring soaked with vegetable oil, boiled potatoes, carrot soufflé with cottage cheese, tea with milk.

Second breakfast: yeast drink (yeast 50 g, black bread for crackers 30 g, honey 15 g, lemon zest on the tip of a knife. Pour boiling water over the crackers, leave for 4 hours, filter, add 45 g of yeast, heat to 80 degrees, then cool to room temperature, add zest, the remaining 5 g of yeast and leave for fermentation for 6 hours, after which add honey and put the drink in the refrigerator.), salad of fresh cabbage and apples with vegetable oil.

Lunch: cold green cabbage soup, boiled beef stroganoff, stewed pumpkin, fresh fruit compote.

Afternoon snack: boiled beets with vegetable oil and lemon juice.

Dinner: meatballs baked with sour cream, stewed carrots, cabbage schnitzel, tea.

At night: a glass of kefir with vegetable oil.

NUTRITION FOR CHRONIC COLITIS ACCOMPANIED BY DIARRHEA

Nutrition for this disease is designed for several days and is strict and restrictive. The main goal of nutrition is to spare the intestines as much as possible. For this purpose, food is thoroughly chopped, steamed or boiled.

Soups made with low-fat meat broth and decoctions of rice or semolina are recommended. For second courses, lean beef, chopped veal, chicken, boiled or steamed chicken, boiled lean fish in pieces or chopped are recommended; semolina or rice porridge with water or low-fat broth, vermicelli; eggs (no more than one per day); kefir, if well tolerated, fresh cottage cheese. In addition, apple, orange, tangerine, currant, and blueberry juices (half and half with water) are recommended; rosehip decoction, jelly, jelly, tea. As for fats, you can consume butter up to 40 g per day; soaked white bread crackers, as well as B vitamins.

Whole milk, sweets, marmalade, cakes and pastries should be excluded from the diet, and the amount of sugar should be limited to 40 g per day, since carbohydrates help activate fermentation processes in the intestines. For the same reason, the consumption of black currants pureed with sugar is limited.

Vegetable dishes and side dishes, legumes, and snacks have an irritating effect on the mucous membrane of the stomach and intestines.

Food should be taken in small portions 4-5 times a day.

When the pain in the intestines goes away and the diarrhea stops, you can add pureed boiled vegetables, soups with pureed vegetables, but do not add onions and bay leaves.

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As inflammation in the colon subsides, the diet is expanded. You can include in your diet meat and fish broths, vegetable broths with finely chopped vegetables, potatoes, meatballs with the addition of onions and bay leaves; lean or low-fat meat - beef, veal, chicken, turkey, rabbit, meatballs, rolls, more tender - in pieces, poultry - without skin. You can eat lean fish - in pieces and chopped, boiled, steamed and aspic. Vegetables recommended are potatoes, zucchini, pumpkin, carrots, cauliflower, boiled and mashed green peas, other vegetables are excluded. Porridges from various cereals are allowed, except millet and pearl barley; dishes made from egg whites or soft-boiled eggs, up to 2 pieces per day; from sweet dishes - jelly and mashed compotes, jellies, mousses, souffles from sweet berries and fruits, baked apples, pears, marshmallows, marshmallows, jam, if well tolerated, sweet varieties of berries (strawberries, wild strawberries, raspberries, as well as juices from them in half with water) no more than 100 g per day. Milk and dairy products are allowed, fermented milk products are more beneficial; milk and fruit sauces; from spices - bay leaf, dill, parsley, cinnamon, cloves; butter no more than 15 g per serving; stale wheat bread, dry biscuits, savory pies once a week.

After some time, the menu can be expanded, food transitioning from general to general. Food is given unchopped, and dishes are cooked boiled or steamed, or baked in the oven.

Mineral waters such as “Minskaya” and others are useful. You should drink heated water 10–15 minutes before meals 3 times a day, first half a glass, then a glass.

SAMPLE MENU FOR A WEEK FOR CHRONIC COLITIS ACCOMPANIED BY DIARRHEA MONDAY
First
breakfast: steamed meat cutlets, mashed potatoes, pureed sweet rice porridge, tea with sugar and lemon.

Second breakfast: pureed cottage cheese with milk.

Lunch: meat broth soup with pureed meat, steamed meat soufflé, carrot puree, pureed apple compote.

Afternoon snack: tea with crackers.

Dinner: buckwheat pudding with cottage cheese, tea with sugar.

At night: jelly.
TUESDAY
First breakfast: cottage cheese soufflé, semolina milk porridge, tea with sugar.

Second breakfast: baked apple.

Lunch: broth with meatballs, steamed fish soufflé, mashed potatoes, fruit juice jelly.

Afternoon snack: rosehip decoction with sugar and crackers.

Dinner: steamed meat cutlets, pureed rice porridge, tea with sugar and lemon.

At night: jelly.
WEDNESDAY
First breakfast: steamed veal meatballs, pureed buckwheat porridge with milk, tea with sugar and lemon.

Second breakfast: applesauce with whipped egg white.

Lunch: well-cooked rice soup in meat broth, potato casserole with boiled pureed meat, pureed dried fruit compote.

Afternoon snack: tea with sugar, dry cookies.

Dinner: fish bits baked with bechamel sauce, zucchini soufflé, tea with sugar.

At night: blueberry jelly.
THURSDAY
First breakfast: soft-boiled eggs - 2 pieces, oatmeal porridge with milk, tea with milk.

Second breakfast: pureed cottage cheese with milk.

Lunch: broth with noodles, steamed meat balls, mashed potatoes, apple mousse.

Afternoon snack: rosehip decoction with sugar and crackers.

Dinner: meatloaf stuffed with steamed omelet, boiled cauliflower, baked in sour cream, tea with sugar.

At night: jelly.
FRIDAY
First breakfast: homemade curd cheese, well-cooked sweet rice porridge, tea with sugar and lemon.

Second breakfast: baked apple.

Lunch: well-boiled pearl barley soup with carrots, boiled beef stroganoff, boiled noodles, fruit jelly.

Afternoon snack: fruit juice, half diluted with boiled water, crackers.

Dinner: steamed cutlets, mashed potatoes, tea with sugar.

At night: strawberry jelly.
SATURDAY
First breakfast: curd pudding, pureed buckwheat porridge with milk, tea with milk.

Second breakfast: baked apple or ripe tomatoes without skin.

Lunch: homemade noodle soup with chicken broth, pureed rice porridge, pureed dried fruit compote.

Afternoon snack: fruit juice, half diluted with boiled water, waffles.

Dinner: fish aspic, carrot-apple soufflé baked in sour cream, tea with sugar.

At night: jelly.
SUNDAY
First breakfast: herring pate, mashed potatoes, coffee with milk.

Second breakfast: ripe berries.

Lunch: soup from pre-fabricated vegetables, finely chopped, stew from meat with vegetables, compote from pureed apples.

Afternoon snack: tea with sugar, cheesecake with cottage cheese.

Dinner: steamed meatballs, semolina pudding with sweet gravy, tea with sugar.

At night: kefir.

NUTRITION FOR ENTEROCOLITIS

Enterocolitis is an inflammation of the small intestines with simultaneous damage to the large intestines, characterized by diarrhea or, conversely, constipation.

In acute enterocolitis, which is accompanied by frequent diarrhea, the body becomes depleted of fluid, and this leads to dehydration. Therefore, in the first two days of whiteness, you need to sharply limit the amount of food, and to quench thirst and prevent dehydration, drink hot, strong tea without sugar.

Rice water and blueberry jelly have a beneficial effect on the intestines. On the third day, the patient is allowed food that promotes the excretory and motor functions of the intestines and which would weaken fermentation processes. To do this, limit calories to 200 calories, reduce the amount of carbohydrates to 200 g, fat to 60 g, salt to 5 g, and increase the amount of vitamins A, B, C, PP. Food is prepared pureed and boiled and taken 5-6 times a day.

For acute enterocolitis, the following products are recommended: white stale bread up to 200 g per day, butter up to 40 g, sugar up to 60 g, mucous soups with water from rice or oatmeal, wheat bran, meat broth with semolina or rice, cream soup in meat broth. For second courses, we recommend lean beef, pureed chicken, lean boiled fish, semolina porridge, rice porridge, oatmeal in water with butter, fresh pureed cottage cheese. For dessert they use blueberry jelly, made from cherries, black currants, raspberries, strawberries, jelly and juices from oranges, tangerines, and lemons.

Patients receive such nutrition until the acute symptoms in the intestines disappear, then the menu can be expanded. Painful processes in the intestines can occur as a result of excessive consumption of unripe fruits, peas, beans, cabbage, and black bread. The manifestation of putrefactive dyspepsia is observed in those who consume stale food. Treatment in such cases begins with fasting, followed by an apple day, on which the patient can eat up to one and a half kg of apples in small portions, then switch to a diet with a limited protein content and a moderate increase in the amount of carbohydrates. From the 10th day, meals can be with a normal protein content. It is very useful to spend a berry day using fresh berries - strawberries, wild strawberries, raspberries, 1.5 - 2 kg per day.

SAMPLE MENU FOR ENTEROCOLITIS FOR A WEEK

2 – 3 day

For the whole day: white bread – 200 g.

First breakfast: meat pate, pureed rice porridge, tea with sugar.

Second breakfast: pureed low-fat cottage cheese, baked apple with sugar.

Lunch: broth with meatballs, steamed meat cutlets, mashed potatoes, fruit jelly.

Afternoon snack: soft-boiled egg, rosehip infusion.

Dinner: semolina pudding with fruit sauce, boiled fish or 2 eggs.

At night: jelly.

4 – 5 day

For the whole day: white bread 200 g.

First breakfast: curd cheese, semolina porridge, tea with sugar.

Second breakfast: cottage cheese, baked apples with sugar.

Lunch: well-boiled rice soup with pureed meat, boiled meat, pureed rice porridge, cherry jelly.

Afternoon snack: soft-boiled egg, rosehip infusion.

Dinner: fish aspic, semolina pudding with gravy.

At night: jelly.

5 – 6 day

For the whole day: white bread – 300 g

First breakfast: boiled tongue, pureed buckwheat porridge, tea with sugar.

Second breakfast: pureed cottage cheese, baked apples with sugar.

Lunch: pureed potato soup, boiled beef stroganoff, mashed potatoes, fruit jelly.

Afternoon snack: egg and rose hip decoction.

Dinner: boiled fish with rice, noodles with cottage cheese, tea with sugar.

At night: jelly.

NUTRITION DURING THE PERIOD OF EXCERNSATION OF THE DISEASE

During the period of exacerbation of the disease, it is necessary to protect the intestine from mechanical influences as much as possible.

After a short-term water-tea diet, which lasts from 6 to 12 hours, food is prescribed consisting of weak meat broth or pureed soup, chopped meat cutlets or fish cutlets. Allowed are rice or semolina porridge, puddings with water or milk, cottage cheese pureed with sugar, fruit jelly, jelly, white crackers, eggs (at first only the yolk, and then whole, hard-boiled). For dessert, jelly and infusions of blueberries or black currants are desirable. You should not eat raw vegetables, fruits, nuts, black bread, fresh berries, or canned food.

If there is an inflammatory process in the small intestine or colitis with copious foamy stools, you need to increase the amount of protein. The meat and cottage cheese are pureed, the fish is lean, river fish, eggs are healthy. Food is taken 5 times a day. Food and drink are given warm, because cold foods and water speed up the passage of food gruel and cause increased bowel movements.

As the condition improves, the menu expands. Vegetables in the form of puree begin to be introduced into the diet, then chopped and boiled fruits. Crackers are replaced with stale, dry white bread.

Table of contents

Dish recipes

The patient will have to prepare special dietary meals to avoid relapses.

Meat broth with egg flakes

You will need:

• 0.5 liters of second beef broth;
• egg;
• oil.

Meat broth with egg flakes is a dish of Latvian cuisine.
Bring the broth to a boil, add a little oil. Beat the egg thoroughly with a blender and pour into a container with meat broth. Stir quickly. Add salt.

Poultry puree soup with rice

You will need:

• 1 turkey fillet;
• salt;
• 100 g white rice;
• homemade crackers.

Poultry puree soup with rice is very tasty.

Boil the rice and pass through a sieve. Grind the boiled turkey using a blender. Mix all the ingredients and then boil in a small amount of clean water.

Meatballs with rice

You will need:

• veal - 0.5 kg;
• white rice - 100 g;
• salt.

Meatballs with rice can be served for lunch or dinner.

Pass the meat through a meat grinder. Add boiled rice to the minced meat and add salt to the mixture. Whisk. Form into balls and place in a steamer.

Boiled cod with Polish sauce

You will need:

• 250 g cod fillet;
• 100 ml fish broth;
• 2 tbsp. l. flour;
• salt;
• egg.

Boiled cod with Polish sauce is soft and flavorful.

Boil the fish in water with a little salt. Lightly fry the flour in a dry frying pan, pour in the fish broth, add salt. Leave to cook for 3-5 minutes. Boil the egg and chop using a grater. Add to flour. Pour the resulting sauce over the fish when serving.

Blueberry jelly

For preparation you need fresh blueberries (500 g), potato starch (10 g), granulated sugar (150 g), clean water (200 ml). Rinse the berries thoroughly and sort them. Discard damaged and rotten fruits. Grind the remaining ones and squeeze out the juice. Pour water over the pulp and cook for 10 minutes. Strain the broth, add granulated sugar, and bring to a boil. Mix the juice with starch, pour half of it in a thin stream into the container with the product, stirring continuously. Bring the mixture back to a boil. Add the remaining juice to the mixture when it has cooled. Then mix thoroughly.

Blueberry jelly is a very satisfying drink.

Recipes for simple and tasty dishes

With inflammatory bowel disease, the menu has certain restrictions. It is especially difficult for patients during the period of exacerbation, when there is nonspecific ulcerative colitis, or a pathological process with constipation. Simple and tasty dishes that are easy to prepare will help you diversify your diet.

Traditional recipes for colitis

Traditional medicine can be used as an additional method of treatment.
Decoctions and infusions should not replace medications prescribed by a gastroenterologist or be used instead of taking antibiotics. Before taking any folk remedies, you should consult your doctor. To reduce the intensity of pain and the severity of symptoms of the inflammatory process, use decoctions of mint or sage. You should drink them twice a day, 100 ml for 14 days.

Yarrow decoction helps relieve inflammation. It is taken in 3 tbsp. l. three times a day for 1 month.

Disease prognosis

The prognosis depends on the stage at which the disease was detected and therapy was prescribed. If a person begins treatment in a timely manner, stable remission can be achieved quickly. Attacks of exacerbations in such situations are stopped quickly, and the opportunity to lead a full life remains.

The doctor draws up a menu for each patient.

If the diagnosis is made late, cancer may develop, and bleeding in the gastrointestinal tract is often observed.

Some patients become disabled. In severe cases, the patient may die.

The development of pathology is influenced by a person’s age, the presence of other diseases, and individual tolerance of the proposed products. The doctor must take these factors into account when creating a menu.