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КАТЕГОРИИ:






Characteristics of the therapeutic nutrition




In the hospitals, sanatoriums and dispensaries carried out a single official numbering system of diets. Enumeration main item of the diets is present in the table below. In the list should not included diets that are rarely used: № 4a/h (free – gluten) in the case of gluten enteropathy, № 5 r while dumping syndrome after gastrectomy, № 10 r – in the case of rheumatoid arthritis, № 14 in the case of urolithiasis with phosphaturia, etc.

Diets Indications to application
№ 0а Unconsciousness of the patient
№ 0b (1а surgical) a condition after operation on digestion bodies
№ 0 c (1b surgical) transitive after a diet 0b to the high-grade food
№ 1а Stomach ulcer in the aggravation phase (the first 8-12 days); sharp gastritis, an aggravation of chronic gastritis; the condition after operations on a stomach (in a 6-7 days); gullet burn
№ 1b Stomach ulcer in an aggravation phase (after 8-12 days of finding on the diet №1а); sharp gastritis, an aggravation of chronic gastritis; the condition after operations on a stomach (after the diet №1а)
№ 1 (Basic) stomach ulcer and chronic gastritis with the normal and raised secretion in the remission stage (3-5 months); the chronic gastritis with the lowered secretion in the aggravation stage; conditions after operations on a stomach (after diets №№ 1а-1b)
№ 2 Chronic gastritis with lowered secretion in the remission stage; chronic enterocolitis in the remission stage; the period after sharp infections and operations
№ 3 Alimentary lock and rectum diseases (crack, hemorrhoids), in the absence of other diseases of bodies of digestion
№ 4 Chronic colitis and entorocolitis in the aggravation stage; dysentery, belly typhus, intestines tuberculosis (at the first 5-7 days)
№ 5 Sharp hepatitis in a recover phase; the chronic hepatitis, cirrhosis, cholecystitis in a remission stage; infringements of functions of the liver and bilious ways without accompanying diseases of stomach and intestines
№ 6 Gout, urolithic illness with formation of stones from salts of uric acid
№ 7 Chronic and sharp glomerulonephritis (in remission), etc.
№ 8 Adiposity (at the absence of illnesses of digestion bodies)
№ 9 At the diabetes with normal or superfluous weight of body, receiving insulin; diabetes with easy or moderate severity; allergic conditions and diseases (rheumatism, the infectious nonspecific polyarthritis, bronchial asthma, etc.).
№ 9a Diabetes (easy or moderate severity) without insulin application, with superfluous weight of body (II and III degree of adiposity)
№ 9b Diabetes (moderate severity and heavy) in the conditions of carrying out insulin and the expanded impellent mode
№ 10 Heart diseases in the stage of indemnification or insufficiency of blood circulation (I-II A stage), hypertensive illness I-II stage, chronic nephritis without infringement of function of kidneys
№ 10a Diseases of cardiovascular system with sharply expressed insufficiency of blood circulation (II-III stage)
№ 10c Ischemic illness of heart, atherosclerosis of coronary, brain, peripheral vessels, hypertensive illness of II-III stage
№ 10i Myocardium heart attack
№ 11 Tuberculosis of lungs, bones, lymph nodes; fall of resistibility of an organism after infectious diseases, traumas, operations, anemia
№ 12 Diseases of nervous system
№ 13 Sharp infectious diseases; quinsy; after operations on the soft fabrics, bones, thyroid gland, etc.
№ 14 Urolithic illness and pyelonephritis, cystitis
№ 15 At the absence of indications to appointment of special medical diet (at the normal condition of digestive channel)

Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption, often for the treatment of obesity or diabetes. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets. Such diets are sometimes 'ketogenic' (i.e., they restrict carbohydrate intake sufficiently to cause ketosis). The induction phase of the Atkins diet is ketogenic. The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates to less than recommended proportions (generally less than 45% of total energy coming from carbohydrates). Low-carbohydrate diets are used to treat or prevent some chronic diseases and conditions, including cardiovascular disease, metabolic syndrome, high blood pressure, and diabetes.

low-fat diet is one that restricts fat and often saturated fat and cholesterol as well. Low-fat diets are intended to reduce diseases such as heart disease and obesity. Reducing fat in the diet can make it easier to cut calories. Fat provides nine calories per gram while carbohydrates and protein each provide four calories per gram, so choosing low-fat foods makes it possible to eat a larger volume of food for the same number of calories. The Institute of Medicine recommends limiting fat intake to 35% of total calories to help prevent obesity and to help control saturated fat intake.

Low-fat diets have been promoted for the prevention of heart disease. Lowering fat intake from 35-40% of total calories to 15-20% of total calories has been shown to decrease total and LDL cholesterol by 10 to 20%; however, most of this decrease is due to a reduction in saturate fat intake. Saturated fat has been shown to raise total and LDL cholesterol in a large number of studies and has also been correlated with a higher risk of heart disease. Furthermore, a high-fat diet can contain "unacceptably high" amounts of saturated fat, even if saturated fats from animal products and tropical oils are avoided. This is because all fats contain some saturated fatty acids. For example, if a person chose fats with only 20% saturated fatty acids, setting fat intake at 35% of total calories would mean that 7% of calories would come from saturated fat. For this reason, the Institute of Medicine recommends consuming no more than 35% of calories from fat.

While low-fat diets lower total and LDL cholesterol, a sudden increase in carbohydrate has been "consistently" shown to raise triglycerides. Increasing the carbohydrate content of the diet gradually has been shown to prevent hypertriglyceridemia.

Very low calorie diet (VLCD) is a diet with very or extremely low daily food energy consumption. It is defined as a diet of 800 kilocalories (3,300 kJ) per day or less. VLCDs are formulated, nutritionally complete, liquid meals containing 800 kilocalories or less per day. VLCDs also contain the recommended daily requirements for vitamins, minerals, trace elements, fatty acids and protein. Carbohydrate may be entirely absent, or substituted for a portion of the protein; this choice has important metabolic effects. The VLCD products are usually a powder which is mixed with water or another low-food-energy liquid. The VLCD is prescribed on a case to case basis for rapid weight loss (about 1.5 to 2.5 kilograms or 3 to 5 pounds per week) in patients with Body Mass Index of 30 and above. The health care provider can recommend the diet to a patient with a BMI between 27 and 30 if the medical complications the patient has due to being overweight present serious health risks.

Vegan diet. Soy milk is a complete protein.Vegan diets are based on grains and other seeds, legumes (particularly beans), fruits and nuts. Meat analogues (mock meats) based on soybeans (tofu), or wheat-based seitan/gluten, are a common source of plant protein, usually in the form of vegetarian sausage, mince and veggie burgers. Dishes based on soybeans are a staple of vegan diets, because soybeans are a complete protein; this means they contain all the essential amino acids for humans, and can be relied upon entirely for protein intake. They are consumed most often in the form of soy milk and tofu (bean curd), which is soy milk mixed with a coagulant; tofu comes in a variety of textures, depending on water content, from firm, medium firm and extra firm for stews and stir-fries, to soft or silken for salad dressings, desserts and shakes. Soy is also eaten in the form of tempeh and texturized vegetable protein (TVP) (also known as textured soy protein, TSP); TVP is often used in pasta sauces.

 






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