Features of culinary processing of products for therapeutic nutrition

When cooking products, their physical and chemical properties change. This should be taken into account when preparing food for patients. After all, it is important to give food such properties that it has a therapeutic effect on the General condition of the body!

How can I reduce the concoction effect that leads to an increase in the acidity of gastric juice?

For example, it is known that meat extractives have a strong sokogonnoe effect, that is, they increase the secretion of gastric juice and increase its acidity. In turn, an increase in the acidity of gastric juice increases irritation of the gastric mucosa and aggravates a number of diseases (gastritis with increased secretion, stomach ulcers). Using various processing methods, you can reduce the amount of extractives in meat. So, when cooking a part of the extractives of meat goes into the soup, so boiled meat no longer has a strong sokogonnym action.

How to reduce mechanical and chemical irritation of the gastric mucosa?

To reduce mechanical irritation of the gastric mucosa, products are often subjected to thorough grinding by rubbing through a hair sieve or re-passing through a meat grinder. When cooking for a couple of articles of cutlet mass turn out dishes that are chemically and mechanically minimally irritating to the gastric mucosa. These dishes include: steamed meat and fish dumplings, souffles, mashed potatoes, and bats.

How to increase sokogonnym action, leading to increased acidity of gastric juice?

If you want to increase the sokogonnoe effect of food (with gastritis with reduced secretion and other diseases), then the cutlets should not be steamed, but fried in oil, however, without breading. This treatment will ensure the preservation of extractive substances in meat or fish, and the thin crust formed on the surface of the cutlets will increase the sokogonnoe effect of meat.

How to keep the maximum amount of vitamins and mineral salts in boiled vegetables?

Some types of processing vegetables (for example, immersing them for 2-3 minutes in boiling water), as well as long-term storage in water, lead to large losses of mineral salts and vitamins. In this case, the vegetables should not be cooked, but stewed and allowed to soak in a small amount of water so that the water is absorbed into the product. In addition, a patient suffering from a lack of certain vitamins and mineral salts is recommended to give fresh herbs, fruit and vegetable juices. Knowing which vegetables and fruits contain the missing mineral salts and vitamins, it is not difficult to make an appropriate diet for the patient.

How to cook dishes with a reduced appetite?

If you have a poor appetite, you may need to introduce the maximum amount of nutrients to the patient in the minimum amount of food. In such cases, products with a high caloric content are selected.

How to prepare meals for obesity and diabetes?

When obese, it is necessary to introduce a small amount of nutrients, especially carbohydrates, into a sufficient amount of food. Then select food that contains a lot of plant fiber, which is almost not absorbed by the body.

In order to limit carbohydrates in diabetes, sugar should be replaced with saccharin, xylitol or sorbitol in sweet dishes. Xylitol can also be used in making dishes for obese people. Fructose in diabetes mellitus in small amounts (25-30 g) is allowed to be consumed, but only with the permission of a doctor and subject to patient tolerance.

How to prepare meals for constipation?

In some types of constipation, the patient is prescribed food rich in fiber, which increases intestinal peristalsis.

What to do for liver diseases?

People suffering from liver diseases often do not tolerate animal fats such as pork, beef fat, and others. Therefore, dishes for people with liver disease are prepared in butter.

How to prepare meals for heart and kidney diseases?

For heart and kidney diseases, dishes are prepared without salt. To improve the taste of such dishes, lemon juice, cranberries, boiled and then fried onions are added to them (unless these additives are contraindicated in this disease).