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Characteristics and technology of preparation of dishes for dietary nutrition
PLAN
Introduction
Characteristics and purpose of diet
Features of the culinary processing of products for diet
Recommended meals for diet
Introduction
Diet (medical) nutrition is one of the most important preventive and therapeutic measures aimed at maintaining and strengthening the health of the population. The word "diet" in translation from Greek means "lifestyle, diet."
In young families, there is a neglect of nutrition. The reasons for this are different: housing and household workload, lack of personal organization, inability to systematically use their funds. Improper nutrition leads to a weakening of the body, a decrease in efficiency and resistance to various external influences, and later to chronic diseases of the digestive system. Gastritis, colitis, cholecystitis, gastric ulcer as a consequence are not uncommon even at a young age. In some young families, especially the well-to-do and well-to-do, the habits of intemperance in eating are developing, which also leads to various ailments and diseases. Overeating, especially against the background of a decrease in physical activity, contributes to excessive obesity already at a young age, and later affects the work of the heart and blood vessels, affects the liver, causes pathological changes in the joints and spine, leads to diabetes and many other diseases.
Diet nutrition is both a preventive factor and an essential part of the comprehensive treatment of diseases. Currently, in connection with the mass medical examination of the population, the role of the use of dietary food for a preventive purpose is increasing in cases where the disease is in a latent state. As a preventive factor, it is widely used in the convalescence stage to quickly restore working capacity, to prevent the development of the disease and possible complications after it, the transition of acute diseases to chronic ones, to consolidate the therapeutic effect. In many diseases, nutritional therapy is the most important independent therapeutic factor. Currently, it is used for almost all diseases, since the chemical components of food affect all metabolic processes in the body. diet culinary diet menu
On the basis of data on the characteristics of metabolism, the state of organs and systems of a particular patient, a certain amount of nutrients is prescribed, products, methods of their culinary processing and an appropriate diet are selected. Diet food should be purely individual, ensure digestion in case of dysfunction of the digestive system, take into account the interaction of nutrients in the body, spare damaged or disturbed enzyme systems, stimulate recovery processes in organs and tissues, compensate for the loss of nutrients by the patient's body. The diet should take into account both local and general effects of food on the body. Food has a local effect (mechanical, chemical, thermal) on the senses and directly on the gastrointestinal tract. The general effect of food is determined by a change in the composition of the blood, the functional state of the nervous and endocrine systems, and then other organs and systems of the body. In addition, in dietary nutrition, methods of sparing, training, unloading and contrasting days are used, depending on the severity of the disease and the duration of the diet. Diet food is prescribed taking into account the nature of the disease, indications and contraindications, the characteristics of the course of the disease, the chemical composition and method of cooking food, local and individual nutritional characteristics.
Diet products of the 1st group should provide mechanical, thermal and chemical sparing. Therefore, they should be well crushed, contain little fiber, extractives, table salt. These products include fine flour from rice, oat and buckwheat for the preparation of cereal broths and pureed cereals, mashed (homogenized) canned food from boiled or blanched vegetables, fruits, meat, fish, previously freed from inedible parts, in a special way. This group also includes enpits - dry, water-soluble concentrates of high nutritional value. They include biologically balanced compositions based on milk, milk-cereals and milk-starch mixtures containing soluble milk protein, milk and vegetable fats, water-soluble and fat-soluble vitamins, well-balanced minerals. Enpits can be combined with homogenized canned foods to create a variety of diet therapy diets. Their use allows you to enrich rations with essential nutrients in an easily digestible form and in the required quantities..
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