Characteristics and technology of preparation of dishes for dietary nutrition plan introduction

2-3 pieces per day. Soft-boiled, steamed omelet.

Excludes: hard-boiled and fried eggs;cereals

Semolina, rice, buckwheat, oatmeal. Porridge cooked in milk or water, semi-viscous and pureed (buckwheat). Steam soufflés, puddings, grinded cutlets. Vermicelli, finely chopped boiled pasta.

Exclude: millet, pearl barley, barley, corn grits, legumes, whole pasta;vegetables

Potatoes, carrots, beets, cauliflower, limited green peas. Steamed or boiled in water and mashed (mashed potatoes, soufflés, steam puddings). Unwashed early pumpkin and squash. Finely chopped dill for soups. Ripe non-acidic tomatoes up to 100 g.

Excludes: white cabbage, turnips, rutabagas, radishes, sorrel, spinach, onions, cucumbers, pickled, pickled and pickled vegetables, mushrooms, canned vegetable snack bars;snacks

Boiled vegetables, meat, fish salad. Boiled tongue, liver pate, doctor's sausage, milk, dietary; jellied fish on vegetable broth, sturgeon caviar, occasionally soaked low-fat herring and forshmak, mild cheese, unsalted ham without fat.