When diagnosed acute gastritis the diet should be quite strict. The main principle of dietary nutrition gastritis is the maximum shaking of the gastric mucosa from various factors of influence. Food should have a semi-liquid consistency, not be hot and cold, do not stimulate the enzymatic secretion of the gastrointestinal tract.
The salt is limited to 6 g / day. The amount of liquid is 1500-2000 ml. The menu includes mucous, dairy and vegetable soups. In order to minimize the extractive substances, the meat should be cooked as much as possible and served in the form of a souffle or ground meat. Fish – low-fat species. Vegetables and fruits are included only in cooked form. From cereals are excluded wheat, corn, barley. Macaroni and legumes are not allowed in the diet.
The obligatory component of the diet are milk, dried white bread / crackers, cottage cheese, soft-boiled egg, jelly (not juice!), Jam (non-acid), cocoa, tea. From sweets – sugar, marshmallow, honey.
Diet diet with gastritis in the stage of “subsidence” more extended. Food is not ground, fish and lumpy meat. Kashi – friable. Fats in the form of butter and vegetable oils are added to the prepared food. It is extremely important to comply with the diet (meal time, power split).
Acute gastritis in most cases occurs with normal or increased acidity. In cases of gastritis, taking place against a background of reduced acidity in the stage of recovery, it is recommended to include in the diet foods and foods that stimulate the production of gastric juice.
Power at acute gastritis The stomach differs depending on the period of the disease.
In the initial period (the first day), complete starvation is shown. It is allowed in small quantities only unsweetened tea or boiled water.
On the 2-4 day of treatment, the patient is assigned Diet with the aim of maximum shaking of the gastrointestinal mucosa from thermal, mechanical, chemical effects, reducing the inflammatory process.
A diet with a reduced energy value by reducing carbohydrate intake and, to a lesser extent, proteins and fats. Dishes and foods that irritate the gastric mucosa and excite secretion are excluded. The food is wiped, boiled or steamed, served in a kashitseobraznom state. Hot and cold dishes are excluded from the diet. amount sodium chloride limited. Nutrition fractional (small portions of 6 once a day) with bed rest. At night, milk is taken.
Then the patient is transferred to a more sparing diet in order to stimulate the processes of regeneration of the gastric mucosa.
Power in semi-fast mode:
- The energy value of the diet is reduced.
- Carbohydrates are limited, protein and fat content are normal.
- Excluded are very cold and hot dishes and products that excite / oppress secretory functions and irritate the gastric mucosa.
- The food is served in a puree, steamed or cooked.
- Soups on mucous decoction.
- The amount of salt is limited.
- Drinking regime – not less than 1,5 liters of liquid. At night – milk.
During the recovery period, a diet is physiologically complete, without mechanical shaking. The dishes of different heat treatment and the degree of grinding are allowed-stewed, boiled, baked without crust. Food is not wiped. Products and dishes that strongly stimulate gastric secretion and digestible foods are excluded. Fish and low-fat meat are cooked with a piece, cereals are crumbly. Table salt is slightly limited. The food is fractional, 5-6 once a day.
As the state of the gastrointestinal tract normalizes, the menu expands. In the menu, boiled eggs, cutlets from low-fat meat, fish, potato and vegetable puree are introduced. Along with the expansion of the diet, the portion volume gradually increases and after a few days the patient is transferred to normal nutrition.
Dried wheat white bread, white breadcrumbs, biscuit biscuits, low-fat beef, chicken, turkey, rabbit, omelette, soft-boiled eggs, low-fat fish (carp, pikeperch), condensed milk, cream, cereals (buckwheat, semolina, rice ), vermicelli, unsalted ham low-fat, boiled vegetables (cauliflower, beets, potatoes, carrots, pumpkin, zucchini), unsalted butter, vegetable oils (added to ready meals), souffle steamed steam, fruit jelly, sweet berries and fruit in the form of kissels, jellies, compotes, jam (non-acid), ze fir, soft tea with milk, honey.