Proper nutrition in diseases

Nutrition for peritonitis

Nutrition for peritonitis - these are dietary rules and dietary requirements for adults and children with inflammatory lesions in the abdominal cavity, as well as the diet of patients during the postoperative recovery period. Considering that the human body at this time is particularly weakened, and the entire pathology stroke falls precisely on the gastrointestinal tract, the diet should be as gentle as possible, excluding any harmful, difficult-to-digest foods. At the same time, the daily menu should contain a sufficient amount of nutrients to support the body to fight inflammation.

Nutrition for peritonitis

The rules of nutrition for peritonitis are that, firstly, when the first signs of peritoneal inflammation appear, it is forbidden to eat any food, at least until it reaches the medical institution. Most likely, after applying for medical care, the patient will begin to prepare for the operation, which is optimally carried out on an empty stomach. The first day after the operation also takes place in a hungry mode.

In the process of peritonitis treatment, all fatty, spicy, pickled, smoked, fried, salty and spicy foods should be excluded from the patient's menu. In addition, alcohol, any carbonated drinks, cigarettes, tea and coffee are prohibited.

The correct menu in the treatment of peritonitis is based on thermally processed fruits and vegetables, cereals, low-fat varieties of fish and meat. All dishes you need to cook or steam and grind. Allowed liquid mucous soups without oil, fresh porridge in water. Of the drinks offered non-carbonated mineral water, skimmed milk and kefir. Meals are built on the fractional principle, you need to eat at least 4-5 times a day in small portions.

Rules of nutrition after surgery

The operation to remove the source of peritonitis, including purulent or gangrenous peritonitis, rupture of appendicitis, perforation of internal organs, necessarily makes its own adjustments to the patient's diet, since the usual digestion process during this period becomes impossible.

Initially, after surgery, the patient is not able to eat, so the patient is given food parenterally, by infusion. The first independent meal usually takes place no earlier than the moment of stable establishment of peristalsis of the digestive tract. On average, until the patient can already be eaten on his own without a probe, it takes 2 to 4 days after surgery.

It is forbidden to eat:

  • sweets, chocolate, sweets, pastries;
  • fresh bread;
  • sausages, canned goods;
  • salads with fatty dressings;
  • fatty meats and fish;
  • snacks, snacks, fast food;
  • radish, legumes, tomatoes, spinach, cucumbers;
  • corn, barley and millet porridges;
  • fatty dairy products (sour cream, cheese);
  • intestinal irritation fruits, such as plums, grapes, citrus fruits, pears.

At first, the food looks like ground and liquid dishes. Daily caloric content is from 2500 to 3500 kcal. You can eat soups, mashed vegetables (potatoes, carrots), jelly and jelly from berries, as well as low-fat broths, for example, from chicken.

Menu for the week

The features of the daily diet for a particular patient will depend, first of all, on the cause that provoked peritonitis. Under the specifics of the case, a set of products is selected that is able to maximally facilitate the work of the gastrointestinal tract, as well as saturate the body, strengthen the immune system. A sample menu after peritonitis transferred signs for each day of the week.

Monday:

  • breakfast: ground pumpkin porridge, herbal tea;
  • second breakfast: compote of dried fruits;
  • dinner: carrot soup with chicken breast;
  • afternoon tea: herbal tea;
  • Dinner: ground oatmeal on the water.

Tuesday:

  • breakfast: weak green tea, zoological cookies;
  • snack: a glass of low-fat kefir;
  • lunch: light chicken broth, rice porridge on water;
  • snack: compote of non-sour berries;
  • Dinner: a glass of low-fat kefir, zoological cookies.

Wednesday:

  • breakfast: squash-beet puree with oatmeal;
  • snack: herbal decoction, cookies;
  • lunch: chicken broth;
  • afternoon tea: weak tea, white crackers;
  • dinner: steam omelette.

Thursday:

  • breakfast: rice porridge on the water, 1 soft-boiled egg;
  • snack: a glass of juice, a few cookies;
  • dinner: vegetable soup, steam turkey meatballs, buckwheat porridge on water;
  • snack: blueberry jelly;
  • Dinner: steamed fish, oatmeal on the water.

Friday:

  • breakfast: buckwheat porridge with butter;
  • snack: tea with blueberries;
  • lunch: slimy rice soup in chicken broth;
  • snack: low-fat yogurt;
  • Dinner: low-fat cottage cheese, tea, a few pastries.

Saturday:

  • breakfast: rice porridge with soaked dried apricots;
  • snack: a glass of jelly;
  • dinner: vegetable puree with fish steam patty;
  • snack: a glass of yogurt;
  • dinner: steam omelette.

Sunday:

  • breakfast: oatmeal and steam chicken breast;
  • snack: a glass of juice;
  • dinner: chicken broth with vegetables;
  • snack: jelly of berries;
  • Dinner: buckwheat porridge with chicken meatballs, a glass of compote.

Recipes for dishes after peritonitis

All recipes for a diet after peritonitis suggest the use of a limited list of products that are most benign to the digestive tract. The following are examples of dietary meals for patients with a diagnosis of peritonitis.
For the preparation of low-fat chicken broth take the fillet pieces or other parts of the chicken, you can with stones, but without fat, as well as carrots and a little green. For 2 liters of water, take 1 medium carrot, boil it whole, take out after cooking broth. Next, add the fillet, chopped carrots to the pan, bring to the boil and bring about an hour. After the dish is filtered, add the greens, the fillets are crushed with a blender, served either separately as meat puree, or in broth.

For casserole of cottage cheese take a completely fat-free cottage cheese (250 grams), as well as 1 egg, 3 tablespoons of semolina, a tablespoon of sugar. Cottage cheese, egg, semolina and sugar are mixed until homogeneous. The baking dish is smeared with a piece of cold butter, after which the curd mass is spread into it. The dish is baked in the oven at 200 degrees for 20 minutes. If the patient is allowed to eat fruits, they can decorate the casseroles before sending them to the oven.

Pumpkin puree or pumpkin porridge is prepared from pumpkin pieces, which are steamed until done. Next, the pieces are ground in a blender, add a little sugar. Mashed potatoes served warm.

Soup of zucchini puree is prepared in a weak chicken broth for greater nutritional value. First you need to cook the broth itself - for this, 2-3 chicken wings are taken per liter of water, brought to a boil, and then kept on low heat for 40 minutes. One zucchini, carrot and two small potatoes cut into cubes, put in broth and boil until cooked. Next, filter the broth, vegetables are crushed in a blender, returned to the broth, and before serving the dish is decorated with greens.

Like other diseases associated with the violation of the digestive system, any form of peritonitis requires mandatory adherence to therapeutic diets. It should be noted that, even with the successful operation and properly selected drug therapy, the refusal of dietary nutrition during the postoperative rehabilitation period can provoke an exacerbation of the primary source of peritonitis, the return of the inflammatory process, and impaired motility. Therefore, all food in the period of peritonitis treatment should be easily digestible, quickly digestible, balanced. The duration of adherence to the diet the doctor determines in each case individually.

Article author:
Izvozchikova Nina Vladislavovna

Specialty: infectious diseases specialist, gastroenterologist, pulmonologist.

Total experience: 35 years.

Education: 1975-1982, 1MMI, San gig, high qualification, infectious diseases doctor.

Science degree: doctor of the highest category, PhD.

Training:

  1. Infectious diseases.
  2. Parasitic diseases.
  3. Emergency conditions.
  4. Hiv
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