Diet name PROTEIN-RICH DIET (9)
For people with:
cachexia,
Severe/extensive burns,
extensive injuries,
In cancer,
compensated cirrhosis,
Application Chronic active hepatitis,
nephrotic syndrome,
Chronic circulatory failure,
Cushing's disease,
hyperthyroidism,
Diseases that run with prolonged high fever.
is a modification of the easy-to-digest diet, in which the protein content
is 1.5-2.0 g/kg body weight, or 100-130 g protein/day,
The energy and nutritional value of the diet is adjusted to the patient's
body weight and physiological state, based on current nutrition standards
for the Polish population and guidelines of scientific societies,
for very cachectic, febrile patients, the energy value of the diet should be
higher, while patients who are lying down, without fever, require a diet
of about 2000 kcal,
In justified cases, it is recommended to supplement the diet with oral
Nutridrink-type supplements or to use protein powder for meal
preparation, such as Resorce Instant Protein or Protifar,
The diet should be properly balanced and varied in terms of the
proportion of food groups: cereal products, dairy products, vegetables
and fruits, potatoes, meat products and fish, pulses and fats,
Meals should be served 5 times a day as recommended by a doctor
and/or dietician (1st breakfast - 25% of energy, 2nd breakfast - 10% of
energy, lunch - 30% of energy, afternoon tea - 15% of energy, dinner -
Dietary recommendations 20% of energy, paying attention to the distribution of protein products
across all meals),
Eliminate eating between meals,
The diet should be varied, diversified in terms of taste, color, texture and
digestibility of food and thermal processing,
Include water/beverage with limited sugar content in each meal,
In addition to the drinks included in the menu, the patient should have
constant access to drinking water -
water dispensers in each ward
are recommended,
The addition of vegetables or fruits to each meal (a minimum of 400 g
per day), with vegetables predominating; at least some vegetables and
fruits should be served raw,
Milk and dairy products, including fermented beverages or plant-based
products substituting for dairy products should be served
in at least 2 meals per day,
Each day, serve at least 1 serving from the group of meat, eggs, other
plant-based substitutes for animal protein, such as wheat gluten-based,
Fish and/or fish products (mainly from marine fish) should be included
at least 3 times in the decadal menu,
At least 1 meal per day should contain products rich in unsaturated fatty
acids,
Animal fats such as lard should be limited in favor of vegetable fat,
At least 1 meal per day should contain products rich in unsaturated fatty
acids,
Simple sugars should be eliminated from the diet,
It is advisable to limit heavy and bloating foods.
When selecting products, pay attention to their:
Quality,
shelf life,
seasonality.
Culinary techniques used:
Traditional cooking or steaming,
Braising without frying first,
Baking without the addition of fat, such as in aluminum foil, in baking
sleeves, parchment paper, heatproof dishes and in convection ovens,
Grilling without adding fat, on a grill pan or electric grill.
Practical tips for making meals:
soups, sauces and dishes should be made from natural ingredients,
without the use of food concentrates, excluding concentrates made from
natural ingredients
in order to increase the protein content of the diet, it is advisable to
enrich meals with protein-rich products, such as powdered milk,
powdered eggs
Do not add roux to dishes,
Limit sugar added to beverages and foods,
Minimize the addition of salt in favor of herbs and natural spices.
Energy (En) K: 2000 - 2200 M: 2201-2400
Energy value kcal kcal
Protein Reference values:
1.5-2.0 g/kg of body weight due
2.0-3.0 g/kg of body weight due for
severe burns of a large body surface area
100-130 g/d, including ½-2/3 animal
protein, with high biological value
Total fat Reference values: 20-30% En
22-33 g/1000 kcal
of which saturated fatty acids Reference values: as little as possible,
Nutritional value
but no more than 10% En
< 11 g/1000 kcal
Total carbohydrates Reference values: 50-55% En
125-138g/1000 kcal
of which simple sugars Reference values: <10% En
< 25 g/1000 kcal
Fiber 15g/1000 kcal
Sodium ≤ 2000mg/day
Food groups Recommended products Contraindicated products
Potato flour, wheat flour, wholemeal wheat and rye bread,
corn flour, rye flour, rice Baked goods with added sugar,
flour, malt, syrups, honey, caramel,
Graham-type medium-grain wholemeal bread,
bread (in limited quantities French croissants (croissants),
1-2 slices), without added Products made from high-grain
sweeteners, flour fried in a large amount of
White wheat bread, rye bread fat, for example: doughnuts,
and mixed, stale bread, favors, pancakes,
groats: small and medium Cornflakes and other sweetened
grains: krakowska, country breakfast cereals, e.g.:
barley, mazurka, pearl, spelt, cinnamon, chocolate, honey,
Cereal products
bulgur, millet, manna, corn, coarse groats,
Instant cereals, e.g.: oatmeal, coarse-grained pastas.
barley, rice, rye, muesli
without added sugar and its
substitutes, e.g.: glucose-
fructose syrup,
fine pasta,
sago,
white rice,
Flour dishes, e.g.: pancakes,
dumplings, kopytka, noodles
(in limited quantities).
Cooked vegetables: carrots, Cabbages: white, red,
spinach, beets, parsley, sauerkraut, Brussels sprouts,
kohlrabi, pumpkin, squash, Onion vegetables: onion, garlic,
green beans, green peas-most leek, chives,
often mashed in the form of dry pulses,
soup or puree, cauliflower Cucumber, peppers, radishes,
Vegetables and vegetable
roses, broccoli roses-dusted Vegetables cooked with a lot of
with flour with fresh butter fat,
preparations
or margarine, pickled vegetables,
Raw vegetables: lettuce, Coarsely grated vegetables,
radicchio, skinless tomato, old vegetables.
grated carrots,
Salads of savoy cabbage and
Chinese cabbage (in limited
quantities).
Potatoes, Potatoes, yams: boiled, fried potatoes (French fries,
Batats roasted. plates).
berries mashed, All unripe fruits:
Ripe fruit without skin, plums, pears, cherries,
Apples, cherries, apricots, gooseberries,
peaches, melons, citrus fruit in sugar syrups,
Fruits and fruit preserves fruits, bananas, candied fruit,
fruit mousses, high-sugar fruit preserves,
Low-sugar fruit jams (from dried fruits.
seedless fruits in limited
quantities).
all,
Legume seeds
Legume seed products with a lot
of salt.
Ground sunflower seeds, all nuts,
Seeds, seeds, nuts pumpkin seeds, sesame "peanut butter," salted.
seeds, flaxseed.
With low fat content, such With high fat content, such as:
as: skinless poultry (chicken, fatty poultry (duck, goose), fatty
chicken, turkey), lean beef, beef and pork, mutton,
veal, lamb, rabbit, lean Cured meats and those with a
batches of pork, such as: high salt content,
tenderloin, loin, ham, Meats fried and braised in the
Lean varieties of unground traditional way,
meats: poultry, pork, beef, Fatty cured meats, e.g.: bologna,
Meat and meat products Baked pates made of lean bacon,
meat, Sausages, sausages, minced
poultry jellies. meat, mortadella,
pates,
Offal meats (pâté, liverwurst,
brawn),
Raw meats such as tartare,
canned meat.
All lean marine and raw fish,
freshwater fish, fish in vinegar,
Oily fish - in limited Fish fried in large amounts of
Fish and fish products
quantities, if well tolerated. fat,
smoked fish,
canned fish.
soft-boiled, hard-boiled eggs,
Fried eggs and steamed Eggs cooked with a lot of fat,
Eggs and egg dishes
scrambled eggs, Eggs fried in fat, lard, crackling,
Eggs in dishes such as pasta. fatty sausage.
Skim or semi-skimmed milk milk and fat cottage cheese,
and cottage cheese, condensed milk,
natural homogenized cheese, Yogurts and dairy desserts with
Fermented milk drinks added sugar,
Milk and dairy products
without added sugar (kefir, fatty ripened cheeses,
yogurt). Feta,
Fromage cheeses,
cream.
Butter (in limited quantities), Animal fats, e.g.: pork lard, beef
soft margarine, tallow, lard,
Vegetable oils, e.g.: canola, hard margarines,
Fats olive oil, clarified butter,
Mayonnaise (in limited coconut and palm fat,
quantities). "coconut butter."
fryer fritter.
Kiselies, compotes, mousses, Sweets containing large
jellies - from fruits allowed, amounts of sugar and/or fat,
Desserts Jellies, kisses, creams, milk Cakes and cakes with
(in limited quantities) puddings, confectionery masses,
Fruit in jelly or cream, confectionery creams, whipped
biscotti, cream,
stale yeast dough, Shortcrust pastries with a lot of
Pudding (without added fat,
sugar or with a small amount puff pastry,
of sugar), Dough with the addition of
Jelly (with no or little added baking powder,
sugar), chocolate,
Kisiel (with no or little added chocolate-like products.
sugar),
Fruit salads made from
permitted fruits without
added sugar.
still water, still mineral high-sugar beverages,
water, fruit nectars,
weak tea infusions, Flavored waters with added
Herbal infusions - weak sugar,
infusions, energy drinks,
cereal coffee, alcoholic beverages,
Beverages
buffalo, natural coffee,
vegetable juices, cocoa.
Fruit juices (in limited
quantities),
Compotes (with no or little
added sugar).
mild natural herbs and Broth cubes and bouillon
spices, e.g. cinnamon, essences,
vanilla, dill, cumin, anise, Ready-made bases for soups and
parsley, citric acid, lemon sauces,
juice, Prepared salad dressings and
Prepared vegetable dressings,
Spices seasonings (in limited Mustard, ketchup,
quantities), vinegar,
Salt (in limited amounts), Horseradish and horseradish on
Horseradish and horseradish vinegar,
on citric acid (in limited soy sauce,
quantities). liquid all-purpose seasoning,
hot spices.
Source: https://www.termedia.pl/
