How to prepare chicken broth for a patient. What are the benefits of chicken broth? Energy value of chicken broth

How to cook chicken broth? Properly and tasty cooking chicken broth is not difficult. You will need quality meat, clean filtered water and a small amount of spices and fresh vegetables to taste. At the end, chopped greens are added for decoration and pleasant aroma.

Chicken broth - liquid chicken broth, fragrant and pleasant to the taste dietary product with useful features. used as independent dish for disorders of the digestive system and mild colds, for the preparation of sauces, soups, cereal porridge, side dishes and gourmet dishes - salad soups (Lao from green peas with yogurt), etc.

chicken broth calories

The nutritional value and richness of the broth depends on the part of the chicken taken for cooking. From the breast with the skin removed, a low-fat and light decoction is obtained. When using drumsticks and wings, the broth has a rich taste and rich texture.

The average calorie content of 100 g of chicken broth is 15 kcal (2 g of protein per 100 g).

Do not be afraid to get better by eating diet chicken-based soup. Use one of several suggested recipes for a delicious and healthy dish but first some culinary tricks. Without them, nowhere.

To get tasty and juicy meat, salt the broth when boiling. To achieve a beautiful, clear chicken broth, add salt at the end of cooking, as you would with beef broth.
Cook with the lid fully closed to speed up the process - risk of getting cloudy broth due to the strong boiling of water and active foaming.
To make the broth golden, add a small amount of onion peel or an unpeeled onion.
When cooking diet soup it is not recommended to use vegetable frying in vegetable oil. It increases calories. Passing is undesirable for baby food.
The transparency of the broth depends on the fat content of the chicken pieces. Take a breast or fillet, carefully remove excess fat from the thighs and the whole carcass. The sirloin part makes the product more dietary, but less rich, with a mild chicken flavor compared to products from other parts of the bird.

Classic chicken broth recipe

Ingredients:

Chicken (chilled gutted) - 700-900 g,
Carrots - 1 piece,
Onion - 1 head,
Black pepper - 2 peas,
Dill - 2 sprigs.

Cooking:

My chicken in running water.
I take a large bowl (3-liter pan) to fit the gutted bird carcass. I pour cold filtered water.
I put it on the stove. I turn on the maximum fire, bring the water to a boil.
I pour the first chicken broth into the sink. I pour new filtered and clean water.
I boil, remove the foam as it forms. I lower the temperature to the lowest.
I cut the peeled carrots into two parts. I cook chicken with it for 15 minutes. Then I take the carrots out of the broth without removing the pan from the stove.
I throw the whole onion, peeled from the husk, into the prepared broth, salt and pepper.
I cook for 1.5-2 hours at a minimum temperature. I check the readiness of the chicken with a fork. Cutlery should easily go into the meat.
I take out the onion and chicken from the broth. Boiled meat can be used in the preparation of Chicken with Pineapple salad.
I filter and pour the broth, on top I throw chopped sprigs of dill.

Video recipe

How to make chicken breast broth

The breast is the healthiest part of the chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimum fat value (1.9 g/100 g). Thanks to this, the breast (especially in boiled) is used in dietology, is part of the daily diet of athletes and active followers of a healthy lifestyle.

The recipe is very simple. Let's cook delicious broth from chicken breast without the addition of vegetables and a large number spices.

Ingredients:

Breast - 500 g,
Water - 1 l,
Salt - half a teaspoon
Dill - 5 g.

Cooking:

My chicken breast under running water. I send it to a pot with a 2-liter capacity. I pour water. Salt.
After boiling, cook the breast on low heat for 50 minutes. I do not allow the foam to spread over the broth, I remove it in a timely manner with a slotted spoon.
10 minutes before readiness, I throw in finely chopped dill.

I serve dietary broth in a deep plate with cut pieces of breast.

How to cook chicken broth with eggs

Ingredients:

Chicken bones with pieces of meat - 400 g,
Onion - 1 small head
Carrots - 1 piece,
Black pepper - 4 peas,
Fresh herbs - a few sprigs of dill, green onion,
Bay leaf- 1 piece,
Vegetable oil - half a tablespoon,
Salt - to taste.

Cooking:

To get a rich broth, I take chicken bones with pieces of meat. I carefully sort and wash. I send it to the pan, pour 1.5 liters of water. Bring to a boil and skim off the foam.
I turn the fire down to low. While the chicken bones are languishing and give all the juices, I am engaged vegetable dressing.
I clean vegetables, cut into large pieces. I fry in a skillet. I pass on vegetable oil.
I transfer vegetables to meat base I add black pepper. I cook for 45 minutes. I set the fire weak. 10-15 minutes before readiness, I put the eggs in a separate bowl to boil.
I throw lavrushka into the broth. A little salt. I let it brew for 10 minutes, removing it from the stove.
I filter with a sieve, pour the fragrant chicken broth into plates. Top with half a boiled egg, sprinkle with herbs. I prefer green onions and dill.

chicken noodle soup recipe

Ingredients:

Water - 2 l,
Legs of large sizes - 2 pieces,
Noodles - 100 g,
Onion - 1 head small size,
Potato - 1 piece,
Carrots - 1 piece,
Garlic - half a clove
Bay leaf - 1 piece,
Salt, pepper, parsley (greens and root) - to taste.

Cooking:

Chicken legs I rinse, pour water. I salt a little, throw in a bay leaf and set it to boil. After 10 minutes, I remove the lavrushka. After 20 minutes, I take out the boiled chicken legs and put them on a plate to cool.
I also peel my carrots and parsley. I cut into straws. I peel the garlic, but I don't grind it. I cut potatoes into cubes. I leave a small onion head whole.
I send vegetables to the boiling broth, season with pepper. After 10 minutes, I send the noodles to the broth. I don't mix. I turn the fire down to low. I cook until the noodles are cooked (8-10 minutes).

Useful advice. To make the broth clearer, add beaten egg whites 2 chicken eggs. Bring to a boil, carefully strain from the resulting protein flakes.

Video recipe

I pour the soup into bowls. Sprinkle with chopped herbs (parsley) on top. Enjoy your meal!

How to cook chicken broth in a slow cooker

Ingredients:

Poultry meat - 800 g,
Water - 2 l,
Carrots - 1 piece,
Onion - 1 piece,
Bay leaf - 2 pieces,
Salt, pepper (ground and peas) - to taste.

Cooking:

I wash the meat, remove the skin and excess pieces of fat.
I clean vegetables. I cut the carrots and onions into large pieces.
I spread the bird on the bottom of the multicooker, add vegetables on top along with lavrushka and black pepper. I pour water. A bit of salt.
I turn on the multicooker with the selected operating mode "Extinguishing". I set the timer to 1.5 hours.
Open every 20-30 minutes kitchen appliance and perform a simple procedure for removing foam with a slotted spoon.
After the end of the program, I let the broth brew. After 10 minutes, I take the cup out of the multicooker. I take out boiled chicken and use it in cooking other dishes.
Strain the broth with a sieve.

Videos cooking

How to cook chicken broth for a patient with a cold and flu

Ingredients:

Wings - 6 pieces,
Onion - 1 piece,
Garlic - 3 cloves,
Bay leaf - 1 piece,
Carrots - 1 piece,
Quail egg - 2 pieces,
Black pepper, salt, fresh herbs- taste.

Cooking:

I wash the chicken wings, put them on the bottom of the pan. I fill with bay leaves.
I clean vegetables. I cut onions and carrots. I send whole carrots to the pan without frying in a pan, and only a part of the onion.
I pour water. I cook the meat right away with the vegetables.
While the broth is cooking, I'm doing the garlic. I clean and finely crumble.
After 50 minutes, the nutritious chicken broth will be ready. At the end, I put finely chopped onions and pour fresh herbs, pre-chopped.

Such a chicken broth for a patient with colds and flu will turn out to be very fragrant and satisfying (I don’t catch vegetables). To give additional useful properties, I use boiled quail egg.

Spicy chicken broth for colds

Ingredients:

whole chicken- 1.4 kg,
Chili - 2 peppers
Carrots - 1 piece,
Onion - 1 piece,
Bay leaf - 1 piece,
Salt - 2 teaspoons,
Peppercorns - 3 pieces,
Fresh ginger - to taste.

Cooking:

I divide my chicken into large pieces, remove the skin. I fill it with water and send it to a strong fire. After 5 minutes, I drain the liquid, rinse the bird, wash the pan from the foam and set it to boil again.
Turn the burner temperature down to medium. I put chopped vegetables and spices in the broth. First, onions with carrots, after 10 minutes, pepper cut into 2 parts and ginger root.
I cook for 40 minutes on a fire a little more than the minimum. 10 minutes before the broth is ready, add salt. I decorate with greens.

Now I will present 5 step by step recipes delicious chicken soups.

Buckwheat chicken soup

Ingredients:

chicken leg- 1 piece,
Potatoes - 4 things,
Bulb - 1 piece,
Carrots - 1 piece,
Buckwheat grain- 3 large spoons
Allspice- 4 peas,
Vegetable oil - 3 large spoons,
Garlic - 1 clove,
Dill - 1 bunch,
Black pepper (ground) - 5 g,
Bay leaf - 2 pieces,
Salt - 5 g.

Cooking:

For chicken broth I take a ham, slowly mine, put it in a 3-liter pan. I throw in peppercorns, 2 bay leaves, a whole clove of garlic and salt. I bring the chicken to a boil over low heat, removing the foam in a timely manner. Cooking time - 40-60 minutes.
I am preparing a fragrant vegetable passivation from onions and carrots, as for pollock under marinade. Finely chop the onion, spread it on the pan. I rub the carrots on a coarse grater, add after the onions. frying on sunflower oil. I take it off the stove.
I remove the peel from the potatoes, mine and cut into medium-sized pieces.
I sort through the buckwheat, wash it several times in water.
When the broth is cooked, I take out the bird. I spread it on a plate and carefully cut it into pieces. I return to the broth along with potatoes and sorted cereals. Cook until the potatoes are cooked for at least 15 minutes.
Then I put the passivation, add salt and pepper, mix thoroughly. I simmer on low heat for 5-10 minutes.
I take it off the stove, leave it to infuse, tightly closing the lid. I pour the fragrant soup on plates, decorate with chopped dill on top.

Simple and delicious vegetable soup with chicken broth

Prepare useful and tasty dish based on chicken fillet and a large number of fresh vegetables stewed in a pan. It will turn out very tasty!

Ingredients:

Chicken fillet(freshly frozen) - 500 g,
Potatoes - 3 things,
petiole celery- 2 stalks,
Green green beans- 120 g,
Cauliflower- 350 g,
Rice - 2 tablespoons
Tomato - 2 things,
Carrots - 1 piece,
Onions - 2 heads,
Vegetable oil - 1 large spoon,
Salt, pepper, herbs - to taste.

Cooking:

I wash the chicken fillet and put it in a saucepan. I pour cold water. I put it on medium heat. After 5 minutes, I lay a whole onion head. I skim off the foam as it develops. Cook for 15-25 minutes depending on the size of the pieces.
My beans, salt and put to cook in a separate bowl for 10-15 minutes. I disassemble the cabbage into inflorescences. Peel carrots, cut into small pieces. I chop the celery and onion. I cut the tomatoes into cubes.
I strain the chicken broth. I transfer the fillet to a separate plate. Suitable for other dishes. I wash the pan from the remnants of foam on the walls.
I pour the strained broth into a saucepan. I put it on fire. I put in potatoes and rice.
In a frying pan, I cook frying from ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) vegetable oil. A few minutes later I lay the beans. I mix thoroughly. After 5 minutes, I throw chopped tomatoes into the vegetable mixture. I reduce the heat to a minimum and sauté until the tomatoes soften.
In a boiling broth with potatoes and rice, I spread cabbage inflorescences. After 5-8 minutes I add fragrant vegetable base. Stir and simmer for 10 minutes over low heat. At the end, I decorate the dish with a mix of greens (I use dill, parsley, green onions).

Sorrel soup with chicken broth

Ingredients:

Water - 2 l,
Soup set - 500 g,
Carrots - 1 piece,
Onion - 1 head,
Potato - 2 tubers,
Boiled chicken fillet - 200 g,
Sorrel - 200 g,
Bay leaf - 1 piece,
Peppercorns (black) - 4 things,
Salt - 1 pinch.

Cooking:

I make broth from soup set. Thoroughly rinse the mixture different parts chicken and put on the bottom of the pan. I pour water in a volume of 2 liters. I throw lavrushka and salt.
As it boils, carefully remove the foam. While the broth is cooking, I am engaged in vegetables. I clean and chop carrots (on a coarse grater), cut onions (half rings) and potatoes (straws).
After boiling, the first to the future sorrel soup potatoes are sent. Cook over low heat until vegetables are cooked.
While the potatoes are cooking, I fry fragrant and tasty frying of onions and carrots in vegetable oil. Carcass until the softness of the beam. I interfere thoroughly.
Together with the remnants of vegetable oil, I send the passivation to the pan.
I cut the fillet into small pieces, send it to the soup.
At the end of cooking, I add sorrel. Carefully my greens, carefully cut and send to the dishes. I languish for a few minutes. I interfere, taste, salt and pepper if desired.

Chicken soup with vermicelli and potatoes

Ingredients:

Water - 2 l,
Fillet - 500 g,
Potatoes - 250 g,
Carrots - 100 g,
Vermicelli - 60 g,
Onion - 1 head,
Bay leaf - 2 pieces,
Black pepper, salt - to taste.

Cooking:

I take a 3-liter pan and lean chicken fillet. I wash the chicken meat in a deep bowl, cut into pieces of medium size. Transfer from cutting board to a bowl.
I pour water. I make it boil. After boiling, I reduce the heat to a minimum and cook for half an hour. I remove the foam, do not let the broth become cloudy.
I do vegetables. I grate the carrots. I finely chop the onion and throw it into the pan. After 3 minutes, I send carrots to him. Passing the same amount of time. I take it off the stove.
I chop the potatoes into small and neat cubes.
boiled chicken I take it out of the broth. I cut into pieces after cooling. I pour chopped potatoes into the broth. After 10 minutes, it's time for the fillet pieces and carrot-onion mixture.
At the end of cooking, pour out the vermicelli. I mix, do not allow pasta to stick to the bottom of the pan. Cook for 5-10 minutes, add pepper and salt.

Mexican Chicken Soup

gourmet dish with the addition of lemongrass, jalapeno peppers and freshly squeezed lime juice for real gourmets.

Ingredients:

Ready broth - 1 l,
Jalapeno pepper - 1 piece,
Garlic - 6 cloves,
Lemon grass (lemongrass) - 1 stalk,
canned chili peppers - 150 g,
Lime juice - 50 ml,
Olive oil - 1 large spoon,
Green onions - 1 bunch,
Cayenne pepper- 1 piece,
Wheat flour - 1 teaspoon
Chicken breast - 800 g,
Tomatoes - 400 g,
White beans - 400 g,
Salt, pepper, cilantro - to taste.

Cooking:

I take a big pot. I'm pouring ready broth from chicken.
I chop the jalapeno and garlic cloves. I add the chopped ingredients to the broth.
I put chopped lemon grass (stalk), canned chili(leave some for passivation) and pour lime juice previously obtained in a juicer. I bring the broth to a boil over high heat, then reduce to a minimum. I cook for 20 minutes. Then I take out the ingredients with a sieve.
I'm preparing a vegetable pass. I heat up a pan with olive oil. I chop the green onion and fry until soft. Then I add canned chili peppers, chopped garlic cloves and cayenne pepper. At the end I put it in the passage wheat flour. Stir, simmer together for 1 minute.
To the vegetables I spread the chicken breast, cut into several parts. Carcass with vegetables. Fry lightly on each side until half cooked.
I spread the passivation in the pan along with the meat. I add chopped tomatoes, throw in white beans. Cook over low heat for 10-15 minutes, stirring well.

Modern medicine is improving and diseases that were previously considered incurable are successfully cured. In order to avoid the subsequent development of the disease or to eliminate flaws, doctors resort to operations.

At the same time, the body experiences stress, but with their high-quality conduct and proper postoperative care, the body returns to normal. Therefore, it is important to know what you can eat after surgery.

Whatyou can eat after surgerydoctors are obliged to recommend. General rules postoperative food:

3-4 meals a day, optionally making snacks;
give preference to small portions;
reduce intake of salt, sugar and fats;
avoid sugary sodas and alcohol.

After the procedure, you need to adhere to the gradual introduction of products. At first it will be a little water, then light soups and broths, steamed cereals, low-fat dairy products, low-fat varieties of fish, vegetables and fruit purees. It's better to cook for a couple. Allowed to use whole wheat bread or crackers.

The body must recover as quickly as possible and this requires good nutrition, including vitamins, minerals, proteins, carbohydrates. To do this, diversify food with cereals, fish, fresh vegetables and fruits, dairy products, meat. It is not recommended to eat vegetables such as cabbage and radishes.

ToTo restore the disturbed balance of nutrients, you can take special supplements.

What can you eat after appendicitis surgery: menu for the first days

After cutting out the appendicitis, the food intake system becomes one of the points for restoring the patient's body. On the initial day after the manipulation, it is not even allowed to drink. The next day it is allowed to drink non-carbonated mineral water.

After 1-1.5 days, it is allowed to take weak concoctions and soups, which are preferably cooked in water or vegetable broth. For the second, you can cook porridge from the core, rice or oatmeal. From the liquid it is allowed to drink a decoction of rose hips and fruit jelly.

It is not advised to use borscht, pea or fish soup, okroshka. As for meat, pastries, fast food, carbonated drinks, fatty fermented milk products, then you can forget about them for two weeks. Some rabbit meat is allowed, which is considered dietary meat. It is permissible to eat low-fat dairy assortment and definitely berries, vegetables and fruits.

Fromsome taste preferences should be abandoned for a while, and you should also heed the following tips:

chew food thoroughly;
on days 2 and 3, resort to small portions;
eat better 5-6 p. in a day;
it is necessary to give preference to liquid food and avoid solid;
eat dishes at room temperature;
when choosing a food processing method, give preference to steam cooking;
you can eat soup with grated vegetables after the operation, which helps to establish a normal digestion process.

Diet (nutrition) after gallbladder surgery

After elimination of the organ responsible for the processing of bile, the schedule of meals is vital and significantly changes the diet of the convalescent.

What can you eat after gallbladder surgery

food needs to be prepared steam way;
use fractional meals, preferably less, but more often;
eat at the same time.

The strictest diet following cholecystectomy is prescribed in the postoperative 12 hours. In the first hours, it is advisable only to wet the lips with water, and a little later rinse the mouth with unsweetened herbal decoctions. The next day you are allowed to drink fruit compotes, low-fat biokefir and weakly brewed tea. Drink water in small doses after a certain time, no more than 1.5 liters per day.

On the third day, crushed potatoes, juice from pumpkin, apples or beets, light rich soups with the addition of 1 tsp are provided. sour cream or plums. butter, cooked fish low-fat varieties. You can drink sweet tea.

On days 4 and 5, white bread, crackers and simple cookies are added to the portion in a small amount.

On day 6, buckwheat, wheat liquid porridge or oatmeal, cooked in a 1: 1 ratio with milk or water, low-fat meats and low-fat sour-milk provisions are allowed.

After a week and up to 1.5 months, you must follow a sparing diet. After this time, it is allowed to follow a general diet. It consists of vegetables and fruit salads with addition vegetable fats or sour cream, chicken meat, rabbit meat, low-fat veal, cereals, milk, one egg in 5 days, lean first meals.

Dessert may consist of jam, marmalade, honey or marshmallows.
It is forbidden to use:

spicy, fatty foods, smoked meats;
supplies that excite the mucous membrane (onions, garlic, spices, pickles);
fatty meat or poultry;
soda, alcohol and sweets;
a provision that has great amount fiber (coarsely ground bread, legume family);
provisions in cold or hot condition.

Following a planned diet after getting rid of the gallbladder, you can return to your normal lifestyle with slight food restrictions.

What to eat after gallstone removal

Subsequently, the purification of the bile ducts from stones restores the outflow of bile.

AT the postoperative period of time should be kept from the use of products that prevent bile secretion:

preservation and pickles;
food of spicy and fatty quality;
semi-finished products, sausages;
fish and meat fatty delicacies;
muffins, sweets and fresh pastries.

In the days following the medical intervention, it is only allowed to hold the liquid in your mouth or blot your lips with a napkin. After their expiration, you can drink in small sips a decoction of wild rose or mineral water, from which gas has been released in advance.

After 12 hours, the operated person should be given an unsweetened infusion of dried fruits or low-fat kefir to drink, adhering to the interval of 3 hours and in the amount of 100 ml. Take juices and vegetarian soups with 1 tsp. sour cream is recommended for 3 days.

sticking tosparing diet you can eat:

omelets;
sandwiches with cheese and a thin layer of butter;
vinaigrettes;
porridge diluted in milk or water;
meatballs;
liquid vegetable or fruit dishes;
light low-fat soups;
low-fat milk is suitable for drinking, herbal infusions, lukewarm tea;
for dessert - cottage cheese pudding.

To make work easier gastrointestinal tract It's good to stick to a fractional diet.

To resort to edible provisions in a warm state and cook with a steam method or boil. It is necessary to organize the required intake of fluid in the body. From bakery assortment you should choose products with bran.

You can eat cereal soups with well-ground vegetables in the first month after the operation, which prevents irritation of the walls of internal organs. After 2-3 months, you can carefully expand your menu.

Nutrition after bowel surgery: allowed and prohibited foods

There are many reasons why bowel surgery is performed, but all operated patients face the problem of what to eat after surgery.
The postoperative diet is divided into three periods:

Lasts 2-3 days after surgical exposure and consists in taking warm unsalted products of a jelly-like or liquid consistency, not more than 250 g at a time. Reception frequency - 7-8 p. per day. In the first 12 hours, even drinking water is forbidden. After this time, wiped vegetable first dishes and decoctions, compotes without sugar. The volume of the necessary liquid in 1 day is 2 liters. The next day, it is allowed to eat low-fat meat broth and fruit jelly. On the third day it is allowed to take liquid cereals, fish or meat soufflé, one egg.
The period lasts 7-9 days, and at good health a moderate load of the intestine with solid food begins. It is allowed to use wheat, oatmeal, rice or semolina porridge on the water, meat broths, low-fat milk.
Following the release, diet should be followed for at least 3 weeks. Preference should be given to steamed foods and low-fat first courses. It is necessary to carefully eat vegetables and fruits to prevent excessive gas formation. After 2 weeks, it is allowed to add any dairy products to the diet. Food must be at room temperature.

There is a list of foods that you should abstain from for a long period:

rich and fresh bakery products, chocolate;
alcohol;
fat provisions;
smoked meats, spices and salt;
raw milk, fatty dairy provisions;
pasta and legumes;
raw vegetables;
nuts and mushrooms;
cocoa, coffee, soda and cold drinks.

Diet after intestinal surgery (oncology): menu for the week

In the first week after surgery, the patient can eat broths, vegetable puree and liquid concentration cereals, juices and herbal infusions.

Valid menu for 7 postoperative days:

Day of the week	Food
Monday	Breakfast: dried fruit juice with cracker biscuits
	Late breakfast: steamed rice with raisins and dried apricots, fresh berries or apricots
	Dinner: liquid soup from assorted vegetables, assorted cabbage, potatoes and asparagus, tea or herbal infusion
	Afternoon snack: baked apples, tea with biscuit pastries
	Dinner: low-fat biokefir
Tuesday	Breakfast: Orange juice, pear or peach
	Brunch: peach juice, simple salad, steamed oatmeal
	Lunch: pureed lentil soup, steamed chicken cutlets, boiled beets
	Snack: barley porridge, carrot-beetroot cocktail
	Dinner: green tea, prunes, dried apricots.
Wednesday	Breakfast: oatmeal filled with milk or kefir, warm tea with oatmeal pastries.
	Brunch: Carrot and celery salad, lean boiled fish
	Lunch: stew sweet pepper with carrots, boiled poultry, coleslaw
	Snack: rice milk porridge, low-fat yogurt
	Dinner: oatmeal with yogurt and berries.
Thursday	Breakfast: carrot juice and some nuts
	Late breakfast: boiled buckwheat, fruit, lightly brewed tea
	Dinner: lean soup, baked eggplant, fruit drink
	Snack: whole grain bread, some rabbit meat
	Dinner: ryazhenka with cookies "Maria"
Friday	Breakfast: juice from apples, carrots and beets
	Late breakfast: zucchini or stuffed with rice bell pepper, unsweetened tea
	Lunch: pickle, steamed meatballs, apple-plum compote
	Afternoon snack: steamed rice with raisins, green tea
	Dinner: 250 g curdled milk
Saturday	Breakfast: herbal infusion, a piece of diet bread
	Late breakfast: vegetables, orange or carrot-cucumber juice
	Lunch: pureed soup, cabbage and carrot salad, wheat porridge
	Snack: zucchini stewed with bell peppers, tea
	Dinner: kefir, baked apples
Sunday	Breakfast: low-fat yogurt
	Late breakfast: coleslaw, a piece of black bread, fruit juice
	Dinner: bean soup, beetroot juice
	Snack: buckwheat, boiled rabbit meat, weak tea
	Dinner: yogurt with oatmeal cookies

Diet after surgery to remove hemorrhoids: menu for the week

ATthe first postoperative 24 hours, the patient is given only water. On the second day, they begin to feed in small and fractional portions.

Forsolving the problem: what you can eat after the operation, several examples are recommended:

Menu option	Food
1 option	Breakfast: boiled oat bran with raisins and dried apricots, tea
	2nd breakfast: croutons, cherry juice
	Lunch: shredded cabbage soup
	Snack: a portion of curdled milk or low-fat cottage cheese
	Dinner: steamed meatballs
Option 2	Breakfast: soft-boiled egg, lightly brewed tea
	2nd breakfast: two apples, preferably baked
	Lunch: potato and cereal soup, boiled poultry meat, fruit cocktail
	Snack: croutons, decoction of rose hips
	Dinner: semi-liquid cottage cheese, tea
3 option	Breakfast: semolina, green tea
	2nd breakfast: berry soufflé
	Dinner: light lean puree soup, boiled lean meat, fruit juice
	Afternoon snack: steam omelette, baked apple, Orange juice
	Dinner: boiled low-fat fish, tea

This menu is kept for 7 days after the operation. Within a month after the intervention, it is forbidden to eat food that contributes to flatulence, as well as vegetables that can irritate the intestines (onion, garlic).

From the diet, it is necessary to remove the food that causes blood flow to the pelvis. It's all spicy, smoked, marinated. It is necessary to give up alcohol.

Nutrition after gynecological surgery

Compliance with the feeding regimen after gynecological abdominal surgery is of great importance in the renewal female body. In the first 24 hours, if necessary, intravenous injections are administered that have an anti-inflammatory effect and food is not allowed. After this period, infant formula can be introduced into the diet.

A little later, it is allowed to use cereal liquid cereals containing fiber. During this period, it is forbidden to take bread, fat milk and soda. The menu should be diversified with light food and avoid eating raw foods.

After a week, the diet should be significantly increased by adding leafy greens, low-fat meat and fish delicacies, processed by the steam method.

It is desirable to drink a decoction of wild rose and dried fruits. Cranberries and prunes have anti-inflammatory properties and are recommended during this period.

What can you eat after gastric ulcer surgery

Scheme of the postoperative nutrition system, built in the image therapeutic diets with diseases of the gastrointestinal tract, only it is somewhat stricter.

ATthe first few postoperative days it is recommended to refrain from taking drinks and any food. You can only drink water from a spoon. Gradually, liquid food, mainly broths, is added to the diet. Small amounts of sour cream are allowed.

On the third day, 0.5 liters are allowed. liquid food, for fourths up to 1 liter. After five days, it is allowed to eat cottage cheese, semolina and semi-liquid soups. After a week, you can dilute the diet with boiled lean meat and gradually return to the main diet, which consists of boiled and steamed dishes of a thin, soft consistency.

Large pieces need to be crushed. Acceptable food temperature is neither cold nor hot. Allowed to eat steam omelets, boiled eggs, cod. For drinking, a decoction of wild rose and jelly is suitable. In the first few months, lightly dried bread should be taken.

Everything smoked, fatty, spicy, pickled is contraindicated. It is preferable to cook fruits in compote, and choose vegetables without the content of coarse fibers.

SpecialThere are no diets for people with a colostomy. The menu must be selected individually and the best solution after surgical manipulation will be to return to the usual mode of eating, subject to the systematic emptying of the digestive organs. It is advisable to avoid constipation.

You need to eat regularly, carefully choosing foods. During the period of formation of a postoperative scar (1 month), products that promote gas formation should be discontinued ( Rye bread, varieties of cabbage, eggs, onions and garlic, grapes, spicy additives). FROMspecial care should be taken with fatty and hard-to-digest foods.

For a normal bowel reaction to newly introduced foods, you need to consume them gradually. It is necessary to observe moderation in taste preferences, eat edibles often, but in mini-portions.

Nutrition after bladder surgery

The first couple of days after the operation, the patient is injected with a highly nutritious material intravenously. On the second day, moisten the lips with a damp cloth. On the third day after the operation, you can eat low-fat meals- chicken broth, grated cottage cheese, non-solid cereals, which is allowed after the restoration of the peristalsis of the digestive system.

On the fifth day, it is allowed to enter into food steam cutlets and other dishes from dietary meat, boiled cereals and other light meals. Latera decade after the procedure, the patient can return to preoperative food.

Nutrition after inguinal hernia removal

The doctor should inform you about what you can eat after the operation to remove the inguinal hernia. This is one of the points of postoperative recovery, which is very important. After the hernia repair, you need to monitor the work of digestion, avoiding diarrhea and constipation and avoiding excessive gas formation.

ShouldRemove the following foods from your diet:

high-fat, spicy and smoked meats;
legumes;
representatives of the mushroom family;
sweet pastries and rye-ground bread;
soda and alcohol, kvass.

An important component of nutrition is provisions with high content squirrel. Following the removal of the stitches, you can gradually return to the usual diet of food intake under the supervision of a doctor.

What foods can you eat after heart surgery

After surgical manipulations on the heart, feeding should be given great attention.

meat and fat of high fat content;
vegetable and creamy fats, margarine;
semi-finished products;
fatty cheeses;
fast food;
salt;
heavily brewed tea and coffee.

Acceptance only allowed olive oil. For the heart and blood vessels, it is useful to take fish oil containing omega acids. It is recommended to eat boiled red meat and poultry. The diet should be diversified with vegetables, berries and fruits, nuts, prunes, leafy greens, seafood.

As for dairy products, it can be consumed in small quantities and only low-fat. From drinks it is allowed to drink freshly squeezed juices, herbal infusions, rosehip infusion, dried fruit broths, plain and mineral water. You need to stop baking.

proportion of saturated fat in daily rate calories should be no more than 7%;
the share of transgenic fats - no more than 1%;
cholesterol rate - less than 300 g per day;
the menu should contain foods high in fiber and natural fibers;
you need to burn extra calories by playing sports;
Don't go on a high protein diet.

Products for wound healing after surgery

For the speedy healing of wounds, the body needs products containing:

high protein content (meat, fish products, poultry dishes);
vitamin A (fruits and vegetables orange color, liver, eggs, dark green leafy vegetables);
vitamin C (citrus fruits, cabbage, bell peppers, tomatoes, green beans, leafy greens);
zinc (meat and beef liver, seafood, legumes, greens);
arachidonic acid ( pork fat and liver)
fatty acids (oil and fish oil).

It is necessary to create comfortable conditions for the patient, comfort, gentle treatment, and these comprehensive measures will contribute to the speedy recovery of the body.

What you can eat after heart surgery and what not:

Elena Malysheva tell the audience what you can eat after the operation:

Proper diet therapy before and after surgery helps to reduce the frequency of complications and faster recovery of the patient. In the absence of contraindications to food intake, food in preoperative period should create reserves of nutrients in the body. The diet should contain 100-120 g of protein, 100 g of fat, 400 g of carbohydrates (100-120 g of easily digestible); 12.6 MJ (3000 kcal), an increased amount of vitamins compared to the physiological norm, in particular C and P, due to fruits, vegetables, their juices, rosehip broth. It is necessary to saturate the body with fluid (up to 2.5 liters per day), if there are no edema.

3-5 days before surgery, fiber-rich foods that cause flatulence (legumes, White cabbage, wholemeal bread, millet, nuts, whole milk and etc.).

Patients should not eat for 8 hours before surgery. Longer fasting is not indicated, as it weakens the patient.

One of the reasons for urgent hospitalizations and possible operations is acute diseases abdominal organs, united under the name "acute abdomen" (acute appendicitis, pancreatitis, cholecystitis, perforated stomach ulcer, intestinal obstruction, etc.). Patients with an "acute abdomen" are prohibited from eating.

The surgical operation causes not only local, but also a general reaction from the body, including changes in metabolism.

Nutrition in the postoperative period should:

1) ensure sparing of the affected organs, especially during operations on the digestive organs;
2) contribute to the normalization of metabolism and the restoration of the general forces of the body;
3) increase the body's resistance to inflammation and intoxication;
4) promote the healing of the surgical wound.

After operations on the abdominal organs, a starvation diet is often prescribed. The liquid is administered intravenously, and the mouth is only rinsed. In the future, the most sparing food (liquid, semi-liquid, mashed) is gradually prescribed, containing a sufficient amount of liquid, the most easily digestible sources of nutrients. To prevent flatulence, whole milk, concentrated sugar solutions and fiber are excluded from the diet. The most important task of therapeutic nutrition is to overcome protein and vitamin deficiency within 10-15 days after surgery, which develops in many patients due to malnutrition in the first days after surgery, blood loss, breakdown of tissue proteins, fever. Therefore, perhaps an earlier transfer to a full-fledged diet with a wide range of grocery set, but taking into account the condition of the patient, the abilities of his body in relation to the intake and digestion of food.

It is necessary to reduce the phenomena of metabolic acidosis by including dairy products, fruits and vegetables in the diet. After surgery, patients often have a large loss of fluid. Estimated daily requirement in the latter in this period is: 2-3 l - with an uncomplicated course, 3-4 l - with complicated (sepsis, fever, intoxication), 4-4.5 l - in severe patients with drainage. If it is impossible to provide nutrition to operated patients in the usual way, parenteral (intravenous) and tube nutrition are prescribed (see "Probe diets"). Enpits are especially indicated for feeding through a probe or drinking bowl - highly nutritious concentrates soluble in water (see "Canned food and concentrates").

Below is given diet in the postoperative period, compiled taking into account the recommendations of the Research Institute of Clinical and Experimental Surgery and the Research Institute of Food Hygiene. This scheme can be changed taking into account the patient's condition, concomitant diseases and other factors.

Operations gynecological, urological, on soft tissues, bones.

There is no need for special diets. Assign diet number 15 with a sufficient content of high-grade proteins, fresh fruits, vegetables, juices. If the operation was traumatic, was carried out under general anesthesia, then within 1-3 days diet No. 1a or No. 1b is used.

Operations on the thyroid gland.

1st day - hunger, in the evening - warm tea with lemon, if there is no danger of bleeding;
on the 2-4th day, diet No. 1a is prescribed;
on the 4-5th day - diet No. 1b with a transfer on the 6-7th day to diet No. 15.
on the 6th-7th day on diet number 15.

Operations on the lungs, mediastinum, heart.

1-2 day - diet No. Oa;
on the 3rd-5th day - surgical diet No. 1;
on the 5-6th day - diet number 15, and with a tendency to edema or hypertension - diet number 10.

Operations on the esophagus with opening of its lumen(resection, etc.).

Eating through the mouth is allowed no earlier than 5-6 days later. Prior to this, tube and parenteral nutrition is carried out.
On the 7-8th day - the first feeding through the mouth: giving in small sips of 100 ml of sweet warm tea and 50 ml of rosehip infusion;
on the 8-9th day - two meals:

1st - 200 ml of warm sweet tea with lemon,
2nd - 160 ml of meat broth and 50 ml of rosehip infusion,

on the 10-11th day, use the broth, liquid jelly, tea, cream - 50 ml, soft-boiled egg, 20 g butter. The amount of liquid is not limited;

on the 12th-15th day, 6 meals are prescribed. The volume of servings is 100-200 ml. They give tea, broth, puree soup from mashed cereals, cream, kefir, sour cream, soft-boiled egg, mashed fresh fruits, juices;

on the 16th-22nd day, diet No. About is used;

on the 23-27th day - diet No. Ov;

from the 28th day - surgical diet No. 1.

Operations on the stomach(resection, etc.).

1st day - hunger;
on the 2nd day - 1 cup of warm sweet tea and 50 ml of rosehip infusion in a teaspoon in 15-20 minutes;
on the 3rd day - from a spoon 4 cups of warm sweet tea and 50 ml of rosehip infusion;
on the 4-5th day, with normal peristalsis, no bloating, gas discharge, diet No. Oa is prescribed (an additional 2 soft-boiled eggs);
on the 6-8th day - diet No. About;
on the 9th-11th day - diet No. Ov;
on the 12th day - diet No. 1 or No. 1 surgical.

Operations on the biliary tract(cholecystectomy, etc.).

1st day - hunger;
on the 2nd-4th day - diet No. Oa;
on the 5th-7th day, diet No. Ob and No. Ov. In these diets meat broths replace with slimy soups, eggs - with steam protein omelettes;
on the 8-10th day, diet No. 5a is prescribed;
on the 15-16th day - diet number 5.

Within 10-14 days after the operation, fat in the diet is limited (no more than 40 g per day). In addition, limit cholesterol-rich foods. It is advisable to use diet No. 5 sparing (No. 5sch) instead of diet No. 5a.

Resection of the small intestine.

1st day - hunger;
on the 2nd-4th day diet No. Oa;
on the 5th-10th day - diet No. About;
on the 11th-14th day - diet No. Ov.
From the 15th day after the operation, a surgical diet No. 1 is prescribed. In the future, diet No. 4b and No. 4c are used.

Appendectomy.

1-2 day - diet No. Oa;
on the 3rd-4th day - diet

Good rich chicken broth is the basis of many culinary specialties. From it you can easily cook a delicious soup, excellent aspic or jelly, fragrant sauces and much more. How long to cook chicken broth? Can vegetables and spices be added to it? All answers newbies culinary arts can be found in our article.

How much to cook chicken broth, and what determines the time of its preparation?

As mentioned above, chicken broth is a versatile base for many dishes. However, in most recipes, the authors most often write such a phrase - boil the chicken until tender. When the carcass is ready and how long to cook the chicken breast for the broth, it is supposed to know in advance.

Of course, experienced cooks and culinary geniuses will not be puzzled by this point. But what about those who cook chicken broth for the first time? How to decide on the choice of product and cooking time?

In fact, everything is very simple - you can cook the broth from any part of the chicken, including previously cooked. Do not be surprised, in many countries of the world it is customary to cook this dish from the bones of pre-baked chicken.

So, to prepare a delicious rich chicken broth, you need to adhere to the following time frames:

For home grown chicken, the cooking time will be about 1 hour.
Broiler chicken carcasses cook a little faster than homemade ones, namely 50 minutes.
A chicken that has lived with you for a long time and has already grown old will be ready after 3 hours of cooking.
And if you like boiled chicken and broth prepared by poaching, then everything will take you 25-30 minutes.

As you can see, the cooking time depends on the quality of the meat, how the chicken is raised, and, of course, the cooking method. For example, if you like to use modern kitchen gadgets, then it will take much less time to cook broth in a pressure cooker or slow cooker. It is quite difficult to orient in time here - everything will depend on the power of the device. In addition, the cooking time may vary depending on the weight of the carcass, the lifespan of the chicken and the freshness of the meat. So, a frozen chicken must first be removed from the refrigerator and rid of ice, and add another 10-15 minutes to the cooking time.

But all these time frames refer only to the whole chicken. In our country, broth is prepared in this way extremely rarely, and most often only individual parts of the chicken are used. How much to cook chicken broth from breast, legs, bones and thighs? Boneless chicken pieces in boiling water will reach readiness in 15-20 minutes. If the fillets are with bones, then another 5-10 minutes must be added to the cooking time.

As an example, you can try cooking delicious chicken broth according to our recipe.

Chicken broth after surgery: recipe

In addition to the fact that chicken broth has amazing taste, he is still excellent source minerals and is known to strengthen the immune system and improve digestion. That is why doctors unanimously advise sick people, especially after surgery, to use chicken broth as a drink.

Compound:

a small chicken weighing up to 1 kg;
2 medium sized carrots;
fresh greens;
small bulb;
celery root.

Cooking:

An equally important aspect when cooking chicken broth is the observance of the temperature regime. For this experienced chefs resort to a little trick: a small glass ball is lowered to the bottom of the pan. When the water temperature is normal, the ball lies still, but if the gas is too large, it starts to tap on the bottom of the pan.

Usually on the Internet I see the following recommendations on how to cook broth for the patient:

Take a blue bird (meaning a chicken), fill it with water, put on fire, do not forget to add salt, and an hour after boiling, the broth is ready.

For healthy people this broth would be good. Meanwhile, the broth for the patient old recipe prepared differently.

How to cook broth for a patient, an old recipe

Of course, chicken broth for the patient can also be cooked, but not in the same way as described above. And the chicken itself should not be blue or gray, but pink and not frozen, but chilled.

Also, if we cook chicken broth for the patient, then it is best to take the breast. chicken legs it is better not to take it, especially the lower part, a lot of harmful substances accumulate there, otherwise, after drinking such a broth, the patient may become even worse.

To cook the broth for the patient, you can take not only chicken meat. You can take turkey, rabbit, veal meat, even non-fat pork will do. Turkey and rabbit meat is considered dietary.

Well, now directly about how to cook broth for a patient according to an old recipe

The meat must be cut into small pieces. Take a bottle with a thick bottom and a not very narrow neck. Put finely chopped pieces of meat into this bottle.

Lower the bottle into a pot of boiling water so that the water level is above the meat. It is better to put gauze folded in several layers at the bottom of the pan so that the bottle does not burst.

Cook over low heat. During cooking, the meat will release juice. It is precisely this juice that the patient needs to drink. This is how the broth was cooked for the patient according to an old recipe. Salt is not added.

Now compare what we are very often advised in our time: cook the meat for 20 minutes, pour out the broth, pour the meat again with water and put on fire. Familiar? That is, pour out all the nutrients that were released during the cooking process of meat.

Drink water, eat water….. And all this under the brand name "Dietitians advise". If you feed the patient with a similar “broth”, which consists practically of only water and does not contain any nutrients, then he will stretch his legs.