Some patients psychologically perceive natural nutrition with ordinary products better than taking enteral mixtures.

In these situations, it is possible to recommend preferential nutrition with enteral media supplemented with meals from the diet corresponding to the postoperative stage of surgical diets, or parallel parenteral nutrition..

Brief characteristics of surgical diets.

They carry out the maximum unloading and sparing of the digestive organs, prevent the phenomena of intestinal dyspepsia liquid, semi-liquid, jelly-like, pureed food. Diets contain the most easily digestible sources of protein, fat and carbohydrates, increased amounts of fluids and vitamins. Table salt is severely limited. Frequent small meals are recommended.

Diet No. 0a is prescribed, as a rule, for 2-3 days and is characterized by extremely low nutritional value (table. 39. 3, 39. 4).

Table 39. Characteristics of the diet No. 0a Average appointment time: 2-3 days Diet 8 times a day (no more than 200-300 g per reception) Culinary processing Liquid and jelly-like dishes Temperature of meals transfer of patients to a full diet with a wide range of food, but taking into account the state.

The low plastic and energy value of these surgical diets requires their mandatory supplementary means of enteral and (or) parenteral nutrition.

With normal processes of rehabilitation treatment, the absence of complications, the earliest possible transfer of patients to a nutritious diet with a wide range of food is required, but taking into account the patient's condition, food tolerance, functional activity of the gastrointestinal tract.

In cases where the recovery processes of the digestive system are favorable, the patient is transferred from enteral nutrition (or diet No. 1a) to surgical diet No. 1 (Table. 39. 7, 39. eight).

Table 39. Characteristics of the surgical diet No. 1 Purpose of prescription Moderate chemical, mechanical and thermal sparing of the gastrointestinal tract with adequate nutrition, reduction of postoperative inflammation, stimulation of regenerative processes, normalization of secretory and motor-evacuation functions of the stomach and intestines General characteristics In terms of energy value, protein content, fats.

Strong causative agents of secretion of the stomach and intestines, irritants of the mucous membrane of the gastrointestinal tract, which linger for a long time in the stomach and difficult to digest foods and dishes are limited. Moderately limited table salt Diet Fractional, 5-6 times a day Cooking Rubbing, cooking in water, meat, fish or weak vegetable broth, as well as steaming. Individual dishes are baked without crust. Fish and non-coarse meats are allowed in pieces Temperature of food Very cold and hot food excluded Chemical composition:.

proteins 110 g (60% animal) fats 100 g (20% vegetable) carbohydrates 400-450 g energy 2950-3150 kcal free liquid 1.5 l medbe. ru.