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Kidney Diet #7
Diet table number 7 can be prescribed for acute nephritis in the recovery stage, hypertension, pyelonephritis and in other situations when there is a need for a salt-free diet. This nutrition system helps to reduce edema, maintain renal function, and accelerate the removal of metabolic products from the human body. Diet table number 7 is characterized by a somewhat limited content of proteins in the diet, and carbohydrates and fats are present within the physiological norm.
The amount of salt is regulated by the attending physician. The daily volume of free fluid is reduced to about one liter. Extractive substances from mushrooms, fish, meat, as well as sources of essential oils and oxalic acid are excluded. Fish and meat should be boiled. Food temperature is normal. The diet is fractional, about six times a day.
Kidney diet number 7: what is possible, what is not?
If you follow the diet, table number seven is allowed:
Kissels, compotes, rosehip broth, vegetable and fruit juices, weak coffee and tea.
Fritters and pancakes without the addition of salt with yeast, salt-free bread.
Cottage cheese dishes, fermented milk drinks, sour cream, cream, milk.
Vegetarian soups with the addition of cereals, potatoes, vegetables. Soups can be seasoned with butter or sour cream, add citric acid, parsley, dill.
In the form of an omelette or soft-boiled eggs. Up to two per day.
Low-fat poultry and meat – chicken, rabbit, lamb, veal, beef. After boiling, the meat can be fried (without a rough crust) or baked.
Low-fat fish that is boiled, after which it can be fried or baked.
Pasta and various cereals.
Clarified butter, unsalted butter, refined vegetable oil.
Potatoes and other vegetables, cooked or fresh.
Various berries and fruits, cooked and raw.
Sweets, jam, honey, jelly.
Salads from fresh fruits and vegetables, vinaigrettes without the addition of pickles.
Exclude:
Regular baking bread.
Bean, mushroom, fish and meat broths.
Fish and meat of fatty varieties, smoked products, sausages, sausages, cheeses, caviar.
Canned meat and fish.
Radish, radish, garlic, sorrel, spinach, legumes, mushrooms.
Pickled, salted and pickled vegetables.
Chocolate.
Pepper, mustard, horseradish.
Sodium-rich mineral waters, cocoa, strong coffee, alcoholic beverages.
There are several other options for diet table number seven. They differ in some characteristics and can be used depending on the disease and its nature.
Diet menu number seven may vary slightly depending on the option used.
A sample menu for one day is as follows:
The first breakfast is crumbly buckwheat porridge, tea, a soft-boiled egg.
The second breakfast is baked apples.
Lunch – dried fruit compote, fried potatoes with boiled meat, vegetarian borscht with sour cream.
Snack – rosehip broth.
Dinner – noodles with cottage cheese, baked carrot-apple meatballs, tea.
Before starting a diet, you should consult your doctor.
Table Recipes #7
Rice pilaf with raisins and prunes. Ingredients: 10 g butter, 10 g granulated sugar, 10 g raisins, 15 g prunes, 150 ml water, 70 g rice. Rinse the raisins and prunes, remove the seeds from the prunes. In a small amount of water, steam the prunes, drain the water, chop it coarsely. Sort the rice and rinse it in cold water, pour into boiling water, boil until half cooked. After that, add dried fruits, butter, granulated sugar, mix, cover and place on a baking sheet with water in the oven for evaporation.
Krupenik from buckwheat with cottage cheese. Ingredients: 3 g breadcrumbs, 10 g 5% sour cream, 50 ml vegetable oil, 10 g semi-fat cottage cheese, 5 g granulated sugar, 1 g butter, 0 egg, 50 ml milk, 75 ml water, 50 g buckwheat. Cook buckwheat porridge with butter. Wipe cottage cheese, add milk, egg, granulated sugar. Mix well. Combine buckwheat porridge with curd mass, stir, put on a dish sprinkled with breadcrumbs and greased with vegetable oil, then bake in the oven. Drizzle sour cream over top before serving.
Macaroni baked with egg. Ingredients: 5 ml vegetable oil, 30 ml milk, one egg, 5 g butter, 350 ml water, 60 g pasta. Pour pasta into boiling water, cook until tender over low heat, drain on a sieve and let the water drain. Fill with butter. Put the pasta on a baking sheet greased with vegetable oil, pour the egg-milk mixture prepared from the egg and cold milk, bake until cooked in the oven.