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Therapeutic nutrition of children with diseases of the stomach
Last reviewed: 19.10.2021
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A large load on the gastric mucosa is compensated by the high regenerative activity of the tissue. In pathological conditions, the regenerative processes of the epithelial cover are decompensated, especially in the acute period of the disease, which justifies one of the most important principles of the therapeutic nutrition of children in diseases of the stomach - the sparing of the mucous membrane.
Mechanical shchazhenie achieved by the selection of food products, limiting the volume of lump meals. The following products should be restricted or excluded from the diet:
- containing rough skin and cell walls - vegetables (turnip, radish, radish, beans, peas), fruits and berries (gooseberries, currants, grapes, unripe fruit), coarse bread, nuts;
- rich in vegetable fibers and fiber - raw vegetables and fruits (white cabbage, plums, apricots, dried fruits);
- containing coarse connective tissue - cartilage, skin of birds and fish, sinewy meat.
Apply a special culinary treatment: rubbing, scraping, boiling until soft.
The amount of food that causes overexertion affects the secretory and motor functions of the organ, which necessitates frequent meals in small portions. It is necessary to take into account the delay time of individual foods in the stomach:
- for 1-2 hours - 200 ml of water, tea, cocoa, broth, soft-boiled egg;
- for 2-3 hours - 200 ml of milk, hard-boiled eggs, fried eggs, stewed fish, jelly, compotes, dry biscuits, white bread;
- for 3-4 hours - boiled vegetables, boiled beef, chicken, veal, rye bread, apples;
- for 4-5 hours - fried meat or game, herring, puree from legumes.
With a view to chemical shchazheniya with various diseases of the stomach, the diet should be built taking into account changes in the functional activity of the stomach glands. In children, first of all, there is a violation of secretory and acid-forming functions, later, at the formation of atrophy of the main cells, violations of fermentation develop. From the diet exclude strong irritants of digestive secretion:
- products and dishes containing extractives (broths, sauces, fried dishes, mushrooms);
- products and dishes containing essential oils (spices, smoked products, coffee, cocoa, chocolate, turnip, radish, radish, garlic, onion, sorrel, horseradish, dill, parsley, bell pepper);
- black bread, soft pastries, nuts;
- concentrated ooohschnye decoctions and juices, strong tea, carbonated drinks.
Weak pathogens of gastric secretion are:
- Milk and milk dishes (porridges, soups, kissels);
- soft-boiled eggs and scrambled eggs;
- well boiled meat;
- boiled fish;
- white dried bread;
- loose tea;
- alkaline mineral water without carbon dioxide.
Special culinary processing includes boiling, steaming, blanching, blanching.
An important role in the sparing of the mucous membrane is played by the temperature of the food taken. Cold dishes depress the acid and enzyme-forming functions, slow the regeneration of the epithelium. Too hot food is also unfavorable; the recommended temperature of the dishes during the exacerbation is 30-40 ° C, in the period of remission - 20-60 ° C.
The number of gastric glands directly depends on the patient's body weight, as well as on the degree of atrophic processes caused by a decrease in regenerative capacity, in connection with which it is necessary to individualize the diet with these parameters taken into account.
In process of recovery, along with a sparing diet use the so-called zigzag-like curative nutrition of children with diseases of the stomach, providing for the expansion of the diet for short intervals with a subsequent return to a sparing diet. Such a diet is considered a training, which promotes the revitalization of regenerative processes.
When compiling a menu of children with stomach diseases, it is necessary to take into account the age requirement for basic food ingredients and calories. The child should receive food that satisfies the age-related physiological needs. Restriction of these or other ingredients, the deviation of their ratios or a decrease in calorie content is possible only for a short period of time.