Breakfast should be stronger in calories. We will have such a breakfast with the use of bread, milk, dairy products, meat, fatty substances, eggs, honey, sugar. Lunch should consist of soup or an appetizer, main course, fruit or cake. The goal of appetizers and spicy soups is to stimulate the secretion of digestive juices so that the main course, which should consist of meat and a variety of vegetables, is better used. A salad is eaten with the main course. Lunch ends with fruit or cakes. For dinner, you can use the remaining lunch dish with the addition of fruit, while for smaller children, semolina porridge, noodles with the addition of milk and dairy products are recommended.

Feeling full

The feeling of satiety occurs when our digestive organs, primarily the stomach, are filled with food whose volume is large. However, if this food, at the same time with a large volume, does not have nutritional value, then that feeling of satiety will quickly disappear. On the contrary, highly concentrated foods, that is, those that contain very small amounts of water, such as sugar and chocolate, create a deeper feeling of satiety, even though they are taken in much smaller amounts. Meat also saturates quickly, while foods of plant origin lag behind in this regard.

Fluid intake

Many people find that drinking water before lunch or during lunch is harmful and they do it wrong. In thirsty people, the feeling of hunger does not occur until the thirst is quenched. Of course, this should not be exaggerated, because large amounts of fluid overload the stomach and can slow down digestion. However, ingesting a moderate amount of water during a meal is not harmful, as the liquid soaks the food and thus makes it more suitable for swallowing and digestion.

Food and liquid temperature

Highly chilled, as well as excessively hot liquids and foods, ingested on an empty stomach, can cause damage to the digestive mucosa. If there is already food in the stomach, then the newly arrived food and liquid are quickly mixed with the stomach contents and receive its temperature. Food temperature should be between 35 and 40 for children and 40-50 for adults.