The nutritionist gave tips for a New Year's feast without harm to health

Margarita Koroleva, Candidate of medical Sciences, specialist in the field of dietetics and director of the aesthetic medicine clinic, told how to organize a feast without harm to health.

In an interview with Radio 1 on Tuesday, December 23, the expert noted that the danger of the New Year's table lies not only in overeating, but also in the composition of the usual dishes. According to her, classic olivier often contains too much salt, heavy combinations of products and purchased mayonnaise, which is why the dish can hardly be called healthy.

She stressed that the solution lies in a conscious and more creative approach to recipes: for example, replace potatoes with jerusalem artichoke, and store—bought mayonnaise with homemade sauce. The nutritionist added that it is better to cook on your own, rather than blindly following recipes from the Internet.

The specialist also advised to think over the festive menu in advance so that the food complements the atmosphere of the holiday, rather than becoming its main goal.

On December 22, Inna Pichugina, a nutritionist at the Ministry of Health of the Moscow Region, said that the higher the calorie content of a dish and the fat, salt or sugar content in it, the smaller the portion should be. The total amount of food at one meal should be placed on a plate with a diameter of 20-24 cm. She recommended that the preparation of the menu be approached not as a culinary marathon, but as a project to preserve well-being. 360.ru .

The specialist called for cooking main dishes from low-fat meats and poultry, as well as fish, writes RT. Dietary, low-fat varieties of meat and poultry (rabbit, turkey, chicken, duck) or fish are optimal for hot meals, the Moscow City News agency clarifies. Pichugina also called for alcohol to be treated calmly, limited to one or two glasses, writes Life.ru .

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