The nutritionist named the main principle of the New Year's feast

To avoid excessive stress on the body, one should observe moderation at the New Year's table. This was announced by the press service of the Ministry of Health of the Moscow region on Monday, December 22.

"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," the Moscow City News Agency quotes Inna Pichugina, chief freelance nutritionist at the Ministry of Health of the Moscow Region.

The press service recommended giving preference to light snacks, canapes, tartlets, salads of fresh vegetables and herbs, as well as seafood dishes.

For hot food, dietary, low-fat varieties of meat and poultry (rabbit, turkey, chicken, duck) or fish are optimal. Fresh fruits are suitable for dessert, as well as mousses, souffles or pastries with berries.

Not just Olivier: what alternative salads will decorate the New Year's table

And how did cold appetizers become mandatory holiday dishes in Russia?

In turn, Julia Slasten, a gastroenterologist at the Krasnogorsk Hospital of the Ministry of Health of the Moscow Region, said that New Year's salads are acceptable to eat on the morning of January 1, RT reports.

Evgenia Melnikova, a gastroenterologist at SM Clinic, said on December 18 that it was traditional to set a large table in the New Year. However, some items from the classic menu can have a negative effect on well-being if consumed excessively. According to her, the most popular salads are at risk — "herring under a fur coat" and olivier.

About a third of Russians plan to include ready-made dishes from the store in the New Year's menu, NSN reports. The main motive for this decision is to avoid stress.

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