Semolina milk soup

4 tsp. semolina, 1 glass of pasteurized milk, 1 glass of water, 1/3 tsp. butter peasant oil, 1/4 egg, 1/5 tsp. granulated sugar, salt.

Mix milk (2/3) and water, boil, sweeten and salt to taste. Pour the sifted semolina, stirring, in a thin stream into the milk mixture and boil until the cereal is completely cooked. Beat the egg with the rest of the hot milk (no more than 70°C). Add the resulting egg-milk mixture to the soup, stir everything thoroughly and cook without bringing to a boil. Add butter to the soup before serving.

Slimy decoction of pearl barley

2 tbsp. l. pearl barley, water, salt on the tip of a knife.

Sort the grains, rinse and add cold water in a ratio of 1:10. Cook for about 3 hours, periodically replenishing the amount of evaporating water. Strain the resulting broth or rub through a sieve (preferably a hair sieve), salt to taste. During the cooking process, you should get a portion of the broth with a volume of about 2 glasses.

Slimy decoction of barley

2 1/2 tbsp. l. barley, water, salt on the tip of a knife.

Sort the barley, rinse and prepare a decoction according to the recipe given above. Serve the resulting broth cooled.

Sweet slimy decoction of pearl barley

2 tbsp. l. pearl barley, 1 glass of water, sugar, salt on the tip of a knife.

Prepare a decoction of cereals. Then add sugar to taste to the pureed broth and stir. Serve moderately hot.

Slimy pearl barley broth with butter

2 tbsp. l. pearl barley, 2/3 tsp. butter, water, salt on the tip of a knife.

Prepare a decoction of pearl barley (see recipe above). Rub it through a hair sieve, add salt and boil over low heat. Before serving, cool to the optimum temperature and add fresh butter.

Slimy milk pearl soup

2 tbsp. l. pearl barley, 2/3 tsp. butter, 3/5 cup pasteurized milk, 350 grams of water, 1/4 egg, 1/5 tsp. granulated sugar, salt on the tip of a knife.

Sort the grains, rinse and add hot water. Cook until completely softened, then place in a sieve without rubbing. Pour 1/4 of the boiling milk into the resulting slimy broth and bring to a boil. Prepare an egg-milk mixture from the remaining hot milk and eggs and season the soup with it. Add sugar, salt to taste, stir everything and heat over low heat. Add butter before serving.

Slimy decoction of pearl barley with butter and sugar

2 tbsp. l. pearl barley, 2/3 tsp. butter, water, sugar, salt.

Rub the prepared pearl barley broth (see preparation above) through a sieve, then add sugar to taste and stir. Boil over low heat. Before serving, cool the broth to the optimal temperature and add fresh butter to it.

Slimy decoction of oatmeal

2 tbsp. l. oatmeal, water, salt, sugar.

Pour oatmeal with cold water in a ratio of 1:7, cook until completely softened, replenishing the amount of evaporating water. Strain the finished broth through a hair sieve, add a minimum amount of salt and sugar, bring the broth to a boil, but do not boil. Serve warm.

Puree oat milk soup

2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 2 cups water, 2/3 tsp. butter peasant butter, salt, 1/5 tsp. granulated sugar, 1/4 egg.

Pour oatmeal into hot water, cook until completely softened and rub together with the liquid. Add salt and sugar to the broth, add hot milk, bring the broth to a boil and cook over very low heat. Season the finished soup with an egg-milk mixture prepared on the basis of hot milk (temperature no higher than 65°C) with an egg. Before serving, add fresh butter to the soup.

Slimy oat soup with milk and vegetable oil

2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 1/5 tsp. granulated sugar, 1/4 egg, 1/2 cup water, 2 tsp. refined vegetable oil, salt.

Pour oatmeal into boiling water and simmer over low heat until tender (at least an hour). Strain the resulting broth (do not wipe) and bring to a boil. Season the broth with a mixture prepared from hot milk (temperature no more than 70°C) and eggs, add vegetable oil. Before serving, cool the soup to the optimal temperature.

Milk slimy rice soup

2 tbsp. l. rice, 1/4 egg, 2/3 cup pasteurized milk, 2 tsp. butter, 1/2 cup water, sugar, salt.

Rinse the rice, add hot water and boil for at least an hour. When the rice is completely boiled, strain the broth through a sieve without rubbing. Boil the resulting liquid, lightly salt, sweeten, and add egg-milk leison. Before serving, add butter to the soup. Preparation of lezon: stir the egg, add hot milk while stirring constantly. Heat the mixture in a water bath until thickened, but do not boil.

Slimy milk barley soup

2 tbsp. l. barley, 1/2 cup pasteurized milk, 1 1/2 cups water, 1/4 egg, 1/5 tsp. granulated sugar, 2 tsp. peasant butter, salt.

Rinse the cereal with running water and pour hot water over it and put it on the fire. Boil until completely softened, place in a sieve without rubbing. Add hot milk to the resulting slimy broth and bring to a boil over low heat. After seasoning the soup with a mixture of hot milk and eggs, simmer a little over very low heat. Dissolve salt, sugar and butter in the prepared soup. Serve the soup to the table.

Slimy rice broth

2 tbsp. l. rice cereal, 1 glass of water, salt on the tip of a knife.

Rinse the rice and add cold water. Boil the cereal over low heat for at least 2 hours. Strain the resulting rice broth through a sieve and add salt.

Slimy decoction of rice with milk

2 tbsp. l. rice cereal, 1 cup pasteurized milk, 1/3 tsp. butter peasant butter, 2/3 tsp. soybean oil, 1 glass of water, sugar, salt on the tip of a knife.

Rinse the rice grains with running water and add cold water. Boil the cereal over low heat (at least 2 hours). Pour hot milk into the rice broth that has been rubbed through a hair sieve. Thoroughly mix the butter with soybean oil and, with constant stirring, add the hot rice broth into the resulting mixture in small portions. Stir well. Sweeten the broth a little and add salt.

Slimy decoction of pearl barley with milk

2 tbsp. l. pearl barley, 1 glass of pasteurized milk, 1/2 glass of water, salt on the tip of a knife, sugar.

Wash the pearl barley, add cold water and boil for about 3 hours, periodically replenishing the amount of boiling water. When the cereal is boiled, rub it together with the broth through a hair sieve, add hot boiled milk, salt and sugar to taste.

Slimy decoction of pearl barley with milk and homogenized cottage cheese

2 tbsp. l. pearl barley, 2/5 cup pasteurized milk, 1 tbsp. l. low-fat homogenized cottage cheese, 1 glass of water, sugar, salt on the tip of a knife.

Pour the washed pearl barley with cold water and boil for about 3 hours. As the water boils, add hot water to the broth. Rub the resulting pearl barley mixture through a sieve without folding it back. Dilute homogenized cottage cheese with chilled pasteurized milk, combine with pearl barley broth, add salt and sweeten to taste.

Mucous decoction of pearl barley with milk, yolk and soybean oil

2 tbsp. l. pearl barley, 4/5 cup pasteurized milk, 1 egg yolk, 1 tsp. soybean oil, water, sugar, salt on the tip of a knife.

Prepare a decoction of pearl barley in milk as described above. Beat the yolk with soybean oil, gradually and with constant stirring add the broth and milk, add salt and sweeten to taste. Mix everything thoroughly. Serve warm.

Egg dishes

Soft-boiled egg

1 egg, salt.

Place the washed egg in cold water, adding a little salt. Boil the egg until cooked (from the moment of boiling 3-3.5 minutes), after boiling put it in cold water (so that the shell can be easily removed). You can serve it with a piece of fresh butter.

Steam omelette

2 eggs, 1/2 cup milk, 1/5 tsp. butter, salt on the tip of a knife.

Steam the beaten egg-milk mixture in a greased form. For better baking of the mixture, the thickness of the omelette should not exceed 4 cm. When serving, place the omelette on a plate and pour over melted butter.

Steam omelette with whites

2 egg whites, 1/2 cup milk, 1/5 tsp. butter, salt.

Carefully break the washed eggs, carefully separating the whites from the yolks. Beat the whites with a whisk with a little salt, add milk, continuing to beat. Pour the resulting mixture into greased and floured molds and cook in a steam bath.

Egg porridge

1/2 cup milk, 2 eggs, 1 tsp. peasant butter, salt.

Mix all ingredients without oil, pour into a saucepan. Add oil and cook with stirring for 5-7 minutes until a semi-liquid porridge is obtained. Porridge can also be cooked in a water bath.

Second courses

Meat soufflé

100 grams of raw meat or 60 grams of boiled meat; for sauce: 2 tbsp. l. pasteurized milk, 1/4 tsp. wheat flour, 1/4 egg, 1 tsp. vegetable oil, 1/3 tsp. butter, peasant butter, salt on the tip of a knife.

Boil the meat, cleaned of tendons, fat and films, pass through a fine grinder several times, add salt, pour in vegetable oil, then freshly prepared sauce and yolk. Beat the egg white separately into a thick, strong foam, add it last to the minced meat and carefully mix everything. Place in a greased pan and steam. Preparation of the sauce: saute the flour in a frying pan without oil, stirring constantly, pour in the milk in a thin stream and heat until thickened. Before serving, drizzle with melted butter.

Cod fish dumplings

110 g gutted cod, 1/4 egg, 1/3 tsp. peasant butter; for sauce: 1/2 tsp. wheat flour, 1 1/2 tbsp. l. pasteurized milk, salt.

Pass the cleaned cod fillet through a meat grinder with a fine grid several times, pour in the sauce, add the yolk and whites whipped into a strong foam, mix everything carefully. Form small quenelles from the resulting mass, place them in a saucepan with boiling water and cook over low heat until tender. Preparation of the sauce: saute the flour, pour in hot milk in a thin stream, simmer over low heat. Place the finished quenelles on a plate and pour over the oil.

Boiled cod soufflé

125 g gutted cod, 1/2 egg, 1/3 tsp. peasant butter, salt; for sauce: 1/2 tsp. wheat flour, 1/2 tbsp. l. pasteurized milk; peasant butter for greasing the pan.

Wash the gutted cod, cut into fillets without skin and bones, boil and cool. Pass the boiled fish through a meat grinder twice, add sauce made from milk and flour (see previous recipe). Add salt, yolk and beaten egg white to the resulting mass, beat everything thoroughly. Place the soufflé mixture in an oiled saucepan and steam. Before serving, transfer the soufflé to a plate and pour over the oil.

Cereal dishes

Semolina milk porridge

2 tbsp. l. semolina, 2/5 cup, 3/5 cup pasteurized milk, 1/2 tbsp. l. peasant butter, granulated sugar.

Pour sifted semolina into boiling water. Boil with constant stirring for 10 minutes. Add hot milk to the boiled cereal, add granulated sugar, stir and cook for about 5 minutes. Before serving, pour melted butter over the semolina porridge.

Viscous semolina porridge with milk

2 tbsp. l. semolina, 4 1/2 tbsp. l. water, 3/5 cup pasteurized milk, 1/3 tsp. butter, 1/2 tsp. granulated sugar, salt on the tip of a knife.

Measure out a certain volume of cereal and, with constant stirring, pour into hot water, cook until half cooked, add salt, sugar, pour in hot milk. Boil until the cereal is completely cooked. Before serving, add fresh butter to the porridge.

Semolina porridge with fruit broth

2 tbsp. l. semolina, 8 tbsp. l. fruit broth, 1/2 tbsp. l. butter.

Prepare a decoction of apple leftovers: take the peel and cut out core, add water, simmer over low heat for about 10 minutes, strain. Gradually add semolina into the resulting boiling broth, stirring continuously. Cook until the cereal is completely cooked. Before serving, add a piece of fresh butter, 1 tsp. honey

Semolina porridge with milk and yolk

2 tbsp. l. semolina, 1/2 cup water, 1 cup milk, 1/2 yolk, 1/4 tbsp. l. butter peasant butter, 1 tsp. honey

Boil a mixture of milk and water, taken in equal quantities, add semolina in a thin stream and cook, stirring, for 20 minutes. Add salt before finishing cooking. Grind the yolk with butter and a tablespoon of milk. Season the finished porridge with this mixture. To get sweet porridge, prepare everything according to the same recipe, just add a spoonful of honey to the finished porridge and stir.

Kiseli

Blackcurrant jelly

1 1/2 tbsp. l. black currant berries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, a few blackcurrant leaves, 1 glass of water.

Kissel is prepared only from ripe and juicy berries. Sort the currants and rinse well with cold water. Then squeeze out the juice, pour it into a bowl (possibly enamel) and leave in the cold. Meanwhile, put the remaining mass in a saucepan, add hot water and boil for about 5 minutes along with the washed currant leaves (optional). Strain the broth through cheesecloth or a fine sieve, pour granulated sugar into it, boil, and remove the foam from the surface with a slotted spoon. Pour starch diluted with cold water into the hot syrup and quickly bring to a boil while stirring vigorously. After brewing the starch into the jelly, immediately pour the cooled juice. Stir the prepared jelly thoroughly and pour into glasses. To prevent a film from forming on the surface of the jelly, sprinkle the jelly with a small amount of sugar.

Strawberry jelly

4 things. strawberries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch.

Sort the berries, remove the stems, rinse with running water and rub through a fine sieve. Pour the resulting juice into a bowl (faience is recommended, enamel can be used) and put in a cool place. Place the mixture remaining after mashing the berries into a saucepan and add hot water, add sugar, stir thoroughly, boil, strain through a sieve. Pour potato starch, previously diluted with cold boiled water, into the prepared syrup and bring to a boil. After the jelly boils, stop heating and quickly mix it with the prepared berry juice. Pour the finished jelly into serving bowls and sprinkle sugar on top.

Pumpkin and apple jelly

1/5 of a small apple, 2 times more pumpkin, 1 tsp. potato starch, 8 tbsp. l. water.

Cut apples and pumpkin, washed and peeled and cleared of seeds, into small pieces, pour boiling water over them, boil until completely softened, rub through a sieve along with the broth and stir. Pour water into the resulting puree, add sugar, stir everything and boil. Then add starch diluted with cold water and quickly bring to a boil. Pour the finished jelly into glasses, sprinkle with granulated sugar and cool.

Apple jelly

1/2 medium sized apple, 4/5 cup water, 2 tsp. granulated sugar, 1 tsp. potato starch.

Peel the washed apples and remove the seeds, cut into thin slices, place in a saucepan and, pour hot water, cook until the apples are fully cooked. As soon as the fruits are boiled, strain the broth and rub the apples through a sieve. Add sugar and pureed puree to the broth, bring to a boil, pour in starch (diluted with cold boiled water), and while quickly stirring, bring to a boil again (but do not boil, otherwise the jelly will become liquid). Immediately after cooking, pour the finished jelly into glasses or cups, sprinkle with sugar and cool.

Peach jelly

1-2 peaches, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 8 tbsp. l. water.

Remove the pit from the peach, thoroughly washed in running water. Place the pulp in a saucepan, add hot water and cook until completely softened. Then rub through a sieve, add the strained broth, add sugar, boil and pour in the dissolved starch. Next, perform all operations according to the “Apple Jelly” recipe.

Kissel from dried apricots

4 things. dried apricots, 1 tbsp. l. granulated sugar, 1 tsp. potato starch (incomplete), 4/5 cup water.

Place the washed and disassembled dried apricots in a saucepan, add hot water and boil until completely softened. Then strain the broth and rub the fruits through a sieve. Combine the fruit puree with the broth, add sugar and boil. Carefully pour the dissolved starch into the hot jelly and repeat the same operations as in the “Apple jelly” recipe.

Fresh apricot jelly

2 apricots, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 8 tbsp. l. water.

Carefully remove the seeds from the washed apricots. Place the bones in a saucepan, add boiling water and boil for 5 minutes. Pour the resulting broth over the apricots and boil them until soft. Rub the finished apricots through a sieve (along with the broth), add granulated sugar, boil and pour in the dissolved starch. Further preparation of the jelly is similar to the “Apple jelly” recipe.

Rose hip jelly

1/2 tbsp. l. dried rose hips, 2 tsp. granulated sugar, 1 tsp. potato starch, 4/5 cup water.

Sort out the dried rose hips, rinse, mash, then pour hot water over the fruits, cover with a lid and leave to swell for 10 minutes. Then boil the fruits in the same water in which they swelled until completely softened. Cover the pan where the rosehip is cooked tightly with a lid. Strain the finished broth and rub the rose hips through a sieve. Combine the decoction with pureed rose hips, add sugar, boil and combine with starch (diluted with cold boiled water). Pour jelly into glasses and cool.

Blueberry jelly

1 tbsp. l. (without a slide) dried blueberries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 4/5 cup water.

Sort the dried blueberries and rinse in warm water. Pour the prepared berries with cold water and cook until completely softened (about 20 minutes). Mash the softened berries thoroughly (without removing them from the water) so that all the nutrients are transferred into the broth. Strain the resulting broth and squeeze the remaining berries through gauze folded in several layers. Pour sugar into the prepared blueberry decoction (without the berries), boil it and brew with diluted starch.

Milk jelly

8 tbsp. l. pasteurized milk, 2 tsp. granulated sugar, 1 1/2 tsp. corn starch, vanillin.

Add sugar to hot milk and boil. Remove the pan with milk from the heat and pour in the starch previously diluted with cold milk. Over low heat and stirring continuously, cook the jelly for just a few minutes and remove from heat. Add vanillin to the prepared jelly, pour into a serving bowl moistened with water, sprinkle with sugar and cool. Before serving, the cooled jelly can be put out of the mold onto a plate.

Milk jelly with carrots

1/2 carrots, 3/5 cup pasteurized milk, 1/2 tsp. potato starch, 1 tsp. granulated sugar, a few crystals of vanillin.

Wash the carrots, peel and grate. Simmer the resulting mass in a small amount of water. Grate the softened carrots, sweeten them, dilute with hot milk and bring to a boil. Season the boiling liquid with potato starch diluted with cold milk. Quickly boil the jelly, remove from the stove and pour into glasses. Place the finished dessert in the cold.

Milk jelly with pumpkin

50 g pumpkin, 1/2 tsp. potato starch, 3/5 cup pasteurized milk, 1 tsp. granulated sugar, a few crystals of vanillin.

Cut the pumpkin, washed and cleared of peel, pulp and seeds, into small cubes, place in a bowl and simmer until soft. Rub the finished pumpkin, pour hot milk and add sugar. Bring the resulting mass to a boil and cook further in the same way as milk jelly with carrots (see previous).

Dessert

Currant jelly

1 tbsp. l. with a heap of currants, 1 1/2 tsp. granulated sugar, 1/5 tbsp. l. gelatin.

Squeeze the juice out of the berries that have been disassembled and washed with running water, and put them in the cold in a non-oxidizing container (earthenware, etc.). Pour the remaining juices (after squeezing the juice) with hot water and cook for about 10 minutes. Strain the resulting broth, add sugar, stir and heat again to a boil (if yen appears, remove). Add gelatin, previously soaked for 30 minutes, into the hot syrup and stir thoroughly until the latter is completely dissolved. Add cooled berry juice to the prepared sugar-gelatin syrup, stir, pour into a mold and let cool.

Milk jelly

1/2 cup pasteurized milk, 2 tsp. granulated sugar, 1 tsp. gelatin, 1 tbsp. l. water, vanillin.

Soak gelatin in a tablespoon of cooled boiled water. Boil the milk, add sugar, vanillin, add the soaked gelatin and bring to a boil, stirring constantly until the gelatin is completely dissolved. Rinse the molds with cold boiled water and pour the prepared mixture into them, cool until the jelly has completely hardened.

Raspberry jelly

2 1/2 tbsp. l. with a slide of raspberries, 1 1/2 tbsp. l. granulated sugar, 1/5 tbsp. l. gelatin, 1 glass of water.

Sort the berries and rinse in water. Prepare sugar syrup, add swollen gelatin to it, immerse prepared raspberries in the resulting mixture, bring to a boil, and then let it brew for 15 minutes. Strain the finished mixture, pour into a mold and cool.

Strawberry mousse

1/2 cup strawberries (garden), 1 1/2 tsp. granulated sugar, 1 tsp. gelatin, 1 glass of water.

Take half a glass of peeled and washed strawberries, rub through a sieve, put the mixture in a cup and put it in the cold. Add sugar to hot water, dissolve, add gelatin soaked in boiled water and boil quickly. Combine the finished syrup with pureed strawberries, mix and cool to 30°C. Beat the cooled puree mixture on ice until a thick, homogeneous foam forms, pour into molds and refrigerate. Before serving, dip the molds 2/3 in hot water and place the mousse on a plate. You can pour syrup or serve milk with the mousse.

Snowballs

2 eggs, 3/5 cup pasteurized milk, 3 tsp. powdered sugar, 1/5 tsp. wheat flour.

Carefully break the thoroughly washed and cooled eggs, separating the whites from the yolks. Beat the chilled whites into a stable foam, adding powdered sugar little by little (1 tsp in total). Pour the milk into a saucepan, boil and, reducing the heat to low, drop the whipped whites into it with a teaspoon. Cook them for no more than 5 minutes. Remove the finished snowballs with a slotted spoon and place on a plate. Mix flour with yolks, the rest of the powdered sugar, dilute with hot milk (from making snowballs) and boil in a water bath until thickened. Pour the yolk sauce over the snowballs laid out on a plate, cool and serve.

Treatment tables (diets) according to Pevzner- this diet system created by Professor M.I. Pevzner, one of the founders of dietetics and gastroenterology in the USSR. The system is widely used in the complex treatment of diseases of patients in hospitals and sanatoriums. The tables are also of a recommendatory nature for patients when they are outside medical institutions.

The Pevzner diet system includes 15 treatment tables corresponding to certain groups of diseases. Some of the tables are divided into categories with letter designations. Categories of therapeutic diets correspond to the stage or period of the pathological process: exacerbation (height) of the disease → fading exacerbation → recovery.

Indications for the appointment of treatment tables:

• Diet No. 1, 1a, 1b– stomach and duodenal ulcers;
• Diet No. 2– atrophic gastritis, colitis;
• Diet No. 3– constipation;
• Diet No. 4, 4a, 4b, 4c– intestinal diseases with diarrhea;
• Diet No. 5, 5a– diseases of the biliary tract and liver;
• Diet No. 6– urolithiasis, gout;
• Diet No. 7, 7a, 7b, 7c, 7d– chronic and acute nephritis, chronic renal failure;
• Diet No. 8– obesity;
• Diet No. 9- diabetes;
• Diet No. 10– diseases of the cardiovascular system;
• Diet No. 11– tuberculosis;
• Diet No. 12– diseases of the nervous system;
• Diet No. 13– acute infectious diseases;
• Diet No. 14– kidney disease with the passage of phosphate stones;
• Diet No. 15– diseases that do not require special diets.

Indications:

• in the acute stage and unstable remission;
• acute gastritis;
• chronic gastritis with normal and high acidity in the stage of mild exacerbation;

Diet: 4-5 times a day

Appointment date: at least 2-3 months

Products:

	Recommended	Exclude
Bread and pastries	White wheat bread, yesterday's bread, dried Dry biscuit Dry unsweetened cookies	Black bread Pastry products
First meal	Soups made from pureed cereals, potatoes and vegetables (except cabbage) Milk soups with vermicelli, noodles, rice, semolina	Meat and fish broths Vegetable and mushroom broths
Meat	Lean meats (beef, veal, chicken, turkey, rabbit) without tendons and fat, boiled, steamed, pureed Lean and tender meat in pieces Weak jelly
Fish	Low-fat fish (pike perch, cod, silver hake, navaga, ice fish, etc.) boiled or in pieces Jellied fish
Cereals and porridges	Various cereals in the form of porridge, puree, soufflé, pudding, boiled in water and steamed. Boiled vermicelli, homemade noodles, finely chopped pasta	Millet Legumes (peas, beans, beans, lentils)
Dairy	Whole and condensed milk Sour cream (limited) One-day sour milk Non-acidic pureed cottage cheese Curd soufflé Curd
Vegetables and greens	Any vegetables (except forbidden ones) in boiled pureed form	White and red cabbage Turnip, rutabaga Spinach, sorrel Radish, radish Garlic, onion
Fruits	Ripe fruits and sweet berries (fresh and cooked) Kissels, jellies, mousses, compotes from fresh and dried fruits	Sour varieties of berries and fruits
Sweets	Honey, sugar, jam
Beverages	Rose hip decoction Weak coffee Cocoa with milk Tea with milk or cream Milk jelly Sweet fruit and berry juices	Carbonated drinks Alcohol
Eggs	Scrambled eggs Steam omelettes Eggs in dishes	Eggs raw
Sauces and spices	Milk sauces, sour cream (with cereal broth and milk) without sautéing flour, fruit sauces	Spicy seasonings Marinades
Fats and oils	Unsalted butter Sunflower and olive oil	Refractory fats Margarine
Snacks	Mild grated cheese Lean ham, finely chopped	Fried foods Smoked meats Canned foods

Nutrition Features:

Food is served warm in a semi-liquid or jelly-like form, meat dishes and potatoes are served without frying. Limit the content of table salt.

Table No. 1a

Modification of the main table with strict sparing of the gastric mucosa, which involves eating food in liquid, mushy and jelly-like form.

Indications:

• stomach and duodenal ulcers (severe exacerbation);
• exacerbation of chronic gastritis with severe pain;
• state after (after a strict gentle diet).

Diet: 5-6 times a day

Appointment date: a few days

Recommended: milk, slimy cereal milk soups with butter; liquid, pureed, milk porridges; soft-boiled eggs or steam omelettes; steam soufflés from lean varieties of fish and meat; unsalted butter or olive oil, cream; berry, fruit (non-acidic) and milk jelly, carrot, fruit juices, rosehip decoction, weak tea with milk.

Salt is limited to 5-8 g, liquid - to 1.5 liters. Additionally, vitamins A, C, and group B are prescribed.

Table No. 1b

Prescribed to ensure a smooth transition from a strict gentle diet to a basic diet.

Indications:

• subacute phase of peptic ulcer and exacerbation of gastritis.

Diet: 4-5 times a day

Appointment date: a few days

Nutritional features and products:

The food is prepared in a puree form, 75-100 g of premium white bread crackers, meat and fish in the form of cutlets, quenelles, and meatballs are added. More often they give pureed milk porridges. Milk and cereal soups.

Table No. 2

Indications:

• chronic gastritis with low acidity;
• atrophic gastritis;
• chronic colitis without exacerbation.

Diet: 4-5 times a day

Appointment date: for a long time

Products:

	Recommended	Exclude
Bread and pastries	Yesterday's white and gray wheat bread Dry unsweetened cookies Savory bakery products	Fresh wheat bread
First meal	Soups based on low-fat meat and fish broths with pureed cereals, noodles, and vegetables	Milk soups
Meat dishes	Lean meats (beef, veal, chicken, turkey, rabbit), minced, baked and fried without breading, boiled Boiled chicken without skin	Fatty and stringy meat Bird skin
Fish	Low-fat fish: pike perch, cod, silver hake, navaga, ice fish Boiled or fried fish Jellied fish Lightly salted herring (once a week)	Canned fish
Cereals and porridges	Porridges from various cereals (except prohibited ones) Pasta, casseroles Finely chopped pasta, vermicelli	Millet, pearl barley, corn, barley porridge
Dairy	Milk with tea or as part of dishes Curdled milk	Whole milk
Vegetables and greens	Vegetable purees Boiled cauliflower Stewed zucchini and pumpkin Tomato salads Early finely chopped dill, parsley	Radish bell pepper Onion Sauerkraut
Fruits	Kissels, compotes, jellies, mousses from sweet berries and fruits	Raw fruits, especially those with hard skins and seeds (red currants, raspberries, gooseberries, grapes) Dried fruits (dates)
Sweets	Sugar, honey
Beverages	Tea Cocoa with milk Decoction of rosehip and wheat bran Sweet fruit and berry juices mixed with water	Carbonated drinks Alcohol
Eggs	Soft-boiled eggs, omelettes	Hard-boiled eggs
Sauces and spices	Meat, fish, sour cream sauces	Hot seasonings and spices, marinades
Fats and oils	Butter Melted butter
Snacks	Soaked herring Doctor's sausage Mild grated cheese Lean ham

Nutrition Features:

Boiled, stewed, baked dishes, with varying degrees of grinding, are allowed. It is allowed to fry dishes without forming a rough crust (do not bread them in breadcrumbs). Products high in fiber and dietary fiber are served pureed. Difficult to digest foods are excluded, as well as dishes that irritate the mucous membrane of the gastrointestinal tract, excessively cold and hot dishes.

Table No. 3

Indications:

• chronic diseases and functional bowel disorders accompanied by constipation.

Diet: 4-5 times a day

Appointment date: unlimited

Products:

	Recommended	Exclude
Bread and pastries	Wheat bread, yesterday's grain bread Dry unsweetened cookies	Fresh wheat bread Fresh baked goods Baking from butter and puff pastry
First meal	Soups with low-fat meat and fish broths, vegetable soups	Slimy soups
Meat	Lean meats: beef, veal, chicken, turkey, rabbit, Milk sausages	Duck, goose, fatty meat Smoked meats
Fish	Low-fat fish: pike perch, cod, perch Seafood	Salted, smoked, fatty fish Canned fish
Cereals and porridges	Buckwheat, millet, wheat, barley cereals	Rice cereals, semolina Pasta
Dairy	Whole milk Fermented milk drinks (kefir, yogurt) Cottage cheese, curd puddings, casseroles, lazy dumplings, Mild cheese, a small amount of sour cream
Vegetables and greens	Potatoes – limited Tomatoes Celery Cauliflower Leaf salad	Radish Onion
Fruits	Fresh ripe varieties of fruits and berries, Dried fruits (figs, prunes)	Blueberry
Sweets	Marmalade, pastille, marshmallows, jam, honey, jam, marshmallow, caramel	Pastries with cream and whipped cream
Beverages	Green tea coffee drink Rose hip decoction, Sweet fruit and vegetable juices Sparkling mineral water	Kissel Strong black tea
Eggs	Soft-boiled eggs, steamed egg white omelettes	Hard boiled eggs
Sauces and spices		Spicy seasonings, marinades, Spicy and fatty sauces
Fats and oils	Butter Vegetable oil
Other		Mushrooms

Nutrition Features:

Food is prepared mostly unchopped, boiled in water or steamed, or baked. Vegetables and fruits are consumed raw or boiled. The diet includes cold first and sweet dishes and drinks.

Table No. 4

Indications:

• acute and exacerbation of chronic intestinal diseases, accompanied by diarrhea (diarrhea)

Diet: 5 times a day

Appointment date: a few days

Products:

	Recommended	Exclude
Bread and pastries	Top quality crackers made from white wheat bread, not toasted, thinly sliced	Pastry products Cakes Black bread
First meal	Slimy soups in low-fat meat or fish broth, or in vegetable broth with well-cooked cereals, vermicelli, noodles, finely chopped vegetables with the addition of steamed or boiled meat or fish dumplings, meatballs, egg flakes, boiled and pureed meat.	Meat and fish broths Vegetable infusions
Meat and fish	Beef, veal, poultry or fresh low-fat fish in the form of steamed cutlets, quenelles, meatballs, soufflés	Fatty meats and fish Meat in a piece Salty fish Canned food
Cereals and porridges	Puree porridge in water or in low-fat meat broth made from rice, oatmeal, buckwheat, semolina and other cereals	Wheat porridge, pearl barley Pasta
Dairy	Fresh calcined cottage cheese in pureed form	Milk
Vegetables and greens		Fresh vegetables, herbs
Fruits	Peeled apple puree Jelly, jelly from blueberries, dogwoods, bird cherry, quince, pears	Any raw fruits and berries
Sweets	Sugar limited	Any
Beverages	Strong tea with lemon and sugar Juices of black currants, blueberries half and half with water Rose hip decoction Decoction of dried black currants, blueberries, bird cherry	Carbonated drinks Alcohol
Eggs	Up to 1-2 per day. Soft-boiled, steamed omelet and in dishes
Sauces and spices	Salt is limited	Any
Fats and oils	Butter
Snacks		Any

Nutritional Features:

Mechanical, chemical and thermal irritants of the gastrointestinal tract are sharply limited. Products and dishes that stimulate the secretion of the digestive organs, the processes of fermentation and putrefaction in the intestines are excluded. Dishes are liquid, semi-liquid, pureed, boiled in water or steamed. Very hot and cold dishes are excluded.

Table No. 4a

Indications:

• colitis with a predominance of fermentation processes.

Diet: 5 times a day

Appointment date: a few days

The composition is the same as in diet No. 4, but carbohydrate-rich foods (porridge, bread, sugar) are sharply limited and the protein content is increased due to meat dishes and pureed cottage cheese.

Table No. 4b

Indications:

• chronic colitis in the attenuation stage of the disease.

Diet: 4-6 times a day

Appointment date: from 1-2 months to several years

Diet features:

In contrast to the main diet, snacks are allowed (mild cheese, doctor's sausage, pate, veal, soaked herring, jellied meat, jellied tongue) and sauces (meat, vegetable and fish weak broth with dill, parsley leaves, milk bechamel sauce with the addition of a small amount of sour cream, fruit sauces, cinnamon can be used).

All dishes are boiled or steamed, pureed, slimy, and served warm.

Table No. 4b

Indications:

• acute intestinal diseases during the recovery period as a transition to a balanced diet;
• chronic intestinal diseases during the period of exacerbation;
• chronic intestinal diseases without exacerbation with concomitant lesions of other digestive organs.

Diet: 5 times a day

Appointment date: a few months

Nutrition Features:

This diet is prescribed to provide adequate nutrition in case of intestinal dysfunction to restore the function of other digestive organs. The diet is physiologically complete with limited salt intake and a slight increase in the amount of protein foods. It eliminates and activates its secretion, as well as the secretion of the pancreas and stomach. You need to prepare dishes by steaming, crushed, or baking or boiling.

Table No. 5

Indications:

• chronic hepatitis with a benign and progressive course;
• liver cirrhosis without exacerbation;
• chronic cholecystitis;
• cholelithiasis;
• acute hepatitis and cholecystitis during the recovery period;
• other diseases accompanied by dysfunction of the liver and biliary tract.

Diet: 5 times a day

Appointment date: unlimited

Products:

	Recommended	Exclude
Bread and pastries	Yesterday's bread, white, gray, uneaten cookies and buns, Pies with apples and jam Black bread (individual)	Fresh bread, Puff pastry and pastry, fried pies
First meal	Vegetables, cereals in vegetable broth, Dairy with pasta, fruit, Vegetarian borscht and cabbage soup, beetroot soup.	Meat, fish and mushroom broths,
Meat and fish	Medium fat meat and poultry Beef, rabbit, chicken, turkey, veal - boiled in pieces, baked in pieces after boiling, chopped steamed products Lean fish in pieces, in the form of meatballs, soufflé Jellied fish	By-products Canned food Fried foods
Cereals and porridges	Any dishes from various cereals, especially buckwheat, oatmeal with the addition of cottage cheese, grated cheese Boiled vermicelli, Pilaf with fruits or carrots, rice-carrot, rice-apple casseroles, etc.	Legumes
Dairy	Milk in its natural form and in dishes, Kefir, yogurt, Fresh low-fat cottage cheese, steamed and baked dishes made from it, curd paste, Mild grated cheese Sour cream as a seasoning for dishes
Vegetables and greens	Various dishes and side dishes from raw, boiled and baked vegetables Fresh vegetable salads, vinaigrettes (without onions), Non-acidic sauerkraut, Vegetables and side dishes, Green peas in soups Parsley, dill, celery	Turnip Pickled vegetables
Fruits	Ripe sweet berries and soft fruits, natural and baked Fruit and berry purees, jellies, mousses, jellies, jams Fruit salads
Sweets	Sugar, honey, marshmallows
Beverages	Fruit, berry, vegetable juices, compotes, rosehip decoctions
Eggs	Protein steam omelettes	Yolks
Sauces and spices	Sauces based on vegetable and cereal decoctions and milk
Fats and oils	Butter and vegetable fats
Other	Doctor's sausage, milk sausages	Smoked meats Most sausages

Nutrition Features:

Dishes are mostly boiled or baked after pre-cooking. Food is prepared mainly in uncut form. Flour and vegetables for dressing are not fried, but dried.

Table No. 5a

Indications:

• acute hepatitis and cholecystitis;
• exacerbation of chronic hepatitis, cholecystitis, liver cirrhosis.

Diet: 5 times a day

Appointment date: a few days

Nutrition Features: nutrition is the same as with diet No. 5, but you should eat more protein-containing foods, limit foods containing fats and carbohydrates; dishes that enhance the processes of fermentation and putrefaction in the intestines, strong stimulants of bile secretion and substances that irritate the liver.

Dishes are prepared boiled, mashed, and served warm. Separate baked dishes of meat and fish, pre-boiled, without crust, are allowed.

Table No. 6

Indications:

• gout;
• urolithiasis with urate stones.

Diet: 4-5 times a day

Appointment date: long

Products:

	Recommended	Exclude
Bread and pastries	Wheat and rye bread, made from 1st and 2nd grade flour. Various baked goods, including those containing ground bran	Baking
First meal	Vegetarian: borscht, cabbage soup, vegetable, potato, with the addition of cereals, cold (okroshka, beetroot soup), dairy, fruit.	Meat, fish and mushroom broths, from sorrel, spinach, legumes
Meat and fish	Low-fat types and varieties of meat and fish in boiled form.	Liver, kidneys, tongue, brains, meat of young animals and birds Smoked meats Salty fish Canned meat and fish, caviar
Cereals and porridges	Any dishes	Legumes
Dairy	Milk Fermented milk drinks Cottage cheese and dishes made from it,	Salty cheeses
Vegetables and greens	In increased quantities, raw and in any culinary processing. Potato dishes. Limited salted and pickled	Mushrooms Fresh legume pods, spinach, sorrel, rhubarb
Fruits	In increased quantities of fruits and berries, fresh and with any culinary processing. Dried fruits	Figs
Sweets	Marmalade, pastille, non-chocolate candies, jam, honey, meringues Milk creams and jelly	Chocolate
Beverages	Tea with lemon and milk Weak coffee with milk Juices of fruits, berries and vegetables, fruit drinks, water with juices Decoctions of rose hips, wheat bran, dried fruits	Cocoa Strong tea and coffee
Eggs	1 egg per day in any cooking method
Sauces and spices	With vegetable broth, tomato, sour cream, milk. Citric acid, vanillin, cinnamon, bay leaf. Dill, parsley.	Sauces based on meat, fish, mushroom broths, Pepper, mustard, horseradish
Fats and oils	Butter, cow's ghee and vegetable oils Limited pork fat	Beef, lamb lard, cooking fats
Other	Salads from fresh and pickled vegetables, from fruits Vinaigrettes Vegetable, squash, eggplant caviar	Salty snacks, Smoked meats, canned food,

Nutrition Features:

Culinary processing is normal, excluding the mandatory boiling of meat, poultry and fish. The food temperature is normal.

Table No. 7

Indications:

• acute nephritis in the recovery phase;
• chronic nephritis without exacerbation;
• nephropathy of pregnant women and other diseases requiring a salt-free diet.

Diet: 4-5 times a day

Appointment date: long

Products:

	Recommended	Exclude
Bread and pastries	Protein-free bread White wheat bran bread without salt Pancakes, pancakes with yeast and without salt
First meal	Vegetarian with vegetables, with sago without salt
Meat	Lean beef, veal, rabbit, chicken, turkey, boiled or baked, lightly fried after boiling, in pieces or chopped (beef stroganoff, steamed cutlets, meatballs, meatloaf)
Fish	Lean fish (pike perch, silver hake, navaga, cod, pike, carp), boiled in pieces, chopped, aspic after boiling
Cereals and porridges	Cereals and pasta limited
Dairy	Natural milk, lactic acid drinks, cottage cheese and curd dishes in limited quantities
Vegetables and greens	Potato Cauliflower Tomatoes Parsley
Fruits	Any fruits and berries, especially watermelon, melon Purees, jelly, starch mousses
Sweets	Sugar, honey, jam, jams
Beverages	Sweet tea, rosehip decoction Tea with milk Fruit and berry juices mixed with water	Alcohol
Eggs	White omelette, eggs in dishes, no more than 1 piece per day
Sauces and spices	Dairy, tomato, protein-free sauces Vegetable marinade with tomato	Sauces based on meat, mushroom and fish broths
Fats and oils	Any except refractory	Refractory fats
Other	Mild cheese The vinaigrette	Smoked meats and pickles Canned food

Nutrition Features: The diet is complete and practically no different from the diet of a healthy person. Patients are advised not to abuse protein foods (up to 0.8–0.9 g/kg) and somewhat limit salt (7–8 g/day).

Table No. 7a

Indications:

• acute and chronic nephritis in the acute stage;
• terminal chronic renal failure.

Diet: 5 times a day

Appointment date: a few days

Nutrition Features: modification of the basic diet with the complete exclusion of salt, sharp restriction of fluid and protein.

Table No. 7b

Indications:

• recovery period after acute kidney inflammation;

Diet: 5 times a day

Appointment date: from several days to several months

Nutrition Features: modification of the basic diet with restriction of salt and protein is transitional from No. 7a to No. 7

Tables No. 7v and No. 7d

Prescribed to persons with severe nephrotic syndrome and those on hemodialysis, respectively.

They represent a modification of the basic diet with increased protein content.

Table No. 8

Indications:

• obesity as a primary disease or concomitant with other diseases that do not require special diets.

Diet: 5-6 times a day

Appointment date: long

Products:

	Recommended	Exclude
Bread and pastries	Rye and wheat bread made from wholemeal flour, about 100 g per day Protein and protein-bran bread	Cookie White bread Bakery products Butter dough
First meal	Shchi, borscht, vegetable soups, beetroot soups	Dairy, potato, cereal, legumes, with pasta
Meat	Lean beef, veal, rabbit, chicken, boiled pork, beef sausages	Fatty meats
Fish	Low-fat fish, boiled, jellied Squid	Fatty fish
Cereals and porridges	Loose porridges made from buckwheat, pearl barley and barley in combination with vegetables	Pasta
Dairy	Low-fat lactic acid drinks (kefir, yogurt, acidophilus milk) Low-fat cottage cheese and dishes made from it	Ice cream
Vegetables and greens	Any vegetables and herbs with cheese and cooked Potatoes limited
Fruits	Sweet and sour fruits and berries, natural, baked Compotes, jelly without sugar	Sweet varieties of fruits and berries Grape Raisins, prunes
Sweets		Sugar Cakes Any candy
Beverages	Tea Black coffee Unsweetened compote Vegetable juices	Sweet juices and compotes
Eggs	Hard boiled
Sauces and spices		Fatty condiments Hot spices
Fats and oils	Vegetable oil Butter is limited	Refractory fats
Other	Vegetable, squid, fish, meat salads without mayonnaise with vegetable oil, vinaigrettes

Nutrition Features:

Reducing the caloric content of the diet due to carbohydrates, especially easily digestible ones. and, to a lesser extent, fats (mainly animal) with normal protein content. Restriction of free fluid, sodium chloride and appetite-stimulating foods and dishes. Increased dietary fiber content. Dishes are prepared boiled, stewed, baked. Use sugar substitutes for sweet foods and drinks.

Table No. 9

Indications:

• mild to moderate diabetes mellitus;
• establishing tolerance to carbohydrates;
• selection of doses of insulin or other drugs.

Diet: 5 times a day

Appointment date: sometimes for life

Products:

	Recommended	Exclude
Bread and pastries	Black bread made from 2nd grade flour, Baking using sweeteners	Products made from butter and puff pastry Cakes
First meal	Soups from various vegetables, cabbage soup, borscht, beetroot soup, meat and vegetable okroshka, soups in weak broths or water with permitted cereals, potatoes, meatballs	Fatty and strong broths
Meat	Lean varieties of beef, veal, pork, lamb, rabbit, chicken, turkey Beef sausages, milk sausages, diet sausages	Sausages Smoked meats
Fish	Lean fish	Salty fish
Cereals and porridges	Cereals limited, within carbohydrate limits Porridges made from buckwheat, barley, oatmeal, pearl barley, wheat groats,	Semolina and rice cereals
Dairy	Kefir, milk, acidophilus Cottage cheese 9%, low-fat cottage cheese and dishes made from it Mild and low-fat cheese A little sour cream in dishes
Vegetables and greens	Potatoes within carbohydrate limits Cabbage, eggplant, cucumbers, bell peppers, green beans, turnips, radishes, zucchini, cauliflower, lettuce, spinach, pumpkin - unlimited Green peas, beets, carrots – limited
Fruits	Fruits and berries, sour and sweet and sour in any form Unsweetened compote, jelly, baked apples	Grape
Sweets		Sugar Ice cream
Beverages	Tea, coffee with milk, rose hip decoction, unsweetened compote, vegetable juices	Lemonade Sweet juices
Eggs	Eggs 1-2 pcs. per day, boiled or in dishes
Sauces and spices	Low-fat sauces based on vegetable broths, weak low-fat broths Bay leaf
Fats and oils	Unsalted butter Vegetable oils for dishes
Other	Vinaigrettes Vegetable caviar, squash Squid salads Jellied fish Lean beef jelly

Nutrition Features: dishes are served boiled, baked, steamed, fried - to a limited extent.

Table No. 10

Indications:

• atherosclerosis with damage to the vessels of the heart, brain or other organs, high blood cholesterol;
• cardiac ischemia;
• arterial hypertension against the background of atherosclerosis.

Diet: 4-5 times a day

Appointment date: long

Products:

	Recommended	Exclude
Bread and pastries	Wheat bread made from 1st-2nd grade flour, peeled rye bread, grain bread Dry unsweetened cookies Baking without salt with cottage cheese, fish, meat, adding ground wheat bran, soy flour	Products made from butter and puff pastry
First meal		Meat, fish, mushroom broths, From legumes
Meat	Various types of lean meat and poultry, boiled and baked, in pieces and chopped.	Duck, goose, liver, kidneys, brains, sausages, smoked meats, canned food
Fish	Low-fat types, boiled, baked, in pieces and chopped. Seafood dishes (scallops, mussels, seaweed, etc.).	Fatty fish Salted and smoked fish, canned food, caviar
Cereals and porridges	Buckwheat, oatmeal, millet, barley, etc. - crumbly porridges, casseroles. Rice, semolina, pasta – limited
Dairy	Low-fat milk and fermented milk drinks, Low-fat cottage cheese, dishes made from it, Low-fat, lightly salted cheese;	Salty and fatty cheese, heavy cream, sour cream and cottage cheese
Vegetables and greens	Any except prohibited	Radish, radish, sorrel, spinach, mushrooms
Fruits	Raw fruits and berries, dried fruits, compotes, jellies, mousses, sambucas (semi-sweet or xylitol).	Grapes, raisins
Sweets	Sugar, honey, jam – limited	Chocolate, cream products, ice cream
Beverages	Weak tea with lemon, milk; weak natural coffee Coffee drinks Vegetable, fruit, berry juices Decoction of rose hips and wheat bran	Strong tea and coffee, cocoa
Eggs	Protein omelettes; soft-boiled eggs - up to 3 pieces per week. yolks – limited
Sauces and spices	With vegetable broth, seasoned with sour cream, milk, tomato, fruit and berry sauces Vanillin, cinnamon, citric acid. Limited – mayonnaise, horseradish	Meat, fish, mushroom sauces, pepper, mustard
Fats and oils	Butter and vegetable oils	Animal and cooking fats
Other	Soaked herring Diet sausage Lean ham	Fatty, spicy and salty foods, caviar

Table No. 11

Indications:

• tuberculosis of the lungs, bones, lymph nodes, joints with a mild exacerbation or its attenuation, with low body weight;
• exhaustion after infectious diseases, surgery, injuries.

Diet: 4-5 times a day

Appointment date: 1-2 months or more

Products:

	Recommended	Exclude
Bread and pastries	Wheat and rye bread Various baked goods (pies, cookies, biscuits, baked goods)
First meal	Any
Meat	Lean meat in any culinary preparation By-products Sausages, ham, sausages Canned food
Fish	Any fish Seafood Caviar, canned food
Cereals and porridges	Any cereals Pasta Legumes – well boiled, in the form of puree
Dairy
Vegetables and greens	Any, raw or cooked
Fruits	Most fruits and berries
Sweets	Most sweet dishes, honey	Cakes and pastries with lots of cream
Beverages	Any
Eggs	In any preparation
Sauces and spices	Red, meat, sour cream, milk and egg. Spices in moderation, but in a wide range. Horseradish, mustard, ketchup	Spicy and fatty sauces
Fats and oils	Vegetable oil, ghee, butter, soft (bulk) margarine, mayonnaise	Lamb, beef, cooking fats Hard margarines

Nutrition Features:

The diet has a high energy value with a high content of proteins, minerals and vitamins.

Table No. 12

Indications:

• functional diseases of the nervous system.

Diet: 5 times a day

Appointment date: 2-3 months

Products:

	Recommended	Exclude
Bread and pastries	Diet bread, day-old or dried Unsweetened biscuits and cookies
First meal	Vegetable (cabbage soup, borscht, beetroot soup), vegetarian with potatoes and cereals, fruit, dairy	Meat, fish, mushroom broths
Meat	Boiled lean meat (veal, beef, rabbit, turkey)	Fatty meats
Fish	Lean (perch, pike, cod) Seafood
Cereals and porridges	Any cereals
Dairy	Milk, cottage cheese, kefir, sour cream, low-fat cheese
Vegetables and greens	Any, except prohibited	Sorrel, radish, garlic and onions, radishes
Fruits	Dried fruits and fresh fruits
Sweets	Honey, candy without chocolate	Chocolate in any form
Beverages	Herbal teas, rosehip decoction, juices from vegetables and fruits	Strong black tea, coffee, cocoa Alcohol
Eggs	Only soft-boiled, no more than two per day
Sauces and spices	Tomato, onion (from boiled onions), sour cream, vegetable broth
Fats and oils	Vegetable oil, ghee	Animal fats
Other		Fatty, spicy and fried foods Smoked meats

Nutrition Features:

It is advisable to consume tongue, liver, legumes, and dairy products more often. Dishes are served in any form, except fried.

Table No. 13

Indications:

• acute infectious diseases.

Diet: 5-6 times a day

Appointment date: a few days

Products:

	Recommended	Exclude
Bread and pastries	Wheat bread from premium and 1st grade flour, dried Dry unsweetened cookies	Rye and any fresh bread, butter dough
First meal	Weak low-fat meat and fish broths with egg flakes, quenelles Meat puree soup Mucous decoctions of cereals with broth; soups in broth or vegetable broth with boiled semolina, rice, oatmeal, noodles, and permitted vegetables in the form of puree	Fatty broths, cabbage soup, borscht, legume soups, millet
Meat	Lean meats without fat, fascia, tendons, or skin. In finely chopped form, boiled steam dishes Soufflé and puree from boiled meat; cutlets, steamed meatballs	Fatty varieties: duck, goose, lamb, pork. Sausages, canned food
Fish	Low-fat types without skin Boiled, steamed in the form of cutlets or in pieces	Fatty, salted, smoked fish Canned food
Cereals and porridges	Semolina, ground buckwheat, rice, rolled oats in the form of pureed, boiled semi-liquid and semi-viscous porridges in milk or broth Boiled vermicelli	Millet, pearl barley, barley, corn cereals Pasta
Dairy	Fermented milk drinks Fresh cottage cheese, curd paste, soufflé, pudding, steamed cheesecakes, Low-fat sour cream Grated cheese Milk and cream in dishes	Whole milk Fat sour cream
Vegetables and greens	Potatoes, carrots, beets, cauliflower in the form of puree, souffle, steam puddings. Ripe tomatoes	White cabbage, radish, radish, onion, garlic, cucumbers, rutabaga, mushrooms
Fruits	Very ripe when raw Soft fruits and berries are sweet and sour, often pureed; baked apples Dried fruit puree Kissels, mousses, pureed compotes, sambucas, jelly Milk cream and jelly Meringues, snowballs with jelly	Fruits rich in fiber with rough skin
Sweets	Marmalade	Chocolate, cakes Jams
Beverages	Tea with lemon Tea and coffee are weak with milk. Diluted fruit, berry and vegetable juices Decoction of rosehip and wheat bran, fruit drinks	Cocoa
Eggs	Soft-boiled, steam, egg white omelettes	Hard-boiled and fried eggs
Sauces and spices	White sauce with meat broth and vegetable broth Milk, sour cream, vegetarian sweet and sour, Polish The flour for the sauce is dried	Spicy, fatty sauces Spices
Fats and oils	Butter Refined vegetable oil	Other fats
Other	Jellied from pureed meat, from fish Forshmak from soaked herring	Fatty and spicy snacks, smoked meats, canned food, vegetable salads

Table No. 14

Indications:

• urolithiasis with phosphate stones and alkaline urine reaction.

Diet: 5 times a day

Duration of appointment: long

Products:

	Recommended	Exclude
Bread and pastries	Different kinds
First meal	On weak meat, fish, mushroom broth with cereals, noodles, legumes	Dairy, vegetable and fruit
Meat	Different kinds	Smoked meats
Fish	Different kinds Canned fish – limited	Salted, smoked fish
Cereals and porridges	Any in a variety of preparations in water, meat, vegetable broth.	Porridge with milk
Dairy	Only a little sour cream in dishes	Milk, fermented milk drinks, cottage cheese, cheese
Vegetables and greens	Green peas, pumpkin, mushrooms	Other vegetables and potatoes
Fruits	Sour varieties of apples, cranberries, lingonberries, compotes, jellies and jelly made from them.	Other fruits and berries
Sweets	Sugar, honey, confectionery, fruit ice	Sweet dishes with milk
Beverages	Weak tea and coffee without milk. Rosehip decoction, cranberry or lingonberry fruit drinks	Fruit, berry and vegetable juices
Eggs	In various preparations and dishes 1 egg per day
Sauces and spices	Non-spicy sauces based on meat, fish, mushroom broths Spices in very limited quantities	Hot sauces, mustard, horseradish, pepper
Fats and oils	Creamy, cow's ghee and vegetable	Lard, cooking oil
Snacks	Various meat, fish, seafood Soaked herring, caviar	Vegetable salads, vinaigrettes, canned vegetables

Nutrition Features:

A nutritious diet with a limit on calcium-rich and alkalizing foods.

Table No. 15

Table No. 15 is indicated for diseases in which there is no need for therapeutic diets. This diet is physiologically complete, while spicy and hard-to-digest foods are excluded. You should consume 90 g of protein, 100 g of fat and 400 g of carbohydrates per day. You can eat almost all foods, except fatty poultry and meat, mustard, pepper and refractory fats of animal origin.

Indications:

• diseases that do not require a special diet

Diet: 4 times a day

Appointment date: unlimited

Products:

	Recommended	Exclude
Bread and pastries	Wheat and rye bread, flour products
First meal	Borscht, cabbage soup, beetroot soup, rassolnik; dairy Vegetable and cereal soups with meat, fish broth, mushroom and vegetable broth Fruit
Meat and fish	Meat and fish dishes of various culinary preparations; sausages, sausages, boiled sausages	Fatty meats, duck, goose
Cereals and porridges	Any cereals Pasta
Dairy	Any
Vegetables, greens, fruits	Vegetables and fruits, raw and after heat treatment
Sweets	Any
Beverages	Fruit and vegetable juices, rosehip and wheat bran decoction Tea, coffee, cocoa
Eggs	Boiled eggs and in dishes
Sauces and spices	Any non-spicy	Pepper, mustard
Fats and oils	Butter, ghee, vegetable oils; Margarines – limited	Refractory animal fats

Currently, many people experience digestive disorders. This can be due to many reasons, including poor diet. For many diseases of the gastrointestinal tract, doctors prescribe table No. 1 to the patient. It is worth talking in more detail about proper nutrition in this case, consider the menu for the day, for the week.

Table 1 - diet (the menu for the week will be given below), which was introduced for therapeutic nutrition by physician M.I. Pevzner. It was invented specifically to normalize the digestive process for patients suffering from diseases of the gastrointestinal tract.

Everyone knows that with such diseases it is difficult for the body to digest regular food, and problems such as nausea, heartburn, diarrhea, abdominal pain, etc. begin. Therefore, the patient will have to give up some foods.

This diet is an integral (and sometimes the main) part of the treatment of diseases of the gastrointestinal tract. If it is carefully observed, the patient’s well-being quickly improves, and if it is violated (intentionally or accidentally), a sharp deterioration in the condition occurs. Therefore, it is recommended to strictly follow the diet, avoiding the consumption of prohibited foods.

• Gastritis in acute and chronic form;
• Peptic ulcer of the stomach and duodenum;
• Burn of the esophagus;
• Condition after surgery on the stomach;
• Gastroduodenitis.

This diet has a gentle effect on the digestive organs, accelerating the healing process of the mucous membrane.

General principles

The diet (table No. 1) serves to normalize the digestion process and eliminate inflammation of the gastrointestinal tract (it is enough to see the menu for the week to verify this).

The basic principles of this diet:

1. Exclusion from the diet of broths, seasonings, spicy foods and other dishes that irritate the gastric mucosa.
2. Limiting difficult-to-digest foods.
3. Exclusion of fried foods, all dishes are boiled only, thoroughly wiped. Baking is allowed, but not to a crisp. When you feel better, meat and fish are served in boiled pieces.
4. Food should not be too hot or cold to avoid irritation of the gastric mucosa.
5. Limiting salt.
6. The frequency of eating is 5 or 6 times a day. Some time before going to bed, be sure to drink milk or cream, this helps reduce the acidity of gastric juice and soothe the mucous membrane.
7. The calorie content of the diet should be up to 3000 kcal.

What rules need to be followed on diet table No. 1 are indicated in the picture.

The amount of protein should be up to 100 g per day, carbohydrates - 400 g, fats - 100 g.

Varieties

There are 3 types of this diet, which are used during different periods of illness.

Table 1 (the diet, the weekly menu of which is of interest to many) has 3 divisions:

1. Diet 1A. The most gentle, used for the acute stage of gastritis (as well as its acute form), stomach and duodenal ulcers, gastroduodenitis. It is prescribed for no more than 7 days due to the fact that the menu has restrictions on many useful substances. For acute gastritis, table 1A should be prescribed for 2 or 3 days, for exacerbation of chronic gastritis - for 4-6 days, for stomach and duodenal ulcers - for a week. Its peculiarity is that all food is given in ground and semi-liquid form, since during this period the patients are on bed rest. This diet heals the gastric mucosa well, thanks to the exclusion of traumatic and poorly digestible foods. If the patient has undergone cholecystectomy, he can only eat mucous soups; egg yolk is excluded in this case. Diet 1A is low in calories due to carbohydrate restriction. The amount of food per meal should be small. The diet should have enough protein, because it is what promotes rapid healing of the gastric mucosa. Much emphasis is placed on milk because it reduces the acidity of gastric juice. It can be taken up to 4 glasses per day, if well tolerated. Fats are served mainly in the form of butter. You should definitely drink warm milk at night. After this, the transition to diet 1B is carried out.
2. Diet 1B. It is used when the acute process subsides, food is served in puree form, because the patients are on semi-bed rest. The amount of proteins and fats increases compared to diet 1A. Protein enters the body mainly in the form of milk and dairy dishes (soups, cereals, jelly). Meat should be on the menu, but only once a day in the form of soufflés, steamed cutlets, and rolls. This is explained by the fact that milk protein is easier to digest than meat protein. It is recommended to increase the volume of liquid consumed to two liters. The temperature of hot dishes should be about 60 degrees, the temperature of cold ones should be at least 15 degrees. Unlike diet 1A, you can eat vegetables (potatoes, carrots, beets) boiled and pureed. Eggs can only be eaten soft-boiled. The amount of salt should not be more than 8 g. Meals 6 times a day, a small amount of meals per meal. A glass of warm milk at night is also recommended. This table is usually prescribed for an average of 2 weeks. Table 1 is then assigned.
3. Diet 1. This is a moderately gentle diet. It is used during acute gastritis, with exacerbation of chronic gastritis, stomach and duodenal ulcers during the recovery period. The period of application of this diet is from two months to six months. Various vegetables are introduced (pumpkin, zucchini, cauliflower). Products that irritate the mucous membrane are still excluded. It is no longer necessary to wipe food; meat and fish can be prepared in boiled pieces. It is enough to chew your food thoroughly. Various desserts are introduced in the form of marshmallows, marshmallows, jelly, etc. You can eat different fruits raw (with the exception of some). Meals are 5 times a day; it is recommended to drink cream or milk before going to bed. Mild cheese, fish roe, fat-free ham, doctor's sausage, and jellied fish are introduced. Cottage cheese can be consumed in any form: fresh, in the form of dumplings, casseroles, soufflés, puddings, steamed cheesecakes. Sweet tomatoes, young peas and dill are introduced. We recommend not only butter, but also vegetable oil. Dishes are only boiled, baked without crust and steamed. Fried foods are excluded. Drinks include weak coffee with milk, rose hip decoction, and fruit juices. Fermented milk products are introduced: kefir, yogurt. The following meats are added: turkey, rabbit, chicken. Fresh berries are also introduced: strawberries and raspberries. You can eat sweet cheeses and sour cream. The following garnishes are allowed: pasta, semolina, buckwheat porridge, rice. It is recommended to eat bread slightly stale or dried in the form of crackers. You can eat biscuits, biscuits, and once a week you can eat pies filled with meat, jam, fish, and apples.

There are also subspecies: surgical tables 1A and 1B. They are prescribed in the postoperative period, as well as after 2 days of fasting. These diets involve weak meat broths, pureed cereal soups, and soufflés made from meat or fish.

Advantages and disadvantages

Table 1 is used only for medicinal purposes for certain diseases of the gastrointestinal tract. Of course, like any diet, it has its pros and cons.

Pros of this diet:

• exclusion of foods that lead to irritation of the mucous membrane and increase the acidity of the stomach;
• healing of the mucous membrane through protein foods;
• complete dietary nutrition.

Disadvantages of the diet:

• it takes time to prepare special dishes;
• difficulty in complying with travel;
• monotonous food.

If a person has never used a therapeutic diet, then it will be difficult for him to immediately readjust and get used to fulfilling all its requirements. However, the benefits and benefits of this diet are possible only if all its conditions are fully met. If it is violated, the symptoms of the disease may return.

Contraindications

Despite the fact that this diet is useful, it still has its contraindications.

Who should not use table No. 1:

• people with milk intolerance;
• those who underwent surgery on the gastrointestinal tract on the first day after surgery (fasting is required);
• patients with acute pancreatitis (fasting is recommended on the first day of the disease).

There are no other contraindications to this diet.

Permitted and prohibited products

Diseases of the digestive system such as stomach ulcers and gastritis occur as a result of poor nutrition, bad habits, and stress. Therefore, the main task of this diet is to establish optimal nutrition and choose a healthy diet. Allowed are those foods that do not injure the gastric mucosa, do not increase gastric juice, but promote healing of the mucous membrane.

Foods rich in fiber are excluded, as well as fatty foods that are difficult to digest, smoked meats, canned food, strong meat broths, as well as cabbage soup, okroshka, and borscht. Pickled, pickled, and salted vegetables are prohibited, because... they increase acidity and irritate the mucous membranes.

You should not eat dairy products with a high percentage of fat. And, of course, you should give up alcoholic beverages and smoking. This is a must.

What can you eat	What not to eat
Vegetables (potatoes, beets, carrots, cauliflower, pumpkin)	Vegetables - legumes, fresh and pickled cabbage, rutabaga, onions and green onions, cucumbers, radishes, turnips, canned tomatoes, sorrel, spinach, lettuce, radishes
Fruits can be eaten fresh or baked (apples, bananas, peaches, apricots, nectarines, watermelon, melon).	Any mushrooms.
Berries (raspberries, strawberries).	Ice cream, cakes.
Bakery products (stale bread, unsweetened white bread crackers).	From cereals - barley, corn, millet, pearl barley.
Cereals (buckwheat, rice, oatmeal, semolina).	Meat: pork, fatty ham.
Sweets (jam, jelly, marshmallows, marshmallows, meringues, biscuits, honey, sugar).	Sausage products include fatty sausage, smoked sausage, frankfurters, sausages.
Dairy products (milk, cream, sour cream, kefir, yogurt, cottage cheese, mild cheese).	Poultry - duck, goose, smoked chicken.
Meat (beef, rabbit, turkey, chicken, veal, beef liver, beef tongue).	Seasonings include mayonnaise, ketchup, mustard, ginger, black pepper, chili pepper.
Chicken eggs are best eaten soft-boiled or made into an omelet.	From fish - canned fish, smoked fish, dried fish.
Fish and fish roe.	Cooking fat, animal fat.
Oils (butter, ghee, vegetable).	Kvass.
Drinks (tea with milk, coffee with milk, still mineral water).	Black bread.
Juices (carrot, pumpkin, apricot).	Grape.

Sample menu for the day (shredded form)

Table 1A and table 1B imply chopped food, because The patient is on bed and semi-bed rest at this time. You can pass the meat through a meat grinder and prepare steamed cutlets and zrazy, or you can make a soufflé from already cooked meat. The porridge also needs to be cooked liquid, mushy, in milk.

Sample menu for one day:

Eating	What to eat
Breakfast	Semolina porridge with milk. Soft-boiled egg. Tea with milk and sugar.
Lunch	Baked apple.
Dinner	Vegetable soup ground with rice flour. Steamed cutlets with pureed buckwheat porridge. Dried fruits compote.
Afternoon snack	Curd soufflé.
Dinner	Fish quenelles. Puree rice porridge. Tea with milk.
Late dinner	A glass of milk.

The menu can be varied to your taste, the main thing is to adhere to the basic principles.

Menu for the day (products without chopping)

When switching to a less gentle diet (several weeks after an exacerbation of the disease), you can not grind food, but simply try to chew it thoroughly.

Sample menu for the day at table 1:

Eating	What to eat
Breakfast	Oatmeal. Sweet curd. The coffee is weak with milk.
Lunch	Baked cheesecakes.
Dinner	Vegetable soup with meatballs. Steamed chicken cutlets. Mashed potatoes. Compote.
Afternoon snack	Milk jelly.
Dinner	Fish baked with rice porridge. Tea with milk.
Late dinner	Kefir or yogurt.

You should try to eat food at the same time every day, this contributes to the normal production of gastric juice. Portions should be small so as not to overload the gastrointestinal tract.

Menu for the week

Table 1 – diet (the menu for the week will be proposed at the recovery stage), which does not tolerate free deviations. At the slightest deviation from the rules, pain and disorders of the gastrointestinal tract immediately return. Therefore, it is advisable to strictly follow all recommendations.

Eating	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Oatmeal, soft-boiled egg, tea with milk	Buckwheat porridge, sweet curd, tea	Rice porridge with milk, omelette, coffee with milk	Cottage cheese casserole, soft-boiled egg, marshmallows, coffee	Semolina porridge, cottage cheese with milk, tea	Hercules porridge, egg white omelette, coffee with milk	Baked cheesecakes, soft-boiled egg, tea with milk
Lunch	Curd soufflé	Applesauce	Milk jelly, biscuits	Cottage cheese with sour cream	Sweet curd	Baked apple	Pumpkin juice, biscuit
Dinner	Rice soup with vegetables, steam cutlets, mashed potatoes, compote	Vegetable soup with semolina, Meatloaf, jelly	Milk noodle soup, boiled chicken, Steamed vegetables, compote	Zucchini puree soup, Pasta, beef zrazy, jelly	Oatmeal soup with vegetables, boiled beef, steamed zucchini, compote	Vegetable soup, Doctor's sausage, buckwheat porridge, jelly	Milk soup, steamed meatballs, boiled potatoes, compote
Afternoon snack	Watermelon	Carrot juice	Soft-boiled egg	Rosehip (decoction), biscuits	Peach nectar,	Pumpkin juice, biscuits	Omelette
Dinner	Boiled chicken, rice porridge	Fish dumplings, Potato boiled	Ham, carrot puree	Boiled fish, vegetable puree	Steam cutlets, Rice porrige	Baked fish, zucchini puree	Zrazy, pasta

At night every day - a glass of milk, kefir or cream. The amount of bread is 150 g per day, you can replace it with crackers.

First course recipes

Below are ways to prepare soups.

Vegetable soup with semolina

1. Peel potatoes (3 pieces), cut into cubes, put in cold water, put on fire.
2. Peel carrots (1 pc.), cut into cubes, throw into a saucepan.
3. Chop cauliflower (100 g) and add to soup.
4. Peel the zucchini (100 g), cut into squares, place in a saucepan.
5. Let it boil for 15 minutes, puree the vegetables in a blender or mash them with a masher.
6. Put on fire, add 50 g of semolina, stirring.
7. Add salt and add the milk-egg mixture (stir 1 egg in half a glass of milk).
8. Stir, let it boil, turn off.

Zucchini soup

1. Cut the zucchini (small - 2 pieces, large - 1), after cleaning, add water, put on the flame.
2. Cook for 10 minutes, mash with a masher, add a tablespoon of flour, and add salt.
3. Pour in milk (a glass), let it boil, add butter to taste.

Main course recipes

Before preparing cutlets and rolls, pass the meat through a meat grinder.

Steamed cutlets

1. Mix ground beef (200 g) with egg.
2. Make cutlets, add salt.
3. Place in a colander in a water bath (you can use a double boiler).
4. Cook for 20 minutes.

Meatloaf

1. Make a white omelet.
2. Place the ground beef on a wet towel 2 cm thick.
3. Place omelette on top.
4. Carefully wrap the omelette in minced meat using a towel.
5. Place in a colander in a water bath (or double boiler) for half an hour.

Mashed potatoes, steamed vegetables, porridge, and pasta are used as a side dish.

Dessert

Desserts can be served for lunch or afternoon tea.

Curd soufflé with honey

1. Mix 200 g of low-fat cottage cheese with 100 g of milk.
2. Add 1 tsp. sugar, mix thoroughly.
3. Add egg yolk and 50 g semolina, mix.
4. Add beaten egg white.
5. Place in a bowl coated with oil.
6. Steam.

Meringues

1. Beat 4 egg whites.
2. Add powdered sugar carefully.
3. Spoon the egg white mixture onto a baking sheet lined with parchment paper.
4. Bake in the oven at a very low temperature (about 100 degrees) for an hour.

You can also come up with many other dessert recipes.

Features of the diet for gastritis

Thanks to the use of diet No. 1, an improvement in the condition of acute and chronic gastritis is achieved quite quickly by reducing inflammation of the gastric mucosa. Puréed food must be consumed for the first 5-7 days, then you can only select soft varieties of meat (chicken, veal) and chew the food well.

Diet 1 for gastritis is recommended to be followed for quite a long time - about six months. In this case, sweets will have to be limited, such as: honey, sweets, jam, because... they cause irritation of the mucous membrane and increased acidity.

Features of the diet for gastroduodenitis

With this disease, table No. 1 should be used for a long time, possibly several years. You should avoid irritating foods such as tomatoes, cucumbers, sausage, ham. Meals should be small and frequent. If the acidity of the stomach is low, it is recommended to include low-fat broths, berries and fruits in the diet.

Features of the diet for pancreatitis

If gastritis is accompanied by inflammation of the pancreas, then table No. 1 must be combined with the recommendations of table No. 5. If at table 1 it is recommended to drink milk more often, then with pancreatitis it is forbidden to drink it in its pure form. But you can add it to porridges, soups, and also replace it with kefir.

Features of the diet for stomach ulcers

If there was an operation, then fasting for two days is recommended, then table 1A (ground and liquid dishes), then 1B (semi-liquid dishes). And only after this can you switch to diet 1. If you feel well, the duration of the diet can be reduced to 2 months.

Features of the diet for children

Children also suffer from diseases of the gastrointestinal tract, so table No. 1 is recommended for them in such cases. It is difficult to get children to eat at the same time, but it is necessary to teach them to do so. They will also find it unpleasant to eat healthy foods rather than those that children usually like. But it’s worth having a conversation with them about this too.

Depending on the age of the child and the severity of the process, a diet is prepared. It is better if the attending doctor selects it. Food must be freshly prepared; in extreme cases, food can be prepared for 2 days and reheated. You can use a zigzag diet - as the condition improves, relax, and then return to a strict diet.

Features during pregnancy

The expectant mother needs to receive a sufficient amount of nutrients, so it is worth choosing a diet in such a way that there is enough protein, carbohydrates and fat. Also, food should be high in calories.

Just like dietary table number 1, diet number 1a is indicated for people suffering from gastritis, gastric and duodenal ulcers. This diet allows you to normalize the functioning of the stomach and intestines, as well as speed up metabolism.

Basic rules for eating diet table No. 1a

So, like every medical diet, dietary table No. 1a has a list of foods that are prohibited for consumption and that should be added to the diet. What's on this list?

• Soups. The best option would be slimy soups prepared with the addition of semolina, barley, rice or oatmeal. You can add egg or milk mixture, as well as butter.
• Meat and poultry. Suitable for beef, rabbit, veal. Chicken breast and turkey are also allowed. The meat must be boiled several times and then passed through a meat grinder to create a meat soufflé.
• Fish. Boil cod, hake and similar varieties without skin.
• Freshly prepared cottage cheese, cream and milk.
• Scrambled eggs.
• Liquid porridges based on cereal flour, semolina, oatmeal, rice and pureed buckwheat are allowed. Adding cream/milk is allowed.
• Beverages. You are allowed to drink weak tea, rosehip decoction, juices diluted in half with water.
• Jelly, jelly.
• Oil. Vegetable and creamy.

Prohibited products:

• Sauces and spices. Absolutely all sauces (mayonnaise, cheese sauces, ketchup, etc.) should be excluded from the menu.
• Vegetables. Also completely excluded.
• All snacks in the form of salads, jellies, smoked meats and sausages should also be removed from your daily menu.
• Confectionery.
• Floury.
• Pure berries.
• Beverages. You should forget about coffee, soda, cocoa, and alcohol.
• Cheese, sour cream, fatty cottage cheese and fermented milk products are prohibited

What does the weekly menu consist of?

The approximately weekly menu for table 1a is as follows:

Monday .

Tuesday .

• Breakfast. Semolina with milk, omelet and a glass of warmed milk.
• Dinner. Rice milk soup, soufflé (pike perch), jelly.
• Afternoon snack. Omelet and warm milk.
• Dinner. with milk and egg.
• For the night- warm milk.

Wednesday .

Thursday .

• 1st breakfast. Semolina, milk.
• 2nd breakfast. Omelet, a mug of milk.
• Dinner. Milk semolina soup with 5 g of butter, soufflé (cottage cheese), compote.
• Afternoon snack. Mug of milk, omelette.
• For the night. A mug of warm milk (+ honey).

Friday .

Saturday .

• 1st breakfast. Slimy milk porridge (rice), as well as a mug of milk.
• 2nd breakfast. Egg, compote.
• Dinner. Milk oatmeal soup, soufflé (beef), jelly.
• Afternoon snack. A mug of milk.
• Dinner. Buckwheat with milk.
• For the night. A mug of milk.

Sunday .

• 1st breakfast. Oatmeal with milk (+ honey), a mug of milk.
• 2nd breakfast. A glass of warmed milk with 5 g of butter.
• Dinner. Rice milk soup, soufflé (poultry), jelly.
• Afternoon snack. Milk; .
• Dinner. Semolina, omelet and a mug of milk.
• For the night. Milk again.

Very often people who do not suffer from gastritis or stomach ulcers go on this diet. In this case, you should remember some of the rules that diet No. 1a has.

So, what do experts advise those who go on this diet?

This dietary table helps perfectly in cases where the condition of the stomach and duodenum is critical. The diet involves partial or complete abstinence from table salt, which helps avoid salt retention in the body. This diet can be called low-calorie, since the amount of carbohydrates is reduced to a minimum.

Cold and hot foods should be completely avoided! All food should be served warm so as not to injure the gastrointestinal tract.

Food should be boiled and steamed, and then ground, so as not to mechanically injure the stomach. Absolutely all food should be in liquid or porridge form.

This diet helps you lose weight if you strictly adhere to the weekly menu. You should leave the diet gradually, since the diet for diet No. 1a implies six meals a day, and the transition to regular three meals a day can lead to rapid weight gain.

Diet 1 table according to Pevzner is a gentle diet that is prescribed to patients with gastric or duodenal ulcers at the subside stage. You should stick to it from 6 months to 1 year after the attack.

In some cases, diet (table) number 1 according to Pevzner is used for gastritis, if the chronic form of the disease worsens and the secretion of gastric juice increases.

In addition, such therapeutic nutrition will be appropriate for infectious diseases of the gastrointestinal tract (if there is no diarrhea) and for a hernia of the diaphragmatic food opening.

Dietary table 1 brings significant relief from gastric pathologies both during an exacerbation and during the recovery period.

Medical nutrition table 1: features

The goal of therapeutic nutrition is to reduce irritation and stress on the gastrointestinal tract. This, in turn, will contribute to the healing of ulcers and the normalization of stomach function. The point is to limit the consumption of foods that irritate and stimulate intestinal secretions.

All this does not apply to those who have low acidity; such nutrition can harm them. That is, the “Table No. 1” diet according to Pevzner is used only for high and normal acidity.

Diet 1 table: menu for the week

You can also download this menu to your computer in .doc, pdf format.

We hope we have helped you create a menu for every day that will make diet table 1 according to Pevzner more varied and enjoyable.

Diet first table: recipes

Steamed cottage cheese soufflé

Products:

• cottage cheese - 300 gr;
• milk - 75 ml;
• semolina - 2 tablespoons;
• low-fat sour cream - 60 g;
• eggs - 2 pcs;
• sugar to taste.

Preparation:

Mix cottage cheese, milk, 1 yolk, sugar, semolina in a blender. Separately, beat 2 whites into a strong foam. Mix the curd mass and egg whites. Transfer the resulting dough into a greased form. Steam for 15 - 20 minutes.

Read about what recipes you can use in the next article.

Steamed chicken meatballs

Products:

• minced chicken - 200 gr;
• semolina - 3 tbsp. l.;
• milk - 1/3 cup;
• butter - a small piece;
• salt.

Preparation:

Mix all ingredients. Leave the resulting minced meat for 10-15 minutes. Form round flat balls. Steam for 50 - 60 minutes.

Diet 1a according to Pevzner: menu

This nutrition is necessary during an exacerbation period. For example, in peptic ulcers and gastritis with high acidity, this period usually occurs in autumn and spring.

Table 1a involves reducing the calorie content of food consumed to 1800 kcal. This will help relieve the irritated gastrointestinal tract.

In case of exacerbation, exclude meat for the first time, even the leanest one, and any fermented milk products. Be sure to limit salt.

Therapeutic diet table 1 b

The meaning of therapeutic nutrition 1b is similar to 1a. With its help, the patient’s condition is corrected during exacerbation. Typically, such nutrition is carried out in the hospital, and the patient is already given a menu upon discharge.

Calorie content increases compared to 1a - 2400 kcal. The prohibited foods of table 1 b include everything that is listed in diet 1 and 1a, but also adds:

• Nuts and any dried fruits.
• Any food from cafes and restaurants that is not dietary.
• Spices.
• Sweets.

Table 1b according to Pevzner is quite tough, but sufficient calorie content ensures that the patient will not feel hungry. Typically, such therapeutic nutrition is used for a week, and then smoothly switches to diet 1a, and then, when the condition improves, to table No. 1. But all this should take place under the strict supervision of a gastroenterologist, otherwise there is a high risk of aggravating the situation and thereby harming the gastrointestinal tract.

Conclusion

Table 1 is a medical diet that is intended for people with gastritis (high and normal acidity), as well as for those suffering from stomach ulcers. But sometimes such therapeutic nutrition is used after surgical interventions, when the gastrointestinal tract cannot be stressed. In any case, treatment should be carried out under the strict supervision of the doctor who prescribed it. Since the table has several varieties, the doctor will be able to choose the most effective one in a particular case.