Diet food table number 1. Pumpkin puree soup with croutons

In case of a sharp exacerbation of peptic ulcer of the duodenum and stomach, as well as during an exacerbation of chronic gastritis, doctors prescribe special nutrition. Diet (table No. 1A) involves preparing dishes with a liquid or mushy consistency. They are served warm. Products are boiled or steamed. The meal plan calls for 200g carbohydrates, 80g protein and 90g fat. The daily intake of animal proteins is 70% of the total diet. Salt is limited. You are allowed to drink no more than 1.5 liters of liquid per day. The diet is low-calorie, its energy value is 2000 kcal.

Diet features

Diet number 1A cannot be called complete. That's why doctors prescribe it for no more than 10 days. It excludes many valuable products. The goal is to reduce the production of gastric juice, which has an irritating effect.

The diet allows:

Slimy soups with added cereals. You can use rice, oatmeal, semolina, barley. The finished dish can be seasoned with 10 g of butter or a small amount of low-fat cream. An alternative is a mixture of milk and raw egg.
Lean meats, cleaned of films and tendons. The chicken is skinned. Any meat must be cooked for a long time and minced twice or blended with a blender. Consume it once a day in the form of a soufflé or liquid puree.
It is also better to cook fish in the form of a soufflé or steam it, further grinding it to a puree. Before cooking, the skin is removed and thoroughly chopped.
Dairy products must be fresh. Diet number 1A allows whole milk, curd soufflé and low-fat cream.
Eggs can be consumed no more than 3 eggs per day. You can make a steam soufflé from them or soft-boil them.
Cereal porridge. They should have a liquid consistency. The cereal must first be ground in a blender or coffee grinder. You can use rice, buckwheat, oatmeal, and pearl barley.
Jelly from berries and sweet fruits, jelly. You can add milk and prepare light cocktails, but it is better not to get carried away with them.
Milk tea is weak, diluted juice from sweet fruits and berries, rosehip decoction.
Butter and vegetable oil - in small quantities as a seasoning for dishes.

Foods prohibited by diet:

bakery products;
fermented milk drinks, cheese, sour cream, full-fat cottage cheese;
fresh vegetables;
sauces, spices;
sausages and smoked meats;
coffee, cocoa, carbonated drinks.

The specified list of products is formed taking into account their effect on the gastric mucosa. Food can provoke pain in patients with acute and chronic gastritis and ulcers. Accordingly, diet number one relieves patients from discomfort by supplying the body with the necessary list of nutrients.

Diet 5 p

Weekly menu: recipes

The menu for a week, on the basis of which a patient who has been prescribed diet number 1A can eat, looks like this:

first meal: 2 soft-boiled eggs or steam soufflé made from these products;
second breakfast is at 10:00 am. You can drink a glass of low-fat milk or jelly from sweet fruits;
lunch: slimy oatmeal soup, steamed chicken breast soufflé, jelly, jelly;
afternoon snack (at 15:00): milk cream, rosehip decoction;
dinner no later than 2 hours before bedtime: pureed rice or buckwheat porridge, a glass of low-fat milk. Also, if tolerated, you can drink a little milk at night.

Despite the meager list of acceptable products, it is necessary that the dishes turn out tasty.

The recipes below assume no salt. Dishes are served fresh. A person, if desired, adds salt to the food himself.

Puree oat soup with milk

Required:

40 grams of oatmeal;
half a glass of pasteurized milk;
half a teaspoon of sugar;
a teaspoon of refined sunflower oil;
a quarter of an egg.

Oatmeal is boiled in water for about an hour. After this, drain the water and bring it to a boil separately. Milk is mixed with egg and vegetable oil and added to the broth.

Steam omelette

Required:

2 eggs;
100 ml milk;
5 g butter.

The bottom of a special form is lined with wax paper. Mix the ingredients and pour into a container, after which the mixture is sent to a double boiler. The optimal thickness of the resulting omelet should not exceed 4 cm. Before serving, distribute a piece of butter over the surface of the dish.

Treatment of any disease begins with nutrition, and our health in general depends on good nutrition - this is what WHO believes. The concepts of healthy eating, therapeutic nutrition and diet are different. Healthy eating is necessary for everyone who wants to stay healthy. Medical nutrition refers to the treatment of a disease, and diet is a broader term that includes both therapeutic and healthy nutrition.

Table No. 1 is prescribed for pathologies of the digestive system, that is, it refers to therapeutic nutrition.

The classification of tables according to Pevzner in dietetics is already outdated; since 2003, a new classification has been used in medical practice - a system of standard diets. It includes 6 varieties, since 2006 another one was added there, that is, now there are only 7 standard diets. Table No. 1 refers to the main option, as well as a gentle diet.

If we talk about the old classification, then there are several types of diet: table 1, 1a, 1b and their surgical options.

Table number 1 is prescribed for the following diseases:

acute gastritis or exacerbation of chronic gastritis (in its various forms);
peptic ulcer;
diseases of the esophagus;
GERD (when stomach contents leak into the esophagus);
dumping syndrome (develops after removal of part of the stomach);
diaphragmatic hernia (accompanied by the release of part of the stomach into the chest);
irritable bowel syndrome with constipation;
acute and chronic enteritis;
after surgical interventions.

The main goal of the diet is to provide the body with the necessary set of nutrients during illness, as well as to “help” the organs restore their normal functioning - motor skills, the formation of digestive juices, and activate the healing of the organ mucosa.

General principles:

the diet implies limiting the intake of food that can increase damage to the mucous membrane of the upper digestive system (esophagus, stomach, duodenum);
therapeutic nutrition is aimed at restoring the functioning of the digestive tract;
is complete in terms of protein, fat and carbohydrate content;
meals are often taken in small portions;
Steamed or boiled foods are served;
food should be warm;
Anything containing difficult-to-digest components, such as plant fiber, is excluded from the set of products;
products are served in an easily digestible form - pureed, liquid or semi-liquid.

Table of ratios of BZHU for different types of diet

	1	1a	1b
Proteins, g	100	80-90	90
Fats, g	100	80-90	90
Carbohydrates, g	400-500	200	300-350
Calorie content, kcal	Up to 3000	Up to 2500	Until 2000
Salt, g	12	8	10

The diet is easily adapted to the individual characteristics of the body by replacing several products. It can be in pureed or unprocessed form. Nutrition involves a “careful attitude” towards the mucous membrane of the diseased organ - mechanical sparing is achieved by grinding foods into purees, thermal - eating warm food, chemical - excluding irritating foods, which we will talk about in more detail later.

Table No. 1 for illnesses

Let's look at the features of diet for some diseases.

For stomach ulcers

Table number 1 is indicated for exacerbation of the disease. The need to use varieties of medical diet - 1a and 1b arises only with severe exacerbation in the first days of the disease. Then the food is served boiled and not pureed. stomach and duodenum up to 6 times a day, remove everything spicy, salty, smoked, and canned from the diet.

As the ulcers scar, symptoms subside and health improves, they move on to the general table. Frequent meals and an optimal amount of protein in the diet are also recommended. Since the latter reduces the activity of glandular cells, which leads to a decrease in the production of gastric juice, and also has a neutralizing effect on it. And consuming soy flour before meals for a period of 4–6 weeks reduces the production of pepsin and normalizes the peristaltic function of the stomach. Recently, the influence of diet therapy on the healing time of ulcers has been questioned.

For gastroduodenitis

Gastroduodenitis is accompanied by damage to both the stomach and duodenum. If the pathology comes from the intestine itself, that is, there is primary duodenitis, not provoked by pathology of the pancreas (pancreatitis), gall bladder (cholecystitis, cholelithiasis) or biliary tract, then in this case table No. 1 is introduced.

The emphasis in nutrition is on limiting fats and carbohydrates (sugar, honey), irritating foods are excluded, the diet is low in salt - 5-6 g per day. Avoid foods that can cause fermentation in the intestines - legumes, baked goods, some vegetables (cabbage, radishes, turnips), carbonated and alcoholic drinks. Frequent meals are also necessary, avoiding hot and cold foods. Food is steamed, boiled, pureed.

For gastritis

Inflammatory diseases of the stomach are corrected by nutrition, taking into account the secretory function of the stomach. With reduced formation of gastric juice (autoimmune form of chronic gastritis) in the acute phase of the disease, all products that irritate the gastric mucosa are excluded:

strong broths, rich soups;
strong tea, coffee;
salty dishes;
smoked meats;
coarse vegetable fiber;
spicy foods;
products with added spices.

Take: 2 medium beets, 2 carrots, 2-3 potatoes, 1 onion, sour cream, dill, salt. Preparation: Boil the beets whole in their skins. While the beets are cooking, peel and chop the onions, potatoes, and carrots. Grate the carrots. Pour water into a saucepan, place the chopped vegetables in it, and put on fire. Cool the beets, remove the peel, grate them, and place them in the pan. Before turning off the soup, add salt and dill. Serve with sour cream.

Pumpkin soup with croutons

Take half a medium pumpkin (about 500 g), 1 onion, 1 carrot, 50 g low-fat cream, salt, crackers. Preparation: Peel the onions and carrots. Finely chop the onion, grate the carrots, heat the vegetables in oil in a frying pan for 1 minute. Peel the pumpkin and cut it into small pieces to make it cook faster. Place it in a saucepan and add some water and the rest of the vegetables. Once the vegetables are cooked, cool a little and blend with a blender, add salt, add cream, and bring to a boil. Serve the puree soup with croutons.

Second courses

Take: turkey fillet 500 g, 2 onions, 1 large carrot, 1 medium zucchini, sour cream, dill, salt, vegetable oil. Preparation: Wash and cut the turkey. Peel the vegetables, cut them, lightly simmer the onions and carrots in a frying pan with a little water. Mix sour cream with salt and pour it over the vegetables, stir. Place vegetables in a baking sleeve, then turkey, secure the bag tightly on both sides and place in a preheated oven for 1 hour. Serve the dish with finely chopped dill.

Fish quenelles

Take: 500 g fish fillet (or fish with few bones), 2 onions, 100 g bread, dill, salt, half a glass of cream, egg. Preparation: wash the fish, remove bones. Cut into small pieces. Peel the onion and cut into quarters. Soak the bread in cream. Then the fish, onions and bread need to be twisted in a meat grinder. If you decide to take a bony fish, for example, pike, then you will need to twist it 2 times in order to grind the small bones well.

Add salt, finely chopped dill, egg to the minced meat, stir well. Place a pan of water on the gas. While the water is heating, make balls from the minced meat. As soon as the water boils well, carefully lower the balls into the water, stirring lightly for 15 minutes. Then place the quenelles in a dish and serve with sour cream and herbs.

Salads

Beetroot and chicken breast salad

Take: 1 medium beet, 3 potatoes, 150 g chicken breast, sour cream, dill, onion. Preparation: Boil vegetables and meat. Grate the beets, cut the potatoes into cubes, finely chop the breast. Chop the onion and pour boiling water for 5 minutes to remove the bitterness. Mix vegetables with breast, season with sour cream, sprinkle with dill on top.

Carrot, apple, raisin salad

Take: 2 carrots, 1 apple, half a glass of raisins, sour cream. Preparation: Peel the carrots and grate them. Remove the core from the apple, cut off the peel, and cut into cubes. Rinse the raisins well and soak in boiling water for 10 minutes. Mix carrots, apples, raisins with sour cream. The salad is ready.

Dessert

Take: 2 cups of flour, half a cup of water, half a cup of vegetable oil, egg, 1 tbsp. sugar, 300 g of cottage cheese, soda on the tip of a knife. Preparation: mix water, butter, sugar, egg, add cottage cheese, then flour. Stir well. The dough should turn out like thick sour cream. Grease a baking sheet with oil and spoon the dough onto the sheet. You can use a special cookie cutter. Bake for 30 minutes.

Table No. 1 after operations

When prescribing therapeutic nutrition according to Pevzner after operations, surgical modification of diet 1a and 1b is used.

Features of surgical table 1a:

prescribed 2–3 days after surgery;
provides maximum unloading of the gastrointestinal tract (gastrointestinal tract);
easily digestible forms of nutrients are used;
food comes with maximum sparing of the digestive tract - in crushed form;
food temperature is less than 45 degrees;
BJU ratio is 1:1:5, 50 g of protein and fat, 250 g of carbohydrates per day;
energy value up to 1600 calories;
additional enrichment of nutrition with vitamins and microelements;
sharp restriction of salt to 5 g per day;
additional liquid 1.5-1.8 l;
frequent meals - up to 6 times a day, in portions of no more than 350 g at a time.

Patients are then transferred to table 1b as digestion is restored. Dishes are pureed and pureed, the temperature of hot dishes is up to 50 degrees, cold ones - more than 20 degrees. The BJU ratio changes slightly to 1:1:4(4.5), the calorie content of the diet increases to an average of 2500 calories, additional liquid to 2 liters, salt to 6 g.

The transition from diet 1a to 1b occurs gradually, first expanding on individual products. If well tolerated, new products are continued to be introduced. Be sure to monitor symptoms of digestive disorders (diarrhea, flatulence, increased peristalsis), and the appearance of pain. Products that cause such symptoms are excluded from the diet for a long time (up to several months).

The prescription of therapeutic diets is combined with the intake of special enteral mixtures - balanced foods with high nutritional value, enriched with vitamins and microelements. As the diet expands, the amount of nutritional mixtures is reduced. Let's take a closer look at the nutritional features after operations on the intestines and gall bladder.

After intestinal surgery

The diet should be aimed not only at ensuring the restoration of substances important for the functioning of the body lost during the intervention (electrolytes, water, proteins, fats, carbohydrates, vitamins, microelements, etc.), but also at the earliest possible activation of digestion.

Since it was “turned off” during the operation, absorption from the digestive tract is therefore impaired immediately after the operation. And now the task is to “start” digestion and absorption again, restore the normal composition of the microflora and generally normalize the functioning of the digestive tract.

On days 3–6 after surgery, therapeutic nutrition begins to be introduced; the start time is based on the patient’s condition. Too early a transition to natural nutrition after intestinal surgery significantly worsens the course of the recovery period.

Therapeutic nutrition is carried out through the appointment of table No. 0a, 1, 1b surgical. Surgical diets have a generally low nutritional value and are combined with the use of special nutritional mixtures for oral administration. A few days after surgery, patients’ diet is expanded to surgical table 1a, which is prescribed for up to 4 days.

After another 10 days, a smooth transition is made to surgical diet 1b, and then to surgical diet number 1, while the pureed version will have to be followed for a long time. And in the first 3–4 weeks after discharge from the hospital, patients are prescribed surgical table No. 1 in a wiped form. After this, there is a transition to the unprocessed version of diet 1.

Good tolerance of a new dish indicates that the restoration of the digestive system is proceeding correctly, namely: the ability to produce digestive juices, digest incoming food and remove unnecessary contents from the intestines.

If any product is poorly tolerated, patients after intestinal surgery should not exercise their intestines, that is, when they specifically load the intestines with products that are poorly accepted by them so that they “get used” to them. These workouts can aggravate the deficiency of intestinal enzymes and provoke the development of irreversible phenomena.

With the development of intolerance to milk and dairy products - manifested by the inability to digest milk sugar lactose, whole milk should be excluded for a long period. This applies to a lesser extent to fermented milk products (kefir, cottage cheese, yogurt, sour cream). Dairy products can be replaced with soy products; they have a set of amino acids similar in chemical composition to milk proteins, but are superior to animal milk proteins due to unique biologically active substances.

After gallbladder surgery

The principles of therapeutic nutrition in the rehabilitation of patients who have undergone gallbladder removal have not changed significantly over the past decade. Usually the following scheme is followed:

On the first day you cannot eat or drink.
On the second day, they begin to introduce liquid a little at a time, gradually increasing it to 1 liter; you can drink in small sips. Mineral still water, rosehip decoction with gradual expansion to decoctions of dried fruits, weak tea, and low-fat kefir are allowed. All drinks come without added sugar. By the 3rd day, the total volume of liquid is brought to 1.5 liters.
Then unsweetened vegetable and fruit juices (from pumpkin, carrots, beets, rose hips, apples), fruit jelly, mashed potatoes, tea with sugar, pureed soups in meat broth of the second or third cooking are introduced. Food intake is in small portions, such nutrition continues until the 5th day after surgery.
After a week, the menu continues to expand: white bread crackers, savory cookies, dried porridges, pureed porridges (buckwheat, oatmeal, wheat) with water or half and half with milk, cottage cheese, twisted meat (beef, veal, chicken, rabbit), boiled fish, vegetable puree, fermented milk products.
Starting from 1.5 weeks and up to 1.5 months, a gentle diet (all dishes are steamed or boiled).

Sample menu for Monday

The menu for each day is formed taking into account the list of permitted and prohibited products. Food should be easy to digest and soft. Do not eat food that is too hot or too cold. The main feature of diet table recipes 1 is that food is prepared in pureed or thoroughly crushed form. Can be boiled or steamed. Baking is also allowed if the dish is without a crust.

Sample menu for Monday:

breakfast: protein omelet with milk, biscuits;
second breakfast: boiled pureed carrots with a spoonful of honey and raisins;
lunch: milk noodle soup, meatballs with sour cream sauce, compote;
afternoon snack: pureed apple;
dinner: curd pudding with pureed berries;
before bed: drinking natural yogurt.

Protein omelet for diet No. 1 is best steamed. The recipe includes a few ingredients:

eggs - 2 pcs.;
milk - 120 g;
a pinch of salt.

The whites are separated from the yolks. Milk and a little salt are added to the resulting proteins. The mixture is thoroughly beaten, poured into a suitable container and placed in a double boiler. In 10 minutes the steam omelette will be ready. If you don’t have a double boiler, you can take a deep saucepan and pour water into it (so that the water level matches the level of the egg mass in the submerged container). The water is brought to a boil, after which a container with the egg mixture is placed in it. Cover the pan with a lid and cook over low heat. After 20-25 minutes the omelette is ready.

With diet 1, dessert recipes allow you to prepare delicate, mashed or pureed sweets from healthy ingredients. Souffles, puddings, pureed fruits and berries are good options. For example, to cook curd pudding with berries you need to take the following products:

cottage cheese - 500 g;
semolina - 2 tbsp. l.;
egg - 1 pc.;
sugar - 2 tbsp. l.;
raisins - 2 tbsp. l.;
a pinch of salt.

Rub the cottage cheese through a sieve. Beat the egg with sugar and mix with cottage cheese. Add remaining ingredients. The mass is mixed and placed in pre-greased molds. Bake at 180 degrees Celsius for 30 minutes. The finished dish is served with pureed berries.

When diet number one, it is useful to include vegetable soups in your diet. For example, for lunch you can prepare a simple vegetable puree soup. To do this you need to take:

potatoes - 3 pcs.;
carrots - 1 pc. small size;
zucchini - 300 g;
onion - 1 pc. small size;
water - 1.5 l;
butter - 1 tsp;
a pinch of salt.

Boil the vegetables, place them in a blender, add salt and grind them together with the broth. The resulting puree is sent back to the pan, butter is added and heated. When the soup has cooled a little, it is served to the table along with crackers.

Sample menu for Tuesday

Diet number 1 allows the consumption of dried bread. It can be eaten with soup, used for sandwiches and snacks. For Tuesday you can create the following menu:

breakfast: milk porridge with rice and honey, soft-boiled egg;
second breakfast: dried bread, rosehip decoction;
lunch: veal meatballs with sour cream sauce, pureed potato soup;
afternoon snack: mashed berries with honey;
dinner: mashed potatoes, grated beet salad, veal meatball;
before bed: warm milk with a spoon of honey.

One of the dietary dishes recommended for diet number 1 can be meatballs. They can be prepared from lean meats by thoroughly chopping the minced meat. To prepare veal meatballs you need to take the following products:

veal - 500 g;
round rice - half a glass;
milk - half a glass;
egg - 1 pc.;
butter - 1 tsp;
carrots - 1 pc.;
a piece of stale bread;
onion - 1 pc.;
salt to taste.

Boil the rice and soak the bun in milk. Afterwards they deal with the meat - cut into pieces, mix with onions, pass through a meat grinder and combine with bun and rice. Add salt and thoroughly knead the minced meat, after which the meatballs are formed. The carrots are grated on a fine grater and lightly fried in oil. The meatballs are placed in a steamer bowl and carrots are placed on top. Pour water (1/4 cup) and cook for 30 minutes.

The first diet allows the consumption of liquid cereals with the addition of milk. For example, for cooking rice milk porridge with honey you need to take the following products:

rice - 200 g;
milk - 0.5 l;
honey - 1 tbsp. l.;
water - 1 glass.

Wash the rice well in hot water. Milk is poured into a saucepan and brought to a boil, after which rice is added, stirred and cooked over medium heat for 15-20 minutes until the rice is completely softened. After cooking the rice, add honey, stir and turn off the stove. After cooling, the dish is served.

Sample menu for Wednesday

In case of a sharp exacerbation of an ulcer or chronic gastritis, diet 1a is prescribed. During the diet, it is recommended to prepare slimy soups, liquid porridges with the addition of milk or cream, meat or fish soufflé from low-fat varieties, steam omelet, pureed cottage cheese. Fresh vegetables and baked goods are excluded. Table 1a may include the following dishes for the day:

breakfast: two soft-boiled eggs, a glass of milk;
second breakfast: rosehip decoction;
lunch: steamed chicken soufflé, slimy oatmeal soup, blackcurrant jelly;
afternoon snack: mashed apple, steamed;
dinner: pureed milk porridge with rice, green tea;
before bed: a glass of milk.

Cooking recipe chicken steam soufflé simple. The dish will require the following ingredients:

chicken breast fillet - 300 g;
eggs - 2 pcs.;
semolina - 1.5 tbsp. l.;
sour cream - 3 tbsp. l.;
vegetable oil - 1.5 tbsp. l.;
a pinch of salt.

Chicken breast cut into pieces is passed through a meat grinder. Add 2 eggs, salt and beat in a blender. Then add sour cream, semolina and beat again. Grease baking dishes with oil and sprinkle with semolina. Place minced meat in molds and place in a multicooker (or double boiler) bowl filled with boiled water (0.5 l). Prepare by selecting the “Steam” mode for 20 minutes.

Diet food also includes healthy drinks. With diet No. 1, it is recommended to drink rosehip decoction, tea with milk, jelly, fruit and berry juices, herbal tea, compote. For example, to cook blackcurrant jelly you need to take the following ingredients:

black currant berries - 1 tbsp. l.;
sugar - 1 tbsp. l.;
potato starch - 1 tsp;
a glass of water;
a few currant leaves.

The currants are sorted and washed thoroughly. Then the juice is squeezed out of the berries and left in the cold. The remaining berries are placed in a saucepan along with currant leaves, poured with hot water and placed on the stove. Boil for 5 minutes. The broth is filtered, sugar is added and brought to a boil again, removing the foam that forms on the surface. Starch is diluted in cold water, poured into hot syrup, stirred vigorously and brought to a boil. When the starch has boiled into the jelly, add the cooled juice. The finished drink is stirred well and poured into glasses. Serve warm. To avoid the formation of a film on the surface, sprinkle the jelly with a small amount of sugar.

Sample menu for Thursday

The Dukan diet is suitable for table No. 1, so you can use the recipes of this nutritional system. The first phase of the Dukan diet is characterized by the consumption of protein foods with low fat content. Sample menu for the day:

breakfast: steamed protein omelet with milk, green tea;
second breakfast: mashed baked apple;
lunch: chicken soup, mint tea;
afternoon snack: steamed cheesecakes with milk;
dinner: baked mackerel, rosehip broth;
before bed: a glass of kefir.

With the Dukan diet, recipes include lean meats and fish. You can prepare dishes from beef, veal, and white poultry meat. For example, to prepare chicken soup that is healthy for the stomach, you need to take:

chicken breast fillet - 1 pc.;
egg - 1 pc.;
a bunch of parsley;
a pinch of salt.

Pour water into a saucepan, place it on the stove and bring to a boil. After this, add the diced chicken fillet and cook until the meat is cooked. Then beat the egg and carefully pour it in a thin stream into the boiling broth, stirring constantly. Then turn off the heat and add chopped herbs. Leave the soup for half an hour to cool and steep, after which it is served.

You can prepare it for an afternoon snack dietary steamed cheesecakes. To do this you need to take:

cottage cheese - 200 g;
ground wheat bran - 2 tbsp. l.;
eggs - 2 pcs.;
salt and sweetener to taste.

Mix cottage cheese, bran and eggs. Add sweetener and salt. The dough is mixed, cheesecakes are formed and placed in molds. Steam in a double boiler or slow cooker for 40 minutes. Allow to cool and serve.

Nutritionist advice. Culinary processing of dishes is not essential. Mashed and boiled dishes are prescribed against the background of severe pain in the first days of the disease, in the presence of complications of peptic ulcer disease. In the future, it is not necessary to observe the principle of mechanical sparing. However, you should not consume fried, smoked, alcohol, fresh onions, garlic during an exacerbation period. In cases where the patient takes modern antisecretory drugs that significantly suppress gastric secretion, there is no need to particularly change the patient’s eating habits. The main thing in the nutrition of patients with peptic ulcer disease is complete nutrition in compliance with the rule of moderate sparing.

To reduce the inflammatory reaction, patients with peptic ulcers should pay attention to the fatty acid content of the diet. The diet should contain linoleic acid (fish oil, mackerel, salmon, flaxseed oil). Linoleic acid is a source for the formation of prostaglandins, which have anti-inflammatory properties.

Diet table number 1 is prescribed for gastrointestinal diseases. It reduces painful symptoms, improves digestion and reduces the risk of complications. During diet 1, it is recommended to eat food in pureed, liquid, pureed or mushy form. The recipes for dishes of this system are varied. On one day of the week, you can take the 1st stage of the Dukan diet as the basis for the menu, which is characterized by the consumption of low-fat protein foods. They are easy to prepare at home by steaming or boiling. More information about treatment table number one is described in the video below.

Diet No. 1 (table No. 1)- a therapeutic nutrition system designed for people with diseases of the gastrointestinal tract such as, and.

This diet has sufficient energy value and a harmonious ratio of essential nutrients. Table No. 1 excludes chemical and thermal food irritants, as well as strong stimulants of gastric secretion.

Read also:, diet No. 1b.

Chemical composition of diet No. 1:

proteins 100 g (60% animal origin, 40% vegetable);
fats up to 100 g (20-30% vegetable, 70-80% animal origin);
carbohydrates 400-450 g;
salt 12 g;
liquid 1.5-2 l.

Weight of daily ration: 2.5-3 kg.

Daily intake of diet No. 1: 2900-3100 kcal.

Diet: 5-6 times a day.

Indications for use of diet No. 1:

peptic ulcer of the stomach and duodenum in the stage of fading exacerbation;
stomach and duodenal ulcers during the period of recovery and remission;
acute gastritis during the recovery period and in the convalescence phase;
chronic gastritis with secretory insufficiency in the acute phase;
chronic gastritis with normal and increased secretion;
esophagitis;
gastroesophageal reflux disease (GERD).

Diet No. 1 (Table No. 1). Food

What can you eat on diet number 1:

Soups: vegetable (from permitted pureed vegetables) in carrot or potato broth, dairy from pureed or well-cooked cereals, pureed soups (from pre-cooked permitted meat). You can season soups with butter, cream or egg-milk mixture.

Cereals: oatmeal, buckwheat, rice, semolina. Cook the porridge in water or milk, semi-viscous and pureed. You can also steam souffles, puddings and cutlets from ground cereals. Boiled pasta, finely chopped.

Vegetables, greens: potatoes, beets, carrots, cauliflower, early pumpkin and zucchini. Green peas limited. Vegetables can be steamed or boiled in water. Ready to grind (mashed potatoes, puddings, soufflés). Finely chop the dill and add to soups. The consumption of ripe non-acidic tomatoes is also allowed, but not more than 100 g.

Meat, fish: low-fat varieties, without tendons, fascia and skin from poultry and fish. Boiled and steamed dishes from veal, beef, young lean lamb, chicken, chickens, turkey, tongue and liver are also possible. Boiled meat and fish can be baked in the oven.

Eggs: 2-3 eggs per day (soft-boiled or steamed omelet).

Fresh fruits and berries: sweet fruits and berries pureed, boiled and baked.

Dairy products: milk, cream, non-acidic kefir and yogurt, fresh and non-acidic sour cream and pureed cottage cheese. Hard cheese is mild and grated. Sour cream in limited quantities.

Sweets: fruit purees, jelly, jellies, mousses, meringues, butter cream, milk jelly, non-sour jam, marshmallows and marshmallows.

Flour products: wheat bread made from premium and 1st grade flour (dried or yesterday), dry biscuit, dry cookies. 1-2 times a week, well-baked savory buns, baked pies with apples, cottage cheese, jam, boiled meat, fish, eggs.

Fats: butter, cow's ghee (highest grade), refined vegetable oils in dishes.

Drinks: weak tea, tea with milk or cream, weak coffee with milk, weak cocoa, fruit compotes, freshly squeezed juices from sweet fruits and berries, rose hip decoction.

What not to eat on diet number 1:

any broths and sauces based on them (meat, fish, mushroom), strong vegetable broths, okroshka, cabbage soup, borscht;
fatty meats, poultry and fish, stringy varieties, duck, goose, salted fish, smoked meats, canned food;
white cabbage, turnips, radishes, rutabaga, sorrel, spinach, onions, cucumbers, mushrooms, salted, pickled and pickled vegetables, canned vegetables;
fresh bread, rye, butter and puff pastry;
legumes, whole pasta, pearl barley, barley and corn, millet;
dairy products with high acidity, salty and sharp hard cheeses, limited use of sour cream;
sour, not fully ripe, fiber-rich fruits and berries, unprocessed dried fruits, ice cream, chocolate;
black coffee, all carbonated drinks, kvass;
tomato sauces, mustard, pepper, horseradish.

Diet No. 1 (table No. 1): menu for the week

Diet No. 1 is varied and healthy. Below is a sample menu for the week.

Food must be cooked in crushed or pureed form, boiled in water, steamed or baked. The food consumed must be warm (very hot and cold are excluded).

Monday

Breakfast: steam omelette, milk semolina porridge, tea with cream.
Lunch: decoction.
Lunch: potato soup, chicken fillet, boiled carrots.
Afternoon snack: cottage cheese with fruit.
Dinner: mashed potatoes and milk, steamed fish, green tea.
Before bed: milk.

Tuesday

Lunch: sweet fruits.
Lunch: cauliflower soup, boiled carrot salad, compote.
Afternoon snack: jelly.
Dinner: pasta with grated cheese and boiled beef with cream sauce, tea with milk.
At night: grated peach with cream.

Wednesday

Breakfast: soft-boiled eggs, rice milk porridge (ground), weak coffee with cream.
Lunch: fruit salad with cream and jam.
Lunch: vegetable milk soup, boiled fish with vegetables, compote.
Afternoon snack: pastila.
Dinner: buckwheat porridge, boiled turkey meatballs, boiled vegetables, tea with milk.

Thursday

Breakfast: milkshake with banana, muesli with milk.
Lunch: milk jelly.
Lunch: potato soup with oatmeal, steamed fish, vegetable juice.
Afternoon snack: mannik.
Dinner: grated rice porridge with milk, steamed chicken fillet, boiled vegetables.
At night: warm milk with honey.

Friday

Breakfast: cheesecake with cottage cheese, milk soup with small pasta.
Lunch: steamed cottage cheese soufflé.
Lunch: potato soup with boiled beef meatballs, boiled vegetable salad, compote.
Afternoon snack: apple-peach puree.
Dinner: grated rice with milk, steamed cutlets, yogurt.
At night: milk.

Saturday

Breakfast: semolina pudding, cottage cheese with fruit.
Lunch: fruit puree.
Lunch: vegetable soup with croutons, boiled meat, compote.
Afternoon snack: jelly.
Dinner: meat soufflé, boiled vegetable salad, vegetable juice.
At night: green tea with milk.

Sunday

Breakfast: pumpkin porridge with milk, weak cocoa.
Lunch: pastila.
Lunch: potato casserole with vegetables, steamed fish cutlets, compote.
Afternoon snack: mannik.
Dinner: mashed potatoes, boiled carrot-beet salad, meatballs.
At night: mashed banana with cream.

Health, peace and goodness to everyone!