Chronic gastritis, or as they are also called, gastric catarrh, can develop from a variety of reasons, and primarily due to a violation of the diet:

• eating too much food
• dry food,
• abuse of hot spices,
• very hot food.

Alcohol abuse should also be added to these reasons.

Harmful working conditions (for example, working in hot shops), as well as failure to comply with personal hygiene rules, are also of a certain importance. Gastritis is distinguished with preserved or increased secretion of gastric juice and with insufficient acidity or absence of free hydrochloric acid in the stomach.

For gastritis with preserved or increased secretion, it is prescribed diet 1, which is commonly called in Soviet medicine, diet 1, and for gastritis with insufficient acidity or with the absence of free hydrochloric acid in the stomach and the presence of painful phenomena -.

Diet characteristics 1

Diet 1 - gentle; its goal is to limit foods in the diet that cause mechanical and chemical irritation of the gastric mucosa. The patient should not feel hungry; at the same time, his food at one time should not be too plentiful.

In order to chemically spare the stomach, fish, meat, and mushroom broths, sauces and soups, fried foods and hot seasonings are excluded from the menu. Food is prepared boiled and steamed. To ensure mechanical sparing of the stomach, the patient should not consume vegetables containing fiber (turnips, cabbage, sorrel, radishes, spinach, rutabaga, onions), fruits and berries in their raw form, but only in baked, steamed and mashed form.

The total daily volume of the diet including liquid should not exceed 3 kg. The recommended amount of liquid per day is approximately 6-7 glasses (including tea, milk, soup, coffee). The patient should not eat very hot or, conversely, very cold food.

At diet 1 The following products are permitted.

Bread and bakery products

Egg dishes

Milk and dairy dishes

Soups

Meat and poultry dishes.

Fish dishes

Dishes from cereals and pasta

Fats

Dishes and side dishes from vegetables and herbs

Sweet dishes (from berries, fruits) sweets

Sauces

Beverages

Sample seven-day diet menu 1

Monday

First breakfast . Cottage cheese pureed with milk or cream; pureed buckwheat porridge with milk; tea with milk.

Second breakfast. A glass of cream or milk.

Dinner . Semolina milk soup; steamed meat zrazy stuffed with omelette; Apple jelly.

Dinner. Steamed fish balls with bechamel sauce and pasta; tea.

Before bedtime . A glass of milk or cream with cookies.

Tuesday

First breakfast. Steamed meat balls with carrot and potato puree; porridge from Hercules cereal with milk; tea with milk or cream.

Second breakfast. Milk jelly.

Dinner . Milk soup with grated rice; boiled beef stroganoff with carrot puree and bechamel; berry or fruit jelly.

Dinner. Lazy dumplings; tea.

Wednesday

First breakfast. Two soft-boiled eggs; boiled vermicelli with butter; tea with cream.

Second breakfast. A glass of fresh kefir.

Dinner . Carrot-potato milk soup; steamed meatballs under bechamel with semi-viscous rice porridge; compote pureed from dried fruits or fresh fruits and berries.

Dinner. Steamed meat cutlets with pureed buckwheat porridge; a glass of rosehip decoction.

Before bedtime . A glass of milk or cream with cookies.

Thursday

First breakfast. Curd cream; semi-viscous rice porridge or pureed milk porridge; cocoa with cream.

Second breakfast. Berry jelly (from strawberries).

Dinner . Milk soup made from Hercules flakes; steamed meat pudding with bechamel and green pea puree; apple jelly.

Dinner. Vermicelli with meat puree; rosehip decoction.

Before bedtime . A glass of milk with crackers or cookies.

Friday

First breakfast. Herring oil; carrot and potato puree with cream; tea with milk.

Dinner . Cream of green pea soup; vermicelli with boiled chicken in white sauce; berry mousse with semolina.

Dinner . Purated buckwheat pudding with cottage cheese; a glass of rosehip decoction.

Before bedtime. Cookies with a glass of milk or cream.

Saturday

First breakfast. Steam omelette; pureed Hercules cereal porridge; tea with milk.

Second breakfast. A glass of milk or cream.

Dinner . Carrot puree soup with croutons; boiled fish with pureed buckwheat porridge and egg-butter sauce; snowballs with berry syrup.

Dinner. Steamed rice cutlets with cottage cheese; a glass of rosehip decoction.

Before bedtime. A glass of milk or cream with cookies.

Sunday

First breakfast. Milk semolina porridge; meat cheese; tea with milk or cream.

Second breakfast. A glass of milk.

Dinner . Milk puree soup from zucchini with croutons; boiled tongue with pureed rice porridge; baked apples with jam.

Dinner. Steamed meat pudding with carrot and potato puree; a glass of rosehip decoction.

Before bedtime . A glass of milk or cream with cookies.

For the whole day to the table. Butter, white bread, sugar.

Salt food should be moderate; eat food at least four times a day.

Material taken from the book
"Cooking healthy meals at home"
Max Solomonovich Marshak

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: 500 g turkey fillet, 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 the vegetables in the baking sleeve, then the 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. Salad 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 the 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:

1. On the first day you cannot eat or drink.
2. 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.
3. Then unsweetened vegetable and fruit juices (from pumpkin, carrots, beets, rose hips, apples), fruit jelly, mashed potatoes, tea with sugar, pureed soups with 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.
4. 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.
5. Starting from 1.5 weeks and up to 1.5 months, a gentle diet (all dishes are steamed or boiled).

• Peptic ulcer of the stomach and duodenum;
• Acute gastritis;
• Chronic gastritis;
• After gastric surgery;
• Burns of the esophagus.

Peptic ulcer of the stomach and duodenum– a disease in which the secretory-trophic processes of the gastric mucosa are disrupted. The main stage of food digestion occurs in the stomach, which is carried out under the influence of hydrochloric acid. This is a rather aggressive chemical substance that can digest not only food, but also the walls of the stomach. Therefore, in addition to hydrochloric acid, the gastric mucosa also secretes a large amount of mucus, which envelops the walls and prevents the acid from damaging them. With peptic ulcer disease, as well as with acute gastritis, the balance between the amount of mucus secreted and hydrochloric acid is disturbed. There is not enough mucus to protect the entire stomach wall. Reaching unprotected areas, hydrochloric acid begins to destroy the lining of the stomach and duodenum, which leads to the formation of ulcers.

There are several options for diet No. 1, which are prescribed depending on the course of the disease. During periods of exacerbation, gentler diet options are prescribed, and in the absence of severe pain and inflammatory processes, a diet without additional mechanical processing of foods is prescribed.
Thus, the indications for the use of diet No. 1 A are: exacerbation of peptic ulcer or chronic gastritis, acute gastritis, the first week after gastric surgery, burns of the esophagus. Diet No. 1 B is a transition from diet No. 1 A to diet No. 1, it is prescribed after 1-2 weeks of following diet No. 1 A. Diet No. 1 is indicated during periods of remission and recovery of peptic ulcer, acute and chronic gastritis.

What is the purpose of this diet?

When developing this diet, the basic principles of treating peptic ulcers were taken into account:

• Ensuring a complete, balanced diet- for diseases of the gastrointestinal tract, it is important to maintain the body’s full supply of proteins, fats, carbohydrates, vitamins and microelements. Proteins are an important element necessary for the healing of ulcers and restoration of the gastric mucosa. Limiting the consumption of carbohydrates provides the mucous membrane with a state of “rest”, during which it has the opportunity to recover. Vitamins and microelements regulate metabolic processes in the body, lowering acidity and accelerating healing processes in the stomach;
• Mechanical, chemical and thermal sparing of the gastric mucosa– in case of a peptic ulcer, it is important to provide the mucous membrane with strict rest in order to give it the opportunity to recover and avoid exacerbations of the disease. The food you eat should not be too hot (above 55°C) or too cold (below 15°C). Mechanical sparing includes the selection of products of a certain composition, as well as their careful culinary processing. The diet also includes foods and dishes that weakly stimulate gastric secretion (milk, cottage cheese, porridge, pureed vegetables, vegetable soups, boiled meat and fish, omelet, weak tea, etc.);
• Elimination of products that increase the release of hydrochloric acid– in case of exacerbation of a peptic ulcer, foods that stimulate the secretion of hydrochloric acid are excluded (broths, fried meat, spices, smoked meats, alcohol, strong tea, coffee, etc.).

Diet in numbers

Index	Diet No. 1 A	Diet No. 1 B	Diet No. 1
Squirrels	80g	90g	100g
Fats	80g	90g	100g
Carbohydrates	200g	300g	400g
Liquid	1.5l	1.5l	1.5l
Salt	8g	10g	12g
Calorie content	2800 kcal	2900 kcal	3000 kcal

Meal schedule

While following diet No. 1, food is taken 5 times a day. Meals should be distributed evenly throughout the day: first breakfast, second breakfast, lunch, afternoon snack and dinner. The main share of foods and dishes consumed, as a rule, occurs at lunch and dinner. Overeating is strictly contraindicated. After your last meal, you should not immediately go to bed (at least 2 hours should pass between dinner and bedtime). Also, after eating, you should not perform active physical work. Drink a glass of milk at night. During the day you need to drink 1.5 liters of liquid. To reduce gastric secretion, mineral waters rich in carbonates and sulfates with a mineralization level of 2-6 g/l are recommended (for example: Borjomi, Essentuki). Soups: for diet No. 1 A, slimy soups made from semolina, rice, and oatmeal with the addition of an egg-milk mixture, cream, and butter are recommended. Soups can also be prepared from flour for baby or diet food. For diet No. 1 B, cereal, milk and pureed soups are added to these recommendations. Diet No. 1 includes milk soups with the addition of pureed vegetables (carrots, potatoes, beets) or chopped noodles, as well as pureed vegetable soups with the addition of butter or sunflower oil. All soups should have a liquid or mushy consistency.
Exclude

: soups with meat and fish broths, strong vegetable broths, soups with the addition of raw vegetables (borscht, cabbage soup, okroshka), soups with cabbage should also be excluded from the diet.

Meat and fish dishes: lean meats and fish without tendons and skin (chicken, beef, perch, cod). For diet No. 1 A, steam soufflés made from lean meats and fish (rabbit, beef, veal, chicken, turkey, cod, pike, hake) are recommended. When following diet No. 1, meat and fish dishes should be mainly steamed or boiled in water. Steam cutlets, meatballs, meatballs, zrazy, etc. are also allowed.
Exclude: fatty meats and fish, smoked meats, canned food.

Flour products: crackers from premium white bread, dry biscuits, dry cookies, in limited quantities, savory buns and baked pies (with apples, eggs, boiled meat).
Exclude: any dishes made from butter and puff pastry, fresh bread, biscuits. When following diet No. 1 A, any baked goods are excluded.

Vegetables and fruits: potatoes, carrots, beets, zucchini, pureed pumpkin, dill and parsley in limited quantities. Fruits and berries of sweet varieties, ripe, pureed, baked or boiled.
Exclude: cabbage, cucumbers, sorrel, spinach, onions, any canned or pickled vegetables, sour or unripe vegetables and fruits. When following diet No. 1 A, dishes and side dishes made from vegetables are excluded.

Cereals: liquid pureed porridge with the addition of milk and cream (semolina, rice, buckwheat, oatmeal). Boiled noodles and mashed steamed cereal puddings are also allowed.
Exclude: millet and pearl barley, legumes, corn grits, whole pasta, egg noodles.

Eggs and dairy products: soft-boiled eggs, steam omelet, steam curd soufflé, cream, whole milk, fresh or calcined cottage cheese (can be used in dishes: cheesecakes, dumplings, casserole), non-acidic sour cream, butter in limited quantities.
Exclude: hard cheeses, fermented milk products, hard-boiled and fried eggs.

Sweet dishes: jelly from sweet varieties of berries and fruits, honey, jam, preserves, sugar, marshmallows, marshmallows, marmalade, fruit mousses.
Exclude: chocolate, ice cream, desserts made from sour fruits and berries.

Sauces, spices, herbs: milk sauce (bechamel), fruit sauces, limited quantities of salt, cinnamon, vanillin.
Exclude

: hot spices, sour sauces, meat and fish sauces. When following diet No. 1 A, sauces and spices are excluded.

Beverages: decoction of rosehip or wheat bran, fruit jelly, sweet berry and fruit juices, raw vegetable juices, weak tea with milk or cream.
Excludes: carbonated drinks, alcohol, strong tea or coffee, sour drinks (lemonade), kvass.

First breakfast: to choose from:

• Soft-boiled eggs and pureed buckwheat milk porridge;
• Curd cream and milk semolina porridge;
• Steam omelette and pureed rice milk porridge;
• Carrot and potato puree with cream;
• Cottage cheese and pureed oat milk porridge.

Liquid: tea with milk, tea with cream, cocoa with cream.

Lunch: to choose from:

• Baked apple;
• Milk jelly;
• Non-acidic fresh cottage cheese;
• Rose hip decoction;
• Berry jelly.

Dinner: first to choose from:

• Oat milk pureed soup;
• Rice milk pureed soup;
• Semolina milk soup;
• Puree carrot soup with croutons;
• Cream soup of potatoes and carrots.

Second to choose from:

• Mashed potatoes with steamed meatballs;
• Carrot puree with steamed meat soufflé;
• Puree buckwheat porridge with boiled fish;
• Puree rice porridge with boiled meat;
• Green pea puree with boiled chicken.

Dessert to choose from:

• Kissel from sweet fruits and berries;
• Fruit jelly;
• Fruit mousse;
• Dried fruits compote;
• Fruit marmalade.

Afternoon snack: to choose from:

• Rose hip decoction;
• Cracker;
• Rusks with sugar;
• A glass of milk;
• Wheat bran decoction.

Dinner: to choose from:

• Mashed potatoes with boiled fish;
• Carrot-apple puree with meat soufflé;
• Rice porridge with steamed cutlets;
• Finely chopped vermicelli with fish balls;
• Buckwheat porridge with chicken zrazy.

Liquid: tea with milk, rosehip infusion, fruit juice.

Before bedtime: a glass of milk.

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 porridge in water or milk, semi-viscous and pureed. You can also steam soufflés, 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, chicken, turkey, tongue and liver. 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.

Beverages: 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 curd 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!

Any disease requires careful attention to it, at least during the period of treatment and recovery. The importance of nutritional therapy should never be underestimated. No matter how wonderful pills are prescribed, without following all the rules there will be no positive effect.

All options were described and classified by nutritionist Manuil Pevzner.

Indications for table No. 1

Diet 1 table (menu) is prescribed exclusively by a doctor. It is intended for patients with duodenal problems (12PCS), which are accompanied by an increase in acidity levels.

It is used after the acute period of the ulcer has stopped or during a mild exacerbation.

The goal is to reduce the aggressiveness of the impact on the walls of a diseased stomach and 12PCS of food with an excessively high or low temperature, mechanically potentially harmful, and chemically active. In addition, it should stop inflammatory manifestations, optimize secretion and peristalsis, and create conditions for rapid scarring of ulcers. Diet 1 table (menu for the week) must be carefully followed. Then it will give clear positive results.

Main aspects of table No. 1

The protein-fat-carbohydrate ratio changes towards reducing carbohydrate consumption. Thus, the calorie intake is also reduced. Protein levels do not change.

What features does the 1 table diet have? The menu for the week must be planned in advance by the doctor. As much as possible, you need to exclude from the diet foods that increase secretion and irritation of the gastric mucosa and 12PK. Everything is steamed, boiled, baked, but without a crust. To avoid mechanical damage, it is recommended to wipe food.

Therapeutic diet No. 1 has the following properties:

• about 3 thousand kcal;
• 100 mg protein (60% animal);
• no more than 400 mg of carbohydrates;
• 100 grams of fat (30% vegetable);
• up to 10 grams of salt;
• 1.5 liters of water.

Broths for first courses are prepared with vegetables. Cream soups are recommended. Liquid dishes made with milk can be made with cereals, noodles, and grated vegetables. You can add low-fat cream and egg dressing to the soup. Okroshka, borscht and cabbage soup are prohibited. All rich broths are excluded, except vegetable ones.

What is possible and what is not?

The diet allows you to eat day-old baked goods made from dough of the highest and first grade flour, dry biscuits and cookies, but with a frequency of up to 2 times a week.

It is not contraindicated to enjoy cheesecake, baked pies with boiled meat, and eggs. But you can’t if they are fried, with a crispy crust. It is prohibited to eat buns, puff pastries, or any freshly baked bread.

Boiled or steamed dishes are allowed. Only lean beef, young lamb, chicken, turkey, and veal are used. You can eat boiled liver and tongue. Low-fat varieties of fish, prepared in pieces or cutlets, are used.

Any canned food, smoked meats, or fatty meats are excluded from food. Goose or duck is not recommended. It is allowed to eat low-fat cream, milk, lactic acid products, but not too sour, low-fat sour cream, non-acidic and low-fat cottage cheese.

Eggs are not prohibited, but only up to 3 pieces. You can eat them boiled, but not hard-boiled; you can have a steamed omelet. Rice, buckwheat, semolina, potatoes, carrots, cauliflower, and beets in a puree consistency are allowed. You can eat early zucchini and pumpkin. You are also allowed to consume about 100 grams of non-acidic tomatoes.

Fruits and berries are consumed boiled, pureed, baked. You can eat honey, non-sour jam. Low concentrations of tea, coffee and cocoa, and a decoction of diluted juices are allowed.

You can use vegetable oil, only refined, as well as butter and ghee. Products that are not listed are excluded a priori. Drinking alcohol is strictly prohibited if you are on a 1 table diet. The menu for the week also excludes spices.

Table 1a

Table 1 has two subtypes: “a” and “b”.

• 1 group. The diet, called "subtype 1a", is used for exacerbation of ulcers, chronic gastritis with high or normal acidity levels, acute gastroduodenitis, gastritis. This table is relevant in the nutrition of patients with burns of the esophagus and stomach, at the stage of recovery after surgery on the gastrointestinal tract. You can consume no more than 1800 kcal per day. Carbohydrate intake is approximately 200 grams. The amount of salt per day is reduced to 6-8 grams. The frequency of meals is up to 6-7 times a day. Dishes are grated, boiled, steamed. A feature of this subtype is the complete exclusion of bread, all vegetables and fruits.
• Table 1b. This subtype of the first table is used for exacerbation of ulcers, acute or chronic forms of gastritis. The energy value reaches 2600 kcal per day. Carbohydrates - about 300 g. Salt will remain up to 8 g. The number of meals per day is 5-6 times. Liquid, grated, mushy, and steamed foods are allowed.

The prohibitions are similar to table 1a. Cheese, all confectionery sweets, fresh vegetables and fruits are not allowed. Drinks with gas, cocoa, coffee are excluded. Only 100 grams of crackers made from high-grade flour are allowed from bread. You can eat boiled beets, potatoes, carrots, which are ground to a puree consistency.

Combined use of tables 1a and 1b

When an ulcer worsens, the following diet plan is often used. On days 1-9 of illness, diet 1a is applied. From 10 to 14 - 1b.

But, as a rule, the patient immediately receives recommendations about the menu for the week. The point is that these numbers are relative. The number of days allotted for a specific diet at each specific stage of the disease is individual for the patient. It depends on the severity of the disease, the presence of concomitant pathologies, and how quickly the patient recovers. If the condition worsens, then the menu for the week remains more gentle.

If the condition improves noticeably, then a wider list of products will be included in the current menu. You should not prescribe or discontinue medical nutrition on your own. The point is not to endure this diet, but to eat correctly from a therapeutic point of view. This diet is equivalent to prescribing medications. If one day a doctor prescribes a diet of 1 table, the menu for the week should also be written by him.