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. Daily norm Animal proteins make up 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.
In chapter Diet 1 indications, purpose, characteristics of diet 1 are presented, chemical composition, recommended and excluded foods and dishes, culinary processing of foods, diet, menu, as well as a large number of recipes for dietary dishes recommended by leading nutritionists for diet 1.
Indications for use of diet 1
1. Chronic gastritis with normal and increased acidity of gastric juice in the stage of compensation or mild exacerbation.
2 Chronic gastritis with low acidity in the acute stage.
3. Acute gastritis during the recovery period.
4. Peptic ulcer of the stomach and duodenum during the recovery period (third decade of course treatment).
5.After gastric surgery during the recovery period.
Diet 1 - characteristics and purpose
Diet No. 1 is physiologically complete, with moderate limitation of chemical and mechanical irritants of the stomach, used to reduce inflammation, improve the healing of ulcers, and normalize the motor and secretory functions of the stomach.
There is a pureed and non-mashed version of diet No. 1.
The unmashed version is used on last stage treatment of exacerbation of peptic ulcer or in case of sluggish, asymptomatic course of peptic ulcer. Food is prepared boiled, but not pureed (meat and fish are given in pieces, vegetables and fruits are not pureed, crumbly porridge).
Chemical composition of diet No. 1:
Protein - 100g (60% animal proteins).
Carbohydrates - 400 -450g.
Fat - 100g (30% vegetable fat).
Calorie content - 2800-3000-3200 kcal.
Reduced amount of table salt - 10-12g.
Free liquid - up to 1.5 l.
Total weight daily ration- no more than 3 kg.
Diet 1 diet:
Food must be taken 5-6 times a day, every 3 hours, in small portions, warm (temperature - 40-50 degrees). Milk and cream are recommended at night.
Diet 1, dishes and foods that are excluded
From diet No. 1 it is necessary to exclude substances that stimulate gastric secretion, mechanical, chemical, thermal irritants:
Fish, mushroom and meat broths, strong vegetable broths, borscht, okroshka, cabbage soup.
Fatty meats and poultry, duck, goose, smoked meats, canned meat.
Fatty, salted fish, canned fish.
Dairy products with high acidity, salty, sharp cheeses.
Hard-boiled and fried eggs.
Pearl barley, barley, corn grits, millet, whole pasta, legumes.
White cabbage, spinach, sorrel, legumes, radishes, turnips, rutabaga, cucumbers, onions.
Pickled and pickled vegetables, canned vegetables, mushrooms.
Salty and spicy snacks, smoked foods.
Insufficiently ripe, sour fruits and berries containing a lot of fiber, unprocessed dried fruits.
Chocolate, ice cream.
Meat, mushroom, fish, tomato sauces.
Pepper, horseradish, mustard.
Alcoholic, carbonated, cold drinks, kvass, black coffee.
Rye bread, fresh bread, pastry and puff pastry products.
Very cold and hot dishes.
Pork, beef, lamb fats.
Culinary processing of foods for diet 1:
Food is steamed or boiled and then pureed. Some dishes are baked without a crust. Rough meats and fish are allowed in pieces.
1.First meal: soups - vegetarian, dairy with pureed or well-cooked cereals, with the addition of pureed vegetables, pureed soups from carrots, potatoes, milk soup with noodles, soups from pureed sweet berries with semolina, pureed soup from pre-boiled meat and chicken. Flour for seasoning soups is not sauteed, but only dried in a frying pan.
2.Second courses:
- Meat and poultry dishes: lean meat is used (beef, trimmed pork, young lean lamb, turkey, chicken). Tendons and fascia are removed from the meat. The skin is removed from the bird. Boiled meat of rabbit, chicken, lean veal is given in pieces. Meat dishes are allowed only boiled and steamed, boiled meat, baked in the oven. Boiled tongue and liver. Steamed meat soufflés, quenelles, zrazy, puree, meatballs, cutlets. Beef stroganoff made from boiled meat.
-Fish dishes: low-fat varieties of fish without skin: boiled perch, pike perch, cod, silver hake and steamed cutlets from these fish.
-Vegetable dishes: Potatoes, beets, carrots, cauliflower are allowed; green peas, boiled in water or steamed and pureed in the form of puree, souffle, steam puddings are limited. Early zucchini and pumpkin can be used raw after boiling. Ripe non-acidic tomatoes up to 100g per day, finely chopped onions are added only to soups.
- Cereal dishes: semolina, buckwheat, rice, oatmeal in the form of porridge, boiled in water or milk, semi-viscous and mashed (buckwheat) are allowed. Finely chopped vermicelli, boiled noodles. Cereals are crushed before cooking (except for semolina). Steam puddings, souffles, cutlets from ground cereals.
-Egg dishes: 2-3 eggs a day, soft-boiled or as a steam omelet.
- Dairy products and dishes made from them: whole milk, condensed milk, cream, fresh low-fat grated cottage cheese, fresh non-acidic sour cream, unsalted butter, mild grated cheese, sometimes in slices. Cottage cheese dishes: baked cheesecakes, puddings, lazy dumplings, soufflé.
-Sauces: milk (bechamel), milk-egg, fruit, milk-fruit. Flour for making sauces is not sautéed, only dried.
- Snacks: pressed lightly salted caviar in a small amount, boiled tongue, jellied fish in vegetable broth, liver pate, salads from boiled meat, fish, vegetables, mild cheese. Unsalted ham without fat, occasionally low-fat soaked herring and mincemeat.
- Spices: limited - dill, parsley, cinnamon, vanillin.
- Fats: refined vegetable oil, butter and ghee, which are added to dishes.
3.Third courses:
- Sweet dishes: sweet fruits and berries pureed, boiled and baked. Mousses, jellies, jelly, sambuca, pureed compotes, purees. Milk jelly, butter cream, snowballs, meringues. Honey, jam, sugar, marshmallows, marshmallows.
-Fruits: sweet varieties of berries and fruits (fresh apples without peel or baked), pears, strawberries, bananas, cherries, whole juices from sweet fruits.
-Beverages: weak cocoa and coffee with milk, weak tea with milk, cream, sweet fruit and berry juices, rose hip decoction.
4.Flour products: white stale bread, dry biscuit, dry cookies, 1-2 times a week, savory, well-baked buns, cheesecakes with cottage cheese, baked pies with boiled meat and fish, apples, jam are allowed.
Menu for 1 day for pureed diet option No. 1:
1st breakfast: milk pureed rice porridge, soft-boiled egg, tea with milk.
2nd breakfast: baked apple with sugar.
Lunch: pureed milk oatmeal soup, carrot puree, steamed meatballs, fruit mousse.
Afternoon snack: crackers with rosehip infusion
Dinner: mashed potatoes, boiled fish baked in milk sauce, tea with milk.
At night: milk.
Menu for 1 day for unprocessed diet option No. 1:
1st breakfast: crumbly buckwheat porridge, soft-boiled egg, tea with milk.
2nd breakfast: fresh non-acidic cottage cheese, rosehip decoction
Lunch: vegetarian potato soup, boiled carrots, boiled meat baked in milk sauce, boiled dried fruit compote.
Afternoon snack: crackers with a decoction of wheat bran and sugar.
Dinner: carrot-apple roll, boiled fish baked with bechamel, tea with milk.
First of all, let's find out what a therapeutic diet is. Therapeutic nutrition, in medical terminology “medicinal table”, is prescribed for diseases and is an integral, and in some cases the main, component of treatment.
Table No. 1, the Pevzner diet is prescribed for stomach diseases: and,. The 1st table is also assigned when gastroduodenitis . Since this is a moderately gentle diet, it is indicated in the stage of recovery or mild exacerbation of the above diseases. It provides chemical, mechanical, as well as thermal sparing of the gastrointestinal tract with physiologically complete nutrition, since the daily diet contains 90-100 g of proteins, 100 g of fats and 420 g of carbohydrates. Calorie content - 2900-3000 kcal per day.
The main points of this diet are:
- Limiting secretion pathogens (broths) and irritants of the mucous membrane, which are spicy dishes and seasonings, raw vegetables.
- Elimination of difficult-to-digest foods and foods that linger in the stomach for a long time.
- The food is cooked and pureed. Baking without a pronounced crust is allowed. When the patient's condition improves, they switch to food without pureeing. In this regard, there are options - a wiped table and not a wiped one. If we are talking about fish and rough meats, then they can be served in pieces.
- Excessively cold and hot dishes are excluded. Cold food suppresses acid-forming functions, but slows down regenerative processes. Too hot also has an adverse effect on the mucous membrane.
- Salt is moderately limited.
- Meals are provided 5-6 times a day, including drinking milk or cream before bed.
Diet No. 1 for gastritis
In acute and exacerbation of chronic gastritis helps reduce inflammation and this is achieved by eating pureed and easily digestible food at the same time. After all, a violation of the diet and consumption of food that irritates the gastric mucosa is the cause of the disease, along with alcohol consumption, smoking and nervous tension. It follows that proper nutrition important in the treatment of chronic gastritis and sequential administration (up to 7 days), then (up to two weeks) and No. 1 will achieve long-term remission. You can wipe dishes only for the first few days, and then it is enough to choose not rough varieties of meat (chicken, veal) and chew the food thoroughly.
Diet No. 1 (Table No. 1) for gastritis is followed for up to 2-3 months, and then it is recommended to switch to common table, but with limitation, and sometimes with the exclusion of overly spicy dishes, seasonings and sauces. For gastritis with high acidity, it is recommended to limit easily digestible carbohydrates (jam, honey, sweets, sugar and other sweets), which reduces the excitability of the stomach and its secretory activity.
Diet number 1 for stomach ulcers
Creates all the conditions for the healing of ulcers, since it does not contain rough food and products that irritate the mucous membrane and stimulate gastric secretion. A sufficient amount of protein has a beneficial effect on reparative processes. Volume reduction food taken And fractional meals causes mechanical sparing.
It is a more severe disease and requires long-term drug treatment and dietary nutrition. In case of exacerbation, treatment begins with therapeutic (more gentle, for two weeks). Then the patient is recommended for two weeks (mushy and puree-like food), and after that - No. 1 minimally gentle (all pureed), which is prescribed for up to six months.
The absence in food during this period of strong irritants that stimulate not only secretory activity, but also the nervous system (ear, meat, mushroom broth, strong tea, coffee, hot, spicy, fried foods, smoked foods, carbonated drinks, horseradish, marinades, mustard, alcohol) creates favorable conditions for successful treatment. Limiting table salt is also necessary, since salt stimulates acid formation in the stomach. Weak juice dishes include: milk, soft-boiled eggs, white crackers, cereals, sweets fruit juices, which must be present in the patient’s diet.
In this case, the diet should have high nutritional value (not to be confused with high calorie content), which is determined by the balance of the main components of food, ( , Group B ) and mineral salts. Proteins stimulate the healing of ulcerative defects and bind hydrochloric acid in the stomach, which protects the mucous membrane. Fats suppress gastric secretion. In this case, preference is given to vegetable oils. They normalize impaired metabolic processes and promote ulcer repair. Milk is a valuable food product in this regard.
Usually, if patients feel well, their time on this diet is reduced and after 2-3 months. Allow the consumption of unprocessed food with the addition of raw vegetables and fruits. These include sweet plums, peaches, nectarines, apples, and vegetables - tomatoes. Switching to a common table involves regular meals and careful consumption of hot, spicy, too hot foods and alcohol. When carrying out anti-relapse treatment prescribed by a doctor, you should adhere to a gentle diet for 2-4 weeks (first Table No. 1B, and then No. 1).
Varieties
There are also varieties that differ from the main one in indications and method of processing food. Table 1A is indicated for severe exacerbation of peptic ulcer (for the first 6-8 days), exacerbation of chronic gastritis (for 4-5 days), for acute gastritis (for 2-3 days) and burn of the esophagus. Therapeutic nutrition provides maximum sparing, food is only pureed and in liquid form, given that patients are on bed rest.
Table 1B is prescribed after the previous one for the same diseases, but when the process subsides. Nutrition provides for significant sparing of the gastrointestinal tract, but since the patient’s condition is improving and he is on semi-bed rest, food is served in puree form. The varieties also include Table 1A surgical and 1B surgical, since they are prescribed after surgery on the gastrointestinal tract on the 3-4th day after the zero diet 0A, which is on the first two days. Surgical diets necessarily contain weak broths, as well as pureed cereal soups and steamed meat or fish soufflé.
Indications
- peptic ulcer of the stomach and duodenum (convalescent stage);
- chronic gastritis in the acute stage (with normal and increased secretion);
- acute gastritis (with recovery).
Authorized Products
The first table diet according to Pevzner involves preparing first courses in potato broth or vegetable broth with pureed vegetables, pureed or boiled cereals (semolina, buckwheat, rolled oats, rice). You can eat milk noodle soups, as well as puree soups with the addition of pureed chicken or meat. Flour for seasoning soups is not fried, but only dried, an egg-milk mixture is added to them, and the finished ones are seasoned with butter or cream.
Steamed and boiled dishes are prepared from lean meat without tendons, fascia and skin. For this purpose, beef, young lamb and lean pork, chicken and turkey, tongue, and liver are used. You can use them to prepare steamed cutlets, dumplings, aspic, soufflé, meatballs, mashed potatoes, zrazy, beef stroganoff (only from pre-boiled meat). Boiled meat is allowed - veal, chicken, rabbit and meat baked in the oven. Low-fat types of fish are steamed and served in pieces (the skin is first removed) or in the form of meatballs, cutlets, meatballs, etc.
Wheat bread is allowed stale (yesterday's) or dried. You can use dry biscuit or biscuits. Once a week you can allow baked savory pies with apples, jam or cottage cheese, meat or fish. Semolina, rice, buckwheat or oatmeal, noodles or pasta are added to garnishes and soups. Porridge can be boiled in milk or water, boiled well until semi-viscous, or pureed (buckwheat). It is allowed to make steam soufflés and puddings with the addition of cottage cheese from cereals.
Vegetables (potatoes, beets, young peas, carrots, cauliflower) are steamed, pureed and served as a side dish in the form of puree and soufflé. Only pumpkin and zucchini, as well as ripe, non-acidic tomatoes, can be ungrated. Dill is added in small quantities to soups. Butter and vegetable oil are added to prepared dishes.
Among dairy products, milk and cream, yogurt and kefir (non-acidic), fresh non-acidic cottage cheese, curd cheese and sour cream are allowed. You can use cottage cheese to make lazy dumplings, baked cheesecakes, and puddings. Allowed infrequently are mild cheese in grated form, 2 eggs twice a week, which are cooked soft-boiled or in the form of an omelet and egg porridge. Among the appetizers on a fresh table, you can allow a salad of boiled vegetables, boiled meat and fish, liver pate, doctor's or milk sausage, jellied fish in a vegetable broth, lean herring, sturgeon caviar and lean ham.
Sweet desserts are prepared by steaming pureed berries with the addition of semolina. Sweet berries and fruits are allowed when baked or boiled. You can use them to make purees, jelly, jelly, sambuca, and compotes. Meringues, milk jelly, marshmallows, marshmallows, non-sour jam, and honey are allowed as desserts. Drinks include fruit juices, rosehip decoction, tea with milk or cream, weak coffee with milk.
Table of permitted products
| Proteins, g | Fats, g | Carbohydrates, g | Calories, kcal | |
Vegetables and greens |
||||
| zucchini | 0,6 | 0,3 | 4,6 | 24 |
| cauliflower | 2,5 | 0,3 | 5,4 | 30 |
| potato | 2,0 | 0,4 | 18,1 | 80 |
| carrot | 1,3 | 0,1 | 6,9 | 32 |
| beet | 1,5 | 0,1 | 8,8 | 40 |
| pumpkin | 1,3 | 0,3 | 7,7 | 28 |
Fruits |
||||
| apricots | 0,9 | 0,1 | 10,8 | 41 |
| watermelon | 0,6 | 0,1 | 5,8 | 25 |
| bananas | 1,5 | 0,2 | 21,8 | 95 |
| melon | 0,6 | 0,3 | 7,4 | 33 |
| nectarine | 0,9 | 0,2 | 11,8 | 48 |
| peaches | 0,9 | 0,1 | 11,3 | 46 |
| apples | 0,4 | 0,4 | 9,8 | 47 |
Berries |
||||
| strawberry | 0,8 | 0,4 | 7,5 | 41 |
| raspberries | 0,8 | 0,5 | 8,3 | 46 |
Cereals and porridges |
||||
| buckwheat (kernel) | 12,6 | 3,3 | 62,1 | 313 |
| semolina | 10,3 | 1,0 | 73,3 | 328 |
| cereals | 11,9 | 7,2 | 69,3 | 366 |
| white rice | 6,7 | 0,7 | 78,9 | 344 |
Bakery products |
||||
| white bread crackers | 11,2 | 1,4 | 72,2 | 331 |
Confectionery |
||||
| jam | 0,3 | 0,2 | 63,0 | 263 |
| jelly | 2,7 | 0,0 | 17,9 | 79 |
| marshmallows | 0,8 | 0,0 | 78,5 | 304 |
| meringues | 2,6 | 20,8 | 60,5 | 440 |
| paste | 0,5 | 0,0 | 80,8 | 310 |
| Maria cookies | 8,7 | 8,8 | 70,9 | 400 |
Raw materials and seasonings |
||||
| honey | 0,8 | 0,0 | 81,5 | 329 |
| sugar | 0,0 | 0,0 | 99,7 | 398 |
| milk sauce | 2,0 | 7,1 | 5,2 | 84 |
Dairy |
||||
| milk | 3,2 | 3,6 | 4,8 | 64 |
| kefir | 3,4 | 2,0 | 4,7 | 51 |
| cream | 2,8 | 20,0 | 3,7 | 205 |
| sour cream | 2,8 | 20,0 | 3,2 | 206 |
| curdled milk | 2,9 | 2,5 | 4,1 | 53 |
Cheeses and cottage cheese |
||||
| cottage cheese | 17,2 | 5,0 | 1,8 | 121 |
Meat products |
||||
| boiled beef | 25,8 | 16,8 | 0,0 | 254 |
| beef liver | 17,4 | 3,1 | 0,0 | 98 |
| boiled beef tongue | 23,9 | 15,0 | 0,0 | 231 |
| boiled veal | 30,7 | 0,9 | 0,0 | 131 |
| rabbit | 21,0 | 8,0 | 0,0 | 156 |
Bird |
||||
| boiled chicken | 25,2 | 7,4 | 0,0 | 170 |
| turkey | 19,2 | 0,7 | 0,0 | 84 |
Eggs |
||||
| chicken eggs | 12,7 | 10,9 | 0,7 | 157 |
Fish and seafood |
||||
| black caviar | 28,0 | 9,7 | 0,0 | 203 |
| salmon caviar granular | 32,0 | 15,0 | 0,0 | 263 |
Oils and fats |
||||
| butter | 0,5 | 82,5 | 0,8 | 748 |
| ghee | 0,2 | 99,0 | 0,0 | 892 |
Non-alcoholic drinks |
||||
| mineral water | 0,0 | 0,0 | 0,0 | - |
| coffee with milk and sugar | 0,7 | 1,0 | 11,2 | 58 |
| black tea with milk and sugar | 0,7 | 0,8 | 8,2 | 43 |
Juices and compotes |
||||
| apricot juice | 0,9 | 0,1 | 9,0 | 38 |
| carrot juice | 1,1 | 0,1 | 6,4 | 28 |
| pumpkin juice | 0,0 | 0,0 | 9,0 | 38 |
Fully or partially limited products
Provides complete exclusion vegetables rich in fiber (radish, turnip, cabbage, beans, peas, rutabaga, unpeeled fruits) and foods with connective tissue (cartilage, sinew, skin of birds and fish). The following are excluded from meat products: fatty pork, duck, lamb, goose, canned meat and smoked meats. There is also a ban on highly extractive broths, rich vegetable decoctions and soups cooked with them. It is necessary to exclude cabbage soup, okroshka and borscht from the first courses. The following vegetables and herbs are excluded: sorrel, dill, parsley, spinach, onions, as they contain large amounts of organic acids or irritants essential oils. Mushrooms are a difficult to digest product.
Pickled and pickled vegetables and canned vegetables, which cause increased secretion of gastric juice, are excluded from the diet. Millet, pearl barley, barley and corn, as they are difficult to digest. Prohibited fatty fish and canned fish. It should be taken into account that hard-boiled and fried eggs are poorly digestible, so they are excluded in this form. Do not consume meat sauces, tomato sauce, horseradish, mustard, pepper that irritate the gastric mucosa; avoid cooking fat and animal fats. Any fresh bread, butter and puff pastry, dried fruit, chocolate and ice cream are prohibited. You should not consume dairy products with high acidity, which stimulate secretion. For the same reason, sour and unripe fruits and berries are excluded. Limit sour cream.
Table of prohibited products
| Proteins, g | Fats, g | Carbohydrates, g | Calories, kcal | |
Vegetables and greens |
||||
| vegetables legumes | 9,1 | 1,6 | 27,0 | 168 |
| swede | 1,2 | 0,1 | 7,7 | 37 |
| cabbage | 1,8 | 0,1 | 4,7 | 27 |
| sauerkraut | 1,8 | 0,1 | 4,4 | 19 |
| green onion | 1,3 | 0,0 | 4,6 | 19 |
| bulb onions | 1,4 | 0,0 | 10,4 | 41 |
| cucumbers | 0,8 | 0,1 | 2,8 | 15 |
| canned cucumbers | 2,8 | 0,0 | 1,3 | 16 |
| white radish | 1,4 | 0,0 | 4,1 | 21 |
| turnip | 1,5 | 0,1 | 6,2 | 30 |
| canned tomatoes | 1,1 | 0,1 | 3,5 | 20 |
| horseradish | 3,2 | 0,4 | 10,5 | 56 |
| spinach | 2,9 | 0,3 | 2,0 | 22 |
| sorrel | 1,5 | 0,3 | 2,9 | 19 |
Mushrooms |
||||
| mushrooms | 3,5 | 2,0 | 2,5 | 30 |
Cereals and porridges |
||||
| corn grits | 8,3 | 1,2 | 75,0 | 337 |
| pearl barley | 9,3 | 1,1 | 73,7 | 320 |
| millet cereal | 11,5 | 3,3 | 69,3 | 348 |
| barley grits | 10,4 | 1,3 | 66,3 | 324 |
Confectionery |
||||
| candies | 4,3 | 19,8 | 67,5 | 453 |
Ice cream |
||||
| ice cream | 3,7 | 6,9 | 22,1 | 189 |
Cakes |
||||
| cake | 4,4 | 23,4 | 45,2 | 407 |
Raw materials and seasonings |
||||
| mustard | 5,7 | 6,4 | 22,0 | 162 |
| ginger | 1,8 | 0,8 | 15,8 | 80 |
| ketchup | 1,8 | 1,0 | 22,2 | 93 |
| mayonnaise | 2,4 | 67,0 | 3,9 | 627 |
| ground black pepper | 10,4 | 3,3 | 38,7 | 251 |
| chilli | 2,0 | 0,2 | 9,5 | 40 |
Meat products |
||||
| pork | 16,0 | 21,6 | 0,0 | 259 |
| ham | 22,6 | 20,9 | 0,0 | 279 |
Sausages |
||||
| dry-cured sausage | 24,1 | 38,3 | 1,0 | 455 |
| sausages | 10,1 | 31,6 | 1,9 | 332 |
| sausages | 12,3 | 25,3 | 0,0 | 277 |
Bird |
||||
| smoked chicken | 27,5 | 8,2 | 0,0 | 184 |
| duck | 16,5 | 61,2 | 0,0 | 346 |
| smoked duck | 19,0 | 28,4 | 0,0 | 337 |
| goose | 16,1 | 33,3 | 0,0 | 364 |
Fish and seafood |
||||
| dried fish | 17,5 | 4,6 | 0,0 | 139 |
| smoked fish | 26,8 | 9,9 | 0,0 | 196 |
| canned fish | 17,5 | 2,0 | 0,0 | 88 |
Oils and fats |
||||
| animal fat | 0,0 | 99,7 | 0,0 | 897 |
| cooking fat | 0,0 | 99,7 | 0,0 | 897 |
Non-alcoholic drinks |
||||
| bread kvass | 0,2 | 0,0 | 5,2 | 27 |
* data is per 100 g of product
Menu (Power Mode)
As we found out, when gastritis And peptic ulcer The basis is the therapeutic Diet 1st table. The menu for the week should include alternating a variety of protein (beef, chicken, fish, rabbit, turkey, cottage cheese) and cereal dishes.
Below is the menu for the day and sample menu for a week, it can be modified without going beyond the limits of permitted products and observing the basic principles of heat treatment. In this case, you need to take into account what diet you are prescribed - with pureed dishes or not pureed. Many people do not tolerate milk well, so you can drink it in small quantities and warm, add it to tea and weak coffee. It is also permissible to use non-acidic kefir or yogurt.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Diet No. 1, cooking recipes
Below are recipes for first table dishes that are easy to prepare at home. You need to know that the “poaching” cooking method is used for products with high content water and having a delicate consistency: fish, many vegetables, products made from dumpling mass. It is carried out in saucepans or pans with a closed lid in water, covering no more than 1/3 of the product.
When steaming, the product should not come into contact with the liquid and is steamed while boiling. Therefore, the loss of nutrients is less than with the previous cooking method. Steam cooking is best done in a double boiler, or, if one is not available, in a regular saucepan with a mesh liner. Cooking in a water bath is carried out at 40-70°C. Prepare in a container that is placed in another with poured hot water. In diet. In this way, omelettes, puddings and egg porridge are prepared.
First meal
Ingredients: ground oatmeal or oatmeal, 50 ml cream, 100 g vegetables, vegetable oil, salt, 2 glasses of water.
Boil potatoes, zucchini and carrots, blend in a blender. Dilute the mixture with the vegetable broth in which the vegetables were cooked, bring to a boil and add ground oatmeal and cook for 2-3 minutes. Pour in vegetable oil and cream, salt.
Cream soup with rice flour, zucchini and carrots
Peel, cut and cook zucchini and carrots, then rub through a metal sieve. Mix rice flour with pureed vegetables, add water, season with beaten egg-milk mixture, add butter, salt and bring to a boil.
Ingredients: 50 g rice flour, 200 g zucchini and 150 g carrots, half an egg, 150 g milk, butter, salt.
Second courses
Products: 300 g fish - 50 bread, 50 ml milk, melted butter.
Grind the fish fillet through a meat grinder, add white bread soaked in milk (it can be replaced with semolina). Mix well and add salt. Using two tablespoons, form oblong quenelles and place in a saucepan, fill 1/3 with water, cover with a lid and simmer for 5-7 minutes. Ready to pour oil.
Steamed chicken cutlets with dill
Grind the chicken breast through a meat grinder, add soaked white bread, melted butter, dill and salt to the minced meat. Form cutlets and place in a steamer container. Cook for 10-12 minutes. Ready to drizzle with melted butter.
Ingredients: 500 chicken fillets, 150 g of bread, 100 ml of milk, butter, salt, dill.
Egg porridge
The eggs are diluted with milk and beaten, salt and butter are added, the mixture is poured into a bowl, which is placed in a pan of water. Cook while stirring until the consistency of porridge. You can prepare it in another way: pour the egg mass into a saucepan with warm water(in small quantities) and cook like regular porridge until thickened. The remaining water is filtered off.
Ingredients: 2 eggs, 60 ml milk, salt, 2 tsp. oils
Dessert
Products: 500 g carrots - 250 g cottage cheese, 150 g milk, 1 des. l. sugar, 1 egg, 50 g semolina, butter.
Cut the carrots into pieces, add milk and boil until tender. Rub or beat in a blender, add pureed cottage cheese, sugar, yolk and semolina. Mix the mixture thoroughly and add the beaten egg whites last. Place in a suitable container, greased with oil, and steam. Serve with honey.
Meringues
Beat the whites until foamy and add half the powder. Add all the powdered sugar while stirring gently with a spatula. Do not add powder at the beginning of beating the egg whites! On a baking sheet with parchment paper Spread the protein-sugar mixture with a spoon (or pastry bag). Bake at low temperature 80-1000 for 1-1.5 hours (this depends on the size).
Ingredients: 4 egg whites, 1 cup powdered sugar.
For children
Gastritis often registered in children even younger age: problems with appetite and belching appear, the child complains of pain in the stomach. It is very important to properly organize the child’s diet: five times a day at the same time. Children are also prescribed 1st diet table and its varieties depending on the stage (exacerbation or recovery period).
The diet and method of processing food does not differ from that of adults. Food should only be freshly prepared, and not “prepared for future use.” Of course, this requires time and care on the part of parents. When preparing, it is not permissible to use any flavoring additives - only natural food.
The therapeutic effect is achieved due to the absence of food products with a high content of coarse fiber, as well as reducing the amount of food taken. This is especially important for children. The volume of food and overdistension of the stomach affect its secretory and motor function. You also need to consider the length of time the food stays in the stomach. So, if boiled vegetables and boiled meat linger in the stomach for 3-4 hours, then fried meat, lentil puree, herring and peas for up to 4-5 hours. The shortest digestion time is observed when taking broth and soft-boiled eggs - 1-2 hours and 2-3 hours for digestion of milk, jelly, compotes, scrambled eggs, stewed fish, dry liver and white bread.
It is important to take into account the fact that the number of gastric glands depends on the age of the child: in a newborn - 2 million, at 10 years old - 17 million, and at 15 years old - 22 million. In this regard, it is obvious that the diet should be individualized depending on age and degree of gastric secretion and its disorders.
As for the duration of therapeutic nutrition, it depends on the severity of the process. For acute gastritis - short term 2-3 weeks, and for chronic lesions - longer (several months). As you recover, you need to use a “zigzag” diet: expanding the diet by a short time and again a return to a gentle diet. Such nutrition has a training effect and revitalizes regenerative processes. Even with recovery, you should not give your child canned food and limit fried foods and rough foods.
The famous Soviet nutritionist M. Pevzner developed diets or tables used for various diseases. Thus, diet 1 is intended for people suffering from peptic ulcers of the stomach and duodenum or gastritis.
Characteristics of diet table 1
This diet is divided into several tables:
- Diet 1a. Provides maximum thermal, chemical and mechanical sparing of the mucous membrane of the gastrointestinal tract, which reduces the activity of inflammatory processes and creates favorable conditions for the healing of erosions and ulcers. Diet 1a is usually prescribed in the first 6 to 8 days of exacerbation of a peptic ulcer, as well as in acute gastritis or in the first days of exacerbation of chronic gastritis with low acidity. Food is steamed or boiled, served in pureed liquid or mushy form. Both cold and hot dishes are completely excluded. Allowed: liquid pureed milk porridges and soups with added butter, steam omelet, milk, jelly, rosehip infusion and weak tea. Eating every three hours. Warm milk is a must at night.
- Diet 1b. It is prescribed after diet 1a, when patients begin to subside the symptoms of an exacerbation of peptic ulcer or gastritis. In addition to the dishes listed above, diet 1b includes white bread crackers, pureed vegetable soups, steamed fish and meat cutlets.
- Diet table 1. This diet is prescribed to patients after the exacerbation of stomach diseases has completely subsided. It differs from diet 1b in that dishes can be prepared unprocessed.
Diet table 1: what foods are allowed?
- Bakery products - yesterday's or dried wheat bread, savory and very well-baked buns, biscuits, dry biscuits;
- Vegetable broth soups, milk and cereal soups;
- Lean meat in the form of steamed zraz, cutlets, meatballs, as well as boiled tongue and liver;
- Milk and dairy products (non-acidic kefir, fresh grated cottage cheese, a little sour cream);
- Steam omelet or soft-boiled eggs;
- Cereals – rice, semolina, buckwheat, oatmeal. You can use them to prepare puddings, soufflés, steamed cutlets, porridges and soups.
- Pasta;
- Vegetables: cauliflower, beets, potatoes, carrots, ripe tomatoes, pumpkin, zucchini. Diet 1 recipes call for these vegetables to be boiled or steamed. With diet 1a, vegetables are excluded, and with diet 1b they are served pureed.
- Snacks. As appetizers for diet table 1, you can use boiled liver pate, boiled tongue, sturgeon caviar, lean and well-soaked herring. Salads made from boiled vegetables with the addition of boiled chicken breast or lean beef are allowed. You can eat a small piece of mild cheese no more than once a week.
- Sweet dishes - baked or boiled fruits and berries, compotes, jelly, mousses, marshmallows, marshmallows, honey and sugar.
- Fats - butter and vegetable oils added in accordance with diet 1 recipes to ready-made dishes.
- Drinks - rosehip decoction, weak cocoa with milk, weak tea, sweet fruit juices.
What foods cannot be used on diet table 1?
If you suffer from a peptic ulcer of the stomach or duodenum and you are prescribed a therapeutic diet - diet table 1 according to Pevzner, then you must give up all foods that enhance the secretory function of the stomach. These include:
- Rye bread, as well as any fresh baked goods, baked goods, puff pastry products;
- Meat and mushroom broths, rich vegetable broths;
- Lean or fatty meat;
- Salted and/or fatty fish, as well as canned fish;
- Highly acidic dairy products, salty and spicy cheeses;
- Fried or hard-boiled eggs;
- Some types of cereals (corn, barley, pearl barley, millet);
- Legumes;
- Mushrooms, cucumbers, spinach, sorrel, radish, rutabaga, turnips, white cabbage.
- Smoked meats, spicy and salty snacks;
- Insufficiently ripe fruits and berries, not pureed dried fruits;
- Ice cream, chocolate;
- Pepper, mustard, horseradish;
- Kvass, carbonated drinks, black coffee, strong tea.
In order to remember which foods are allowed and which are prohibited, the easiest way is to use the summary table for diet 1, which you can download from the Internet or make yourself. It includes several columns. The first of them indicates the general name of any food product, for example “Vegetables”. The second column marks those that you can consume, and the third – those that you should avoid. Diet Table 1 helps to greatly facilitate the proper organization of therapeutic nutrition.
Diet 1 recipes involve preparing dishes either steamed or boiled. During an exacerbation of a peptic ulcer, they are served pureed.
Not all patients tolerate milk well, the consumption of which on diet 1 should be about 5 glasses per day. In this case, it is allowed to mix milk with weak, sweet tea.
Meals should be frequent and in small portions. You should not eat either too hot or cold foods.
As practice shows, following diet 1 leads to a noticeable improvement in the health of patients after just two weeks. But, like any other method of treatment, diet table 1 requires a certain consistency and self-discipline. Violation of the principles of therapeutic nutrition, as well as complete consumption of prohibited foods full course treatment almost immediately leads to discomfort and pain in the stomach.
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 mashed. 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, 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!
