Treatment tables (diets) No. 0–15 according to Pevzner: food tables and diet

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

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

Indications for the appointment of treatment tables:

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

Table No. 0

Recommendations for product types

Indications:

• undergone surgical interventions on the gastrointestinal tract
• rehabilitation of patients in the intensive care unit
• cerebrovascular accident
• after traumatic brain injury
• for patients with infectious diseases who are in serious condition.

Diet: 5–8 times a day

Duration of appointment: as needed

Nutritional features: this diet is designed to restore the patient’s vitality, replenish nutrients and increase the overall resistance of the body. The diet is very strict.

Table No. 1

Recommendations for product types

Indications:

• peptic ulcer of the stomach and duodenum in the acute stage and unstable remission;
• acute gastritis;
• chronic gastritis with normal and high acidity in the stage of mild exacerbation;
• gastroesophageal reflux disease.

Diet: 4–5 times a day

Duration of appointment: at least 2–3 months

Nutrition Features:

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

Table No. 1a

Modification of the main table with a strict gentle diet that protects the gastric mucosa. This diet involves eating food in liquid, mushy and jelly-like form.

Indications:

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

Diet: 5–6 times a day

Appointment period: several days

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

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

Table No. 1b

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

Indications:

• subacute phase of peptic ulcer and exacerbation of gastritis.

Diet: 4–5 times a day

Appointment period: several days

Nutritional features and products:

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

List of products

Table No. 3

Recommendations for product types

Indications:

• chronic diseases and functional bowel disorders accompanied by constipation.

Diet: 4–5 times a day

Duration of appointment: unlimited

Nutrition Features:

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

Therapeutic diets tables 1-15

Compote, tea, coffee with xylitol.

Excluded:

flavoring seasonings.

DIET No. 9

Indications:

diabetes.

Characteristic:

limiting or completely eliminating refined carbohydrates, limiting cholesterol-containing foods.

Individual selection of daily energy value. Boiled and baked food. Fried foods are limited.

Range of products and dishes:

black rye bread, protein-bran bread, coarse wheat bread (no more than 300 g per day). Soups with vegetable broth. Lean meats and fish.

Porridge: buckwheat, oatmeal, pearl barley, wheat; legumes; eggs – no more than 1 ½ pcs. per day (limit yolks).

Dairy products, cottage cheese. Fruits and vegetables in large quantities.

Limited to:

carrots, beets, green peas, potatoes, rice.

Excluded:

salted and pickled dishes, semolina and pasta, figs, raisins, bananas, dates.

DIET No. 10

Indications:

diseases of the cardiovascular system without symptoms of circulatory failure.

Characteristic:

limiting animal fats, cholesterol-containing foods, table salt (5 g per patient’s hands).

Eating 5-6 times a day. Food boiled or baked.

Assortment of products and dishes

: coarse gray bread, crackers, savory cookies, crispbread.

Soups (half a plate) vegetarian, cereal, dairy, fruit; borscht, beetroot soup; low-fat meat broth - once a week.

Lean meat and poultry boiled and baked; frying after boiling is allowed. Lean fish, soaked herring – once a week.

Protein omelet. Vegetable vinaigrettes and salads (except for leaf and head lettuce, sorrel and mushrooms) with vegetable oil. Oatmeal and buckwheat porridge, crumbly, puddings, casseroles.

Lactic acid products, milk, cottage cheese, low-fat cheese. Fruits, berries, any fruit juices. Fats for cooking and eating – 50 g, of which half are vegetable. Weak tea and coffee. Sugar – up to 40 g per day.

Excluded:

fatty dishes from meat, fish, pastry, brains, liver, kidneys, caviar, alcohol, cocoa, chocolate, beans.

DIET No. 10a

Indications:

diseases of the cardiovascular system with severe symptoms of circulatory failure.

Characteristic:

sharp restriction of table salt and free liquid.

Exclusion of foods and drinks that stimulate the central nervous system, heart activity and irritate the kidneys. Food is prepared without salt. Food is given in pureed form.

Range of products and dishes:

the same as with diet No. 10, but meat and fish are limited to 50 g per day, given only in boiled form, vegetables - only in boiled and pureed form.

Fruits are raw and boiled - only in pureed form.

Excluded:

soups, spicy and salty dishes, strong tea and coffee, fatty and flour dishes.

DIET No. 11

Indications:

tuberculosis without intestinal disturbances and without complications, general exhaustion.

Characteristic:

a complete, varied diet for enhanced nutrition (increased energy value), with a large amount of complete proteins, fats, carbohydrates, vitamins and salts, especially calcium.

Range of products and dishes:

a variety of products and dishes.

Foods rich in calcium salts: milk, cheese, buttermilk, figs. At least half of the proteins come from meat, fish, cottage cheese, milk and eggs.

Excluded:

ducks and geese.

DIET No. 13

Indications:

acute infectious diseases (febrile state).

Characteristic:

varied, mostly liquid foods with limited coarse plant fiber, milk, snacks and spices.

Eating 8 times a day, in small portions.

Range of products and dishes:

white bread and crackers, meat broth, pureed meat soup in a slimy broth.

Meat soufflé. Soft-boiled eggs and omelet. Porridge pureed. Fruit, berry, vegetable juices, fruit drinks, jelly. Butter.

DIET No. 15

Indications:

all diseases in the absence of indications for a special diet.

Characteristic:

a physiologically complete diet with double the amount of vitamins and the exclusion of fatty meat dishes.

Eating 4-5 times a day.

Assortment of products and dishes

: white and rye bread. Various soups. Various pieces of meat (except fatty varieties). All kinds of fish. Dishes from cereals, pasta, legumes. Eggs and dishes made from them. Vegetables and fruits are different. Milk and dairy products. Various sauces and spices (pepper and mustard - for special indications).

Canned snacks in moderation. Tea, coffee, fruit and berry juices, kvass. Butter in its natural form and vegetable oil in salads and vinaigrettes.

Medical nutrition is part of complex therapy for many diseases. Properly selected therapeutic nutrition can significantly alleviate the course of the disease, prevent possible exacerbations, and in some cases contribute to a complete cure or longer periods of remission.

To maintain normal life functions, food is necessary. From food, the body receives the substances necessary to build cells and to carry out the necessary life processes in the body. Therapeutic nutrition is based on the principles of rational nutrition and must be balanced, complete in terms of the content of nutrients necessary for the body.

The type of nutritional therapy depends on the specific disease. Medical nutrition is divided into “tables” or diets, which have their own number.

Each diet is prescribed taking into account the disease and pursues its own goals, for example, reducing carbohydrates in the diet, stimulating intestinal function, not loading the liver, etc.

Table No. 4

Recommendations for product types

Indications:

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

Diet: 5 times a day

Appointment period: several days

Nutritional Features:

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

Table No. 4a

Indications:

• colitis with a predominance of fermentation processes.

Diet: 5 times a day

Appointment period: several days

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

Table No. 4b

Indications:

• chronic colitis in the attenuation stage of the disease.

Diet: 4–6 times a day

Duration of appointment: from 1–2 months to several years

Diet features:

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

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

Table No. 4b

Indications:

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

Diet: 5 times a day

Duration of appointment: several months

Nutrition Features:

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

Treatment table 4a

4a is the most strict diet necessary for intestinal disorders. Products that cause oxidation are excluded. The menu consists of protein foods and a minimum amount of fats and carbohydrates. This diet is temporary, for the first time of treatment. As soon as the patient’s condition improves, he is transferred to the next “table”.

Menu

• Rusks: made from premium wheat flour;
• Soups: low-fat meat soups with the addition of mucous cereal infusions or pureed boiled meat;
• Meat: boiled or steamed beef, veal, turkey in the form of cutlets, puree, soufflé;
• Fish: boiled fish of low-fat varieties;
• Side dishes: vermicelli;
• Dairy products: fresh cottage cheese, steamed cottage cheese soufflé, kefir, yogurt;
• Eggs: up to two per day, soft-boiled or as a steam omelet;
• Drinks: tea and coffee without milk, cocoa with water, decoctions, jelly;
• Fats: fresh unsalted butter.

Option 1

Breakfast: steamed protein omelette, meat cutlet, tea. Second breakfast: cottage cheese. Lunch: meat broth, veal soufflé, blueberry broth. Afternoon snack: berry jelly. Dinner: boiled fish, vermicelli, tea. At night: kefir or yogurt.

Option 2

Breakfast: oatmeal, chopped meat, coffee, bread crumbs. Second breakfast: cottage cheese and baked apple. Lunch: chicken broth with eggs, buckwheat, meatballs, compote. Afternoon snack: jelly. Dinner: fish cutlets, tea. At night: kefir.

Option 3

Breakfast: oatmeal with water, egg, tea or coffee. Second breakfast: apple. Lunch: buckwheat with chicken meatballs, broth. Snack: jelly. Dinner: pasta with boiled fish, tea. At night: yogurt.

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Table No. 5

Recommendations for product types

Indications:

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

Diet: 5 times a day

Duration of appointment: unlimited

Nutrition Features:

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

Table No. 5a

Indications:

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

Diet: 5 times a day

Appointment period: several days

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

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

Brief description of treatment tables according to M.I. Pevzner

Medical nutrition. Basic principles

Proper and balanced nutrition for everyday life is very difficult to organize. It is unlikely that anyone will have the patience and time to draw up a full menu, measure the energy value of food, and also develop a strictly defined time for eating it. Every day, a healthy person is guided by his basic physiological regulators, namely the feeling of hunger, satiety, desire or reluctance to eat this or that food. These mechanisms do not provide rational nutrition. It is even more difficult for a sick person, since his appetite is often disturbed or distorted. In addition, disease of certain organs disrupts the normal absorption of the main components of food. Often sick people tend to eat the same food for a very long time. Therefore, it is very important to organize a correct and balanced diet for a sick person. Medical nutrition is part of the complex therapy of various diseases, being on the same level as drug therapy, and sometimes being a decisive moment in a person’s recovery. The effect of a properly formulated diet is aimed at treating the diseased organ, as well as having a beneficial effect on the entire body as a whole. The principle of sparing a diseased organ is its minimal chemical, physical and thermal irritation. A very important place belongs to rational cooking, i.e. its culinary processing, the purpose of which is to maximize the preservation of all the beneficial substances of food. The principle of sparing is often implemented in the treatment of diseases of the entire digestive system and kidneys.

Research by domestic scientists has shown that with properly organized therapeutic nutrition, many physiological processes in the body can change, including metabolic rate, hormonal levels, and the body’s reactivity. In addition, therapeutic nutrition has another very important property: it can enhance the effect of certain medications. There are many examples of this: for example, some heart medications begin to produce their effect when a dairy diet is prescribed, and chronic eczema, which has been resistant to treatment for a long time, begins to heal quickly when the consumption of table salt and carbohydrates is limited. When prescribing a therapeutic diet, an individual approach is very important, which is quite difficult to do if you are in a general hospital or even at home. This complex problem was solved by the outstanding Russian nutritionist M.I. Pevzner, who developed 15 tables for feeding sick people, covering the widest possible range of diseases. These tables were able to provide a sufficient individual approach and were widely used not only in Russia, but also abroad. Each of the 15 tables is characterized by a special qualitative and quantitative composition of food, as well as certain hours for its consumption. For some tables there are several options within the group, and they are divided, for example, into tables No. 7a and No. 7b. This division of diets is necessary for continuous treatment with a subsequent transition from gentle diets to nutritious daily nutrition.

The principles underlying the construction of diets

Diets are based on all physiological processes occurring in the body. The nutrition of a healthy person is characterized by a number of important indicators: the caloric content of food, its chemical composition and the frequency of meals. Each diet is also based on these principles, but to provide a therapeutic effect it is necessary to be guided to a greater extent by certain principles. Firstly, the calorie content of food plays a very important role, secondly, its chemical composition, thirdly, the various physical properties of food: its volume, consistency, temperature, and fourthly, diet plays a big role. Along with taking into account the physiological needs of the body, it is important to know the phase and stage of the disease, as well as the degree of metabolic disorders that have occurred in the body. The optimal ratio of products will be if 14% of daily calories are covered by proteins, 30% by fats, and 56% by carbohydrates. Building a diet without taking these requirements into account not only reduces the effectiveness of other medications, but can also lead to the development of additional disorders in the body. Therefore, for a sick person it is necessary to organize a balanced diet, which includes not only basic nutrients, but also vitamins, fluids, micro- and macroelements.

To determine the daily calorie intake, it is necessary to take into account age, gender and constitutional characteristics and the regimen prescribed to the sick person.

The minimum protein content in food should be at least 1 g per 1 kg of body weight. In this case, the supply of protein must be ensured by animal and plant proteins in equal proportions. But there is an exception to all the rules - the protein content can be reduced to 30 g per day in case of renal pathology. When reducing protein to such figures, it is necessary that most of it be provided by an animal component containing the optimal ratio of amino acids for the physiological needs of the body.

Protein is a very important component of food, so the reduction in food calories in diseases such as nutritional obesity is carried out through carbohydrates and fats.

For normal digestive processes, it is necessary to include in the diet of patients foods rich in plant fiber, vitamins and mineral salts. In situations where natural products do not satisfy the body's needs for these substances, it is necessary to use their medicinal substitutes.

When including vegetables in your diet, it is very important to consider the type to which they belong: certain varieties of cabbage contain a moderate amount of table salt, others - a large or insignificant amount, etc. The method of culinary processing of products is of great importance, since the amount of useful substances preserved in them depends on it.

When prescribing dietary nutrition, the doctor must explain to the patient the essence of this method and its effect on the body. It is necessary to emphasize the importance of each moment and warn about possible complications and consequences if the instructions are not followed. It is necessary to talk about the optimal timing of using therapeutic diets, since many patients, especially those with chronic diseases, are very suspicious and can sit on the prescribed diet for a long time, fearing an exacerbation of the disease.

For sick people, four meals a day are recommended: breakfast at 8-9 o'clock, lunch at 13-14 o'clock, dinner at 17-18 o'clock, meal at night at 21 o'clock. The choice of this time is determined by the physiological characteristics of the human body, namely the activity of its enzymatic systems Calorie content of meals: breakfast - 30%, lunch - 40%, dinner - 25%, meal at night - 5%. It is very good that the last meal is 4-5 hours before bedtime.

Brief description of treatment tables according to M.I. Pevzner

Table No. 0. This table is used when it is difficult or impossible to eat solid food. Such conditions are observed in the postoperative period in the gastrointestinal tract, with disturbances of consciousness, for example, in infectious and febrile patients. Table No. 0 consists of vitamin-rich liquid or semi-liquid food with a low energy value of up to 1000 kcal per day. Its most balanced composition would be 20 g of fat and protein and about 200 g of carbohydrates. Limit the content of table salt. The following products satisfy these requirements: fruit and berry juices with sugar, weak meat broth, jelly, jelly, soft-boiled eggs, tea with sugar, butter. Fluid intake should be at least 2 liters per day. This diet is applied for 3-5 days.

Table No. 1a . This diet is prescribed for exacerbation of peptic ulcer disease, bleeding, acute gastritis and other diseases that require maximum sparing of the stomach. This table is recommended for maximum limitation of mechanical, chemical and temperature aggression on the stomach. Its most balanced composition will be 100 g of fat, 80 g of protein and 200 g of carbohydrates, calorie content - 2000 kcal. Products that meet the requirements of diet No. 1a: fruit and berry juices, slimy milk soups, milk, jelly, soft-boiled eggs, omelettes, cream, jelly, steam soufflés. The amount of table salt is limited to 3 g per day. Food must be taken in fractions (small portions) 6 times a day for 14 days.

Table No. 1b. This diet is indicated for mild exacerbation of gastric or duodenal ulcers, in the subsiding stage of this process, for chronic gastritis. This table is for a less drastic, compared to table No. 1a, limitation of mechanical, chemical and temperature aggression on the stomach. The energy value of this table is 2600 kcal, replenished by 100 g of proteins, 100 g of fats and 300 g of carbohydrates. Table salt is limited to 8 g per day. The diet of this table is the same as that of table No. 1a, but with the addition of steamed and meat dishes, soufflés, mashed porridges, and wheat crackers up to 100 g per day. Strong tea and coffee should be excluded.

Table No. 1. This diet aims to moderately protect the stomach from mechanical, chemical and temperature aggression and is used for compensated diseases of the stomach and duodenum, as well as in the 3rd decade of the course of treatment for peptic ulcers. Table No. 1 is an almost complete diet with a calorie content of 3200 kcal, containing 100 g of proteins, 200 g of fats and up to 500 g of carbohydrates. Rough plant foods, concentrated meat and fish broths, all fried foods, and fresh bread are prohibited. Lean meat, steamed fish, boiled meat and fish, pureed vegetables, milk, omelettes, milk sausages, cottage cheese, and stale white bread are allowed.

Table No. 2a. This table is prescribed during the recovery period after acute colitis, enteritis, enterocolitis, gastritis, as well as for chronic gastritis with secretory insufficiency, preserved secretion. This diet is prescribed in the absence of concomitant diseases of the liver, biliary tract, and pancreas. This diet aims to slightly limit mechanical and chemical irritants that irritate the mucous membrane of the gastrointestinal tract. It is not recommended to eat foods that linger in the stomach for a long time. Table No. 2a is an almost complete diet containing 100 g of proteins, 100 g of fats, 400 g of carbohydrates. It is necessary to limit the daily consumption of table salt to 8 g, the consumption of free liquid should be about 1.5 liters. Almost all food products are allowed to be consumed, but they must be served boiled and pureed. It is recommended to steam food. It is allowed to eat low-fat varieties of fish and meat, even baked, but without a crispy crust. Diet calorie content - 3100 kcal. Diet: 5 times a day.

Table No. 2. The diet is prescribed for gastritis with low acidity, in the absence of hydrochloric acid, i.e. in anacid conditions, chronic colitis without exacerbations, as well as during recovery from various diseases. The effect of this table on the body is to eliminate mechanical irritation of the stomach while maintaining chemical irritation to stimulate the secretory function of the stomach. The calorie content of this table is 3000 kcal, includes 100 g of protein, 100 g of fat and 400 g of carbohydrates. The content of table salt in the diet is up to 15 g. Products that satisfy the diet: egg dishes, casseroles, porridges, pureed vegetables, compotes, mousses, juices, soups from meat and fish broths with vegetables, meat gravy, white stale bread.

Table No. 3. This diet is used for constipation caused by poor nutrition, without pronounced signs of intestinal irritation. The diet is aimed at enhancing peristalsis, with the goal of bowel movement with the inclusion of mechanical, physical and temperature stimuli in the diet. The calorie content of this table is 4000 kcal, the daily ration is 110 g of proteins and fats, up to 600 g of carbohydrates. Table salt is consumed in increased quantities. Hot dishes, jelly and pureed porridge are limited. It is recommended to consume foods rich in fiber: vegetables and fruits, herbs, black bread, sauerkraut, as well as carbonated drinks, cold soups, hard-boiled eggs.

Table No. 4. The diet is indicated for intestinal diseases that occur with diarrhea: dysentery, gastroenteritis during an exacerbation, chronic colitis during an exacerbation. With the help of this diet, chemical, mechanical and thermal irritations to the intestines are limited in the diet. Table No. 4 has a reduced amount of carbohydrates (up to 250 g), proteins (up to 100 g) and fats (up to 70 g) per day, its calorie content is 2000 kcal. Brown bread and milk should be excluded from the diet. Products used in this diet: slimy soups with water or low-fat broth, porridge with water, steamed meat dishes, cottage cheese, black coffee, strong tea, stale white bread, berry juices. This table is assigned for several days with subsequent transfer to table No. 2 or No. 5a.

Table No. 4a. It is used for any intestinal diseases that occur with a predominance of fermentation processes. Sharply limits the content in the diet of all substances that irritate the intestines and enhance fermentation processes in it. The calorie content of this table is 1600 kcal, the chemical composition of the diet: 120 g of proteins, 50 g of fats, 140 g of carbohydrates. This table is assigned for several days.

Table No. 4b. This table is used during periods of exacerbation of chronic and acute intestinal diseases, when intestinal diseases are combined with diseases of the pancreas, stomach, liver and biliary tract. This diet slightly limits the content of mechanical and chemical irritants of the receptor apparatus of the gastrointestinal tract in the diet and contains average physiological indicators of basic nutrients. Chemical composition of the table: 100 g of proteins, 100 g of fats, 400-450 g of carbohydrates, the total calorie content of the table is 3100 kcal. It is necessary to limit the amount of salt consumed to 8 g per day. The amount of free fluid consumed should be 1.5 liters per day. From the daily diet it is necessary to exclude all products that stimulate bile secretion, secretory activity of the stomach and pancreas, and enhance putrefactive and fermentative processes in the intestines. All foods should be steamed or boiled, vegetables should be pureed, fruits should be pureed. The diet is split, 6 times a day.

Table No. 4c. This table is prescribed during the period of recovery after acute intestinal diseases as a transition table to general nutrition, as well as during the period of remission of intestinal diseases, when intestinal diseases are combined with diseases of the pancreas, stomach, liver and biliary tract. The purpose of this dietary table is the same as that of table No. 4b. Chemical composition of the table: 110 g of proteins, 110 g of fats, 400-450 g of carbohydrates, the total calorie content of the table is 3200 kcal. It is necessary to limit the amount of salt consumed to 8 g per day. The amount of freely consumed liquid should be 1.5 liters per day. The same foods are excluded as in dietary table No. 4b. Features of cooking and consumption of food: steamed, boiled or baked. The diet is split, 6 times a day.

Table No. 5. The diet is used for diseases of the liver and biliary tract, “congestive” liver, chronic colitis with a tendency to constipation, chronic gastritis without severe disorders. The intended purpose of such a table is to unload fat and cholesterol metabolism, protect liver function, and stimulate normal intestinal activity. The diet limits the content of cholesterol, purine bases and fats. The daily diet includes 100 g of protein, 70 g of fat, 50 g of carbohydrates. It is necessary to exclude liver, fried foods, baked goods, butter, cream, eggs and legumes from the daily diet. Products that meet dietary requirements: dairy and vegetarian soups, low-fat boiled fish and meat dishes, vegetables and fruits, dairy products.

Table No. 5a. It is used at the stage of exacerbation of diseases of the liver and biliary tract, when they are combined with colitis and gastritis, chronic colitis. This table is based on the principles of table No. 5 and the exclusion of mechanical irritations of the stomach and intestines. Products containing coarse plant fiber are excluded. All dishes are served pureed. Table No. 5a is transitional after table No. 4.

Table No. 5p. The indication for use of this table is chronic pancreatitis. This table is characterized by a relatively low calorie content (1800 kcal) due to the sharp limitation of animal proteins, fats and carbohydrates. Chemical composition of the table: 80 g of proteins (of which 25 g of animal proteins), 55 g of fats, 200 g of carbohydrates. Daily consumption of table salt is 10 g, free liquid - up to 2 liters. From the daily diet it is necessary to exclude foods that cause bloating, coarse fiber, as well as foods that increase the secretion of digestive juices. Food should be steamed or boiled and have a semi-liquid consistency. The diet should be complete in terms of vitamin and mineral composition.

Table No. 5 The indication for the use of this table is postcholecystectomy syndrome (a condition after removal of the gallbladder) in the acute stage. Chemical composition of the table: 90 g of proteins, 60 g of fats, 300 g of carbohydrates, total calories - 2100 kcal. Table salt consumption should be limited to 6 g per day.

Table No. 5l/f. Indications for the use of this table are chronic liver diseases accompanied by stagnation of bile. Chemical composition of the table: 90 g of proteins, 110 g of fats, 350 g of carbohydrates, total calories - 2800 kcal. Table salt consumption should be limited to 8 g per day.

Table number 5r . The indication for the use of this table is dumping syndrome after gastric resection for peptic ulcer. Chemical composition of the table: 120 g of proteins, 90 g of fats, 400 g of carbohydrates, total calories - 2850 kcal. Table salt consumption should be limited to 8 g per day.

Table No. 6. The purpose of such a table is to relieve purine metabolism and normalize all intestinal functions; This diet is used for gout, uric acid diathesis, and oxaluria. The calorie content of this table ranges from 2700 to 3500 kcal, the chemical composition of the diet: 100 g of proteins, 110 g of fats, 400 g of carbohydrates. Table salt is consumed in slightly reduced quantities. The daily diet should include foods low in purines: vegetables and fruits, honey, milk, eggs, lard, sugar, jam, cereals. It is necessary to use an increased amount of liquid, it is better if it comes in the form of natural juices.

Table No. 7a. This dietary nutrition is used for acute kidney diseases and severe exacerbation of chronic diseases. The purpose of such a table is maximum kidney sparing, increased urination, unloading of protein metabolism, and anti-inflammatory effect. This is achieved by sharply limiting protein and liquid in food and minimal consumption of table salt (0.5 g per day). Allowed products are milk, unsalted butter, cream, sour cream, various dishes of cereals and pasta without salt, vegetables and fruits, berries, sugar, salt-free white bread. Table salt, meat and fish of all varieties and types, legumes, and extractive substances are excluded. Vitamins must be given in the form of vegetables, herbs, fruits, rosehip infusion, fruit and berry mixtures. Chemical composition: 25 g of protein, 60 g of fat, 350 g of carbohydrates, total calorie content is 2000 kcal. Diet: meals must be taken in bed, 4-5 times a day. Liquid (in the form of drinks and liquid dishes) - up to 0.5 liters per day. This diet is prescribed after fasting days for a short time - no more than 10 days.

Table No. 7b. The intended purpose of such a table is to maximize sparing of the kidney parenchyma, as well as increase the amount of urine excreted and provide an anti-inflammatory effect. This table is next after table No. 7a. It is prescribed for mild exacerbations of chronic kidney disease and acute nephritis. It differs from table No. 7a only by a slight increase in diet and calorie content, which is 2400 kcal. In addition to the products of table No. 7a, cereal porridge, boiled lean meat and fish (50 g per day), milk and fruit soups are allowed. The chemical composition of this table: 55 g of protein, 75 g of fat and 400 g of carbohydrates. Amount of free liquid: up to 0.6 liters are allowed. Eating up to 5 times a day, not necessarily in bed.

Table No. 7c. The indication for this table is nephrotic syndrome. It is necessary to sharply limit the consumption of table salt and proteins, and exclude foods that irritate the kidneys from the diet. It is necessary to include in the diet vegetable oils and phosphatides, which have a lipotropic effect. Chemical composition of the table: 120 g of proteins (of which 50% are proteins of animal origin), 75 g of fats (of which 1/3 are fats of vegetable origin), 450 g of carbohydrates, total calories - 2900 kcal. Consumption of table salt should be limited to 2 g per day, the amount of free liquid consumed to 0.7 l. All daily meals should be prepared without salt and served boiled. The diet should be complete in terms of the content of vitamins and mineral salts. The diet is split, 6 times a day.

Table No. 7g. Indicated for terminal conditions of chronic renal failure, i.e. while undergoing hardware treatment (artificial kidney). Chemical composition of the table: 60 g of proteins (of which 75% are proteins of animal origin), 110 g of fats, 450 g of carbohydrates, total calories - 3000 kcal. Consumption of table salt must be limited to 2 g per day, free liquid - to 0.7 l, since it is necessary to introduce important amino acids into the body, which are washed out of the body during hemodialysis. A complete supply of vitamins should be ensured. In your daily diet it is necessary to limit foods high in vegetable protein and foods rich in potassium. All dishes are prepared without salt and served boiled. The diet is split, 6 times a day.

Table No. 7r. The indication for use of this table is hyperuricemia. It is necessary to reduce the content of sodium-rich foods in your daily diet. Chemical composition of the table: 70 g of proteins, 90 g of fats, 400-450 g of carbohydrates, total calories - 2800 kcal. Protein should come predominantly (75%) from plant sources. All products are prepared without salt and served boiled (possibly followed by baking). The diet is split, 6 times a day.

Table No. 7. It is the next table after No. 7b, the purpose of which is moderate sparing of kidney function, other goals are similar to the previous table. This table is indicated for the subsidence of acute and exacerbation of chronic processes in the kidneys. Amount of free liquid: it is allowed to consume up to 0.8 l, and the amount of total liquid is up to 1.5 l. This table is a transitional stage to everyday nutrition. Its calorie content is about 3000 kcal, which comes from 80 g of protein, 100 g of fat and 430 g of carbohydrates. Table salt can be given to the patient, at the discretion of the doctor, in an amount of up to 5 g per day for self-salting dishes. The same products are given as in table No. 7b, only in slightly larger quantities.

Table No. 8. The indication for the use of this diet is the patient’s increased weight. The purpose of such a table is to reduce the amount of fat, carbohydrates, table salt, and liquid in the diet, thereby reducing the calorie content of food. The volume of food is supplemented with foods rich in plant fiber with a balanced protein content. The calorie content of this table is from 2000 to 2600 kcal (depending on the patient’s weight). Chemical composition: 110 g protein, 65 g fat and 300 g carbohydrates. Allowed foods: black bread, low-fat cottage cheese, vegetables, fruits with a small amount of carbohydrates, porridge, boiled low-fat fish and meat, fruit and vegetable soups. Vitamins enter the body along with raw vegetables and fruits.

Table No. 8a. An indication for its use is also obesity, but this table is prescribed for a short time. It differs from the previous one by an even greater restriction of food calories. Its calorie content ranges from 1200 to 1600 kcal, chemical composition: 100 g of proteins, 60 g of fats and 120 g of carbohydrates. The same products are consumed, but in smaller quantities.

Table No. 8b. The indication for use of this table is obesity without concomitant diseases of the digestive system and cardiovascular system. It is a more strict version of dietary tables No. 8 and No. 8a. Chemical composition of the table: 60 g of proteins, 30 g of fats, 70 g of carbohydrates, total calories - 800 kcal. The amount of table salt in the daily diet is 3 g.

Table No. 9. This diet is used in the treatment of diseases such as diabetes, joint diseases, and a large group of allergic diseases. The purpose of such a table is to limit the amount of carbohydrates consumed. The calorie content of such a table is 2300 kcal, chemical composition: 120 g of proteins and fats, 250 g of carbohydrates. Frequent meals are needed and, if possible, limiting physical activity. It is necessary to eat foods with a minimum carbohydrate content: eggs, meat, fish, dairy products, vegetables (cabbage, rutabaga), sour fruits, greens, buckwheat porridge, animal fats.

Table No. 10. This diet has found wide application and is used for diseases of the cardiovascular system in a state of compensation and subcompensation, hypertension, atherosclerosis and kidney diseases. It is a complete diet with limited intake of table salt and liquid. It is forbidden to eat fried, salty and spicy foods. All food is prepared without salt, salt can be given to the patient in an amount not exceeding 5 g, daily fluid intake is limited to 1.5 liters. The caloric content of this table is 3000 kcal, chemical composition: 80 g of proteins, 70 g of fats and 400 g of carbohydrates. Products allowed for use: milk, cream, sour cream, boiled meat and fish, vegetables and fruits, non-food flour products, berry and fruit compotes.

Table No. 10a. The intended purpose of such a table is maximum relief for diseases of the cardiovascular system in a state of decompensation. This is achieved by limiting all essential nutrients, extractives, table salt and increasing the intake of potassium and calcium. Frequent meals in small doses are necessary. The calorie content of this table is about 2000 kcal, chemical composition: 50 g of proteins and fats, 300 g of carbohydrates. Total fluid intake is limited to 1 liter per day. Products allowed for use: vegetarian soups, cottage cheese, steamed fish and meat, curdled milk, pureed vegetables.

Table No. 10b. Indications for the use of this dietary table are rheumatism with a low degree of activity, occurring without circulatory disturbances, as well as rheumatism in the attenuation phase. The calorie content of this table is about 2600 kcal, chemical composition: 120 g of proteins (of which 50% are animal proteins), 100 g of fats, 300 g of carbohydrates. The amount of daily consumption of table salt is 4 g (in the patient’s hands), free liquid - up to 1.5 liters. In the daily diet it is necessary to increase the content of animal proteins, reduce the consumption of table salt, and there must be a complete content of vitamins. All dishes of the daily diet must be prepared without salt, served boiled, subsequent baking or frying is allowed. Vegetables can be given raw. The diet is split, 6 times a day.

Table No. 10c. Indications for the use of this table are atherosclerosis of the coronary and cerebral vessels, ischemic heart disease, arterial hypertension stage II - III. In the daily diet it is necessary to limit the consumption of fats and table salt, increase the proportion of plant products, vitamins and mineral salts. It is very good to add seafood to your diet. All dishes of the daily diet must be prepared without salt, served boiled, and subsequent baking is allowed. The caloric content of this table is about 2300 kcal, chemical composition: 90 g of proteins, 70 g of fats, 300 g of carbohydrates (for overweight people). For people with normal body weight, the calorie content of this table is about 2600 kcal, chemical composition: 100 g of proteins, 80 g of fats, 350 g of carbohydrates. The diet is split, 6 times a day.

Table number 10r. The indication for use of this table is rheumatoid arthritis. The calorie content of this table is about 2500 kcal, chemical composition: 80 g of proteins, 70 g of fats, 350 g of carbohydrates. Table salt is given to the patient in the amount of 2 g.

Table No. 10g. The indication for use of this table is essential arterial hypertension. The daily diet should contain a small amount of table salt (up to 2 g), an increased level of vitamins (C, group B, A, PP, etc.), potassium and magnesium salts. The diet should include plant foods and seafood. The calorie content of this table is about 2700 kcal, chemical composition: 100 g of proteins, 80 g of fats, 400 g of carbohydrates, table salt is excluded.

Table No. 11. Prescribed for specific and nonspecific diseases: tuberculosis of the bones or lungs, leukemia, low general nutrition. The purpose of such a table is to strengthen the body’s defenses during recovery and increase its resistance to acute and chronic infections. Increased consumption of vitamins in the form of vegetables, fruits, rosehip infusion is necessary; calcium salts in the form of a variety of dairy products. Table salt can be used in the usual amount - up to 15 g per day. The caloric content of this diet is 4500 kcal, the chemical composition is: 130 g of proteins, 130 g of fats and 550 g of carbohydrates. It is necessary to consume foods that contain large amounts of all essential substances in optimal proportions: meat, eggs, fish, dairy products, vegetables and fruits.

Table No. 12. Used for various diseases of the central nervous system, accompanied by its increased excitability. The intended purpose of such a table is a sedative effect on the central nervous system. This table can be used when switching food from table No. 10. It is necessary to exclude from the diet all foods that have a tonic effect: strong tea and coffee, spices, spicy dishes. An increased intake of vitamins and phosphorus salts is necessary. The caloric content of this diet is 4000 kcal, chemical composition: 110 g of proteins and fats, 550 g of carbohydrates. Frequent split meals are necessary, preferably at certain hours and in a calm environment.

Table No. 13. Prescribed for acute infectious diseases, it is needed to spare the digestive organs, aimed at the rapid removal of microbial toxins from the body. This table also stimulates the body's defenses. The caloric content of this diet is about 3000 kcal, chemical composition: 80 g of proteins and fats, 400 g of carbohydrates. Frequent, fractional meals in small portions are necessary. The liquid must be taken in large quantities, this is what accelerates the elimination of toxins and alleviates the patient’s condition. Products allowed for consumption: dairy products, soups and cereals, soft-boiled eggs, fish and meat dishes in small quantities and chopped form, juices, jelly, compotes, omelettes, cheesecakes, stale white bread and crackers. Table salt is recommended to be consumed in slightly reduced quantities.

Table No. 14. Used for phosphaturia, promoting a shift in acid-base balance towards acidity. The diet includes mainly meat products, rich in acidic valences, and the content of calcium salts is limited. It is necessary to reduce the consumption of milk, cottage cheese, cheese, eggs, curdled milk, vegetables, fruits and berries. Fluid intake must be increased (at least 3 liters per day). The caloric content of this table is on average 3500 kcal, chemical composition: 110 g of proteins and fats, 500 g of carbohydrates. The power supply is standard.

Table No. 15. Rational, intended for nutrition of practically healthy people during the period of recovery from various general diseases. Nutrition is carried out with all products that contain the optimal level of proteins, fats and carbohydrates in qualitative and quantitative ratio. All products that are selected in accordance with a person’s taste preferences are allowed. The caloric content of this table is 3700 kcal, chemical composition: 110 g of proteins and fats, 550 g of carbohydrates. Three meals a day.

Hypoallergenic diet. The indication for its use is food allergies. The duration of its appointment is up to 10 days. This diet is physiologically complete, chemically gentle, limiting the consumption of table salt to 7 g per day. If edema is present, it is necessary to limit the intake of free fluid. It is necessary to exclude all food allergens: meat and fish products, citrus fruits, red fruits, chocolate, coffee, salty and smoked foods, mayonnaise, ketchup, honey. It is necessary to limit juices, eggs, chicken, cheese, sugar and jam, taking into account individual intolerance. Culinary processing: all dishes must be boiled, with three changes of broth when cooking meat, fish, chicken, without salt. The caloric content of this diet is 2800 kcal, the chemical composition is: 90 g of proteins, 80 g of fats and 400 g of carbohydrates. The diet is split, 6 times a day.

Table No. 7

Recommendations for product types

Indications:

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

Diet: 4–5 times a day

Duration of appointment: long

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

Table No. 7a

Indications:

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

Diet: 5 times a day

Appointment period: several days

Nutritional features: modification of the basic diet with the complete exclusion of salt, severe restriction of fluid and protein.

Table No. 7b

Indications:

• recovery period after acute kidney inflammation;
• CRF.

Diet: 5 times a day

Duration of appointment: from several days to several months

Nutritional features: modification of the basic diet with restriction of salt and protein, is transitional from No. 7a to No. 7

Tables No. 7v and No. 7d

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

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

Table No. 8

Recommendations for product types

Indications:

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

Diet: 5–6 times a day

Duration of appointment: long

Nutrition Features:

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

Table No. 9

Recommendations for product types

Indications:

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

Diet: 5 times a day

Duration of appointment: sometimes for life

Dietary features: dishes are served boiled, baked, steamed, fried - to a limited extent.

Table No. 11

Recommendations for product types

Indications:

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

Diet: 4–5 times a day

Duration of appointment: 1–2 months or more

Nutrition Features:

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

Table No. 15

Recommendations for product types

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

Indications:

• diseases that do not require a special diet

Diet: 4 times a day

Duration of appointment: unlimited

Full list of tables No. 1-15

Nutrition is divided not into healthy and harmful, but into suitable and unsuitable for a particular case. For example, for some diseases, white bread and milk soups that are “harmful” from the point of view of proper nutrition are recommended for consumption, but this is done so as not to irritate the gastrointestinal tract. That is why there is no “Universal Pevzner Diet” - each disease has its own list of products.

Table No. 1

Used for peptic ulcers (stomach and duodenum) for six months. The purpose of the table is to limit mechanical, thermal and chemical aggression on the stomach as much as possible. The daily norm of BZHU: 100 g of proteins, 200 g of fats and almost 500 g of carbohydrates, which are sold with an energy value of 3200 calories. Foods that digest slowly and ferment in the stomach are prohibited. The food consists of pureed vegetable soups, milk, steamed cutlets, beef tongue and white bread that has lost its freshness. For sweets, you can eat marshmallows, honey, smoothies made from fruits and berries.

Table No. 1a

It is used for the initial stage of acute gastritis, peptic ulcer, bleeding and other diseases that require sparing the stomach. The composition of the table is adjusted to the energy value of 2000 calories, where 100 g are fats, 80 g are proteins, 200 g are carbohydrates. Six-a-day fractional meals include milk, eggs, berries and fruits.

• We recommend reading: fasting day for gastritis

Table No. 1b

Provides less harsh sparing than table No. 1a. The diet is appropriate for diseases of the gastrointestinal tract at the final stage, when chronic gastritis or peptic ulcer disease subsides. The daily caloric value of the table is 2600 calories, where proteins and fats account for 100 g each, and carbohydrates are consumed in the amount of 300 g. The menu is similar to that for diet No. 1a, only grated porridge and crackers from whole grain bread are added.

Table No. 2

Prescribed for chronic gastritis with low acidity, colitis without exacerbations, enteritis and chronic stages of enterocolitis. The daily caloric value of the table is 3000 calories, where 100 g of proteins and fats, 400 g of carbohydrates. We recommend a steam menu, which will include fruit and vegetable dishes, lean soups, white bread crackers, fermented milk products, and cocoa. The consumption of smoked, salty and sweet foods should be limited. Smoked meats, fatty meats, red fish, chocolate and baked goods should not be present in the diet.

Table No. 3

It is used for chronic intestinal diseases, which are accompanied by atonic constipation. The diet involves consuming large amounts of carbohydrate foods up to 600 g, while proteins and fats are reduced to 110 g. The daily calorie intake is 4000 calories. The permitted menu includes all foods rich in fiber. Products that have a fixing effect are prohibited. These are pasta, baked goods, chocolate, rice, strong tea, jelly and grapes.

Table No. 4

The diet is indicated for intestinal diseases that are accompanied by diarrhea: dysentery, chronic colitis and gastroenteritis in the acute stage. The energy value of the table is 2000 calories, where 250 g of carbohydrates, 100 g of proteins and 70 g of fat. The diet consists of water-based porridges and lean mucous soups, steamed meat, white bread, strong tea and coffee. Dishes that increase intestinal motility are excluded from the menu: fermented milk products, rich pastries, carbonated drinks, fresh fruit. The duration of the table is minimal (2-3 days) with subsequent transition to table No. 2 or No. 5a.

Table No. 4a

Recommended for colitis with a predominance of fermentation processes. The energy value of the table is reduced to 1600 calories, where 140 g are carbohydrates, 120 g are proteins and 50 g are fats. The diet lasts a couple of days, during which all foods that irritate the intestines and enhance fermentation processes in it are limited.

Table No. 4b

Acceptable for chronic and acute intestinal diseases in the stage of decaying fermentation when combined with diseases of the stomach, pancreas, liver and biliary tract. The total calorie content of the table is quite high - 3100 calories, with 100 g of protein and fat and about 400-450 g of carbohydrates. Meals should be in the form of steamed or boiled dishes. The daily norm of free liquid is 1.5 liters. The limit on the use of table salt is 8 grams. All products that enhance clay and fermentation processes in the intestines are prohibited. Fractional meals are divided into six meals per day.

Table No. 4b

We recommend it after acute intestinal diseases in combination with pancreatic diseases. The goal of the table is to limit the diet from mechanical and chemical irritants of the gastrointestinal tract and smoothly transfer the patient from dietary to classical nutrition. The total caloric content, the list of permitted and prohibited foods at table No. 4 is identical to table No. 4b.

Table No. 5

Prescribed for diseases of the biliary tract and liver, chronic gastritis and colitis with possible constipation. The purpose of the table is to protect the liver functions, relieve cholesterol and fat metabolism, and activate the intestines in their usual mode. Chemical composition of the table: 100 g proteins, 70 g fats, 50 g carbohydrates. Table meals are aimed at eating vegetable salads, lean meats and fish, and dairy products. Food should never be cold. It is prohibited to consume fatty foods, lard, spices, canned food, fresh baked goods, cream, butter and black coffee.

Table No. 5a

Used for diseases of the liver, gallbladder and biliary tract at the acute stage, with their possible combination with gastritis or colitis. Table No. 5a is a transitional diet after table No. 4. This diet minimizes mechanical irritation of the stomach and intestines by excluding coarse plant fiber from the menu; in other respects, its principles coincide with the principles of table No. 5.

Table No. 5p

Prescribed exclusively for chronic pancreatitis. Due to the sharp restriction in fats, animal proteins and carbohydrates, the daily calorie intake is only 1800 calories. In terms of vitamin and mineral composition, the diet should be complete. Chemical composition of the table: 200 g carbohydrates, 80 g proteins and 55 g fats. Daily consumption of free liquid - 2 liters, table salt - 10 g. All products that increase the secretion of digestive juices and cause bloating are unacceptable for consumption. The menu should consist of steamed and boiled dishes with a semi-liquid consistency.

Table No. 6

It is used for gout and kidney stones with the formation of stones from uric acid salts. The purpose of the table is to normalize the functional functioning of the intestines and relieve purine metabolism in the body. The chemical composition of the diet consists of 100 g of proteins, 110 g of fats and 400 g of carbohydrates. Nutrition varies in the daily calorie range from 2700 to 35000. The patient's menu should contain foods deprived of purines. These are vegetables, fruits, lard, sugar, jam, cereals, eggs, milk. Meat soups, onions, smoked meats, coffee, chocolate and cocoa should be excluded from the daily diet.

Table No. 7

It is prescribed for chronic and acute nephritis and provides moderate sparing of kidney function. Table No. 7 is a transitional menu option from table No. 7b to everyday food. The energy value of the diet is about 3000 calories, of which 430 g are carbohydrates, 100 g are fats and 80 g are proteins. During treatment, the menu should consist of kefir, milk, lean fish, vegetable soups, vinaigrettes, unsalted butter, tomato sauces, white bread and rosehip decoction. Spicy and salty foods are prohibited. They interfere with the removal of fluid from the body. Only at the discretion of the doctor, table salt can be provided for personal salting of dishes in an amount of no more than 5 g per day.

Table No. 7a

It will help with severe forms of renal failure and nephritis. The list of her responsibilities includes increasing urine output, unloading protein metabolism and maximizing kidney sparing. The daily calorie intake is 2000 calories, including 350 g of carbohydrates, 60 g of fat and 25 g of protein. The patient is given five meals a day in bed. For a period of no more than 10 days, the consumption of table salt, legumes, extractives, meat and fish of all varieties is excluded.

Table No. 7b

It is used for chronic nephritis of the kidneys or after table No. 7a in the stage of subside of the acute inflammatory process in the kidneys. The goals of the diet are to increase the amount of urine excreted, protect the kidney parenchyma and organize an anti-inflammatory process. The difference between table No. 7b and No. 7a is a slight increase in daily caloric intake to 2400 calories, the addition of cereals, lean fish and boiled meat (no more than 50 g) and milk soups to the menu.

Table No. 7g

Observed in the thermal state of chronic renal failure, that is, while on an artificial kidney. The total caloric content of the table is 3000 calories, which adds up to 450 g of carbohydrates, 11 g of fat and 60 g of protein. The diet menu consists of boiled, unsalted dishes. The amount of daily consumption of table salt is 1-2 grams, free liquid - 0.5-0.7 liters.

Table No. 8

It is used for obesity of various degrees. The table menu should have a reduced calorie content from 2000 to 2400 calories, with 300 g of carbohydrates, 110 g of protein and 65 g of fat. The diet should include lean meats or fish, vegetable soups, fruits and berries, except bananas and grapes, wholemeal bread, but not more than 200 g per day. All sweet, fatty and high-calorie dishes, herbs and spices that excite the taste buds are excluded.

Table No. 9

Indicated for patients with diabetes mellitus with the selection of precise doses of insulin. The goal of the table is to limit carbohydrate intake. Grapes, raisins, bananas, jam, sweet juices and carbonated drinks containing sugar are prohibited. Also, you should not overuse salted and pickled vegetables, meat and culinary products with high calorie content. The table's calorie content is 2300 calories, with 250 g of carbohydrates, 120 g of protein and fat. The diet consists of foods rich in fiber and proteins: rye bread, skinless chicken, eggs, vinaigrettes, vegetables, sour fruits, buckwheat porridge, unsweetened tea and coffee.

Table No. 10

It is used for diseases of the cardiovascular system with circulatory failure. This is a complete diet with limited fluid intake (1.5 liters) and table salt (5 g). Table calorie content is 3000 calories, including 400 g of carbohydrates, 80 g of proteins and 70 g of fat. The menu includes lean veal, boiled fish, milk, cream, vegetables, berries, rosehip infusion and fruit compotes. All foods high in fat, salt, cholesterol and substances that excite the nervous system are prohibited.

Table No. 11

Recommended for various forms of tuberculosis, as well as for debilitated conditions after injuries and operations. The table menu is aimed at increasing the body's resistance to acute and chronic infections and strengthening the immune system. Daily calorie intake is 4500 calories. It is gained from cereals, butter and vegetable oils, bread, durum pasta, milk, honey and eggs. Chemical composition of the table: 550 g of carbohydrates, 130 g of fat and protein. All types of animal fats and factory-made sweets are excluded from the diet.

Table No. 12

It is used for functional type diseases of the central nervous system. The intended purpose of the table is a sedative effect on the nervous system. The caloric content of the diet is 4000 calories, with 110 g of protein and fat, 550 g of carbohydrates. The patient's diet consists of low-fat dairy products, biscuits, marmalade, natural juices and seafood. All foods that have a tonic effect are prohibited: strong rich soups, lard, fatty fried foods, salty cheeses, strong tea and coffee.

Table No. 13

Recommended for acute infectious diseases. The chemical composition of the diet is 400 g of carbohydrates, 80 g of protein and fat each, which fits into a daily caloric intake of 3000 calories. Frequent and fractional meals consist of soups, cereals, pasta, eggs, low-fat fermented milk products, jelly, boiled or baked fruits and berries. Excluded: baked goods and any fresh bread, cereals, fruits rich in fiber and factory-made sweets.

Table No. 14

Prescribed for kidney stones with the passage of oxalate stones, helping to normalize the acid-base balance. The diet involves the consumption of sausages, broths, pasta and various cereals, eggs, honey and rosehip decoction. Table calorie content is 3500 calories, where 500 g of carbohydrates, 110 g of fat and protein. Freshly squeezed juices, dairy products, vegetable soups and smoked foods are prohibited.

Table No. 15

It is used for various diseases that do not require any special departure from the classical principles of proper nutrition or after a therapeutic diet at the final stage of recovery. The energy value of the table is 3700 calories, gained 55 g of carbohydrates, 110 g of proteins and fats. All quality foods preferred by humans are allowed. The table regime is reduced to three meals a day.

Nutrition according to Pevzner for the last table involves the consumption of almost all foods. The restriction is imposed only on refractory animal fats, pepper and mustard.