Types Of Diets - List And Characteristics

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~27 minutes Last Updated: September 12, 2022
Types of Diets - List and characteristics

One of the main reasons for the emergence and development of diseases today is our ignorance of nutrition and diet selection, the lack of basic knowledge about nutrients, food, diet menu preparation.

The word "diet" in Greek means a way of life, specially selected in terms of quantity, chemical composition, calorie content (energy value) and culinary processing of the diet, as well as the diet.

One of the main reasons for the emergence and development of diseases today is our ignorance of nutrition and diet selection, the lack of basic knowledge about nutrients, food, diet menu preparation. That is why today you can meet more and more people with overweight, obesity, suffering from diseases of the cardiovascular system, endocrine and metabolic disorders of the body, concerned about the issue of losing weight and choosing a diet. Well-being, appearance, work activity are directly dependent on what our food is.

Thousands of specialists deal with the problem of healthy nutrition: they study the composition of products, analyze their compatibility, and develop diets. But only you can choose for yourself the only diet that suits you. A universal dietary product that would suit literally everyone without exception, alas, has not yet been invented. And before adopting another trendy diet, listen to your body.

In this work, I will consider the composition of the main 15 diets according to Pevzner, we will figure out what they treat, and, based on the already known data on the QUALITIES of food, as well as the QUALITIES of diseases in which this or that diet is prescribed, we will try to draw our conclusions, namely , what QUALITIES DOES this or that diet tell the body?

Therapeutic nutrition

The diets developed by him and his students are still used in all medical institutions in Russia. They are known as "Pevzner's treatment tables".

DIET #1

Purpose: restriction of mechanical, chemical, thermal irritations of the stomach, but less than in diet No. 1b. In addition to the above products and dishes listed in diet No. 1b, dry cookies, biscuit, vermicelli, noodles, pasta, low-fat boiled meat, boiled chicken, boiled fish, steam cutlets, fresh cottage cheese, non-acidic sour cream, yogurt, herbs and vegetables are used. finely chopped and well boiled or in the form of mashed potatoes, sweet fruits boiled and mashed, sweet berries, compote, creams, jellies. Crackers can be replaced with stale bread. Table salt is limited moderately.

Chemical composition: protein - 110-120 g, fats - 100-120 g, carbohydrates - 400-500 g. Calorie content - 3000-3500.

Diet: eating 4-5 times a day, hot, cold food is excluded.

Indications: peptic ulcer of the stomach and duodenum in remission or at the end of anti-ulcer therapy, chronic gastritis with increased or normal secretion, chronic gastritis with severe digestive disorders, acute gastritis in the recovery phase, after operations on the gastrointestinal tract, after diets No. 1b.

DIET No. 1A

Purpose: maximum restriction from chemical, mechanical, thermal irritations of the stomach, unloading of motor and secretory functions. Excluded are foods and dishes that have a pronounced juice effect - rich soups, meat broths, fried foods, cheese, caviar, as well as foods containing coarse vegetable fiber - bread, crackers, flour products, vegetables, fruits. Table salt is limited to 6-8 g and is added only when cooking, dishes are not salted.

Allowed: milk, cream, liquid milk porridges from semolina or rice, milk or mucous cereal soups with butter, soft-boiled eggs or in the form of steamed scrambled eggs, boiled meat soufflé, unsalted butter, fruit, berry, milk jelly, raw juices , sugar. Dishes are prepared in liquid, liquid-puree-like or jelly-like form and served warm. Cold dishes and drinks (below 15 ° C) are excluded.

Vitamins are introduced in doses exceeding physiological norms in the form of rosehip broth, juices from raw vegetables, fruits and berries. Especially useful is the juice from fresh cabbage, which contains vitamin U.

The chemical composition of the diet: protein - 80-100 g, fats - 100 g, carbohydrates - 200 g, calories - 2100-2200.

Diet: eat often, in small portions, eating no more than two dishes at a time.

Indications: peptic ulcer of the stomach and 12 duodenal ulcer in the phase of a sharp exacerbation, acute gastritis after surgery on the gastrointestinal tract.

DIET No. 1B

Purpose: restriction of mechanical, chemical, thermal stimuli of the stomach, but to a lesser extent than with diet No. 1a.

To the products and dishes allowed in diet No. 1a, add 80-100 g of white crackers, fish and meat meatballs, meat puree, mashed milk porridges with butter, mashed cereal soups. Table salt is limited to 8-10 g.

All meals should be taken in liquid or semi-liquid form.

Chemical composition: protein - 100-110 g, fats - 100-110 g, carbohydrates - 300 g, calories - 2600-2700.

Power mode: see above.

Indications: peptic ulcer of the stomach and duodenum in the phase of not pronounced exacerbation, acute gastritis on the 2nd-3rd day of treatment, exacerbation of chronic gastritis after operations on the gastrointestinal tract.

DIET #2

Purpose: restriction of mechanical irritations of the stomach while maintaining the action of chemical stimuli in order to stimulate appetite, its secretory function.

Excluded: foods that cause bowel relaxation - fatty meats, fatty fish, fresh bread, pastries, fresh milk, as well as foods rich in coarse vegetable fiber.

Allowed: meat and fish dishes from low-fat varieties of meat and fish, low-fat herring, mild cheeses, meat broth, fish soup, soup cooked in meat and fish broths, strong vegetable broths, spicy sauces, sour tomato sauces, black caviar, spices in small quantities, butter, sour cream, cream, kefir, acidophilus milk, vegetable oil, eggs, greens, boiled and pureed vegetables and fruits, tea, coffee, cocoa. Bread white or gray, crackers. Table salt is added in physiologically acceptable norms.

Food is taken in puree, mushy, finely chopped form.

Vitamins are added to food in increased quantities in the form of raw vegetables, fruit and berry juices, rosehip broth.

Chemical composition: protein - 100-120 g, fats - 100-120 g, carbohydrates - 400-450 g. Calorie content - 3000-3500.

Diet - 4-5 times a day.

Indications: chronic gastritis with secretory insufficiency, chronic colitis without pronounced manifestations, insufficiency of the masticatory apparatus.

DIET #3

Purpose: strengthening the work of the intestines by including mechanical, chemical, thermal irritants in food.

A variety of products are prescribed - rich in coarse vegetable fiber and enhancing bowel function. The diet uses a variety of dairy products, cucumbers, tomatoes, cabbage, lettuce, vinaigrette, sauerkraut, raw fruits and berries, black bread, wholemeal bread, bran bread, buckwheat, pearl barley porridge, fried meat, fatty fish , hard-boiled eggs, prunes, honey, figs, cold prunes and apricot compotes, cold carbonated drinks, mineral water.

Puree and finely ground food, hot dishes and drinks, mashed cereals, kissels, cocoa, strong tea, i.e., dishes that inhibit bowel function, are limited. In the absence of contraindications, salt is added in increased quantities.

Chemical composition: protein - 100-120 g, fats - 100-120 g, carbohydrates - 400-450 g. Calorie content - 3000-3500.

The diet is normal.

Indications: constipation associated with malnutrition, as well as associated with a decrease in the excitability of the neuromuscular apparatus of the intestine.

DIET #4

Purpose: restriction of nutrients, mechanically, chemically, thermally irritating the intestines and enhancing the processes of fermentation in it.

From the diet are excluded: fruits, vegetables, fresh milk, honey, jam, pastry, bread, fried foods, fatty meats and fish, spicy, salty, sour foods, refractory fats, seasonings, cold drinks. Sugar is limited.

Allowed: wheat flour crackers, steamed meat cutlets, jelly, meatballs, low-fat boiled fish, pureed cereals on the water, weak broths, slimy soups from rice or barley and oatmeal on the water, kefir, butter, fresh non-acidic cottage cheese, jelly , jelly, astringent berries (blueberries, black currants, cherries, strong tea) Table salt is added in moderation. Vitamins are used in the form of tea, jelly, lemon juice, blackcurrant, rosehip broth.

Chemical composition: protein - 75-100 g, fats - 75 g, carbohydrates - 200-300 g. Calories - 1800-2300.

Diet: 4-5 times, food is served warm.

Indications: exacerbation of chronic enterocolitis, acute enterocolitis.

The diet is prescribed for a short period (3-5 days) due to its inferiority with a further transition to diet No. 2, 5a.

DIET No. 4A

Purpose: maximum sparing of the intestines by limiting nutrients, mechanically, chemically, thermally irritating it and enhancing fermentation processes.

The amount of carbohydrates is sharply limited to 120 g, the amount of protein increases to 120 g. Sugar is not more than 20 g per day, crackers up to 100 g / day, protein increases due to meat, fish, cottage cheese. The general principles of diet number 4 are observed.

Chemical composition: protein - 120 g, fats - 75 g, carbohydrates - 120 g. Calories - 1700.

Diet - 4-5 times, food is served warm.

Indications: acute and exacerbated chronic enterocolitis with pronounced fermentation processes in the intestine.

DIET #5

Purpose: chemical infection of the liver, normalization of bile secretion and intestinal activity, unloading of fat, cholesterol metabolism.

Excluded: lard, pork, beef, mutton fat, fatty foods, liver, brains, canned meat and fish, sausage, pastry, salty, meat, fish broths.

Limited: butter, eggs, essential substances (onion, garlic, dill, parsley).

Allowed: vegetable oil (20-30 g), wheat bread (yesterday's), cereals, pasta, flour non-rich products, lean meat and boiled fish; cereal vegetable, dairy, fruit soups, milk, cream, sour cream in moderation, kefir, yogurt, acidophilic milk, cottage cheese, vegetables, fruits, berries (except sour ones), dried fruits, compotes, jelly, jelly, honey, jam.

Recommended: cottage cheese, vegetables, fruits, abundant fluid intake (taking into account the state of the cardiovascular system and kidneys). Vitamins are shown in the form of fruit and vegetable juices, raw vegetables and fresh fruits, i.e. lipotropic sugary substances are shown. Table salt is moderately reduced.

Chemical composition: protein - 100-110 g, fats - 80-100 g, carbohydrates - 400-450 g. Calories - 2800-3200.

Diet - 5 times, in small portions.

Indications: acute diseases of the liver and gallbladder during the recovery period, benign chronic hepatitis, compensated with mild liver failure, chronic cholecystitis, cholelithiasis.

DIET No. 5A

Purpose: the maximum narrowing of the function of the liver, biliary system, stomach, intestines.

The principles are the same as with diet No. 5. Additionally, products containing coarse vegetable fiber and enhancing fermentation processes in the intestines, strong stimulants of bile secretion and gastric secretion are excluded. Dishes are prepared only boiled or steamed, served in liquid, puree, crushed form. Bread is replaced with white breadcrumbs. Table salt is moderately limited.

Chemical composition: protein - 100 g, fats - 70-80 g, carbohydrates - 350-400 g. Calories - 2500-2800.

Diet: 5-6 times a day.

Indications: acute infectious and toxic hepatitis, acute cholecystitis, chronic hepatitis, cholecystitis, gallstones, complications of gastritis or colitis.

DIET #6

Purpose: normalization of purine metabolism.

Excluded are animal and vegetable products rich in purine compounds: liver, kidneys, brains, meat and fish broths, fish soup, liver sausage, pates, sprats, sprats, sardines, sorrel, spinach, radishes, mushrooms, legumes.

Limited: boiled meat and fish, sausage, spices, coffee, cocoa, chocolate, strong tea.

The number of foods low in purines is increasing: milk, dairy products, bread, flour and cereal products, sugar, honey, jam, vegetables (with the exception of legumes, sorrel, spinach, radishes, asparagus), berries (except raspberries, lingonberries), fruits . Increased fluid intake (taking into account the possibility of the cardiovascular system) in the form of milk, fruit and berry and vegetable raw juices, compotes, jelly. Salt

limited to 8 g/day

Chemical composition: protein - 70-100 g, fats - 90-120 g, carbohydrates - 400-450 g. Calories - 2800-3400.

The diet is four times a day.

Application: gout, uric acid diathesis.

DIET #7

Purpose: moderate sparing of kidney function, increased urination.

In comparison with diet No. 7a, the protein content is expanded to 70-80 g, the carbohydrate content is increased to 450 g. Boiled meat is allowed up to 100 g / day. Eggs and egg dishes are limited. The number of cereals and flour products is increasing. Extractive substances, spices, spicy dishes are excluded. The amount of fluid taken up to 700 ml. Food is prepared without salt. The amount of table salt - up to 3-5 g / day.

Chemical composition: protein - 70-80 g, fats - 90-100 g, carbohydrates - 400-450 g. Calories - 2800-3100.

Diet: eating 4-5 times a day.

Indications: Acute nephritis during convalescence, chronic nephritis with moderate impairment of renal function.

DIET number 7a

Appointments: pronounced sparing of kidney function, unloading of protein metabolism, increased urination. The difference from diet number 7 is less restriction of protein and free fluid (about 600 mm per day).

Additionally allowed: soups with vegetable broth, dairy, fruit soups, meat or fish served boiled (50 g per day of pure meat), cereals from cereals, white bread. Table salt is not added to food; you can use up to 2 g / day.

Chemical composition: protein - 50-60 g, fats - 70-80 g, carbohydrates - 350-400 g. Calories - 2300-2600.

Diet: eating in bed, 5-6 times a day.

Indication: acute nephritis, after diet No. 7a, chronic nephritis.

DIET #8

Purpose: weight loss by reducing the calorie content of food (mainly due to carbohydrates, to a lesser extent due to fats).

Forbidden: spicy, spicy, smoked, salty dishes and snacks, flavorings, salty, strong meat and fish broths, sugar, honey, jam, sweets, chocolate, confectionery, ice cream.

Sharply flour, pasta, cereals are limited. Bread is only black and in limited quantities up to 200 g. Sugar is replaced by sorbitol up to 20-30 g per day, taking into account its calorie content. Table salt is allowed to be added to food, at the rate of 5-8 g per day.

Allowed: black bread up to 200 g, soups on vegetable broth, weak meat, fish, mushroom broth with vegetables no more than 1/2 plate, dishes from lean meats, poultry, fish, vegetable side dishes (cabbage, cucumber, zucchini, tomatoes , radish, lettuce). Dishes from potatoes, beets, carrots - no more than 200 g per day. Milk, lactic acid products, fat-free cottage cheese, cottage cheese dishes, sour cream (20-30 g). Butter and vegetable oil, for adding to prepared food, tea, weak coffee, juices from sour berries and fruits, alkaline, mineral water.

The calorie content and the ratio of individual products is determined individually, taking into account the nature of obesity, energy consumption, and the tolerance of the diet itself. The standard diet chemically includes protein - 120-130 g, fats - 80 g, carbohydrates - 120 g. Calorie content - 1800. If necessary, increase in calorie content, individual products are added. In sanatoriums, diet No. 8 is used in an expanded form: protein - 120 g, fats - 70-80 g, carbohydrates - 300 g. Calorie content - 2400.

Diet - frequent meals up to 5-6 times a day, in small portions.

Indications: obesity.

DIET No. 8A

Purpose and principles - like diet number 8, but the calorie content is reduced.

Chemical composition: protein - 100 g, fats - 70 g, carbohydrates - 100 g. Total calorie content - 1500. Indication: pronounced obesity.

DIET #9

Purpose: normalization of disturbed carbohydrate metabolism.

Forbidden: easily digestible carbohydrates - sugar, honey, jam, grapes, chocolate, raisins, apricots, dried apricots, figs, sweets, confectionery, sweets.

Allowed: milk, lactic acid products, cheeses, cottage cheese, sour cream, butter and vegetable oil, meat, poultry, fish (low-fat varieties). Soups in a weak meat or fish broth with a small amount of vegetables, cereals, pasta, dishes and side dishes from vegetables and leafy greens. Vegetables containing no more than 4-5% carbohydrates (tomatoes, cabbage, zucchini, cucumbers, spinach, radishes, lettuce).

Potatoes, beets, rutabaga, carrots, due to their richness in carbohydrates, are given with a offset in the allowed amount of carbohydrates.

Bread, mostly black, 200-300 g per day. Pasta, flour products (cereals and other products containing carbohydrates are limited. Sugar is replaced by sorbitol, xylitol up to 20-40 g per day (taking into account their calorie content). Fruits and berries are preferably sour or sweet-sour up to 200 g per day in raw form , compotes using xylitol, sorbitol.Tea with milk, weak coffee with xylitol or sorbitol, tomato juice is allowed.For each patient with diabetes, the diet is selected individually.There can be no single diet, since you have to take into account energy costs, ideal weight, doses of hypoglycemic drugs , accompanying illnesses.

Chemical composition: protein - 100 g, fats - 70 g, carbohydrates - 300 g. Calorie content - 2300.

Indication: diabetes mellitus.

DIET No. 9A

The chemical composition of diet No. 9a (more high-calorie): protein 130 g, fats - 100 g, carbohydrates - 450 g. Calorie content - 3300.

Purpose: diabetes mellitus.

DIET #10

Purpose: reducing the functional load of the cardiovascular system, increasing urination.

It is characterized by a restriction of salt, liquid, spicy, spicy substances, a decrease in the caloric content of the diet.

Forbidden: strong tea, coffee, cocoa, spices, smoked meats, canned, salty, spicy snacks, meat and fish broths, fried meat, fish dishes, lard, lamb, beef fat, foods and drinks that cause flatulence (cabbage, legumes, carbonated drinks).

Fluid is sharply limited to 800 ml/day. It is recommended to eat food and bread of special baking without salt. Separate dishes are added at the rate of 3-5 g of salt / day.

Allowed: dairy and lactic acid products and dishes from them, butter, eggs in all forms, lean boiled meat, lean fish, dairy soups, cereals, vegetables, fruits, weak meat broths, crumbly cereals, puddings, casseroles, pasta dishes , not rich flour products, a variety of vegetable dishes, berries, fruits (dried apricots, apricots, raisins, bananas - that is, rich in potassium), compotes, jelly (these are products that do not cause flatulence and do not contain coarse fiber).

Vitamins come in the form of fruit and berry, vegetable juices, raw vegetables, fruits.

Chemical composition: protein - 80 g, fats - 70 g carbohydrates - 400 g. Calorie content - 2600.

Diet: frequent meals 4-5 times a day, in small portions. Dinner 3 hours before bed.

Indications: diseases of the cardiovascular system with circulatory failure.

DIET No. 10A

Purpose: a significant decrease in the functional load of the cardiovascular system, an increase in urination. It differs from the previous diet in a lower content of protein, fats, carbohydrates and a decrease in calorie content.

Dishes are served mashed and chopped. The amount of liquid used is limited to 400-600 ml per day. Food is prepared without adding salt and is not salted.

Chemical composition: protein - 50-60 g, fats - 50-60 g, carbohydrates - 300-350 g. Calorie content - 1900-2200.

Diet: fractional, 6 times a day, in small portions.

Indications: diseases of the cardiovascular system, with severe circulatory failure.

DIET No. 10B

Purpose: elimination of lipid metabolism disorders, inhibition of atherosclerosis.

The main principles are to reduce the calorie content of food by reducing animal fats and, to a lesser extent, due to carbohydrates. The intake of table salt and substances that excite the nervous system is sharply limited. In excess, foods rich in lipotropic substances (with the exception of vitamin D) are taken.

Products are sharply limited: fatty meats, fish, liver, kidneys, brains, caviar, egg yolks, ice cream, pork, beef, lamb fat - that is, foods rich in cholesterol and saturated fatty acids are excluded. Spicy, spicy snacks, strong meat and fish broths, strong natural coffee, strong tea, and alcoholic beverages in any form are also excluded.

The intake of table salt, sugar, honey, jam, jam, sweets, sweets is limited. Butter is allowed in small quantities. Vegetable fats are especially recommended, they should make up at least 30% of the total fat intake. Milk, lactic acid products are introduced into the diet in sufficient quantities. Sour cream, cream are allowed only in moderation. Bread preferably rye or wholemeal flour, stale.

Crackers, dry non-butter biscuits, crispbread, meat, poultry, fish, low-fat varieties are recommended. Vegetable, cereal, dairy, fruit soups, borscht, beetroot, low-fat meat soups. Dishes and side dishes from pasta, from cereals, especially from buckwheat and oatmeal. With excess weight, cereals, pasta dishes are limited. Dishes and side dishes of raw and boiled vegetables. Raw and boiled fruits and berries, tea, weak coffee, fruit and berry juices, vegetable juices.

PREMIUM CHAPTERS ▼

DIET number 10C (PREMIUM)

There are two options for diet number 10c. The first option in the presence of excess weight and mild circulatory disorders: protein - 100 g, fat - 70 g, carbohydrates - 300 g. Calorie content - 2700.

The second option is with normal or reduced weight: protein - 100 g, fat - 70 g, carbohydrates - 400 g. Calorie content - 2700.

Diet - frequent meals (4-5 times).

Indications: chronic coronary insufficiency, angina pectoris, myocardial infarction, cerebral atherosclerosis, stroke.

DIET #11

Indications: tuberculosis of the lungs, bones, lymph nodes, joints with a mild exacerbation of the process, weight loss, after surgery, infectious diseases, injuries in the absence of lesions of the digestive system.

Cooking and food temperature is normal.

All products are recommended except for the following: very fatty meats and poultry, lamb, beef and cooking fats, spicy and fatty sauces, cakes and pastries with a lot of cream.

Diet 5-6 times a day.

DIET#12

Indications: diseases of the nervous system of a functional type

General characteristics of the diet: to reduce the load on the system in the diet, the amount of carbohydrates and fats, salt is reduced, foods that excite the nervous system (coffee, alcohol, spicy and fried foods) are excluded, and the number of positively affecting foods saturated with phosphorus salts is increased (liver , beans, milk and dairy products).
Chemical composition and calorie content:

Proteins - 80-90g, of which 55-60% is animal protein.

Carbohydrates - 350g

Fats - 70 g, 30% are vegetable.

Salt - 6 g

Caloric content - 2300-2400 kcal

Diet: 5 times a day.

Recommended and excluded foods and dishes: dietary bread, yesterday's or dried, lean biscuit and cookies. Fresh bread is prohibited, puff pastry products, lean meat: veal, beef, liver, rabbit, turkey, tongue. You can not eat fatty varieties, sausage, semi-finished products, canned food. Only boiled or baked, as well as cutlets and meatballs, low-fat fish: perch, pike, cod, seafood. You can not eat caviar, canned food, fish in salted and fried form, milk, cottage cheese, kefir, sour cream, low-fat cheese, only soft-boiled eggs. More than two per day is prohibited. You can not fried and hard-boiled, all cereals: cereals, puddings, soups with the addition of cereals, vegetables, all except spicy: carrots, beets, potatoes, legumes, pumpkins, zucchini, tomatoes, cabbage. Sorrel, radish, garlic and onions, cucumbers, radishes, sweets are prohibited: dried fruits and fresh fruits, honey, sweets without chocolate. Chocolate in any form is forbidden, sauces: tomato, onion (from boiled onion), sour cream, on vegetable broths. Spicy sauces, mustard, horseradish, pepper, herbal teas, decoction of rose hips, juices from vegetables and fruits are prohibited. Alcohol, black tea and coffee, cocoa, vegetable oil, ghee are prohibited. Animal fats are prohibited, incl. salo.

DIET #13

Indications: acute infectious diseases.

Cooking technology: food is cooked in chopped and pureed form, boiled in water or steamed, served hot or cool.

Allowed: bread and flour products: wheat bread from flour of the highest or 1st grade, dried or crackers, dry non-bread cookies and biscuits.

Soups - weak fat-free meat and fish broths with egg flakes, quenelles, mashed meat soup, mucous broths from cereals with broth, broths or vegetable broths with semolina, rice and oatmeal, vermicelli, mashed vegetables.

Meat and poultry - low-fat varieties, finely chopped or mashed, cutlets, meatballs, mashed potatoes, soufflé.

Fish - low-fat varieties, the skin is removed, in a piece or in the form of minced meat, cutlets.

Dairy products - kefir, sour-milk products, fresh cottage cheese and products made from it, low-fat sour cream, grated mild cheese. Milk and cream can be added to dishes.

Soft-boiled eggs, steam and protein omelets.

Cereals - mashed well-boiled semi-liquid and semi-viscous porridges with the addition of milk, broth, and also in the form of puddings, soufflé, from semolina.

Vegetables - potatoes, carrots, beets, cauliflower, carrots, zucchini, pumpkin, ripe tomatoes. It can be in the form of mashed potatoes, potato zrazy, soufflé, puddings. snacks - jellied meat and fish, caviar.

Fruits, berries, sweet dishes - raw ripe soft fruits, berries, sweet or sour-sweet, better mashed, baked apples, mousses, jelly, compotes, jelly, milk jelly. Sugar, honey, jam, jam, marshmallow, marmalade.

Drinks - tea with lemon, weak tea and coffee with milk, juices of fruits and berries, vegetables diluted with water, rosehip and wheat bran broth, fruit drinks.

Fats - butter, up to 10 g of refined vegetable oil per dish.

Forbidden: any fresh bread, pastries, pastries, fatty broths, cabbage soup and borscht, soups from legumes, millet, fatty meats and poultry, lamb, pork, canned meat and fish, smoked meats, fatty cheese and sour cream, cream and whole milk, hard-boiled eggs and scrambled eggs, corn, barley, pearl barley, millet, pasta, white cabbage.

Diet 5-6 times a day in small portions.

DIET #14

Purpose: creation of conditions in the body that prevent the formation of phosphorus-calcium salts and accelerate their excretion from the body. This is achieved by introducing food products that change the reaction of urine to the acid side (phosphate salts precipitate only in an alkaline environment).

These are the following products: meat, fish, pasta, cereals.

Restrictions - vegetables, potatoes, fruits, berries, products that alkalize urine. The quality of foods rich in calcium - milk, lactic acid products, eggs - sharply decreases. Potatoes, greens.

Juice products are limited, as well as stimulating the nervous system - alcohol, coffee, strong tea. The amount of fluid taken increases (in the absence of contraindications from the cardiovascular system), which contributes to an increase in urination and excretion of light phosphate salts in the urine. Calorie content of protein, fats, carbohydrates within the normal range.

The diet is normal.

Indications: Phosphaturia.

DIET #15

Purpose: to ensure the body's needs for high-grade nutrients.

Food is prepared in the most diverse way; in cooking, all types of processing and techniques are used to make it tasty, nutritious, and well digestible. The total calorie content, the composition varies widely depending on the type of occupation, physical activity, and individual characteristics. Calorie content within 2800-3200. Composition: proteins - 100-120 g, fats - 80-100 g, carbohydrates - 400-450 g.

Four meals a day.

Indications: convalescent, not in need of a therapeutic diet. MINISTRY OF HEALTH AND SOCIAL DEVELOPMENT

  

In order to optimize medical nutrition, improve the organization and improve its quality management in healthcare facilities, the Order introduced a new nomenclature of diets (a system of standard diets), the principle of formation of which is based on protein intake as an integral part of correcting the nutritional status of the patient.

Diets differ in the content of basic nutrients and energy value, cooking technology and the average daily set of products.

The new nomenclature of diets includes the previously used diets of the Pevzner numbering system and is prescribed depending on the disease, its stage, the severity of the pathological process, taking into account complications from various organs and systems (their comparison is reflected in Appendix N 4 of the Order).

 

New diet nomenclature (PREMIUM)

(system of standard diets)

N
p / p

Variants of standard diets

Designations
of standard
diets in the
documentation of the
catering unit

Previously
used number system
diets

one.

Basic Standard
Diet

ATS

1, 2, 3, 5, 6,
7, 9, 10, 12, 13,
14, 15

2.

Diet option with mechanical
and chemical sparing
(sparing diet)

ShchD

1b, 4b, 4c, 5n
(1 option)

3.

High Protein Diet Option (High
Protein
Diet)

WBD

4a, 4d, 5n
(II variant),
7c, 7d, 9, 10b,
11, RI, R-II

four.


Reduced Protein Diet Option (Low Protein
Diet)

NBD

7b, 7a

5.


Reduced calorie diet option
(low calorie diet)

NKD

8, 8a, 8b, 9a,
10c

 

The procedure for organizing medical nutrition in health facilities is reflected in Appendix N 4 of the Order, which contains the rules:

- extracts of nutrition for patients;

- control over the quality of prepared food;

- catering and pantry equipment;

- transportation of prepared food;

- organization of the sanitary and hygienic regime of the catering department and pantry.

The specified documentation is approved by the chief doctor of the health facility and is the basis for other financial documents presented to regulatory authorities (insurance companies, control and audit commissions, etc.).

The amount of a nutrient calculated from the tables of the chemical composition of food does not always mean the amount of nutrient absorbed by the patient. The body's need for protein is significantly affected by its condition, the degree of disturbance of the activity of organs and systems, and the need for energy supply. In a sick person, the need for easily digestible protein increases significantly during acute and exacerbation of chronic diseases, as well as during early convalescence, which is reflected in Table 2.

 

The need for protein in certain diseases (PREMIUM)

Clinical conditions

Gram of protein per
1 kg of body weight

Acute condition and stage of exacerbation of chronic
diseases

0.8 - 1.0

Major surgical interventions

1.1 - 1.5

severe injury

1.5 - 2.0

burns

1.5 - 2.5

Kidney failure without dialysis

0.55

Kidney failure with dialysis

1.2

Renal failure with peritoneal
dialysis

1.4

Hepatic encephalopathy, stage IV

0.55

Old age (for comparison)

1.0 - 1.25

Healthy (for comparison)

0.6 - 0.8

 

The data accumulated in the field of clinical nutrition indicate that, against the background of traditional nutrition, it is impossible to adequately meet the needs of the body of a sick person with all the necessary food and minor biologically active components to maintain his life, even if complex therapy is carried out. Deficiency of basic nutrients (proteins, vitamins, microelements) slows down the activity of reparative processes, prolongs the rehabilitation of patients and reduces the effectiveness of therapeutic measures.

Specialized food products and mixtures for enteral nutrition are created on the basis of new technologies with a directed change in the chemical composition to meet the needs of the body of a sick person, depending on the affected organ or disease. Their inclusion in the composition of the clinical nutrition of patients, along with the dietary diet, allows you to individually approach the appointment of complex treatment for each patient.

 

The basic principles for choosing specialized dietary products (mixtures) are as follows:

- quality, safety of food products and their ability to satisfy the physiological needs of a person, corresponding to the hygienic standards established by sanitary rules and norms;

- the organoleptic properties of food raw materials and foodstuffs must satisfy the traditionally established tastes and habits;

- indicators of nutritional value, including the content of basic nutrients (proteins, fats, carbohydrates, vitamins, macro- and microelements), biological value (protein content) and energy value.

It is also recommended to include specialized dietary products and mixtures for enteral nutrition in standard diets to individualize the chemical composition and energy value of therapeutic diets, taking into account the characteristics of the course of diseases, nutritional status and the presence of concomitant pathology. However, in a number of diseases, even the use of a high-protein diet option (high-protein diet) cannot fully provide the daily amount of easily digestible protein without the inclusion of specialized protein-enriched foods. In this regard, in this letter, the percentage of protein in traditional products and specialized protein products is recalculated according to standard diets, depending on the patient's condition and the hospital regime assigned to him (Table 3).

 

System for correcting standard menus with specialized protein mixtures (PREMIUM)

Indicators

Protein ratio of
traditional food products
and
specialized
protein mixtures (%) <*>

ATS diet (daily protein intake 85 - 90.0 grams)

Food protein

80%

Diet protein
(specialized protein blend)

twenty%

SchD diet (daily protein intake 80 - 90.0 grams)

Food protein

50% - 80% <**>

Diet protein
(specialized protein blend)

50% - 20% <**>

WBD diet (daily protein intake 110 - 120.0 grams)

Food protein

80%

Diet protein
(specialized protein blend)

twenty%

NBD diet (daily protein intake 20 - 60.0 grams)

Food protein

ten%

Diet protein
(specialized protein blend)

90%

NKD diet (daily protein intake 70 - 80.0 grams)

Food protein

80%

Diet protein
(specialized protein blend)

twenty%

 

 

<*> Protein correction of standard diets is carried out by including in the menu of layout cards for the preparation of cereals, mucous soups, jelly, drinks and other high-grade protein in the form of a specialized protein mixture from 8.0 to 16.0 grams per day.

<**> The volume of the introduction of easily digestible protein depends on the patient's condition:

- satisfactory: 80% food protein / 20% dietary protein;

- moderate 70 - 75% food protein / 30% - 25% dietary protein;

- severe condition 50% food protein / 50% dietary protein.

 

Thus, the assessment and correction of the nutritional status of patients is necessary both to improve the quality of treatment of patients and prevent complications, and to improve their quality of life. Properly selected medical nutrition provides a more favorable reverse development of the pathological process, restoration of impaired body functions and restoration of the patient's psychosomatic health, as a result of which diet therapy is a highly effective method of therapeutic action that allows correcting the entire complex of metabolic disorders.

 

Conclusion

One of the main elements of complex sanatorium-and-spa treatment is a rational diet balanced in terms of proteins, fats and carbohydrates. It significantly increases the effectiveness of the impact on the body of specific resort factors.

Along with the standard, there are special diets:

diet with restriction of fast-absorbing carbohydrates for patients with diabetes mellitus;

mechanically, chemically and thermally sparing diet for vacationers with diseases of the digestive system (gastritis, cholecystitis, pancreatitis, colitis in remission) and undergone surgery on the stomach and gallbladder;

a low-calorie diet for overweight people, the calorie content of the diet can be calculated individually by a nutritionist;

high-protein diet for vacationers with renal failure on hemodialysis;

menu for children from 4 years old.

 

In addition, fasting days (apple, kefir, meat and vegetable, etc.), a vegetarian diet, a hypocholesterol diet, individual diets can be prescribed - with food intolerance to any products, celiac disease, lactase deficiency or other enzymes.

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