Pevzner diets. Medical nutrition according to Pevzner. Steamed meatballs

First of all, let's find out what a therapeutic diet is. Therapeutic nutrition, in medical terminology “medicinal table”, is prescribed for diseases and is an integral, and in some cases the main, component of treatment.

Table No. 1, the Pevzner diet is prescribed for stomach diseases: and,. The 1st table is also assigned when gastroduodenitis . Since this is a moderately gentle diet, it is indicated in the stage of recovery or mild exacerbation of the above diseases. It provides chemical, mechanical, and thermal sparing of the gastrointestinal tract with physiological good nutrition, because the daily ration contains 90-100 g of protein, 100 g of fat and 420 g of carbohydrates. Calorie content - 2900-3000 kcal per day.

The main points of this diet are:

• Limiting secretion pathogens (broths) and irritants of the mucous membrane, which are spicy dishes and seasonings, raw vegetables.
• Elimination of difficult-to-digest foods and foods that linger in the stomach for a long time.
• The food is cooked and pureed. Baking without a pronounced crust is allowed. When the patient's condition improves, they switch to food without pureeing. In this regard, there are options - a wiped table and not a wiped one. If we're talking about about fish and non-rough meats, they can be served in pieces.
• Excessively cold and hot dishes are excluded. Cold food suppresses acid-forming functions, but slows down regenerative processes. Too hot also has an adverse effect on the mucous membrane.
• Salt is moderately limited.
• Meals are provided 5-6 times a day, including drinking milk or cream before bed.

Diet No. 1 for gastritis

In acute and exacerbation of chronic gastritis helps reduce inflammation and this is achieved by eating pureed and easily digestible food at the same time. After all, a violation of the diet and consumption of food that irritates the gastric mucosa is the cause of the disease, along with drinking alcohol, smoking and nervous tension. It follows that proper nutrition is important in the treatment of chronic gastritis and sequential administration (up to 7 days), then (up to two weeks) and No. 1 will achieve long-term remission. You can wipe dishes only for the first few days, and then it is enough to choose not rough varieties of meat (chicken, veal) and chew the food thoroughly.

Diet No. 1 (Table No. 1) for gastritis is followed for up to 2-3 months, and then it is recommended to switch to a common table, but with limitation, and sometimes with the exception of overly spicy dishes, seasonings and sauces. For gastritis with high acidity, it is recommended to limit easily digestible carbohydrates (jam, honey, sweets, sugar and other sweets), which reduces the excitability of the stomach and its secretory activity.

Diet number 1 for stomach ulcers

Creates all the conditions for the healing of an ulcer, since it does not contain rough food and products that irritate the mucous membrane and stimulate gastric secretion. A sufficient amount of protein has beneficial influence on reparative processes. Reducing the amount of food taken and fractional meals causes mechanical sparing.

Is over serious illness and requires long-term drug treatment and dietary nutrition. In case of exacerbation, treatment begins with therapeutic (more gentle, for two weeks). Then the patient is recommended for two weeks (mushy and puree-like food), and after that - No. 1 minimally gentle (all pureed), which is prescribed for up to six months.

The absence in food during this period of strong irritants that stimulate not only secretory activity, but also the nervous system (ear, meat, mushroom broth, strong tea, coffee, hot, spicy, fried foods, smoked foods, carbonated drinks, horseradish, marinades, mustard, alcohol) creates favorable conditions For successful treatment. Limiting table salt is also necessary, since salt stimulates acid formation in the stomach. Weak juice dishes include: milk, soft-boiled eggs, white crackers, cereals, sweets fruit juices, which must be present in the patient’s diet.

In this case, the diet should be high nutritional value(not to be confused with high calorie content), which is determined by the balance of the main components of food, ( , Group B ) and mineral salts. Proteins stimulate healing ulcerative defects and tie up hydrochloric acid in the stomach, which protects the mucous membrane. Fats suppress gastric secretion. IN in this case preference is given to vegetable oils. They normalize impaired metabolic processes and promote ulcer repair. A valuable product nutrition in this regard is milk.

Usually when feeling good patients have their time on this diet reduced and after 2-3 months. allow the consumption of unprocessed food with added raw vegetables and fruits. These include sweet plums, peaches, nectarines, apples, and vegetables - tomatoes. The transition to a common table implies regular intake Food consumption with caution: hot, spicy, too hot food and alcohol. When carrying out anti-relapse treatment prescribed by a doctor, you should adhere to a gentle diet for 2-4 weeks (first Table No. 1B, and then No. 1).

Varieties

There are also varieties that differ from the main one in indications and method of processing food. Table 1A is indicated for severe exacerbation peptic ulcer(for the first 6-8 days) exacerbation chronic gastritis(for 4-5 days), with acute gastritis(for 2-3 days) and burn of the esophagus. Therapeutic nutrition provides maximum sparing, food is only pureed and in liquid form, given that patients are on bed rest.

Table 1B is prescribed after the previous one for the same diseases, but when the process subsides. Nutrition provides for significant sparing of the gastrointestinal tract, but since the patient’s condition is improving and he is on semi-bed rest, food is served in puree form. The varieties also include Table 1A surgical and 1B surgical, since they are prescribed after surgery on the gastrointestinal tract on the 3-4th day after the zero diet 0A, which is on the first two days. Surgical diets necessarily contain weak broths, as well as pureed cereal soups and steamed meat or fish souffle.

Indications

• peptic ulcer and 12 duodenum(stage of recovery);
• chronic gastritis in the acute stage (with normal and increased secretion);
• acute gastritis (with recovery).

Authorized Products

The first table diet according to Pevzner involves preparing the first courses on potato broth or vegetable broth with pureed vegetables, pureed or boiled cereals (semolina, buckwheat, rolled oats, rice). You can eat milk noodle soups, as well as puree soups with the addition of pureed chicken or meat. Flour for seasoning soups is not fried, but only dried, an egg-milk mixture is added to them, and the finished ones are seasoned with butter or cream.

From lean meat Steam and boiled dishes are prepared without tendons, fascia and skin. For this purpose, beef, young lamb and lean pork, chicken and turkey, tongue, and liver are used. You can cook from them steam cutlets, dumplings, aspic, soufflé, meatballs, puree, zrazy, beef stroganoff (only from pre-boiled meat). Boiled meat is allowed - veal, chicken, rabbit and meat baked in the oven. Low-fat types the fish are steamed and served in pieces (the skin is first removed) or in the form of meatballs, cutlets, meatballs, zraz.

Wheat bread is allowed stale (yesterday's) or dried. You can use dry biscuit or biscuits. Once a week you can allow baked savory pies with apples, jam or cottage cheese, meat or fish. Semolina, rice, buckwheat or oatmeal, noodles or pasta are added to garnishes and soups. Porridge can be boiled in milk or water, boiled well until semi-viscous, or pureed (buckwheat). It is allowed to make steam soufflés and puddings with the addition of cottage cheese from cereals.

Vegetables (potatoes, beets, young peas, carrots, cauliflower) steamed, pureed and served as a side dish in the form of puree and soufflé. Only pumpkin and zucchini, as well as ripe, non-acidic tomatoes, can be ungrated. Dill is added in small quantities to soups. Butter and vegetable oil are added to prepared dishes.

Among dairy products, milk and cream, yogurt and kefir (non-acidic), fresh non-acidic cottage cheese, curd cheese and sour cream are allowed. You can use cottage cheese to make lazy dumplings, baked cheesecakes, and puddings. Allowed infrequently are mild cheese in grated form, 2 eggs twice a week, which are cooked soft-boiled or in the form of an omelet and egg porridge. Among the appetizers on a fresh table, you can allow a salad of boiled vegetables, boiled meat and fish, liver pate, doctor's or milk sausage, jellied fish in a vegetable broth, lean herring, sturgeon caviar and lean ham.

Sweet desserts are prepared by steaming pureed berries with the addition of semolina. Sweet berries and fruits are allowed when baked or boiled. You can use them to make purees, jelly, jelly, sambuca, and compotes. Meringues, milk jelly, marshmallows, marshmallows, non-sour jam, and honey are allowed as desserts. Drinks include fruit juices, rosehip decoction, tea with milk or cream, weak coffee with milk.

Table of permitted products

Fully or partially limited products

A complete exclusion of vegetables rich in fiber (radish, turnip, white cabbage, beans, peas, rutabaga, unpeeled fruits) and foods with connective tissue (cartilage, sinew, skin of birds and fish) is provided. The following are excluded from meat products: fatty pork, duck, lamb, goose, canned meat and smoked meats. There is also a ban on highly extractive broths, rich vegetable decoctions and soups cooked with them. It is necessary to exclude cabbage soup, okroshka and borscht from the first courses. The following vegetables and herbs are excluded: sorrel, dill, parsley, spinach, onions, as they contain large amounts of organic acids or irritating essential oils. Mushrooms are a difficult to digest product.

Pickled and pickled vegetables and canned vegetables, which cause increased secretion, are excluded from the diet. gastric juice. Millet, pearl barley, barley and corn, as they are difficult to digest. Fatty fish and canned fish are prohibited. It should be taken into account that hard-boiled and fried eggs are poorly digestible, so they are excluded in this form. Do not consume meat sauces that irritate the gastric mucosa, tomato sauce, horseradish, mustard, pepper, cooking fat and animal fats are excluded. Any fresh bread, butter and puff pastry, dried fruit, chocolate and ice cream are prohibited. Dairy products should not be consumed with high acidity, which stimulate secretion. For the same reason, sour and unripe fruits and berries are excluded. Limit sour cream.

Table of prohibited products

* data is per 100 g of product

Menu (Power Mode)

As we found out, when gastritis And peptic ulcer The basis is the therapeutic Diet 1st table. The menu for the week should include alternating a variety of protein (beef, chicken, fish, rabbit, turkey, cottage cheese) and cereal dishes.

Below is a menu for the day and a sample menu for the week; it can be modified without going beyond the permitted products and observing the basic principles heat treatment. In this case, you need to take into account what diet you are prescribed - with pureed dishes or not pureed. Many people do not tolerate milk well, so you can drink it in small quantities and warm, add it to tea and weak coffee. It is also permissible to use non-acidic kefir or yogurt.

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Diet No. 1, cooking recipes

Below are recipes for first table dishes that are easy to prepare at home. You need to know that the “poaching” cooking method is used for products with a high water content and having a delicate consistency: fish, many vegetables, products made from quenelle mass. It is carried out in saucepans or pans with a closed lid in water, covering no more than 1/3 of the product.

When steaming, the product should not come into contact with liquid and is steamed while boiling. Therefore, the loss of nutrients is less than with the previous cooking method. Steam cooking is best done in a double boiler, or, if one is not available, in a regular saucepan with a mesh liner. Cooking in a water bath is carried out at 40-70°C. Prepare in a container, which is placed in another with hot water poured in. In diet. In this way, omelettes, puddings and egg porridge are prepared.

First meal

Ingredients: ground oatmeal or oatmeal, 50 ml cream, 100 g vegetables, vegetable oil, salt, 2 glasses of water.

Boil potatoes, zucchini and carrots, blend in a blender. Dilute the mixture with the vegetable broth in which the vegetables were cooked, bring to a boil and add ground oatmeal and cook for 2-3 minutes. Pour in vegetable oil and cream, salt.

Cream soup with rice flour, zucchini and carrots

Peel, cut and cook zucchini and carrots, then rub through a metal sieve. Mix rice flour with pureed vegetables, add water, season with beaten egg-milk mixture, add butter, salt and bring to a boil.

Ingredients: 50 g rice flour, 200 g zucchini and 150 g carrots, half an egg, 150 g milk, butter, salt.

Second courses

Products: 300 g fish - 50 bread, 50 ml milk, melted butter.

Grind the fish fillet through a meat grinder, add white bread soaked in milk (it can be replaced with semolina). Mix well and add salt. Using two tablespoons, form oblong quenelles and place in a saucepan, fill 1/3 with water, cover with a lid and simmer for 5-7 minutes. Ready to pour oil.

Steamed chicken cutlets with dill

Grind the chicken breast through a meat grinder, add soaked white bread, melted butter, dill and salt to the minced meat. Form cutlets and place in a steamer container. Cook for 10-12 minutes. Ready to drizzle with melted butter.

Products 500 chicken fillet, 150 g of bread, 100 ml of milk, butter, salt, dill.

Egg porridge

The eggs are diluted with milk and beaten, salt and butter are added, the mixture is poured into a bowl, which is placed in a pan of water. Cook while stirring until the consistency of porridge. You can prepare it in another way: pour the egg mass into a saucepan with warm water(in small quantities) and cook like regular porridge until thickened. The remaining water is filtered off.

Ingredients: 2 eggs, 60 ml milk, salt, 2 tsp. oils

Dessert

Products: 500 g carrots - 250 g cottage cheese, 150 g milk, 1 des. l. sugar, 1 egg, 50 g semolina, butter.

Cut the carrots into pieces, add milk and boil until tender. Puree or beat in a blender, add pureed cottage cheese, sugar, yolk and semolina. Mix the mixture thoroughly and last resort add whipped egg white. Place in a suitable container, greased with oil, and steam. Serve with honey.

Meringues

Beat the whites until foamy and add half the powder. Add all the powdered sugar while stirring gently with a spatula. Do not add powder at the beginning of beating the egg whites! Spoon the protein-sugar mixture onto a baking sheet lined with parchment paper. Bake at low temperature 80-1000 for 1-1.5 hours (this depends on the size).

Ingredients: 4 egg whites, 1 cup powdered sugar.

For children

Gastritis often registered in even young children: problems with appetite and belching appear, the child complains of pain in the stomach. It is very important to properly organize the child’s diet: five times a day at the same time. Children are also prescribed the 1st dietary table and its varieties depending on the stage (exacerbation or recovery period).

The diet and method of processing food does not differ from that of adults. Food should only be freshly prepared, and not “prepared for future use.” Of course, this requires time and care on the part of parents. When preparing, it is not permissible to use any flavoring additives - only natural food.

The therapeutic effect is achieved due to the absence of food products With high content coarse fiber, as well as reducing the amount of food taken. This is especially important for children. The volume of food and overdistension of the stomach affect its secretory and motor function. You also need to consider the length of time the food stays in the stomach. So, if boiled vegetables and boiled meat linger in the stomach for 3-4 hours, then fried meat, lentil puree, herring and peas for up to 4-5 hours. Least time digestion is noted when taking broth and soft-boiled eggs - 1-2 hours and 2-3 hours are allocated for digestion of milk, jelly, compotes, scrambled eggs, stewed fish, dry liver and white bread.

It is important to take into account the fact that the number of gastric glands depends on the age of the child: in a newborn - 2 million, at 10 years old - 17 million, and at 15 years old - 22 million. In this regard, it is obvious that the diet should be individualized depending on age and degree of gastric secretion and its disorders.

As for the duration of therapeutic nutrition, it depends on the severity of the process. For acute gastritis - a short period of 2-3 weeks, and for chronic lesions - for a longer period (several months). As you recover, you need to use a “zigzag” diet: expanding the diet by a short time and again a return to a gentle diet. Such nutrition has a training effect and revitalizes regenerative processes. Even with recovery, you should not give your child canned food and limit fried foods and rough foods.

Many people associate the word “diet” with limiting food consumption to lose weight, shape the body, and firm the skin. However, diet is not just about losing weight. Often diet is a necessity due to illness. Changing your diet is necessary in order to improve your health and strengthen your immune system. Moreover, sometimes maintaining a particular diet is a consequence of the patient’s complete recovery.

Pevzner diets are known all over the world. Their essence lies in the so-called medical tables. This involves following a particular diet for a specific category of disease. These Pevzner diets are designed taking into account all necessary substances the human body, and all unnecessary substances within certain disease. Many doctors prescribe diet along with drug treatment, making it possible to cure not only a specific organ or system, but also to keep the entire body in excellent shape.

Not only habits, but also nutrition greatly influences both a person’s lifestyle and the condition of the body as a whole. This is why it becomes necessary to adhere proper nutrition, observing a number of rules. Moreover, each table has its own special list of products. These diets are reasonable approach to treatment various kinds diseases. This allows not only to prevent diseases and eliminate the possibility of relapse, but also completely heals.

Nutrition Basics

Manuil Pevzner is the founder of scientific dietetics; he also tried to introduce healing tables in all sanatoriums of the Soviet Union. Throughout his career, he purposefully studied how dietary food affects the human body. These studies led to the development of about 15 tables. Diet numbers for various diseases according to Pevzner, they make it possible to navigate which diets are suitable for which disease.

This is a unified nutrition system that helps treat diseases:

• Hearts
• Gastrointestinal tract
• Tuberculosis
• Liver
• Rheumatism
• Hypertension, etc.

Each ailment has its own specific set of products. Food for each table is processed in a special way. Wherein different frequency meals and weight of food consumed.

Please note: All these diets can be followed even at home. To do this, you do not need to be treated in a clinic or sanatorium.

Since 1929, Pevzner’s diets have been known, which are still indispensable in scientific dietetics. This is an important element of complex treatment of diseases. Diet tables according to Pevzner are called serial numbers, each of which has its own principles and rules attached.

Advantages and principles of dietary tables

The peculiarity of all Pevzner diets is to restore vitality after surgical intervention, prevent the disease from developing and prevent relapse. This allows you to make a selection of the right foods to eat.

Note: main feature of all tables is the optimization of calorie intake. At the same time, despite the fact that there is a restriction in some foods, a person does not suffer from hunger, the body receives only benefits.

The benefits are:

• In normalizing health status
• In enhancing the effectiveness of treatment. Diets can be easily combined with drug treatment.
• Increasing the chances that the disease will go away forever. This applies even to serious illnesses
• To alleviate the condition of a sick person at the time of exacerbation of the disease
• In increasing the period of remission.

At the same time, the person begins to feel much better and more cheerful. There is a surge of strength and energy. TO general rules Pevzner's diet includes avoiding fried and fatty foods. It is necessary to at least limit (if not minimize) the amount of sweets consumed. For some diseases, eating them is strictly prohibited. It is important to eat several times a day. This is fractional nutrition, designed for 4-5 meals a day. And lastly, it is best to use only natural and fresh products in food. All other descriptions of diets apply to each table separately.

List of diets

Each Pevzner diet individually has its own characteristics; a description of the diet allows you to better study each table.

This classification of Pevzner’s diets allows you to understand what you can eat for certain diseases and what you can’t. However, self-medication is not advisable. It is better if the diet is prescribed by a doctor. At the same time, you should not neglect the appointment of a specialist, because Pevzner’s diets are effective and help in the fight even against serious illnesses, giving you the opportunity to be healthy, strong and active again.

Manuil Isaakovich Pevzner developed many universal dietary tables back in the first half of the twentieth century. The principles he formulated (for correcting the metabolism of diabetics, relieving symptoms of poisoning, etc.) are still relevant today. After reading this article, you will probably agree that the Pevzner diet is a much better way to regulate your diet than many fashionable one-day diets.

It is useful to study the list treatment tables in order to have an idea of ​​the normal calorie intake and how it can be reduced or increased. The Pevzner diet can help not only with problems with overweight, but also for many diseases of the gastrointestinal tract that require a gentle diet. You may be disappointed by the lack of " magic products"and promises quick results. But you can be sure of a carefully balanced diet.

Pevzner diet: principles and basic postulates

In total, Manuil Isaakovich developed 16 dietary tables, including a hypoallergenic one. Seven of them contain various variations. The first postulate: the “amount” of nutrition is determined by calorie content, calculated in kilocalories. In most diseases, accompanied by a loss of strength and the need to restore it, the need for energy must be fully satisfied through the diet.

If necessary, use a hypocaloric menu, you need to calculate possible restrictions depending on the degree of obesity the patient has. And in such a way as not to cause psychological discomfort and which can distract a person from labor activity and everyday affairs.

Don't be led by fashion magazines

The common opinion about the “harmfulness” of a number of products (polished rice, milk, white bread, etc.) does not take into account that they may be necessary to reduce the traumatic effect of coarse fiber on the gastrointestinal tract. This is appropriate for colitis, pancreatitis and a number of intestinal diseases. The Pevzner diet does not divide foods into “harmful” and “healthy”.

It is most often aimed at selecting a menu suitable for a particular patient, which, in turn, should satisfy the objective needs of the body for nutrients no matter how much this person healthy or sick.

Individual selection of diet

Therapeutic diets according to Pevzner are by no means universal. It is simply impossible to recommend a list of products that is useful for absolutely everyone. For example, patients kidney diseases should be excluded protein food. And those suffering from pancreatitis should reduce their fat intake. But such restrictions should be temporary and take place during periods of exacerbation. IN long term Protein-free or fat-free menus are not allowed. Also, Pevzner did not develop low-carbohydrate diets similar to those popular in last years For sharp decline weight. Even such a diet for a disease such as diabetes involves the inclusion of bread and cereals (only with low glycemic index). It should be noted that all dietary tables are compiled as a result of observations of many patients, and recommendations are made on the basis of clinical studies.

When adhering to these diets, remember that amateur activities (under the influence of fashion trends from women's magazines) when observed, is often inappropriate. Another thing - individual approach taking into account the recommendations of your doctor or the convenience of following the regimen. In the USA in the 80s of the twentieth century it was proven psychological dependence a person from delicious food. Therefore, after consulting with your doctor, you can add sweeteners to your diet or somehow adjust the preparation of completely tasteless dishes.

Diet 4 according to Pevzner

Intestinal irritation by chemical, thermal and mechanical means should be minimized. Diet 4 according to Pevzner is needed for those who suffer from diarrhea (they often torment patients with chronic colitis and gastroenteritis). It is also indicated for dysentery. About the diet: limit salt (almost completely), proteins, fats and carbohydrates - to the lower limit of the physiological norm. Remove from the diet foods that stimulate bile secretion and those that can cause fermentation processes in the intestines. Substances that irritate the liver are not allowed. All dishes must be steamed or boiled and then pureed. Weak broths and pureed vegetable or low-fat broths are allowed meat cutlets, crackers (soaked) from wheat flour, low-fat fish, fresh cottage cheese (non-acidic and low-fat), butter. As for desserts, jellies made from astringent berries (blueberries, cherries) are allowed. To drink - rosehip decoction. Calorie content - about 2 thousand kilocalories.

Treatment table for normalizing the functions of the liver and pancreas

Diet 5 according to Pevzner (the menu takes into account the increased vulnerability of the digestive organs) was developed taking into account the need to unload cholesterol metabolism in liver diseases, colitis, pancreatitis and cholecystitis. For example, for breakfast - dry biscuit or cookies with kefir (low-fat), with stewed vegetables. For lunch - pureed soup and stew with sauerkraut. For an afternoon snack - savory pastries with cottage cheese and weak tea or baked apples. For dinner - boiled fish and oatmeal jelly.

During illness, the functioning of organs is disrupted, as well as metabolic processes Therefore, during treatment it is extremely important to adhere to therapeutic measures aimed at recovery and various disorders.

The main therapeutic diets, widely used for therapeutic and prophylactic purposes, were developed by the therapist M. I. Pevzner in the 1920s. Such anti-inflammatory and sensitizing diets (or tables) are included in the scheme complex therapy both rheumatism and metabolic disorders. Below will be discussed
the main 15 diets according to Pevzner.

Diet 1

Main goals of the diet:

• Limit mechanical, chemical and thermal irritation.
• Reduce inflammation.
• Improve ulcer healing.
• Normalize, firstly, secretory, secondly, motor functions stomach.

Rules

• Consuming exclusively boiled and steamed food, preferably in pureed form (meat or fish can be served in pieces).
• Five-time mode.
• Moderate consumption of table salt.
• Exclusion from the diet of both cold and hot foods.
• Complete exclusion of acute and sour food.
• Compliance daily norm calorie content of 3000 kcal.
• Elimination of alcohol.

Authorized Products

• Bakery products made from premium or first grade flour.
• Dry biscuits and cookies.
• Inconvenient baked goods.
• Vegetables (except white cabbage, turnips, radishes, rutabaga, sorrel and spinach, onions).
• Sweet fruits, berries.
• Various cereals (rolled oats, oatmeal, semolina, rice).
• Pasta.
• Unsalted butter.
• Lean types of meat, poultry (for example, beef, veal, lamb, rabbit, chicken).
• Lean fish.
• Dairy and fermented milk products(milk, kefir, cottage cheese and yogurt, cream, sour cream and mild cheeses).
• Soft-boiled eggs (no more than 3 eggs per day).
• Sweets (mousses, jelly, sugar, honey, sweet jam, marshmallows).
• Drinks (mashed compote, fruit and berry sweet juices, cocoa, weak teas, coffee with milk).

Prohibited Products

• Fresh bread.
• Products made from puff pastry.
• Baking.
• Meat, fish and mushroom decoctions.
• Canned foods.
• Mushrooms.
• Smoked meats.
• Pickled and pickled fruits and vegetables.
• Sour, unripe and fiber-rich fruits.
• Ice cream.
• Unprocessed dried fruits.
• Chocolate.
• Hot and sour sauces and seasonings.
• Carbonated drinks and kvass.
• Natural black coffee.

Menu

The main goal of the diet– enhance intestinal function by including various mechanical, chemical and, accordingly, thermal stimuli in food.

Rules

• Four meals a day.
• Compliance with the daily caloric intake of 3000 - 3500 kcal.
• Elimination of alcohol.
• Moderate salt intake.

Authorized Products

• Stale rye and bran bread.
• Vegetable soups.
• Cereals (oatmeal and buckwheat).
• Eggs (no more than twice a week).
• Lean meats, poultry and fish.
• Raw, boiled, baked or stewed vegetables.
• Pickles.
• Any sweet fruits, berries.
• Low-fat dairy and fermented milk products that do not contain flavorings.
• Butter and vegetable oil.
• Drinks (herbal tea, fruit and vegetable juices).
• Spices (we are talking about different types of herbs).

Prohibited Products

• Bread made from the highest grade flour.
• Baking and puff pastry products.
• Smoked meats.
• Pickled and canned foods.
• Hard boiled eggs.
• Pasta.
• Certain vegetables (radishes, radishes, turnips, garlic and onions, potatoes in any form except baked in their own skins).
• Certain fruits (blueberries, quince, dogwood).
• Mushrooms.
• Fatty and spicy seasonings, spices and sauces.
• Natural coffee, relatively strong tea.
• Chocolate and cocoa.
• Sweets (honey, jam, marmalade, caramel, and marshmallows).
• Cakes with added cream.
• Ice cream.
• Kissel.

Menu

The main goal of the diet– normalization of purine metabolism.

Rules

• Five meals a day.
• Limit salt intake to 8 g per day.
• Increasing the share of dairy products in the diet, not to mention vegetables and fruits. Limiting the consumption of both protein foods and...
• Compliance with the daily caloric intake of 2800 - 3400 kcal.
• Drink plenty of fluids.
• Elimination of alcohol.

Authorized Products

• Wheat, rye and bran bakery and flour products.
• Lenten vegetable soups.
• Low-fat types of meat, poultry, fish (only boiled), and no more than 3 times a week and no more than 160 g at a time.
• Dairy and fermented milk products.
• Eggs in any form in the amount of 1 pc.
• Vegetables, fruits, dried fruits, berries in any form and in large quantities.
• Pasta.
• Vegetable and butter.
• Sweets (creams, marmalade, jam, honey and candies, but not chocolate).
• Mild sauces, spices.
• Drinks (juices, compote, tea, weak coffee with milk, fruit drinks, kvass, rosehip decoction).

Prohibited Products

• Rich broths.
• Legumes.
• Dishes made from sorrel and spinach.
• Sausages and smoked meats.
• Canned and pickled foods.
• Salty cheeses.
• Pickles.
• Mushrooms.
• Hot seasonings, namely pepper, mustard, horseradish.
• Cocoa, natural coffee and strong tea.
• Any fats.
• Chocolate.

Menu

The main goal of the diet- creating a diet that promotes...

The calorie content of the diet and the food set are determined by the doctor, taking into account the degree and nature of obesity, energy costs and the patient’s individual tolerance to the diet. But there are also general principles of table No. 8.

Rules

• Five meals a day.
• Eating food in small portions.
• Compliance with the daily caloric intake of 1800 kcal. If it is necessary to increase calorie content, they turn on additional products.
• Limiting fluid intake.
• Limit salt intake to 6 g per day.
• Elimination of fried foods from the diet.
• Replacing sugar with sorbitol.
• Elimination of alcohol.

Authorized Products

• Bran, wheat and rye bakery and flour products.
• Broths and soups with low-fat meat a small amount potatoes and cereals.
• Lean types of meat, poultry, fish.
• Seafood.
• Low-fat dairy and fermented milk products.
• Low-fat cheeses.
• Boiled eggs and steamed omelettes.
• Cereals (buckwheat, barley, barley).
• Butter and vegetable oil, but in strictly limited quantities.
• Vegetables in any form (the consumption of salted and pickled vegetables should be limited).
• Sweet and sour fruits, fruits, berries.
• Sweets (jelly, mousses).
• Drinks (unsweetened compotes, tea, juices, weak coffee with milk).

Prohibited Products

• Pasta.
• Bakery products made from first and highest grade wheat flour.
• Flour products made from butter or puff pastry.
• Legumes.
• Fatty and spicy seasonings, sauces, spices.
• Fatty types meat, poultry, fish.
• Canned products.
• Smoked meats.
• Sweet and fatty dairy and fermented milk products.
• Sweet fruits.
• Fats, both animal and culinary.
• Sweets (for example, sugar, honey, jam, different candies and chocolate).
• Cocoa.
• Ice cream.

Menu

Weight loss diets have begun to gain popularity inXIX century, and at the beginningXXcenturies, everyone already knew about calories and energy value products. It was at this time that ordinary people formed a dangerous idea in their heads that a diet for weight loss and a diet for healthy eating are two different things. Sometimes contradictory to each other.

It is interesting that it was in the USSR that this misconception was not allowed to develop. Even in those difficult years, the government tried to think about the future, to live more than just today. That is why, even in the hungry year of 1920, the Research Institute of Nutritional Physiology was organized. Its leader was a student and closest collaborator of I.M. Sechenov, one of the founders of Russian (Soviet) nutrition science, Professor M.N. Shaternikov.

Today on television you rarely see programs that more or less objectively show that time. It is all the more pleasant for me when I manage to do this, to talk about a bygone era. Here in latest issue During the program “Made in the USSR”, the television company “MIR” approached me with these questions.

In fact, this topic is rather devalued today and is associated with all sorts of “weight loss” diets. At the same time, its “healthy” component was much more relevant. The fact is that since the mid-20s in Europe (and, above all, Germany), the question of healthy eating- topic number one in medicine. The country that suffered the most as a result of the war and reparations unwittingly found itself faced with a shortage of full-fledged and quality products nutrition. In this regard, German science was forced to look for new forms of public catering that would provide food standards for the broad masses. Technologies of canning, refining, freezing - all this was a powerful aid in the creation of the food industry, but at the same time required careful medical supervision.

Need I say that this experience turned out to be in great demand in the USSR? A number of experts generally believe that the Soviet catering project was largely borrowed from the German one at the beginning of the century. It also contributed to the fact that many of our experts once studied in this country. Thus, the outstanding nutritionist Professor M.I. Pevzner, While still a young specialist, he completed an internship in reputable clinics in Germany. In the early 30s, he was a professor, one of the founders of the Institute of Nutrition of the People's Commissariat of Health of the USSR, who later became one of the authors and editors of the first edition of the “Book on Tasty and Healthy Food” (1939). And a little later, by an evil irony of fate, posthumously, he was involved in the case of the “killer doctors.”

Fourth from left in the first row - M.I. Pevzner

And, of course, the process of developing a new philosophy of nutrition was not as clear-cut as it seems from far away today. Soviet scientists were hardly pioneers in it. It was simply a global trend - a change in the nutritional structure of the population in the conditions of mass industrial production, the economic crisis and depression of the 30s.

“Individual therapeutic nutrition,” wrote M. Pevzner, “is an expensive pleasure, inaccessible to most people in a sanatorium or hospital. And for thousands and millions of people at that time it was possible to offer only “group” meals, focused “on the disease, and not on a specific patient.” The basic principles of this nutrition were set out by M. Pevzner in his books “Rational and Medical Nutrition” (M.-L. 1927), “Fundamentals of Medical Nutrition” (M.-L., 1937), “Rational and Medical Nutrition” (M.-L., 1937). .-L., 1935).

Naturally, this process was not without conflicts and disputes. But, by the way, today many people see them from a completely different angle. So, let’s say, there are quite harsh statements by V. Pokhlebkin regarding the “medical” influence on the process of establishing public catering in the USSR and the role of M. Pevzner personally in it:

“Pevzner resolutely opposed the use of spices and seasonings in Soviet cuisine, as stimulating and harmful... he furiously cursed all fried dishes and recommended that they be prepared in as a last resort, on butter or margarine... He “scientifically” legitimized the established dominance in the culinary business not of cook, culinary, gastronomic qualities, but of purely organizational and technical measures... Pevzner and his followers introduced and consolidated in Soviet cooking a formal approach to evaluating food - how much is there fats, proteins, carbohydrates, mineral salts".

But this is a view from today. And then in a backward and agrarian country (as the USSR was in the late 20s), the role of medicine was enormous. Let's be clear: for the vast majority of the population, the word “sanitation” meant nothing at all. Difficult epidemic situation, mass stomach diseases, dirt and lack of culture - all this was an integral element of Soviet communal life during this period. And if the doctors could be reproached for anything, it would most likely be for the lack of strength and means for mass sanitary control. But, of course, this reproach is not so much for them, but for the authorities.

Therefore, the reproaches voiced by V. Pokhlebkin may be partly fair from an “abstract” point of view. From the point of view of a person who believes that wonderful Russian cuisine existed then - tasty and nutritious, and doctors deliberately ruined it by forcing cooks to count calories and remove spicy tastes. However, when you begin to evaluate them from that era, understanding its circumstances, all these words do not seem so indisputable. Was there a time before spices in that country? Was it possible to introduce a mass criterion of “tasty/tasteless” to evaluate state catering, and who would evaluate it then? So simple and clear evaluation methods were used in practice - grams, calories, amount of investment, etc. Today it looks primitive. And then it was the only way to introduce uniform standards, accustom catering workers to at least some formal rules, and stop theft and cheating. Introduce at least some concepts about dietary and healthy food.

There, of course, the directors made a “blunder” about the fact that Pokhlebkin’s recipes were included in the “Book of Tasty and Healthy Food”. He was still going to school when this book was created.

And I was able to voice one more aspect from the history of therapeutic nutrition in this program. This is the influence of Jewish cuisine on Soviet cuisine, including dietary cuisine. Let's face it, being quite bright, simple and expressive, it won many supporters. Again, the traditional set of products of this cuisine (in its budget version) did not involve any special pickles and fit well into the modest post-revolutionary diet. Adding to this the declared and actually existing internationalism in those years Soviet power, we get a logical result: Jewish cuisine had a huge influence on the development of Soviet cuisine.

Shaternikov Mikhail Nikolaevich (1870-1939) - Soviet physiologist, Honored Scientist of the RSFSR (1935). Student and closest collaborator of I.M. Sechenov. In 1896 he graduated from Moscow University. Professor of the Moscow Higher Women's Courses (2nd Moscow University; 1903-24); from 1917 (and until the end of his life) professor of the medical faculty of Moscow University (later 1st Moscow medical school). At the same time (since 1920) he was the first director of the Institute of Nutritional Physiology. Under his leadership, the development began physiological norms supplying various professional and age groups population.

Pevzner Manuil Isaakovich (1872-1952) - in 1922, he first developed diets for the main groups of diseases (which will form the basis of the dietary “tables No. 1, 2, etc.” known today).

From the testimony of G.L. Levin about the activities of the “nationalist group” in the clinical nutrition clinic. - Archive of A.N. Yakovlev, 2002-2012.