Proper nutrition for problems with the digestive tract. Therapeutic nutrition for diseases of the gastrointestinal tract

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Sample diet menu No. 1a for patients with peptic ulcer

All day: sugar 50 g for tea. When cooking, add no more than 4 g of salt.
On an empty stomach.
9 o'clock. Butter 20 g, steam omelet (from 1 egg), a glass of milk.
11 o'clock. A glass of jelly or jelly, a glass of milk.
14 hours. Slimy soup (rice, pearl barley, oatmeal or on a slimy decoction of wheat bran), steamed meat soufflé from 150 g of meat, a glass of jelly or jelly.
17 hours. Soft-boiled egg, butter 10 g, a glass of milk.
20 hours. Mucous barley soup, 1 soft-boiled egg or scrambled eggs, butter 10 g.
22 hours. Soft-boiled egg, butter 10 g. a glass of milk.

cooking

Soup slimy

Products for 1 serving: 30 g of cereals (barley, barley, oatmeal or rice), 5-10 g of butter, 150 g of milk, 1/4 egg, 400 g of water.
Cooking method: Sort the cereals (except for semolina), rinse in warm water, put in water for 2 hours, cook in the same water over low heat for 3 hours, strain without rubbing, hitting the edge of the sieve with the edge of the palm to glass the mucus. Put the resulting liquid on the stove, bring to a boil, then set the pan on the edge of the stove. Release the egg into a plate, stir, dilute with hot milk, combine with the resulting mucus, lightly salt. Put a piece of butter before serving.

Wheat bran soup

Ingredients for 1 bowl of soup: 200 g bran, 1 liter of water.
Cooking method: sort out the bran, dip them in boiling water, put on the stove and boil over low heat for 40 minutes. Strain the bran and squeeze it in a napkin, then, without squeezing, strain it again through folded gauze, heat the broth, add milk with yolk and butter, 1-2 g of sugar and a little salt. When serving, put 5-10 g of butter.

Steam omelet

Products for 1 serving: 2 eggs, 50 ml milk, 2 g butter (for greasing the mold).
Cooking method: break the eggs, pour them into a saucepan and mix well with milk. Pour the mixture of eggs and milk into a mold (or into a porcelain saucer), greased with butter, and steam.

Kissel

For 1 cup 50 g fresh or 15 g dried fruit, 20 g sugar, 8 g potato flour.
How to make jelly from dried fruits and berries: Rinse berries and fruits in water, cook until tender. Strain the broth and add sugar. Dissolve potato flour in cold water and add a decoction of fruit to a boiled and removed from the stove, bring to a boil again, sleep from the heat and cool.
How to make jelly from fresh berries: squeeze the juice from fresh berries through cheesecloth, put it in the cold. Squeezed berries boil as dry. In the finished jelly, removed from the stove, add the squeezed juice, cool

Jelly

Products for 1 serving: 15 g dried berries or 50 g fresh, 15 g sugar and 3 g gelatin.
Cooking method: boil the berries until tender, strain and add sugar to the broth. Soak gelatin in cold water for 10 minutes, remove from water, squeeze and put in hot syrup. Pour the syrup into molds and refrigerate.

Rosehip decoction

Rosehip broth (preferably from peeled peeled fruits): for 10 g of fruit 1 liter of hearth.
Cooking method: quickly rinse the fruits under running water, pour boiling water over them, immediately put on fire and boil (from the moment of boiling) for 10 minutes. Then put for 6-8 hours to brew, strain, squeeze until the fruits become dry. Drink the strained broth, and the fruits can be boiled 2-3 more times. Boil and infuse should be in an enameled or aluminum bowl, under the lid, without removing it until the broth has cooled.

Strawberry, strawberry or raspberry juice

Sort ripe fresh berries and wash with boiled water. Mash the berries with a wooden spoon, carefully so as not to crush the grains, squeeze the juice through gauze twisted. Steam the syrup from a tablespoon of sugar and 1 tablespoon of water, strain through cheesecloth, add the same amount (by volume) of syrup to the berry juice.

Carrot juice

Wash young carrots with a brush, pour over with boiling water and grate. Squeeze out the juice through cheesecloth. You can sweeten it with sugar syrup.

With a favorable course of the disease, in most cases, after 10-14 days, the patient switches to a more varied diet, staying in bed and eating 5-6 times a day.

Approximate diet menu No. 1b for patients with peptic ulcer (1 option)

50-70 g of white crackers, 50-70 g of meat or fish dumplings or meatballs are added to the diet menu No. 1a (1 time per day). The patient is given mashed porridge with butter. To provide the body with a sufficient amount of vitamins, raw vegetable, berry and fruit juices, as well as a rosehip broth are recommended. Table salt is given in moderation: when cooking, add no more than 8 g of salt, salt is not added to ready-made dishes.

All day: crackers 70 g, sugar for tea 30-50 g.
On an empty stomach. A glass of warm rosehip broth.
8 ocloc'k. Butter 20 g with breadcrumbs, steam omelette (from eggs), pureed porridge (semolina or rice) in milk, a glass of milk.
11 o'clock. A glass of jelly or jelly, a glass of milk.
14 hours. Slimy or mashed soup (rice, oatmeal, pearl barley or with a decoction of wheat bran), meat dumplings or soufflé, jelly or jelly.
17 hours. Soft-boiled egg, 10 g butter with breadcrumbs, a glass of milk.
20 hours. Steam meat cutlets, pureed porridge in milk, a glass of jelly, a glass of milk.
22 hours. Soft-boiled egg, a glass of milk.

cooking

Slimy soup with tomato juice

Products for 1 serving: 30 g pearl barley, 1/4 egg, 30 g sour cream, 5 g sugar, 40 g tomato juice, 10 g oil.
Cooking method: prepare a slimy decoction of cereals, bring it to a boil, combine with tomato juice and sour cream, add sugar and salt. When serving, add oil.

Kashi

Products for 1 serving: 50 g of cereals, 100 ml of milk, 5 g of sugar, 200 ml of water for rice (250 ml of water for semolina, 300 ml of water for pearl barley).
Cooking method: sort out the cereal, rinse in cold water, pour into boiling water and cook until half cooked (until it thickens). Add boiling milk and cook until done. Rub the finished porridge through a sieve, add sugar and salt to taste, mix well. Butter put a piece before serving.

Meat quenelles

Products for 1 serving: 100 g meat, 1/4 egg, 50 g flour, 50 ml milk, 10 g butter.
Cooking method: carefully clean the meat from tendons, pass it through a meat grinder with a fine grate 3 times, rub it through a sieve, add eggs and bechamel, beat with a wooden spatula for 15 minutes. Dial the cooked meat mass with a tablespoon, and with another spoon, immersing it first in hot water, transfer the meat into slightly cut warm water. Boil the quenelles for 5 minutes. When they float, take them out with a slotted spoon.

Meat soufflé

Add 1/4 egg to the cooked meat puree, salt to taste and mix well. Put the resulting mass in a greased mold or saucepan and put it on steam or bake in the oven. Before serving, put a piece of butter on the table.

After 10-14 days, with a favorable course of the disease, the patient can switch to diet No. 1c. In addition to the products and dishes used in diet No. 1b, the patient receives 100 g of white bread (yesterday's) and mashed potatoes. Meat and fish dishes are given 2 times a day. By this time, with the permission of the attending physician, bed rest is canceled.

Approximate diet menu No. 1b for patients with peptic ulcer (option 2)

All day: white bread (yesterday's) 100 g, crackers 50 g, sugar for tea 30-50 g.
On an empty stomach. A glass of warm rosehip broth.
8 ocloc'k. Butter 20 g with bread or crackers, steam omelet (from 1 egg), pureed rice porridge, a glass of milk.
11 o'clock. Mashed potatoes, a glass of tea with milk; 10 g butter with bread.
14 hours. Pureed pearl barley soup with tomato juice (30 g pearl barley, 150 ml milk, 1/4 egg, 20 g tomato juice and 5 g oil), steam quenelles, jelly.
17 hours. Soft-boiled egg, a glass of hot milk.
19 hours. Steam meat cutlets; milk semolina porridge, a glass of milk.
21 o'clock Soft-boiled egg, half a glass of warm rosehip broth. A similar diet is observed for 5-7 days, and then the patient is prescribed diet No. 1.

Diet number 1

The diet is mixed, complete in composition. Caloric content within the normal range. Steamed salt is somewhat limited, substances that stimulate gastric secretion and irritate the gastric mucosa are excluded. A moderate mechanical effect on the stomach is allowed.

The food is liquid, mushy, soft meats and fish can sometimes be given in pieces. All food is steamed or steamed.

Chemical composition: proteins 100 g, fats 100 g, carbohydrates 400-450 g, calories about 3000, salt up to 10 g, vitamin A 2 mg, B1 4 mg, B2 4 mg, PP 30 mg, C 100 mg.

Menu 1st day

All day: white bread 350 g, sugar 50 g, butter 25 g.
8 o'clock 30 minutes. Meat cheese with sausage 60 g, rice milk porridge, mashed (1/2 portion 150 g), tea with milk, 10 g butter.
11 o'clock.
14 hours. Semolina soup with pureed cauliflower 500 ml, steam meat roll 120 g, milk cream 125 g.
17 hours. Sweet crackers 30 g, a glass of rosehip broth.
19 hours. Boiled fish 85 g, steam noodles 100 g, a glass of tea.
21 o'clock A glass of milk.

Chemical composition: proteins 100 g, fats 99.5 g, carbohydrates 390 g, calories 3025.

Menu 2nd day

8 o'clock 30 minutes. Cream cheese from cottage cheese 60 g, milk semolina porridge, teas with milk (milk 50 ml).
11 o'clock. Baked apple 120 g; a glass of rosehip broth.
14 hours. Pearl barley soup with vegetables, pureed, sour cream 400 g, boiled meat with fruit and berry sauce 60 g, fruit jelly 200 ml.
17 hours. Crackers with sugar 30 g, a glass of rosehip broth.
19 hours. Boiled fish with mashed potatoes 85 g, fresh apple 180 g, tea with milk 150 ml, milk 50 ml.
21 o'clock A glass of milk, for the whole day: white bread 350 g, sugar 50 g, butter 25 g.

Chemical composition: proteins 102 g, fats 92 g, carbohydrates 440 g, calories 3034.

Sample diet menu No. 1b for patients with trophic type gastric ulcers

1st day

All day: crackers 100 g, sugar 30 g.
8 o'clock 30 minutes. Butter 20 g, soft-boiled egg, rice milk porridge, mashed (rice 50 g, milk 100 ml, sugar 5 g, butter 5 g when serving food), a glass of milk.
11 o'clock. Crackers from hematogen (hematogen 20 g, sugar 20 g, flour 20 g, water 80 ml, vanillin to taste), warm rosehip broth (100 mg ascorbic acid).
14 hours. Mucous barley soup, mashed (pearl barley 40 g, milk 100-150 ml, butter 10 g), meat quenelles (meat 100 g, milk 50 ml, wheat flour 5 g, butter 5 g when serving), jelly from decoction of dried fruit (dry compote 20 g, sugar 15 g, gelatin 3 g).
17 hours. Soft-boiled egg, a glass of milk (or tea with milk), butter 10 g.
19 hours. Dairy semolina porridge (semolina 50 g, milk 100-150 ml, butter 5 g when served, sugar 5 g), meat puree (meat 50 g, milk 25 ml, flour 3 g, butter 5 g when served), jelly from decoction of dry compote (dry compote 40 g, sugar 20 g, potato flour 10 g).
For the night. A glass of milk.

Chemical composition: proteins 121.46 g, fats 112.61 g, carbohydrates 418.10 g, calories 3227.80.

2nd day

on an empty stomach rosehip decoction (100 mg of ascorbic acid).
8 o'clock 30 minutes. Butter 20 g, steam scrambled eggs (2 eggs, 100 ml milk), semolina milk porridge (semolina 50 g, milk 100 ml, butter 5 g), a glass of milk.
11 o'clock. Crackers from hematogen (hematogen 20 g, sugar 20 g, flour 20 g, water 80 ml, vanillin to taste), butter 10 g, a glass of tea with milk (milk 50 ml).
14 hours. Slimy rice soup or wheat bran decoction (rice 40 g, milk 100 ml, butter 10 g when served), meat soufflé (meat 100 g, milk 50 ml, 1/2 egg 25 g, flour 5 g, butter 5 g) , cherry jelly (dry cherries 40 g, potato flour 10 g, sugar 20 g).
17 hours. Soft-boiled egg, butter 10 g, a glass of tea with milk (milk 50 ml).
19 hours. Fish quenelles (fish 75 g, milk 30 ml, flour 3 g, butter 5 g when served), oatmeal porridge (oatmeal 50 g, milk 100-150 ml, sugar 5 g, butter 5 g), fruit jelly (dry fruit 20 g, gelatin 3 g, sugar 15 g).
For the night. A glass of milk.

Chemical composition: proteins 128.7 g, fats 105 g, carbohydrates 398.5 g, calories 3320.

Views on the nutrition of patients after surgery on the stomach (in particular, after resection of the stomach for peptic ulcer) are contradictory. Some authors recommend not to introduce food through the mouth within 40-48 hours. Others are allowed to give liquid food on the 1st day after the operation. Recommendations regarding the nutrition of patients immediately after resection of the stomach for ulcers in various medical institutions in our country are very diverse.

P. A. Tolmachev (1947) on the 1st day recommends using Spasokukotsky’s nutritional mixture (per clismam), on the 2nd and 3rd day - slimy soup, liquid jelly, vitamin drinks, fruit juices, sweet tea (20 proteins g, carbohydrates 60 g, calories 300). Food is given warm, at first 1-2 tablespoons every hour. Gradually, its amount is increased to 50-100 g at a time.

On the 4th-7th day, weak and low-fat broths, slimy soups, liquid pureed porridges on water, boiled meat dumplings, soft sweet fruits in pureed form are allowed. Fruit juices and vitamin drinks should be given carefully, given the possibility of increased peristalsis and diarrhea. Milk and vegetables are prohibited. Food is given warm at 150-200 g every 2 1/2-3 hours (protein 35 g, fat 35 g, carbohydrates 250 g, calories 1500).

On the 8-10th day, 100 g of white crackers made from 400 g of white bread are allowed. Food is given in pureed form. Soups are prepared on weak fats from meat and fish. Meat and fish dishes - steam cutlets, puddings, soufflés, semi-liquid porridges from well-boiled cereals. Vegetables without coarse vegetable fiber, potatoes, carrots, beets in a puree state. Kissels fruit, dairy. Eggs, fruit juices, milk in dishes, dry biscuits.

O. L. Gordon and O. S. Radbil (1945, 1951) recommend not to give food through the mouth in the first 24-48 hours. Then liquid intake is allowed - tea with sugar, milk, mucous soups, rosehip broth, jelly, first with teaspoons, and then in increasing quantities. From the 3-5th day, butter, jelly, diluted cream, diluted and sweetened carrot juice, orange and tangerine juices, etc. are added. Meal every 2-3 hours, no more than two dishes at a time. This diet is designed for 1 1/2 weeks.

T. F. Lavrova (1953) recommends during the 1st day, dill or sweet tea (teaspoons), lemon or plain water, on the 2nd day - 20 g of cold milk diluted with tea, teaspoons, 1 cup of coffee, dill tea, on the 3rd day - 300 g of cold milk with tea, 3 beaten eggs, on the 4th day - 400 g of cold milk diluted with tea, 2 beaten eggs, on the 5th day - 50 g of milk, 2 soft-boiled eggs, 50 g of mashed potatoes, 1 cracker or toast, on the 6th day - 50 g of milk, 4 soft-boiled eggs, mashed potatoes 2 times 10 g, 50 g of meat broth or 2 slices of toasted white bread, on the 7th day - 50 g of milk, 1 egg, 2 slices of toasted bread with butter, 2 times a day 100 g of mashed potatoes or milk rice with sugar, cottage cheese or kefir, on the 8-9th day - 500 g of milk, 1-2 eggs, 2 times 10 g of rice with milk and sugar, 50 g of raw ground meat, brains or semolina, 50 g of meat broth, 4 slices of toasted rolls with butter, 50 g of cottage cheese or kefir, on the 10-14th day - 500 g of milk, 1-2 eggs, 2 times 500 g potatoes mashed potatoes, 200 g of rice in milk with sugar, 50 g of raw ground meat, ham or brains, 100 g of meat broth, 6 slices of bread with butter, 50 g of cottage cheese or kefir, on the 3-4th week - milk, mucous soups , semolina, rice porridge, ham, tender vegetables, white bread, apple sauce, boiled fish, light wine.

After gastroenteroanastomy, due to the presence of an ulcerative surface and the possibility of formation of a peptic ulcer of the small intestine, it is necessary to follow a diet for the first 2-3 months that provides maximum sparing of the stomach and the absence of stimulation of its acid-forming function.

Diet for diseases of the gastrointestinal tract is an important addition to treatment. Compliance with certain dietary restrictions can significantly improve well-being, speed up recovery and prevent new relapses of the disease.

The well-known nutritionist and therapist M. I. Pevzner developed therapeutic diets for people with diseases of the digestive tract 1 . The attending physician should select a specific nutritional regimen, taking into account the results of the diagnosis, the stage of the disease, the acidity of the gastric juice and the presence of concomitant disorders. Strict food restrictions are characteristic of the acute form of the disease. During remission, nutritional requirements are not so strict.

"Useful and harmful products" for diseases of the gastrointestinal tract

Diseases gastrointestinal tract accompanied by inflammation and damage to the mucous membrane, impaired function of the digestive organs, patients are strictly contraindicated in food that irritates the mucous membrane of the digestive tract, increases intestinal motility and causes excessive production of gastric juice. Fried foods stimulate bile formation, release carcinogens, and support an inflammatory reaction on the walls of the digestive tract.

• smoked meats;
• canned food;
• sausages;
• fresh baking;
• sauces, marinades;
• fatty meats, especially pork, lamb;
• legumes;
• sour fruits;
• fresh onion and garlic;
• cabbage;
• fatty cheeses.

The correct diet for diseases of the gastrointestinal tract can only be prescribed by a doctor, based on the individual characteristics of your body.

The basis of the therapeutic diet for violation of the gastrointestinal tract are:

• cereals cooked in filtered water or skim milk;
• first courses on vegetable or light meat broth;
• second courses of poultry, veal, sea and river fish;
• vegetable salads, stewed vegetables, mashed potatoes without butter for garnish 2 ;

What drinks can and can not be consumed in diseases of the gastrointestinal tract?

People with chronic disorders in the digestive system are prohibited from using:

• alcohol;
• coffee;
• sweet sparkling water;
• sour juices.

Useful dairy products rich in bifidobacteria, in particular:

• fermented baked milk;
• curdled milk;
• low-fat kefir;
• homemade yogurt 3 .

Remember that a qualified specialist selects a diet for problems with the gastrointestinal tract. Each disease has its own nutritional restrictions. Diet is only an addition to treatment. For most patients with diseases of the digestive tract, specialists prescribe course or permanent medication. To improve digestion, it is recommended to take enzyme preparations - medicines that help improve the digestion process. Digestion in humans begins with the process of eating. Poorly chewed food is not sufficiently moistened with saliva, and large pieces that enter the stomach impede the digestion process, contributing to the appearance of heaviness and discomfort. Do not restrict fluids unless your doctor recommends. You can drink weak tea, compotes and jelly. The lack of fluid reduces the amount of saliva produced, which is involved in digestion.

Diseases of the digestive tract are accompanied by a significant decrease in the production of digestive enzymes. For the period of exacerbation of the disease, it is recommended to use enzyme agents separately. This will noticeably improve well-being and prevent relapses of chronic pathologies of the gastrointestinal tract 4 .

The material was developed with the support of Abbott to increase patient awareness of the state of health. The information in this material does not replace the advice of a healthcare professional. Contact your doctor

RUCRE172288 from 06/06/2017

1. Pevzner M.I. "Diagnosis and therapy of diseases of the gastrointestinal tract and metabolic diseases (1924, 1945)

2. Dotsenko V.I., Bondarev G.I., Martinchik A.N. "Organization of therapeutic and preventive nutrition". S.P.: Medicine. - 1987

3. Menshikov F.K. "Diet Therapy". M.: Medicine. - 1972.

4. Petrovsky K.S. "Balanced diet". M.: Medicine. - 1976.

A person who first encountered the pathology of the digestive system has to face a huge list of recommendations and prohibitions. It seems that all existing and familiar products are now inaccessible, and therefore a natural question arises: how to continue to live? The article will describe in detail the principles of a sparing diet.

In fact, the recommendations are not as strict as it seems at first glance. You can make a menu that meets all the requirements of the prescribed sparing diet for gastrointestinal diseases on your own, the main thing is to understand the basic principles.

1. First of all, you need to understand that rough and fried food irritates and tones the muscular walls of the gastrointestinal tract. Therefore, fresh vegetables, fibrous meat must be boiled well, and then passed through a blender. That is, cream soup should be preferred.
2. Also, a large percentage of fats in the ingredients can provoke an exacerbation of diseases of the biliary tract, so when choosing them, you need to pay attention to this.
3. Smoked, sausages, liver pates, liver, dried and salted meat, pickled foods, mushrooms, canned food are highly not recommended, since all this is an extremely difficult food to digest.
4. You should give up coffee, cocoa, cocoa-containing products, carbonated and energy drinks, alcohol, because these products cause vasodilation in the walls of the stomach and intestines, which will lead to exacerbations and complications.
5. The use of products that provoke fermentation in the stomach is contraindicated. This applies to fresh bread, legumes, coarse fiber foods.
6. Bile is produced in the body constantly, it is extremely important to prevent its stagnation. To this end, it is recommended to have a snack every 4-5 hours in reduced portions, chewing each bite thoroughly.

List of prohibited and permitted products

Surely, for any person who encounters a diagnosis for the first time, at first it will be quite difficult to navigate the choice of products. Of course, each specific table has its own nuances, depending on the course and symptoms of the disease in each individual patient. But the products below reflect the main principles of preparing dishes and selecting ingredients.

Permissible

Forbidden

veal, young beef tenderloin, chicken, turkey, rabbit; lean fish: hake, cod, pollock, flounder, pike perch; eggs of young hens, baked omelet; light cottage cheese, yogurt, milk, fermented baked milk, kefir; milk porridge (buckwheat, rice, oatmeal, semolina); boiled and pureed vegetables, especially cauliflower, zucchini, potatoes, pumpkin, peeled cucumbers; pureed apples, pears, bananas, watermelons, melons, ripe cherries; parsley, dill, bay leaf; weak tea, compotes, jelly; bran, crackers, stale bread; puree soups on vegetable and low-fat meat broths.

fatty and grilled pork, beef, duck, lamb; oily fish: fish in oil; liver, kidneys, brains, dried and salted meat, sausages; cottage cheese, milk, cream with a high percentage of fat content; cheeses; fresh cabbage, turnip, radish, sorrel, spinach, onion, garlic, radish, swede; wheat and barley porridge; beans, lentils, peas; mushrooms, mushroom broths; sour fruits and berries, figs, prunes; kvass, sour juices and fruit drinks; strong tea, coffee, cocoa, chocolate, sweets; ice cream; carbonated drinks, carbonated mineral water, energy drinks, alcohol; pepper, mustard, ketchup, horseradish; fast food; sour cabbage soup, borscht, okroshka, pickle, soups with tomato pastes.

Types of diets for diseases of the gastrointestinal tract

In Russian medicine, there are only fifteen therapeutic diets. In addition, some of them have additional subsections. But not all of them are suitable for people with lesions of the stomach, intestines or biliary tract. Only the first five are actively used for the rehabilitation of patients with similar problems. Each of them has its own characteristics, it is prescribed only for certain specific diagnoses. Such a decision should be made by a doctor, since any of the listed diets has restrictions on calorie content, food intake, chemical composition, violations of which can adversely affect a healthy person.

In short, medical diets or "tables" correspond to any conditions:

1. Diet No. 1 is indicated for people with gastric and duodenal ulcers outside the period of exacerbation. It has subsections A and B, which accompany certain stages of treatment and rehabilitation.
2. Diet No. 2 is prescribed for hypoacid (with suppressed secretory function) chronic gastritis, with sluggish and prolonged pathologies of the large and small intestines.
3. Diet number 3 is prescribed for people with frequent constipation.
4. Diet No. 4 is recommended for patients with intestinal pathologies accompanied by diarrhea, and subsections B and C are aimed at maintaining the body at the time of the transition to a normal healthy menu.
5. Diet No. 5 is indicated for people with lesions of the hepato-biliary system: hepatitis, cholelithiasis, cirrhosis, cholecystitis.

Diet "Table number 0"

This diet is prescribed to people in extremely severe and unconscious states, when they cannot eat on their own. This usually happens after extensive operations, including those on the digestive organs, after acute disorders of cerebral circulation, after concussions and bruises of the brain, and accidents.

The purpose of such a diet is the consistent inclusion of food of different consistency in the diet, in order to provide rest for the digestive organs.

Table No. 0 has several types - A, B and C. Each of them implies its own meal schedule, calorie content, list of allowed foods, and in fact represents some stage in the patient's rehabilitation. This diet is based on three principles - thermal, mechanical and chemical effects. The first principle implies that the food and drinks consumed must be at body temperature. Subject to the second principle, all food is steamed and boiled, making its consistency soft, avoiding a large amount of coarse dietary fiber. The third principle involves limiting artificial additives, salt and sugar, strong tea, coffee, products that increase gas formation.

Table No. 0 A is, in fact, the first stage in the slow rehabilitation of the patient. It is intended for patients in a very serious condition. Table No. 0 B includes an expansion of the list of products and an increase daily calories. Table No. 0 V in composition practically does not differ from ordinary food. It is indicated for patients close to recovery

"Table number 1"

In another way, it is also called "Diet No. 1". It is indicated in the final stages of recovery of the body after exacerbations of gastric and duodenal ulcers, and also as a permanent menu for chronic stomach problems without features. The essence of "Table number 1" is to avoid provoking an increase in peristalsis and secretion of the digestive system. Otherwise, this is an analogue of the usual set of products for people without any pathologies, while maintaining the recommended calorie content, the optimal amount of macronutrients.

1. Strict rejection of fatty, spicy, fried foods, coffee, strong tea.
2. Avoid foods rich in fiber and coarse fibers: legumes, fresh vegetables, mushrooms.
3. Ban on sour juices, berries, fruits.
4. Overfilling of the stomach is unacceptable, that is, each serving should be moderate.
5. The temperature of food is close to the temperature of the human body, that is, not icy and not burning.

In addition, there are subspecies of this diet that have features. So, "Diet No. 1 A" is prescribed in the first two weeks of various exacerbations, as well as in cases of burns of the esophagus. In principle, it differs from the main one only by limiting the daily calorie content and refusing table salt. Table #1 B serves as an interim period after the restrictions of subsection A.

"Table number 5"

Diet table 5 is necessary for people suffering from problems with the liver and biliary tract. It contributes to the restoration of metabolic processes in the tissues of the hepato-biliary system. For these purposes, the content of consumed lipids is reduced, as well as products that increase the level of cholesterol in the blood (eggs, walnuts, oils).

Diet No. 5 A is designed to complement the main therapy for exacerbations of pathological processes in the liver in combination with other diseases of the digestive system. That is, this is a combination of the first and fifth table. Also, another type of diet - 5P - is intended for people with pancreatitis. All principles are preserved, but along with a reduction in fat intake, protein intake is increasing.

Therapeutic diet according to Pevzner

The Soviet doctor, the founder of dietology in Russia, M. I. Pevzner, developed a system of therapeutic diets, each of which corresponded to a disease. Its difference from the modern one lies in the fact that today “Table No. 12”, which was prescribed for functional lesions, has been excluded. nervous system. In principle, since then these recommendations have not changed and are still used. In total, scientists were offered 16 nutrition systems, including a zero diet.

Sparing nutrition after appendectomy

Surely many who underwent an appendix removal wondered how and what to eat next so as not to provoke complications? How long to endure restrictions?

On the first day, eating is strictly prohibited. This is due to the fact that in the first hours after the operation, there is a high percentage of the development of any emergency situations that require the immediate intervention of the resuscitation team. And saving a patient with a full stomach can be difficult, as vomiting may involuntarily occur, which will enter the lungs and provoke respiratory arrest.

In the next 2-3 days, "Table 0" is assigned. Its characteristics are described above. At this time, warm weak tea, rosehip decoctions, rice water, low-fat broth, non-acidic juices are allowed. Then “Table 1” is assigned for the next week, that is, the menu expands somewhat. Soups, vegetable purees, dairy products are allowed.

Sample menu for the week

We present an approximate diet for a person who is recovering from surgery or a complication of the disease.

Day 1

Warm water in small sips for breakfast. At the end of the first day, rice water or fruit jelly is allowed.

Day 2:

• low-fat natural yogurt;
• chicken bouillon;
• jelly;
• warm weak tea;
• rice water;

Day 3:

• vegetable puree;
• sweet tea;
• chicken bouillon;
• low-fat yogurt;
• jelly;

Day 4:

• baked omelet, rice milk porridge, tea;
• baked apple;
• pumpkin cream soup, tea;
• decoction of oat bran, banana;
• boiled fish fillet, mashed potatoes;

Day 5:

• milk buckwheat porridge, soft-boiled egg, tea;
• cottage cheese casserole;
• rosehip broth, crackers;
• baked chicken fillet, mashed potatoes;

Day 6:

• milk oatmeal, steam omelet, tea;
• milk;
• vegetable cream soup, steamed fish fillet, squash puree;
• baked pear, tea;
• steam meat fillet, boiled rice;

Day 7:

• cottage cheese, banana;
• vegetable potato soup, baked meat, boiled rice;
• rice water, crackers;
• boiled fish, mashed potatoes;

Contraindications

Therapeutic diets are a serious addition to the main therapy for various diseases. Despite the seeming safety, improper observance of them can cause serious consequences. For example, errors in nutrition and self-administration in the absence of indications and an incorrect diagnosis can provoke various exacerbations, manifestations of complications, metabolic disorders, which will aggravate the course of the underlying pathology.

A diet for gastrointestinal diseases is a great way to improve well-being and avoid various complications. It is no secret that the human gastrointestinal tract is divided into several sections. That is why there is no universal diet. Depending on the severity of the disease and the presence of allergic reactions in a person, the diet changes.

Diet for diseases of the gastrointestinal tract should be approved by the attending physician.

Previously, the physician must familiarize himself with the data of the anamnesis and the diagnosis of the patient.

What can you eat with gastrointestinal diseases

There are stereotypes that if you follow a diet, you should give up everything. delicious meals. However, this opinion is erroneous. Nutrition for diseases of the gastrointestinal tract should be balanced. In addition, the patient must receive the required amount of various nutrients. It is very important that dietary nutrition is built in such a way that the patient receives the right amount of proteins, fats and carbohydrates. There are six groups of foods that should be present in the patient's diet:

1. Vegetables.
2. Fruit.
3. Dairy.
4. Meat and poultry.
5. Fish.
6. Kashi.

Vegetables can be consumed in any quantity. These products are best steamed or baked. Do not eat onions or eggplant, as they can cause irritation in the organs of the gastrointestinal tract.

Fruits can also be consumed in unlimited quantities. It is recommended to eat apples, pears, bananas, watermelons, melons. It is better to completely exclude citrus fruits from the diet. This is due to the fact that this group of products contains acid, which can lead to irritation of the gastric mucosa.

Meat should be lean. Perfect for beef. In no case should meat be fried and seasoned with a lot of spices. In addition to meat, you should regularly eat lean poultry, such as chicken or turkey.

Fish can be an alternative to meat. Give preference to lean fish, such as pike or walleye. Red fish should be consumed extremely rarely. It is best to steam the fish or bake it in the oven.

To stabilize the work of the stomach and intestines, you should regularly consume fermented milk products. Choose low-fat foods, such as low-fat cottage cheese or yogurt. As a drink, you can use kefir.

The diet should also contain carbohydrates. The best source of carbohydrates are various cereals. They contain a large number of fiber. On a diet for diseases of the gastrointestinal tract, you can eat oatmeal, buckwheat or wild rice. Do not add a lot of oil or spices to cereals.

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What foods should be excluded from the diet

Meals at various diseases stomach and intestines should be balanced. There are a number of foods that can lead to inflammation of the stomach lining.

Among the forbidden foods are some vegetables, such as white cabbage or eggplant. In addition, fatty meat or fish should be completely excluded from the diet.

Fatty dairy products are also banned. For example, fermented baked milk or sour cream is highly undesirable to use while on a diet. Also, fatty cottage cheese should not be present in the diet. These products can cause irreparable harm to the body and only complicate the course of the disease.

Spicy foods and spices should completely leave the diet. For example, chili peppers, ginger and mustard can provoke the development of stomach ulcers. The mucous membrane of the stomach is also irritated by some juices, for example, grape or apple.

With various diseases of the gastrointestinal tract, in no case should you drink carbonated drinks. Many people are of the opinion that Diet Coca-Cola is an excellent replacement for soda. However, this opinion is erroneous. Many diet drinks contain various sweeteners such as aspartame or cyclamate. These substances, upon contact with the gastric mucosa, begin to decompose and form carcinogens.

The diet should not contain drinks with a high content of caffeine. For example, coffee is better to replace green tea or a decoction of wild rose.

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Sample diet menu

Before compiling a dietary menu, be sure to consult with your doctor. The gastroenterologist must take into account the individual characteristics and preferences of the patient. The menu for the week might look like this:

1. Monday. Breakfast - oatmeal with milk, 100 g of fat-free cottage cheese, green tea. Lunch - chicken broth, 200 g of lean beef, rosehip broth. Snack - two apples. Dinner - rice porridge, bran bun.
2. Tuesday. Breakfast - fat-free yogurt, apple and pear salad. Lunch - baked fish, fresh vegetable salad. Snack - banana, a glass of kefir. Dinner - buckwheat porridge, 100 g of baked turkey.
3. Wednesday. Breakfast - fat-free cottage cheese seasoned with 2 tablespoons of honey. Lunch - steam cutlets, mashed potatoes. Snack - pear or banana. Dinner - rice porridge, 150 g of boiled chicken.
4. Thursday. Breakfast - oatmeal with milk, grated apple. Lunch - vegetable broth, 150 g of boiled beef. Snack - pear or apple. Dinner - baked fish, vegetable salad.
5. Friday. Breakfast - three chicken eggs, a roll with bran. Lunch - fish casserole, rice porridge. Snack - 3 dietary loaves. Dinner - fish fillet with steamed vegetables.
6. Saturday. Breakfast - oatmeal with dried fruits. Lunch - spinach and cheese salad. Snack - a piece of watermelon. Dinner - steam cutlets, cucumber and tomato salad.
7. Sunday. Breakfast - fat-free yogurt, four quail eggs. Lunch - baked fish, rice porridge. Snack - a piece cottage cheese casserole. Dinner is a turkey sandwich.

In case of violation of the digestive organs, it is important not only to consult a doctor in a timely manner and start treatment, but also to follow a certain diet. If we talk about diseases of the stomach, then the solution to the problem for each specific ailment will be different. But there are certain principles of physiologically nutritious nutrition, which acts sparingly on the gastrointestinal tract. At the same time, a person receives the full amount of all useful substances and at the same time observes certain restrictions. Let us consider in more detail what kind of diet is needed for stomach disease, and for what pathologies it is useful.

Almost any deviation in the work of digestion requires the right approach to nutrition, which is included in the mandatory list of therapeutic measures. The diet is usually followed in such diseases:

• chronic or acute inflammation of the stomach;
• stomach upset;
• peptic ulcer;
• colitis;
• hepatitis;
• pancreatitis.

It is also important to follow a diet for pain in the intestines caused by infections, food poisoning or inflammation.

In order to determine which products should be excluded from the menu and which ones should be added, it is necessary to know not only the underlying disease, but also the presence of other chronic pathologies in the human body. Therefore, first you need to contact your doctor and undergo a complete examination. Only then can you get sound advice. When contacting a nutritionist, the patient can count on individual advice on proper nutrition.

Basic principles

In order to treat and prevent diseases associated with the stomach, it is necessary to follow certain rules in nutrition:

How to eat with some diseases of the stomach

Depending on what ailment affects the stomach and other digestive organs, various food restrictions are recommended. Let us analyze in more detail the features of the menu for common pathologies.

Acute gastritis

On the first day, the patient is recommended a strict diet restriction. Usually this is not difficult, since the disease contributes to a lack of appetite and even causes an aversion to food.
The initial period requires a complete refusal to eat, in a small amount the patient may receive weak and unsweetened tea or clean boiled water. After subsiding the most acute phenomena, it is recommended to expand the diet at the expense of a weak broth. Very useful at this moment is a decoction of rice or barley groats, which should be ground beforehand. Instead of bread, you can use freshly prepared crackers.

After severe pain is stopped, the yolk should be added to the broth, mashed porridge with a small amount butter, boiled egg (not hard boiled) or a little non-acidic fruit. Food should be served every four hours, portions should be very small, because the stomach should not be overloaded.

Within a few days, subject to the transition to the recovery stage, the menu expands and gradually approaches the usual. It is allowed to use lean fish and meat, which should be boiled, before that they must be turned through a meat grinder. They are served with mashed potatoes or vegetables. You can drink a meal with a compote of fresh fruits or dried fruits. Portions will gradually increase.
As all signs subside, the menu expands. However, for some time it is desirable to avoid the consumption of food that is heavy on the stomach. This applies to fatty meats and fish, fried and spicy foods, preserves and marinade, as well as foods that cause flatulence in the intestines.

Hypoacid gastritis

There are certain nutritional features in inflammation, when the pH of the gastric juice is lowered, and indigestion is often noted. The products taken by such a patient must meet two requirements: not to irritate the mucous membrane too much and stimulate the production of acid.

Gastric juice is helped to produce: beef broth, a concentrated decoction of vegetables, fish soup, freshly squeezed fruit and vegetable juices, steam cutlets. You can use whole milk, vegetables, fruits and berries in the form of puree. It is recommended to drink food with tea or weak coffee.
It must be remembered that the increase in juice production is facilitated by the consumption of smoked meat, caviar and mineral water. It is recommended to drink it warm in the morning before meals.

The sparing of the mucosa lies in the fact that the food should be only at a moderate temperature and in a frayed form, so as not to linger in the stomach for too long. You should eat in small portions 4-5 times a day. If the hypoacid state accompanies diarrhea, then it is necessary to consume plenty of fluids.

Low acidity in the stomach contributes to the introduction of pathogenic microflora into it. Therefore, in case of illness, one should especially strictly adhere to the hygienic rules of cooking.

Features of eating with increased acid production

Increased secretion of juice from the glands of the stomach, an excess of hydrochloric acid and enzymatic substances leads to a violation of the integrity of the mucous membrane. In this case, an important role is played not only by taking pills that reduce the secretion of juice, but also by the selection of the correct maximum sparing nutrition. It is mandatory to include in the diet of such a patient products that, when consumed, will help reduce acidity.

For this purpose, you can eat:

• soups with milk from cereals;
• some vegetables (except cabbage);
• shredded pasta or homemade noodles;
• milk and cream (with normal tolerance);
• use fresh sour cream and cottage cheese, only milk product should not be sour;
• soft-boiled eggs or steamed diet omelet;
• lean meat without tendons can be prepared in the form of meatballs, meat puree, rolls or cutlets;
• low-fat varieties of fish are boiled or steamed.

Boiled vegetables can be put on the table, it is best if it is carrots, zucchini, pumpkin, potatoes or beets. Of these, for a variety of nutrition, you can make puddings and mashed potatoes. With such a disease, it is recommended to eat cereals: rice, oatmeal, buckwheat, barley, pasta is also suitable. Fruits and berries are also useful, but only sweet varieties should be used. You can eat them fresh, get juice from them, cook jelly or compote.
In the acute period of hyperacid gastritis, it is better to eat meat in a grated form, cook porridge in milk, and then wipe it too. It is very useful to drink milk. If there is a lack of lactose in the body and intolerance to milk, you can simply add it to tea. Butter and vegetable oils are also beneficial.

Recipes for cooking with such a pathology should exclude the use of acidic products, since it will provoke pain syndrome. Under the ban are fried foods, spicy snacks, canned food and pastries, ice cream. From strong tea alcoholic beverages, coffee and soda water will have to refuse.

As the condition improves, the diet is gradually expanded, but fatty meats, fried foods, and dill and parsley should still be avoided. Nutritionists recommend drinking Borjomi and Essentuki an hour and a half before meals. They help lower the pH of gastric juice and improve the evacuation of the food bolus from this organ.

Dry bread, crackers, biscuits	Pancakes, rye bread, pies, cookies
Pureed cereals on the water (rice, semolina, buckwheat, oatmeal)	Barley, corn porridge, beans
Casseroles, puddings, soufflés	acidic foods
Chopped veal, rabbit or chicken meat	Lamb, pork, offal, sausage
Pike perch, cod, pike, perch (other types chopped or cutlet)	Fatty, fried and smoked fish
Soups pureed, slimy, vegetable broth	Soups on meat or mushroom broth, okroshka, borscht, beetroot
Steamed protein omelette, one yolk per day	Fried egg
Low fat milk, yogurt, cottage cheese, cheese	Cream, sour cream, mayonnaise

What to eat with intestinal disorders

When it comes to a diet to improve digestion in the pathology of the lower digestive system, products that cause fermentation and putrefaction in the intestines should be excluded.
The diet is necessary for people who have problems with the intestines during an exacerbation of chronic ailments or colitis, accompanied by fermentation. It is also important to exclude certain products in acute forms of the disease. The principles of the diet for dyspepsia and constipation will be different.

Depending on what disease the patient is concerned about, the nutritionist gives appropriate recommendations according to which meals should be prepared. The tasks of such a diet usually include:

• normalization of digestion and secretory work of the intestine;
• elimination or reduction of the activity of symptoms of the disease;
• restoration of normal motor skills;
• avoiding irritation of the inner walls of the intestine.

If the digestive functions are severely impaired, there is a problem with chewing and swallowing food, a diet corresponding to table number 2 is usually used. Its principle is that all foods are ground to a puree consistency.

Table number 3 is suitable for patients who suffer from constipation. In this case, food is recommended that mechanically, thermally or chemically, enhances peristalsis to evacuate processed food that causes parietal decay. Therefore, the principles of cooking are in this case the minimum grinding of products.

Table number 4 is used mainly when the process of inflammation and diarrhea prevails. One of the principles of the diet for indigestion is based on the fact that all mechanical and other irritants are excluded from the diet. Since dyspepsia occurs with fluid loss, its daily intake should be at least 2 liters.

A person with chronic or acute problems with the digestive system should contact a gastroenterologist and a nutritionist to select the most useful and appropriate diet.