Medical table 1 recipes. Carrot, apple, raisin salad. Blueberry kissel

Milk semolina soup

4 tsp semolina, 1 cup pasteurized milk, 1 cup water, 1/3 tsp. peasant butter, 1/4 egg, 1/5 tsp. granulated sugar, salt.

Mix milk (2/3) and water, boil, sweeten and salt to taste. Pour the sifted semolina, stirring, in a thin stream into the milk mixture and boil until the cereal is fully cooked. Beat the egg with the rest of the hot milk (no more than 70°C). Add the resulting egg-milk mixture to the soup, mix everything thoroughly and boil, not bringing to a boil. Before serving, add oil to the soup.

Mucous decoction of pearl barley

2 tbsp. l. pearl barley, water, salt on the tip of a knife.

Sort the grits, rinse and pour cold water in a ratio of 1:10. Boil for about 3 hours, periodically replenishing the amount of evaporating water. Strain the resulting broth or rub it through a sieve (preferably a hair sieve), salt to taste. In the process of preparation, a portion of the broth with a volume of about 2 glasses should be obtained.

Mucous decoction of barley groats

2 1/2 tbsp. l. barley groats, water, salt on the tip of a knife.

Sort barley groats, rinse and prepare a decoction according to the recipe given above. Serve the resulting broth to the table cooled down.

Sweet slimy decoction of pearl barley

2 tbsp. l. pearl barley, 1 glass of water, sugar, salt on the tip of a knife.

Prepare a decoction of cereals. Then add sugar to the mashed broth to taste and stir. Serve moderately hot.

Mucous barley decoction with butter

2 tbsp. l. pearl barley, 2/3 tsp. peasant butter, water, salt on the tip of a knife.

Prepare a decoction of pearl barley (see recipe above). Rub it through a hair sieve, salt and boil over low heat. Before serving, cool to the optimum temperature and add fresh butter.

Pearl barley slimy milk soup

2 tbsp. l. pearl barley, 2/3 tsp. peasant butter, 3/5 cup pasteurized milk, 350 grams of water, 1/4 egg, 1/5 tsp. granulated sugar, salt on the tip of a knife.

Sort the grits, rinse and pour hot water. Boil until completely softened, then put on a sieve without rubbing. Pour 1/4 of boiling milk into the resulting slimy broth, bring to a boil. From the remaining hot milk and eggs, prepare the egg-milk mixture, season the soup with it. Add sugar, salt to taste, stir everything and warm over low heat. Before serving, add butter to the table.

Mucous decoction of pearl barley with butter and sugar

2 tbsp. l. pearl barley, 2/3 tsp. peasant butter, water, sugar, salt.

Rub the finished decoction of pearl barley (see preparation above) through a sieve, then add sugar to taste and stir. Boil over low heat. Before serving, cool the broth to the optimum temperature and put fresh butter in it.

Mucous decoction of oatmeal

2 tbsp. l. oatmeal, water, salt, sugar.

Pour oatmeal with cold water in a ratio of 1:7, cook until completely boiled, replenishing the amount of evaporating water. Strain the finished broth through a hair sieve, add a minimum amount of salt and sugar, bring the broth to a boil, but do not boil. Serve warm.

Pureed oatmeal milk soup

2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 2 cups water, 2/3 tsp. peasant butter, salt, 1/5 tsp. granulated sugar, 1/4 egg.

Pour oatmeal into hot water, cook until completely boiled and rub together with the liquid. Add salt, sugar, add hot milk to the broth, bring the broth to a boil and cook over very low heat. Season the finished soup with an egg-milk mixture prepared on the basis of hot milk (temperature not higher than 65 ° C) with an egg. Before serving, add fresh butter to the soup.

Mucous oatmeal soup with milk and vegetable oil

2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 1/5 tsp. granulated sugar, 1/4 egg, 1/2 cup water, 2 tsp. refined vegetable oil, salt.

Pour oatmeal into boiling water, boil over low heat until tender (at least an hour). Strain the resulting broth (do not wipe) and bring to a boil. Fill the broth with a mixture prepared from hot milk (temperature not more than 70 ° C) and eggs, add vegetable oil. Let the soup cool to the right temperature before serving.

Soup milk slimy rice

2 tbsp. l. rice, 1/4 egg, 2/3 cup pasteurized milk, 2 tsp. peasant butter, 1/2 cup water, sugar, salt.

Rinse rice, pour hot water and boil for at least an hour. When the rice is completely boiled, strain the broth through a sieve without rubbing. Boil the resulting liquid, lightly salt, sweeten, add the egg-milk lezon. Before serving, add butter to the soup. Preparation of the lezon: stir the egg, add hot milk while stirring constantly. Heat the mixture in a water bath until thickened, but do not boil.

Soup barley slimy milk

2 tbsp. l. barley groats, 1/2 cup pasteurized milk, 1 1/2 cups water, 1/4 eggs, 1/5 tsp. granulated sugar, 2 tsp. peasant butter, salt.

Rinse the groats with running water and, pouring hot water, put on fire. Boil until completely softened, put on a sieve without wiping. Add hot milk to the resulting slimy broth and bring to a boil over low heat. Having seasoned the soup with a mixture of hot milk and eggs, boil a little over very low heat. Dilute salt, sugar, oil in the finished soup. Soup is served at the table.

Mucus decoction of rice

2 tbsp. l. rice cereal, 1 glass of water, salt on the tip of a knife.

Rinse rice, pour cold water. Boil the cereal over low heat for at least 2 hours. Strain the resulting rice broth through a sieve, salt.

Mucous decoction of rice in milk

2 tbsp. l. rice cereal, 1 cup pasteurized milk, 1/3 tsp. butter peasant butter, 2/3 tsp. soybean oil, 1 glass of water, sugar, salt on the tip of a knife.

Rinse rice groats with running water, pour cold water. Boil the cereal over low heat (at least 2 hours). Pour hot milk into rice broth mashed through a hair sieve. Thoroughly mix the butter with soybean and, with constant stirring, add hot rice water in small portions to the resulting mixture. Mix well. The broth is slightly sweetened and salted.

Mucous decoction of pearl barley with milk

2 tbsp. l. pearl barley, 1 cup pasteurized milk, 1/2 cup water, salt on the tip of a knife, sugar.

Wash pearl barley, pour cold water over and boil for about 3 hours, periodically replenishing the amount of boiling water. When the cereal is boiled, rub it together with the broth through a hair sieve, add hot boiled milk, salt and sugar to taste.

Mucous decoction of pearl barley with milk and homogenized cottage cheese

2 tbsp. l. pearl barley, 2/5 cup pasteurized milk, 1 tbsp. l. low-fat homogenized cottage cheese, 1 cup water, sugar, salt on the tip of a knife.

Pour the washed pearl barley with cold water and boil for about 3 hours. As the water boils, add hot water to the broth. Rub the resulting barley mixture through a sieve without discarding. Dilute homogenized cottage cheese with chilled pasteurized milk, combine with pearl barley broth, salt and sweeten to taste.

Mucous decoction of pearl barley with milk, yolk and soybean oil

2 tbsp. l. pearl barley, 4/5 cup pasteurized milk, 1 egg yolk, 1 tsp. soybean oil, water, sugar, salt on the tip of a knife.

Prepare a decoction of pearl barley in milk, as described above. Beat the yolk with soybean oil, gradually and with constant stirring add the broth and milk to it, salt and sweeten to taste. Mix everything thoroughly. Serve warm.

Egg dishes

Soft-boiled egg

1 egg, salt.

Put the washed egg in cold water, a little salt. Boil the egg until cooked (from the moment of boiling 3-3.5 minutes), after boiling, put in cold water (so that the shell can be easily removed). It can be served with a piece of fresh butter.

Steam omelet

2 eggs, 1/2 cup milk, 1/5 tsp. butter, salt on the tip of a knife.

Steam the beaten egg-and-milk mixture in a greased form. The thickness of the omelette for better baking of the mixture should not exceed 4 cm. When serving, put the omelette on a plate and pour over melted butter.

Steam omelet on squirrels

2 proteins, 1/2 cup milk, 1/5 tsp. butter, salt.

Carefully break the washed eggs, carefully separating the whites from the yolks. Beat the whites with a whisk with a small amount of salt, add milk, continuing to beat. Pour the resulting mixture into greased and floured molds, cook on a steam bath.

Egg porridge

1/2 cup milk, 2 eggs, 1 tsp. peasant butter, salt.

Mix all ingredients without oil, pour into a saucepan. Add oil and cook with stirring for 5-7 minutes until a semi-liquid porridge is obtained. Porridge can also be cooked in a water bath.

Main courses

Meat soufflé

100 grams of raw meat or 60 grams of boiled meat; for the sauce: 2 tbsp. l. pasteurized milk, 1/4 tsp. wheat flour, 1/4 egg, 1 tsp. vegetable oil, 1/3 tsp. peasant butter, salt on the tip of a knife.

Boil the meat, cleaned of tendons, fat and films, pass several times through a meat grinder, salt, pour in vegetable oil, then freshly prepared sauce and yolk. Beat the egg white separately into a thick, strong foam, add last to the minced meat and carefully knead everything. Transfer to a greased pan and steam. Preparation of the sauce: spasser the flour in a frying pan without oil, stirring constantly, pour in the milk in a thin stream and heat until thickened. Drizzle with melted butter before serving.

Cod fish quenelles

110 g gutted cod, 1/4 egg, 1/3 tsp. butter peasant butter; for the sauce: 1/2 tsp. wheat flour, 1 1/2 tbsp. l. pasteurized milk, salt.

Pass the cleaned cod fillet several times through a meat grinder with a fine grate, pour in the sauce, add the yolk and whites whipped into a strong foam, mix everything gently. Form small quenelles from the resulting mass, lower them into a saucepan with boiling water and cook over low heat until tender. Preparation of the sauce: spasser the flour, pour hot milk in a thin stream, boil over low heat. Put the finished quenelles on a plate and drizzle with oil.

Boiled cod soufflé

125 g gutted cod, 1/2 egg, 1/3 tsp. peasant butter, salt; for the sauce: 1/2 tsp. wheat flour, 1/2 tbsp. l. pasteurized milk; peasant butter for greasing the mold.

Rinse the gutted cod, cut it into fillets without skin and bones, boil and cool. Skip the boiled fish twice through a meat grinder, add the sauce made from milk and flour (see previous recipe). Add salt, yolk and whipped protein to the resulting mass, beat everything thoroughly. Transfer the soufflé to a greased stewpan, steam. Before serving, transfer the soufflé to a plate and drizzle with oil.

Cereal Dishes

Milk semolina porridge

2 tbsp. l. semolina, 2/5 cup, 3/5 cup pasteurized milk, 1/2 tbsp. l. peasant butter, granulated sugar.

Pour the sifted semolina into boiling water. Boil with constant stirring for 10 minutes. Introduce hot milk into boiled cereals, add granulated sugar, stir and cook for about 5 more minutes. Before serving, pour semolina porridge with melted butter.

Viscous semolina porridge with milk

2 tbsp. l. semolina, 4 1/2 tbsp. l. water, 3/5 cup pasteurized milk, 1/3 tsp. butter, 1/2 tsp. granulated sugar, salt on the tip of a knife.

Measure a certain volume of cereals and, with constant stirring, pour into hot water, cook until half cooked, add salt, sugar, pour hot milk. Boil until the cereal is completely boiled. Before serving, add fresh butter to the porridge.

Semolina porridge with fruit broth

2 tbsp. l. semolina, 8 tbsp. l. fruit decoction, 1/2 tbsp. l. butter.

Prepare a decoction on apple leftovers: take the peel and cut out the core, pour water, boil over low heat for about 10 minutes, strain. Gradually pour semolina into the resulting boiling broth, stirring continuously. Cook until the cereal is fully cooked. Before serving, put a piece of fresh butter, 1 tsp, into the porridge. honey.

Semolina porridge with milk and yolk

2 tbsp. l. semolina, 1/2 cup water, 1 cup milk, 1/2 egg yolk, 1/4 tbsp. l. butter peasant butter, 1 tsp. honey.

Boil a mixture of milk and water, taken in equal amounts, pour semolina in a thin stream and cook, stirring, for 20 minutes. Salt before the end of cooking. Grind the yolk with butter and a tablespoon of milk. Fill the finished porridge with this mixture. To get sweet porridge, cook everything according to the same recipe, just add a spoonful of honey to the finished porridge, stir.

Kiseli

Kissel from blackcurrant

1 1/2 tbsp. l. blackcurrant berries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, a few blackcurrant leaves, 1 glass of water.

Kissel is prepared only from ripe and juicy berries. Sort the currants and rinse well with cold water. Then squeeze the juice, pour it into a bowl (can be enameled) and leave in the cold. In the meantime, put the remaining mass in a saucepan, pour hot water over it and boil for about 5 minutes along with washed currant leaves (optional). Strain the broth through cheesecloth or a fine sieve, pour sugar into it, boil, remove foam from the surface with a slotted spoon. Pour the starch diluted with cold water into the hot syrup and quickly bring to a boil with vigorous stirring. After brewing the starch into the jelly, immediately pour in the chilled juice. Stir the finished jelly thoroughly and pour into glasses. So that a film does not form on the surface of the jelly, sprinkle the jelly with a small amount of sugar.

Kissel from strawberries

4 things. strawberries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch.

Sort the berries, remove the stalks, rinse with running water and rub through a fine sieve. Pour the resulting juice into a bowl (faience is recommended, enameled can be) and put in a cool place. The mass left after wiping the berries, put in a saucepan and pour hot water, add sugar, stir thoroughly, boil, strain through a sieve. Pour potato starch, previously diluted with cold boiled water, into the finished syrup and bring to a boil. After boiling the jelly, stop heating and quickly mix it with the prepared berry juice. Pour the finished jelly into portioned dishes and sprinkle with sugar on top.

Kissel from pumpkin and apples

1/5 of a small apple, 2 times more pumpkin, 1 tsp. potato starch, 8 tbsp. l. water.

Washed and peeled and peeled apples and pumpkin cut into small pieces, pour boiling water, boil until softened, rub through a sieve along with the broth and stir. Pour water into the resulting puree, add sugar, stir everything and boil. Then add starch, diluted with cold water, and quickly bring to a boil. Pour the finished jelly into glasses, sprinkle with sugar and cool.

Kissel from apples

1/2 medium apple, 4/5 cup water, 2 tsp. granulated sugar, 1 tsp. potato starch.

Peel the washed apples from the skin and seed box, cut into thin slices, put in a saucepan and, pouring hot water, cook until the apples are fully cooked. As soon as the fruits are boiled, strain the broth, wipe the apples through a sieve. Add sugar, mashed potatoes to the broth, bring to a boil, pour in the starch (diluted with cold boiled water), bring to a boil again with quick stirring (but do not boil, otherwise the jelly will become liquid). Immediately after cooking, pour the finished jelly into glasses or cups, sprinkle with sugar and cool.

Kissel from peaches

1-2 peaches, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 8 tbsp. l. water.

Free the peach from the pit, washed well in running water. Pulp put in a saucepan, pour hot water and cook until completely softened. Then wipe through a sieve, add the strained broth, add sugar, boil and pour in the dissolved starch. Then perform all operations according to the recipe "Apple Kissel".

Kissel from dried apricots

4 things. dried apricots, 1 tbsp. l. granulated sugar, 1 tsp. potato starch (incomplete), 4/5 cup water.

Put the washed and disassembled dried apricots in a saucepan, pour hot water and boil until completely softened. Then strain the broth, and wipe the fruits through a sieve. Combine fruit puree with broth, add sugar and boil. Carefully pour the dissolved starch into the hot jelly and repeat the same operations as in the "Apple jelly" recipe.

Kissel from fresh apricots

2 apricots, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 8 tbsp. l. water.

Washed apricots, carefully remove the pits. Put the bones in a saucepan, pour boiling water and boil for 5 minutes. Pour the apricots with the resulting broth and boil them until soft. Rub the finished apricots through a sieve (along with the broth), add granulated sugar, boil and pour in the dissolved starch. Further preparation of jelly is similar to the recipe for "Apple Kissel".

Rosehip kissel

1/2 st. l. dry rose hips, 2 tsp. granulated sugar, 1 tsp. potato starch, 4/5 cup water.

Sort dried rosehips, rinse, mash, then pour hot water over the fruits, close the lid and leave to swell for 10 minutes. Then boil the fruits in the same water in which they swelled until completely softened. Close the pot where the rose hips are cooked, tightly close the lid. Strain the finished broth, and wipe the rose hips through a sieve. Combine the broth with mashed rose hips, add sugar, boil and combine with starch (diluted with cold boiled water). Pour the jelly into glasses, cool.

Blueberry kissel

1 st. l. (without a slide) dry blueberries, 1 tbsp. l. granulated sugar, 1 tsp. potato starch, 4/5 cup water.

Sort dried blueberries and rinse in warm water. Pour prepared berries with cold water and cook until completely softened (about 20 minutes). Softened berries are thoroughly mashed (without removing them from the water) so that all the nutrients pass into the broth. Strain the resulting broth, and squeeze the remaining berries through gauze folded in several layers. In a ready-made broth of blueberries (already without berries), pour sugar, boil and brew with diluted starch.

Kissel milk

8 art. l. pasteurized milk, 2 tsp. granulated sugar, 1 1/2 tsp. cornstarch, vanillin.

Pour sugar into hot milk, boil. Remove the pan with milk from the heat and pour in the starch previously diluted with cold milk. On low heat and stirring constantly, cook the jelly for only a few minutes and remove from heat. Add vanillin to the finished jelly, pour into portioned dishes moistened with water, sprinkle with sugar and cool. Before serving, the chilled jelly can be put out of the mold on a plate.

Kissel milk with carrots

1/2 carrot, 3/5 cup pasteurized milk, 1/2 tsp. potato starch, 1 tsp. granulated sugar, a few crystals of vanillin.

Wash, peel and grate the carrots. The resulting mass is mixed with a small amount of water. Rub the softened carrots, sweeten, dilute with hot milk and bring to a boil. Fill the boiling liquid with potato starch diluted with cold milk. Kissel quickly boil, remove from the stove and pour into glasses. Refrigerate the finished dessert.

Kissel milk with pumpkin

50 gr pumpkin, 1/2 tsp. potato starch, 3/5 cup pasteurized milk, 1 tsp. granulated sugar, a few crystals of vanillin.

Washed and peeled and peeled with seeds, cut the pumpkin into small cubes, put in a bowl and simmer until soft. Wipe the finished pumpkin, pour hot milk and add sugar. Bring the resulting mass to a boil and cook further in the same way as milk jelly with carrots (see previous).

desserts

Currant jelly

1 st. l. with a slide of currants, 1 1/2 tsp. granulated sugar, 1/5 tbsp. l. gelatin.

Squeeze out the juice from the berries that have been disassembled and washed with running water, which should be put away in the cold in a non-oxidizing dish (faience, etc.). The remaining squeezes (after squeezing the juice) pour hot water and cook for about 10 minutes. Strain the resulting broth, add sugar, stir and heat again to a boil (if a yen appears, remove). Introduce gelatin pre-soaked for 30 minutes into the hot syrup and stir thoroughly until the latter is completely dissolved. Add chilled berry juice to the finished sugar-gelatin syrup, mix, pour into a mold and let cool.

Milk jelly

1/2 cup pasteurized milk, 2 tsp. granulated sugar, 1 tsp. gelatin, 1 tbsp. l. water, vanillin.

Soak gelatin in a tablespoon of cooled boiled water. Boil milk, add sugar, vanillin, add soaked gelatin and bring to a boil, stirring constantly so that the gelatin is completely dissolved. Rinse the molds with cold boiled water and pour the finished mixture over them, cool until the jelly solidifies completely.

Raspberry jelly

2 1/2 tbsp. l. with a slide of raspberries, 1 1/2 tbsp. l. granulated sugar, 1/5 tbsp. l. gelatin, 1 glass of water.

Sort the berries and rinse in water. Prepare sugar syrup, add swollen gelatin to it, immerse prepared raspberries in the resulting mixture, bring to a boil, and then let it brew for 15 minutes. Strain the prepared mixture, pour into a mold and cool.

Strawberry mousse

1/2 cup wild strawberries (garden), 1 1/2 tsp. granulated sugar, 1 tsp. gelatin, 1 glass of water.

Take half a glass of peeled and washed strawberries, wipe through a sieve, put the mass in a cup and put it in the cold. Add sugar to hot water, dissolve, add gelatin soaked in boiled water and boil quickly. Combine the finished syrup with pureed strawberries, mix and cool to 30 ° C. Beat the chilled puree-like mass on ice until a thick homogeneous foam is formed, spread it into molds and put it in the cold. Before serving, dip the molds 2/3 into hot water and put the mousse on a plate. You can pour syrup or serve milk with mousse.

Snowballs

2 eggs, 3/5 cup pasteurized milk, 3 tsp. powdered sugar, 1/5 tsp. wheat flour.

Gently break the thoroughly washed and cooled eggs, separating the whites from the yolks. Beat the cooled proteins into a stable foam, gradually adding powdered sugar (a total of 1 tsp). Pour the milk into a saucepan, boil and, reducing the heat to a minimum, lower the beaten squirrels into it with a teaspoon. Cook them for no more than 5 minutes. Take out the finished snowballs with a slotted spoon and put them on a plate. Mix the flour with the yolks, the rest of the powdered sugar, dilute with hot milk (from the boiled snowballs) and boil in a water bath until thickened. Pour the yolk sauce over the snowballs laid out on a plate, cool and serve.

Table number 1. Indicated for gastric ulcer and 12 duodenal ulcer, for 6-12 months. after exacerbation, as well as gastritis with high acidity. This medical diet has two modifications - table No. 1a and 1b. They are assigned sequentially. If diet No. 1 is designed for a long time, then diet No. 1a is prescribed during an exacerbation of an ulcer or gastritis, and diet No. 1b - in a two-week period of remission of exacerbation.

Table No. 1 is more flexible than its modifications, but requires strict adherence to some rules:

1. Meals should be fractional and frequent - 5-6 times a day. Smaller amounts of food pass through the digestive tract more easily and are digested faster.
2. All food should be boiled, steamed or baked in foil or under a lid (kalorizator). Such food remains soft and does not damage the gastrointestinal mucosa. Fried, hard, baked on an open pan and raw are not allowed.
3. All food must be chewed thoroughly.
4. All food should be warm. Hot and cold must be avoided.
5. Salt must be limited, because sodium irritates the gastric mucosa and. The diet is allowed to consume salt up to 8 g per day, but not so long ago, WHO reduced the daily intake of table salt to 5 g per day.

All food that mechanically damages or irritates the gastrointestinal mucosa, is poorly digested and increases acidity is excluded from the diet.

• Flour products: fresh bread, rye bread, rich and puff pastry;
• Meat: all fatty meats, as well as tough goose and duck;
• Fish: fatty fish, salted fish;
• Cereals: legumes and all hard cereals - barley, pearl barley, millet, corn;
• First courses: borscht, cabbage soup, okroshka, soup with meat or mushroom broth;
• Vegetables: fiber-rich raw crunchy vegetables (cabbage, radish, radish, swede, onion, turnip, cucumber, sorrel, etc.), mushrooms;
• Fruits: all sour or unripe, dried fruits;
• Eggs: fried or hard boiled;
• Finished products: salted cheese, sausage, canned food, smoked meats, sauces, snacks, marinades, homemade pickles, semi-finished products;
• Sweets: chocolate, ice cream;
• Drinks: coffee, carbonated drinks, kvass.

Table No. 1 includes a wide range of products that easily pass through the gastrointestinal tract, are quickly absorbed, gently affect the mucous membrane of internal organs, nourish and help recover faster.

• First courses: mashed and (except for cabbage), cereal slimy soups (but not meat or fish), puree soups;
• Vegetables and fruits: boiled chopped (purified) or in the form of steam puddings, sweet fruits and berries;
• Cereals: pureed or slimy cereals - buckwheat, rice, oatmeal, semolina, pasta;
• Meat and fish: boiled lean meat, boiled low-fat fish (,), meat, fish steam cutlets, boiled without skin, liver, home-made low-fat pate;
• Oil: refined;
• Dairy products (forbidden on diet No. 1a): non-sour curdled milk, fermented baked milk, fresh low-fat, better mashed, non-sour;
• Eggs: or in the form of steam;
• Flour products (forbidden on diet No. 1a): white stale, white lean crackers;
• Drinks: vegetable, fruit, berry juices, decoction, jelly, sweet compotes, pureed, cocoa - weak, with milk;
• Sweets (forbidden on diet No. 1a): marshmallows, honey, marshmallow, jam;

As the general condition improves, food is given boiled, but not pureed.

Table No. 1a is indicated for exacerbations of peptic ulcer, exacerbations of chronic gastritis with high acidity. The task of table No. 1a is to provide the body with all the necessary nutrients during an exacerbation and provide favorable conditions for reducing inflammation.

For this you need:

1. Exclude everything that irritates the gastrointestinal mucosa - hot, cold, spicy, sour, salty foods;
2. Exclude what damages the gastric mucosa - hard and solid food.

All foods on Diet 1a must be boiled, steamed, baked without a crust, and then chopped. Chopped, mashed, slimy food is the main condition and difference of this table modification. During the period of exacerbation, cereals should be crushed or slimy, poultry and fish should also be chopped and cooked in the form of soufflé or steam cutlets. Vegetables and fruits are also thermally processed and crushed.

For diet No. 1a, the list of allowed products of table No. 1 is suitable, but it must be additionally excluded from it:

• All flour products;
• All dairy products;
• All confectionery.

The nutritional value of this table is lower and it is reduced due to carbohydrate food, since the patient observes bed rest. The duration of such a diet takes an average of 10 days. After that, diet No. 1b is prescribed for 14 days.

Table number 1b is indicated for subsiding exacerbation of peptic ulcer and chronic gastritis with high acidity. Before switching from diet No. 1a to No. 1 after an exacerbation, it is necessary to adhere to diet No. 1b for 10-14 days so that the transition is not too stressful for the body.

Everything that irritates and damages the gastrointestinal mucosa is still excluded from the diet - hot, cold, salty, spicy, sour, hard, hard. All food is cooked on water or steamed, and served in a mushy and crushed form. Fractional nutrition - every 3 hours in small portions.

The diet of table No. 1b already includes crackers from white bread, but not ruddy and very thinly sliced. The rest of the flour products remain banned. Cream and fresh cottage cheese are returning to the diet, but fermented milk drinks are still prohibited.

Confectionery remains banned for another two weeks. When moving from table No. 1b to No. 1, they should be added carefully and gradually so as not to provoke an exacerbation.

Diet No. 1 and its two modifications are a complex of nutrition, which is aimed at restoring the body, starting from the acute phase of the disease and ending with the maintenance regimen (calorizator). Strict adherence to the rules of the diet and a competent choice of products will help you recover faster and prevent exacerbation in the future.

Table 1 is a medical diet developed by the Soviet nutritionist M.I. Pevzner. To fully restore the functioning of the digestive system, it is recommended to adhere to dietary nutrition table 1 for six months to a year.

Gastroenterologists prescribe this therapeutic diet for the following pathologies of the digestive tract:

• gastric ulcer during the period of remission and after exacerbation;
• gastritis with high acidity (acute and chronic course);
• rehabilitation period after gastric surgery;
• esophageal burns.

The foundation of the diet for gastritis table 1 is based on the basic principles of treating this pathology: providing good nutrition, a balanced diet, thermal, chemical and mechanical sparing of the mucous membrane of the esophagus and stomach, rejection of products that cause increased production of hydrochloric acid, i.e. gastric juice.

Diet No. 1 was introduced in hospitals, and is also provided for in the sanatorium treatment of patients with the listed problems. A rich selection of products and simple cooking principles make it easy to follow a diet at home for a long period of time.

The main characteristics of the diet table number 1

The amount of proteins - up to 100 g, lipids - up to 100 g, carbohydrates - up to 400 g. The daily rate of free liquid is 1.5-1.6 liters, salt - up to 12 grams.

The total calorie content of the daily menu is up to 3000 kcal. Eating in small portions - 5-6 times a day, the entire amount of food is distributed evenly, so that the total weight of a single meal does not exceed 350 g.

Treatment of gastritis and peptic ulcer involves strict adherence to diet. Overeating is categorically contraindicated, especially at night, since during sleep the digestive tract organs must be provided with proper rest.

The last meal is no later than 2.5 hours before going to bed.

It is useful after consultation with a gastroenterologist observing you to daily use of medicinal mineral waters with the following indicators: mineralization level from 2 to 6 grams per liter, high content of carbonates and sulfates.

The intake of mineral and medicinal table waters, especially in the conditions of a sanatorium, where the springs are located in close proximity to the territory of the institution, leads to a natural decrease in the secretion of gastric juice.

Based on these indicators, as well as taking into account the permitted products, experienced nutritionists make up an approximate diet for the day, week, month, etc.

Diet 1 table - food table

A table of what you can and cannot eat with a diet table 1 is convenient to print and hang in the kitchen, then the list of products will always be at hand. Below is a menu for the week, which you can easily make varied thanks to the options for each day.

Table 1 diet - menu for the week

(composed of the options below for each meal)

Breakfast:

• Steam omelette on the water and oatmeal porridge on skimmed milk with a teaspoon of butter, mate tea (weak).
• Soft-boiled egg and rice milk porridge rubbed through a sieve, chicory drink.
• Cottage cheese and banana puree, grated beetroot salad dressed with corn oil, a slice of dried white bread with butter, green tea.
• Buckwheat porridge on the water, protein omelette, chicory drink with milk.
• Mashed potatoes and carrots, scrambled eggs in milk, chamomile tea with bee honey.

Lunch:

• Apple baked with honey.
• Pear-mango puree.
• Banana mashed with a fork and drizzled with rosehip syrup.
• Creamy jelly in milk.
• 150 g of cottage cheese with raspberries grated with sugar.

Dinner:

First course:

• Puree potato soup with grated cauliflower and zucchini.
• Carrot-zucchini pasta on the water with croutons of white bread.
• Slimy barley soup with whipped cream and egg dressing.
• Soup of pureed oatmeal with potatoes and cream.
• Buckwheat puree soup with mashed carrots.

Second course:

• Zucchini-potato puree with boiled pike-perch meatballs.
• Liquid mashed potatoes with turkey fillet soufflé.
• Boiled wheat porridge with vegetable oil, chicken dumplings.
• Pureed rice porridge and lean veal steam cutlets.
• Buckwheat porridge grated with butter and boiled hake fillet with carrots.

Beverages:

• Compote of prunes and raisins.
• Compote of dried apples and pears.
• Kissel raspberry.
• Rosehip decoction.
• Melissa tea with honey.

Afternoon snack:

• A glass of baked milk.
• Fruit mousse (peaches, plums, apricots, persimmons).
• Freshly squeezed juice from sweet apples and grapes.
• Biscuit cookies with weak sweet tea.
• Curd cream with blueberries.

Dinner:

• Vermicelli casserole, fish dumplings.
• Pasta with cottage cheese and butter, fish casserole with egg.
• Stewed pollock with carrots and beets (ground vegetables).
• Mashed potatoes with meatballs.
• Chicken zrazy steamed with grated buckwheat porridge.

Before bedtime: a glass of whole or baked milk.

Compliance with table 1 diet after surgery allows the patient to recover as soon as possible and normalize the work of all internal organs.

A balanced diet, varied and tasty, provides the body with all the bionutrients necessary to maintain the health of all systems. Adhering to this diet is not difficult.

The main thing is not to be lazy to use a variety of products and their combinations daily. Thus, even for children, table 1 will not be a burden.

Stay healthy and enjoy your meals!

The main "Table 1" is a therapeutic diet, which is prescribed for burns of the esophagus, at the stage of healing of stomach ulcers, with exacerbation of chronic gastritis, in the postoperative period.

The delicate mucosa of the stomach and intestines during these periods must be completely calm. "Table 1" with its diet and menu for a week helps to relieve pain, discomfort, and normalize digestion.

General principles of the "Table 1" diet: menu for the week

Dishes can be prepared in any way, but be sure to wipe or chop well. You can eat fried and baked meat, but only without a crust.

The menu for the week of the "Table 1" diet should not include food that takes a long time to digest, causes fermentation, gas formation, increased production of gastric juice, as well as food that irritates the gastric mucosa.

You can eat:

Dry (the day before yesterday) bread, dry biscuit cookies;

Boiled lean meat, poultry fish;

Eggs in the form of an omelette or soft-boiled;

Boiled cereals from rice, oatmeal, buckwheat, semolina;

Vegetables mashed boiled (raw can not be eaten);

Pureed sweet fruits and berries;

Vegetable and butter.

You can drink any drinks except carbonated, chilled and coffee. Dishes should be prepared in the form of mashed soups, mashed vegetables. In general, food should be soft, easy to digest.

Everything rough, salty, sour, pickled, smoked is prohibited. Of the cereals, barley, millet, barley, corn are not suitable for the menu for a week in the "Table 1" diet. You can not eat cheese, chocolate, ready-made hot sauces, ice cream, rye bread.

Diet "Table 1": menu for the week

The norm of calories on this diet is no more than 3 thousand kilocalories. This is quite a lot, but should be eaten in small portions.

Monday

Breakfast: dried white bread sandwich with doctor's sausage, black tea with honey or milk.

Second breakfast: biscuits with coffee.

Lunch: milk soup with vermicelli, meatballs with sour cream sauce, compote.

Snack: pureed apple or pear.

Dinner: cottage cheese pudding with berries.

Before bed: a cup of drinking yogurt

Curd pudding with berries

Ingredients:

Half a kilo of grated cottage cheese;

Three tablespoons of sugar;

Two tablespoons of semolina;

Vanillin to taste;

A pinch of salt;

Two tablespoons of raisins.

Beat the egg with sugar, mix with cottage cheese and other ingredients. To mix everything. Pour the mass into molds greased with butter and bake at 180 ° C for 30 minutes. Serve with grated berries.

Tuesday

Breakfast: three egg white omelet with milk, biscuits.

Second breakfast: boiled carrots in the form of mashed potatoes with raisins and a spoonful of honey.

Lunch: minced fish cutlet with mashed potatoes with sour cream sauce, pear compote.

Afternoon snack: berry jelly.

Dinner: carrot roll with chicken, marshmallows and green tea.

Before going to bed: a cup of yogurt, one biscuit cookie.

Carrot roll with chicken

Ingredients:

Half a kilo of carrots;

Egg;

A tablespoon of semolina;

Chicken breast;

Vegetable oil;

Half a glass of sour cream;

Grind the breast. Boil carrots, grate, combine with egg and semolina. Grease a sheet of parchment with vegetable oil. Spread the carrots, salt. Spread minced chicken on top, season with salt. Form the rudders, grease the top with sour cream and bake at 200°C until done.

Wednesday

Breakfast: boiled milk rice porridge with honey, soft-boiled egg.

Second breakfast: dried bread sandwich with doctor's sausage.

Lunch: potato soup, veal meatballs with sour cream sauce.

Afternoon snack: pureed berries with honey.

Dinner: grated beetroot salad, mashed potatoes, veal meatballs.

Before going to bed: a cup of warm milk with honey.

Veal meatballs

Ingredients:

Half a kilo of veal;

Half a cup of round rice;

Salt to taste;

A spoonful of butter;

Bulb;

small carrot;

A piece of stale roll;

Half glass of milk.

Soak the bun in milk. Cook rice. Grind veal together with onions and combine with rice and rolls. Salt and knead the minced meat. Dissolve the oil in a saucepan, fry coarsely grated carrots. Form meatballs. Put the meatballs in the thicket of the double boiler, put the carrot on top, pour in a quarter cup of water and cook for 30 minutes.

Thursday

Breakfast: scrambled eggs, boiled carrot salad with honey.

Second breakfast: coffee and biscuits.

Lunch: chicken noodles, a piece of boiled chicken with mashed zucchini or potatoes.

Afternoon snack: their peach jelly.

Dinner: cheesecakes with sour cream sauce.

Before bed: drinking yogurt.

Cheesecakes with sour cream sauce

Ingredients

Half a kilo of grated cottage cheese;

Half a glass of flour;

Two eggs;

Two spoons of sugar;

25 grams of butter;

Half a cup of sour cream.

Beat eggs with sugar, combine with cottage cheese and flour. Form cheesecakes. Spread out on a greased baking sheet and bake for 30 minutes. at 180°C. Serve with sour cream.

Friday

Breakfast: buckwheat porridge with milk, soft-boiled egg, tea or coffee with milk foam.

Second breakfast: pureed cottage cheese with jam.

Lunch: milk soup with oatmeal, a piece of steamed chicken, rosehip broth.

Afternoon snack: milk jelly.

Dinner: pumpkin-semolina pudding, boiled beetroot salad, tea.

Before going to bed: drinking yogurt or biokefir.

pumpkin semolina pudding

Ingredients:

150 g of semolina;

Three hundred grams of pumpkin;

A glass of milk;

A pinch of salt;

Two tablespoons of sugar;

A spoonful of vegetable oil.

Cut the pumpkin into cubes, stew and puree in a blender. Boil semolina. Grind the yolk with sugar, beat the protein with salt with a mixer. Connect everything. Pour the mass into a greased form and bake the pudding in the oven at 180 ° C until cooked.

Saturday

Breakfast: baked pink salmon in butter, grated boiled beets and carrots with sour cream, tea.

Second breakfast: coffee with biscuits.

Lunch: soup with meatballs, mashed potatoes with butter.

Snack: a cup of pureed cottage cheese with honey.

Dinner: vermicelli with grated egg, steam cutlet.

Before going to bed: warm honey milk.

Baked fish

Soak fish fillets in milk. After half an hour, take it out, put it on a sheet of foil, salt it, put a little oil on top and send it to the oven for 20 minutes.

Sunday

Breakfast: airy milk omelette, diet sausages and a slice of stale bread.

Second breakfast: pureed apple with honey.

Lunch: vegetable puree soup with breadcrumbs, beef cutlet with mashed potatoes.

Afternoon snack: berry jelly.

Dinner: syrniki with sour cream, carrot salad with honey.

Before going to bed: green tea with a biscuit.

Vegetable puree soup

Ingredients:

One and a half liters of water;

Three potatoes;

Small bulb;

small carrot;

Three hundred grams of zucchini;

A spoonful of butter;

Boil all vegetables together. Send to a blender, salt and grind along with the broth. Return the puree to the pan, throw in the butter, warm up and serve with white bread croutons.