Options for seven-day diets. Nomenclature of standard diets

Day one:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K, kcal
BREAKFAST:
	200/5	16,78	11,92	39,48	327,68
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,78	11,92	49,46	367,58
Lunch:
1.Fresh fruit (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		0,60	0,60	14,70	70,25
DINNER:
1Shchi		5,15	11,87	15,53	144,90
2. Stew with meat		20,37	18,51	29,86	323,68
3. Fresh cucumber		0,24	0,03	0,75	4,20
4. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		26,14	30,41	72,14	598,27
DINNER:
1 fish cutlet, sauce	100/50	15,73/2,56	6,38/2,68	7,83/3,52	106,65/49,75
2. Boiled rice		3,15	10,43	33,30	194,85
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		21,44	19,49	54,63	391,15
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		86,85	72,88	322,20	2149,95

Day two:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
	200/5	15,86	12,43	31,43	296,38
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,86	12,43	41,41	336,28
Lunch:
1. Rosehip decoction		0,51	0,21	7,24	42,60
Total for second breakfast		0,51	0,21	7,24	42,60
DINNER:
1.Rassolnik Leningrad		4,59	7,01	21,00	167,15
		10,77	18,15	37,64	358,05
3. Beet and apple salad		0,73	5,04	4,24	65,10
4. Kissel		0,12	-	26,85	107,89
Total for lunch		16,21	30,20	89,73	698,19
DINNER:
1.Curd casserole		28,89	14,86	31,24	379,74
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		28,89	14,86	41,22	419,64
20.00
1.Milk		5,60	6,40	9,40	116,00
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		88,45	74,35	313,03	2292,81

Day three:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
	200/5	16,66	11,12	39,31	319,32
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,66	11,12	49,29	359,22
Lunch:
1.Cocoa		4,01	4,07	25,01	138,75
Total for second breakfast		4,01	4,07	25,01	138,75
DINNER:
1.Vegetable soup		4,89	11,88	15,75	146,44
2. Boiled chicken		22,68	8,77	-	170,13
3 Boiled vermicelli		6,60	10,76	42,30	247,80
4. Beet salad		0,67	5,04	3,92	63,54
5. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		35,22	36,45	87,97	753,40
DINNER:
1.Salted herring		10,20	5,10	-	87,00
2. Boiled potatoes		3,74	10,73	30,48	188,99
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		13,94	15,83	40,46	315,89
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		91,72	77,93	334,00	2289,96

Day four:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
	200/5	16,78	11,92	39,48	327,68
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,78	11,92	49,46	367,58
Lunch:
1.Fresh fruit (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		0,60	0,60	14,70	70,25
DINNER:
1. Pea soup		12,48	6,53	33,34	241,20
2.Meat cutlet, sauce	90/50	15,52/2,56	10,74/2,68	8,68/3,52	193,70/49,75
3. Buckwheat porridge		6,30	6,64	28,55	199,00
4. Beet and apple salad		0,73	5,04	4,24	65,10
5. Kissel		0,12	-	26,85	107,89
Total for lunch		37,71	31,63	105,18	856,64
DINNER:
1. Stewed cabbage with meat		10,85	17,86	13,28	213,46
2.Tea with sugar	200/10	-	-	9,98	39,9
Total for dinner		10,85	17,86	23,26	253,36
20.00
1.Milk		5,60	6,40	9,40	116,00
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		92,92	78,66	326,03	2343,93

Day five:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Rolled oats porridge with the addition of SBKS 27g with butter	200/5	15,86	12,43	31,43	296,38
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,86	12,43	43,41	336,28
Lunch:
1.Cocoa		4,01	4,07	25,01	138,75
Total for second breakfast		4,01	4,07	25,01	138,75
DINNER:
1. Homemade rassolnik		4,40	11,93	17,08	150,39
2. Goulash		12,13	11,43	6,17	132,06
3 Boiled vermicelli		6,60	10,76	42,30	247,80
4.Compote		0,38	-	26,00	125,49
Total for lunch		23,51	34,12	91,55	655,74
DINNER:
1.Fish cutlet		15,73	6,38	7,83	106,65
2. Mashed potatoes		4,41	5,29	30,01	185,44
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		20,14	11,67	47,82	331,99
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		85,41	72,75	339,06	2185,46

Day six:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
	200/5	15,38	10,93	34,69	294,20
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,38	10,93	44,67	334,10
Lunch:
1.Fresh fruit (apple)		0,60	0,60	14,70	70,50
Total for second breakfast		0,60	0,60	14,70	70,50
DINNER:
1. Peasant soup		5,10	6,94	19,99	164,84
2. Meat cutlet, sauce	90/50	15,52/2,56	10,74/2,68	8,68/3,52	193,70/49,75
3.Mashed potatoes		4,41	5,29	30,01	185,44
4. Beet salad		0,67	5,04	3,92	63,54
5. Kissel		0,12	-	26,85	107,89
Total for lunch		28,38	30,70	92,97	765,16
DINNER:
		20,45	27,46	30,68	431,54
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		20,45	27,46	40,66	471,44
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		86,70	80,15	324,27	2363,90

Day seven:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Wheat porridge with the addition of SBKS 27g with butter	200/5	16,66	11,12	39,31	319,32
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,66	11,12	49,29	359,22
Lunch:
1. Rosehip decoction		0,51	0,21	7,24	42,60
Total for second breakfast		0,51	0,21	7,24	42,60
DINNER:
1. Solyanka		6,39	12,58	13,52	194,94
2.Meatballs, sauce	90/50	17,64	11,64	12,69	226,90
3. Boiled vermicelli		6,60	10,76	42,30	247,80
4. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		31,01	34,98	94,51	795,13
DINNER:
1.Lazy cabbage rolls		21,20	18,23	24,56	304,69
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		21,20	18,23	34,54	344,59
20.00
1. Kissel		0,12	-	26,85	107,89
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		90,88	74,79	336,46	2329,53

ATS	Nutrients	K, kcal
B, d	F, g	U, g
Day one	86,85	72,88	322,20	2149,95
Day two	88,45	74,35	313,03	2292,81
Day three	91,72	77,93	334,00	2289,96
Day four	92,92	78,66	326,03	2343,93
Day five	85,41	72,75	339,06	2185,46
Day six	86,70	80,15	324,27	2363,90
Day seven	90,88	74,79	336,46	2329,53
Total for 7 days	622,93	531,51	2295,05	15955,54
On average per day	88,99	75,93	327,86	2279,36
	85-90	70-80	300-330	2170-2400

Day one:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K, kcal
BREAKFAST:
1. Millet porridge with the addition of SBKS 27g with butter	200/5	16,78	11,92	39,48	327,68
2. Cheese		6,96	8,85	-	109,20
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		23,74	20,77	49,46	476,78
Lunch:
1. Meat cutlet		15,52	10,74	8,68	193,70
2. Green peas		1,55	0,10	3,25	20,00
3.Fresh fruits (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		17,67	11,44	26,63	283,95
DINNER:
1Shchi		5,15	11,87	15,53	144,90
2. Stew with meat		20,37	13,52	29,86	323,68
3. Fresh cucumber		0,24	0,03	0,75	4,20
4. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		26,14	25,42	72,14	598,27
DINNER:
1 fish cutlet, sauce	100/50	15,73/2,56	6,38/2,68	7,83/3,52	106,65/49,75
2. Boiled rice		3,15	10,43	33,30	194,85
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		21,44	19,49	54,63	391,15
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		110,88	87,58	334,13	2472,85

Day two:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Rolled oats porridge with the addition of SBKS 27g with butter	200/5	15,86	12,43	31,43	296,38
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,86	12,43	41,41	336,28
Lunch:
1. Boiled chicken		22,68	8,77	-	170,13
2. Rosehip decoction		0,51	0,21	7,24	42,60
Total for second breakfast		23,19	8,98	7,24	212,73
DINNER:
1.Rassolnik Leningrad		4,59	7,01	21,00	167,15
2. Rice pilaf with meat (2nd option)		10,77	18,15	37,64	358,05
3. Beet and apple salad		0,73	5,04	4,24	65,10
4. Kissel		0,12	-	26,85	107,89
Total for lunch		16,21	30,20	89,73	698,19
DINNER:
1.Curd casserole		28,89	14,86	31,24	379,74
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		28,89	14,86	41,22	419,64
20.00
1.Milk		5,60	6,40	9,40	116,00
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		111,13	83,12	313,03	2462,94

Day three:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Wheat porridge with the addition of SBKS 27g with butter	200/5	16,66	11,12	39,31	319,32
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,66	11,12	49,29	359,22
Lunch:
1. Meat cutlet		15,52	10,74	8,68	193,70
2. Green peas		3,10	0,20	6,50	40,00
3.Cocoa		4,01	4,07	25,01	138,75
Total for second breakfast		22,63	15,01	40,19	372,45
DINNER:
1.Vegetable soup		4,89	11,88	15,75	146,44
2. Boiled chicken		22,68	8,77	-	170,13
3 Boiled vermicelli		6,60	10,76	42,30	247,80
4. Beet salad		0,67	5,04	3,92	63,54
5. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		35,22	36,45	87,97	753,40
DINNER:
1.Salted herring		10,20	5,10	-	87,00
2. Boiled potatoes		3,74	10,73	30,48	188,99
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		13,94	15,83	40,46	315,89
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		110,34	88,87	349,18	2523,66

Day four:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Millet porridge with the addition of SBKS 27g with butter	200/5	16,78	11,92	39,48	327,68
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,78	11,92	49,46	367,58
Lunch:
1. Boiled chicken		22,68	8,77	-	170,13
2.Fresh fruits (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		23,28	9,37	14,70	240,38
DINNER:
1. Pea soup		12,48	6,53	33,34	241,20
2.Meat cutlet, sauce	90/50	15,52/2,56	10,74/2,68	8,68/3,52	193,70/49,75
3. Buckwheat porridge		6,30	6,64	28,55	199,00
4. Beet and apple salad		0,73	5,04	4,24	65,10
5. Kissel		0,12	-	26,85	107,89
Total for lunch		37,71	31,63	105,18	856,64
DINNER:
1. Stewed cabbage with meat		10,85	17,86	13,28	213,46
2.Tea with sugar	200/10	-	-	9,98	39,9
Total for dinner		10,85	17,86	23,26	253,36
20.00
1.Milk		5,60	6,40	9,40	116,00
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		115,60	87,43	326,03	2514,06

Day five:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Rolled oats porridge with the addition of SBKS 27g with butter	200/5	15,86	12,43	31,43	296,38
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,86	12,43	43,41	336,28
Lunch:
1. Boiled meat		16,00	7,84	-	134,40
2. Omelette		9,94	9,46	4,18	141,24
3.Cocoa		4,01	4,07	25,01	138,75
Total for second breakfast		29,95	21,37	29,19	414,39
DINNER:
1. Homemade rassolnik		4,40	11,93	17,08	150,39
2. Goulash		12,13	11,43	6,17	132,06
3 Boiled vermicelli		6,60	10,76	42,30	247,80
4.Compote		0,38	-	26,00	125,49
Total for lunch		23,51	34,12	91,55	655,74
DINNER:
1.Fish cutlet		15,73	6,38	7,83	106,65
2. Mashed potatoes		4,41	5,29	30,01	185,44
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		20,14	11,67	47,82	331,99
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		111,35	90,05	343,24	2461,10

Day six:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1.Semolina porridge with added SBKS 27g with butter	200/5	15,38	10,93	34,69	294,20
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,38	10,93	44,67	334,10
Lunch:
1. Boiled meat		16,00	7,84	-	134,40
2. Green peas		1,55	0,10	3,25	20,00
3.Fresh fruits (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		18,15	8,54	17,95	224,65
DINNER:
1. Peasant soup		5,10	11,94	19,99	164,84
2. Meat cutlet, sauce	90/50	15,52/2,56	10,74/2,68	8,68/3,52	193,70/49,75
3.Mashed potatoes		4,41	5,29	30,01	185,44
4. Beet salad		0,67	5,04	3,92	63,54
5. Kissel		0,12	-	26,85	107,89
Total for lunch		28,38	35,69	92,97	765,16
DINNER:
1.Curd casserole		28,89	14,86	31,24	379,74
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		28,89	14,86	41,22	419,64
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		112,69	80,48	328,08	2466,25

Day seven:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Wheat porridge with the addition of SBKS 27g with butter	200/5	16,66	11,12	39,31	319,32
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,66	11,12	49,29	359,22
Lunch:
1. Boiled fish, sauce	110,50	22,92	10,74	8,68	193,70
2. Rosehip decoction		0,51	0,21	7,24	42,60
Total for second breakfast		23,43	10,95	15,92	236,30
DINNER:
1. Solyanka		6,39	12,58	13,52	194,94
2.Meatballs, sauce	90/50	17,64	11,64	12,69	226,90
3. Boiled vermicelli		6,60	10,76	42,30	247,80
4. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		31,01	34,98	94,51	795,13
DINNER:
1.Lazy cabbage rolls		21,20	18,23	24,56	304,69
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		21,20	18,23	34,54	344,59
20.00
1. Kissel		0,12	-	26,85	107,89
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Rye bread		9,90	1,80	50,10	261,00
3. Wheat bread		11,40	1,20	73,80	352,50
Total:		113,80	85,53	345,14	2523,23

UBI	Nutrients	K, kcal
B, d	F, g	U, g
Day one	110,88	87,58	334,13	2472,85
Day two	111,13	83,12	313,03	2462,94
Day three	110,34	88,87	349,18	2523,66
Day four	115,60	87,43	326,03	2514,06
Day five	111,35	90,05	343,24	2461,10
Day six	112,69	80,48	328,08	2466,25
Day seven	113,80	85,53	345,14	2523,23
Total for 7 days	785,79	603,06	2338,83	17424,09
On average per day	112,26	86,15	334,12	2489,16
Average daily norm according to order No. 330	110-120	80-90	250-350	2080-2690

Day one:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1.Semolina porridge with added SBKS 27g with butter	200/5	15,38	10,93	34,69	294,20
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,38	10,93	44,67	334,10
Lunch:
1. Fresh apple compote		0,16	0,16	13,90	58,63
Total for second breakfast		0,16	0,16	13,90	58,63
DINNER:
1. Oatmeal soup		4,82	11,48	20,41	162,58
2. Ground meat		16,00	12,83	-	179,40
3. Potato and carrot puree		4,29	10,17	27,08	172,84
4. Dried fruit compote		0,38	-	26,00	125,49
Total for lunch		25,49	34,48	73,49	640,31
DINNER:
1 fish cutlet, sauce	100/50	15,73/2,56	6,38/2,68	7,83/3,52	106,65/49,75
2. Rice porridge		3,15	5,44	33,30	194,80
3.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		21,44	14,50	54,63	391,10
20.00
1. Rosehip decoction		0,51	0,21	7,24	42,60
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Wheat bread		22,80	2,40	147,60	705,00
Total:		85,86	69,93	341,66	2238,34

Day two:

Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Rolled oats porridge with the addition of SBKS 27g with butter	200/5	15,86	12,43	31,43	296,38
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		15,86	12,43	43,41	336,28
Lunch:
1. Rosehip decoction		0,51	0,21	7,24	42,60
Total for second breakfast		0,51	0,21	7,24	42,60
DINNER:
1. Rice soup		3,97	5,96	22,36	159,54
2.Meat soufflé		17,08	15,25	5,94	246,30
3 Mashed potatoes		4,41	5,29	30,01	185,44
4. Kissel		0,12	-	26,85	107,89
Total for lunch		25,58	26,50	85,16	699,17
DINNER:
1.Curd casserole (2nd option)		20,45	27,46	30,68	431,54
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for dinner		20,45	27,46	40,66	471,44
20.00
1.Milk		5,60	6,40	9,40	116,00
Packed rations:
1. Butter		0,08	7,25	0,13	66,60
2. Wheat bread		22,80	2,40	147,60	705,00
Total:		90,88	82,65	333,60	2437,09

Day three:

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Name of dishes	Yield of dish, g	Nutritional value
B, d	F, g	U, g	K,kcal
BREAKFAST:
1. Buckwheat porridge with added SBKS 27g with butter	200/5	16,83	11,82	34,07	304,98
2.Tea with sugar	200/10	-	-	9,98	39,90
Total for breakfast		16,83	11,82	44,05	344,88
Lunch:
1.Cocoa		4,01	4,07	25,01	138,75
Total for second breakfast		4,01	4,07	25,01	138,75
DINNER:
1. Vegetable puree soup		3,72	11,78	10,36	118,46
2. Chicken soufflé (2nd option)

And a person’s ability to work.

By changing the nature of nutrition, you can regulate the metabolism in the body and thereby actively influence the course of the disease. When prescribing dietary nutrition, the starting point is a rationally constructed diet healthy person, which changes qualitatively and quantitatively according to the disease of the organ or the whole system organs.

Dietary measures either completely eliminate certain nutrients from the diet, or prepare them technologically in such a way that the impaired functions are compensated. For example, in diabetes mellitus, when the disturbance in the absorption of carbohydrates changes, simple sugars are temporarily or completely eliminated from food, and the inclusion of foods rich in starch is limited. In some cases, simple sugars are replaced with sweeteners. For gastritis with hypersecretion gastric juice Food substances that are strong irritants of gastrointestinal secretion are excluded from the diet.

Sparing

These techniques constitute the principles of dietary (therapeutic) nutrition, the so-called “sparing”. There are three types of sparing: mechanical, chemical, thermal.

Mechanical sparing is achieved mainly by grinding food, as well as by an appropriate method of heat treatment - grinding cooked food (steamed or in water).

Chemical sparing achieved by eliminating or limiting those nutrients, which can further disrupt the functions of the diseased organ, as well as by changing the method of cooking.

Thermal sparing- exclusion of strong thermal irritants from food, i.e. very cold or very hot food. The temperature of the first and second hot courses should not be higher than 60°, snacks and drinks should not be lower than 15°. This must be taken into account, since hot dishes have a juice-like effect and weaken gastric motility, while cold foods reduce gastric secretion and increase motility. Thermal sparing is used mainly for gastrointestinal diseases.

When prescribing a particular diet, it is necessary to take into account overall impact products and dishes on the gastrointestinal tract. For example:

foods that quickly leave the stomach (dairy products, soft-boiled eggs, fruits and berries);
slow-digesting foods ( fresh bread, refractory fats, fried meat, legumes);
having a pronounced juice effect - nitrogenous extractive substances (mushrooms (broths made from them), cheese, spices, cabbage, cucumbers, smoked meats);
having a weak juice-containing effect (milk and dairy products, boiled vegetables and fruits, boiled meat, green peas, butter, fresh cottage cheese, soft-boiled egg);
having a laxative effect (prunes, vegetable oil, xylitol, sorbitol, cold vegetable dishes, cold vegetable juices, sweet drinks, vegetables and fruits, one-day kefir, cold mineral water, wholemeal bread);
reverse action (hot dishes, jelly, rice and semolina porridge, flour dishes, cocoa, coffee, chocolate);
have choleretic effect(vegetable oil, especially olive, vegetables rich vegetable fiber, tomatoes, grated radish with vegetable oil, beets, sorbitol, xylitol);
cause flatulence (legumes, fresh bread, especially rye, white cabbage, whole milk);
stimulate the central nervous system (meat and fish broths, cocoa, strong tea, herbs, spices).

For some diseases (obesity, atherosclerosis, hypertension etc.) are used fasting diets, the purpose of which is to ensure the most complete sparing of the affected organs and systems, to promote the normalization of metabolism and the removal from the body of excessive amounts of unfavorable active ingredients. This is achieved by sharp decline the energy value of the diet and the content of nutrients that burden the work of diseased organs.

Very great value V dietary nutrition has a power mode. The number of meals a day is increased to five. Accordingly, the intervals between meals are reduced (up to 3-4 hours). Due to a decrease in appetite in patients, it is necessary to strictly observe the timing of meals, with the exception of diet No. 1 (for gastritis with increased secretion of gastric juice) and diet No. 8 (obesity). Some diets recommend more uniform distribution calorie content by meal. Important has an assortment of dishes, culinary processing of food that improves taste qualities dietary dishes and ensures all types of walking, preserves the biological value of the diet and optimal digestibility of nutrients.

Characteristics of basic diets

Dietary nutrition is used both in hospitals (hospitals) and in sanatoriums. In our country they use group number system prescription of therapeutic nutrition. The main diets are designated by corresponding numbers from No. 1 to No. 15. The most common diets are No. 1, 2, 5, 7, 8, 9, 10, 15.

Diet No. 1

Indications: inflammatory diseases stomach (gastritis) with impaired secretory and motor functions, gastric and duodenal ulcers. The causes of these diseases are systematic violation of the diet, consumption for long period very hot and spicy food, very hot or cold food, poor chewing, dry food, upset nervous system, smoking, alcohol abuse.

Purpose of destination. Normalize the secretory and motor functions of the stomach, stimulate the process of restoration of the mucous membrane and promote the healing of ulcers.

General characteristics. A complete diet. All types of sparing are used.

Mechanical sparing. All dishes are prepared boiled (in water or steamed), chopping, pureed dishes, meat is consumed without tendons, cartilage, fish and poultry - without skin.

Chemical sparing. The diet excludes extractive substances (strong meat, fish, mushroom broths, all sour dishes and salty, fermented products, all types of spices, except dill and parsley). It is not recommended to use strong tea, coffee, or fried foods.

The diet is 5 meals a day, with short breaks and small portions.

Diet No. 2

Indications: inflammatory processes gastric mucosa, gastritis with decreased secretion gastric juice, chronic inflammatory diseases of the small (enteritis) and large intestines (colitis).

Purpose of destination. Stimulate the secretory function of the stomach, normalize the motor function of the stomach and intestines, reduce putrefactive and fermentative processes in gastrointestinal tract.

The causes of stomach diseases are similar to those described in diet No. 1. A common cause of intestinal diseases are intestinal infections (food poisoning, dysentery, etc.), consumption of rough food (unripe vegetables and fruits), disordered eating, nervous system disorders, etc.

General characteristics. A complete diet. Moderate mechanical, chemical and thermal sparing is used.

Chemical sparing involves eliminating excess fat, which inhibits gastric secretion.

Avoid foods that are difficult to digest and irritate the mucous membranes. gastrointestinal tract that enhance fermentation (whole milk, white cabbage, rye bread, sweet fruit juices, sweets, etc.), rotting (fried meat in large quantities).

To stimulate gastric secretion, extractive substances from meat, fish and mushroom broths are used, but they must be secondary, since it is necessary to reduce the fat content in the broths. The same goal is pursued by maintaining a diet, especially strictly observing the time of eating to develop a conditioned food reflex. The conditions of eating, table setting, and organoleptic characteristics of the food are also important. It also matters correct composition menu, especially for lunch - includes appetizers and hot dishes.

Meal regimen: 5 meals a day, 4 meals a day allowed. Diet No. 5

Indications: spicy and chronic diseases liver (hepatitis), gall bladder (cholecystitis), cholelithiasis.

Purpose of destination. Help normalize the activity of the liver and gallbladder and prevent the formation of stones.

Most common reasons These diseases are biliary tract infections and violation of the principles rational nutrition: overeating, especially foods rich in animal fats, cholesterol (meals and gastronomic products from fried meat, offal, goose, duck, eggs); restriction in protein diet, vegetable oils, vegetables with a choleretic effect, rich dietary fiber grain products; abuse of salt, pickled vegetables, vegetables containing oxalic acid (sorrel, spinach, rhubarb, etc.), fried foods; non-compliance with the diet (food intake is a stimulus for bile secretion: the less often a person eats, the longer and more bile stagnates in the gallbladder).

General characteristics. A complete diet, but with a limitation of refractory fats, and the inclusion of an increased amount of lipotropic substances in the diet. Also excluded are foods rich in extractives, purines, cholesterol, oxalic acid, essential oils, products of fat oxidation. To normalize liver function, in addition to lipotropic substances, it is necessary to include fiber, pectin substances and a lot of liquid.

Power mode - 5 times a day, in small portions at the same time.

Diet No. 7

Indications: spicy and chronic inflammation kidney (nephritis).

Purpose of destination. Sparing the affected organ and removal from the body excess liquid and nitrogenous slags.

General characteristics. The diet is complete, with some protein restrictions. The fluid content in the diet is reduced, all dishes are prepared without salt, 3-4 g of salt are given to the patient, dishes rich in extractive substances, foods rich in oxalic acid and essential oils are excluded. It is necessary to include foods rich in potassium in your diet.

Power mode - 5 times, 4 times allowed.

Diet No. 8

Indications: obesity as a primary disease or concomitant with other diseases.

The main causes of obesity are physical inactivity, excess nutrition, rare but generous receptions write, abuse of fatty gastronomic products and flour confectionery products, sweets, spices.

Purpose of destination. Normalize body weight, promote metabolism restoration.

General characteristics. The diet is incomplete. Calorie restriction due to carbohydrates (digestible) and partly fats (animal). Exclusion from the diet of appetite-stimulating foods and dishes, confectionery and sweets, limiting salty foods and liquids.

Including increased amounts of seafood and fiber-rich foods in the diet.

Diet: 5-6 meals a day.

Diet No. 9

Indications: promote normalization carbohydrate metabolism, prevention of fat metabolism disorders.

General characteristics. A diet with a moderately reduced energy value due to the exclusion of easily digestible carbohydrates and fats of animal origin. Limited complex carbohydrates(starch) and products that burden the liver, containing cholesterol, extractive substances.

In the diet, the content of lipotropic substances, vitamins (especially vitamin C and the B group of vitamins), and dietary fiber is increased. Food is prepared boiled and baked.

For sweet dishes, sweeteners are used - xylitol and sorbitol.

Diet: 5-4 meals a day.

Diet No. 10

Indications: for diseases cardiovascular system(hypertension, ischemic disease heart, myocardial infarction, atherosclerosis).

Purpose of destination. Help restore impaired blood circulation, normalize liver and kidney function, and slow the progression of atherosclerosis.

General characteristics. The diet excludes substances that stimulate the central nervous system and the cardiovascular system, strong tea, coffee, cocoa, chocolate, meat, fish, mushroom broths, spicy dishes, smoked meats, foods rich in cholesterol. Limit vegetables causing flatulence(radish, cabbage, garlic, onions, legumes), carbonated drinks. Products of predominantly alkaline orientation (containing K, Mg, Ca salts) are recommended.

The share is increasing vegetable fats(up to 40%). The diet is enriched with dietary fiber, vitamins C, P, E, carotenes, and iodine.

Limiting salt and water.

Diet: 4-5 meals a day.

Diet No. 15

Indications: various diseases that do not require use special diets, as well as a transitional diet during the recovery period from special medical nutrition to rational nutrition.

Purpose of destination. Provide physiological needs for nutrients and energy.

General characteristics. The diet is physiologically complete, biologically rich valuable substances: essential amino acids, unsaturated fatty acids, vitamins. Table salt - 10-15 g, free liquid 1.5-2 l. Avoid hard-to-digest foods and dishes, spicy dishes and spices, and smoked foods.

Diet- 4 times.

Order No. 330 of the Ministry of Health of the Russian Federation

Information letter from the Ministry of Health of Russia dated 04/07/2004, which provides clarifications, additions and clarifications to the specified document. It says that a new nomenclature of diets (a system of standard diets) is being introduced into health care facilities, which differ from each other in the content of basic nutrients and energy value, food preparation technology and the average daily set of food products.

Previously used diets of the number system (1-15) are combined or included in the system of standard diets that are prescribed for various diseases depending on the stage and degree of severity or complications from organs or body systems.

Table 1. System of standard diets

The introduction of a new nomenclature of diets (a system of standard diets) into the work of medical institutions provides for the possibility of using them in these institutions individual approach to diet therapy for a specific patient with specific disease(Table 1, 2).

Table 2. Chemical composition and energy value of standard diets

BASIC DIET – DIET B

A diet with a physiological content of proteins, fats and carbohydrates, enriched with vitamins, minerals, plant fiber (vegetables, fruits). Nitrogenous extractives are limited, table salt(6–8 g/day), foods rich in essential oils, spicy seasonings, spinach, sorrel, smoked meats are excluded. Dishes are prepared boiled or steamed or baked. The temperature of hot dishes is no more than 60–65 °C. Free liquid– 1.5–2 l. The feeding rhythm is fractional, 4–6 times a day.

Indications for use.

Diseases and conditions that do not require special therapeutic diets. Diabetes mellitus Type 2.

Proteins – 90–95 g (including animals – 40–45 g).

Carbohydrates – 300–330 g, including mono- and disaccharides (30–40 g), refined carbohydrates are excluded from the diet of patients with type 2 diabetes.

Energy value – 2170–2400 kcal.

Vitamin C – 70 mg (for veterans – 80 mg, for women maternity wards– 100 mg).

For women in maternity wards: additional milk – 200 ml, juices – 100 ml, fruits – 100 g.

Diet 15.

DIET WITH MECHANICAL AND CHEMICAL SPARING – DIET P

General characteristics, culinary processing.

A diet with a physiological content of proteins, fats and carbohydrates, enriched with vitamins, minerals, with moderate limitation of chemical and mechanical irritants of the mucous membrane of the receptor apparatus of the gastrointestinal tract. Spicy snacks, seasonings, spices are excluded, table salt is limited (10 g/day). Dishes are prepared boiled or steamed, pureed or unmashed. Food temperature – from 15 to 60–65 °C. Free liquid – 1.5–2 l. The feeding rhythm is fractional, 5–6 times a day.

Indications for use.

Diseases of the digestive system requiring a diet with mechanical and chemical sparing. Disorders of the masticatory apparatus. The period after operations on internal organs.

Proteins – 85–90 g (including animals – 40–45 g).

Fats – 79–80 g (including vegetable fats – 25–30 g).

Carbohydrates – 300–350 g, including mono- and disaccharides (50–60 g).

Energy value – 2170–2480 kcal.

Vitamin C is prescribed according to the standard basic diet (B).

A close analogue of the number system.

Diet 5 (for patients in the postoperative period, meals can be prepared according to the cards defined for diet 0 - DIET PP).

DIET WITH HIGH PROTEIN CONTENT –

DIET M (HIGH PROTEIN)

General characteristics, culinary processing.

Diet with increased content protein, a normal amount of fat, complex carbohydrates and limitation of easily digestible carbohydrates. Table salt (6–8 g/day), chemical and mechanical irritants of the stomach and biliary tract are limited. Dishes are prepared boiled, stewed, baked, pureed or unmashed, or steamed. Food temperature – from 15 to 60–65 °C. Free liquid – 1.5–2 l. The feeding rhythm is fractional, 4–6 times a day.

Indications for use.

Diseases and conditions that require the introduction of increased amounts of protein (malabsorption, kidney disease with nephrotic syndrome without impaired nitrogen excretory function, type 1 diabetes mellitus, sepsis and other severe bacterial diseases, severe anemia).

Proteins – 110–120 g (including animals – 45–60 g).

Fats – 80–90 g (including vegetable fats – 30 g).

Carbohydrates – 250–350 g, including mono- and disaccharides (30–40 g); Refined carbohydrates are excluded for patients with diabetes.

Energy value – 2080–2650 kcal.

Vitamin C – 70 mg.

A close analogue of the number system.

Diets 5, 7, 7a, b, 10.

According to the indications of the attending physician, special pharmacological composites and mixtures are prescribed.

LOW PROTEIN DIET –

DIET N (LOW PROTEIN)

General characteristics, culinary processing.

A diet limiting protein to 0.8, or 0.6, or 0.3 g/kg of ideal body weight (up to 60, 40 or 20 g/day), with a sharp restriction of table salt (2–3 g/day) and fluids (0.8–1 l/day). Nitrogenous extractives, cocoa, chocolate, coffee, and salty snacks are excluded. The diet includes protein-free white bread, purees, and mousses made from swelling starch. Dishes are prepared without salt, boiled, unprocessed. The diet is enriched with vitamins and minerals. The feeding rhythm is fractional, 4–6 times a day.

Indications for use.

Chronic glomerulonephritis with severe and moderate impairment of nitrogen excretory function of the kidneys and severe and moderate azotemia. Liver cirrhosis with hepatic encephalopathy.

Proteins – 20–60 g (including animals – 15–30 g).

Fats – 80–90 g (including vegetable fats – 20–30 g).

Carbohydrates – 350–400 g, including mono- and disaccharides (50–100 g).

Energy value – 2120–2650 kcal.

Vitamin C – 70 mg.

A close analogue of the number system.

Diets 5, 7g.

According to the indications of the attending physician, special pharmacological composites and mixtures are prescribed.

A DIET WITH INCREASED PROTEIN CONTENT AND INCREASED CALORIES – DIET T (HIGH PROTEIN AND HIGH CALORIE)

General characteristics, culinary processing.

A diet high in proteins, fats and carbohydrates. Dishes are prepared boiled, stewed, baked, or steamed. Second meat and fish dishes, boiled in pieces or chopped. Frying fish and meat after boiling is allowed.

Food temperature – from 15 to 60–65°C. Free liquid – 1.5 l. Sodium chloride – 15 g. The feeding rhythm is fractional, 4–6 times a day.

Indications for use.

Pulmonary tuberculosis. Burn disease.

Proteins – 110–130 g (including animals – 70–80 g).

Fats – 100–120 g (including vegetable fats – 20–30 g).

Carbohydrates – 400–450 g.

Energy value – 3000–3400 kcal.

Vitamin C – 70 mg.

A close analogue of the number system. Diet T and patients with burn disease if there are medical indications.

According to the indications of the attending physician, special pharmacological composites and mixtures are prescribed.

(developer name)

Layout card (technological map) No. ________________ for culinary products

________________________________________________

(name of culinary products)

1. Recipe

2. Description of the technology for preparing culinary products.

3. Characteristics of culinary products according to organoleptic indicators ( appearance, color, taste, smell and consistency).

4. Shelf life and storage conditions.

5. Nutrition information.

Table of food substitutions when preparing dietary dishes

Name of the food product being replaced	Weight of food product (gross, kg)	Name of replacement food product	Equivalent mass of food product (gross, kg)	Food use

Eggs without shell		Frozen egg melange		In egg dishes, casseroles, flour products, for breading products, in sweet dishes
Unsalted cow butter		Peasant oil and other types of animal oil		In culinary products, semi-finished products, dishes
Sunflower oil		Corn oil, soybean oil, olive oil and others		In cold dishes, marinades, fish dishes, flour products and others
Refined sunflower oil		Unrefined sunflower oil		In marinades, cold vegetable and fish dishes, some sauces, and flour products
Pasteurized whole cow's milk		Pasteurized low-fat cow's milk (with an increase in the amount of unsalted cow's butter in the recipe by 0.04 kg)
		Whole cow's milk powder		In soups, sauces, egg dishes, vegetable, sweet dishes, drinks, flour products and others
		Skimmed cow's milk powder (with an increase in the amount of unsalted cow's butter in the recipe by 0.04 kg)		In soups, sauces, egg dishes, sweet dishes, cereals, flour products
		Dry cream (with a decrease in the amount of unsalted cow butter in the recipe by 0.042 kg)		In milk porridges and flour culinary products
		Whole condensed milk with sugar (with a reduction in sugar in the recipe by 0.17 kg)		In sweet dishes, drinks
		Sterilized condensed milk in cans		In soups, sauces, sweet dishes, baked goods and drinks
		Condensed cream with sugar (with a reduction in unsalted cow butter in the recipe by 0.07 kg and sugar by 0.18 kg)		In milk porridges, flour products
Granulated sugar		Xylitol, sorbitol*		In all dishes where sugar is replaced with xylitol
		Natural honey		In drinks, jelly, mousses, jelly
		Refined powder		In sweet dishes, casseroles, puddings
Jam, jam		Fruit and berry marmalade (carved)		In sweet dishes
Jam, jam		Seedless jam
Dry potato starch		Corn starch		In milk jelly, jelly
Wheat breadcrumbs made from 1st grade flour		Wheat bread made from flour not lower than 1st grade		For breading culinary products
Natural coffee, roasted		Natural instant coffee		In drinks
		Vanilla sugar		In sweet dishes
		Vanilla essence
				In sweet jelly dishes
Green peas (canned)		Vegetable peas (shoulder) fresh		In cold dishes, soups, vegetable dishes, side dishes
		Fresh vegetable beans (shoulder)
		Fresh frozen green peas
Fresh dill, parsley, celery		Salted dill, parsley, celery sprigs (with a reduction in salt in the recipe by 0.29 kg)**		For flavoring broths, soups, sauces
		Chopped salted dill, parsley, celery (with a reduction in salt in the recipe by 0.22 kg)**
		Dill, parsley, celery sprigs, quick-frozen
Parsnips, parsley, fresh root celery		Dried white roots of parsley, celery and parsnips
Fresh sorrel		Sorrel puree (canned)		In soups using sorrel
Fresh spinach		Spinach puree (canned)		In soups using spinach and in vegetable dishes
Fresh tomatoes				In soups, sauces and when stewing vegetables


Fresh onions		Fresh green onion		In salads
Fresh beets		Side beets (canned)		In dishes that use fresh beets
Pickled cucumbers (net weight)		Salted tomatoes (net weight)		In salads, vinaigrettes
Tomato puree with dry matter content 12%		Natural tomato juice with dry matter content 4.5%		In soups, sauces, stewing meat, fish, vegetables
		Tomato puree with dry matter content 15%
		Tomato puree with dry matter content 20%
		Tomato puree with a dry matter content of 25–30%
		Tomato puree with a dry matter content of 35–40%
		Salted tomato paste with a dry matter content of 27–32% (with a reduction in salt in the recipe by 0.04 kg)**
		Salted tomato paste with a dry matter content of 37% (with a reduction in salt in the recipe by 0.03 kg)**
Fresh apples		Apples whole, halves, quarters (blanched in sugar syrup) quick frozen		In sweet dishes
				In puddings, sweet sauces and dishes
Dried grapes (raisins, sabza)		Candied fruits, dried apricots
Kernel of nut, sweet almond		Core walnuts, hazelnuts, peanuts		In sweet dishes, puddings

*The norm for the interchangeability of sugar with xylitol and sorbitol is 1:1.

***Numerator is the mass of apples when the semi-finished product is defrosted in air, the denominator is the mass of apples when the semi-finished product is defrosted in sugar syrup.

MAGAZINE on control over the quality of prepared food (graining)

______________________________________

INFORMATION about the presence of patients on nutrition

at ___ o'clock "__" __________________ 20__

_________________________________________

(full name of organization)

Order for individual additional meals

____________________________________________________________________________

(full name of organization)

I APPROVED

_____________________________

(job title)

_____________________________

(signature, I.O. Surname)

_____________________________

Chamber number (department name)

Last name, first name, patronymic of the patient (number of patients)

Name of food products (code)

Quantity of food (g)

SUMMARY INFORMATION on the presence of patients on nutrition

at _____hours "__" ___________ 20__

___________________________________

(full name of organization)

REQUIREMENT No. __________ for the issuance of food products from a warehouse (pantry)

on _____ date _____ 20_

_____________________________

(name of organization)

I APPROVED

_____________________________

(job title)

_____________________________

(signature, I.O. Surname)

_____________________________

SHEET for accounting for the supply of food rations to patients

_________________________________

(full name of organization)

Name (number) of the department

Number of patients

Numbers dietary rations

The number of rations released from the kitchen to the departments and the receipt for their receipt

Number of dietary rations

breakfasts

receipt

HANDOUT SHEET for dispensing food rations to patients

to "__" _________________ 20__

(bill of lading dated ________ No. ______)

___________________________________

(full name of the supplier organization)

____________________________________

(full name of the recipient organization)

Diet number

Layout card number (technological card)

Name of dishes

Yield of one portion, g

Including by department

portions, pcs.

I.O.Name of the person financially responsible for receiving and issuing ready meals

I.O.Last name

Signature of the financially responsible person

(signature)

Table on food replacement for protein and carbohydrates when preparing dietary dishes

Name of food products	Quantity of food products (net, g)	Chemical composition			Addition to the daily diet (+) or exclusion from the daily diet (–)
Name of food products	Quantity of food products (net, g)	proteins (g)	carbohydrates (g)
Replacement of bread (protein and carbohydrates)
Wheat bread from grade I flour
Plain rye bread
Wheat flour, grade I
Pasta, vermicelli I grade
Semolina
Potato replacement (carbohydrates)
Potato


Cabbage
Pasta, vermicelli I grade
Semolina
Wheat bread, grade I
Plain rye bread
Replacement of fresh apples (in terms of carbohydrates)
Fresh apples
Dried apples
Dried apricots (seedless)
Prunes
Milk replacement (by protein)

Cottage cheese semi-fat
Fat cottage cheese



Fish (cod fillet)
Meat replacement (protein)

				oil +6 g
Cottage cheese semi-fat				oil +4 g
Fat cottage cheese				butter –9 g
Fish (cod fillet)				oil +13 g

Replacement of fish (by protein)
Fish (cod fillet)
				oil –11 g
				oil –6 g
Cottage cheese semi-fat				oil –8 g
Fat cottage cheese				oil –20 g
				oil –13 g
Replacement of cottage cheese (for protein)
Cottage cheese semi-fat
				oil –3 g

Fish (cod fillet)				oil +9 g
				oil –5 g
Egg replacement (by white)
Egg, 1 piece
Cottage cheese semi-fat
Fat cottage cheese



Fish (cod fillet)

Note. Use to analyze compliance with average daily food sets.”

In the first issue of the magazine " Practical Dietetics“In the section “To suit the patient’s taste,” information was provided on the compilation of a specialized card index of dietary dishes, which is a document on the basis of which a seven-day consolidated menu, layout menu, and requirement menu are compiled. The next important document, after the card index of dishes, when organizing dietary (therapeutic and preventive) nutrition in healthcare institutions and institutions social services is a planned seven-day (10-, 14-day) menu.

In general, the seven-day summary menu is

A seven-day consolidated menu is a menu compiled for seven days of the week, which combines all the diets used in a given institution (“Organization of therapeutic nutrition in health care institutions,” edited by M. M. G. Gapparov, B. S. Kaganov, Kh. Kh. Sharafetdinova, 2011).

A properly designed seven-day summary menu should provide balanced diet patients and at the same time satisfy the requirements of variety and compliance with the average daily sets of products per patient:

for healthcare institutions in accordance with Order of the Ministry of Health of the Russian Federation dated August 5, 2003 No. 330 “On measures to improve clinical nutrition in medical preventive institutions Russian Federation"(as amended on October 7, 2005, January 10, April 26, 2006) (hereinafter referred to as Order of the Ministry of Health of the Russian Federation No. 330);
elderly citizens and disabled people in social service institutions in accordance with the Resolution of the Ministry of Labor of the Russian Federation dated February 15, 2002 No. 12 “On approval methodological recommendations on the organization of catering in institutions (departments) of social services for elderly citizens and the disabled" (as amended on June 4, 2007, order No. 397);
pregnant women, nursing mothers and patients of children's medical institutions (departments) in accordance with Order of the USSR Ministry of Health dated March 10, 1986 No. 333 “On improving the organization of medical nutrition in maternity hospitals (departments) and children’s hospitals (departments)”, taking into account age characteristics children.

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Methodology for creating a seven-day menu

At the Council on therapeutic nutrition it is necessary to determine what types of standard, specialized and individual diets will be used in a particular healthcare institution or social service institution for elderly and disabled citizens. This choice of diet will depend on the profile of the institution and its departments, on the contingent of patients and residents. Selected nomenclature of diets in mandatory approved by the Council on Clinical Nutrition.

In accordance with Appendix No. 1 “Regulations on the organization of activities of a nutritionist” (approved by order of the Ministry of Health of the Russian Federation dated August 5, 2003 No. 330 “On measures to improve clinical nutrition in medical institutions of the Russian Federation”, as amended on October 7, 2005 January 10, April 26, 2006) drawing up a seven-day consolidated menu is the responsibility of a nutritionist or specialist responsible for organizing dietary (therapeutic and preventive) nutrition. He should be helped in this work nurse dietary, production manager ( chef, senior cook). Drawing up a seven-day consolidated menu is a very responsible, complex and time-consuming job.

Documents for creating a seven-day menu

Characteristics of diets is an important document that reflects following features: the purpose of each diet, its general characteristics, features of culinary processing of products (cold and thermal), chemical composition and energy value of diets; list of permitted and prohibited foods, temperature of food intake, diet, indications for its purpose. The characteristics of the diets were developed by the Federal State Budgetary Institution Research Institute of Nutrition of the Russian Academy of Medical Sciences and approved by the Ministry of Health and Social Development of the Russian Federation (Table No. 1 to the Instructions for organizing therapeutic nutrition in health care facilities to Order of the Ministry of Health of the Russian Federation No. 330).
A card file of dishes compiled taking into account necessary requirements and approved by the head of a specific healthcare or social service institution (in the first issue of the journal “Practical Dietetics” it is given detailed description rules for compiling layout cards and a list of collections of recipes recommended for compiling a card index of dishes).
Recommended values physiological needs the body in proteins, fats, carbohydrates, the energy value of the diet, which were developed by the Federal State Budgetary Institution “Research Institute of Nutrition of the Russian Academy of Medical Sciences” and are available in each diet characteristic (Table No. 1 to the Instructions for organizing therapeutic nutrition in health care facilities to Order of the Ministry of Health of the Russian Federation No. 330).
Average daily food sets approved by current departmental orders and regulations, which are the basis for drawing up seven-day menus. In accordance with them, the supply needs of inpatient institutions of any type are established. food products, monetary allocations allocated for the purchase of food products are determined. In order to rationally and effectively spend financial resources allocated for the purchase of food products, the analysis of the required financial resources must be carried out according to actual needs in accordance with the characteristics of the hospital and the number of incoming patients. To do this, it is necessary to introduce a system of timely (more than once) removal of patients from food. The most rational way to do this is by automating document flow in the system of organizing medical nutrition (“Organization of medical nutrition in healthcare institutions”, edited by M. M. G. Gapparov, 2011).
"Tables chemical composition and calorie content of Russian food products”, ed. I. M. Skurikhina, V. A. Tutelyana, Moscow 2008
“Norms for the replacement of products for proteins and carbohydrates” (Table No. 7 to the Instructions for organizing therapeutic nutrition in health care facilities to Order of the Ministry of Health of the Russian Federation No. 330).
“Interchangeability of products in the preparation of dietary dishes” (Table No. 6 to the Instructions for organizing therapeutic nutrition in health care facilities to Order of the Ministry of Health of the Russian Federation No. 330).
"Ratio natural products and specialized food products in daily ration patient" (Table No. 1a to the Instructions for organizing therapeutic nutrition in health care facilities to Order of the Ministry of Health of the Russian Federation No. 330).

The sequence of drawing up a seven-day menu

Next, let's move directly to drawing up a seven-day menu. Its formation begins with the preparation of lunch: using a card file of dishes, first they write down the first courses of lunch. They should not be repeated throughout the week. An example of compiling a seven-day menu for a diet with mechanical and chemical sparing (gentle diet - SP) is presented in Table. No. 1, 2.

Then second courses with a high protein content are distributed, taking into account the average daily food sets for beef, fish and poultry. For example, if a patient is supposed to receive 100 g of meat per day, then in 7 days he needs to be given 700 g of beef. Birds must be given 140 g per week at the rate of 20 g per day, etc. To do this, layout cards for the corresponding net weight of the product are selected from the food card index approved by the head of the institution.

To create a seven-day menu, choose different meat dishes, which ensure the consumption of the required amount of product per week. It is also necessary to pay attention to the fact that if soup is prepared on the same day with the inclusion of cereals or pasta, then the side dish of the second course should be vegetable, and vice versa, if the first dish is vegetable, the side dish should be of cereals or pasta. This is important, on the one hand, from the point of view of taste diversity, and on the other hand, from the position of the correct inclusion of products and dishes with a predominance of either acidic or alkaline valences, designed to support acid-base balance in the body. Vegetable, fruit, and dairy dishes are mainly a source of alkaline valences. Cereals, meat, fish, and legumes are a source of acidic valences.

Next, the seven-day menu includes third lunch courses for all days of the week. These are compotes, jelly, juices, decoctions. It should be noted that dried fruit compotes for the ShchD diet should be served mainly in pureed form.

Then they move on to preparing breakfasts, dinners and afternoon snacks, taking into account food standards according to the above rule. First of all, it is necessary to monitor compliance with food standards for protein content in ready-made dishes. It is important to take into account, especially in breakfast, the presence of ready-made dishes with high biological value for protein, so-called protein dishes. In addition, it should be borne in mind that breakfast should be represented by less labor-intensive dishes in terms of their preparation, including both cold and heat treatment products. As for protein products, you should include dishes made from eggs and cottage cheese for breakfast, and fish dishes for dinner, but sometimes it is also possible to include a dish made from meat if the remainder of the beef meat allowance allows. Meat dishes are included in breakfast less often, given the labor-intensive process of preparing meat dishes for the first meal. During dinner, meat dishes should be served even less frequently, due to the specific dynamic effect of proteins on the human body. Between the main meals (breakfast, lunch and dinner), it is necessary to plan a second breakfast, an afternoon snack and a second dinner to provide, if necessary, five or six meals a day for certain categories of eaters.

When meeting food standards, it is necessary to calculate the amount of products that are included in certain dishes as constituent ingredients. For example, the dish “Boiled Chicken Soufflé” includes, in addition to chicken, egg, milk, and flour.

After fulfilling food standards for protein dishes, it is necessary to calculate, using the same principle, standards for vegetables, cereals, fruits, milk and other products that are part of the average daily set of products, combining them with protein dishes for all meals per day.

Then they count the amount of bread, sugar, butter, cheese and some other products that were introduced into the dishes during cooking in accordance with the list of products on the layout card. Then, based on the obtained values, the standards for buffet products are derived. Standards for pantry products must be approved by the Medical Nutrition Council.

In a similar way, seven-day menus are compiled for all categories of diets approved by a health care institution or social service institution.

Optimizing Dietary Nutrition

Standard diets in their nutritional and energy value are adapted to clinical and metabolic disorders in various diseases. Despite this, there is a need to optimize dietary (therapeutic and preventive) nutrition both for patients in medical institutions and for elderly and disabled citizens living in social service institutions, in order to ensure that the body receives an adequate amount of macro- and micronutrients, biologically active substances, absolutely necessary to ensure the protective and adaptive capabilities of the body.

One of the most accessible ways to optimize dietary (therapeutic and preventive) nutrition is the correction of the protein component of the diet, which is achieved by including specialized dietary products nutrition - dry protein composite mixtures - as a component in the preparation various dishes(“Organization of clinical nutrition in healthcare institutions”, edited by M. M. G. Gapparov, B. S. Kaganov, Kh. Kh. Sharafetdinov, 2011).

As an example of including a dry protein composite mixture in the composition therapeutic diet with mechanical and chemical sparing, layout cards are given with their further introduction into the seven-day menu at various meals. The inclusion of protein composite dry mixtures does not affect organoleptic properties and taste qualities of ready-made dietary dishes, allows you to increase the nutritional and energy value, both a specific dish and the entire diet as a whole.

The seven-day (or 10-, 14-day) menus of each diet compiled in this way are the basis for the formation of a consolidated menu, taking into account all diet options used in medical institution or a social service institution for elderly and disabled citizens, which is submitted for consideration by the Medical Nutrition Council and approved by the head of the institution.

In health care institutions or social service institutions, winter and summer versions of the seven-day menu must be approved, the difference between which lies in the list of vegetables and fruits included in the dishes. different periods year, taking into account seasonality.

Once again, it should be emphasized that compiling a seven-day consolidated menu is a very complex, labor-intensive job that takes more than one month of patient, painstaking work. To reduce labor costs, it is necessary to use medical institutions automated programs that replace a dietitian in preparing a number of documents or are the main assistants in their preparation.

Conclusion

Using the information provided in this material, practitioners in the field of nutrition have the opportunity to qualitatively, taking into account all regulatory requirements, formulate a consolidated seven-day menu, which is of primary importance in the future. proper organization dietary (therapeutic and preventive) nutrition in inpatient institutions of any type.

The article presents layout cards from normative document“Seven-day menus for the main options for standard diets of optimized composition used in medical and preventive health care institutions and institutions (departments) of social services for elderly citizens and the disabled” (compiled by B. S. Kaganov, Kh. Kh. Sharafetdinov, E. N. Preobrazhenskaya et al., M., 2010), which is an appendix to practical guide“Card index of dietary (therapeutic and preventive) nutrition dishes of optimized composition” (edited by Academician of the Russian Academy of Medical Sciences, Professor V. A. Tutelyan, M., 2008).

Standard Diets – these are diets recommended for use in hospitals 3 and compiled on the basis of 15 basic therapeutic diets.

Basic diet (1st) combines diets No. 1, 2, 3, 5, 6, 7, 9, 10, 13, 14, 15. Characteristic: physiological content of proteins, fats and carbohydrates; food enriched with vitamins, minerals and plant fiber. For diabetics, refined carbohydrates are excluded. Nitrogenous extractive substances, table salt (6-8 g per day) are limited, hot seasonings, spinach, sorrel and smoked meats are excluded. Dishes are boiled or steamed, baked. The temperature of the food should not be higher than 60-65°C and not lower than 15°C. Free liquid – 1.5-2 l. Diet: 4-6 times a day. Nutrient content: proteins 85-90 g, incl. animals 40-45 g; fats 70-80 g, incl. vegetable 25-30 g; carbohydrates 300-330 g, incl. mono- and disaccharides 30-40 g; calorie content 2170-2400 kcal.

Diet option with mechanical and chemical sparing (2nd) combines diets Nos. 1b, 4b, 4c, 5p (1st option). Characteristic: physiological diet enriched with vitamins and minerals with moderate limitation of gastrointestinal irritants. Spicy snacks, seasonings and spices are excluded. Table salt is limited (6-8 g per day). Boiled or steamed dishes, pureed. The temperature of the dishes is from 15 to 60-65С. Mode nutrition fractional: 5-6 times a day. Nutrient content: proteins 85-90 g, incl. animals 40-45 g; fats 70-80 g, incl. vegetable 25-30 g; carbohydrates 300-330 g, incl. mono- and disaccharides 50-60 g; calorie content 2170-2480 kcal.

Diet option with increased amount squirrel (3rd) combines diets Nos. 4a, 4d, 5p (2nd option), 7c, 7d, 9b, 10b, 11. Characteristic: increased protein content, limitation of easily digestible carbohydrates. For patients with diabetes mellitus and after gastric resection with dumping syndrome, sugar is excluded. Table salt (6-8 g/day), chemical and mechanical irritants of the stomach and bile ducts are limited. Dishes in boiled, stewed, baked, mashed and unmashed form, steamed. Temperature from 15 to 65С. Free liquid – 1.5-2 l. Mode nutrition fractional: 4-6 times a day. Nutrient content: proteins 110-120 g, incl. animals 45-50 g; fats 80-90 g, incl. vegetable - 30 g; carbohydrates 250-350 g, incl. mono- and disaccharides 30-40 g. K caloric content: 2080-2690 kcal.

Diet option with reduced amount squirrel (4th) includes diets: 7a, 7b. Characteristic: protein restriction, restriction of table salt (1.5-3 g/day) and liquid (0.8-1.0 l). Nitrogenous extractives, alcohol, cocoa, chocolate, coffee are excluded. Dishes made from sago, starch, protein-free bread, purees and mousses are introduced. Dishes are prepared without salt, boiled and steamed, the food is not crushed and is enriched with vitamins and minerals. Diet: 4-6 times a day . Nutrient content: proteins 20-60 g, incl. animals 15-30 g; fats 80-90 g, of which vegetable fats 20-30 g; carbohydrates 350-400 g, incl. mono- and disaccharides 50-100 g; calorie content 2120-2650 kcal.

Reduced calorie diet option (5th) includes diets: 8, 9a, 10c. Characteristic: caloric restriction to 1300-1600 kcal/day, mainly from fats and carbohydrates. Simple sugars are excluded, animal fats, table salt (3-5 g/day), liquid (0.8-1.5 l) are limited. Includes vegetable fats and dietary fiber. Diet: 4-6 times a day. Nutrient content: proteins 70-80 g, incl. animals 40 g; fats 60-70 g, incl. vegetable 25 g; carbohydrates 130-150 g, without mono- and disaccharides; calorie content 1340-1550 kcal.