Variants of seven-day diets. Nomenclature of standard diets

The first day:

Name of dishes	Dish yield, g	The nutritional value
B, g	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 fruits (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		0,60	0,60	14,70	70,25
DINNER:
1Shi		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
Dry ration:
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

Second day:

Name of dishes	Dish yield, g	The nutritional value
B, g	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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	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 fruits (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. Cabbage stew 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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Herculean porridge with 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. Pickle house		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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	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 fruits (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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Wheat porridge with 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. Cabbage rolls are lazy		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
Dry ration:
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, g	F, g	U, g
The first day	86,85	72,88	322,20	2149,95
Second day	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
Average per day	88,99	75,93	327,86	2279,36
	85-90	70-80	300-330	2170-2400

The first day:

Name of dishes	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Millet porridge with 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 fruit (apple)		0,60	0,60	14,70	70,25
Total for second breakfast		17,67	11,44	26,63	283,95
DINNER:
1Shi		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
Dry ration:
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

Second day:

Name of dishes	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Herculean porridge with 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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Wheat porridge with 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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Millet porridge with 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 fruit (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. Cabbage stew 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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Herculean porridge with 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. Pickle house		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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Semolina porridge with 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 fruit (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
Dry ration:
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	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Wheat porridge with 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. Cabbage rolls are lazy		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
Dry ration:
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

WBD	Nutrients	K, kcal
B, g	F, g	U, g
The first day	110,88	87,58	334,13	2472,85
Second day	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
Average per day	112,26	86,15	334,12	2489,16
The average daily rate by order No. 330	110-120	80-90	250-350	2080-2690

The first day:

Name of dishes	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Semolina porridge with 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-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
Dry ration:
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

Second day:

Name of dishes	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Herculean porridge with 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
Dry ration:
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:

Complain about a post

Name of dishes	Dish yield, g	The nutritional value
B, g	F, g	U, g	K, kcal
BREAKFAST:
1. Buckwheat porridge with 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 human performance.

By changing the nature of nutrition, it is possible to 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 of a healthy person, which changes qualitatively and quantitatively according to the disease of an organ or an entire organ system.

By dietary measures, certain nutrients are either completely eliminated from the diet, or they are technologically prepared in such a way that disturbed functions are replenished. For example, in diabetes mellitus, when the violation of carbohydrate absorption 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. In gastritis with hypersecretion of 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 It is achieved mainly by grinding food, as well as by the appropriate method of heat treatment - grinding food in boiled form (steamed or in water).

chemical sparing is achieved by eliminating or limiting those nutrients that can further disrupt the functions of a diseased organ, as well as by changing the method of cooking.

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

When prescribing a particular diet, it is necessary to take into account the overall effect of foods 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 juicy action - nitrogenous extractive substances (, mushrooms (broths from them), cheese, spices, cabbage, cucumbers, smoked meats);
having a weak juice 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, kissels, rice and semolina porridge, flour dishes, cocoa, coffee, chocolate);
have a choleretic effect (vegetable oil, especially olive oil, vegetables rich in vegetable fiber, tomatoes, grated radish with vegetable oil, beets, sorbitol, xylitol);
cause flatulence (legumes, fresh bread, especially rye, white cabbage, whole milk);
excite the central nervous system (meat and fish broths, cocoa, strong tea, spices, spices).

In some diseases (obesity, atherosclerosis, hypertension, etc.), unloading diets are used, the purpose of which is to ensure the most complete sparing of the affected organs and systems, to help normalize metabolism and remove an excessive amount of adversely active substances from the body. This is achieved by a sharp decrease in the energy value of the diet and the content of nutrients that burden the work of diseased organs.

Diet is very important in dietary nutrition. One-time meals are increased to five. Accordingly, the intervals between meals are reduced (up to 3-4 hours). In connection with a decrease in appetite in patients, it is necessary to strictly observe the time of eating, with the exception of diet No. 1 (for gastritis with increased secretion of gastric juice) and diet No. 8 (obesity). With a number of diets, a more even distribution of calories across meals is recommended. Of great importance is the range of dishes, the culinary processing of food, which improves the taste of dietary dishes and provides all types of walking, preserves the biological value of the diet and optimal digestibility of nutrients.

Characteristics of the main diets

Dietary nutrition is used both in hospitals (hospitals) and in sanatoriums. In our country, a group number system for prescribing therapeutic nutrition is used. The main diets are indicated by the corresponding numbers from #1 to #15. The most common diets are #1, 2, 5, 7, 8, 9, 10, 15.

Diet number 1

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

The purpose of the appointment. Normalize the secretory and motor functions of the stomach, stimulate the process of restoration of the mucosa and promote the healing of ulcers.

general characteristics. The diet is complete. All types of sparing are applied.

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

Chemical sparing. When dieting, extractive substances are excluded (strong meat, fish, mushroom broths, all sour dishes and salty, fermented foods, all types of spices, except dill and parsley). It is not recommended to use strong tea, coffee, fried foods.

Diet - 5 meals a day, with short breaks and small portions.

Diet #2

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

The purpose of the appointment. Stimulate the secretory function of the stomach, normalize the motor function of the stomach and intestines, reduce putrefactive and fermentation processes in the gastrointestinal tract.

Causes causing diseases of the stomach are similar to those described in diet No. 1. Common causes of intestinal diseases are intestinal infections (food poisoning, dysentery, etc.), eating rough food (immature vegetables and fruits), erratic eating, disorders of the nervous system, etc. d.

General characteristics. The diet is complete. Moderate mechanical, chemical and thermal sparing is applied.

Chemical sparing provides for the exclusion of excess fat, which inhibits gastric secretion.

Dishes that are indigestible, irritating the mucosa of the gastrointestinal tract, increasing fermentation (whole milk, white cabbage, rye bread, sweet fruit juices, sweets, etc.), rotting (fried meat dishes in large quantities) are excluded.

To stimulate gastric secretion, extractives of meat, fish and mushroom broths are used, but they must be secondary, since it is necessary to reduce the fat content in broths. The same goal is pursued by the observance of the diet, especially the strict observance of the time of eating for the development of a conditioned food reflex. The conditions of eating, table setting, organoleptic indicators of food are also important. It also matters the correct preparation of the menu, especially lunch - the inclusion of an appetizer and a hot dish.

The diet is 5 times a day, 4 times a day is allowed. Diet number 5

Indications: acute and chronic diseases of the liver (hepatitis), gallbladder (cholecystitis), cholelithiasis.

The purpose of the appointment. Contribute to the normalization of the liver and gallbladder, to prevent the formation of stones.

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

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

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

Diet number 7

Indications: acute and chronic inflammation of the kidneys (nephritis).

The purpose of the appointment. Sparing the affected organ and removing excess fluid and nitrogenous toxins from the body.

general characteristics. The diet is complete, with some protein restriction. The liquid content in the diet is reduced, all dishes are prepared without salt, 3-4 g of salt are given to the patient in the hands, dishes rich in extractives, foods rich in oxalic acid, and essential oils are excluded. The diet should include foods rich in potassium.

Diet - 5-time, 4-time is allowed.

Diet number 8

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

The main causes of obesity are physical inactivity, overnutrition, rare but plentiful meals, the abuse of fatty gastronomic products and flour confectionery, sweets, spices.

The purpose of the appointment. Normalize body weight, promote the restoration of metabolism.

General characteristics. The diet is inadequate. Calorie restriction due to carbohydrates (digestible) and partly fats (animals). Exclusion from the diet of foods and dishes that stimulate appetite, confectionery and sweets, restriction of salty food and liquids.

Inclusion in the diet of an increased amount of seafood and rich in dietary fiber.

Diet - 5-6 meals a day.

Diet number 9

Indications: contribute to the normalization of carbohydrate metabolism, prevention of violations of fat metabolism.

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

In the diet, the content of lipotropic substances, vitamins (especially vitamin C and the B group of vitamins), and dietary fiber are increased. Pisha is cooked in boiled and baked form.

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

Diet - 5-4 times a day.

Diet number 10

Indications: in diseases of the cardiovascular system (hypertension, coronary heart disease, myocardial infarction, atherosclerosis).

The purpose of the appointment. Contribute to the restoration of impaired blood circulation, normalize the function of the liver, kidneys, slow down the progression of atherosclerosis.

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

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

Restriction of salt and water.

Diet - 4-5 meals a day.

Diet number 15

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

The purpose of the appointment. Provide physiological needs for nutrients and energy.

General characteristics. The diet is physiologically complete, rich in biologically valuable substances: essential amino acids, unsaturated fatty acids, vitamins. Salt - 10-15 g, free liquid 1.5-2 liters. Exclude indigestible foods and dishes, spicy dishes and spices, smoked meats.

Diet- 4 times.

Order No. 330 of the MZRF

Information letter of the Ministry of Health of Russia dated April 7, 2004, in which explanations, additions and clarifications to the specified document are given. It says that a new nomenclature of diets (a system of standard diets) is being introduced in health care facilities, which differ from each other in the content of basic nutrients and energy value, cooking 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, which are prescribed for various diseases, depending on the stage and severity or complications of 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 an individual approach to the diet therapy of a particular patient with a particular disease in these institutions (Tables 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, vegetable fiber (vegetables, fruits). Nitrogenous extractives, table salt (6-8 g / day), foods rich in essential oils are limited, spicy seasonings, spinach, sorrel, smoked meats are excluded. Dishes are cooked boiled or steamed, baked. The temperature of hot dishes is not more than 60–65 °С. Free liquid - 1.5–2 liters. The rhythm of nutrition is fractional, 4-6 times a day.

Indications for appointment.

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 in 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 SPARE - DIET P

General characteristics, culinary processing.

A diet with a physiological content of proteins, fats and carbohydrates, enriched with vitamins, minerals, with a moderate restriction of chemical and mechanical irritants of the mucous membrane of the gastrointestinal tract receptor apparatus. Spicy snacks, seasonings, spices are excluded, salt is limited (10 g / day). Dishes are cooked boiled or steamed, pureed and not pureed. Food temperature - from 15 to 60-65 ° C. Free liquid - 1.5–2 liters. The rhythm of nutrition is fractional, 5-6 times a day.

Indications for appointment.

Diseases of the digestive system, requiring the appointment of a diet with mechanical and chemical sparing. Masticatory disorders. The period after operations on internal organs.

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

Fats - 79-80 g (including vegetable - 25-30 g).

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

Energy value - 2170-2480 kcal.

Vitamin C is given according to the standard basal 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 INCREASED PROTEIN CONTENT -

DIET M (HIGH PROTEIN)

General characteristics, culinary processing.

A diet high in protein, normal amounts of fats, complex carbohydrates, and restriction of easily digestible carbohydrates. Table salt (6–8 g/day), chemical and mechanical irritants of the stomach and bile ducts are limited. Dishes are cooked in boiled, stewed, baked, mashed and unmashed form, steamed. Food temperature - from 15 to 60-65 ° C. Free liquid - 1.5–2 liters. The rhythm of nutrition is fractional, 4-6 times a day.

Indications for appointment.

Diseases and conditions that require the introduction of an increased amount of protein (malabsorption, kidney disease with nephrotic syndrome without impaired nitrogen excretion, 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 - 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 testimony of the attending physician, special pharmacological composites and mixtures are prescribed.

REDUCED PROTEIN DIET -

DIET H (LOW PROTEIN)

General characteristics, culinary processing.

A diet with protein restriction 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 liquids (0.8-1 l / day). Nitrogen extractives, cocoa, chocolate, coffee, salty snacks are excluded. Protein-free white bread, mashed potatoes, mousses from swelling starch are introduced into the diet. Dishes are cooked without salt, boiled, not pureed. The diet is enriched with vitamins and minerals. The rhythm of nutrition is fractional, 4-6 times a day.

Indications for appointment.

Chronic glomerulonephritis with a sharply and moderately pronounced violation of the nitrogen excretion function of the kidneys and a pronounced and moderately pronounced azotemia. Cirrhosis of the liver with hepatic encephalopathy.

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

Fats - 80-90 g (including vegetable - 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 testimony of the attending physician, special pharmacological composites and mixtures are prescribed.

HIGH PROTEIN AND HIGH CALORIE DIET - T DIET (HIGH PROTEIN AND HIGH CALORIE)

General characteristics, culinary processing.

A diet high in proteins, fats and carbohydrates. Dishes are cooked in boiled, stewed, baked, steamed. The second meat and fish dishes boiled in pieces or chopped. It is allowed to fry fish and meat after boiling.

Food temperature - from 15 to 60-65 ° C. Free liquid - 1.5 liters. Sodium chloride - 15 g. The rhythm of nutrition is fractional, 4-6 times a day.

Indications for appointment.

Pulmonary tuberculosis. Burn disease.

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

Fats - 100-120 g (including vegetable - 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 when medically indicated.

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

(name of developer)

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 in terms of organoleptic characteristics (appearance, color, taste, smell and texture).

4. Shelf life and storage conditions.

5. Nutrition information.

Table of substitutability of food products in the preparation of dietary dishes

Name of the replaced food product	Food product weight (gross, kg)	Name of the replacement food product	Equivalent weight of food (gross, kg)	Food product use

Eggs without shell		Egg melange frozen		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, soybean, olive and other oils		In cold dishes, marinades, fish dishes, flour products and other
Refined sunflower oil		Sunflower oil, unrefined		In marinades, cold vegetable, fish dishes, some sauces, flour products
Pasteurized whole cow's milk		Pasteurized non-fat cow's milk (with an increase in the amount of unsalted cow 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 other
		Dry skimmed cow's milk (with an increase in the amount of unsalted cow butter in the recipe by 0.04 kg)		In soups, sauces, egg dishes, sweet dishes, cereals, flour products
		Dried cream (with a decrease in the bookmark in the recipe of unsalted cow butter by 0.042 kg)		In milk porridges and flour culinary products
		Whole milk condensed with sugar (with a reduction in the amount of sugar in the recipe by 0.17 kg)		In sweet foods, drinks
		Sterilized condensed milk in jars		In soups, sauces, sweet dishes, flour products and drinks
		Condensed cream with sugar (with a decrease in the bookmark in the recipe of unsalted cow butter by 0.07 kg and sugar by 0.18 kg)		In milk porridges, flour products
Sugar		Xylitol, sorbitol*		In all dishes where sugar is replaced with xylitol
		Natural honey		In drinks, kissels, 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
Breadcrumbs wheat flour of the 1st grade		Wheat bread from flour not lower than the 1st grade		For breading culinary products
Natural coffee, roasted		Coffee natural instant		In drinks
		Vanilla sugar		in sweet dishes
		vanilla essence
				In sweet jellied dishes
Green peas (canned)		Fresh vegetable peas (shoulder)		In cold dishes, soups, vegetable dishes, side dishes
		Vegetable beans (shoulder) fresh
		Fresh frozen green peas
Dill, parsley, fresh celery		Salted greens of dill, parsley, celery sprigs (with a decrease in the amount of salt in the recipe by 0.29 kg)**		For flavoring broths, soups, sauces
		Dill, parsley, chopped salted celery (with a reduction in the amount of salt in the recipe by 0.22 kg)**
		Frozen greens of dill, parsley, celery sprigs
Parsnips, parsley, fresh root celery		Dried white parsley, celery and parsnips
Fresh sorrel		Sorrel puree (canned)		In soups using sorrel
spinach fresh		Spinach puree (canned)		In spinach soups and vegetable dishes
fresh tomatoes				In soups, sauces and when stewing vegetables


fresh onion		fresh green onion		in salads
Fresh beetroot		Beetroot garnish (canned)		In dishes where fresh table beet is used
Pickled cucumbers (net weight)		Salted tomatoes (net weight)		In salads, vinaigrettes
Tomato puree with a solids content of 12%		Natural tomato juice with a solids content of 4.5%		In soups, sauces, when stewing meat, fish, vegetables
		Tomato puree with a solids content of 15%
		Tomato puree with a solids content of 20%
		Tomato puree with a solids content of 25-30%
		Tomato puree with a solids content of 35-40%
		Salted tomato paste with a solids content of 27–32% (with a reduction in the amount of salt in the recipe by 0.04 kg)**
		Salted tomato paste with a solids content of 37% (with a reduction in the amount of 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
Nut kernel, sweet almond		Kernel of walnuts, hazelnuts, peanuts		In sweet dishes, puddings

*The rate of interchangeability of sugar with xylitol, sorbitol 1:1.

*** The 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.

JOURNAL on control over the quality of finished food (defective)

______________________________________

INFORMATION on the presence of patients on food

at ___ hours "__" __________________ 20__

_________________________________________

(full name of organization)

Order for individual additional meals

____________________________________________________________________________

(full name of organization)

APPROVE

_____________________________

(job title)

_____________________________

(signature, I.O. Surname)

_____________________________

Ward number (department name)

Surname, name, patronymic of the patient (number of patients)

Name of food products (code)

Amount of food (g)

SUMMARY INFORMATION about the presence of patients who are on food

at _____ hours "__" ___________ 20__

___________________________________

(full name of organization)

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

on _____ date _____ 20_ of the year

_____________________________

(name of company)

APPROVE

_____________________________

(job title)

_____________________________

(signature, I.O. Surname)

_____________________________

STATEMENT of accounting for leave to departments of food rations for patients

_________________________________

(full name of organization)

Name (number) of department

Number of patients

Diet numbers

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

The number of dietary rations

breakfast

receipt for receipt

DISTRIBUTION STATEMENT for the release of food rations to patients

on "__" _________________ 20__

(Consignment note dated ________ No. ______)

___________________________________

(full name of supplier organization)

____________________________________

(full name of recipient organization)

Diet number

Number of layout card (technological card)

Name of dishes

Output of one portion, g

including by department

portions, pcs.

First and last name of the financially responsible person for receiving and issuing ready meals

I.O. Surname

Signature of the responsible person

(signature)

Table for the replacement of foods for protein and carbohydrates in the preparation of dietary meals

Name of food products	Quantity of food products (net, g)	Chemical composition			Addition to the daily ration (+) or exclusion from the daily ration (-)
Name of food products	Quantity of food products (net, g)	proteins (g)	carbohydrates (g)
Bread replacement (for protein and carbohydrates)
Wheat bread from flour I grade
Rye bread simple pan
Wheat flour I grade
Macaroni, vermicelli I grade
Semolina
Potato replacement (by carbohydrates)
Potato


Cabbage b/c
Macaroni, vermicelli I grade
Semolina
Wheat bread I grade
Rye bread simple pan
Replacing fresh apples (by carbohydrates)
fresh apples
Dried apples
Dried apricots (pitted)
Prunes
Milk replacement (by protein)

Bold cottage cheese
Fat cottage cheese



Fish (cod fillet)
Meat replacement (for protein)

				oil +6 g
Bold cottage cheese				oil +4 g
Fat cottage cheese				oil -9 g
Fish (cod fillet)				oil +13 g

Fish replacement (by protein)
Fish (cod fillet)
				oil -11 g
				oil -6 g
Bold cottage cheese				oil -8 g
Fat cottage cheese				oil -20 g
				oil -13 g
Cottage cheese replacement (by protein)
Bold cottage cheese
				oil -3 g

Fish (cod fillet)				oil +9 g
				oil -5 g
Egg replacement (by protein)
Egg, 1 piece
Bold cottage cheese
Fat cottage cheese



Fish (cod fillet)

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

In the first issue of the journal "Practical Dietology" in the heading "To the taste of the patient" 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 summary menu, menu layout, menu requirement are compiled. The next, after the card file of dishes, an important document in the organization of dietary (therapeutic and preventive) nutrition in health care institutions and social service institutions is a planned seven-day (10-, 14-day) menu.

In general, the seven-day summary menu is

The seven-day summary menu is a menu compiled for seven days of the week, which combines all the diets used in this particular institution (“Organization of clinical nutrition in health care institutions”, edited by M. M. G. Gapparov, B. S. Kaganov, H. H. Sharafetdinova, 2011).

A properly designed seven-day consolidated menu should provide a balanced diet for patients and at the same time satisfy the requirements for diversity and compliance with the average daily food sets per patient:

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

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Methodology for compiling a seven-day menu

The Therapeutic Nutrition Council must determine what types of standard, specialized and individual diets will be used in a particular health care institution or social service institution for the elderly and disabled. This choice of diet will depend on the profile of the institution and its departments, on the contingent of patients and residents. The selected nomenclature of diets is mandatory approved by the Council for Clinical Nutrition.

In accordance with Appendix No. 1 "Regulations on the organization of the activities of a dietitian" (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 dietitian or a specialist responsible for organizing dietary (therapeutic and preventive) nutrition. In this work, he should be assisted by a dietary nurse, production manager (chef, head cook). Drawing up a seven-day consolidated menu is a very responsible, complex and time-consuming work.

Documents for compiling a seven-day menu

Characteristics of diets is an important document that reflects the following features: the intended purpose of each diet, its general characteristics, the characteristics of culinary processing of products (cold and thermal), the chemical composition and energy value of diets; a list of allowed and prohibited foods, the temperature of food taken, diet, indications for its appointment. 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 the organization of therapeutic nutrition in health care facilities to the Order of the Ministry of Health of the Russian Federation No. 330).
A card file of dishes, compiled taking into account the necessary requirements and approved by the head of a particular healthcare or social service institution (the first issue of the Practical Dietetics magazine provides a detailed description of the rules for compiling layout cards and a list of collections of recipes recommended for compiling a card file of dishes).
The recommended values of the physiological needs of the body for 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 characteristic of diets (Table No. 1 to the Instructions for the organization of therapeutic nutrition in health facilities to the 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 compiling seven-day menus. In accordance with them, the need for stationary institutions of any type in the supply of food products is established, and the monetary allocations allocated for the purchase of food products are determined. In order to rationally and effectively spend the funds allocated for the purchase of food, the analysis of the required financial resources should be carried out according to actual needs in accordance with the characteristics of the hospital and the contingent of incoming patients. To do this, it is necessary to introduce a system of timely (more than 1 time) removal of patients from food. The most rational way to do this is by automating the workflow in the medical nutrition organization system (“Organization of clinical nutrition in healthcare institutions”, edited by M. M. G. Gapparov, 2011).
"Tables of the chemical composition and calorie content of Russian food products", ed. I. M. Skurikhina, V. A. Tutelyan, Moscow 2008
“Product replacement standards for proteins and carbohydrates” (Table No. 7 to the Instructions for the organization of therapeutic nutrition in health care facilities to the Order of the Ministry of Health of the Russian Federation No. 330).
"Interchangeability of products in the preparation of dietary meals" (Table No. 6 to the Instructions for the organization of clinical nutrition in health care facilities to the Order of the Ministry of Health of the Russian Federation No. 330).
"The ratio of natural products and specialized food products in the daily diet of the patient" (Table No. 1a to the Instructions for the organization of clinical nutrition in health facilities to the Order of the Ministry of Health of the Russian Federation No. 330).

The sequence of compiling a seven-day menu

Next, we proceed directly to the preparation of the seven-day menu. Its formation begins with the preparation of lunch: using a card file of dishes, first they paint the first dishes of lunch. They should not be repeated throughout the week. An example of compiling a seven-day menu for a diet option with mechanical and chemical sparing (sparing diet - ShchD) is presented in Table. No. 1, 2.

Then second courses with a high protein content are distributed, taking into account the average daily set of products 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 give 700 g of beef meat. Birds must be given out per week 140 g at the rate of 20 g per day, etc. For this, layout cards for the appropriate net weight of the product are selected from the card index of dishes approved by the head of the institution.

To create a seven-day menu, various meat dishes are selected that provide the consumption of the required amount of product per week. It is also necessary to pay attention to the fact that if a 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 from 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 standpoint of the correct inclusion of foods and dishes with a predominance of either acidic or alkaline valences, designed to maintain the acid-base balance in the body. Vegetable, fruit, dairy dishes are mainly a source of alkaline valences. Cereal, meat, fish, bean dishes are a source of acidic valencies.

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

Then they proceed to compiling breakfasts, dinners and afternoon snacks, taking into account food norms according to the rule described above. First of all, it is necessary to control the implementation of food standards for the protein content in ready meals. It is important to take into account, especially in the composition of breakfast, the presence of ready-made meals with a high biological value in terms of protein, the so-called protein meals. In addition, it should be borne in mind that breakfast should be presented with less labor-intensive dishes in terms of their preparation, including both cold and thermal processing of products. From protein products for breakfast, dishes from eggs, cottage cheese should be introduced, for dinner - dishes from fish, but sometimes it is also possible to include meat dishes, if the balance allows for beef meat. Meat dishes are included in breakfast less often, given the laborious process of preparing meat dishes for the first meal. During dinner, meat dishes should be given even less often, 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, afternoon tea and a second dinner to ensure, if necessary, five or six meals a day for certain categories of eaters.

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

After fulfilling the food norms for protein dishes, it is necessary to calculate, according to the same principle, the norms for vegetables, cereals, fruits, milk and other products that are part of the average daily set of products, combining them with protein dishes of 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 norms of buffet products are derived. Buffet food standards must be approved by the Health Nutrition Council.

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

Diet optimization

Standard diets in terms of their nutritional and energy value are adapted to clinical and metabolic disorders in various diseases. Despite this, there is a need to optimize the dietary (therapeutic and preventive) nutrition both for patients of medical institutions and for elderly citizens and disabled people living in social service institutions in order to ensure the intake of 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 foods in a particular diet - mixtures of protein composite dry - as a component in the preparation of various dishes ("Organization of therapeutic nutrition in health care institutions ", edited by M. M. G. Gapparov, B. S. Kaganov, H. Kh. Sharafetdinov, 2011).

As an example of the inclusion of a mixture of protein composite dry in the composition of a 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 dry protein composite mixtures does not affect the organoleptic properties and taste of ready-made dietary dishes, it allows you to increase the nutritional and energy value of both a particular 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 a medical institution or a social service institution for the elderly and disabled, which is submitted for consideration by the Council for Therapeutic Nutrition 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 should be approved, the difference between which lies in the list of vegetables and fruits introduced into dishes at different times of the year, taking into account seasonality.

Once again, it should be emphasized that compiling a seven-day consolidated menu is a very difficult, time-consuming work that takes more than one month of patient painstaking work. To reduce labor costs, it is necessary to use automated programs in medical institutions 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, form a consolidated seven-day menu, which is of primary importance in the subsequent proper organization of dietary (therapeutic and preventive) nutrition in stationary institutions of any type.

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

Standard diets are diets recommended for use in hospitals 3 and based on 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 vegetable fiber. For diabetics, refined carbohydrates are excluded. Nitrogen extractives, table salt (6-8 g per day) are limited, spicy seasonings, spinach, sorrel and smoked meats are excluded. Dishes boiled or steamed, baked. The temperature of the dishes is not higher than 60-65С and not lower than 15С. Free liquid - 1.5-2 liters. 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; calories 2170-2400 kcal.

Diet option with mechanical and chemical sparing (2nd) combines diets No. 1b, 4b, 4c, 5p (1st option). Characteristic: physiological diet enriched with vitamins and minerals with moderate restriction of irritants of the gastrointestinal tract. Sharp snacks, seasonings, spices are excluded. Salt is limited (6-8 g per day). Dishes boiled or steamed, 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; calories 2170-2480 kcal.

High protein diet option (3rd) combines diets No. 4a, 4d, 5p (2nd option), 7c, 7d, 9b, 10b, 11. Characteristic: high protein content, restriction of easily digestible carbohydrates. Patients with diabetes mellitus and after resection of the stomach with dumping syndrome, sugar is excluded. Table salt (6-8 g / day), chemical and mechanical irritants of the stomach and biliary tract are limited. Dishes in boiled, stewed, baked, mashed and non-mashed form, steamed. Temperature from 15 to 65°C. Free liquid - 1.5-2 liters. 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 aloricity: 2080-2690 kcal.

Reduced protein diet option (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 extractive substances, alcohol, cocoa, chocolate, coffee are excluded. Dishes from sago, starch, protein-free bread, mashed potatoes and mousses are introduced. Dishes are prepared without salt in a boiled form for a couple, the food is not crushed and 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 20-30 g; carbohydrates 350-400 g, incl. mono- and disaccharides 50-100 g; calories 2120-2650 kcal.

Reduced calorie diet option (5th) includes diets: 8, 9a, 10c. Characteristic: calorie restriction to 1300-1600 kcal / day, mainly due to fats and carbohydrates. Simple sugars are excluded, animal fats, table salt (3-5 g / day), liquid (0.8-1.5 l) are limited. Vegetable fats and dietary fiber are included. 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; calories 1340-1550 kcal.