Dietary nutrition

Diet № 1 (Basic)

Indications:

Peptic ulcer disease, chronic gastritis with normal or increased gastric secretion in the phase of subsiding exacerbation and remission (for 3–5 months);
Chronic gastritis with secretory insufficiency during an exacerbation;
Acute gastritis during recovery period;
After stomach surgery during the recovery phase (after Diet № 1a and 16).

Purpose: Same as Diet № 16, but with less strict sparing effect on the stomach.

General Characteristics: A diet with sufficient energy value and balanced nutrient composition. Chemical and thermal irritants are excluded, along with strong stimulators of gastric secretion. Mechanical sparing of the stomach is less strict than in Diet № 16.

Energy Value: 12142–12979 kJ (2900–3100 kcal).

Nutrient Composition, g:

Proteins – 100 (60% animal),
Fats – 100 (20–30% plant-based),
Carbohydrates – 400–450,
Sodium chloride – 12 g;
Free liquid – 1.5 L.

Culinary Preparation: Food is prepared by steaming, boiling, and served in mashed form.

Diet № 5

Indications:

Acute hepatitis during recovery phase;
Chronic hepatitis;
Liver cirrhosis;
Inflammatory diseases of the biliary tract (cholecystitis, cholangiohepatitis, etc.) outside of acute phase;
Conditions associated with impaired liver and biliary function;
All cases without concomitant stomach and intestinal diseases.

Purpose: To normalize liver and biliary function, regulate cholesterol and fat metabolism, increase glycogen storage, stimulate bile excretion, and improve intestinal motility.

General Characteristics: A well-balanced diet with optimal amounts of protein, fats, and carbohydrates. Excludes purine-rich foods, nitrogenous extracts, cholesterol, oxalic acid, essential oils, and oxidation products (aldehydes) formed during frying. Enriched with essential amino acids and substances like choline, methionine, and lecithin. Contains a high amount of fiber and fluids.

Energy Value: 10467–12142 kJ (2500–2900 kcal).

Nutrient Composition, g:

Proteins – 90–100 (60% animal)
Fats – 80–100 (30% plant-based)
Carbohydrates – 350–400 (70–90 g sugar)
Sodium chloride – 10 g
Free fluid – 1.8–2.5 L.

Culinary Preparation: Frying is not allowed; food does not need to be mashed.

Diet № 7 (Basic)

Indications:

Chronic glomerulonephritis (during quiescent phase)
Acute glomerulonephritis (recovery stage)
Pregnancy nephropathy
Other conditions requiring low-salt diet.

Purpose: Moderate kidney protection, reduction of blood pressure and edema, improved elimination of nitrogenous waste and metabolic toxins from the body.

General Characteristics: Protein, sodium chloride, and free fluid are restricted. Substances that irritate the kidneys and stimulate cardiovascular or central nervous systems — such as meat, milk, and mushroom broths — are avoided, as are foods rich in essential oils and oxalic acid.

Energy Value: 11514–13188 kJ (2750–3150 kcal).

Nutrient Composition, g:

Proteins – 80 (50% animal)
Fats – 90 (20–25% plant-based)
Carbohydrates – 400–500 (100 g sugar), sodium chloride – 5–7 g (3–5 g provided separately for salting meals); free fluid – 0.8–1 L.

Culinary Preparation: Food is boiled and mashed; roasting of meat and fish is allowed after pre-boiling.

Diet № 8

Indications: Obesity in absence of digestive, liver, or cardiovascular diseases requiring special dietary regimens.

Purpose: Influence metabolism to prevent and reduce excessive fat accumulation.

General Characteristics: Calorie restriction mainly through reduced carbohydrates and partially through fats. Limit fluid and salt intake. Exclude flavoring spices and nitrogenous extractive substances that stimulate appetite, fatty meats, flour and pasta, pickled items, smoked products, cocoa, chocolate, bananas, figs, sugar; sour cream is only used within dishes in limited quantities.

Energy Value: 1500–1850 kcal.

Nutrient Composition, g:

Proteins – 100–120 g
Fats – 60–70 g
Carbohydrates – 180–200 g

Culinary Preparation: Food is steamed, boiled, and served in regular form.

Diet № 9

Indications: Diabetes mellitus in the absence of acidosis and secondary internal organ diseases. Diet is individually adjusted depending on the level of compensation.

Purpose: Create conditions for maintaining a positive carbohydrate balance and preventing fat metabolism disorders.

General Characteristics: Increased protein content above physiological norm, moderate limitation of carbohydrates and fats. Easily digestible carbohydrates (sugary fruits and vegetables) are excluded. Diet includes lipotropic agents. High vegetable content. Salt and cholesterol-rich foods are restricted.

Energy Value: 2400 kcal.

Nutrient Composition, g:

Proteins – 100–120 g
Fats – 70 g
Carbohydrates – 300 g

Culinary Preparation: Normal preparation methods.

Diet № 10 (Basic)

Indications:

Heart disease at the stage of compensation or mild circulatory failure (Stage I–IIA)
Hypertensive disease Stage I–II
Chronic glomerulonephritis and pyelonephritis without impairment of renal excretory function.

Purpose: Reduce workload on the cardiovascular system while moderately sparing digestive organs and kidneys. Promotes diuresis and improves intermediate metabolism.

General Characteristics: Sodium chloride and fluid intake are significantly limited. Foods causing bloating and irritation of the liver and kidneys (such as gas-producing vegetables and extractives) are restricted. The diet is enriched with potassium and calcium salts, essential amino acids, and lipotropic agents (lecithin, methionine). Ensures adequate vitamin intake.

Energy Value: 9839–10886 kJ (2350–2600 kcal).

Nutrient Composition, g:

Proteins – 80–90 (60% animal)
Fats – 70 (30% plant-based)
Carbohydrates – 350–400
Sodium chloride – 5–7 g (3–5 g given separately for salting individual meals; rest comes from natural ingredients)
Free fluid – 1.2 L

Culinary Preparation: Moderate mechanical sparing; all meals are prepared without added salt.

Diet № 15 (Basic)

Indications: Various conditions where no digestive disturbances are present and no special diet is required.

Purpose: Provide a complete and varied rational nutrition under inpatient conditions.

General Characteristics: A physiologically balanced and diverse diet intended for people who do not engage in physical labor. Vitamin content is increased. Some hard-to-digest and spicy foods are excluded.

Energy Value: 11095–12979 kJ (2650–3100 kcal).

Nutrient Composition, g:

Proteins – 80–100 (55–60% animal)
Fats – 80–100 (20–25% plant-based)
Carbohydrates – 400–450 (70–100 g sugar)
Sodium chloride – 12–15 g
Free fluid – 1.5 L

Culinary Preparation: Diverse cooking methods without restrictions.