Diet No. 1

Diet No. 1: recommendations and sample menu

Diet No. 1 is one of the most common diets, which is recommended for patients with gastric and duodenal ulcers, chronic gastritis with preserved secretion in the stage of fading exacerbation and remission, after acute gastritis. Diet No. 1 is physiologically complete, containing proteins, fats and carbohydrates in accordance with the daily needs of the body.

Diet No. 1 is mechanically less gentle than diet No. 1B and excludes chemical, mechanical and thermal irritants, as well as stimulants of gastric secretion. Food should generally be served pureed and prepared by boiling in water or steaming. Baked dishes without a rough crust are allowed. The temperature of cold dishes should not be lower than 15°C, and hot food should not be higher than 62°C. Meals should be fractional - 5-6 times a day.

Recommended products include day-old or dried wheat bread, crackers, biscuits, dry cookies, vegetarian soups with the addition of mashed boiled vegetables, cereals, cream, egg-milk mixture, lean meats, chicken, fish in pieces, steamed or boiled in water, boiled pureed vegetables in the form of puree and steam soufflé, porridge from various cereals (except millet) in pureed form with the addition of milk or cream, pureed steamed cereal puddings, boiled noodles, soft-boiled eggs, steam omelettes, jelly, jelly, mousses, mashed compotes, juices, jams from sweet fruits and berries, baked apples and pears with sugar, whole milk, cream, fresh unleavened cottage cheese in the form of souffles, casseroles, cheesecakes, sour cream 15 g per dish, dill and parsley, cinnamon, cloves , béchamel sauce without frying the flour, with the addition of sour cream and butter, weak tea with milk or cream, rose hip decoction with sugar. Butter is added to prepared dishes. If well tolerated, vegetable oil, ripe red tomatoes (100 g), a little green pea puree, and fermented milk products are allowed.

Sample diet menu No. 1:

Breakfast:

1. Steam omelette
2. Mashed oatmeal porridge with milk
3. Tea with milk
4. Milk

2nd breakfast:

1. Carrot and potato milk soup

Dinner:

1. Steamed meat pudding with bechamel sauce
2. Puree buckwheat porridge
3. Fruit jelly
4. Milk

Afternoon snack:

1. Boiled fish with pureed green peas
2. Tea
3. Milk

Dinner:

1. White bread 300 g
2. Sugar 40 g
3. Oil 30 g

For the night:

1. Fruit jelly

All day:

1. Crackers
2. Biscuit
3. Cracker
4. Egg-milk mixture
5. Lean meats, chicken, fish
6. Boiled pureed vegetables in the form of puree and steam soufflé
7. Porridge from various cereals (except millet) in pureed form with the addition of milk or cream
8. Pureed steamed cereal puddings
9. Boiled vermicelli
10. Soft-boiled eggs, steam omelettes
11. Kissels, jellies, mousses, pureed compotes, juices, jams from sweet fruits and berries
12. Baked apples and pears with sugar
13. Whole milk, cream, fresh unleavened cottage cheese in the form of souffles, casseroles, cheesecakes, sour cream 15 g per dish
14. Dill and parsley, cinnamon, cloves
15. Bechamel sauce without toasting flour, with the addition of sour cream and butter
16. Weak tea with milk or cream, rosehip decoction with sugar
17. Vegetable oil, ripe red tomatoes (100 g), a little green pea puree, fermented milk products (if tolerated).

It is important to remember that diet No. 1 should be prescribed individually and only after consultation with a doctor. Following nutritional recommendations will help improve the condition of the gastrointestinal tract and reduce the likelihood of exacerbations of chronic diseases.