Diet No. 15, dietary table 15

Diet No. 15, also known as diet table No. 15, is one of the most common dietary regimens used in hospitals to provide physiologically adequate nutrition to patients who do not require special therapeutic diets and do not have digestive system disorders. This diet can also be used as a transition diet to normal nutrition during the recovery period and after using therapeutic diets.

The purpose of prescribing diet No. 15 is to provide patients with physiologically adequate nutrition in a hospital setting. The general characteristic of diet No. 15 is that the calorie content and content of proteins, fats and carbohydrates almost completely correspond to nutritional standards for a healthy person not engaged in physical labor. Vitamins are introduced in increased quantities. All methods of cooking food are allowed, and the temperature of the food is normal. The most indigestible and spicy foods are excluded from the diet.

The chemical composition and calorie content of dietary table No. 15 are as follows: carbohydrates - 400 g; proteins - 90-95 g (55% animal), fats - 100-105 g (30% vegetable), calories - 2800-2900 kcal, free liquid - 1.5-2 l, sodium chloride - 15 g.

The diet for diet No. 15 involves eating 4 times a day. Recommended products and dishes include wheat and rye bread, flour products, borscht, cabbage soup, beetroot soup, rassolnik, dairy, vegetable and cereal soups with meat, fish broth, decoction of mushrooms and vegetables, fruit, meat and fish dishes of various culinary preparations, sausages, sausages, boiled sausages, milk and dairy products in natural form and in dishes, fermented milk drinks, boiled eggs and in dishes, dishes from various cereals, pasta, legumes, vegetables and fruits in raw form and after heat treatment, greens, fruit and vegetable juices, rosehip and wheat bran decoction, tea, coffee, cocoa, butter, ghee and vegetable oils. However, fatty meats, duck, goose, refractory animal fats, pepper and mustard should be excluded.

For stage I-II A hypertension, it is recommended to use hyposodium diet No. 15, which is a variant of diet No. 15 with sodium chloride limited to 5-7 g per day. In this case, food is prepared without salt and added with salt during meals.

It is advisable to compile the menu of diet table No. 15 and hyposodium diet No. 15 from suitable dishes of other diets. For example, to improve digestion, you can include fermented milk products in your diet, and to enrich your diet with vitamins and minerals, you can include various fruits and vegetables.

In conclusion, Diet No. 15 is a universal dietary regimen that is suitable for most patients in hospitals for various diseases that do not require special therapeutic diets and do not have problems with the digestive system. Its goal is to provide physiologically adequate nutrition to patients in a hospital setting. Recommended foods and meals include a variety of protein, carbohydrate and fat foods, as well as a variety of fruits and vegetables. If necessary, diet No. 15 can be adapted to specific pathologies and patient needs.