Diet “Table 10” - Table “Do’s and Don’ts”

11/27/2019 Article

• general characteristics
• Table "Do's and Don'ts"
• Menu for the week
• Diet modifications Diet “Table 10A”
• Diet "Table 10I"
• Diet "Table 10C"

Nutrition affects not only the state of the gastrointestinal tract, but also the state of the cardiovascular system . If the functioning of the heart and blood vessels is disrupted, the medical diet “table 10” , compiled by M. I. Pevzner, is prescribed.

The diet is indicated for:

• heart defects,
• cardiosclerosis,
• hypertension with mildly expressed signs of circulatory failure.

Only a cardiologist can prescribe a diet.

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Consultation with a nutritionist

General rules

For cardiac diseases, the tenth table and its varieties are recommended. This diet is widely used and used for heart defects , hypertension , cardiosclerosis without pronounced signs of circulatory failure (that is, in the stage of compensation and subcompensation).
What is Diet Number 10, what is its purpose and what are the basic principles of nutrition? Its purpose is to create favorable conditions for blood circulation while fully providing the body with nutrients and energy. This therapeutic food is a complete diet, but with limited salt and liquid.

Therapeutic Diet No. 10 (Table No. 10) according to Pevzner has the following features:

• contains 90 g of proteins (half animal), 80 g fat (one third vegetable) and 350-400 g carbohydrates;
• complete vitamin composition;
• dishes are prepared without salt, salt is allowed in the amount of 5 g in ready-made dishes;
• fluid consumption up to 1.5 liters.
• Regular meals are recommended (4-5 times a day);
• sugar (up to 50 g per day), partially replaced with honey, jam or preserves;
• butter up to 20 g per day and up to 30 g of vegetable oil;
• if you are overweight, limit sugar, flour and cereal products;
• spicy snacks, pickles and seasonings, fatty fried foods, fatty meats and fish, broths are excluded;
• Drinks that stimulate the central nervous system (alcohol, strong tea and coffee) are limited.

These are the basic principles, but the diet has many variations that are adapted to different diseases of the cardiovascular system. For example, nutrition for atherosclerosis consists of reducing the consumption of animal fats, eliminating the intake of cholesterol and easily digestible carbohydrates from food. At the same time, it is planned to increase the consumption of dietary fiber. It is important to increase the proportion of plant and fish proteins in relation to animal proteins.

The diet for hypertension has its own characteristics: limiting salt intake (food is prepared without salt, then food can be added with salt, consuming 5-6 g per day), eliminating substances that excite the central nervous system. Losing weight and maintaining potassium and magnesium levels in the blood are important. For this purpose, rice, millet, raisins, milk, oatmeal, cabbage, prunes, dried apricots, rosehip decoction, beets, bran bread, carrots, potatoes, nuts, perch, and beef are introduced into the diet. With concomitant obesity, additional fasting days are prescribed.

In case of chronic heart failure, salt intake is further limited (2-4 g), and in case of severe edema , its complete exclusion is indicated. Liquid consumption is also limited, and foods that have a diuretic effect are introduced - these are potassium-containing foods (dried apricots, raisins, grapes, apricots, dates, prunes, potatoes, cabbage, figs, rose hips, parsley). Complex and step-by-step diet therapy is prescribed for myocardial infarction .

The effect of diet on the intestines

Proper nutrition helps maintain normal internal balance of the intestines. Diet number 3 for constipation is aimed at improving and stimulating the basic functions of the intestinal microflora, such as:

• synthesis of amino acids and vitamins K and C, as well as B vitamins;
• local immune defense of the body;
• enzymatic processing of dietary fiber;
• neutralization of toxins;
• maintaining the secretory activity of the gastrointestinal tract.

Diet number three restores the functional activity of the intestines, normalizes metabolic processes, improves motility and secretion of intestinal glands. The diet prevents fermentation and the formation of gases, promotes the elimination of toxic compounds, and also normalizes fluid exchange. The healing table ensures normal digestion and timely bowel movements.

Varieties

• Diet 10A is prescribed for cardiac diseases with circulatory failure of stages II and III (decompensation stage). In this case, it is necessary to relieve the cardiovascular system as much as possible. Therefore, the amount of salt in the diet is further reduced, the calorie content is reduced (the amount of bread is reduced), there are no first courses and the amount of proteins (70 g), fats (70 g) and carbohydrates (300 g) is reduced. Increased intake of potassium and calcium.
• Diet 10B is indicated for rheumatism with low activity, without circulatory problems. The diet has increased protein content (120 g), reduced salt consumption (4 g) and a complete content of vitamins . Dishes are not salted and are served boiled or baked.
• Table 10C is recommended for atherosclerosis , coronary heart disease and atherosclerotic cardiosclerosis . This hypocholesterol or anti-sclerotic diet is aimed at slowing the progression of atherosclerosis, normalizing lipid metabolism and improving overall metabolism . Contains a normal amount of proteins, limited fat (mainly of animal origin), carbohydrates (due to simple ones) and table salt (4 g). Enriched with polyunsaturated fatty acids (vegetable oils) and dietary fiber. There are two options for this table: for non-obese people with a calorie content of 2600-2700 kcal and for those with concomitant obesity (the amount of fat is reduced to 70 g, carbohydrates to 300 g and calorie content to 2200 kcal).
• Table 10P is indicated for patients with rheumatoid arthritis . This is a complete diet, with a slight restriction of fat (70 g) and a reduction in the carbohydrate part (250 g) due to sugar and sweets. Salt is allowed in the amount of 2-3 g per day. Table 10G is recommended for arterial hypertension . Its peculiarity is the exclusion of salt or its presence in a minimal amount (up to 2 g). The daily diet contains increased levels of vitamins, potassium and magnesium salts. Seafood and vegetables included.
• Table 10I is prescribed for patients who have suffered a myocardial infarction and nutrition is aimed at accelerating reparative processes in the heart muscle and improving circulatory function. It has a reduced calorie content, salt and dishes that cause flatulence . Food is served in a semi-liquid state, since the patient is on bed rest. In the first 2 days, only drinks are prescribed (a decoction of dried fruits, weak, slightly sweetened tea). From the third, pureed food in small portions is allowed. Then the diet gradually expands.

Chemical composition and energy value of dietary table No. 10

Proteins: 85–90 g (including 45 g animal proteins). Fats: 70–80 g (including at least 30 g of vegetable fats). Carbohydrates: 300–350 g. Daily calorie content: 2,200–2,400 kcal. Free liquid: 1.5–2 l. Table salt: 6–8 g Vitamins: retinol (A) – 0.3 mg, riboflavin (B2) – 2.5 mg, thiamine (B1) – 1.7 mg, nicotinic acid (B3) – 22 mg, ascorbic acid acid (C) – 150 mg. Macroelements: sodium – 2.6 g, potassium – 4.2 g, calcium – 1 g, phosphorus – 1.8 g. Microelements: iron – 6 mg. Optimal food temperature: from 15 to 65 degrees Celsius.

Authorized Products

Bread may be made from wheat or rye, as well as from peeled flour, whole grain and with bran. You can eat dry cookies, homemade savory baked goods with added bran. The filling can be cottage cheese, cabbage, fish or meat.

Vegetable soup with cereals

Vegetable soups and vegetarian soups with cereals are allowed. They are boiled in water or vegetable broth. Low-fat varieties of meat and poultry are recommended, boiled and baked. To reduce extractive substances, meat must first be boiled and then baked or lightly fried. The diet should consist of fish and seafood dishes.

The side dish is prepared from cabbage, carrots, zucchini, beets, eggplants, pumpkin and potatoes in the form of a vegetable stew. Salads with seasonal vegetables are consumed fresh. For appetizers, vinaigrettes seasoned with vegetable oil, seaweed, and soaked herring are allowed.

Milk and fermented milk products are recommended with reduced fat content, low-fat sour cream (only in dishes) and low-fat cottage cheese. Eggs are allowed up to 4 per week and are cooked soft-boiled. Porridges and casseroles with cottage cheese and vegetables are prepared from pasta and cereals such as barley, buckwheat, millet and oatmeal. With increased weight, cereals and flour products are strictly limited. Butter and vegetable oils are used in dishes and for cooking.

Fruits and berries can be consumed raw, as well as in compotes and jellies. If there is a need to prepare sauces, then they need to be prepared with vegetable broth or milk and tomato sauces with sour cream. You can drink weak tea with milk, coffee substitutes (coffee drinks), vegetable and berry juices. A daily intake of rosehip decoction is recommended.

Table of permitted products

What is a balanced diet?

When it comes to balance in the diet, few people understand how it is formed. The meaning of this phrase is the need to correlate replaceable and irreplaceable components in your diet, which ensures proper growth and development of the body, preserves the health given by nature, and the amount of energy consumed and expended is compared in such a way that performance is high. Essential nutrients are substances synthesized by the body in small quantities or not synthesized at all that are necessary for normal functioning. These enter the body exclusively with food. These are 8 essential amino acids, 3 fatty acids and a dozen vitamins (A, group B, K and others), as well as essential mineral salts (calcium, magnesium, phosphorus, potassium and many others). Replaceable components can be produced by the human body, but in this case the work of internal organs and systems will be hampered, compensation mechanisms will be disrupted, which risks leading to negative consequences, and therefore the supply of the same replaceable substances with food is more favorable. Rational and balanced nutrition promotes the normal development of a young body, ensures good health and longevity, increases the body's resistance to adverse environmental factors, and underlies high-quality mental and physical activity.

The ratio between nutrients entering the body is determined by the level of activity performed during a certain period of life:

• for the average knowledge worker - 1: 1: 4;
• for people engaged in light work - 1: 1.2: 4;
• for people engaged in moderate work - 1: 1.2: 4.6;
• for athletes trying to build muscle mass - 1: 0.8: 4;
• for teenagers - 1: 0.9: 4.2;
• for people over 60 years old - 1: 1.1: 4.8.

Of the total amount of proteins, 50-60% should be of animal origin. Vegetable oils make up 20-25% of the total fat, and in some diseases - 30-35%. Of the total amount of carbohydrates, easily digestible carbohydrates (sucrose, fructose, lactose) can account for 20%, starch - 75%, fiber and pectin - 5%. Mineral substances also require a certain ratio in quantity, for example, the recommended combination of calcium and phosphorus is 1:1.5-2.0, and calcium and magnesium - 1:0.6.

A constant or gross violation of such proportions entails a breakdown of enzymatic systems and metabolic processes, and the development of various pathologies in the body. Nutritional balance will be achieved provided that the daily menu includes the entire variety of animal and plant products, fresh vegetables and fruits, food of various culinary preparations that promote saturation without excessive stress on the gastrointestinal tract. Of course, the diet should not include toxic or contaminated foods whose quality is questionable. The diet itself must correspond to the energy needs of the body, that is, contain a sufficient amount of nutrients with a given ratio of proportions.

The presence of a chronic disease in a person makes significant adjustments to the diet. Even if the disease is not related to the gastrointestinal tract, it is necessary to take into account the effect of the food consumed on the entire body and each organ in particular.

Fully or partially limited products

Fresh bread, puff and pastry dough, and broths are completely excluded. You cannot prepare soups from legumes, eat fatty pork, duck, goose, cooking fats, kidneys, liver, sausages, canned food and all kinds of smoked meats.

Fatty fish, canned fish and caviar, salted and smoked fish are prohibited. Do not eat fatty cheese and cream, cottage cheese and sour cream. The consumption of radishes, radishes, sorrel, spinach and mushrooms is prohibited. You cannot eat chocolate, ice cream, products with cream, or salty cheeses. Meat, fish, mushroom sauces, mustard, and horseradish are excluded. Strong tea and coffee, cocoa are prohibited.

Dishes made from legumes are limited, as they cause bloating and grape juice for the same reason. If obese , consume grapes, sugar, honey, raisins, and jam in minimal quantities and very rarely.

Table of prohibited products

The influence of certain categories of products on the function of the gastrointestinal tract

The formation of dietary nutrition, despite the fact that it can have an impact on any organ or system in the body, certainly takes into account the functionality of the patient’s gastrointestinal tract. Nutritionists focus on the following properties of food products:

• quickly digestible - milk and dairy products, soft-boiled eggs, fresh fruits and berries;
• slowly digested - fresh bread and bakery products, refractory fats, fried meat, legumes;
• have a strong juice effect - meat, fish, mushrooms and broths made from them, as well as cheese, spices, cabbage, cucumbers, smoked meats;
• have a weak juice effect - milk and dairy products, boiled vegetables and fruits, boiled meat, green peas, butter, fresh cottage cheese, soft-boiled eggs;
• have a laxative effect - prunes, vegetable oil, cold vegetable dishes and juices, sweet drinks, vegetables and fruits, one-day kefir, cold mineral water, wholemeal bread;
• have a binding effect - hot dishes, jelly, rice and semolina porridge, flour dishes, cocoa, coffee, chocolate;
• have a choleretic effect - vegetable oils (especially olive), vegetables rich in plant fiber (in particular tomatoes, radishes, beets);
• cause flatulence - legumes, fresh rye bread, white cabbage, whole milk;
• excite the central nervous system - meat and fish broths, cheese, cocoa, coffee, strong tea, herbs and spices.

Diet menu 10th table (diet mode)

4-5 meals a day are organized. If you are prescribed Diet Table No. 10, it will not be difficult to create a menu for every day, knowing the permitted foods and their chemical composition, as well as the amount of salt that can be consumed. For the whole day, 150 g of day-old white bread, 150 g of rye bread, 50 g of sugar and 15 g of butter (in ready-made dishes) are allowed.

Remember that food must be cooked without salt, and then added with salt, using a strictly measured amount of salt. In order not to go beyond these limits, you will have to exclude ready-made meat products and cheeses, which initially contain a large amount of salt.

The menu for the week might look like this:

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Diet 10C differs little from the main table: it contains the physiological norm of proteins, the amount of animal fat is slightly reduced (by 10 g), simple carbohydrates (from 450 g to 300 g) and salt (up to 4 g). It is important to increase the proportion of plant foods in the diet, dietary fiber and polyunsaturated fatty acids (vegetable fats).

Avoid products that contain hidden animal fats (sausages, sausages, ham, pates, cheeses). Choose lean meat and chicken. Eat less, or better yet, completely eliminate “fast” or simple carbohydrates (this includes sugar, sweets, preserves, cakes, jams, and sweet pastries).

cholesterol levels by consuming omega-3 PUFAs from food (their daily requirement is 2 g). In this regard, the leaders are flax seed, walnuts, mackerel, herring, tuna, and soybeans. Every day you need to consume up to 500 g of fruits and vegetables rich in dietary fiber. A large amount of them is found in bran, whole oatmeal, prunes, gooseberries, raspberries, dates, cranberries, figs, raisins and dried apricots. A little less - in cereals, peas, sweet peppers, carrots, cabbage, eggplants, oranges, pumpkin, quince. Considering all this, it is not difficult to create a menu for the week.

Principles of dietary nutrition

To normalize intestinal function and prevent constipation, you need to adhere to the rules of a balanced diet:

1. Maintain drinking regime . Drink at least two liters of clean water per day. Drink water in the morning on an empty stomach, and before each meal. The liquid helps soften stool and improves the passage of food through the intestines.
2. Eat small meals . Eat food often: 4 to 6 times a day, in small portions. Fractional meals facilitate the process of digesting food and do not burden the gastrointestinal tract.
3. Eat more fiber . Dietary fiber affects intestinal receptors and enhances peristalsis. This promotes better movement of feces through the intestines and facilitates the process of defecation.
4. Avoid harmful foods . Excluding fast food and food containing preservatives from the diet has a beneficial effect on the condition of the intestines during constipation.

The basis of table number 3 includes products with a laxative effect. They enhance peristalsis and accelerate feces excretion. The dietary table excludes the consumption of foods that contribute to the activation of decay processes. These include, for example, fried foods, as well as foods with a high concentration of essential oils.

Recipes

First meal

Vegetable broth with flour dumplings

Vegetable broth, flour, 2 eggs, milk, potatoes, butter, herbs.

Add the egg and milk to the melted butter, beat well, add enough flour to form a viscous dough. Dip the flour mixture in small portions with a teaspoon into the boiling broth in which the potatoes are boiled, boil for 5-7 minutes. Sprinkle with herbs before serving.

Summer vegetable soup

Potatoes, zucchini, carrots, onions, bell peppers, green beans.

Place bay leaf, allspice, chopped potatoes, beans and carrots into boiling water, after 10 minutes add chopped onions, zucchini and bell peppers. Cook until the vegetables are ready. Serve with sour cream.

Second courses

Chicken cutlets

Chicken meat, white bread, milk, onion, 2 eggs, vegetable oil, flour.

Prepare minced chicken, add bread soaked in milk and onion. Add pepper, chopped herbs if desired, and raw eggs. Knead the mixture well, form cutlets, roll them in flour and lightly fry in a frying pan, covering with a lid.

Fish meatballs in sour cream

Minced fish, onion, boiled rice, egg, sour cream, 2 tbsp. l. flour, herbs.

Boil the rice. Add rice, chopped onion, beaten egg, fish spices (without salt) to the minced fish and mix. Form into balls, sprinkle with flour and place on a baking sheet with vegetable oil and bake. At the end, pour sour cream and keep in the oven for a while. Sprinkle with herbs.

Dessert

Carrot-rice pudding

Carrots, egg, rice, butter, breadcrumbs, 1 tbsp. l. sour cream, baking powder.

Boil the rice. Grate the carrots and simmer, add rice and rub everything through a sieve. Add egg, breadcrumbs, melted butter, baking powder to the mixture. Mix thoroughly and bake in a suitable pan for 30-40 minutes. Drizzle with sour cream.

Reviews and results

This therapeutic diet is balanced, which allows patients to constantly comply with it. In general, the food is well tolerated, but many note that at first it was quite difficult to get used to the reduced amount of salt and the absence of smoked meat products in the diet. Some restriction in simple carbohydrates and salt allows you to lose weight and get rid of excess fluid in the body. These treatment results are reported in reviews.

• “... I’m pleased with the results, since such a low-cholesterol diet helped normalize cholesterol, and sugar also became normal. They prescribed a diet in addition to the pills because my cholesterol was high. Nutritional therapy has helped me lose weight and improve my overall health. I continue to eat this way, but sometimes I break it a little”;
• “... A low-salt diet helps a lot. My result: shortness of breath disappeared, it became easy to move because the excess fluid was gone, and my blood pressure returned to normal. I must say that at first it was difficult to eat unsalted food, I really wanted sausages and ham, salted fish, but I endured everything. In addition, in 3 months I lost 5 kg, although I ate normally”;
• “... I have a heart defect, I am worried about shortness of breath, swelling and high blood pressure. This is my main diet for health reasons. It’s enough to eat salty food for 2 weeks and the swelling returns and it becomes difficult to breathe.”