Diet 15 table

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The purpose of the diet

Diet table 15 provides a physiologically adequate nutrition in the hospital. The caloric content and the content of nutrients (fats, proteins, carbohydrates), it almost completely meets the nutritional standards established for healthy people who are not engaged in physical labor.

Norm vitamin food increases. Products can be prepared in any way. Temperature of serving dishes — the usual. The only exception shall be sharp and indigestible products.

the Chemical composition of the diet №15
• Carbohydrates — 400 g
• Proteins — 90-95 g (45% of vegetable origin)
• Fat – 90-100 g (70% of animal origin)

Caloric intake — 2800-2900 calories. The rate of fluid intake to 1.5-2 l Salt is used in an amount of 15 g per day.

Recommended products

is to Eat 4-6 times a day.

• Flour, wheat and rye bread
• Soup, beetroot soup, cabbage soup, pickle
• Dairy, cereals and vegetable soups, cooked fish, meat, vegetables, fruit, mushroom broth
• meats and fish a variety of culinary cooking
• meat products (sausages, ham, cooked sausage, etc.)
• Dairy products (they are added to meals or eaten separately)
• Eggs (boiled or in the composition of foods)
• cereal, pasta and legumes
• Fruits and vegetables in any form
• Greens
• Juice
• a Decoction of wheat bran
• a Decoction of rose hips
• Cocoa, tea, coffee
• butter, melted butter
• Vegetable oil
• Margarine (partially)

Exclude products
• Fatty meats and poultry
• Refractory fat
• Mustard
• Pepper

Additional recommendations

Caloric content is as follows:
• Breakfast – 20%
• Snack – 10%
• Lunch – up to 35%
• Afternoon tea – 10%
• Dinner – up to 20%
• Snack before going to bed — 5%

If the diet 15 table prescribed for hypertension I-II stage, the food is prepared without salt — it is handed to the patient (the allowable rate – not more than 7 g).

Useful part of the diet

• Carotene — 10 mg
Retinol 1 mg
• Thiamine 2.4 mg
• Niacin 20 mg
• Riboflavin, and 2.8 mg
• Ascorbic acid — 150 mg
• Potassium — 4.3 g
• Sodium — 5.0 g
• Calcium 1.3 g
• Magnesium — 0.6 g
• Iron — 0.04 g
• Phosphorus — 2.2 g

Menu for the week

all day:
• Wheat and rye bread – 200 g
• Sugar — 25 g
• butter — 15 g

• Breakfast crumbly buckwheat porridge, cottage cheese and coffee with milk
• Lunch: rice soup in meat broth, beef stew, cranberry kissel
• Dinner: pasta, stew, salad, tea
• Before sleep: yogurt

• Breakfast: cream cheese — 40 g, milk oatmeal, tea or coffee with milk
• Lunch: potato soup in meat broth, chopped beef steak, berry kissel
• Dinner: fried fish, mashed potatoes, vegetables
• Before bedtime: kefir

• Breakfast: boiled pasta with butter, boiled sausage, chocolate milk
• Lunch: bean soup in meat broth, beef goulash, rice porridge with butter, stewed fruit
• Dinner: grilled meat patties, barley porridge, salad, tea
• Before bed: serving of yogurt

• Breakfast: millet porridge, toast with cheese, tea
• lunch: a pickle, cooked in meat broth, meat pilaf, Apple jelly
• Dinner: buckwheat porridge with butter, fried fish, vegetables
• Before sleep: yogurt

• Breakfast: boiled potatoes, soaked herring, tomatoes, tea
• Lunch: vegetable soup with sour cream, noodles, chicken or meatballs, cranberry jelly
• Dinner: cottage cheese casserole, fruit
• Before sleep: yogurt

• Breakfast: milk rice porridge, milk pudding, coffee with milk
• Lunch: soup in meat broth, potato casserole, juice or juice
• Dinner: vegetable stew, salad, tea
• Before sleep: yogurt

• Breakfast: cream cheese – 40 g semolina with milk, cocoa with milk
• Lunch: vegetable soup, jellied fish, mashed potatoes, Cran-Apple juice
• Dinner: meat patties, barley porridge, vegetable salad
• Before sleep: yogurt


Diet table 15 meal plan with a balanced composition. As practice shows, the diet facilitates the transition to normal diet after the observance of certain restrictions.