Table number 2 - diet: indications for the appointment, the menu for a week and for every day. Recipes for every day for a diet Table number 2 with gastritis

Indications and rules of diet number 2 for gastritis.


  • Recipes for every day for a diet: table №2 with gastritis
    • Video: Therapeutic diet table №2( Chronic gastritis with low acidity)

For any disease it is important to follow a diet. Since gastritis is a disease of the stomach, proper nutrition is one of the components of effective therapy.

Diet №2 gastritis: the indications for men, women, children

Table No. 2

for children from five years of age and adults, regardless of age and gender, most often such diet therapy is needed when:

  • aggravation of gastritis
  • Inflammatory diseases of the mucosa
  • intestinal colitis in remission
  • chronic gastritis
  • colitis with low acidity
  • Before surgical intervention after suffering

infectious diseases Diet table 2, the permitted products

Table number 2
  • Milk diluted with tea and as a part of other products
  • Lightweight fermented milk products without sugar
  • Oven cooked vegetable, meat, curd casseroles
  • White bread crusts
  • Cereals, fish, soup soup with lean meat soup and borsch with rubbed
  • vegetables Cereals, with a few exceptions
  • Boiled, baked, lightly fried lean veal, beef, pork, poultry, rabbit
  • not fatty fish - boiled or fried without breading as
  • Meat and fish steamed meatballs
  • Vegetable and meat steaks
  • Omelet steamed
  • Boiled eggs
  • Pure boiled vegetables
  • Fresh non-acidic fruit
  • Berry and fruit: jelly, compotes, kissels
  • Strictly after consulting a doctor, some types of sweets:honey, marshmallow, jam, toffee
  • Crackers
  • not yeast pastries

2 Diet, forbidden foods

Table No. 2
  • Mushrooms fried and salty
  • Fatty meat broths
  • carbonated and acidic liquid
  • alcoholBeverages
  • Any fatty and too fried food
  • Salted seafood and fish
  • Smoked products
  • Vegetables without heat treatment
  • Salted, pickled, sharp billets
  • Bean cultures
  • Wheat groats
  • Black and fresh white bread
  • Mayonnaise and spicy sauces
  • Salo
  • Fats anyVarieties
  • Burning condiments and spices

Categorically prohibited alcohol and nicotine.

Table number 2 - diet: menu for every day

Table number 2

To normalize the activity of the stomach and stimulate metabolism, a certain balanced chemical composition of the patient's daily menu is needed.
If a person recovers or the disease has taken a chronic form, there are a number of nutritional requirements during this period.
this purpose developed following effective daily ration dietary second table:

  • Uglevody- 400-420 g
  • Animal proteins - 90-100 g
  • Vegetable proteins - c 90-100
  • Pischevaya- salt 15 c
  • fluids - not less than 1,5 liters
  • Energy value within 3000 kcal
Weekdays Breakfast Lunch Snack Dinner second dinner

slice of a dried bread

vegetable paste

omelette steamed



milk buckwheat soup with chicken broth

moderately roasted schnitzel

veal braised cabbage chopped inBlender

tea with milk

not sweet curd

fruit compote

fish steamed meat

crushed potatoes





egg soft-boiled

curd with finely chopped prunes


soup with rice on broth made from fried
pike baked in oven
bun without yeast
sweet apple without skin
garnish of noodles
boiled chicken meat
carrot salad with raisins

milk rice porridge

omelet with milk baked oven


vegetable stew from courgettes and carrots

fish cutlets from pike perch

white bread loaf

juice ands pumpkin

cottage cheese casserole


rice porridge with pumpkin




boiled egg


coffee with milk

soup in meat broth

navaga couple

cracker from white bread




carrot puree

green tea


milk buckwheat porridge

curd with raisins


vegetable soup with dumplings

paddling pike with boiled rice


lazy pierogi



not greasy sausage

slice of yesterday's bread


low-fat yogurt

boiled eggs

biscuits with butter

unsweetened coffee

noodle soup with chicken meatballs

braised cauliflower




CasseroleOf cottage cheese with pumpkin

baked apple

pumpkin juice


oatmeal with jam


vegetable soup

fish meatballs for a couple

boiled rice

yesterday bread




fruit juice

fritters from courgettes


green tea


The basic requirements for food intake:

  • Food should be divided: in small portions about 5 times a day.
  • Food should be eaten warm. Since too low or high temperature can lead to irritation of the stomach.
  • Soft or liquid dish structure. Hard pieces can injure sensitive mucous membranes.

Features of the menu:

  • The composition provides for a diverse, physiologically full weight.
  • It is necessary to include products that promote the production of gastric acid and cause a healthy appetite.
  • It is forbidden to eat food, which requires a protracted digestion process.
  • We exclude dishes that irritate the mucous membrane of the diseased organ, forming a fermentation process, damaging an even weaker stomach.
  • Every day, without fail, we include vegetable and meat broths, various soups, except those cooked on milk.

Table number 2 - diet: menu for the week

Table number 2

It is very convenient to plan a weekly meal.

Recipes for every day for a diet: table number 2 with gastritis

Table number 2

The main condition with the right diet is a balanced diet, which includes dietary menu items: soups, second course, garnish, dessert.
Consider several recipes for preparing a lunch menu per serving.


Noodle soup with chicken broth

  • Potatoes, carrots - 1 pc
  • Wheat flour - 40 gr
  • Onion 1 pc
  • chicken broth, 0.5 l
  • Egg 1 pc.
  • Water-1t.l


  • Mix flour from flour, eggs and water for dough noodles
  • Thinly roll out, cut into strips
  • In a pre-prepared chicken broth throw noodles and finely chopped vegetables
  • Bring to a boil, cook over medium heat for 15Minutes

Potato soup with knots

  • Beef minced meat-100 gr
  • Egg -1 pc.
  • Potatoes, carrots, onions - 1 pc.
  • Salt


  • For mincemeat add finely chopped onion half of the onion head, egg, salt
  • Mix and make meatballs
  • In boiling water fill up the finely chopped potatoes, grated carrots and the remaining half of the chopped onion
  • Cook for 10 minutes, then throw the meatballs into the saucepan
  • Cooking for another 15 minutes, without forgetting to salt


  • Cabbage - 100 gr
  • Potatoes, tomato, carrot, bulb - 1 pc.
  • Sunflower oil - 1t.l.
  • Sol - not more than 3-5 g


  • The washed and peeled vegetables cut, as can be smaller or grater rub on
  • in a pan of boiling water and put potatoes cabbage, bring to boiling
  • Adding pre braised vegetable oil carrot, tomatoAnd onion
  • Solim
  • Boil over low heat for 15 minutes

Soup with rice

  • Chicken fillet - 100 g
  • Water - 1 l
  • Rice - 25 g
  • Small carrots, potatoes, onions - 1 piece
  • Salt on the tipKnife


  • meat boil and removed from the pan
  • Add the washed rice broth, bring to a boil
  • Fall asleep finely chopped vegetables and salt
  • Cook for about 15 minutes at an
  • put grind meat

second dishes

Steak in the oven

  • Veal - 300 g
  • Butter -30 g
  • Salt


  • Cut the meat into small pieces, salt, beat off a bit
  • Fold in foil
  • Spread on the baking sheet oiled
  • Bake for half an hour, at a temperature180 degrees


  • Beef tenderloin - 300 g
  • Butter - 20 g
  • Sour cream - 200 ml
  • Carrots - 1 piece.
  • Salt


  • We boil the meat in salted water until ready
  • Cool, cut into strips
  • Carrots grind on fine grater
  • Put sautéed carrots and meat on the sauté pan
  • Fill with sour cream
  • Tomatum on low heat for about 30 minutes

Steam fish cutlets


  • Pike - 200-300 gr
  • Baton - 200g
  • Milk - 0,5
  • cup butter - 10 gr
  • Salt - a pinch


  • purified from viscera, skin and bone the fish grind in myasorBake
  • Add pre-soaked milk in the loaf, oil, salt
  • Mix well
  • Form the cutlets
  • Put them on the grill of the
  • steamer Cook 10-15 minutes

Chicken meat bars

  • Chicken breast mincemeat - 300 gr
  • Baton-10Gr
  • Milk - 100 ml
  • Salt - pinch


  • Combine stuffing with pre-soaked milk loaf
  • Solim
  • Mix to a thick mass
  • We mold bits
  • Bake in the oven for half an hour, at a temperature of 180 degreesin

Garnish casserole noodles

  • low-fat sour cream -1st.l.
  • Cheese creamy - 20 gr
  • Egg -1 pc.
  • Sugar -1 ч.л.
  • Butter - 5 gr
  • Water - 1.5 cups
  • Noodles of hard varieties - 60 gr
  • Salt - on the tip of the knife


  • In boiling salted water we fill up the noodles
  • Boil until ready
  • Drain the water through a colander, letting the water drain as much as possiblePutting
  • noodles with grated cheese, egg, sugar, oil
  • Form a homogenous mass
  • Spread on greased baking cream
  • Bake in oven for 15 minutes at 150 degrees

rice porridge raisin

  • Puc - 200 c
  • milk - 400 ml sugar
  • - 25 c 50 c
  • Izyum-

Sol Preparation:

  • Fig fill with cold water and boil at low heat while stirring until the floor
  • readiness to add milk, cook until ready
  • Raisins zaparivatBoiling water for 5 minutes
  • Put in the finished porridge and mix well

Porridge with prunes buckwheat

  • Buckwheat - half cup
  • Water-glass
  • Prunes - 12 pieces
  • Butter - 10 g
  • A little salt


  • Washed prunes without pits are poured with boiling water for 5-10 minutes
  • Cleaned from litter with croup washed, cooked in the usual way until ready
  • Lightly chilled, salt
  • With prunes crushed in blender
  • We serve warm, buttery


Stuffed baked apples

  • Apple one, about 150 g
  • Low-fat curd - 34 g
  • Sugar-teaspoon
  • Egg raw - 1 piece


  • My apple and clean deeply from the core, making a recess forachinki
  • Curd triturated with sugar and egg apples
  • We fill the resulting mass
  • Bake in oven for about 10 minutes at 120 degrees

Pears apple syrup

  • apples and pears - 1 pc.
  • Sugar-60 g
  • Water - 250 ml


  • Rinsed, peeled and peeled fruit cut into small slices
  • Fill with water
  • Cook on low heat until consistency of thick syrup
  • Lightly cool dessert filter
  • Serve fruit, sprinkling with the resulting syrup

Mousse from apricots

  • 30 g apricots
  • 6 g gelatin
  • 20 g sugar
  • 0.2 g citric acid
  • 200 ml water


  • Fruits are washed, we remove pits, boil in water
  • forced through a sieve
  • fruit purée connect with
  • filtered liquid, citric acid, sugar, pre-soaked gelatin
  • poured into formochkam
  • Serve

after solidification, if desired, even in gastritis can eat is very useful and very tasty.
For this it is enough to use the above tips.
The proposed guidelines are recommended and informative.

Video: Therapeutic diet table number 2( Chronic gastritis with low acidity)