Exacerbations of many diseases are associated with various nutritional disorders: violations of the diet in diabetes mellitus lead to a sharp increase in blood glucose levels, dry mouth, increased thirst; fatty infiltration of the liver and pancreas progresses; exacerbation of chronic pancreatitis may occur after consuming fatty sour cream, pancakes, alcoholic beverages, and fried foods; an increase in blood pressure in patients with hypertension is observed after eating salty foods, and the treatment prescribed in such cases is often ineffective.
Pevzner diets are a system of diets developed by the Soviet scientist M. I. Pevzner and used in the treatment of a number of diseases. This system provides an individualized approach to therapeutic nutrition for people with various illnesses. Each diet is called a “table” and has its own number. Some diets have several variants, which are indicated by letters added to the number of the main diet. A special group consists of zero (or surgical) diets, as well as special unloading diets.

Diet 1 – peptic ulcer disease of the duodenum and stomach;
Diet 2 – acute and chronic gastritis, colitis, enteritis, and chronic enterocolitis;
Diet 3 – constipation;
Diet 4 – intestinal diseases accompanied by diarrhea;
Diet 5 – diseases of the liver and biliary tract;
Diet 6 – urolithiasis and gout;
Diet 7 – chronic and acute pyelonephritis, nephritis, and glomerulonephritis;
Diet 8 – obesity;
Diet 9 – diabetes mellitus;
Diet 10 – diseases of the cardiovascular system;
Diet 11 – tuberculosis;
Diet 12 – functional diseases of the central nervous system;
Diet 13 – acute infectious diseases;
Diet 14 – nephrolithiasis (kidney stone disease);
Diet 15 – diseases that do not require special diets.

Table No. 1. Indicated for peptic ulcer disease of the stomach and duodenum for 6–12 months after exacerbation, as well as for gastritis with increased acidity

Composition: pureed milk and vegetable soups (except cabbage), mucous cereal soups (but not meat or fish); vegetables boiled and finely chopped (pureed) or in the form of steamed puddings; pureed porridges with butter and milk; boiled lean meat, boiled low-fat fish (cod, perch, pike), steamed meat and fish cutlets, boiled chicken without skin; butter, olive oil, sunflower oil; milk, mild fermented milk, cream, fresh low-fat cottage cheese (preferably pureed), non-sour sour cream; soft-boiled eggs or steamed omelets; white stale bread, plain white crackers; sweet varieties of berries and fruits, vegetable, fruit and berry juices, rosehip infusion, jellies, compotes from sweet berries and fruits in pureed form, sugar, jam, tea and cocoa — weak, with milk. As the general condition improves, food is served boiled but not pureed. Table salt is limited to 8 g. Vitamins A, C and B-group are added. Meals are taken frequently, 5–6 times a day, chewing thoroughly; very hot or very cold food should be avoided.