Diet name LOW ENERGY DIET (8)

For individuals:
Application
 Overweight and obesity.
 A low-energy diet is a modification of the basic diet, where the main
difference is a reduction in the energy content of the diet while
increasing the amount of dietary fiber,
 The energy and nutritional value of the diet is adjusted to the patient's
body weight and physiological state, based on current nutrition standards
for the Polish population and guidelines of scientific societies,
 The diet should be properly balanced and varied in terms of the
proportion of food groups: cereal products, dairy products, vegetables
and fruits, potatoes, meat products and fish, pulses and fats,
 A planned reduction diet should result in weight loss of about 0.5-1.0
kg/week,
 The energy value of a low-energy diet ranges from 1500-1800 kcal,
 The diet should not contain less than 130g of carbohydrates per day,
 It is recommended to reduce the amount of fat consumed, mainly animal
fat in favor of vegetable fats,
 Meals should be served 3-5 times a day as prescribed by the doctor
and/or nutritionist,
 Eliminate eating between meals,
 The diet should be varied, diversified in terms of taste, color, texture and
digestibility of food and thermal processing,
 Include water/beverage with limited sugar content in each meal,
 In addition to the drinks included in the menu, the patient should have
constant access to drinking water - water dispensers in each ward are
Dietary recommendations
recommended,
 The addition of vegetables or fruits to each meal (a minimum of 400 g
per day) ), with vegetables predominating, at least 3 servings of high-
fiber vegetables should be served, at least some of the vegetables and
fruits should be served raw, it is advisable to choose fruits that are less
ripe due to their lower sugar content,
 At least 2 meals per day should contain whole grain cereal products,
 Milk and dairy products including fermented beverages or plant products
replacing dairy products should be consumed in at least 2 meals per day,
 each day should be served at least 1 serving from the group of meat,
eggs, pulses,
 Legume seeds and/or their preparations should be included at least 3
times in the decadal menu,
 Fish and/or fish products (mainly from marine fish) should be included
at least 3 times in the decadal menu,
 At least 1 meal per day should contain products rich in unsaturated fatty
acids,
 Simple sugars should be eliminated from the diet,
 It is advisable to limit heavy and bloating foods.

When selecting products, pay attention to their:

 Quality,
 shelf life,
  seasonality.

Culinary techniques used:

 Traditional cooking or steaming,
 Braising without frying first,
 Baking without the addition of fat, such as in aluminum foil, in baking
sleeves, parchment paper, heatproof dishes and in convection ovens,
 Grilling without adding fat, on a grill pan or electric grill,
 fried foods should be limited to 3 times in the decadal menu, light frying
without fat and coating is allowed.

Practical tips for making meals:

 soups, sauces and dishes should be made from natural ingredients,
without the use of food concentrates, excluding concentrates made from
natural ingredients,
 eliminate the whitening of soups and sauces with cream and its
vegetable substitutes such as coconut milk,
 Do not add roux to dishes,
 Sugar added to beverages and foods should be limited,
 Minimize the addition of salt in favor of herbs and natural spices.
Energy value Energy (En) 1500-1800 kcal
Protein Reference values: 15-25% En
38-63 g/1000kcal

Total fat Reference values: 20-30% En

22-33 g/1000 kcal
of which saturated fatty acids Reference values: as little as possible,
but no more than 10% En
Nutritional value < 11 g/1000 kcal

Total carbohydrates Reference values: 45-55% En

112-137 g/1000 kcal

of which simple sugars Reference values: <10% En

< 25 g/1000 kcal
Fiber 25 - 40 g
Sodium ≤ 2000mg/day
Food groups Recommended products Contraindicated products
 All whole grain flours,  white wheat bread,
 Potato flour, corn flour, rice  Baked goods with added
flour (in limited quantities), sugar, malt, syrups, honey,
 Whole grain bread, without caramel,
Cereal products added sweeteners, such as:  Fine groats (semolina, corn),
wholemeal rye, graham, bread  white rice,
with added bran and grains,  Flour dishes, for example:
 Rye and mixed breads, pancakes, dumplings, kopytka,
 groats: buckwheat (including noodles,
 krakowska), barley (pate,  Products made from high-
country, mazurian), spelt, grain flour fried in a large
bulgur, millet, amount of fat, for example:
 Natural flakes, e.g.: oatmeal, doughnuts, favors, pancakes,
buckwheat, barley, rye, muesli  Rice flakes, corn flakes and
without added sugar or sugar other sweetened breakfast
substitutes such as glucose- cereals, e.g.: cinnamon,
fructose syrup, chocolate, honey.
 Pasta, e.g.: wholemeal,
buckwheat, spelt, rye, wheat
pasta made from durum flour
(cooked al'dente),
 brown rice, red rice,
 Bran, e.g.: oat, wheat, rye,
spelt.
 All fresh and frozen  Vegetables cooked with a lot
Vegetables and vegetable vegetables, boiled, stewed of fat.
preparations with little fat, roasted
vegetables.
 yams: boiled, roasted,  fried potatoes (French fries,
Potatoes,
 Potatoes: boiled, baked (in plates).
Batats
limited quantities).
 All fruits: fresh, frozen,  fruit in syrups,
cooked, baked (in limited  candied fruit,
Fruits and fruit preserves quantities),  Fruit preserves with added
 Fruit mousses without added sugar,
sugar (in limited quantities).  dried fruits.
 All legume seeds,  Legume seed products with a
Legume seeds  Legume seed products with lot of salt.
low salt content.
 All seeds, seeds and unsalted  Salted nuts, nuts in a pie crust,
nuts, e.g. walnuts, hazelnuts, in caramel, in chocolate, in
Seeds, seeds, nuts (in peanuts, pistachios, cashews, icing,
moderate amounts) almonds, sunflower seeds,  "peanut butter" salted.
pumpkin seeds, sesame,
flaxseed.
 With low fat content, such as:  With high fat content, such as:
skinless poultry (chicken, fatty poultry (duck, goose),
chicken, turkey), lean beef, fatty beef and pork, mutton,
veal, lamb, rabbit, lean batches  Cured meats and those with a
of pork, such as: tenderloin, high salt content,
loin, ham,  Meats fried in large amounts
 Lean varieties of unground of fat,
meats: poultry, pork, beef,  Fatty cured meats, e.g.:
Meat and meat products  Lean sausage varieties, bologna, bacon,
 poultry jellies.  Fatty and low-grade sausages,
sausages, minced meat,
mortadella,
 pates,
 Offal meats (pâté, liverwurst,
brawn),
 Raw meats such as tartare.
Fish and fish products  All marine and freshwater fish,  raw fish,
  canned fish in its own sauce  fat-fried fish,
(in limited quantities),  canned fish in oil.
 Smoked fish (in limited
quantities).
 cooked,  Eggs cooked with a lot of fat,
 Fried eggs and steamed  eggs fried in lard, crackling,
Eggs and egg dishes
scrambled eggs, fatty sausage
 fat-free omelets.
 Skim and semi-skimmed milk  milk and fat cottage cheese,
and cottage cheese,  condensed milk,
 Fermented milk drinks without  Yogurts and dairy desserts
Milk and dairy products
added sugar (kefir, yogurt). with added sugar,
 fatty rennet cheeses,
 cream.
 Butter(in limited quantities),  Animal fats, e.g.: pork lard,
 Soft margarine (in limited beef tallow, lard,
quantities),  hard margarines,
 Vegetable oils, e.g.: canola,  clarified butter,
Fats olive oil (in limited quantities).  coconut and palm fat,
 mayonnaise,
 "coconut butter."
 fryer fritter.
 pudding (no sugar added),  sweets containing large
 Jelly (no sugar added), amounts of sugar and/or fat
 Kisiel (no sugar added),  Cakes and cakes with
 Fruit salads without added confectionery masses,
Desserts sugar, confectionery creams,
(in limited quantities)  low-sugar yeast cakes, whipped cream.
 low-sugar sponge cakes,  Shortcrust pastries with a lot
 Chocolate with a high content of fat,
(>70%) of cocoa (in limited  puff pastry,
quantities).  chocolate-like products.
 Still water, low carbonated  high-sugar beverages,
mineral water  fruit juices,
 Tea, e.g.: black, green, red,  fruit nectars,
white, fruit,  Flavored waters with added
 Herbal infusions - weak sugar,
infusions,  energy drinks,
Beverages  Natural coffee, cereal coffee,  alcoholic beverages.
 buffalo,
 natural cocoa (no sugar
added),
 vegetable juices,
 Compotes (without added
sugar, in limited quantities).
 All natural herbal and spice  Broth cubes and bouillon
spices, essences,
 Prepared vegetable seasonings  Ready-made bases for soups
Spices (in limited quantities), and sauces,
 Salt (in limited amounts),  Ready-made salad dressings
 Mustard, ketchup, horseradish and dressings.
(in limited quantities),
  Soy sauce, liquid all-purpose
seasoning (in limited
quantities).
Source: https://www.termedia.pl/