Nutritional Science and Clinical Dietetics

The guide reflects the current state of nutritional science and is based on theoretical and scientific data from modern nutrition science. The edition consists of four sections.

Section I presents fundamental information about the basic laws of nutritional science, as well as the role of macro- and micronutrients and biologically active substances in the human diet.

Section II includes information about the structure of food for various population groups, features of age-related nutritional science, methods of epidemiological research, and ways to assess nutritional status.

Section III contains systematic data on diet therapy for various diseases. It describes the principles of differentiated application of standard diets and their variations, provides information on the chemical composition and energy value of diets, as well as recommendations for modeling them considering the individual course of the disease.

Section IV addresses issues of the quality of healthy food and food safety, as well as modern production technologies for specialized and traditional food products.

It covers the nutritional characteristics of the adult population, pregnant women, nursing mothers, preschool and school-age children, elderly individuals, and others.

The book covers a wide range of topics related to dietary science. It elaborates on aspects of children's nutrition and a functional approach to diet formation.

Effective methods for organizing weight loss nutrition, dietary principles for diabetics and cancer patients are discussed. Issues of separate nutrition and the foundations of a healthy lifestyle are also touched upon. The materials will help to better understand the specifics of sports nutrition, including the creation of balanced programs for athletes.

Special attention is paid to special nutrition for various diseases, including diets for cancer patients and diabetics. Useful information about diets emphasizes the importance of the right choice of products as a crucial part of preventive medicine.

It covers such areas as general nutritional science and specialized nutrition – from sports dietetics to children's nutrition.

It is ideal for everyone interested in health: whether it is preparing a healthy diet or implementing the principles of functional nutrition into daily life.

The textbook is equipped with current regulatory documents (clinical and methodological recommendations) regulating the organization of therapeutic and preventive nutrition in healthcare institutions.

The textbook is intended for doctors - therapists, nutritionists, dietitians, gastroenterologists, endocrinologists, hygienists, epidemiologists, and other specialists. It will also be of interest to interns, residents, graduate students, and senior students of medical universities.