about the project
Medical news
For authors
Licensed books on medicine
<< Previous Next >>

Article 39. Nutrition

1. Clinical nutrition - nutrition that ensures the satisfaction of the physiological needs of the human body in nutrients and energy, taking into account the mechanisms of the development of the disease, the characteristics of the course of the underlying and concomitant diseases and performing preventive and therapeutic tasks.

2. Clinical nutrition is an integral component of the treatment process and preventive measures, includes diets that have an established chemical composition, energy value, consist of certain products, including specialized medical nutrition products, subjected to appropriate processing.

3. Specialized medical nutritional products are foods with established chemical composition, energy value and physical properties, proven therapeutic effect, which have a specific effect on the restoration of damaged or lost body functions as a result of the disease, the prevention of these disorders, as well as on increasing the adaptive capacity of the body .

4. The norms of medical nutrition are approved by the authorized federal executive body.
<< Previous Next >>
= Skip to textbook content =

Article 39. Nutrition

  1. Medical nutritional monitoring of organized populations. Therapeutic and therapeutic nutrition
    Nutrition is one of the main factors determining human health. The catering of the collective is connected with the type of institution (kindergarten, school, industrial institution, field camp, medical treatment institutions, army, etc.), the number of people and the length of their stay in this institution. In most cases, healthcare providers themselves take part in
  2. Therapeutic nutrition
    The main in the prevention of occupational hazards is the improvement of working conditions, technical and sanitary-hygienic improvement of enterprises, as well as strict adherence to safety regulations. Along with improving the environment, measures aimed at improving the body's resistance to the adverse effects of physical and chemical
  3. The basic principles of clinical nutrition
    1. The diet should be diverse, taking into account the development of the tuberculosis process and the general condition of the body. 2. Strict regimes and limited nutrition can be prescribed only for a short period (with complications and exacerbations of the disease). 3. At all stages of treatment, nutrition should be differentiated. It is necessary to observe the basic principles of qualitative and quantitative construction of the diet in
  4. Artificial Health Nutrition
    Manifestations of malnutrition in one form or another (protein, energy, vitamin, mineral) are often observed in clinical practice among patients with both surgical and therapeutic profiles, ranging from 18 to 56% according to various authors. Malnutrition is the reason for a slower recovery, a longer stay of patients in OARIT and in
  5. The objectives of clinical nutrition
    The main objectives of therapeutic nutrition for pulmonary tuberculosis are: 1. Providing the body with adequate nutrition in the context of protein breakdown, impaired metabolism of fats and carbohydrates, increased consumption of vitamins and minerals. 2. Increasing the body's resistance to infection and intoxication. 3. Contributing to the normalization of metabolism. 4. Promoting the repair of tissues affected
  6. The main objectives of clinical nutrition for myocardial infarction
    The main objectives of therapeutic nutrition are: 1. To promote recovery processes in the heart muscle. 2. Improve blood circulation and metabolism. 3. Eliminate stress on the cardiovascular and central nervous system. 4. Provide a sparing of the digestive system and normalization of the motor function of the intestine. Nutrition should correspond to periods of illness (acute, subacute,
  7. Some options for medical nutrition
    The first option is nutrition. It is prescribed for patients with reduced reactivity of the body, general hypotension, low-grade fever, with a sluggish course of the disease. The chemical composition of this diet: proteins 140 g, fats 100 g, carbohydrates 400 g, limiting easily digestible. Calorie content 2700-3000 kcal. The content of ascorbic acid is up to 350 mg, vitamin B15, cooking is usual.
  8. The concept of health and therapeutic nutrition
    Recommended reading: 1. Goncharenko M.S. Basics of valeological nutrition. - H.: LLC "Publishing house Buruk K Kiga", - 2006, pp. 275-329 Additional information block: Biologically active food additives Biologically active food additives (BADP) are becoming more popular every day. These days, these products, available in the form of tablets, capsules, tinctures and balms, have become
  9. The basic principles of therapeutic nutrition for peptic ulcer
    1. Providing a complete balanced diet; 2. Compliance with diet; 3. Provide mechanical, chemical and thermal sparing of the stomach and duodenum. One of the most important aspects of medical nutrition is the observance of a meal regimen, which is even more significant than the composition of the diet itself. As soon as the food comes in contact with the gastric mucosa,
  10. Sanitary supervision of the organization of therapeutic nutrition at industrial enterprises
    Therapeutic and preventive nutrition (LPP) is considered (along with comprehensive measures to eliminate harmful working conditions) as a highly effective health factor. BOB is organized at industrial enterprises with the aim of preventing the disease, provides for an increase in the protective functions of the body of workers in the link of the predominant effect of harmful factors
  11. Herbert M. Shelton. Orthotrophy: Fundamentals of proper nutrition and therapeutic fasting, 2002
    The author of the book is an outstanding American hygienist, holder of several titles of honorary doctor of science, whose work has been translated into many languages ​​of the world - both Western and Eastern. In Russia, he is known for certain articles and some works translated into Russian. This book contains the most complete information about the system of good nutrition and therapeutic fasting, based on the principles
  12. Sanitary requirements for catering in medical institutions and sanatoriums
    The catering facilities of medical institutions and sanatoriums must have the conditions for the preparation of medical nutrition with delivery to a patient or vacationer without reducing nutritional and biological value. The work of catering units should not have a harmful effect on the regime of a hospital or a sanatorium (the spread of odors, the penetration of noise, etc.). Food units can be housed in separate buildings,
  13. Therapeutic nutrition for dyslipidemia.
    During the period of rapid development of the pharmaceutical industry and clinical pharmacology of lipid-lowering drugs, it may seem paradoxical to use dietary approaches in the treatment of dyslipidemia. Attention to dietary interventions is due to new data on the high effectiveness of certain diets to reduce the risk of general and coronary mortality. During the 1950-60s. in
  14. Therapeutic nutrition for children aged 1 year to 3 years
    The basis for an individual elimination diet for children over one year old is a non-specific hypoallergenic diet - diet No. 5 ha. Given the high frequency of pathology of the digestive system in children with allergic diseases, this diet is developed on the basis of diet No. 5, intended for children with diseases of the liver and biliary system. Purpose of diet No. 5
  16. The basic principles of clinical nutrition for myocardial infarction
    In nutrition, calorie content and food volume are significantly limited, which then gradually increases. Exclude foods rich in animal fats and cholesterol (fatty meats, internal organs of animals, brains, caviar, egg yolk, animal fats, fatty varieties of fish, etc.), foods that cause intestinal fermentation and flatulence (brown bread, cabbage, legumes , milk in its natural form, etc.).
  17. In which cases, separate nutrition should be considered as therapeutic
    1. When food acids contained in acidic fruits can not be taken simultaneously with products containing starch: bread, cereals, potatoes, pasta, etc.? When is just the first part of a question that needs to be answered. The second part is the why. And with him, it is probably easier to begin consideration of this fundamental rule of separate nutrition.
Medical portal "MedguideBook" © 2014-2019