Technique of carrying out of dietetic therapy

the Technique of carrying out of dietetic therapy in dietary dining rooms

For maintenance with a dietary food of people requiring it in public catering system dietary dining rooms and branches (dietary halls) will be organised. Dietary table are independent specialised public catering establishments with quantity of landing places not less than 50-60. Dietary branches (dietary halls) are divisions of dining rooms, catering establishments or public catering combines. Dietary branches usually have a separate hall for food intake and the industrial premises in which preparation of dishes is carried out. Dietary halls are allocated on public catering establishments for the food use by sick workers. Dietary dishes at such variant prepare in the general industrial premises.

On dietary public catering establishments medical mineral waters, broths and infusions of various medicinal grasses, vitamin drinks, juice are widely used. At diseases of guts patients receive broths of an immortelle, a wormwood bitter, caraway seeds, fennel; at a stomach ulcer of a stomach and a duodenal gut - broths devjasila, wild strawberry, a plantain, chistotela, sushenitsy marsh; at diseases of a liver and a bilious bubble - immortelle broths, zveroboja, camomiles, zolototysjachnika, tansies, corn rylets, a yarrow; at diseases of kidneys and mochevyvodjashchih ways - broths alteja medicinal, mints peppery, sporysha, a horsetail field, zveroboja.

Additional receipt in an organism of vitamins at a dietary food is provided at the expense of the use of drinks from hips, bran, yeast, a black currant. Inclusion of fruktovo-berry juice in a diet is the important factor of replenishment by its vitamins and mineral salts. With the same purpose obligatory vitaminization of dishes by ascorbic acid is provided.

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