Dietary treatment. The general principles of dietetic therapy

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Except quantity and quality of the food, essential value has a diet - food intake time, intervals between its receptions, distribution within day. Dietetic therapy should be constructed so that food intake was not more rare than 4-5 times a day. Long breaks in meal lead to irritation of nervous system, to an overload of bodies of digestion as it is at one time consumed much peep, that complicates digestion. If the patient eats always at a time, at it the conditioned reflex for the period of food intake develops. Digestion bodies as though prepare for it and by that digestion and mastering process improves.

That the diet favorably influenced an organism of the patient, it is necessary to subject food to certain culinary processing and thus to care of preservation of its nutritional values. At the same time the food should be tasty and give pleasure to the patient. In this respect the big role plays not only a way of preparation, but also dish registration, conditions in which the person eats.

Each medical diet is appointed only by the attending physician. They are applied during certain, rather short period. Only in rare instances dietetic therapy should be applied constantly.

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