Gerontological nutrition technology. Tutorial

The training manual discusses the medical and biological aspects of gerontological nutrition, which reflect the qualitative indicators of food for the elderly, needs for basic food substances and energy. Dietological recommendations are given for various types of age-related pathology and diseases such as diabetes, obesity, cardiovascular, atherosclerosis, digestive diseases, iodine deficiency and iron deficiency conditions. An analysis of the current state of food production for older age groups. The specifics of the technological processes of raw materials processing in the development of gerontological food products are considered, and the recipes and technologies of their production are given. The manual is intended for students of universities students in the direction of "technology of food and public catering."