Fundamentals of therapeutic nutrition (1958)

Properly selected therapeutic nutrition is the key to quick recovery and well -being of a sick person. But how to organize such food correctly? How to find a balance between proteins, fats and salts and at the same time get a sufficient amount of vitamins? What should be eaten with heart disease, liver or stomach? What products are needed for laryngitis, diabetes or atherosclerosis, and what is prohibited? With the help of this book, you will learn everything about the features of the nutrition of people with various diseases: what a diet should be, how often you need to take food, how to cook it and in what form it is best to serve. All tips and instructions are based on many years of research by M. Pevzer, one of the founders of Soviet dietetics.
The book is intended for everyone who cares about their health and the health of their loved ones