Svidlo K. Scientific basis for using dietary plant additives in gero-dietetic culinary technologies

Giro-dietetic culinary technologies, which use dietary plant additives, were scientifically grounded and developed on the basis of theoretial and experimental studies. A scientific concept and possible concepts of its realization are proposed. Principles of giro-dietetic food nutrition are systematized and nutrient groups to keep older people main organism systems active are defined. Biological value of composite dietary plant additives is calculated. Criteria for optimization of giro-dietetic culinary product nutrient compositions which use dietary plant additives are grounded. Models of giro-dietetic culinary products are worked out. Manufacturing schemes were worked out, mechanisms of regulating functional and technological flow properties of the developed culinary products were estimated. Natural laws of attaining high quality of giro-dietetic culinary products at the manufacturing and storage stages were obtained for the first time. HACCP study was carried out. Food ration norms for specialized geriatric institutions were analysed and their discrepancy with giro-dietetic norms was determined. The model of energy value distribution between culinary product groups in daily gero-dietetic ration norms is proposed. The model food ration in compliance with requirements of FAO/WHO and Ukraine was created. It was tested in clinical conditions and was introduced in the specialized geriatric institutions and restaurant enterprises of Ukraine. Social-economic effectiveness has been proved, and expected economic effectiveness as a result of introducing the culinary products and gero-dietetic food rations has been clculated.