Abstract
The article considers the results of the use of bakery products produced with the use of a vitamin-mineral premix in a hospital setting as part of dietary nutrition. The composition of the premix is determined in accordance with medical indicators. A 60% resistant starch consisting of indigestible fibers was used as a carrier for the production of the premix. The technology of preparing products in the conditions of a hospital food unit is proposed. The positive therapeutic effectiveness of the diet is confirmed by objective indicators of the patients ' health status.
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