title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ°ÑÐ¸Ð¾Ð½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ Ð´ÐµÑÐµÐ¹ Ñ ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¼ ÑÐºÐ»ÐµÑÐ¾Ð·Ð¾Ð¼
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of a diet for children with multiple sclerosis
Creators: name: ÐÐ¾Ð½Ð¾Ð²Ð°, ÐÐ°ÑÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¹ ÑÐºÐ»ÐµÑÐ¾Ð·
Ð¿Ð¾Ð»Ð¸ÑÐµÐ½Ð¾Ð»Ñ
ÑÐ°ÑÐ¸Ð¾Ð½ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
Ð´ÐµÑÑÐºÐ¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ
multiple sclerosis
polyphenols
diet
baby food
confectionery

description: Ð Ð°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÐ°ÑÐ¸Ð¾Ð½Ð° Ð´Ð»Ñ Ð´ÐµÑÐµÐ¹ Ñ Ð·Ð°Ð±Ð¾Ð»ÐµÐ²Ð°Ð½Ð¸ÐµÐ¼ ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¹ ÑÐºÐ»ÐµÑÐ¾Ð·, Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ¸Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð¾Ð±ÑÐ¸Ðµ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´ÑÐµÐ¼ÑÐµ Ð¿ÑÐ¸ Ð·Ð°Ð±Ð¾Ð»ÐµÐ²Ð°Ð½Ð¸Ð¸ ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¹ ÑÐºÐ»ÐµÑÐ¾Ð·. ÐÐ·ÑÑÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²ÐµÑÐµÑÑÐ²Ð°, Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° ÑÐµÑÐµÐ½Ð¸Ðµ Ð±Ð¾Ð»ÐµÐ·Ð½Ð¸ ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¹ ÑÐºÐ»ÐµÑÐ¾Ð·. 2. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ Ð²ÑÐ±Ð¾Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² Ð´Ð»Ñ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾Ð³Ð¾ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ ÑÐ°ÑÐ¸Ð¾Ð½Ð° Ð´ÐµÑÐµÐ¹ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¼ ÑÐºÐ»ÐµÑÐ¾Ð·Ð¾Ð¼. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼. 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸, Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¸ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð²ÑÐ±ÑÐ°Ð½Ð° ÑÐ¸Ð½Ð°Ð»ÑÐ½Ð°Ñ ÑÐµÑÐµÐ¿ÑÑÑÐ° Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ - Ð¿ÐµÑÐµÐ½ÑÐµ Ð·Ð°ÑÑÐ¶Ð½Ð¾Ðµ ÑÐ¾ÐºÐ¾Ð»Ð°Ð´Ð½Ð¾Ðµ Ð¸Ð· Ð¼ÑÐºÐ¸ Ð²ÑÑÑÐµÐ³Ð¾ ÑÐ¾ÑÑÐ° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¼ÑÐºÐ¸ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð½Ð¾Ð¹ ÐºÐ¾Ð¶Ð¸ÑÑ. 4. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ Ð¿Ð¾ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼. 5. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ ÑÐ°ÑÐ¸Ð¾Ð½ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ Ð´ÐµÑÐµÐ¹ Ð¾Ñ 7 Ð´Ð¾ 11 Ð»ÐµÑ Ñ ÑÑÐµÑÐ¾Ð¼ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ Ð±Ð¾Ð»ÑÐ½ÑÑ Ñ ÑÐ°ÑÑÐµÑÐ½Ð½ÑÐ¼ ÑÐºÐ»ÐµÑÐ¾Ð·Ð¾Ð². Ð ÑÐ°ÑÐ¸Ð¾Ð½ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ðµ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ. ÐÐ° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ðµ Ð¼ÑÑÐ½Ð¾Ðµ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ â ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ñ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ, Ð´Ð»Ñ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð´Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.RU, Elsevier ScienceDirect, Scopus, CYBERLENINKA, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½Ñ-ÐÐ»ÑÑ, StudFiles, ResearchGate, Phenol-Explorer.
description: The work is devoted to the preparation of a two-week diet for children with multiple sclerosis, using a functional confectionery product. During the study, the following tasks were resolved: 1. The general principles of nutrition recommended for the disease multiple sclerosis are considered. The main nutritional substances that have a positive effect on the course of the disease multiple sclerosis have been studied. 2. A selection of basic food ingredients was made for possible enrichment of the diet of children with multiple sclerosis. The selected raw materials were assessed according to organoleptic and physico-chemical indicators. 3. Recipes for flour confectionery products with the addition of selected raw materials have been developed. Based on the results of the organoleptic assessment, nutritional and biological value, the final recipe of the product was chosen - long-lasting chocolate cookies made from premium flour with the addition of grape skin flour. 4. The finished product was assessed according to physical, chemical and micro-biological indicators. 5. A two-week diet for children aged 7 to 11 has been compiled, taking into account nutritional recommendations for patients with multiple sclerosis. A developed functional product was added to the diet. Regulatory documents have been developed for the developed flour confectionery product - technical conditions and technological instructions, for the possibility of introducing these products into public catering establishments. When writing the work, the following databases were used: eLIBRARY.RU, Elsevier ScienceDirect, Scopus, CYBERLENINKA, Consultant-Plus, StudFiles, ResearchGate, Phenol-Explorer.