[The role of nutritional factors in intensive physical activities of sportsmen].

The analysis on the role of major nutrients (proteins, fats and carbohydrates), micronutrients (vitamins and minerals) in a diet of sportsmen is adduced. Requirements for nutrients depend on the volume and intensity of physical exertion during training and competition, not only on the qualifications of sportsmen.

[Experimental study of the wound-healing effect of new drug compositions intended for the therapy of esophageal burns].

The anti-inflammatory and wound-healing effects of new formulations for the treatment of esophageal burns have been studied in Chinchilla rabbits with model chemical burns of skin. The healing process was evaluated according to the clinical and morphological criteria on the 3rd, 7th, 10th, 14th, and 21st day. It is established that the new drugs accelerate the regeneration of skin tissue in comparison to that in the control and reference groups of animals. At the late stage of skin regeneration, this is manifested by reliable differences in the degrees of cicatrization and tissue collagenization. Two hydrophilic polymer-based drug compositions, which are successively applied in accordance with the burn process development, exhibit pronounced anti-inflammatory and skin-regenerative effects. These formulations can be recommended for the therapy of esophageal burns.

[Classification and characterization of specialized foods for nutrition of sportsmen].

The classification and composition of specialized foods for sportsmen are presented. The perspective of application of contemporary biologically active substance to the development of new foods is discussed for nutrition sportsmen.

[Characteristic of nutrition for young sportsmen].

Contemporary domestic and international experience of forming a diet for young athletes involved in various kinds of sport was considered at the article.

[Influence of different iron compounds on lipid complex of vitamin fortified wheat flour under storage].

Influence of different iron compounds at combined vitamin fortification on hygienic and biochemical properties of freshly grounded first-class wheat flour under storage was studied. It proved, that more intensive oxidative and hydrolytic processes take place in the lipid complex of the flour, fortified with ferrous sulfate heptahydrate.

[Enteral feeding of patients with surgical diseases of the digestive tract using the Soviet balanced food mixture Inpitan]. / Enteral'noe pitanie bol'nykh s khirurgicheskimi zabolevaniiami pishchevaritel'nogo trakta otechestvennoi polnotsennoi pishchevoi smes'iu "Inpitan".

"Inpitan" is the first Soviet full-value balanced food mixture for tube feeding, produced under industrial conditions. It was used for enteral nutrition of 50 patients with different diseases of the upper gastro-intestinal tract. The mixture contains protein (12%), fat (30%), carbohydrates (58%), all the necessary mineral substances, and water- and fat-soluble vitamins. Depending on the clinical situation the patients received 2000-3200 ml of the mixture/day. The use of "Inpitan" with the energy density of 1 kcal/ml as the only source of nutrition during 7-75 days has demonstrated its high nutritious effectiveness. When the mixture was introduced directly into the small intestine according to the authors' schedule, no dyspeptic symptoms (eructation, nausea, vomiting, abdominal pain, meteorism, diarrhea) were recorded, dipsosis and the sense of starvation disappeared, the body weight increased, biochemical parameters returned to normal, the time of the preoperational preparation was significantly reduced, the post-operational complications were better managed.

[Dietary fat emulsions of lowered caloric content]. / Dieticheskie zhirovye émul'sii ponizhennoi kaloriinosti.

The products such as mayonnaise for infant's and dietetic nutrition were supplemented with the most full-value and readily assimilable proteins of milk and plant origin, whereas inhibitors and components (yolk-yellow, soybean oil, etc) not very suitable for dietetic nutrition were excluded. The know how and composition of dietetic pastes with a fatness of 10-50% were those of sauces for cold dishes and desserts with a fatness of 1-10%. These products represent a stable, readily assimilable vegetative oil emulsion. They are manufactured according to a simplified (comparatively to the conventional) flow-sheet that involves two parallel processes: preparation of a vegetative oil emulsion by means of homogenization at a high pressure and preparation of a concentration aqueous suspension of excipients. Apart from the increased biological value and high quality of fatty products, the know how under consideration enables the butter and fatty industry to produce mayonnaises with a fat content under 35% and to make the best use of reiterative raw material of the milk industry.

[Development of dry acidophilic mixtures for feeding young infants]. / Razrabotka sukhikh atsidofil'nykh smesei dlia vskarmlivaniia detei rannego vozrasta.

A procedure for dry acidophilic mixtures for feeding infants has been devised. Two methods for drying the mixtures, atomization and sublimation, have been studied. Comparative characteristics of the acidophilic mixtures are presented and the time course of self-oxidation of their fatty components during 6-month storage is described.