There is no generally accepted classification of dietary products, according to Pannochka, an online publication for girls and women from 14 to 35 years old.. net It cannot exist, due to the constant emergence of new approaches and means of nutritional effects on the body.

Products can be classified according to indications for use, types of food raw materials.

The most common approach is determined by changing their chemical composition.

Classification of dietary products [Smolyansky B. , Liflyandsky V. , 2003].

Providing chemical and mechanical sparing of the gastrointestinal tract.

Low Sodium.

Reduced protein.

With a modified composition of fats:.

a) reduced fat;

b) with the replacement of some animal and hydrogenated fats with vegetable oils;

c) with the replacement of part of animal or vegetable fats with fat substitutes;

d) with the replacement of part of the fats with short- and medium-chain triglycerides;

With a modified composition of carbohydrates:.

a) with the replacement of sugar with sweeteners and food sweeteners;

b) with a reduced content of digestible carbohydrates;

c) enriched with dietary fiber;

d) milk and dairy products with a reduced content of milk sugar (low lactose).

Reduced energy value.

Enriched with essential nutrients.

Classification of dietary products (A. Baranovsky).

Providing chemical and mechanical sparing of the digestive organs.

With a modified protein composition:.

a) low in protein;

b) with the exception of individual amino acids;

b) with the replacement of animal proteins with vegetable ones;

c) high in protein.

With a modified carbohydrate composition:.

a) with a reduced content of digestible carbohydrates;

b) products with the replacement of sucrose with sweeteners and sweeteners;

c) enriched with dietary fiber, pectin;

d) low-lactose and lactose-free.

With a modified lipid composition:.

a) reduced fat;

b) with the replacement of some animal and hydrogenated fats with vegetable oils;

c) with the replacement of part of animal or vegetable fats with fat substitutes;

d) with the replacement of part of the fats with short- and medium-chain triglycerides;

e) enriched with essential fatty acids;

e) enriched with lecithin.

With modified energy value:.

a) with reduced energy value;

b) with increased energy value.

With a modified electrolyte composition:.

a) hyposodium products;

b) salt substitutes.

Fortified with vitamins and/or trace elements:.

a) fortified with vitamins;

b) enriched with trace elements.

Dry composite mixes.

With a modified formulation (with the exception of individual components due to their intolerance):.

a) gluten-free products;

b) products for patients with food allergies.

Note that many dietary products can combine several medicinal properties at once..

Baranovsky medbe. en.