A systematic approach to nutritional optimization using the ART method
AUTHORS : Tikhonova I.S. | Fedorenko S.I. | Shevchenko N.R.
RELEVANT UNIVERSITIES : Center “IMEDIS”, Moscow, Russia
YEAR : 2006
The ART technique makes it possible to assess the body as a single system and to identify the cause-and-effect relationships of diseases.
The purpose of the study was development method allowing to optimize the selection of food products using the ART method. The task was to
take into account the general condition of the patient, to identify the individual
food intolerance, as well as assess the need for the necessary proteins, fats,
carbohydrates and other deficient conditions for solving certain therapeutic
problems.
