The textbook provides theoretical material on the functioning of the digestive system, covers the issues of rationing and achieving balance in the human diet in terms of energy value, content of macro- and microelements; Scientific theories and concepts of nutrition are discussed. The characteristics of the main diets in medical nutrition are given. For students studying in the following areas of training: 260200.62 – “Food products of animal origin”, 260800.62 – “Product technology and organization of public catering” and 110900.62 – “Technology of production and processing of agricultural products.”