The book provides brief information on hygiene and nutritional physiology, outlines the basics of rational and dietary nutrition, and provides recommendations on dietary cooking. The author, a nutritional therapist, expresses his attitude towards products that have ambiguous effects on the human body, such as sugar, table salt, coffee, etc. etc. The most voluminous section of the book is the nutritionist’s dictionary, which discusses the nutritional value and dietary advantages of foods grouped in alphabetical order. For a wide range of readers. Reviewers: Deputy. Chief nutritionist of Leningrad, Doctor of Medical Sciences, Professor V.I. Loiko, Associate Professor of the Moscow Institute of Economy. G. V. Plekhanova, Candidate of Medical Sciences E. A. Rubina, Head. Department of Clinical Dietetics GIDUV named after. S. M. Kirova, Doctor of Medical Sciences, Professor V. V. Shchedrunov