[Nutriome as the direction of the "main blow": determination of physiological needs in macro- and micronutrients, minor biologically active substances].

One of the essential parts of fundamental research in Nutrition Science is the determination of the physiological requirements of humans for energy and food substances. Research that has been carried out in this area over the past 90 years, consistently develops and improves the norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation. In the 50 years of the last century in this research field, determining the values of daily intake for macronutrients (proteins, lipids and carbohydrates), was in the first place. Then the Era of micronutrients (vitamins, minerals, trace elements) was started, and, finally, now there is the Era of minor food biologically active substances. More and more facts are accumulating about their leading role in regulating metabolism. They can be recognized as endogenous regulators, the primary vital components involved in the formation of human health. In recent years, the new definition of Nutriome is introduced into Nutrition Science. It is considered as a set of essential nutritional factors to maintain a dynamic equilibrium between human being and the environment, aimed to ensure viability, the preservation and reproduction of the species, keeping the adaptive capacity, the system of antioxidant defence, apoptosis, metabolism, and immune system function. The Nutriome is a formula for optimal nutrition, which is continually being improved and supplemented. Knowledge of this formula is the key to forming an optimal diet for a person, and, therefore, to save their health. It is evident that at the population level, the Nutriome has its characteristics, its structure for each age period of human life. The need to develop a formula for optimal nutrition and, consequently, updating nutrient-based dietary guidelines is induced by socio-economic and demographic changes in population, changes in anthropometric characteristics of children and adults, increasing prevalence of socially significant non-communicable diseases, developing studies of the significance of particular food substances and establishing the relationship between nutrition and health.

History of dietary treatment: Guelpa & Marie first report of intermittent fasting for epilepsy in 1911.

We analyzed the article of Guelpa & Marie, published in 1911 and often quoted in the history of dietary treatment, as the basis for the use of ketogenic diet to mimic fasting. In this paper, the authors treated 21 patients with a diet consisting of daily administration of 30 g of sodium sulphate for 4 days, with unlimited aqueous beverage and no food, followed by a vegetarian diet restricted to half of the ordinary intake. This is the first report of intermittent fasting as treatment strategy for epilepsy. In this case series, 15 patients did not follow properly the diet while 2 improved temporary before they quitted the diet and 4 presented an improvement.

Unpalatable Truths: Food and Drink as Medicine in Colonial British India.

This article considers the significance of eating and drinking within a series of diaries and journals produced in British colonial India during the Indian Rebellion of 1857. The discussion of food and drink in this context was not simply a means to add color or compelling detail to these accounts, but was instead a vital ingredient of the authors' understanding of health and medical treatment. These texts suggest a broader colonial medical understanding of the importance of regulating diet to maintain physical health. Concern with food, and the lack thereof, was understandably a key element in diaries, and in the eyewitness accounts kept by British soldiers, doctors, and civilians during the rebellion. At a narrative level, mention of food also functioned as a trope serving to increase dramatic tension and to capture an imagery of fortitude. In references to drink, by contrast, these sources reveal a conflict between professional and lay opinions regarding the use of alcohol as part of medical treatment. The accounts show the persistent use of alcohol both for medicinal and restorative purposes, despite growing social and medical anxieties over its ill-effects on the body. Close examination of these references to food and drink reflect the quotidian habits, social composition, and the extent of professional and lay knowledge of health and medicine in colonial British India.

Food As Medicine: Diet, Diabetes Management, and the Patient in Twentieth Century Britain.

In classic accounts of the development of modern medicine in Europe and North America, the sick person is often portrayed as having a history of disappearance with the rise of the objectified body of the modern patient. To this account, sociologists and historians of medicine have added another for the period after 1950, in which the patient as subjective person "reappears" in medical discourse. However, despite histories of practice and identity revising narratives of disappearance, the patient's reappearance has largely escaped further assessment. Using an analysis of dietary management in twentieth-century British diabetes care, this article challenges accounts of this reappearance in three ways. Firstly, it argues that discursive interest in the social and psychological aspects of care emerged earlier than suggested. Secondly, it grounds such interest in reconfigured institutional arrangements that were initially designed to rationalize care and improve efficiency. Finally, it argues that patients regularly exceeded the efforts of even an expanded management regime to normalize and regulate life. Food planning, preparation, and consumption continued to sit at the nexus of competing demands that mediated medical efforts to cultivate governable selves and bodies.

[Research on Japanese monograph of comprehensive dietetic materia medica, the Pao chu bei yong wo ming ben cao (Japanese Materia Medica Prepared for Kitchen)].

Japanese physicians of Edo Period (1603-1867) wrote many dietetic books, by combining the knowledge system (content and compiling style) and thoughts of diet therapy from China with local condition in Japan. Among them, the Pao chu bei yong wo ming ben cao(Japanese Materia Medica Prepared for Kitchen), written by Mukai Genshou, a physician in the early Edo, is the earliest comprehensive work of dietetic materia medica. In this book, the choice and usage of Japanese dietetic materia medica reveals obvious Japanese local color, including the name, morphology, cultivation, collection, identification, nature and flavor, and indication etc., reflecting the sprouting idea of edible herbal plant at the beginning of Edo period and the characteristic of absorbing Chinese diet thoughts by Japanese physician. This is the important first-hand historical material to understand the development of Japanese dietetic herbalism in early Edo and its dietotherapy culture.

[[Medicinal broths in the books by Nicolas Lemery, a reflection of scientific developments?]

From Ancient times, medicinal broths have been an integral part of the diet fed to patients and convalescents. At the end of 17th century, medical and pharmaceutical knowledge and practices were to enter a period of major upheavals. Although also hitherto discredited, chemical drugs became all the rage, work in chemistry boomed and broths benefited. Do the first editions of the works of Nicolas Lemery reflect the knowledge of his time ? Do last editions ­ revised, corrected, annotated and completed ­ really reflect transformations in scientific disciplines, technological developments, and scientific advances, particularly in chemistry?

[Food matching based on herbal properties of formulas in "Treatise on Febrile Diseases"].

Based on databases for herbal properties of formulas and foods recorded in "Treatise on Febrile Diseases", a case study was conducted for the food matching method according to herbal properties of formulas in "Treatise on Febrile Diseases". The result show that the method was technically feasible once the herbal properties of foods were determined. Moreover, according to herbal properties of target formulas, the compositions of foods were effectively defined. In this study, researchers determined the similarity between the food matching scheme and the target formulas in function and efficacy, provided a quantitative method for food formulation and promote the development of application technology of the herbal property theory and the compatibility theory.

Low protein diets are mainstay for management of chronic kidney disease.

Low protein diets, made either of natural foods or of L-essential amino acids and/or their nitrogen-free ketoanalogues, are feasible, safe, and efficient means to reduce disease progression in patients with chronic kidney disease and do not prejudice patient outcomes once they get into Renal Replacement Therapy. They ameliorate symptomatology, grant a positive nitrogen balance, reduce proteinuria, improve osteodystrophy and lipid profile, reduce serum concentrations of uric acid, phosphate, and maintain plasma bicarbonate within normal limits thus preventing metabolic acidosis. They also reduce the number of hypotensive drugs and the quantity of erythropoietin to be administered to achieve target hemoglobin concentrations, and do not deteriorate quality of life. On the contrary, they retard progression of chronic kidney disease. There is a need to motivate patients to increase adherence to.

[Shoushimidian of DING Qi-yu].

Shoushimidian is a series of books about cultivating life written by a physician of the Qing dynasty: DING Qi-yu, which involved Yuelan, Tiaoshe, Leiwu, Jifang. This book compiled the local conditions as well as the climate and customs after Han and Tang dynasties in the order of the months, recorded the details which ought to be paid attention to in daily life, enumerated the nature and flavor and actions of diet products and collected diet therapeutic prescriptions with the action of cultivating life and treating disease.

Starvation and diet according to the Vinzenz Priessnitz family water book of 1847.

Vinzenz Priessnitz (1799-1851) did not only carry out water treatments within the scope of his cure, but also movement therapy, aerial and solar baths, natural lifestyle and, above all, diet therapy. According to the literature Priessnitz only seldom allowed starvation within his cure because this would break his preferred principle of restoration. Nevertheless, the widely unknown 'Vinzenz Priessnitz family water book' which he dictated to his daughter Sophie in 1847, includes 13 orders of starvation for a series of indications (breast inflammations, pneumonia, pulmonary embolism, cholera, intestines inflammation, tapeworm) and symptoms (diarrhoea and vomiting, heart cramp, head woe, faint, stone pains, feeling of sickness). Furthermore, it comprises diet recommendations on cold water drinking, milk and cold confection of pastry, compote and buttermilk, vegetables, fruit and strawberries, fruit and frozen food, no meat, little meat and cold food. In the view of the literature, these diet principles and means as well as their applications then and now are discussed. As for those days the Priessnitz diet was quite modern, manifold, logic and 'natural'.