[Actual aspects of state control of dietary, clinical and prophylactic nutrition in health care organizations].

A review is aimed to help professionals, who provide state sanitary control of dietary (clinical and prophylactic) nutrition in health care organizations. Taking into account the new modern legislative framework and the scientific and practical publications, the basic requirements for standardization, harmonization and individualization (personalization) of nutritional therapy and monitoring of their implementation in health care organizations by state sanitary authorities has been set out. The attention is focused on the optimization of clinical nutrition, as well as the methods of assessment of balance and nutritive value of the standard diets, their proper correction with dry protein composite blends and other specialized products of dietary clinical and prophylactic nutrition, including foods fortified with dietary and biologically active substances and food supplements (nutraceuticals). The paper describes ways to improve the organization of state sanitary and dietary nutritional care in health care organizations, outlines priority issues to be addressed to improve the nutritional care.