Rational dietary nutrition is a key component of the system of therapeutic and preventive measures and plays a crucial role in restoring and maintaining patients’ health. The aim of this study is to substantiate the scientific and hygienic principles of organizing dietary nutrition in healthcare institutions, taking into account the physiological needs of the body, metabolic characteristics in various diseases, and modern requirements of medical nutrition science. The article discusses the main hygienic aspects of diet formulation, including energy and nutrient adequacy, balance of macro- and micronutrients, food quality and safety, as well as technological conditions of preparation and storage. Particular attention is paid to the role of vitamins, minerals, antioxidants, and dietary fiber in accelerating recovery processes and enhancing the body’s adaptive capacity during treatment. It is shown that adherence to scientifically based hygienic norms of nutrition increases the effectiveness of therapy, reduces complications, and improves patients’ quality of life. The practical implementation of these principles requires an interdisciplinary approach involving physicians, dietitians, hygienists, and food technologists.

dietary nutrition, hygienic principles, healthcare institutions, rational nutrition, nutrition science, macro- and micronutrients, disease prevention.

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