Abstract
A survey of basic facts (diet, dish, edible, food, basic nutrient, protective preparations) is introduced. Dietary modalities and recommendations (with regard to pathophysiological functioning and therapeutic possibilities) in particular gastrointestinal diseases: gastro-oesophageal reflux disease, gastroduodenal disease, states after gastric surgery, coeliacal sprue, blind loop syndrome, short bowel syndrome, infalmmatory bowel disease, diverticular disease, acute and chronic gallbladder diseases, acute and chronic pankreatitis, acute liver diseases (acute viral hepatitis) and liver cirrhosis.
Principles of dietary prevention of malignant disease are outlined as well.