Functional food in complex rehabilitation of coronary hearts disease patients: gender differences

Plakida, A.; Yuschkovska, O.

dc.contributor.author	Plakida, A.	en
dc.contributor.author	Yuschkovska, O.	en
dc.date.accessioned	2024-06-11T09:05:33Z
dc.date.available	2024-06-11T09:05:33Z
dc.date.issued	2022
dc.identifier.citation	Plakida A., Yuschkovska O. Functional food in complex rehabilitation of coronary hearts disease patients: gender differences // 7 th Baltic and North Sea Conference on Physical and Rehabilitation Medicine Vascular Rehabilitation – the Journey from Causes to Results, Tartu, Estonia, June 9–11, 2022. P. 16.	en
dc.identifier.uri	https://repo.odmu.edu.ua:443/xmlui/handle/123456789/15485
dc.description.abstract	Cardiovascular diseases are the most prevalent and occupy first place in the structure of morbidity and mortality in developed countries. One of the promising directions of current research is the use of functional foods in complex rehabilitation. We observed 60 patients with cardiac heart disease at the stage of sanatorium rehabilitation.	en
dc.language.iso	en	en
dc.subject	functional food	en
dc.subject	complex rehabilitation	en
dc.subject	coronary hearts disease patients	en
dc.subject	gender differences	en
dc.title	Functional food in complex rehabilitation of coronary hearts disease patients: gender differences	en
dc.type	Article	en