development of food formulations for individual nutrition个人营养食品配方的发展.pdfVIP

Food and Nutrition Sciences, 2012, 3, 104-109 /10.4236/fns.2012.31015 Published Online January 2012 (http://www.SciRP.org/journal/fns) Development of Food Formulations for Individual Nutrition 1 2 3 4 Vladimir Sadovoy , Tatiana Shchedrina , Arcady Silantyev , Magomed Selimov 1Stavropol Technological Institute of Service, Stavropol, Russia; 2Pyatigorsk State Technological University, Pyatigorsk, Russia; 3Povolzhskiy State University of Telecommunications and Informatics in Stavropol, Stavropol, Russia; 4North Caucasus State Tech- nical University, Stavropol, Russia. Email: vsadovoy@yandex.ru Received September 21st, 2011; revised November 3rd, 2011; accepted November 11th, 2011 ABSTRACT This paper proposes a method for the developing of nutrition formulations for various population groups categorized by gender, age, body type and nature of labor activity. Meat formulations were developed, taking into account dietitian re- commendations, rationality of the amino acid composition, processing characteristics, organoleptic evaluation and cost indicators. Keywords: Nutrition; Balanced Diet; Food Formulation; Individual Nutrition; Optimal Compositions 1. Introduction to regulate of nutritional value and functional and proc- essing characteristics of finished products, as well as to Adequate nutrition is an essential prerequisite in the set forecast the expected therapeutic effect. of rehabilitation, recovery, pathology prevention and treat- ment measures, and is crucial for maintaining health at a 2. Subjects of Research high functional level. The medical science has found bio- logical laws of a food,