Author(s)

Vladimir Sadovoy, Tatiana Shchedrin, Arcady Silantyev, Magomed Selimov

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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.

Nutrition; Balanced Diet; Food Formulation; Individual Nutrition; Optimal Compositions

V. Sadovoy, T. Shchedrin, A. Silantyev and M. Selimov, "Development of Food Formulations for Individual Nutrition," Food and Nutrition Sciences, Vol. 3 No. 1, 2012, pp. 104-109. doi: 10.4236/fns.2012.31015.