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Development of Food Formulations for Individual Nutrition
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Food and Nutrition Sciences·Volume 03 (2012)·Pages 104–109·Published 9 January 2012·DOI10.4236/fns.2012.31015
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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.
KeywordsNutritionBalanced DietFood FormulationIndividual NutritionOptimal Compositions
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