Nutrition is the most important factor determining the health of the population. Today various pathological conditions associated with the deficiency of various macro- and micronutrients in the human diet are widespread. In this regard, healthy diet becomes very important. The manual presents information on modern scientific theories and concepts, and formulates the basic laws of nutrition. We consider the issues of quality and safety of food raw materials and food products and we present innovative approaches, directions, and examples of practical scientific research on widening the range of healthy food products.
The manual is intended for university students studying the issues of scientific and innovative activities in the field of nutrition. It is also recommended for specialists of the enterprises of the food industry and public catering.