Open AccessOptimizing the Ingredients of Functional Foods
Author(s) -
V. M. Kiselev,
Tatyana Kiseleva,
Eleikolaevna Zubareva,
A. V. Petropavlovskaya,
L. P. Lipatova,
M. A. Afanasyev
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1079/3/032059
Subject(s) - diversity (politics) , dietary diversity , functional food , nutrient , balance (ability) , healthy food , quality (philosophy) , composition (language) , business , microbiology and biotechnology , food science , risk analysis (engineering) , medicine , biology , ecology , agriculture , food security , sociology , anthropology , philosophy , linguistics , epistemology , physical medicine and rehabilitation
Conventional diets balance the multilevel, multifaceted needs by combining a diversity of foods into a daily menu. Such diets are compensatory by their nature. To compensate for the lack of some essential nutrients in foods, the body relies on the oversupply of some foods. The resulting diet is functionally disastrous; such dietary habits result in endemic and occupational diseases. Feeding on combined foods whose functional properties have been thoroughly adjusted helps properly balance the daily menu to optimize the intake of each nutrient, thus resulting in a higher quality of life, better health, saved foods, and lesser environmental impact. To optimize the composition and quantity of ingredients by the specified criteria so that the final functional food contains the required nutrient quantities, the authors hereof apply vector combinatorics. The paper summarizes the results of many years of research; it also articulates what else could potentially be researched further.