THE MODEL OF OPTIMIZATION OF MEDICAL AND TECHNICAL REQUIREMENTS
The article deals with the requirements for food products, methodological approaches to the development of food rations, diets and recipes of culinary products for different groups of food, the stages of their implementation, the main theoretical provisions that formulate medical and technical requirements. On the basis of scientific provisions on nutritional value, medical and technical requirements for food rations, diets and recipes of culinary products are formulated. The mathematical model and the generalized algorithm of optimization of medical and technical requirements are developed.