Optimization of the nutritional composition of the food mixture, taking into account the individual restrictions of consumers

Abstract

The paper considers the problem of optimizing the composition of food mixtures intended for feeding individuals with a predisposition to diseases associated with impaired bone mineral density (BMD) by selecting the ratio of the main and additional raw materials in the mixture. The mathematical formulation of the problem was carried out and the result of its solution was obtained using a computer program. The formation of the optimal composition of the mixture was calculated taking into account two criteria - restrictions on the ratio of the main and additional raw materials and taking into account the specified requirements of the standard for the amount of basic nutrients that will provide nutritional support for people with a predisposition to BMD impairment.