The use of functional foods in children

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Abstract

The article presents the concept of functional nutrition through which general health improvement of the organism takes place. The functional components of nutrition are vitamins, carotenoids, micro- and macronutrients (calcium, magnesium, sodium, potassium, iron, iodine, selenium), dietary fiber, protein hydrolysates, polyunsaturated fatty acids, probiotics and prebiotics. The concept of functional nutrition has been developing in Russia since 1993, and these ideas were enshrined in law in 1998. Specialized products for children are created taking into account age, safety of ingredients, balance of fats, proteins and carbohydrates, vitamins, microelements, with addition of pro- and prebiotics.

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About the authors

Irina N. Zakharova

Russian Medical Academy of Continuous Professional Education

Author for correspondence.
Email: zakharova-rmapo@yandex.ru
ORCID iD: 0000-0003-4200-4598

D. Sci. (Med.), Prof.

Russian Federation, Moscow

Irina V. Berezhnaia

Russian Medical Academy of Continuous Professional Education

Email: zakharova-rmapo@yandex.ru

Cand. Sci. (Med.)

Russian Federation, Moscow

Aleksandra I. Sgibneva

Pirogov Russian National Research Medical University

Email: Asgibneva470@gmail.com

Student

Russian Federation, Moscow

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