Nikitenko, Olga2014-10-212014-10-212014Nikitenko, O. V. Role of functional foods in a human diet / O. V. Nikitenko / Нові ідеї в харчовій науці - нові продукти харчовій промисловості : міжнародна наукова конференція, присвячена 130-річчю Національного університету харчових технологій, 13-17 жовтня 2014 р. – К. : НУХТ, 2014. – С. 42.https://dspace.nuft.edu.ua/handle/123456789/17522The term functional foods was first introduced in Japan in the mid-1980s and refers to processed foods containing ingredients that aid specific bodily functions in addition to being nutritious. It is well known that a poor diet is linked to increased causes of hypertension, diabetes, cardiovascular disease, obesity, osteoporosis and even death which is why the variety and access of functional foods has become much easier. Many foods are being enhanced and fortified with functional components such as antioxidants, probiotics, vitamins and minerals, to enhance overall health and reduce the risk of disease. Functional foods include conventional foods such as grains, fruits, vegetables and nuts; modified foods such as yogurt, cereals and orange juice; medical foods such as special formulations of foods and beverages for certain health conditions; foods for special dietary use such as infant formula and hypoallergenic foods.otherраціон людиниінгредієнтипродукти харчуваннярацион человекапродукты питанияингредиентыhuman dietingredientsfoodкафедра ділової іноземної мови та міжнародної комунікаціїOther