Low level of provision of various population groups with animal proteins, poor choice of foodstuffs for common and dietetic use, inefficiency of meat and milk processing, loss of foodstuff quality as a result of industrial production determine the range of priority problems to be solved by specialists in nutrition hygiene. One of the main and most rapid approaches to solution of these problems is more rational utilization of the foodstuff potential created in the country for nutrition, but the chemical, sensory, and organoleptic properties of the manufactured foodstuffs do not always ensure their high biological value. Department of Hygiene of Nutrition, I. M. Setchenov Moscow Medical Academy, for many years has been engaged in development of biomedical rationale for effective use of raw material and processing protocols for preparation of common and dietetic food for various population groups. Special attention was paid to the effects of food-stuffs prepared by new technologies and recipes on metabolism. The most important results are summed up in this review.
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