The manual explains the order of food products depending on the level of nutrients and minerals, as well as vitamins and energy values ​ ​ in order to use them in accordance with the principles of rational nutrition. The issues of meal planning in sanatoriums and rest homes, medical institutions, as well as in the daily life of a person are considered. The publication is addressed to students of higher educational institutions studying in agricultural, economic, socio-economic, engineering and technical areas.