The textbook examines the biomedical aspects of gerontological nutrition, which reflects the quality indicators of food for the elderly, the need for basic nutrients and energy. Dietary recommendations are given for various types of age-related pathology and diseases such as diabetes mellitus, obesity, cardiovascular, atherosclerosis, digestive diseases, iodine and iron deficiency conditions. An analysis of the current state of food production for older age groups is given. The specificity of technological processes for processing raw materials in the production of gerontological nutrition products is considered, recipes and technologies for their production are given.