EXPANSION OF THE RANGE OF DISHES WITH CONTROLLED NUTRIENT COMPOSITION FOR SPECIALIZED FOOD SERVICE ESTABLISHMENTS

Abstract

The article investigates the development trends of the restaurant industry in Ukraine within the context of global food system transformations, driven by the increasing prevalence of diet-related non-communicable diseases and the need to ensure environmental sustainability. Contemporary scientific approaches to formulating diets are analysed, specifically the concept of the planetary health diet and plant-based dietary patterns that involve the use of local raw materials and minimally processed foods. The main trends in the development of the restaurant business are identified, including the growing demand for functional meals with a controlled nutritional profile. The feasibility of using local Ukrainian ingredients to develop an assortment of "bowl" type meals is substantiated as a factor in enhancing the biological value of the products, ensuring the stability of technological processes, and reducing the environmental footprint. A technological model for meal construction is proposed, based on the principles of modularity, macronutrient balance, and the application of differentiated culinary processing methods (baking, stewing, blanching, fermentation) that preserve the nutritional profile and improve nutrient bioavailability. An assortment of four "bowl" type meals has been developed, differing in their protein base, carbohydrate segment, and functional orientation. The nutritional and energy values, along with the degree to which they meet the daily requirement for essential nutrients, were calculated; furthermore, the glycemic load was determined for both 100 g of the product and per serving. It has been established that the developed meals are characterised by high nutrient density, provide a significant share of the daily requirement for proteins, minerals, and vitamins, and exhibit a low or moderate glycemic load depending on the recipe composition. It has been proven that varying the macronutrient ratio, selecting carbohydrate sources, and using functional ingredients enable targeted regulation of meals' glycemic load. An analysis of organoleptic parameters confirmed the high level of consumer appeal of the developed assortment. The obtained results indicate the feasibility of implementing the proposed technological solutions into the practice of specialised restaurant establishments.