1. Willett W. et al. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems // The lancet. 2019. Vol. 393. 10170. P. 447-492. DOI: 10.1016/S0140-6736(18)31788-4 EDN: VJCIUY
2. Sustainable healthy diets: Guiding principles. // World Health Organization/ Food & Agriculture Org., 2019. https://www.who.int/publications/i/item/9789241516648 (the last access 05.2024).
3. Hirvonen K. et al. Affordability of the EAT-Lancet reference diet: a global analysis // The Lancet Global Health. 2020. V. 8. No. 1. P. e59-e66. DOI: 10.1016/S2214-109X(19)30447-4 EDN: BRWSQL
4. Beal T., Ortenzi F., Fanzo J. Estimated micronutrient shortfalls of the EAT-Lancet planetary health diet // The Lancet Planetary Health. 2023. V. 7. No. 3. p. e233-e237. https://. DOI: 10.1016/S2542-5196(23)00006-2 EDN: RXVDEA
5. Lassen A.D., Christensen L.M., Trolle E. Development of a Danish adapted healthy plant-based diet based on the EAT-Lancet reference diet // Nutrients. 2020. V. 12. No. 3. P. 738.2020;12(3):738. Published 2020 Mar 11. https://. DOI: 10.3390/nu12030738 EDN: EXVLKA
6. Dalile B. et al. The EAT-Lancet reference diet and cognitive function across the life course // The Lancet Planetary Health. 2022. V. 6. No. 9. P. e749-e759. DOI: 10.1016/S2542-5196(22)00123-1 EDN: JXEBHR
7. Young H.A. Adherence to the EAT-Lancet Diet: Unintended Consequences for the Brain? // Nutrients 2022, 14, 4254. 2022. DOI: 10.3390/nu14204254 EDN: QJMXIO
8. Benincasa P. et al. Sprouted grains: A comprehensive review // Nutrients. 2019. V. 11. No. 2. P. 421. https://. DOI: 10.3390/nu11020421
9. Ikram A. et al. Nutritional and end-use perspectives of sprouted grains: A comprehensive review // Food science & nutrition. 2021. V. 9. No. 8. P. 4617-4628.https://. DOI: 10.1002/fsn3.2408 EDN: OLZAJA
10. Потемкина Н.С. Проблема здорового питания и возможности ее решения с помощью современных компьютерных технологий // Вестник восстановительной медицины. 2008. №. 5. С. 63-67. EDN: JWFZIF
11. U.S. DEPARTMENT OF AGRICULTURE. FoodData Central Download Data. Available online: https://fdc.nal.usda.gov/download-datasets.html. (the last access 05.2024).
12. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December. Available online: https://healthcare.utah.edu/sites/g/files/zrelqx136/files/media/documents/2023/Dietary_Guidelines_for_Americans_2020-2025-compressed_1.pdf: (the last access 03.2024).
13. МР2.3.1.0253-21. Available online: https://www.garant.ru/products/ipo/prime/doc/402716140/. (the last access on 03.2024).
14. Vossenaar M. et al. Nutrient density as a dimension of dietary quality: findings of the nutrient density approach in a multi-center evaluation // Nutrients. 2021. V. 13. No. 11. P. 4016. https://. DOI: 10.3390/nu13114016 EDN: XHDGCG
15. Потемкина Н.С., Крутько В.Н., Мамиконова О.А., Розенблит С.И. Разработка профилактических и геропротекторных пищевых рационов, оптимизирующих продовольственную корзину населения РФ // Вестник восстановительной медицины. 2016. № 1. С. 69-75. EDN: TVOVLB
16. Потемкина Н.С., Крутько В.Н. Информационная технология разработки оптимальных рационов здорового питания. // Труды ИСА РАН. 2023. №3 (73). C. 103-113.
17. Solnier J., Chang C., Pizzorno J. Consideration for flavonoid-containing dietary supplements to tackle deficiency and optimize health // International Journal of Molecular Sciences. 2023. V. 24. No. 10. P. 8663. DOI: 10.3390/ijms24108663 EDN: KEMIGH
18. Bell V, Silva C.R.P.G., Guina J., Fernandes T.H. Mushrooms as future generation healthy foods. Frontiers in Nutrition. 2022. 9. 1050099. DOI: 10.3389/fnut.2022.1050099 EDN: YBULAP
19. Lee S. et al. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables // Food science and biotechnology. 2018. V. 27. P. 333-342. DOI: 10.1007/s10068-017-0281-1 EDN: BZYLCY
20. Motta C. et al. Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals // Biology and Life Sciences Forum. MDPI, 2022. V. 17. No. 1. P. 17. DOI: 10.3390/blsf2022017017
21. Majzoobi M. et al. Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition // Foods. 2023. V. 12. No. 21 P. 3901. https://. DOI: 10.3390/foods12213901 EDN: SAWRQI
22. Sharma S. et al. Vegetable microgreens: The gleam of next generation super foods, their genetic enhancement, health benefits and processing approaches // Food Research International. 2022. V. 155. P. 111038. https://. DOI: 10.1016/j.foodres.2022.111038 EDN: ASWENB
23. Ebert A.W. Sprouts and microgreens-novel food sources for healthy diets // Plants. 2022. V. 11. No. 4. P. 571. DOI: 10.3390/plants11040571 EDN: DQACRT
24. Ames B.N. Prolonging healthy aging: longevity vitamins and proteins // Proceedings of the National Academy of Sciences. 2018. V. 115. N. 43. P. 10836-10844.https://. DOI: 10.1073/pnas.1809045115 EDN: XXNXCN
25. Feart C. Dietary Supplements: Which Place between Food and Drugs? // Nutrients. 2020. V. No. 1. P. 204.https://. DOI: 10.3390/nu12010204 EDN: ROUPTV
26. Tilman D., Clark M.Global diets link environmental sustainability and human health // Nature. 2014. V. 515. No. 7528. P. 518-522. https://. DOI: 10.1038/nature13959