Modelling the balanced composition of food mixtures for gerontological nutrition of sportsmen taking into account features of bone tissue metabolism


  • I. A. Nikitin K.G. Razumovsky Moscow State University of Technologies and Management, Russian Federation
  • M. A. Nikitina Russian Academy of Sciences, Russian Federation
  • S. A. Ivanov K.G. Razumovsky Moscow State University of Technologies and Management, Russian Federation
  • R. H. Bekmansurov Kazan Federal University, Russian Federation
  • A. V. Yumashev Sechenov First Moscow State Medical University, Russian Federation
  • S. N. Sychanina Kuban State Agrarian University named after I.T. Trubilin, Russian Federation


Modelling, Balanced composition, Bakery products, Gerontology, Nutritional science


The development and introduction into production of functional and specialized products is one of the most important directions of the UN humanistic program of human nutrition. In this regard, in accordance with the modern provisions of nutritiology and nutrimetabolomics, national programs to improve the health of the population are being developed and implemented all over the world. Nutrition has a significant impact on the development and manifestation of various kinds of diseases, including those associated with a predisposition to impaired bone metabolism. The main reason for this condition is a significant lack of minerals in the bone tissue, which causes a violation of calcium and hormonal metabolism, as a result of which bone tissue resorption occurs. The most prone to this condition are elderly people, as well as individuals with a genetic predisposition. The article shows the possibility of modelling (designing) food mixtures for gerontological nutrition using mathematical methods. This approach will expand the range of industrial food production; in the context of a shortage of protein-containing raw materials, as well as optimize the conditions for its use and involve non-traditional sources of increasing nutritional value in the consumption sphere.


Download data is not yet available.


Andreenko, L.G., Antipova T.A., Gorlov I.F. (2010). Scientific approaches to the creation of products of gerodietetic nutrition. - Volgograd: Volgograd Scientific Publishing House, - 121 p.

Akhmadeev, R.G., Bykanova, O.A. & Salomadina, P.S. (2019a). The effect of the VAT change on the final consumer. Proceedings of the 33rd International Business Information Management Association Conference, IBIMA 2019: Education Excellence and Innovation Management through Vision 2020, 765-770.

Akhmadeev, R., Redkin, A., Glubokova, N., Bykanova, O., Malakhova, L. & Rogov, A. (2019b). Agro-industrial cluster: supporting the food security of the developing market economy. Entrepreneurship and Sustainability Issues, 7(2), 1149-1170.

Bekmansurov, R. H., Kovalenko, K. E., Utkina, K. M., Novikova, Y. A., Zatsarinnaya, Е. I., & Rozentsvaig, A. I. (2019). State support for persons with disabilities in the field of entrepreneurship. Journal of Entrepreneurship Education, 22(S2), 1-9.

Bukharina, I. L., Zhuravleva, A. N., Dvoeglazova, A. A., Kamasheva, A. A., Muhametnagimovna, S. A., & Kuzmin, P. A. (2014). Physiological and biochemical characteristic features of small-leaved lime(tilia cordata mill.) in urban environment. Advances in Environmental Biology, 8(13), 79-83.

Cheremisina, O. V., Sergeev, V. V., Chirkst, D. E., & Litvinova, T. E. (2015). Thermodynamic investigation into extraction of cerium(III) by tributyl phosphate from phosphoric acid solutions. Russian Journal of Non-Ferrous Metals, 56(6), 615-621.

Cheremisina, O. V., Sergeev, V. V., Alferova, D. A., & Ilyna, A. P. (2018). Quantitative x-ray spectral determination of rare-earth metals in products of metallurgy. Paper presented at the Journal of Physics: Conference Series, 1118(1).

Chomanov, U. C., Temirbekov, N. M., Kenenbay, G. S., Tultabayeva, T. C., Omirzhanova, B. C., & Tultabayev, M. C. (2020). Reduction interpolation function for determining the rheological properties of bile in farm animals to increase the entrepreneurial activity of the agricultural sector. Academy of Entrepreneurship Journal, 26(1), 1-8.

Development of an automated information system for calculating and optimizing recipes. N.V. Donskikh and others. News of universities. Food technology. - 2011. - No. 2.-3 (320-321) - P. 122-123.

Derkho, M. A., Gritsenko, S. A., Vilver, D. S., Sereda, T. I., & Fomina, N. V. (2019). Thyroid hormone role in metabolic status and economic beneficial features formation in replacement gilts of different breeds. Periodico Tche Quimica, 16(31), 472-483.

Dobrovolskienė, N., Tvaronavičienė, M., & Tamošiūnienė, R. (2017). Tackling projects on sustainability: A lithuanian case study. Entrepreneurship and Sustainability Issues, 4(4), 477-488. https://doi:10.9770/jesi.2017.4.4(6)

Doronin, A.F., Ipatova, A.A., Kochetkova, A.P., Nechaev, S.A. Khurshudyan, O.G. (2009). Functional foods. Introduction to technology. M.: DeLiprint, 288 p.

Dunets, A. N., Yankovskaya, V. V., Plisova, A. B., Mikhailova, M. V., Vakhrushev, I. B., & Aleshko, R. A. (2020). Health tourism in low mountains: A case study. Entrepreneurship and Sustainability Issues, 7(3), 2213-2227.

Dunets, A. N., Vakhrushev, I. B., Sukhova, M. G., Sokolov, M. S., Utkina, K. M., & Shichiyakh, R. A. (2019). Selection of strategic priorities for sustainable development of tourism in a mountain region: Concentration of tourist infrastructure or nature-oriented tourism. Entrepreneurship and Sustainability Issues, 7(2), 1217-1229.

Gaining health. The European Strategy for the Prevention and Control of Noncommunicable Diseases. WHO. Europe (World Health Organization. Regional office for Europe). Copenhagen, 2006. 60 p.

Gladilina, I., Yumashev, A. V., Avdeeva, T. I., Fatkullina, A. A., & Gafiyatullina, E. A. (2018). Psychological and pedagogical aspects of increasing the educational process efficiency in a university for specialists in the field of physical education and sport. Espacios, 39(21).

Innovation trends in the food industry: Thecase of functional foods. Available from: [accessed Nov 26 2017].

Kamaeva, R., Kvasnikova, T., Egorova, M., & Kashapova, L. (2019). Problems of teaching students with special needs. [Problemas para enseñar a estudiantes con necesidades especiales] Opcion, 35(Special Issue 23), 563-580.

Kislichenko V.S. Milk thistle - from introduction to use: monograph. - Ministry of Education and Science of Ukraine, Ministry of Health of Ukraine, National University of Pharmacy, Poltava State Agar Academy, Lugansk State Medical University. Poltava: Poltava Literator, 2008. - 288 p.

Kozlov, V., Poltarykhin, A., Vasyutkina, L., Ponomarev. V., Filippova, O. and Popkov, S. (2019). Economic and environmental concept of food development in Russia. Journal of Environmental Management and Tourism, Year 2019. Volume X, Issue 7 (39). Page 1509-1517.

Khormali, A., Petrakov, D. G., & Jafarpour, H. (2019). Experimental and theoretical investigations of inorganic salt precipitation and control for oil reservoirs. Paper presented at the Innovation-Based Development of the Mineral Resources Sector: Challenges and Prospects - 11th Conference of the Russian-German Raw Materials, 2018, 155-160.

Krasulya, O.N. (2015). Modeling of food recipes and technologies of their production: theory and practice [Text]: textbook / О.N. Krasulya, S.V. Nikolaev, A.V. Tokarev and [others]. - SPb.: GIORD, 320 p.

Kuzmin, P. A., Bukharina, I. L., & Kuzmina, A. M. (2020). An investigation of the biochemical composition of norway maple (acer platanoides l.) in the conditions of technogenic stress. [Investigação da composição bioquímica do bordo da noruega (acer platanoides l.) nas condições de estresse tecnogênico] Periodico Tche Quimica, 17(34), 905-914.

Kuzmin, P. A., Bukharina, I. L., & Kuzmina, A. M. (2018). The reaction of woody plants to growing conditions in the man-made environment. International Journal of Civil Engineering and Technology, 9(11), 878-887.

Ljdokova, G. M., Razzhivin, O. A., & Volkova, K. R. (2014). Confounding factors in sport activities of powerlifters. Life Science Journal, 11(Spec. Issue 8), 410-413.

Morozova, T., Akhmadeev, R., Lehoux, L., Yumashev, A., Meshkova, G. V. & Lukiyanova, M. (2020). Crypto asset assessment models in financial reporting content typologies, Entrepreneurship and Sustainability Issues, 7(3), 2196-2212.

Movchan, I. B., & Anatol'evna Yakovleva, A. (2019). Approach to automation of field diagnosis data interpretation for localization of pitting in the pipeline wall. International Journal of Civil Engineering and Technology, 10(2), 1571-1581.

Muratova E.I., Tolstykh S.G., Butler S.I., Zyuzina O.V., Leonov D.V. (2011). Computer-aided design of complex multicomponent food products: a training manual. Tambov: Publishing House of FSBEI HPE "TSTU", - 80 p.

Nefedov, Y., Kochneva, O., & Heide, G. (2019). The study of the ontogenesis of crystals of the ural type diamonds by the method of IR-spectrometry. Paper presented at the IOP Conference Series: Materials Science and Engineering, 511(1).

Pashchenko, L.P., Ostroborodova S.N., Kolomnikova Y.P., Ilyina T.F. (2010). A new functional product in the catering sector. International Journal of Applied and Basic Research. No. 2. - Pp. 37-42.

Panfilova E., Dzenzeliuk N., Domnina O., Morgunova N., Zatsarinnaya Е. (2020) The impact of cost allocation on key decisions of supply chain participants. International Journal of Supply Chain Management. 2020. Volume 9, Issue 1, Pages 552-558.

Poltarykhin, A., Ivanova, V., & Ivanov, S. (2020) World experience in the formation and development of the "digital economy". Talent Development and Excellence 12, 2020, p. 372-384.

Prodanova, N., Savina, N., Kevorkova, Z., Korshunova, L., & Bochkareva, N. (2019a). Organizational and methodological support of corporate self-assessment procedure as a basis for sustainable business development. Entrepreneurship and Sustainability Issues, 7(2), 1136-1148.

Prodanova, N., Plaskova, N., Popova, L., Maslova, I., Dmitrieva, I., Sitnikova, V., & Kharakoz, J. (2019b). The role of IT tools when introducing integrated reporting in corporate communication. Journal of Advanced Research in Dynamical and Control Systems, 11(8 Special Issue), 411-415.

Panfilova E., Dzenzeliuk N., Domnina O., Morgunova N., & Zatsarinnaya Е. (2020). The impact of cost allocation on key decisions of supply chain participants. International Journal of Supply Chain Management. 2020. Volume 9, Issue 1, Pages 552-558.

Poltarykhin, A., Voronkova, O., Kovaleva, I., Nepshekueva, T., Maksyutov, R. and Garipova, L. (2020). Foreign experience in implementing project activities in the field of improvement of large cities. Talent Development and Excellence 12, 2020, p. 350-358.

Polyakova S.P., Sidorova O.A. (2012). Increasing the resistance of confectionery and bakery products to microbiological spoilage [Text] / S.P. Polyakova. Food Industry. - No. 5. - pp. 16 – 18.

Puryaev, A., & Puryaev, A. (2020). Evaluating the Effectiveness of Projects of Global and National Economic Significance Level. In Smart Innovation, Systems and Technologies (Vol. 172, pp. 317-331). Springer, Singapore.

Sanina, T.V. Ponomareva E.I., & Voropaeva O.N. (2006). Increasing the nutritional value of bakery products of mass consumption, Bakery in Russia. - 2006. - No. 6. - pp. 28-29.

Shlelenko, L.A., Tyurina O.E., Kostyuchenko M.N., Borisova A.E. (2012). Features of production technologies of bakery products of herodietic appointment. Russian Bakery. No. 6. - pp. 18-19.

Stabrovskaya, O.I., & Garifulina O.A. (2008). An integrated approach to the development of baking mixtures [Text]. Bakery in Russia. No. 2. - pp. 17-18.

Tsyganova T.B., Semenkina N.G., & Bykovchenko T.V. (2013). The effect of processed products of milk thistle on the microflora of semi-finished products and the microbiological purity of bread. Russian Bakery. - 2013. - No. 6. - pp. 34 – 36.

Tadeu, P., Fernandez Batanero, J., & Tarman, B. (2019). ICT in a Global World. Research in Social Sciences and Technology, 4(2).

Tsvetkova, M., Arutyunyan, M., Saenko, N., Shramko, L., & Kalimullin, D. (2019). Incorporation of philosophical ideas in science fiction literature. [Incorporación de ideas filosóficas en la literatura de ciencia ficción] Opcion, 35(Special Issue 23), 598-612.

Tsyganova, T.B., Minevich I.E., Zubtsov V.A., & Osipova L.L. (2010). Nutritional value of flax seeds and promising directions for their processing. Kaluga: Eidos Publishing House, 124 p.

Tyurina, I.A. Development of technologies for bakery products nutrient-adapted for gerodietetic nutrition: dis. cand. tech. Sciences: 05.18.01 / Tyurina Irina Anatolevna; [Research Institute of the Bakery Industry]. - Moscow, 2017 .-- 224 p.

Tyurina, I.A., Kostyuchenko M.N., Shlelenko L.A., & Tyurina O.E. (2016). The use of flour from pumpkin seeds in the production of bakery products for the nutrition of the elderly. Sustainable development, environmentally friendly technologies and equipment for processing agricultural food raw materials import substitution. Collection of materials of the international scientific and practical conference, June 21. - Krasnodar: Kuban State Technical University, 2016. - pp. 334-337.

Vershinina, O.L., Milovanova E.S., & Kucheryavenko I.M. (2009). The use of meal from pumpkin seeds in bakery. Technique and technology of food production. - 2009. No. 1. - pp. 18-20.

Vertakova, Y., Mkrtchyan, V., & Leontyev, E. (2019). Information provision of decision support systems in conditions of structural changes and digitalization of the economy. Journal of Applied Engineering Science, 17(1), 74-80.

Yemelyanov, V. A., Yemelyanova, N. Y., Nedelkin, A. A., Glebov, N. B., & Tyapkin, D. A. (2019a). Information system to determine the transported liquid iron weight. Paper presented at the Proceedings of the 2019 IEEE Conference of Russian Young Researchers in Electrical and Electronic Engineering, ElConRus 2019, 377-380.

Yemelyanov, V. A., Nedelkin, A. A., & Olenev, L. A. (2019b). An object-oriented design of expert system software for evaluating the maintenance of lined equipment. Paper presented at the 2019 International Multi-Conference on Industrial Engineering and Modern Technologies, FarEastCon 2019.

Yumashev, A. V., Utyuzh, A. S., Admakin, O. I., Doroshina, V. Y., & Volchkova, I. R. (2018). Effect of mesodiencephalic stimulation on adaptation to stress and academic performance of students. International Journal of Learning and Change, 10(4), 359-367.

Zastrogina, N.M. (2015). Bakery products of herodietic purpose: practical solutions to improve technology, predict quality and expand the range: dis. Cand. tech. Sciences: 05.18.01. Voronezh State University of Engineering Technology. - Voronezh.- 213 p.

Zhumaliyeva, G. Y., Chomanov, U. C., Tultabayeva, T. C., Tultabayev, M. C., & Kasymbek, R. (2020). Formation of processes of intensification of crop growth for the formation of business structures. Academy of Entrepreneurship Journal, 26(1), 1-5.

Zotova, F. R., Mavliev, F. A., Nazarenko, A. S., Zemlenukhin, I. A., & Razzhivin, O. A. (2019). Some aspects of the assessment of anaerobic capacity in combat athletes. HumanSportMedicine, 19(3), 80-87.

Zubtsov, V.A., Osipova L.L., Lebedev T.I. (2002). Flaxseed, its composition and properties. Journal of the Russian Scientific Society. DI. Mendeleev. No. 2. - P. 14-16.


Statistics RUA



How to Cite

Nikitin, I. A., Nikitina, M. A., Ivanov, S. A., Bekmansurov, R. H., Yumashev, A. V., & Sychanina, S. N. (2021). Modelling the balanced composition of food mixtures for gerontological nutrition of sportsmen taking into account features of bone tissue metabolism. Journal of Human Sport and Exercise, 16(2proc), S470-S484. Retrieved from

Most read articles by the same author(s)