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This work is devoted to identifying the parameters necessary for establishing restrictions and requirements for forming a diet taking into account the nutrient composition and caloric content of products, as well as depending on the individual parameters of the body.
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ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾-Ð½ÐµÐ½ÑÐ¾Ð² Ð´Ð»Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð°ÑÐ´Ð¸Ð¾Ð´Ð¾ÑÐ¾Ð¶ÐµÐº ÑÐ¾ÑÐ¼Ð°ÑÐ° MP3. ÐÐ°Ð´Ð°ÑÐ¸ ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ: 1. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¾Ð±Ð·Ð¾Ñ ÑÑÑÐµÑÑÐ²Ñ
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ÐÐºÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð¸Ð½Ð¶Ð¸Ð½Ð¸ÑÐ¸Ð½Ð³ Ð² Ð³Ð¸Ð´ÑÐ¾ÑÐµÑ Ð½Ð¸ÐºÐµ

1995
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9. industry and infrastructure
7. clean energy
македонци

8. economic growth
11. sustainability
4. education

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