Contains modern ideas about the technology of production of diet food in organized teams . The medical and biological aspects of dietary nutrition are described, the functional properties of food products are considered, the characteristic of technological operations, the main technological factors that form the quality of semi-finished products, dishes and culinary products are given . For students of universities studying in directions 35. 03. 07 Technology of production and processing of agricultural products, 19. 03. 04 Product Technology and Catering Organization, Masters of Direction 19. 04. 03 Foods of animal origin, graduate students, personnel serving these groups of consumers, and other interested persons.