Optimum nutritional food Optimized nutritional food function and maintenance of health, health prevention, disease prevention and aging delay, the optimized nutritional food is about 28% to 36% protein, about 17% by weight -About 26% by weight dietary fiber, about 6%-about 10% omega 3 fatty acids, about 6%-about 10% omega 6 fatty acids, about 4%-about 8% omega 9 fatty acids, about 2%-about 6% About 4% to about 13% starch / sugar: about 6% to about 10% vitamins and minerals, about 2% to about 5% by weight water, ω3 fatty acid, ω6 fatty acid about 0.75 : 1.25-about 1.25 0.75. Nutritional food optimized at the time of Methods preparation and nutritional food optimized for treatment method administration最適栄養食品最適化された栄養食品の最適化のための身体の機能及び、健康維持、病気の予防や老化遅延、前記最適化栄養食品は、約２８％から３６％のタンパク質、約１７重量％‐約２６重量％の食物繊維、約６％‐約１０％のω３脂肪酸、約６％‐約１０％のオメガ６脂肪酸、約４％‐約８％のω９脂肪酸、約２％‐約６％の飽和脂肪と、約４％‐約１３％の澱粉／糖：約６％‐約１０％のビタミンとミネラルを、約２％‐約５重量％の水、ω３脂肪酸、ω６脂肪酸約０．７５：１．２５‐約１．２５である０．７５．Ｍｅｔｈｏｄｓ調製時に最適化された栄養食品並びに治療方法投与の最適化された栄養食品である
