a method of preparing a nutrified food product is disclosed , wherein the content of essential amino acids in a food is determined and an amount of essential amino acids is added to the food to form a nutrified food product having for each 10 grams of essential amino acids the following amounts of essential amino acids : from 0 . 608 g . to 2 . 470 g . isoleucine ; from 0 . 913 g . to 4 . 102 g . leucine ; from 0 . 630 g . to 3 . 538 g . lysine ; from 0 . 116 g . to 1 . 167 g . methionine ; from 0 . 421 g . to 1 . 971 g . phenylalanine ; from 0 . 485 g . to 1 . 930 g . threonine ; from 0 . 104 g . to 0 . 700 g . tryptophan ; and from 0 . 630 g . to 2 . 850 g . valine .