Allocate such components of human capital as health capital, cultural, moral, labor, intellectual, organizational and entrepreneurial, social, structural, organizational. Researchers pay most attention to the intellectual and educational side of human capital. Much less attention is paid to health potential. The authors believe that it is necessary to talk not just about health capital, but to use the broader, more comprehensive concept of “vital capital”. It includes the physiological characteristics and abilities of a person, social values, a system of knowledge and skills of a healthy lifestyle. Maintaining human health and developing vital capital depends on a rational and healthy diet. Human nutrition, especially in the extreme conditions of the Arctic and subarctic regions, should not only provide him with all the necessary nutrients, but also perform preventive and therapeutic functions. In the northern regions, daily energy costs increase to 3300-4000 kcal; in the diet, the proportion of fats and proteins increases and the amount of carbohydrates decreases. The population of the northern regions is deficient in certain vitamins, minerals, dietary fiber, and biologically active substances. Therefore, when compiling rations, it is necessary to include plant foods and the use of enriched and specialized foods. The staff of the Higher School of Biotechnology and Food Production of Peter the Great St. Petersburg Polytechnic University have developed formulations and technologies for specialized and functional products, which can also be recommended for nutrition of people living in the northern regions. This is a culinary product using spelled grain, optimized for protein content and amino acid composition; flour products based on millet flour and flour from germinated millet grain, which have high biological value; cookies based on pumpkin seed flour, high in minerals; flour confectionery from oat flour with a high content of non-starch polysaccharides, dietary fiber and phenolic compounds; as well as frozen universal vegetable semi-finished products for the production of soups with a high content of antioxidants.