Introduction:
In society, a new dimension has recently been introduced into healthy eating combined with physical activity. One of the trends in that scope comprises innovations addressing a healthy life style, such as healthy foods – functional foods. Functional foods consist of those groceries which contain additional substances aimed at reinforcing their health promoting properties, as well as having nutritional value.

Objective of the paper:
The objective of this study is to present the issue of improving foods in order to meet our nutrition and health needs. The report has been restricted to depicting the problem of functional foods which is a part of the notion of “eating – physical activity – health promotion” in preventing civilisation diseases.

Material and Methods:
The research material comprises a critical review of the literature on the subject, legal regulations and research results concerning the issue of healthy foods.

Results:
Prognoses concerning the production of functional food from the aspect of potential chances and risks appearing in a long-term perspective will apply to smaller food producers.

Conclusions:
Conclusions. An important obstacle to the rise in functional food consumption is the higher price of such products compared to conventional foods. On the other hand, a consumer of functional foods is a person aware of the healthful impact of their ingredients, and that the producers of functional foods are more concerned about the high quality of their products. The health promoting proprieties of functional foods need to be confirmed by research. Moreover, this type of food is subject to increased safety inspections.