Objective: Food composition and nutrient value of the diet represents one of the key points in the healthy lifestyle. In the Republic ofMoldova some studies showed imbalance between consumption of nutrients with low percentage of the most valuable products and tendency to basic – cereal nutrient use. Personalized approach to the diet composition is necessary in order to provide optimal recommendations for the patient and decrease the risks of certain malnutrition. Our study was focused on the evaluation of food composition in different age groups and appreciation of risks related with some food deficiencies.We aimed to determine food energy value, essential macro element and vitamin D content of the diet in women from the Republic of Moldova Methods: We interviewed 500 women that agreed to participate in the study. Women younger than 57 were interviewed at their places of work, and those who retired were interviewed by outpatient physician consultant. A special questionnaire, including general data and osteoporosis risk factors was filled in at the day one. Food ratio in the day following to primary interview was recorded by participants (measuring food in grams, ml and mentioning fat composition of some foods where applicable). Recorded data were presented to the study stuff. All the data were analyzed using web based platform “My healthy diet”, as well as FRAX was calculated in persons over 40 y.o. All the data were analysed statistically. Results: Mean age of interviewed women was 50.01±12.5 y.o., [18-80], aged 18-30 y.o. 25.1%, 30-45 y.o. – 302%, 45-60 y.o – 28.5%, over 60 y.o. – 17.3%. Mean BMI constituted 23.5±4.6 kg/m2 [17.1-48.7]. Mean food energy intake value was 1516.58±382.54 kcal, proteins made 61.37 ±25.12 g, lipids made 66.7±21.52 g, carbohydrates - 176±63.6 g, fibers – 22.05±10.72 g. Mean calcium food consumption was 387.63±296.86 mg [160.96-592.1], mean vitamin D food consumption was very low 0.92 ±0.7 μg. Mean Fe food level was 11.2±3.12 mg, P food level was 627.7 ±168.24 mg, Mg food level was 175.0±51.1 mg, I was 22.5±16.2 mg. In persons over 40 y.o. mean total fracture risk by FRAX made 5.34±3.8%, hip fracture risk was 0.97±1.7%.We foundmoderate negative correlation between calcium food intake and BMI, R=0.42; and moderate negative correlation between calcium food intake and hip fracture risk by FRAX. Conclusion: Mean calcium as well as other micronutrient food intake was rather low, showing deficiency while comparing with recommended values up to 50%. At the same time vitamin D food intake was extremely low, being in average about 10%from recommended daily value. All this raises the question of food quality and food fortification necessity.