Both in dietetics and in general catering for large kitchens, a systematic management of vitamin intake is one of the essential prerequisites for producing a biologically complete diet. However, in the practice of dietary treatment and kitchen operations, vitamin calculation, as experience evidently shows, often falls short. This is why therapeutic diets and communal catering are almost everywhere associated with a more or less significant vitamin deficiency. The cause of this concerning situation, considering its frequency and health impacts, lies less in a lack of financial resources and more simply in the fact that the responsible catering managers, dietitians, and chefs, as well as many prescribing doctors, are not sufficiently familiar with the practical issues of vitamin supply.