FOOD RESOURCES 2019. Issue N 13. Article 24 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Вівторок, 26 листопада 2019, 15:12; Перегляди: 895

24. FOOD RESOURCES – FUNDAMENTALS FOR NATIONAL HEALTH AND ECONOMIC GROWTH

https://doi.org/10.31073/foodresources2019-13-24

Kuts Oleksandr, Kuts Dmytro

Pages: 248-266

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Abstract

Subject of study. Food resources are an important component in ensuring the sustainable economic development of the state. Recently, there has been a significant increase in the production of basic agricultural products in Ukraine, but some basic foodstuffs are consumed by the population less than the recommended rational standards. The purpose of the study is to substantiate proposals for the development of measures and the improvement of regulations aimed at ensuring the improvement of nutrition of the population as one of the main factors affecting the state of health and life expectancy of the population of Ukraine, as a prerequisite for economic growth. Methods applied: theoretical knowledge, monographic, systematization and classification, abstract and logical. Research results. Rationale for the need to improve the consumption of basic foodstuffs by the population of Ukraine to promote health and life expectancy of citizens, to secure economic growth through food resources in the face of global challenges and to pursue a course of European integration. Existing institutional conditions and instruments for public policy implementation need to be revised in the light of the recommendations of international bodies on the issue of food security. The issue of nutrition is a matter of particular concern at the level of international organizations, and recommendations issued at the global level must be incorporated into national programs and activities aimed at improving nutrition and health of the Ukrainian population. Scope of research results. It is designed for practical application of the basic scientific provisions and research proposals in the preparation of legislative and regulatory acts on nutrition and public health. In particular, it includes measures to develop and approve programs aimed at ensuring consumption at the level of rational nutrition, including for certain micronutrients, among groups of the population, especially children, as well as limiting the consumption of certain ingredients whose excess consumption has a negative impact on the state of health. population

Keywords: food resources, state policy, food, nutrition, food products, food and processing industry, food safety and quality, agro-industrial complex, agriculture

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