CONCEPTUAL BASES OF THE SOCIAL NUTRITION FORMATION IN UKRAINE
UDC 613.2:364.013(477)
PRITULSKA Natalia,
Doctor of Technical Sciences, Professor of Kyiv National University of Trade and Economics
FEDOROVA Dina,
Candidate of Technical Sciences, Associate Professor of Kyiv National University of Trade and Economics
BONDARENKO Eugene,
Candidate of Technical Sciences, Associate Professor of Kyiv National University of Trade and Economics
CONCEPTUAL BASES OF THE SOCIAL NUTRITION FORMATION IN UKRAINE
Background. Formation of the sphere of social nutrition in Ukraine today is an important challenge. For its solution government support, regulatory and methodical, organizational and technological support of production and sales are needed. Equally important is to determine the prospects of development of technology for social affordable food culinary and semi-finished products for safe, high-quality and healthy food.
The aim of the study is to define principles of formation of social nutrition sphere in Ukraine, priority directions of the development of social affordable culinary food and semi-prepared products for it, sustainable technological expansion potential of domestic raw materials basis.
Material and methods. The basis of methodological researching framework was methods of scientific knowledge, systematic approach and synthesis, scientific works of domestic and foreign scientists.
Results. According to the results of analytical studies the basic conceptual principles of forming social nutrition system in Ukraine are systematized and developed, the priority directions of development of technologies of available culinary products and semi-prepared products for it, expanding technological capabilities of domestic resource base on the principles of sustainability. One of the promising areas of organizational and technological solution to this problem is the development of centralized production of culinary and multifunctional semi products for it, using modern and controlled safe technologies that will improve the technological stability of products, reduce its cost, intensify the process, create "low cost" products of high nutritional value with new consumer properties and contribute to solving the problems of sustainability and ensuring food quality of organized social groups.
Conclusion. The development of high-quality, accessible and safe culinary products production for social nutrition is an important social problem according to the Laws of Ukraine "On food safety of Ukraine", "On social services", priority of the State poverty reduction strategy for the period of 2016–2020 years and the National programme "Health 2020 – Ukrainian Dimension". For its solution the government support and regulatory and methodical, organizational and technological support of production and sales are needed. Organized by modern technological solutions process for the production of culinary products of the social food ensures their high consumer properties, quality standards, saving labor and financial resources.
Keywords: social nutrition, outsourcing, innovative technologies, safe and healthy food, industrial and logistic centers, resource conservation.
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PRITULSKA Natalia,
Doctor of Technical Sciences, Professor of Kyiv National University of Trade and Economics
FEDOROVA Dina,
Candidate of Technical Sciences, Associate Professor of Kyiv National University of Trade and Economics
BONDARENKO Eugene,
Candidate of Technical Sciences, Associate Professor of Kyiv National University of Trade and Economics
CONCEPTUAL BASES OF THE SOCIAL NUTRITION FORMATION IN UKRAINE
Background. Formation of the sphere of social nutrition in Ukraine today is an important challenge. For its solution government support, regulatory and methodical, organizational and technological support of production and sales are needed. Equally important is to determine the prospects of development of technology for social affordable food culinary and semi-finished products for safe, high-quality and healthy food.
The aim of the study is to define principles of formation of social nutrition sphere in Ukraine, priority directions of the development of social affordable culinary food and semi-prepared products for it, sustainable technological expansion potential of domestic raw materials basis.
Material and methods. The basis of methodological researching framework was methods of scientific knowledge, systematic approach and synthesis, scientific works of domestic and foreign scientists.
Results. According to the results of analytical studies the basic conceptual principles of forming social nutrition system in Ukraine are systematized and developed, the priority directions of development of technologies of available culinary products and semi-prepared products for it, expanding technological capabilities of domestic resource base on the principles of sustainability. One of the promising areas of organizational and technological solution to this problem is the development of centralized production of culinary and multifunctional semi products for it, using modern and controlled safe technologies that will improve the technological stability of products, reduce its cost, intensify the process, create "low cost" products of high nutritional value with new consumer properties and contribute to solving the problems of sustainability and ensuring food quality of organized social groups.
Conclusion. The development of high-quality, accessible and safe culinary products production for social nutrition is an important social problem according to the Laws of Ukraine "On food safety of Ukraine", "On social services", priority of the State poverty reduction strategy for the period of 2016–2020 years and the National programme "Health 2020 – Ukrainian Dimension". For its solution the government support and regulatory and methodical, organizational and technological support of production and sales are needed. Organized by modern technological solutions process for the production of culinary products of the social food ensures their high consumer properties, quality standards, saving labor and financial resources.
Keywords: social nutrition, outsourcing, innovative technologies, safe and healthy food, industrial and logistic centers, resource conservation.
FREE FULL TEXT (PDF)