To the health of the nation through multi-level educational programs for the population in the field of optimal nutrition

Погожева, А В

doi:10.21518/2079-701x-2021-4-17-24

Cited by 10 publications

(1 citation statement)

References 10 publications

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“…Основной причиной перевода ребенка на искусственное вскармливание часть женщин, имевших опыт грудного вскармливания в прошлом, назвали отсутствие собственной выдержки и терпения [2]. Это ставит вопрос о создании специальных образовательных (просветительских) программ для будущих мам о роли здорового питания ее самой и необходимости грудного вскармливания для обеспечения здоровья собственного ребенка [41].…”

Section: информационно-разъяснительная работаunclassified

Breastfeeding in russia: problems and prospects

Ladodo

Zhdanova

Zubkov

et al. 2023

jour

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Exclusive breastfeeding for the first six months of life provides many short and long term health benefits. A woman’s awareness of the concept of breastfeeding as a unique biological phenomenon that has not only nutritional, but also psychological significance, which has a powerful positive effect on the neuropsychic development of the child, is an important condition for the development of breastfeeding dominance. Premature weaning or refusal to breastfeed increases the risk of developing many socially significant diseases for both mother and child.The ability to optimize the micronutrient status of a pregnant and then lactating woman by taking specialized vitamin-mineral complexes (VMCs) that correspond to the physiological needs of women in this physiological state dictates the need, on the one hand, to develop new clinical recommendations for women’s nutrition during this period, on the other hand – creation of educational (educational) programs of healthy nutrition using mass media. It is also necessary to expedite the adoption of a law on mandatory salt iodization. Admission, IUD for lactating women, is a reliable way not only to eliminate multiple micronutrient deficiencies in the diet and improve the supply of the body of a nursing woman, but also to optimize the vitamin composition of breast milk and the provision of a child exclusively breastfed.Some problems that arise during breastfeeding have been identified, including the lack of awareness of women about the benefits of breastfeeding for the health of the child and mother, the insufficient use of IUDs to improve the micronutrient status of both women and infants, and the lack of educational programs explaining the benefits of breastfeeding. Only the joint work of medical and public organizations to eliminate these problems will make it possible to maximize the benefits of breastfeeding.

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Section: информационно-разъяснительная работаunclassified

Breastfeeding in russia: problems and prospects

Ladodo

Zhdanova

Zubkov

et al. 2023

jour

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Influence of heat treatment methods on the color characteristics of meat

Намсараева¹,

Хамаганова²,

Damdinova³

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.

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Functional and technological properties of meat semi-finished products with BAA

Vasyukova,

Kusova,

Edvars

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional purposes is substantiated. The moisture-binding, moisture-retaining and fat-retaining abilities of minced meat for the production of meat semi-finished products for functional purposes have been determined and analyzed. The optimal dose of the biologically active additive of fiber and chia seeds was determined. As an ingredient, chia seeds are versatile in any dish, being able to absorb liquid and turn into a gel. Dietary fiber passes through the entire digestive tract almost unchanged. But this substance is of great importance for proper digestion and weight correction, regulation of sugar and cholesterol levels in the blood. The purpose of developing new specialized products is to obtain enriched meat compositions for the industrial production of high quality semi-finished products. The article presents data on the optimization of the ingredient composition of meat culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of the population. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized meat culinary products has been scientifically substantiated. The relationship between the mass fraction of protein, fat and carbohydrate components has been established. Moisture-binding capacity for minced meat with fiber and chia 80.1–88.1%, water-holding capacity 84.2–86.0% and fat-binding capacity 80.1–88.2%.

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To the health of the nation through multi-level educational programs for the population in the field of optimal nutrition

Cited by 10 publications

References 10 publications

Breastfeeding in russia: problems and prospects

Breastfeeding in russia: problems and prospects

Influence of heat treatment methods on the color characteristics of meat

Functional and technological properties of meat semi-finished products with BAA

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