Оцінка середньодобового споживання молочних та кисломолочних продуктів харчування у раціоні студентської молоді

Abstract

The conscious daily choice of the “healthy” food products provides for preserving health and high working capacity, including mental characteristics. Milk and sour-milk products make up the essential part of students’ daily ratio, necessary for supplying the body with all necessary nutrients and energy. Aim: evaluation of daily milk and sour-milk products consumption in order to correct the students’ ratios. Materials and methods: Using the questionnaire [6],the authors have interrogated medical students and analyzed obtained results on the medical students’ dietary ratios. The 2nd, 4th and 6th study year students of National medical university named after O. Bogomolets were questioned. The survey participation was voluntary, after the students’ previous consent. The sample was selected randomly. The sample includes 858 respondents, 570 female and 288 male students, aged 18-25 years old. Results: The study represents the results of comparative estimation of the recommended daily consumption of milk and sour-milk products with their real consumption. The authors have evaluated daily consumption of the following milk and sour-milk products: milk, kefir, yoghurt, sour cream, butter, hard cheese and cottage cheese. The consumption of milk, kefir, yoghurt and sour cream was estimated by the following grading: “I don’t consume these products”, “I consume not more than 250ml of them daily”, “I consume 250-400 ml of them daily”, “I consume more than 400ml of these products daily”; hard cheese: “I don’t consume it”, “I consume not more than 10g daily”, “ I consume 10-20g of it daily”, “I consume more than 20g of it daily”; cottage cheese: “I don’t consume it at all”, “I consume not more than 100g daily”, “I consume 100-200g of it daily”, “I consume more than 200g of it daily”; butter: “I don’t consume it”, “I consume not more than 15g of it daily”, “I consume more than 15 g of it daily”. The study established that one third of respondents consume full milk, no relation being established to gender and study year. Less than 20% of respondents daily consume 250-400ml of it. Half of the junior student respondents don’t consume sour-milk products at all, no gender relation being established. 20% of the junior students and 20-30% of the senior respondents consume 250-400ml of sour-milk products, no gender relation being established. 10-20g of hard cheese a day is consumed by not more than one third of respondents, no relation to gender or study year being established. 100-200g of cottage cheese (low-fat) compose the ratio of 10-30% respondents, the data distributed between the gender and study year groups. The high-fat cottage cheese isn’t consumed by a half of the respondents, with no relation to the gender and study year; while10% of junior students and 20% of senior students, with no relation to gender, consume 100-200g of it daily. About 20% of male respondents, with no relation to the study year, and 30% of female respondents don’t consume the butter at all. Conclusions. The obtained results evidence about numerous violations of national recommendations on healthy nutrition of people and real risks of the nutritional deficiencies, alimentary and alimentary-dependent diseases. The students’ youth ratios need obligatory correction.