Оцінка середньодобового споживання продуктів харчування тваринного походження у раціоні студентської молоді

Abstract

The animal-origin food products represent an indispensable component of healthy ratio of all working population groups, including student youth groups. Low consumption or lack of animal-origin products in the youth groups’ food ratios, particularly meat, fish and eggs as the main source of many essential nutrients stipulates for extra risks of polynutrient deficiencies as well as alimentary and alimentary-dependent diseases. Aim: evaluation of average daily consumption of meat and meat products, fish and seafood, lard and eggs in order to correct the students’ youth ratios. Materials and methods: Using the questionnaire[15], the authors have evaluated food ratios of the medical students of O. Bogomolets National medical university. The survey participation was voluntary, after the students’ previous consent obtained. The sample includes 858 respondents, 570 female and 288 male ones, aged 18-25 years. The sample was selectedrandomly. Results: the paper represents the results of the comparative assessment of the recommended daily consumption of meat, meat products, fish and seafood, lard and eggs with their real consumption. The following meat types daily consumption was evaluated: consumption of pork, beef and poultry. The consumption was estimated by the following grading: “I don’t consume it”,” I consume not more than 100g daily”, “I consume from 100 to 250g”, “I consume more than 250g daily”. The paper also represents the study of daily average consumption of meat products: sausage and smoked meat products; fish: fresh-water and salt-water one; seafood. The consumption was estimated by the following grading: “I don’t consume it”,” I consume not more than 100g daily”, “I consume from 100 to 200g”, “I consume more than 200g daily”. The lard consumption evaluation scale looks as follows: “I don’t consume it”, “I consume not more than 30g a day”, “I consume from 30 to 50 g”, “I consume more than 100g a day”. Daily egg consumption was evaluated by the scale:” I don’t consume them”, “I consume not more than 1 egg a day”, “I consume 2 eggs daily”, “I consume more than 2 eggs a day”. The authors have established that one third of male respondents and a half of female junior students don’t consume pork, across the study year. One third of the respondents, consume 100-250g of it daily, with no gender and study year dependence. Half of the respondents don’t consume beef, with no gender or study year dependence. Only one fifth of male and one third of female respondents, regardless of the study year, consume 100-250g of it daily. Almost half of the respondents daily consume poultry within the 100-250g limit. One fourth of junior male students and one sixth of senior male students as well as one tenth of all female students don’t consume poultry at all. More than one third of the respondents, regardless of the gender and study year, consume not more than 100g of sausage or smoked meat products. Though lard is a traditional Ukrainian food product, one third of male and a half of female respondents don’t consume it, regardless of the study year. A half of the respondents don’t consume fresh-water and salt-water fish, only one fifth of the male and one fourth of the female respondents consume 100-200g daily, regardless of the study year. 70% of the respondents, regardless of their gender and study year, lack seafood in their ratios. More than one third of the respondents consume daily 1 or 2 eggs, one tenth of the respondents don’t consume eggs. Conclusions: the comparison of daily real consumption of the food-origin products with the recommended standards shows that more than a third of all respondents don’t consume the products or consume them in minimum quantities, which represents multiple health risks for the youth, considering their reproductive age stage, etc. This may cause basic polynutrient deficiency, and, consequently, alimentary-dependent diseases of the youth. All the above-mentioned require for the personal correction of the students’ youth ratios, considering their social status, financial status and food preferences.