Innovative alimentary technologies in the system of public health
Journal Title: Єдине здоров'я та проблеми харчування України - Year 2018, Vol 49, Issue 2
Abstract
Three quarters of the population suffer from alimentary diseases. Dietology is an integral part of the treatment process. It significantly improves the effectiveness of treatment in the public health system. The dominant feature of it is the creation of the design of health programs for the sick person. Purpose of the Study. Substantiation of innovative alimentary technologies of dietary support in the system of public health. Materials and Methods of Research. The materials of the official reports of the Ministry of Health of Ukraine and UNAIDS about the state of health of the population for 2014-2016 are analyzed. Medical and statistical method and the method of system analysis were used. Results of the Study and Discussion. The current state of Ukrainian community population health is characterized by crisis phenomena. The age-standardized mortality from non-infectious diseases is significantly higher than in the European Region and the World as a whole. Especially high mortality is in men. The transformation of the age structure of the population makes the «crisis of aging» closer. Specific features of morbidity include high levels of primary morbidity of the working age population and a significant accumulation of chronic pathology in old age. This fact determines the increase of the volume of medical services and the widespread use of innovative alimentary technologies, which serve as a necessary background for therapeutic agents. Conclusions. Public health of the population of Ukraine is characterized by high mortality from non-infectious diseases, marked demographic aging, high level of primary morbidity of the working age population, polymorbidity in older age. Due to critical phenomena in the state of public health of the population, the volume of necessary assistance substantially increases and requires the intensive application of innovative nutritional technologies. Promising alimentary technologies are metabolic therapy, nutritional support and dietary support of the treatment process.
Authors and Affiliations
N. P. Grebnyak, O. V. Kirsanova, V. V. Taranov
Keywords
Related Articles
- EP ID EP545526
- DOI -
- Views 133
- Downloads 0
Продукти з підвищеним вмістом аргініну у реабілітаційному лікуванні хворих на остеоартроз із високим рівнем коморбідності
Резюме. Актуальность. Остеоартроз (ОА) — одно из самих распространенных заболеваний суставов, которому присущ высокий уровень коморбидности и васкулярных рисков. Сложность лечения таких больных и растущие угрозы побочных...
Assessment of morbidity with temporary disability of workers in open pit mining of iron ore
Relevance. Morbidity with temporary disability is an important criterion for assessing the impact of working conditions on the workers ' health. The identification of causal relationships of diseases with working conditi...
Молекулярно-генетические механизмы действия компонентов пищи: потенциал использования нутригенетики, нутригеномики и других постгеномных омикс-технологических платформ в практике диетолога
Резюме. Оптимізація харчування за рахунок включення до раціону фітохімічних сполук рослинного походження привернула велику увагу дослідників щодо можливості попередження розвитку багатьох хронічних неінфекційних захворюв...
Evaluation of daily fruit and vegetable consumption by students’ youth
Vegetables and fruit make up 50 % of the recommended in Ukraine healthy daily diet. Sufficient consumption of their various kinds provides us with all required for the human body nutrients. A great variety of these food...
Risk assessment for consumers’ health from using the modern glass cleaners
Aim. To summarize and outline the major risks from using glass cleaners based on literature data and own research work. Methods. Several series of odorimetrical. sanitary and chemical studies have been carried out under...