FUNCTIONAL AND PERSONALIZED NUTRITION AS NEW GASTRONOMIC DIRECTIONS

Abstract

In the article, the author examines two relatively new gastronomic trends, such as functional and personalized types of nutrition. As follows from the names, the directions pursue the goals of ensuring the functioning (of the organism) and compliance with the lifestyle (of a person).
 Considering functional nutrition (AF), it should be noted that, aimed primarily at ensuring, first of all, the vital activity of the body as a whole, this direction leads to the need to use specific products and follow certain traditions. Despite the fact that such a nutrition strategy has come to the fore today, it is not something new, since even in Soviet times the foundations of functional nutrition were laid in the form of rationalization of food consumption by the population through a network of state catering establishments.
 The introduced culture of consumption, with varying success, became a symbol of the Soviet era, which, of course, was influenced by the government of the USSR with its ideology of a perfectly functioning organism of the working man, the sufficiency of nutrition in the Soviet Union and the rejection of home cooking as a “hotbed of the bourgeoisie”.
 Meanwhile, today the FP once again occupies a leading position among the tools and means of a healthy lifestyle, but without political and ideological background.
 However, functional nutrition, as a rule, does not take into account individual characteristics of a person. As an example of such a diet and, in general, a culture of consumption (with a certain time and place), organized meals in kindergartens and schools can be cited.
 Thus, there is a need for individual accounting of the sufficiency (or insufficiency) of the volume of food components consumed. This is personalized nutrition, which takes into account a person’s lifestyle, that is, nutrition recommendations are based on his genetic inheritance, anamnesis, energy consumption, gender, activity level, daily activity characteristics, etc.
 Individualized nutrition creates prerequisites for the development of various technologies in the food industry, digital technologies, etc.
 The author believes that it is expedient and fair to single out the third gastronomic direction – functionally personalized nutrition, which takes into account both components at once. In this regard, at the same time, nutritionology is developing as a science and a type of practical activity related to the organization of functionally personalized human nutrition. In addition, the growth of the need for this strategy will lead to a change in the structure of the offer in the field of gastronomy, forms of everyday life associated with food consumption.