The organization and structure of nutrition of the Ukrainian population as a health factor

Abstract

The paper examines the relationship between the organization of nutrition according to the locations (at home and out-of-home) and formats (restaurants, canteens, buffets/cafeterias, etc.), nutrition structure (consumption of basic staples) and health and mortality of the population of Ukraine. The organization and structure of nutrition of the population of Ukraine is analyzed. It was determined that the organization of food outside the home has long-term consequences for morbidity and mortality of the population. The authors investigated morbidity and mortality from the most common diseases and found that the morbidity rate in Ukraine is high, and deaths from ischaemic heart disease, also called coronary heart disease (CHD), infectious and parasitic diseases, also mortality from cerebrovascular and circulatory system. The paper found and interpreted dependences between household expenses for food according to different organization, development and health of the population. The scholars established that household expenditures on eating at home and out-of-home do not have a significant impact on the morbidity of the population in Ukraine. The results of the activities of food establishments (their revenue) cause a slight increase in the obesity of the population. Food consumption and the spread of morbidity in Ukraine are also poorly linked. However, the study revealed that there are groups of food products whose consumption is associated with the loss of health of the population, and therefore an increase in mortality. It was determinated that such products are sugar, bread and bakery products. The authors found that the development of food organization formats by increasing household expenditures contribute to a slight decrease in population mortality in Ukraine, and increasing household expenditures on food products prevent an increase in mortality from malignant neoplasms.