RESEARCH OF NUTRITIONAL VALUE OF STUDENTS’ DIET AIMING AT ITS FURTHER OPTIMIZATION

Authors

  • T. Kos Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • К. Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

nutrients, vitamins, minerals, dietary fibres, diet

Abstract

The evaluation of the state of health and actual students’ diet is made. Deficiency of important nutrients that lead to poor health, the emergence of signs of fatigue and so on is found. The data obtained make it possible to optimally adjust the diet of a student, to reduce the risk of signs of fatigue, to enhance individual adaptation factor to psycho-emotional stress during training and thus to improve performance.

Downloads

Download data is not yet available.

References

Вторая Международная конференция Лучше питание – лучше качество жизни. 19-21 ноября 2014 года, Рим, Италия. Режим доступа: http://www.fao.org/about/ meetings/icn2/ru/.

Національний план заходів щодо імплементації та реалізації засад європейської політики «Здоров'я-2020». Режим доступу: https://www.moz.gov.ua/ua/portal/Pro_20150311_ 0.html#2.

Основи фізіології та гігієни харчування: Метод. рекомендації до підготовки практичних занять для студ. спец. 6.091700 ден. форми навч. / уклад.: Л.О. Федоренченко, Г.О. Сімахіна, Н.П. Івчук, С.А. Бажай. – К.: НУХТ, 2004. – 26 с.

Downloads

Published

2017-12-25

How to Cite

Kos, T., & Kopylova К. . (2017). RESEARCH OF NUTRITIONAL VALUE OF STUDENTS’ DIET AIMING AT ITS FURTHER OPTIMIZATION. FOOD RESOURCES, 5(09), 211–214. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/212

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.