Аннотация

Введение. В статье собраны сведения об особенностях питания населения, работающего вахтовым методом в условиях Крайнего Севера. Цель работы – сбор и анализ научно-технической информации о структуре питания временно работающего приезжего населения в российских регионах с трудными климатическими условиями, а также перспективах использования сухих сублимированных продуктов с функциональными свойствами в условиях повышенных физических нагрузок. Объекты и методы исследования. Научные публикации, посвященные вопросам питания и рациона населения, проживающего в условиях Крайнего Севера, а также разработки сублимированных продуктов длительного хранения в экстремальных условиях. Результаты и их обсуждение. Выявлено, что рацион вахтовиков характеризуется повышенным содержанием жировых и углеводных продуктов, при недостатке полноценного белка, витаминов и минеральных веществ. В рационах отмечено недостаточное количество молока и молочных продуктов, свежих фруктов и овощей, и повышенное содержание сахара и кондитерских изделий, что отрицательно влияет на здоровье населения и приводит к развитию наиболее распространенных алиментарно-зависимых хронических неинфекционных заболеваний. Показано, что рацион должен соответствовать особенностям обмена веществ при хроническом стрессе и быть полноценным не только по количественному содержанию компонентов, но и по качественному. Определено, что отсутствие необходимых продуктов связано со сложностями их доставки в регион, что приводит к микробиологической и химической контаминации пищевых продуктов во всех административных территориях Арктической зоны. В связи с чем, возникает необходимость в специализированных продуктах высокого качества с длительными сроками хранения. Выводы. Предложено расширение ассортимента и улучшение структуры питания путём использования в рационах сублимированных функциональных продуктов. Дана информация по примерам использования сублимированных продуктов в нашей стране и за рубежом в условиях повышенных нагрузок в питании космонавтов, военнослужащих, спортсменов и др. Показана экономическая эффективность применения сублимированных продуктов питания в зависимости от продолжительности хранения и дальности перевозки, по сравнению с холодильным хранением. Обобщены данные о перспективах метода вакуумной сублимационной сушки для создания специализированных сублимированных продуктов.

Ключевые слова

Питание, рацион, сублимированные продукты питания, функциональные продукты, стресс, адаптация, макронутриенты, микронутриенты, Крайний Север

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