Babych M., Doctor of Economics, Associate Professor, Admiral Makarov National University of Shipbuilding, Mykolaiv, Ukraine

ORCID ID: 0000-0002-3103-4380
e-mail: babychnn@gmail.com

The Formation of the Criteria, Rules and Regulations of the Sufficient and High-Quality Food According to the European Standards

Abstract. Introduction. Modern food systems face the challenge of supporting food choices that are consistent with a healthy and adequate diet. The vast majority of consumers of food products do not choose the principle of quality – the choice is made in favor of lower cost (low nutrient content), readiness of the product for consumption (high processing and trans fat content) or taste (high sugar, salt, etc.). At the same time, poor nutrition around the world is the number one risk factor for death and disability.

Purpose. To study the criteria of the sufficient and high-quality food based on the norms and standards according to the European standards at different levels.

Results. The article examines the indicators of calorie consumption per capita, daily calorie reserve per person, the minimum daily calorie requirement, inequality in calorie consumption per capita in the world. The key drivers of the impact of the level of nutrition on the quality of life have been identified: a healthy diet; unhealthy diet and lack of physical activity are the main global health risks, especially obesity; breastfeeding; balanced energy consumption; restriction of sugar consumption (up to 10%) and salt (up to 5 g per day). The WHO data and recommendations on ensuring a healthy diet for adults and children are summarized. The effective actions of politicians to create a healthy food environment have been identified, which should include three interrelated areas: building coherence in national policies and investment plans, including trade, food and agricultural policies; encouraging consumer demand for healthy food; promoting appropriate feeding practices for infants and young children; and tools for their implementation at the national level were systematized. WHO’s healthy eating policies and programs for national governments and related healthy eating policies and programs in Ukraine were described.

Conclusions. A healthy diet from birth and throughout life prevents malnutrition in all its forms, as well as a number of non-communicable diseases. However, increased production and consumption of processed foods, rapid urbanization and lifestyle changes have led to changes in diets. People now consume significantly more foods high in energy, fat, sugar, and salt / sodium. At the same time, many people do not consume enough fruits, vegetables and whole grains, which contain the necessary fiber, vitamins, and minerals for the human body. The required content of a varied, balanced and healthy diet varies depending on individual characteristics (age, gender, lifestyle, and level of physical activity), cultural context, local products and eating habits. Along with this, the basic principles of healthy nutrition remain unchanged.

Keywords: criterion; policy; standard; healthy nutrition; WHO; European experience.

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