Food stereotypes - advantage or harm?
Abstract
The estimation of actual feeding was made by method of individual interviewing of respondents according to standards of WHO international program on the integrated prevention of noninfectious diseases − CINDI. Insufficient consumption of meat, fish, milk and dairy products, vegetables, fruit is revealed that leads to deficiency of the main macro- and micronurtrients.
About the Authors
O. V. Shadrina
FSSE «Institute of Health»
Russian Federation
Russian Federation
Olga Vladimirovna Shadrina – candidate of medical sciences, senior research worker
U. M. Lebedeva
Centre of Medicinal and Preventive Food of FSSE «Institute of Health»
Russian Federation
Russian Federation
Uliana Mikhailovna Lebedeva - candidate of medical sciences, the head
V. G. Krivoshapkin
FSSE «Institute of Health»
Russian Federation
Russian Federation
Vadim Grigorievich Krivoshapkin – doctor of medical sciences, professor, the director
the Honoured Scientist of the Russian Federation, the Member of the Academy of Siences of the Republic of Sakha
Yakutia
References
1. Dietology: Handbook. 2-nd edition / Under the editorship of A.Y.Baranovskii. – SPb: Peter, 2006. – 900 - 960 p. (Series «Companion of a Doctor»).
2. Samsonov M. A. The Concept of the Balanced Food and Its Value in Studying of Mechanisms of Medical Action of Food//Food Questions. – 2001. - №5. – P.3-9.
3. Krivoshapkin V. G., Solomatin A.P. Questions of Feeding in the Far North//Medico-geographical Problems of Yakutia. – Yakutsk, 1977. – P.38-39.
4. Oganov R.G. Primary Prevention of Ischemic Heart Disease. – М: Medicine, 1990. – 157. – 160 p.
Review
For citations:
Shadrina O.V., Lebedeva U.M., Krivoshapkin V.G. Food stereotypes - advantage or harm? Yakut Medical Journal. 2011;(2):83-86.
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