Hygienic principles of healthy nutrition in the able-bodied population (literature review)

The role of nutrition in shaping the health in the Russian population, the prevention of socially significant non-communicable diseases, is crucial for maintaining active and working longevity and maintaining the quality of life. A literary review of modern hygienic aspects of healthy nutrition in the able-bodied population using the Russian RSCI and elibrary databases has been conducted. The review presents the hygienic characteristics of the actual nutrition and nutritional status of various occupational groups of the able-bodied population, examines the peculiarities of the state of health and the formation of alimentary-related health risks for individual groups of the population, including those working in hazardous industries. A special feature of the nutrition of population groups engaged in work with harmful working conditions is the use of special diets that help strengthen protective and compensatory mechanisms and reduce the advers impact of harmful production factors. The approaches and leading directions of scientific and methodological support of healthy nutrition in the able-bodied population are presented. The improvement of hygienic approaches to ensuring healthy nutrition should be based on an assessment of alimentary-related risks to the health in the able-bodied population with an analysis of the nature and structure of nutrition, patterns of influence of the nutrition nature on the state of health and alimentary status of the body, regional characteristics and the nature of work. The main areas of scientific research in the field of healthy and nutritious nutrition are monitoring the nutrition of the working-age population, digital nutritionology, toxic and hygienic assessment of food safety, development of scientifically based specialized food products, raising awareness, and commitment to healthy nutrition, a risk-oriented approach to prevent the adverse effects of industrial and anthropogenic contaminants, food safety management.