. Reducing the influence of harmful anthropogenic factors on a human by developing a diet in the case of soil contaminated by war waste

Developing balanced diets is an important step to maintain the health of people living in areas with soils contaminated by the war in Ukraine. Such diets should be used by catering establishments as well as private households, especially in rural areas. When developing balanced diets for preventive purposes for people living in areas with contaminated soils, it is necessary to take into account not only the need to provide the human body with the necessary nutrients, but also the task of removing toxic compounds. Therefore, the development of such diets is a necessary element of food technology in Ukraine. An analysis of research and publications has shown that, to date, issues related to the development of balanced diets for people living in areas contaminated by war waste have not been given any attention in the scientific literature. The aim of the work is to develop a balanced diet of traditional dishes for the population of Ukraine, which will prevent the dangerous toxic effects of pollutants entering through the consumption of water and food products produced in areas where military actions are taking place. Based on traditional dishes for the population of Ukraine and available food products, an example of a daily balanced diet for people living in areas contaminated by war waste (heavy metals, oil products, etc.) has been developed. It provides greater resistance of the human body to toxic compounds that can enter with food and drinking water obtained from contaminated soils. The proposed block diagrams can be used in catering establishments when introducing balanced diets for preventive purposes, as well as the HACCP system. Some recommendations for rational nutrition in wartime conditions taking into account food products from raw materials obtained from contaminated soils are given. An example of a balanced diet for people living in areas contaminated by the war in Ukraine is calculated. The intake of nutrients and minerals in the developed diet is compared with physiological standards for men and women in Ukraine. Block diagrams for the preparation of traditional dishes for catering establishments are proposed.