Economic food availability assessment in Siberia and the Far East

According to the Doctrine of Food Security, one of the indicators for assessing the level of food supply is the economic availability of food - an important socio-economic phenomenon that characterizes the possibility of providing adequate nutrition to the population based on effective demand. The market economy is characterized by social inequality in terms of the level of money income, which causes stratification in the quality of people's nutrition. In connection with the increasing urgency of providing the population with food, numerous organizational and managerial tasks arise, especially in regions with extreme natural conditions, where the process of food production is significantly complicated. Such regions include the regions of Siberia and the Far East, where irrational consumption has developed for the most valuable products (milk, vegetables and melons), which is also a consequence of the insufficient economic availability of food for a significant part of the population. The study showed that our country is significantly ahead of developed countries in terms of the share of food expenditures in the household budget. The analysis revealed a relatively high level of poverty in a number of regions, and in some of them - its growth in dynamics. This state of affairs in the long term can lead to an increase in social tension, an increase in criminality, an increase in the incidence rate, a reduction in the life expectancy of people and a decrease in the quality of the nation's gene pool. In the studied regions, an unfavorable trend was revealed - the prevalence of diseases of the circulatory system, respiratory organs, diseases of the endocrine system, nutritional disorders and metabolic disorders was increasing. And as you know, the quality of nutrition is the physiological basis of the quality of life. The identified problems carry socio-economic risks and objectively require government participation and targeted regulation of the level of economic affordability of food products for the population.