Assessment of the inclusion of vitamin and mineral complex in the organizational nutrition of workers in the Arctic zone

Introduction. The article presents data on the potential and positive effects of enriching diets with vitamins and minerals of workers in the Arctic zone. The presented data can improve the nutrition structure of workers working in the Far North, which potentially reduces the health risks caused by the polar stress syndrome. Materials and methods. The studied material was a vitamin and mineral complex specially developed taking into account the endemics of the Arctic zone, the use of which in organized and unorganized nutrition can make up for the deficiency of vitamins and minerals. To assess the chemical composition of the vitamin and mineral complex under study, the following methods were used: electronic laboratory scales; Multiskan FC immunological analyzer; capillary electrophoresis system Droplet-105M; Non-automatic scales of special class SQP QUINTIX215D-1ORU; Liquid Prominence chromatograph. The technological development of recipes for dishes with the inclusion of a vitamin and mineral complex was carried out using inventory, dishes and tools selected in accordance with the technological process and the specifics of cooking the dish. The purpose of the study: improving the nutrition structure of the population of the Arctic zone by introducing food products and dishes into the diet that ensure the proper intake of certain vitamins and minerals, the deficiency of which is due to the regional and climatic characteristics of the Arctic zone. Results. The evaluation of the studied concentrate was carried out. The technological features of the work are substantiated, the values of the doses of physiologically optimal introduction of concentrate into the recipes of dishes that ensure their safety, physiological usefulness and organoleptic attractiveness are substantiated. Recipes of dishes have been developed with the inclusion of this raw material in the composition, and standard menus have been developed for catering the working population, taking into account the actual energy consumption due to the peculiarities of the labor process. The effectiveness of the inclusion of this food product in the diet of people living in the Arctic zone is substantiated. Conclusion. The product under study fully meets the existing need for food products, which are a source of vitamins and minerals, complies with the principles of the state strategy for the development of the food industry and improving the quality of nutrition of the population.