The process model of the food consumption norms validation procedure under the specific eating behavior conditions of the Arctic population

The purpose of the study is to theoretically substantiate and practically implement the process model of the procedure for validating food consumption norms in the context of unstable eating behavior of the population of the Arctic territories. Research objectives: specification of the content of the concept of "validation of food consumption norms"; development of a conceptual approach to the procedure for validating food consumption norms in the context of unstable eating behavior of the population of the Arctic territories; approbation of the proposed conceptual model of the validation procedure on the example of the subjects of the Arctic zone of the Russian Federation. The object of the study: food consumption norms, taking into account territorial specifics. As a result of the analysis and synthesis of scientific approaches in the aspect of adapting the basic chemical composition of food products to the objective one, on the basis of nutritional studies, a process model of the procedure for validating rational consumption norms was developed, aimed at calculating the norms of basic food products, taking into account the division of the population into age categories (working population, pensioners and children, taking into account conversion factors). The conversion factors are formed on the basis of the Decree of the Government of the Russian Federation "On approval of guidelines for determining the consumer basket for the main socio-demographic groups of the population in the constituent entities of the Russian Federation." Approbation of the proposed validation procedure was implemented on the example of the entities of the Arctic (a zone with special climatic conditions and bright specifics in the formats of eating behavior). An estimated adjustment was made by reducing the amount of the most carbohydrate foods, namely potatoes and vegetables, and increasing foods containing more fats and proteins - meat and milk, in order to achieve the optimal ratio of BZHU (proteins / fats / carbohydrates). The results of testing the proposed process model provide an opportunity to carry out the most accurate calculation of the integral indicator of food security of entities according to the criteria "Physical accessibility", "Economic accessibility", as well as to make adjustments to regional strategic documents of a profile nature.