Analysis of sanitary and epidemiological safety of students' nutrition for the formation of adaptive immunity to alimentary and viral diseases

Abstract

The subject of the study is the influence of nutrients on the formation of immunity. WHO classifies malnutrition as one of the ten most important risk factors for food security, leads to a decrease in the body's ability to form protective mechanisms of resistance to negative biotic and abiotic factors and contributes to the active spread of alimentary food and viral diseases. Over the past 15 years, the incidence of students has increased by more than 40%. Providing the body with the necessary physiologically active nutrients is of great importance in the formation of psychological resistance to stress. The paper uses the method of questioning students to find out the level of satisfaction of the body with immunomodulating food ingredients. Methods of classification, grouping, generalization and analysis, statistical processing of the results of the answers to the questions posed in relation to eating behavior. In this paper, for the first time, an assessment of the quality and safety of the students' diet was carried out to assess the potential immune status and resistance to coronavirus infection and nutritional diseases. It is confirmed that the students' eating behavior requires significant adjustments. More than 50% of students change their eating behavior while studying at the university. The diet and the recommended frequency of meals are violated. There is a shortage of meat products, fish and dairy products. The excess in the daily diet of flour and confectionery products, fast food was revealed. More than 35-40% have a deficiency of high-grade protein, ω-3 fatty acids, vitamin D, zinc, selenium. Proposals have been developed to reduce the deficiency of immunomodulating nutrients, the necessity of introducing biologically active additives and vitamin and mineral complexes into the diet during the exacerbation of the epidemic of viral diseases to increase adaptive potential has been shown. It is proposed to introduce the assessment of the nutritional status of students as a criterion of the potential adaptive potential of students to increase resistance to alimentary and viral diseases