Оцінка cтану харчування населення України

Abstract

Проведено оцінку стану харчування населення за 1990–2018 рр. на основі даних статистичних спостережень споживання основних продуктів харчування населенням України та порівняння з іншими країнами світу. Визначено основні чинники впливу на динаміку споживання населенням України основних продуктів харчування.

In the context of globalization, the population catering state depends on many social and economic and environmental factors, certain organization models health effect and its catering management. In many studies, researchers focus on food safety, one aspect of which is the population catering state. Despite the multiplicity and diversity of catering issues researches, the most of them describe past trends or focus on certain catering aspects. Current trends coverage of the population catering state with taking into account various catering problems determined the purpose of this study. The purpose of the research paper is identifying current trends of basic food products consumption state by the population of Ukraine. The assessment of the population catering state for 1990 – 2018 on the base of statistical observations of basic food products consumption state by Ukrainian population and comparison with other countries is presented in the research paper. The main factors which effect on the dynamics of basic food products consumption state by Ukrainian population are determined. Against the background of the population’s catering average world indices, Ukraine’s indices are satisfactory, but worse than developed countries indices, which indicate better catering state. It is established that during 2000 – 2015 the population catering state should be identified as unsatisfactory, as the recommended consumption rate wasn’t provided for most goods groups because of their insufficient economic affordability. Only since 2016 the situation has somewhat improved, primarily due to food products improved affordability. It indicates positive changes in the catering field and opens new opportunities for enterprises about intensifying their activities for providing the population with necessary food products.