On the issue of preserving the traditions of national cuisines and nutrition of the peoples of the Russian North

• Main Authors: U.M. Lebedeva, E.N. Mingazova
• Format: Article in Journal/Newspaper
• Language: English; Russian
• Published: LLC Center for Information and Legal Support for the Development of the Arctic 2020
• Subjects: population nutrition; national cuisine; food culture; metabolic maladaptation; transformation; peoples nutrition traditions; russian north; demo; socio; Arctic; Yakutsk; Russian North
• Online Access: https://doi.org/10.24411/2658-4255-2020-12095; https://doaj.org/article/902d9458439a4b4a903ebd529ffae6d0

Abstract: In the structure of the nutrition of the population living in the northern and Arctic territories of Russia, dramatic changes have occurred over the past century. Departure from the traditional type of nutrition of the population led to a decrease in protein diets and fats in food diets, excessive consumption of carbohydrates, which contributed to the widespread metabolic maladaptation among the population, the formation of various diseases. In order to identify the peculiarities of modern transformations in the nutritional traditions of the peoples living in these territories, a sociological survey of the professional community of public catering workers was conducted on the ongoing changes in the demand for dishes of national cuisine and the observed transformations taking place in the food culture of the urban population (Yakutsk). Employees of public catering enterprises are key specialists in the field of popularizing food culture and traditions, therefore the results of this study will give a new impetus to the development of a mechanism for training competitive specialists for the northern territories of the Russian Federation. The study revealed the need to optimize the nutrition of the population of the Russian North, which today requires government support measures to popularize the traditional diets of indigenous peoples while introducing new innovative technologies for processing foods and dishes, improving quality control of products, and active educational work among the population.