Omega-3 Fatty Acids as an Essential Nutritional Element in the High North

2019 ◽  
pp. 547-569
Author(s):  
Liudmila Nadtochii ◽  
Daria Kuznetcova ◽  
Artem Lepeshkin ◽  
Mariya Ostrovskaya ◽  
Anna Veber
Keyword(s):  
Indigenous Peoples ◽  
Local Population ◽  
Food Products ◽  
Arctic Zone ◽  
Omega 3 ◽  
Nutritional Factors ◽  
Biological Value ◽  
Self Sufficiency ◽  
Egg Products ◽  
Nutritional Element

This chapter considers specific nutritional factors of indigenous peoples in Russia's Arctic zone. The authors have identified the prerequisites for the optimization of the diets of indigenous peoples in the light of existing environmental and medical-biological problems. A low level of self-sufficiency of local population with basic food products (meat, dairy, and egg products) was identified. The chapter provides a detailed analysis of the chemical composition of chia seeds as a promising ingredient of the northern diet, in particular the biological value of a product based on protein, lipid, carbohydrate, mineral, and vitamin components. The authors proposed considering chia seeds as a part of the composition of various food products for functional purposes. Potentially, the inclusion of scientifically based food recipes in the diets let providing the indigenous people with balanced food products.

scholarly journals Legal regulation of the use and protection of the Arctic Zone of the Russian Federation: certain relevant issues

2022 ◽  
pp. 1-11
Author(s):  
Olga Anatolevna Samonchik
Keyword(s):  
Natural Resources ◽  
Indigenous Peoples ◽  
Russian Federation ◽  
Local Population ◽  
Legal Regulation ◽  
The Arctic ◽  
Arctic Zone ◽  
Traditional Management ◽  
Native Habitat ◽  
The Russian Federation

The subject of this research is a set of legal norms regulating social relations that arise in the context of use and protection of the Arctic zone of the Russian Federation. The goal lies in formulation of the conclusions and recommendations for the improvement of legal regulation in this sphere. The relevance of the selected topic is substantiated by interest of the state in the development of Arctic Zone as a strategic resource base for accelerating the economic growth of the Russian Federation. Among the priority national interests are also the environmental protection of region, conservation of the native habitat and traditional way of living of the indigenous small-numbered peoples. This emphasizes the importance of intensification of use and preservation of the vulnerable areas of the region. The author dwells on the current issues of the formation of territories of traditional management of natural resources and legal status of their lands; rights of the indigenous peoples to land in their native habitat and traditional economy; provision of land plots to entrepreneurs who are the residents of the Arctic Zone; protection of the Arctic lands, etc. The conclusion is made on the existence of gaps and contradictions in legislation of the indicated sphere, which requires revision and improvement. This pertains to the questions of formation of the territories of traditional management of natural resources, maintenance and modification of their boundaries, establishment of the special protection regime in the federal law, etc. The scientific novelty lies in the fact that the adopted simplified procedure for providing entrepreneurs who are residents of the Arctic Zone with land plots aimed at expansion of the development of natural resources of the Arctic, may negatively affect the status of lands and overall fragile environment of the Arctic Zone, and thus, lead to infringement upon the interests of the local population, including the indigenous peoples. The author formulates a number of recommendations for the improvement of legislation, among which is the amendments to the Paragraph 2 of the Article 39.34 of the Land Code of the Russian Federation on the establishment of highly restricted cases of termination of permits using the land plots by the indigenous small-numbered peoples.

scholarly journals Food Sovereignty of the Indigenous Peoples in the Arctic Zone of Western Siberia: Response to COVID-19 Pandemic

2020 ◽  
Vol 17 (20) ◽  
pp. 7570
Author(s):  
Elena Bogdanova ◽  
Sergei Andronov ◽  
Ildiko Asztalos Morell ◽  
Kamrul Hossain ◽  
Dele Raheem ◽  
...  
Keyword(s):  
Indigenous Peoples ◽  
Value Chain ◽  
Western Siberia ◽  
Negative Impact ◽  
Local Population ◽  
Policy Decision ◽  
The Arctic ◽  
Yamal Peninsula ◽  
Arctic Zone ◽  
Reindeer Herding

This article presents the challenges facing reindeer herding as being both a profitable business and part of the traditional culture of the nomadic Indigenous peoples in the Arctic zone of Western Siberia which addresses substantial needs of the local population. Reindeer herding products are used as traditional nutrition, and as effective preventive means and remedies for adapting to the cold and geomagnetic activity in the High North. Export trends of traditional reindeer products have decreased local Indigenous peoples’ access to venison and had a negative impact on their health. Due to the COVID-19 pandemic, it is especially urgent for the Indigenous peoples to have sufficient access to traditional food and be involved in policy decision-making to maintain this traditional business. We aim to analyze the dependencies of Indigenous peoples on the reindeer produce–exporting “food value chain” and explore how (1) the independence of reindeer herders could be increased in these export chains and (2) how provision of their products to local communities could be secured. The study takes a multidisciplinary approach based on policy and socioeconomic analyses with input from medical research. Primary sources include data collected from interviews and surveys of Indigenous peoples during expeditions to the Nyda settlement, the Nydinskaya tundra, the Tazovsky settlement, the Tazovskaya tundra, the Nakhodka tundra, the Gyda and Gydansky settlements, the Yavai-Salinskaya tundra, the Seyakha settlement, the Seyakhinskaya and Tambeyskaya tundras located along the southern coast of the Ob Bay, the northeast coast of the Yamal Peninsula, the Tazovsky and Gydansky Peninsulas, and the Shuryshkarsky district. Data were collected during the summers and winters of 2014–2020.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

scholarly journals Consumption as the main element of the reproduction process in agriculture

2020 ◽  
Vol 17 ◽  
pp. 00240
Author(s):  
Maria Tyapkina
Keyword(s):  
Food Security ◽  
Food Products ◽  
Main Element ◽  
Calorie Intake ◽  
Reproductive Process ◽  
Self Sufficiency ◽  
Irkutsk Region ◽  
Reproduction Process ◽  
Per Capita

One of the criteria for ensuring food security is the consumption of basic food products per capita, which characterizes the level and quality of life. Food consumption is the result of the reproductive process in agriculture. The article discusses the level of self-sufficiency on the materials of the Irkutsk region, is compared with the food security criteria provided for in the Doctrine. All food products, except for potatoes, residents of the Irkutsk region consume significantly less, compared with residents of the Russian Federation. For meat, milk, egg, vegetables, consumption does not meet the rational standards recommended by the Ministry of Health for a healthy diet. A regression model of the relationship between per capita incomes of the country and milk consumption per capita is presented. The mismatch between the excessive content of fat in food, potatoes, sugar and bread in the diet and the lack of calorie intake affects the health of the population of the Irkutsk region. It is necessary to achieve the level of production of the main types of high-quality food products, enough to provide the population of the Irkutsk region and reduce food dependence.

scholarly journals Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

2017 ◽  
Vol 17 (1) ◽  
pp. 23-40 ◽  
Author(s):  
Jan Knapik ◽  
Katarzyna Ropka-Molik ◽  
Marek Pieszka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Meat Production ◽  
Quality Traits ◽  
Omega 3 ◽  
Nutritional Factors ◽  
Expression Of Genes

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

scholarly journals THE IMPACT OF LOCAL GASTRONOMY ON THE DEVELOPMENT OF ECOTOURISM

2021 ◽  
Author(s):  
A.F. Abdurakhmanova ◽  
F.B. Ahrorov
Keyword(s):  
Local Community ◽  
Local Food ◽  
Local Population ◽  
Basic Needs ◽  
Food Products ◽  
Economic Situation ◽  
The World ◽  
The Impact

Local food products of each region play an important role in the development of ecotourism. The availability of facilities for the consumption of local food in places where ecotourism is located is not only to meet the basic needs of tourists, but also to improve the economic situation of the local population. Therefore, this article discusses the food-related characteristics of tourists and the benefits of local gastronomy for both the local community and ecotourism tourists around the world.

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