Implementation of the concept of healthy food in restaurants


Mariia Paska, Olga Radzimovska, Iryna Guzenko

Food refers to the most important factors of the environment, which directly affect the human body throughout life. Proper nutrition is an important part of a balanced diet. The regime provides regular meals at certain hours at certain intervals, as well as the distribution of the daily diet by energy value during the day. Adherence to the diet ensures the rhythmic functioning of the digestive system, normal digestion and proper metabolism. The food ration should be composed so that its energy value covers the body’s energy expenditure. The organization of a balanced diet is one of the most important factors in maintaining good health and improving efficiency. The diet should be composed so that its energy value covers the body’s energy expenditure.

Promising in this regard is the introduction of the concept of healthy eating in the daily diet of athletes in various sports. After all, the trends of modern healthy eating show a growing interest among athletes in various sports.

The aim of research is to introduce the concept of healthy eating in sports and recreation and restaurants.

The following research methods were used in the work: observation analysis (diet), organoleptic evaluation, statistical data processing, consumer evaluation of finished restaurant products according to DSTU.

To fulfill our tasks of theoretical generalizations and experimental research, scientifically substantiated the introduction of the concept of healthy eating in the diets, as well as balanced the ingredient composition of the diet by developing and adding chopped semi-finished products using beef and raw materials.

In our work let’s offer an innovative model for the use of meatballs for health purposes in the diets of athletes with playing sports

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How to cite paper:

Paska, M, , Radzimovska, O, , Guzenko, I, (2022). Implementation of the concept of healthy food in restaurants. EUREKA: Life Sciences, 4, 48-53. doi:https://doi.org/10.21303/2504-5695.2022.002655