SOCIO-ECONOMIC ASPECTS OF NUTRITION IN THE CONTEXT OF SUSTAINABLE DEVELOPMENT OF UKRAINE

Abstract

The article explores the theoretical and applied aspects of nutrition as one of the goals of sustainable development, analyzing the achievement of target indicators and the factors ensuring them. The study employs methods of scientific abstraction and generalization, analysis, grouping, synthesis, and correlation-regression analysis. The scientific novelty of the obtained results lies in the comprehensive study of the theoretical and applied aspects of the nutrition of the Ukrainian population as a component of the sustainable development goals, which allowed for the assessment of the state, dynamics, adequacy, and availability of food consumption, as well as the significance of the factors determining it. The study examines the social, environmental, and economic aspects of nutrition, which involve the formation of a qualitative and balanced food basket in volumes corresponding to rational consumption norms, the encouragement of the production and consumption of food with minimal negative environmental impact, and the influence on the country's economic development through food consumption and production. It has been established that the nutrition of Ukrainians is deteriorating over the years, becoming insufficient according to target indicators and unbalanced in terms of energy value and nutrient content. A regional analysis of the availability and balance of food products has been conducted, substantiating that the national economy's ability to ensure domestic consumption of meat, milk, and vegetables is sufficient, but food consumption does not depend on the volumes and sources of their production. It is determined that the economic affordability of food is within safe indicative limits, and the relationship between population income and food consumption is low. It is also found that the impact of price changes on consumption is insignificant. Three main directions for improving the balance and adequacy of nutrition to achieve sustainable development goals are proposed: the development of conscious consumption, support for local producers, and economic accessibility of basic food products for low-income populations.