Philosophical aspects of food quality
https://doi.org/10.36038/0131-6184-2024-4-115-118
Abstract
Тhe article discusses the importance of nutrition quality and its significance for ensuring a person’s high-quality spiritual and physiological life, revealing such concepts as philosophy, quality of life and nutrition, through the prism of the influence of modern food requirements on the development of the individual and meeting his needs.
About the Authors
M. V. Sytova
Russian Federal Research Institute of Fisheries and Oceanography
Russian Federation
Russian Federation
Marina V. Sytova – Candidate of Technical Sciences, Associate Professor, Scientific Secretary
105187, Moscow, Okruzhny proezd, 19
Z. K. Khojaev
Russian State Social University
Russian Federation
Russian Federation
Zahir K. Khojaev
129226, Moscow, Wilhelm Peak Street, 4, building 1
M. V. Kochneva
Russian Peoples’ Friendship University named after Patrice Lumumba, Agrarian and Technological Institute
Russian Federation
Russian Federation
Margarita V. Kochneva – Candidate of Technical Sciences, Associate Professor
117198, Moscow, Miklukho-Maklay Street, 6
References
1. Bellows A. (1895). Philosophy of food. The science of maintaining physical health, muscle strength and mental activity with the help of diet. Popular exposition / translated by Dr. M.A. Raskina. – St. Petersburg: V.S. Ettinger Edition. 4. [2]. 266 P.
2. Matronina L.F. (2012). Philosophy of quality: modern approaches // Scientific Bulletin of the Moscow State Technical University of Civil Aviation. No. 182. Pp. 46- 51. [Access mode: file:///C:/Users/user/Downloads/ filosofiya-kachestva-sovremennye-podhodys.pdf]. (Accessed 12.04.2024)
3. Subetto A.I. (2004). Introduction to the philosophy of quality: synthetic qualitativism and non–classicism – St. Petersburg, Kostroma: Asterion. 58 p.
4. Sytova M.V. Zhigin A.V. (2023). Scientific aspects of the creation of functional nutrition products from rainbow trout enriched with selenium. – Materials of the XI International Baltic Sea Forum on September 25-30, 2023 [Electronic resource]: in 8 volumes. Vol. 5. «Innovations in the technology of healthy food products», X National Scientific Conference – Kaliningrad: Publishing House of BGARF FGBOU VO «KSTU». 1 electron. opt. disc. Pp. 69-75.
Review
For citations:
Sytova M.V., Khojaev Z.K., Kochneva M.V. Philosophical aspects of food quality. Fisheries. 2024;(4):115-118. (In Russ.) https://doi.org/10.36038/0131-6184-2024-4-115-118
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