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The article provides an analytical review of scientific research and statistical reporting data on the main problematic aspects of food safety and the state of health of the population of the Arkhangelsk Region and reveals primary morbidity indicators associated with food quality and consumption in all age groups of the population. The problems in the field of food security provision are identified. They are associated with the climatic and geographical location of the region, the features of the functioning of the agro-industrial complex, and insufficient properties. The key violations in the structure of food consumption are identified; certain problems are revealed in the field of providing food accessibility for the population. Consumption of basic types of food exceeds recommended, rational standards for products such as sugar by 62.5 %, vegetable oil by 11.7 %, and bread products by 9.4 %. Consumption of dairy products, meat, eggs, fish, vegetables, potatoes, fruits remains below the recommended level. The Arkhangelsk Region remains a risk territory for the general incidence and a number of nutritional diseases. This review makes it possible to draw attention to the fact that it is necessary to create the same level of priority ranking and comprehensiveness in the development of local measures aimed at achieving a high level of development of the agro-industrial complex and health care. In generating pricing policy and consumer preferences of the population, it is necessary to take into account the peculiarities of the traditional nutrition formed over the centuries, which best takes into account the peculiarities of the "polar metabolism" of the northerners.

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The purpose of this article is to study the role of green tourism as a component of sustainable development of the region and to determine the level of rural green tourism development of the region. This scientific work is based on such general scientific, specific and economic methods as: analysis and synthesis, dialectical, systematization, induction and deduction, generalization, analytical, abstract logical, statistical analysis, graphic, economic and mathematical modeling. It has been proven that it is appropriate to identify green tourism with sustainable development, which is based on its basic taskachieving the integrity of as many natural and recreational resources and cultural heritage as possible. Taking into account the above, sustainable development is aimed at ensuring the needs of consumers, protecting and increasing returns from its operation in the future. Green tourism in the system of sustainable development is considered according to its goals. In order to achieve the goal, the article proposes to determine the level of development of rural green tourism by region and differentiate them according to this indicator. That is why the author proposed a methodology for assessing the level of development of rural green tourism with a detailed disclosure of each of its stages. Approbation of the proposed methodical approach was carried out, as a result of which regions were grouped into groups with different levels of development of rural green tourism. Reducing the asymmetry of regional development in terms of green tourism will help increase the level of ensuring their sustainable development.

Introduction. Currently, the problem of keeping schoolchildren healthy is acute. One of the leading risk factors for the health of schoolchildren is nutrition, in the organization of which much attention has recently been paid to the inclusion of special foods that help prevent diet-related diseases. The White Sea brown alga, Laminaria digitata, has been shown to be a natural source of bioactive compounds. However, the mechanisms of the kinetics of health-promoting effects during long-term dietary intake of Laminaria digitata are poorly studied which makes it difficult to solve practical problems in the use of products and dishes containing Laminaria digitata for health purposes. The purpose of this research is to study the biological effects of Laminaria digitata in a 28-day experiment in white Wistar rats to address practical issues of justifying food formulation and food processing for school nutrition, and to assess the risk of side effects. Materials and Methods. The study used dry concentrates of Laminaria digitata. The sample comprised white Wistar rats divided into 4 groups of 10 animals each. The animals were examined on the 14th and 28th days of the experiment using standard methods. The experiment was conducted in accordance with the rules adopted in the European Convention for the Protection of Animals Used for Experimental Scientific Purposes (Strasburg, 1986), after approval by the Ethics Committee of Novosibirsk Research Hygiene Institute. The statistical processing of the research materials was performed using Statistica 10.0. Results. The analysis of the dynamics of the indicators showed the stages of the interaction process of the organism with bioactive substances contained in the brown alga Laminaria digitata. Strengthening of stress-protective, antihypercholesterolemic effects and metabolic function of the liver at the stage of primary reactions is replaced by a significant weakening at the stage of physiological adaptation. The bioavailability of a form of iodine accumulated by the brown algae Laminaria digitata has been experimentally confirmed. The assessment of biological significance consisted of classifying the effects manifested using benefit and safety criteria. Conclusions. Based on the results of the experiment, new knowledge was gained on the criteria for the usefulness and safety of Laminaria digitata algae, which can be used to solve practical problems of proving the quantitative values of the inclusion of Laminaria digitata as an ingredient in recipes and to solve practical problems with Laminaria digitata enriched food production technologies in the development of school meals, the inclusion of which in students' diets minimizes the risk of diet-related diseases.

The purpose of this work is to study the theoretical and practical principles of enogastronomic tourism in the Odessa region, revealing the potential of Odessa region in promoting enogastronomic tours on the example of Bolgrad district of Odessa, using enogastronomic tourism as a tool to promote local products in rural areas by researching preferences and knowledge tourist complex "Frumushika-Nova", in the village of Frumushika-Nova, Bolgrad district, Odessa region. Priority areas of work are the development of rural areas by identifying enogastronomic brands in the study region, the disclosure and promotion of their potential. An important task is the development of a tourist destination by identifying consumer preferences and the development of gastronomic tours that acquaint with the peculiarities of local cuisine, food and beverages, ways to prepare them. Methodology. The methodological basis of scientific research is the method of questionnaires. The following general scientific methods were used to achieve the goal and solve certain tasks of scientific work: abstract-logical (to generalize theoretical positions, determine the essence of certain areas of work, draw conclusions); system analysis; graphic (for visual presentation of data); constructive and experimental. The theoretical and methodological basis of the study are scientific papers on the problem of domestic and foreign scientists, laws and regulations of Ukraine, methods of the World Tourism Organization, guidance materials governing the activities of economic entities, reference and information publications, Internet resources. Results. Conducted marketing research shows interest and expediency of promoting enogastronomic tours in the studied region. Based on the results of the work performed, proposals were developed for further development of eno-gastronomic routes in the direction of the tourist destination of the Bolgrad district of Odessa region. SWOT-analysis of the tourist potential of the Bolgrad district of Odessa region demonstrates the rational and efficient use of all resources of the region and requires long-term program measures, sound management decisions and effective practical actions and the feasibility of enogastronomic tourism.The scientific novelty of the study is to create and promote new enogastronomic routes on the basis of the Center for Ethnographic, Rural Green Tourism and Family Recreation "Frumushika-Nova", which will develop small businesses in rural areas through the tourism industry. The practical significance. The results can be used by local governments in the process of discussing and adjusting local policies, as well as developing programs, grant programs (strategies) of socio-economic development of rural areas, businessmen to organize wine and gastronomic tourism in Odessa region, which will attract many tourists. The measures proposed in the work should be aimed at the integrated development of tourism, ensuring the rational use of tourist resources of the region, as well as addressing the issues of infrastructure and information arrangement of tourist facilities.

The Goal. To analyze the literature on the impact of high latitude climate on human health, as well as consider some aspects of adaptation to Arctic conditions and nutritional issues for the population and shift workers.Methods. Review of the articles placed in the bibliographic and abstract databases of VINITI, CyberLeninka, RSCI, Scopus, WoS, on the study of environmental and hygienic problems in the Arctic territories, where intense industrial activity is carried out. The following keywords were used: Arctic territories, adaptation, watch, food.Results. Long-term fundamental research has established that a complex of unfavorable and extreme natural and climatic factors in the Arctic causes two main syndromes in humans – “polar tension” and “northern tissue hypoxia”. Adaptation of new settlers in the Arctic territories proceeds in three stages. The duration of the shift period must have a physiological and hygienic justification and correspond to the duration of the period of stable working capacity. In high latitudes, it is especially important to develop diets and food products for various groups of the population and shift workers in relation to the specifics of their work in the Arctic regionsConclusions. Among the main environmental and hygienic problems of the Arctic territories, where intense industrial activity is carried out, it is necessary to highlight the tasks of scientific substantiation of rational modes of work and rest of workers in rotational forms of work. Also it’s necessary to define the quantitative and qualitative composition of food rations recommended for nutrition of various groups of the population, in relation to the specifics of production factors.