Development of a university healthy diet system: high student cuisine
The purpose of the research is to develop a university system of healthy nutrition, which determines the preservation and strengthening of students’ health by optimizing their nutrition in educational institutions, using an innovative menu and «high cuisine» techniques to organize a high-class student cafe. The used terminology, graphic materials and tools comply with GOST R ISO 21500-2014; UNIDO business planning methodology; methodology for developing EBRD business strategy. The peculiarities of eating behavior of students of Maykop State Technological University and the Adygh State University of the Republic of Adygea have been investigated. Peculiarities of students’ perception of the quality of services of public catering enterprises, an assessment of the structure of expenses for the acquisition of various dishes at catering enterprises, an assessment of the impact of the social status of students on the structure of consumption of products of public catering enterprises, etc. have been considered. Particular attention is paid to identifying nutritional problems existing among students in the region. On the basis of the research the directions for improving healthy nutrition of students have been identified. A university system of healthy nutrition for students has been developed, based on the philosophy of youth taste and preferences: food behavior and reasonable quality: balance in basic substances, with specified beneficial properties, a recommended diet consisting only of healthy food products. The developed system of healthy nutrition will ensure the formation and development of food culture: aesthetic taste for food and its consumption in order to reorient young people from fast and unhealthy nutrition to a healthy diet, using «high cuisine» techniques (careful preparation and careful presentation of dishes / products designed to form a sustainable high motivation for healthy eating, which persists throughout the rest of life, the quality of which can be predicted with predominant indicators. Increasing the efficiency of a public catering enterprise for students will ensure the use of the procurement automation system; takeaway cooking and delivery service; QR-code is a progressive way to get accurate on-line statistics; electronic menu.