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Background. Iodine is one of the most important trace elements, without which the normal functioning of our body is impossible, and regular intake of iodine with food is of great importance for maintaining our health. To date, it has been proven that iodine deficiency can have serious consequences for human health at any age, but it is most dangerous for pregnant women, given its effect on fetal development and for children of the first years of life. The article presents up-to-date information on the prevalence of iodine deficiency and iodine deficiency diseases in the territory of the Russian Federation.

Purpose. Based on the study of the results of a number of clinical studies, this paper is to determine the prevalence of iodine deficiency in the territory of the Russian Federation, modern methods of its diagnosis and impact on human health, as well as to consider possible ways to correct this condition.

Materials and Methods. On the basis of the analysis of the data of modern scientific literature on the prevalence and modern methods of diagnosis of iodine deficiency, and its impact on human health modern methods of determining the iodine security of the population are considered, possible ways to prevent iodine deficiency are studied.

Results. The paper presents up-to-date information on the prevalence of iodine deficiency and iodine deficiency diseases in the Russian Federation. Modern methods of determining the iodine security of the population are considered. The greatest attention is paid to the consideration of the method of mass prevention of iodine deficiency using iodized salt.

Introduction. Diet is a critical factor in the development of viral pathogenesis. Previously it was shown that a high intake of animal proteins correlated directly with dangerous outcomes of SARS-CoV-2 infection. It is necessary to analyze the biochemistry of the metabolic relations of the host and pathogen to explain the contribution of proteins in the development of COVID-19.
Purpose. Identify a risk factor influencing the development of the COVID-19 disease. Compare the amino acid composition of animal and plant proteins with non-structural polyproteins of the SARS-CoV-2 virus. Analyze the impact of dietary essential amino acids (EAAs) in the COVID-19 infectious disease.
Materials and Methods. The scientific data and information needed for this analysis were found in publications and media available on the Internet, as well as taken from statistical databases. Statistical samples were formed from sources and facts available on the Internet. Amino acid sequences of proteins were obtained from databases (https://www.ncbi.nlm.nih.gov/, https://www.uniprot.org/uniprot/).
Results and Discussion. Analysis of statistical data and assessment of nutritional factors during the development of the 22-month pandemic in 20 countries indicated that the outcomes of COVID-19 disease were worsened by excessive consumption of animal proteins. The numbers of reported cases of SARS-CoV-2 virus (RPr) infection and deaths (IFR) from the COVID-19 disease per one thousand inhabitants were significantly lower in regions that predominantly consumed plant-based foods with minimal EAAs. A positive relationship was found between the pathogenicity of SARS-CoV-2 and the amount of animal protein ingested, with correlation coefficients r = 0.83 for RPr and r = 0.61 for IFR. Human Coronaviruses are composed of higher proportion of EAAs than cellular organisms. Edible plant proteins contain 2-3 times less leucine, lysine, and especially threonine and valine (LKTV) than SARS-CoV-2 polypeptides. Optimal synthesis of the SARS-CoV-2 virus Pp1a and Pp1ab polyproteins requires a rapidly large amount of these four EAAs.
Conclusions. A deficiency of EAAs, especially free valine, and threonine, could suppress the early translation of SARS-CoV-2 nonstructural polyproteins. It was concluded that a diet low in EAAs and especially LKTV may prevent rapid, highly productive viral replication and pathogenic development of COVID-19

Introduction. The conditions for the use of individual food rations (IFR) by military personnel during hostilities impose specific requirements on IFR development and the products chosen for the rations. The complex effect of various stress factors which lead to metabolic disorders in the body and protein-energy deficiency characterizes the conditions of nutrition and functioning of the human body as extreme. The difficulty or impossibility of timely food provision jeopardizes the fulfillment of military personnel's tasks and requires the achievement of minimum weight and size parameters of the diet to increase personnels' autonomy while simultaneously providing the necessary nutrients and energy.

Purpose. The study substantiates the possibility of using alternative traditional products to form the diet food matrix. In the context of the article, these are the products of deep technical conversion or structural modification (derivative products), primarily proteins, carbohydrates and fats from various sources of raw materials.

Materials and Methods. Analysis of information published in domestic and foreign literature concerning the basic scientific foundations of the theories of balanced and adequate nutrition, functional human nutrition under extreme conditions, research papers of US National Academies divisions including Committee on Optimization of Nutrient Composition of Military Rations for Short-Term, High-Stress Situations, Committee on Military Nutrition Research, Food and Nutrition Board, National Academy of Medicine, requirements for the diet of military personnel of the Armed Forces of the Russian Federation and NATO countries, concept of a nutritious food, emergency nutrient norms and standards was used to determine the required adequate amount of macronutrients and micronutrients in the formation of the LFR food matrix.

Results. A comparative analysis of the nutrient content, energy value, and bulk density of the IFR products and powdered forms of derivative products reveals the advantages of the latter, which provide minimization of weight and size indicators, adequate satisfaction of the need for basic macro and micronutrients, metabolizable energy, improvement of the functional parameters of military personnel. The expected economic effect from non-traditional products is estimated as savings from reduced logistics costs and purchase price. The presented conceptual groundwork shows the prospects and expediency of further practical development and creation of a light diet based on non-traditional products in light food rations. In addition, this approach contributes to the solution of one of the main tasks in Military Doctrine of the Russian Federation which is improvement of the military-economic support of the military organization based on the rational use of financial, material and other resources.

Introduction. Vegetables and fruits are subject to deterioration in quality due to their metabolism and adverse environmental influences. The physiological and compositional changes that occur during post-harvest storage create additional opportunities for microbial contamination, which is another key element of quality degradation. Therefore, the development of economical post-harvest technologies to reduce spoilage is of ongoing interest to researchers. Food packaging is essential to prevent food contamination by chemicals, physical damage, dust, temperature, light, humidity and microorganisms, which is an effective means of extending shelf life and reducing food loss and spoilage. The purpose of this article is to review recent advances in target metabolites for smart fruit and vegetable packaging.

Materials and Methods. The review includes foreign articles published in English from 2010 to 2022.  Google Scholar, Scopus, Web of Science, ResearchGate were used for the search and further analysis. When selecting publications for review, priority was given to highly cited sources.

Results. Conventional packaging is designed to protect fruits and vegetables from the environmental impact. Intelligent packaging systems being a new field in food packaging are applied to real-time monitoring of products ranging from fruits and vegetables to meat and dairy products in the supply chain through the interaction between small components inside packaging (e.g. colorimetric indicator labels, sensors) and targeted transponders to provide suppliers and consumers with accurate information about product quality and the environment. Despite many benefits of such innovative food packaging, including increased efficiency in the use of products and food raw materials, reduced food safety concerns, and minimization of waste, there are many challenges to be overcome for the expansion and commercialization of smart fruit and vegetable packaging. First of all, the safety of smart packaging components must be considered, including the migration of chemical dyes in colorimetric indicator labels and chemical sensors, as well as the possibility of chemical interaction between smart packaging materials and food components. At present, the production of smart packaging for fruits and vegetables is predominantly concentrated in small laboratories without taking into account production costs. Industrial adoption has been problematic because the inclusion of smart meter components has made cost increases inevitable. Further deeper scientific research is needed to reduce the cost of smart packaging materials and processing.

 Conclusion. Intelligent active packaging is designed and used to monitor fruit and vegetable quality, safety and environmental conditions in real time, both to quickly identify fruit and vegetable quality defects and to provide visual and up-to-date information. In future, active packaging can be incorporated into intelligent packaging systems to facilitate quality control while providing antibacterial, antioxidant and other protective properties. However, further research should be aimed at solving problems related to safety assessment, legal regulation, cost management and other factors in order to maximize use in industrial production.