Interaction assessment of the concept «knowledge» and modern global problems of human nutrition

Authors

  • Iaroslav Radchenko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0001-6113-4414
  • Liudmyla Radchenko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-2514-7549
  • Anna Gasanova Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-7101-6208
  • Leonida Bilenko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045, Ukraine
  • Hanna Pohorielova Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0003-4701-594X

DOI:

https://doi.org/10.15587/2313-8416.2017.102071

Keywords:

science, knowledge, human nutrition, food culture history, culinary competitions, WACS

Abstract

This article describes the concept «knowledge» as a factor of sustainable economic development of the world. There are distinguished the problem of approaches to modern human nutrition using new technologies and equipment. Work of WACS related to functioning of modern society and the use of products having high consumer value is studied

Author Biographies

Iaroslav Radchenko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045

PhD

Liudmyla Radchenko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045

PhD, Professor, Director

Anna Gasanova, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045

PhD, Lecturer

Hanna Pohorielova, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61045

Lecturer

References

Radchenko, Ya. Yu. (2004). Znanie kak strategicheskiy resurs ekonomicheskogo razvitiya [Knowledge as strategic resource of economic developing]. V. N. Karazin Kharkiv National University. Kharkiv, 209.

Lisichkin, V. A., Shelepin, L. A. (2003). Znanie kak strategicheskiy resurs ekonomicheskogo razvitiya [Knowledge as a strategic resource of economic development]. Moscow: Eksmo, 446.

Holob, B. (2014). Background assortment formation of functional dairy milk products. Tovary i rynky, 2 (18), 17–23.

Official site KNUTE. Available at: https://knteu.kiev.ua/blog/read/?pid=19206

Pavliuk, R. Yu., V. V. Pogars’ka, L. О. Radchenko, V. А. Pavliuk, R. D. Tauber, N. М. Tmofeyeva et. al. (2017). New dimension of deep recycling of raw food materials. Kharkiv: Fact, 380.

WACS. Available at: www.worldchefs.org

Radchenko, L. A. (2016). Svitovi tendentsiyi ta natsional'ni pryoritety Ukrayiny [World trends and national priority of Ukraine]. AgroCookFest–2016. Kharkiv: KCTE КNUTE, 65–78.

Malevich, S. (2017). International Cuisine. Art and Science of Cooking. Kitchen Industries. Available at: www.kitchenindustries.club

Pevsner, H. Lion took the competition “Gold Bocuse” (2015). World’s voices. Available at: http://ru.rfi.fr/stil-zhizni/20150210-v-lione-proshel-konkurs-zolotoi-bokyuz

Bulatova, S. О. (2016). Handwritten book XVIII cent. from the history of old polish cuisine « Zbior dla kuchmistrza jak potraw jako ciast robienia», funds Institute of Manuscripts Vernadsky National Library of Ukraine. Available at: http://nbuv.gov.ua/UJRN/rks_2016_20_4

Novykova, Е. А., Marchevs’ka, М. P. (2014). The Bible of Paul Bocuse’s French cuisine. Moscow: АSТ, 784.

Downloads

Published

2017-05-25

Issue

Vol. 5 No. 1 (2017)

Section

Philosophical sciences

License

Copyright (c) 2017 Iaroslav Radchenko, Liudmyla Radchenko, Anna Gasanova, Leonida Bilenko, Hanna Pohorielova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.

Authors, who are published in this journal, agree to the following conditions:

1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.

 2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.