Suchergebnisse

The article addresses the issue of food waste, which presents a global problem that has recently become even more important on the public and political agenda. The importance of this topic will continue to grow, especially given the need to feed a growing world population. At the same time, in the pandemic conditions created by Covid-19, it presents a major challenge at the international level, both from a health and social point of view, enormously affecting the economies and all industrial sectors, including agriculture, food production, and especially food consumption and food waste. Food is a precious commodity, and its production can require significant resources. Current estimations indicate that around one third of food produced worldwide for human consumption is wasted or lost, which generates significant economic and environmental costs. Food waste is a problem that occurs throughout the food chain and therefore measures should target all its components, with potential benefits for all parties involved. Although there are a number of EU policies that can help combat food waste, this potential is not being made the most of and the opportunities offered have not yet been exploited.

The objective of the study was to emphasize the consumers' attitude regarding the salt intake in Republic of Moldova. The Government of the Republic of Moldova has committed itself to reducing salt consumption at the national level among the population by 2020 to less than 8 g per day (a 30% reduction). This objective is provided in the National Action Plan for 2016-2020 and the National Program in the field of Food and Nutrition 2014 - 2020. The actions are part of the National Strategy for the Prevention and Control of Noncommunicable Diseases. Data collection was conducted in the period January 2020 and June 2020 through a questionnaire concerning this issue. The main objectives of the study were to identify foods that lead to high sodium intake in the adult population and to analyze practices, attitudes, behaviour and knowledge about salt consumption. It has been found that citizens consume excessive amounts of salt. About 90% of respondents are aware that excess intake of salt is associated with the incidence of adverse health conditions, more than 54% indicated they were trying to reduce their current intake of salt, and only 26% of respondents claimed to know the existence of a recommended maximum value of salt or sodium intake. The high salt intake is mostly caused by the consumption of highly processed food as meat, cheese, bread or preserved vegetables. Additional effort by providing information is required to increase consumers' knowledge about the effect of salt on health status, about products with a high salt content, and about the limit for salt intake.

This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.