Nutrition of Ukrainian Schoolchildren in War Conditions: the Experience of Frontline Kharkiv
Abstract
The article presents the results of data analysis of a study on the nutritional status of Kharkiv schoolchildren during the war, conducted by the School of Sociology of V.N. Karazin Kharkiv National University as part of the international project FUSILLI (Fostering the Urban food System transformation through Innovative Living Labs Implementation). In particular, the materials obtained in the course of interviews conducted with parents of students and teachers of the Kharkiv Metro School and Technical Lyceum No. 173. The authors of the study were interested in the respondents' opinion on the state of physical and psychological health of schoolchildren, the degree of awareness of the informants about the principles of healthy eating, the importance of the diet of children and adolescents, the features and problems of organizing school meals under martial law. The interview questions also covered the eating habits of Kharkiv schoolchildren and their families, food waste sorting practices, and consumption culture in general. In order to improve the organization of school meals in the frontline city, the actual state of this process in the Metro School and Lyceum was analyzed (hygiene aspects, taste of food, school menu, issues of supplementary nutrition, scientifically based water consumption, special events held in schools to improve the culture of consumption, etc.). It is noted that, despite a fairly high level of awareness of the parental community about these aspects of the problem, their participation in the formation of the school menu, the awareness of the respondents about the regulatory framework for the organization and reform of the school catering system remains low. The authors argue that it is important to strengthen educational work both in the direction of forming and consolidating various skills of conscious consumer behavior and legal awareness. In view of the emergence of underground schools in the city and region, sociological research on the issues discussed in the publication remains relevant in the future.
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Sergeev, A. M., Voronov, V. M., Kotkin, K. Ya., Simonova, V. V. (2023) ‘The Phenomenon of Fishing in the Context of Human–Northern Nature Interaction: Network, Vitality, Communication’. Changing Societies and Personalities, 7, pp. 10–28
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Vidal, I., Fajó-Pascual, M., Gutiérrez, S., Diez, J., Franco, M. (2023) ‘Fostering healthy and sustainable nursery school food systems: the case study of Madrid City’. Cities and Health. 7(6), pp. 926–934. DOI: https://doi.org/10.1080/23748834.2023.2244680
Edwards, Ferne (2023) Food Resistance Movements: Journeying Through Alternative Food Networks. Palgrave Pivot. DOI: https://doi.org/10.1007/978-981-19-5795-6
Gibson, Kate (2023) Feeding the Middle Classes: Taste, Class and Domestic Food Practices. Bristol University Press. DOI: https://doi.org/10.51952/9781529214901
Fanadzo, Morris, Dunjana, Nothando and Mupambwa, Hupenyu Allan, Dube, Ernest (eds.) (2023) Towards Sustainable Food Production in Africa: Best Management Practices and Technologies (Sustainability Sciences in Asia and Africa). Springer. DOI:10.1007/978-981-99-2427-1
Nelson, Anitra, Edwards, Ferne (2021) Food for Degrowth: Perspectives and Practices. Routledge. DOI:10.4324/9781003004820-1
Bonacho, Ricardo, Pires Maria José, de Sousa Lamy Elsa Cristina Carona (2020) Experiencing Food: Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal. CRC Press. DOI: https://doi.org/10.1201/9781003046097
Vanhouche, An-Sofie (2022) Prison Food: Identity, Meaning, Practices, and Symbolism in European Prisons. Palgrave Macmillan. DOI: http://dx.doi.org/10.1007/978-3-030-96125-1
Hansen, Syse, Karen, Lykke (eds). (2021) Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers.
Kumar, Nita and Sanyal, Usha (2020) Food, Faith and Gender in South Asia: The Cultural Politics of Women's Food Practices. Bloomsbury Academic.
Bottinelli, Silvia and Valva, Margherita D'Ayala (2017) The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices. University of Arkansas Press. DOI: https://doi.org/10.2307/j.ctt1n7qkd6
Riley, Garrett Leonard (2016) Food waste: practices, management and challenges. Nova Science Publishers.
Lundström, M. (2023) ‘Political Imaginations of Community Kitchens in Sweden’. Critical Sociology. 49(2), pp. 305-318. DOI: https://doi.org/10.1177/08969205221077604
Shaweesh, M. (2023) «This is My kingdom»: Inside the Kitchen Spaces of Lebanese Australian Women. Fabrications. 33(2), pp. 40-431. DOI: https://doi.org/10.1080/10331867.2024.2325211
Kennedy, E. H., Sprague, C., Wittman, H. (2023) ‘Political Energy and Political Evaporation: Evaluating the Practice of Shopping for Food System Change’. International Journal of Politics, Culture and Society. 36(1), pp. 77–98. DOI: DOI:10.1007/s10767-022-09433-y
Benegiamo, M., Corrado, A., Fama, M. (2023) ‘Agricultural digitalisation and just transition: a framework for the analysis’. Italian Review of Agricultural Economics 78(2), pp. 5-17
Gupta, S., Prashar, S. (2023) ‘Zomato.com: 10-min delivery’. Emerald Emerging Markets Case Studies. 13(4), pp. 1–24. DOI: https://doi.org/10.1108/EEMCS-04-2023-0095
Rosales, A., Young, S., Mendez, T., Shelden, K., Holdaway, M. (2023) ‘Collaborative Strategies to Improve Nutrition Security and Education: Lessons Learned During a Pandemic’. Journal of School Health. 93(2), pp. 148–152. DOI: https://doi.org/10.1111/josh.13247
Wang, S., Madrisotti, F., Chen, X. (2023) Between Safety and Health: How the Pandemic Reshaped Food Behaviors among Chinese People in France. Chinese in France amid the Covid-19 Pandemic: Daily Lives, Racial Struggles and Transnational Citizenship of Migrants and Descendants. pp. 130–148 DOI: https://doi.org/10.1163/9789004678606_006
Maj, A. (2023) ‘Pandemic and… Pantry. Qualitative Research Perspective on Food Provisioning Practices in the Era of the Pandemic’. Studia Socjologiczne. (3), pp. 109–133
Andrews, D., Paremoer, L. (2023) “Breast is Best” – really? Thinking through the Intersection of Food, Agency, and Hegemony. Matatu. 54(1), pp.36–60
Ondigi, A. (2023) ‘The Languages of Food and Imagined Communities at a Somali Restaurant in Bellville, South Africa’. Matatu. 54(1), pp. 87–106
Sergeev, A. M., Voronov, V. M., Kotkin, K. Ya., Simonova, V. V. (2023) ‘The Phenomenon of Fishing in the Context of Human–Northern Nature Interaction: Network, Vitality, Communication’. Changing Societies and Personalities, 7, pp. 10–28
Einav Aharoni, Y., Hirsch, D. (2023) ‘The family dinner in a period of culinary transformations: A case study from Israel’. Food and Foodways. 31(4), pp. 296–318/ DOI: https://doi.org/10.1080/07409710.2023.2261719
Buitrago, D.F.L., Guadir, Y.L.C., Cataño, M.E.C., Bermeo, R.N.Z (2023). ‘Food culture, weavings that strengthen collective care in an indigenous community’. Cultura de los Cuidados. 27(66), pp. 183–196
Vidal, I., Fajó-Pascual, M., Gutiérrez, S., Diez, J., Franco, M. (2023) ‘Fostering healthy and sustainable nursery school food systems: the case study of Madrid City’. Cities and Health. 7(6), pp. 926–934. DOI: https://doi.org/10.1080/23748834.2023.2244680
