Climate in the Life of Residents of the Northern Territories of Siberia

This article examines the features of climate conditions and nutrition of the population of northern territories. An analysis of actual specific food consumption and its nutritional structure in the Far North (the Republic of Sakha (Yakutia) and Yamalo-Nenets Autonomous Okrug) and territories equated to the Far North (Khanty-Mansi Autonomous Okrug) is presented. A positive trend in the specific consumption of the main group of products from 2006 to 2022 is established, but there are noticeable differences in growth between the categories of meat and dairy products, fish, and sugar and confectioneries. A comparison of nutrients being consumed with the standards recommended by the Siberian Branch of the Russian Academy of Medical Sciences for residents of northern regions is performed; a significant deficiency of proteins and fats in the diet is determined for 2006, but by 2022 the protein deficiency in Yamalo-Nenets Autonomous Okrug is observed to have decreased by half and the fat deficiency by a factor of 4.8. Furthermore, it is established that protein (42.3%) and fat (29.6%) deficiency persisted in the Republic of Sakha (Yakutia), which is associated with the regulatory zoning used to define the minimum estimated food basket in the calculations of the subsistence minimum introduced in 2000, when the standards for the southern half of the Republic (Far North territory) and Khanty-Mansi Autonomous Okrug (territories equated to the Far North) were equated. This decision has resulted in the Republic of Sakha (Yakutia) having the largest deviations of population welfare indicators from the national average across all regions. It is shown that the specific standards of food consumption recommended by the Ministry of Health of the Russian Federation require adjustment for climate severity to a level that meets modern requirements for healthy nutrition in cold climates. The increase in the morbidity rate of the population of the northern territories can be partially reduced by balancing the diet composition.