There is a strong correlation between diet and mental health, and malnutrition can contribute to the development of various psycho-neurological diseases. Fatty acid profile plays an important role in the treatment of psycho-neurological diseases; therefore, the aim of the current study was to evaluate fatty acid profile in the diet of patients in three Latvian psycho-neurological hospitals. Latvian psycho-neurological hospitals submitted a detailed one-week menu. The information in the menus was processed using the Fineli program. Each menu identified the composition of fatty acids. The average fat concentration in different hospital menus ranged from 74.8 g to 96.1 g per day, where the concentration of saturated fatty acids ranged from 37.5 g to 47.7 g per day and the unsaturated fat concentration ranged from 35.9 g to 47 g per day. The n-3 PUFA content was consistent with the recommendations of a healthy individual, but it did not meet the needs of patients in a psycho-neurological hospital. The total eicosapentaenoic acid and docosahexaenoic acid concentration in the hospital menus ranged from 0.03 to 0.13 g, which was significantly lower than recommended, whereas LA and ALA concentration in hospital menus is close to optimal. The trans-fatty acids concentration in hospital menus did not exceed 2.5 g per day, with the exception of one day in hospital No. 2. The impact of diet on the treatment of psycho-neurological diseases in Latvian psycho-neurological hospitals has not been sufficiently assessed.

There is a strong correlation between diet and mental health, and malnutrition can contribute to the development of various psycho-neurological diseases. Fatty acid profile plays an important role in the treatment of psycho-neurological diseases; therefore, the aim of the current study was to evaluate fatty acid profile in the diet of patients in three Latvian psycho-neurological hospitals. Latvian psycho-neurological hospitals submitted a detailed one-week menu. The information in the menus was processed using the Fineli program. Each menu identified the composition of fatty acids. The average fat concentration in different hospital menus ranged from 74.8 g to 96.1 g per day, where the concentration of saturated fatty acids ranged from 37.5 g to 47.7 g per day and the unsaturated fat concentration ranged from 35.9 g to 47 g per day. The n-3 PUFA content was consistent with the recommendations of a healthy individual, but it did not meet the needs of patients in a psycho-neurological hospital. The total eicosapentaenoic acid and docosahexaenoic acid concentration in the hospital menus ranged from 0.03 to 0.13 g, which was significantly lower than recommended, whereas LA and ALA concentration in hospital menus is close to optimal. The trans-fatty acids concentration in hospital menus did not exceed 2.5 g per day, with the exception of one day in hospital No. 2. The impact of diet on the treatment of psycho-neurological diseases in Latvian psycho-neurological hospitals has not been sufficiently assessed.

To survive in today's competitive environment, companies must continuously develop and offer customers new products. To increase the probability of a successful business case of investing in the development of a new product, careful attention must be paid to risk analysis in terms of the present value of future potential income. The article considers an example of the research work of the Latvia University of Life Sciences and Technologies, in the framework of which a technical and technological project was developed to produce a new product, like Mediterranean anchovy, from cheaper Baltic sprats. The main goal of this work is to explore the application multi-factor sensitivity and fuzzy real option analysis to the valuation of new product development project. The multivariate analysis of the sensitivity of the financial model of the greenfield production project described in this article revealed the main risk groups, as well as their degree of influence on the assessment of the Net Present Value of the project by a potential investor. The use of Fuzzy Real Option Valuation made it possible to evaluate the project with uncertain parameters, as well as to calculate the potential upside from preliminary refinement of parameters to eliminate negative scenarios. The described approach is applicable to risk assessment of new food product development and allows investors to make a more informed decision about participation in such projects.

To survive in today's competitive environment, companies must continuously develop and offer customers new products. To increase the probability of a successful business case of investing in the development of a new product, careful attention must be paid to risk analysis in terms of the present value of future potential income. The article considers an example of the research work of the Latvia University of Life Sciences and Technologies, in the framework of which a technical and technological project was developed to produce a new product, like Mediterranean anchovy, from cheaper Baltic sprats. The main goal of this work is to explore the application multi-factor sensitivity and fuzzy real option analysis to the valuation of new product development project. The multivariate analysis of the sensitivity of the financial model of the greenfield production project described in this article revealed the main risk groups, as well as their degree of influence on the assessment of the Net Present Value of the project by a potential investor. The use of Fuzzy Real Option Valuation made it possible to evaluate the project with uncertain parameters, as well as to calculate the potential upside from preliminary refinement of parameters to eliminate negative scenarios. The described approach is applicable to risk assessment of new food product development and allows investors to make a more informed decision about participation in such projects.