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1. Improving the morphofunctional state of female students from different health groups through strength athletics during the academic year
2. Strategies for enhancing general and special endurance in 15–16-year-old skiers during the preparatory period
3. Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat
4. Сorrecting the physical health in 10–12-year-old schoolchildren through a creative approach to health-focused physical education
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