Manasova Izumgul Syerdanovna Qosimov Xayriddin Olimovich ovqatlanishning gigienik asoslari

 
 
 
Contents 

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Introduction _________________________________________________________________3 
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Chapter I. The fact that eating is a health factor_______________________________ 4 
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Public-hygienic role of the problem of nutrition, its peculiarity for the Republic of 
Uzbekistan___________4 
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Understanding of rational nutrition, physiological norms of nutrition _______________ 5
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Understanding of alimentary diseases_______________________________________ 7
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Hygienic basis of rational nutrition of patients. _______________________________ 7 
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Food poisoning and their prevention measures________________________________ 12 
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Chapter II. Basics of rational nutrition________________________________________ 12
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Chapter III.Principles of healthy nutrition of different population groups.______________23 
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The mode of nutrition of pregnant and lactating women_____ _________________29
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Dining tables in the hospital________________________________________________68
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Chapter IV. Food poisoning _______ _______________________________________68 •
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FROM FOOD THAT MICROBES HAVE FALLEN___________________________________68 
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INTESTINAL STICK AND PROTEIN INDUCED TOXICOINFECTIONS___________________69 
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ENTEROCOCCUSKLAR PROVOKES ___________________________________________ 69
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PROVOKED BY SPORADIC ANAEROBES (CLASTRIDIUM PERFRINGENS FOOD 
TOXICOINFECTIONS______________________________________________________70 
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SPORALI AEROBES (BAC. CEREUM.) FRIED FOOD TOXICOINFECTIONS_______________ 
71
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STAPHYLOCOCCAL INTOXICATION ___________________________________________72
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PATOLISM _____________________________________________________________ 73 
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ALIMENTARY TOXIC ALEIKIA (SEPTIC ANGINA) ________________________________ 74
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POISONING FROM FERMENTED BREAD_______________________________________ 75
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POISONING FROM POISONOUS PLANT PRODUCTS______________________________ 76
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POISONING FROM POISONOUS PLANTS_______________________________________77
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POISONING FROM ANIMAL PRODUCTS_______________________________________ 77 
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POISONING FROM TEMPORARILY TOXIC PRODUCTS _ _ _ _ ____________________ _ 78
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POISONING FROM PESTICIDES______________________________________________ 78
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POISONING FROM COMPOUNDS THAT PASS THROUGH INSTRUMENTS, PLYONS
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POISONING FROM COMPOUNDS____________________________________________70
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THE BASICS OF AVOIDING FOOD POISONING__________________________________ 72
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Practical training in the section "nutrition hygiene"_____________________________73 
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Hygienic expertise of milk_________________________________________________ 75 
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Hygienic expert of meat__________________________________________________ 79 
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Check the quality of the bank's services_______________________________________87 
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Food product capacity_____________________________________________________103 
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Conclusion ____________________________________________________________ 108 
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Used literature ___________________________________________________________109 
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Glossary_______________________________________________________________113 
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Test questions _______________ _________________________________________ 113 

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ƠZBEKISTON RESPUBLIKASI SOG’LIQNI SAQLASH VAZIRLIGI 
BUXORO DAVLAT TIBBIYOT INSTITUTI