Manasova Izumgul Syerdanovna Qosimov Xayriddin Olimovich ovqatlanishning gigienik asoslari



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OVQATLANISHNING GIGIENIK ASOSLARI oquv qollanma

 
 
 
Contents 




Introduction _________________________________________________________________3 

Chapter I. The fact that eating is a health factor_______________________________ 4 

Public-hygienic role of the problem of nutrition, its peculiarity for the Republic of 
Uzbekistan___________4 

Understanding of rational nutrition, physiological norms of nutrition _______________ 5

Understanding of alimentary diseases_______________________________________ 7

Hygienic basis of rational nutrition of patients. _______________________________ 7 

Food poisoning and their prevention measures________________________________ 12 

Chapter II. Basics of rational nutrition________________________________________ 12

Chapter III.Principles of healthy nutrition of different population groups.______________23 

The mode of nutrition of pregnant and lactating women_____ _________________29

Dining tables in the hospital________________________________________________68

Chapter IV. Food poisoning _______ _______________________________________68 •

FROM FOOD THAT MICROBES HAVE FALLEN___________________________________68 

INTESTINAL STICK AND PROTEIN INDUCED TOXICOINFECTIONS___________________69 

ENTEROCOCCUSKLAR PROVOKES ___________________________________________ 69

PROVOKED BY SPORADIC ANAEROBES (CLASTRIDIUM PERFRINGENS FOOD 
TOXICOINFECTIONS______________________________________________________70 

SPORALI AEROBES (BAC. CEREUM.) FRIED FOOD TOXICOINFECTIONS_______________ 
71

STAPHYLOCOCCAL INTOXICATION ___________________________________________72

PATOLISM _____________________________________________________________ 73 

ALIMENTARY TOXIC ALEIKIA (SEPTIC ANGINA) ________________________________ 74

POISONING FROM FERMENTED BREAD_______________________________________ 75

POISONING FROM POISONOUS PLANT PRODUCTS______________________________ 76

POISONING FROM POISONOUS PLANTS_______________________________________77

POISONING FROM ANIMAL PRODUCTS_______________________________________ 77 

POISONING FROM TEMPORARILY TOXIC PRODUCTS _ _ _ _ ____________________ _ 78

POISONING FROM PESTICIDES______________________________________________ 78

POISONING FROM COMPOUNDS THAT PASS THROUGH INSTRUMENTS, PLYONS

POISONING FROM COMPOUNDS____________________________________________70

THE BASICS OF AVOIDING FOOD POISONING__________________________________ 72

Practical training in the section "nutrition hygiene"_____________________________73 

Hygienic expertise of milk_________________________________________________ 75 

Hygienic expert of meat__________________________________________________ 79 

Check the quality of the bank's services_______________________________________87 

Food product capacity_____________________________________________________103 

Conclusion ____________________________________________________________ 108 

Used literature ___________________________________________________________109 

Glossary_______________________________________________________________113 

Test questions _______________ _________________________________________ 113 



ƠZBEKISTON RESPUBLIKASI SOG’LIQNI SAQLASH VAZIRLIGI 
BUXORO DAVLAT TIBBIYOT INSTITUTI 

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