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Tasks of food hygiene.
- The development of methods of health education among the population and the promotion of knowledge in the field of rational nutrition are also included in the range of tasks of food hygiene. - Control over the quality of food products at different stages of their procurement and production, -Develops preventive measures that should be introduced into the technological process and implemented in places of study, processing and storage of products. The current sanitary supervision carried out by the sanitary and epidemiological service includes various forms of control over the sanitary condition of food enterprises and institutions:- hygienic examination of food products, - quality control - the sanitary condition of the places of production, - storage - sale of food products compliance by employees of food enterprises and catering establishments with the rules of personal and industrial hygiene.
Therapeutic (dietary) nutrition
• Therapeutic (dietary) nutrition is nutrition that meets the needs of a sick body in nutrients, which takes into account both the peculiarities of metabolic processes and the state of individual functional systems of the body. Aimed at the treatment of acute diseases, prevention of recurrence of the disease and its transition to a chronic form.
The purpose of sanitary supervision in the field of food hygiene
The purpose of sanitary supervision in the field of food hygiene is to preserve, strengthen the health of the population by preventing (preventing) diseases and disorders in the body associated with the use of poor-quality food, its insufficient quantity, imbalance in composition, improper diet and poor nutritional conditions.
The main tasks of the state sanitary and epidemiological service in the implementation of sanitary supervision of food:
1. prevention of diseases caused by the use of products that do not meet safety requirements (infectious, parasitic diseases, food poisoning); 2. prevention of alimentary diseases caused by a violation of the structure of nutrition. 3. state sanitary and epidemiological regulation. 4. socio-hygienic monitoring
According to its mass Depending on the quantity necessary for cells and organisms are classified as:
• 1. Macronutrients: Macronutrients are required in large quantities daily. These nutrients are involved as substrates in metabolic processes for energy. Include proteins, carbohydrates and fats. They are the basis of any diet. • 2. Micronutrients: Micronutrients are needed in small quantities (usually in amounts less than milligrams). These nutrients are involved in regulating metabolism and energy processes, but not as substrates. They are vitamins and minerals.
The laws of rational nutrition.
When compiling all diets, regardless of the categories of workers, the following laws of rational nutrition should be used: The law of energy adequacy of nutrition. The law of plastic nutritional adequacy. The law of enzymatic nutritional adequacy. Law of biotic nutritional adequacy. The law of biorhythmic nutritional adequacy.
Social problems of food hygiene.
Nutrition is a social factor, as it captures the interests of the entire planet. In modern nutritional conditions, the nature of the population is caused by a number of factors: stresses; hypodynamia; environmental pollution. The relationship between the nature of nutrition and health indicators has been established. Influence of influence on primary indicators of population health: 1) birth rate and life expectancy; 2) state of health and physical development; 3) the level of performance; 4) morbidity and mortality. The consequences of quantitative insufficiency and qualitative inferiority of food can be diseases such as kwashiorkor, which is the cause of the death of hundreds of thousands of children, beriberi, alimentary anemia, endemic goiter, etc. Obesity is one of the diseases of overnutrition. Obesity is a nutritional disease of a social nature. Every third person in developed countries suffers from this pathology. Obesity is a cause of disability and reduced life expectancy.
According to its origin
•Depending upon the origin of food it has been classified as animal food sources and plant food sources. Foods are substances from animal and plant sources that yield heat and energy when ingested and absorbed by the body. Food nutrients build and renew tissues and regulate the body processes
MAIN FOOD GROUPS AND THEIR SIGNIFICANCE IN NUTRITION.
There are several main groups of food products: meat and meat products; fish and fish products; eggs; milk and dairy products; bread and bakery products, cereals, pasta; legumes; vegetables, fruits and berries; nuts and mushrooms; confectionery; dietary fats; beverages.
An important issue of food hygiene is...
изучение энергетических затрат организма - его потребности в белках, жирах, углеводах, минеральных в-вах, витаминах. -контроля пищевых продуктов +предупреждение заболеваний, возможных при поступлении с пищевыми продуктами токсических веществ химической и бактериальной природы.
Food hygiene...
this is the science of healthy, rational and therapeutic and preventive nutrition. The basis of modern nutrition science is based on the principle of balanced nutrition, through which the satisfaction of the body's needs for food and biologically active substances is ensured to the greatest extent.
Food Hygiene Studies
the relationship of health and morbidity indicators with the nutritional status of various occupational and age groups of the population, -engaged in research and prevention of alimentary diseases, -participates in comprehensive research to find additional sources of dietary protein.
What is Nutrition?
Nutrition is the process of getting nutrients into the body. It is a vital condition (attribute) for the existence of man and other living organisms.
The importance (the role) of food
• the growth, • physical and mental development of a young organism; • normal vital activity of a mature organism, its resistance; • working capacity; • adaptive capabilities; • morbidity; • life expectancy.
Food recommendations are divided into the following groups:
Food recommendations are divided into the following groups: Cereals and potatoes Vegetables, fruits and berries Milk and dairy products Fish, poultry, meat and eggs Added dietary fats, nuts, seeds, oil fruits Sugar and sweets, sweet and salty snacks
Modern problems of human nutrition and ways to solve them.
The nutrition of a modern person, as, in general, everything in our life, has undergone significant changes. First, the pace of life has changed. There is simply not enough time for a normal meal. And as a result, the diet is built from solid snacks and interceptions, on the run or in between urgent matters. Secondly, new technologies and new foods are emerging, some of which are simply harmful, others are undesirable, and others can be consumed with reservation.The first group, that is, definitely harmful, includes products containing genetically modified components, the uncontrolled consumption of which may have unpredictable consequences in the future, so children should be protected from them in the first place. The second group includes fast foods (fast food), which, unfortunately, have become an integral part of the modern world. In our country, these products are also beginning to take a leading place in the nutrition of certain categories of the population, displacing centuries-old traditions and familiar to everyone and, of course, healthier products. Fast foods include sandwiches, pies, buns, sausages in dough, pizza, hot dogs and hamburgers, french fries, chips, noodles and Rollton-type instant mashed potatoes, as well as breakfast cereals (cereals, sticks, exploded flakes, figured products from corn, dry grain tiles).Another violation in the diet comes down to the wrong mode of eating. As it turned out, the golden rule "Eat breakfast yourself, share lunch with a friend, and give dinner to the enemy" has a biological and physiological basis. As it turned out, all the enzyme systems of our body have their own biorhythm, according to which they are more active in the first half of the day. This applies to enzymes that break down proteins, as well as the processes of assimilation of glucose from the blood. It has been established that late eating contributes to excessive synthesis of atherogenic cholesterol and weight gain.
According to its nutritive value
1. Cereals and millets, 2. Pulses 3. Nuts and oil seeds, 4. Vegetables 5. Green leafy vegetables 6. Non-leafy 7. Roots and tubers 8. Fruits 9. Milk and milk products 10. Animal foods - meat ,fish, liver, egg, etc., 11. Carbohydrate foods, 12. Condiments and spices
Components of foods
• Food substances Nutrient, • flavoring substances • Carbohydrates • Proteins • Fats • Mineral • Salts • Vitamins • Water • Organic acids • Esters • Dyes • Phytoncides • Tannins, etc. • Anti-nutrient Foreign substances, • impurities Anti-amino acids Demineralizers Antivitamins, etc. • Residual amounts of pesticides; • heavy metal salts; • nitrosamines; • radioactive substances, etc.
Types of nutrition
• Rational nutrition - intended for healthy people to prevent nutritional diseases. • Preventive nutrition - intended for people from risk groups for the prevention of diseases of a non-specific, multifactorial nature. • Therapeutic and prophylactic nutrition - intended for people working in hazardous working conditions for the prevention of occupational diseases. • Dietetic (therapeutic) nutrition - intended for patients to restore the functional systems of the body impaired by the disease. What’
What’s mean rational nutrition?
Rational nutrition (from Latin rationalis - reasonable, meaningful) - nutrition that satisfies energy, plastic and other requirements of the body without excess, contains all the substances necessary for a person in sufficient quantities and mutually balanced in the most favorable proportions.
OBJECTIVES of therapeutic-prophylactic nutrition:
• Increase the body's resistance to unfavorable factors of the working environment; • Improving the functional activity of organs and systems affected by occupational hazards; • Reducing the absorption of toxic substances in the gastrointestinal tract and their fastest elimination from the body.
Classification of Nutrients:
Nutrients can be classified in accordance to their
- chemical property,
- to their function,
- to their essentiality,
- to their concentration,
- to their nutritive value.
According to their function in the body
• 1. Energy giving foods: The Carbohydrates, fats and the protein are considered as calorie nutrients those that serve as metabolic substrate for energy, so that the body can perform the necessary functions. The vitamins as well as the minerals are considered as non-calorie nutrients. • 2. Body building foods (Plastic or structural): Foods such as proteins, fats and carbohydrates are called as body-building food. They are the nutrients that form body tissues. Proteins make up the 20% or 1/5 of the total body weight. Fat nutrients make up another 20% or 1/5 of the body weight while the carbohydrates make up about 1%. • 3. Protective foods (Regulators): Vitamins and minerals are the nutrients that function to regulate body processes. The minerals make up the 4% of the body weight and the vitamins make up about 28 grams of the body weight considering that they are not really a part of the structural components of the body.
According to its chemical properties
• According to its chemical properties the nutrients are further classified into organic and inorganic. • Those nutrients that contain the element of carbon are called as organic nutrients, while those nutrients that do not contain carbon element are called as inorganic nutrients.
According to their essentiality
• 1. Nonessential Nutrients: which are not vital to the body and that are synthesized via precursor molecules (usually essential nutrients). Therefore, the body does not need regular intake of such a condition to obtain the precursors of their environment. These are produced by the body's metabolism. • 2. Essential nutrients: those that are vital to the body as the body can not synthesize. For humans, these include essential fatty acids, essential amino acids, some vitamins and certain minerals. Oxygen and water are also essential for human survival, but usually not considered as nutrients when consumed in isolation.