HYGIENE OF FOOD SHEATHE SECTION HYGIENE STUDYING

HYGIENE OF FOOD – SHEATHE SECTION HYGIENE, STUDYING AND DEVELOPING PROBLEMS BALANCED, DIETARY AND TREATMENT-ANDPROPHYLACTIC DIET, ACTION, THE PROVIDING HARMLESSNESS OF RAW MATERIALS, FOODSTUFF AND READY FOOD.

HYGIENE OF FOOD INCLUDES 2 MAIN SECTIONS: • 1. hygienic problems of food of various groups of the population • 2. problems of sanitary protection of food resources and ensuring harmlessness of the food products also write.

TYPES OF FOOD: • 1. Balanced diet (correct, evidence-based, optimum, adequate, balanced) • 2. Treatment-and-prophylactic food • 3. Dietary (medical) food.

THE BALANCED DIET PROVIDES: • 1. constancy of the internal environment of an organism (homeostasis); • 2. vital needs (growth, development, working capacity, activity of the various organs and systems).

HYGIENIC REQUIREMENTS TO A BALANCED DIET: • 1. the daily diet on power value has to correspond to energy expenditure organism; • 2. physiological requirements of an organism have to be provided with feedstuffs in quantities and proportions which render a maximum - useful effect: • 3. the chemical structure of food has to correspond fermental Digestive to systems of an organism; • 4. the diet has to be correctly distributed on receptions in" a current of day; • 5. the food shouldn't constitute health hazard.

TYPES OF DIETARY FOOD: • 1. dietary food in hospitals and sanatoria where it acts as obligatory element of complex treatment. • 2. dietary food in public catering, as a type of prevention.

THREE RULES OF HYGIENE OF FOOD:

ALSO THE DIET IS THE CORNERSTONE OF HYGIENE OF FОOD.