Abstract:
Flattened enterprise of workers real eating status hygienic analysis of
the year cold ( winter-spring ) and in hot (summer-autumn) seasons
done increased. Daily ration contained high risk to the group belongs
to There are 10 types food of products comparative analysis take went
being this analysis to the results than the flour is cold 46,7-88,0% in
the season and hot bakery products by 33,3-44,0% in the season
desired analogous 46.4-71.8% and 35,2-54,5% respectively, pasta
16,4-20,0% and 9,1-24,0 %, confectionery products 17-20 grams and
2-7 grams , sugar 1,43-2,4 and 1,14-1,9 times, margarine 17-15 grams
and 13-11 grams of salt and 7-6 grams and 4-3 grams excess
consumption done was determined.
