Factor Hygienic Analysis of the Daily Diet in the Spring Period in Patients Suffering with Chronic Glomerulonephritis

Abstract

This article presents a hygienic analysis of the composition of the daily diet of patients with chronic glomerulonephritis. An analysis of the daily diet of patients living in the Andijan region at home in the spring season was carried out. The results obtained were assessed for compliance with the requirements of sanitary standards and regulations 0007-2020, and the chemical composition for compliance with the standards “Chemical Composition of Food Products”. The results obtained show that the daily diet of patients does not meet physiological normative indicators and hygienic requirements. The consumption rate of premium bread, flour and pasta as part of the daily diet was sharply increased in representatives of both sexes compared to the norm, and, despite the fact that the total consumption rate of bread and bakery products exceeds 102.22-118.29%, the consumption rate of rye bread, rice and porridge was significantly lower than standard indicators. Of the risk group products, increased consumption of margarine was noted - by 4.4 and 3.2 times a day, coffee - by 3.5-3.3 times, table salt - by 2.0-1.8 times, sugar - by 1.1-1.6 times, confectionery products - 1.5-1.3 times, vegetable oil for men - more than 116.7%. The amount of consumption of meat products was 50.91-58.44%, rabbit meat - 44.0-32.0%, lamb - 73.0-75.0% of the recommended standards. Consumption of fish products was also below standards by 58.8-69.2%. The content in the daily diet is 2.9-2.8% lower than the norm for milk consumption. The level of consumption of sour cream, cream cheese, and buttermilk was also low, and the amount of consumption of dairy products turned out to be 2.6-2.7 times lower than physiological norms. Considering that the norm of carrot consumption is below the norm by 42.91% in men, and by 40.31% in women, in melons - by 34.0-40.0% less than the norm, fruits - by 40.0-45, 0% less than normal, these patients need to use special technologies for preparing rabbit and chicken meat, as well as ensure the formation and adherence to a preventive diet consisting of local plant products, mung beans, beans, peas.