| DC Field | Value | Language |
|---|
| dc.contributor.author | Ortiqov Bobomurod Baymamatovich., Omonova Gulrux Furqatovnar | - |
| dc.date.accessioned | 2025-12-26T06:27:41Z | - |
| dc.date.available | 2025-12-26T06:27:41Z | - |
| dc.date.issued | 2025-10 | - |
| dc.identifier.issn | 2749-3644 | - |
| dc.identifier.uri | http://repo.tma.uz/xmlui/handle/1/2841 | - |
| dc.description.abstract | According to the assessment of the nutritional status of patients with
oral cavity cancer (OCC), the average number of meals per day was 3.5 ±
0.1. By type of nutrition: 40 patients (85.1%) had natural (oral) feeding, 5
(10.6%) mixed (combined), and 2 (4.2%) enteral feeding. In 40.0% of
patients, meat and meat products; in 50.0%, grains and cereals; in 37.0%,
vegetables and gourds; in 17.0%, fruits; in 52.0%, legumes; and in 37.0%,
milk and dairy products were consumed below physiological norms. The
following were consumed above physiological norms: 15.0% confectionery
products, 55.0% bread and high-grade flour products, 60.0% fast food and
processed products, 20.0% chemically processed products, 12.0% spicy and
salty foods, and 17.0% carbonated and colored drinks. This may reduce
immune system function and increase the risk of cancer development and
complications. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Germaniya | en_US |
| dc.subject | Oral cavity cancer (OCC), nutrition, products, consumption. | en_US |
| dc.title | HYGIENIC ASSESSMENT OF THE NUTRITIONAL STATUS OF PATIENTS WITH ORAL CANCER | en_US |
| dc.type | Article | en_US |
| Appears in Collections: |
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