HYGIENIC ANALYSIS OF THE NUTRITIONAL CONDITION OF THE EMPLOYEES OF TEXTILE ENTERPRISE

Please use this identifier to cite or link to this item: http://repo.tma.uz/xmlui/handle/1/414

Title:	HYGIENIC ANALYSIS OF THE NUTRITIONAL CONDITION OF THE EMPLOYEES OF TEXTILE ENTERPRISE
Authors:	Ermatov N. J.1, Ortikov B.B 2, Abdullayev D.G.4, Bakhtiyorova G.R3, Shonazarova Sh.Sh.5
Keywords:	flat style enterprise workers, daily diet, physiological major, danger to the group belongs to food products.
Issue Date:	2024
Publisher:	International Journal of Communication Networks and Information Security
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.
URI:	http://repo.tma.uz/xmlui/handle/1/414
Appears in Collections:	Articles

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