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

Authors

  • Ermatov N.J., OrtikovB.B, Abdullayev D.G., Bakhtiyorova G.R, Shonazarova Sh.Sh.

Keywords:

flat style enterprise workers, daily diet, physiological major, danger to the group belongs to food products.

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.

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Published

2024-09-30

How to Cite

Ermatov N.J., OrtikovB.B, Abdullayev D.G., Bakhtiyorova G.R, Shonazarova Sh.Sh. (2024). HYGIENIC ANALYSIS OF THE NUTRITIONAL CONDITION OF THE EMPLOYEES OF TEXTILE ENTERPRISE. International Journal of Communication Networks and Information Security (IJCNIS), 16(4), 993–998. Retrieved from https://ijcnis.org/index.php/ijcnis/article/view/7267

Issue

Vol. 16 No. 4 (2024): Vol. 16 No. 4 (2024)

Section

Research Articles