Тheme № 6. Nutrition in the preventive medicine. Organization of the treatment-and-prophylactic nutrition on the industrial enterprises.

2.1.1. Types of nutrition (rational, preventive, treatment-and-prophylactic, treatment (diet)). Principles of rational nutrition.

2.1.2. Hygienic issues of the staff nutrition, working in the harmful and dangerous labour conditions.

2.1.3. Hygienic requirements to organization of treatment-and-prophylactic nutrition the industrial enterprises staff.

2.2. Student should have professional skills:

2.2.1. Carry out hygienic estimation of the nutrition ration.

2.2.2. Provide medical control over organization of treatment-and-prophylactic nutrition the industrial enterprises.

2.2.3. Analyse treatment-and-prophylactic nutrition effectiveness.

3. Self-StudyMaterial Programm to practical training:

3.1. Food functions and its major factors.

3.2. Alimentary diseases (primary and secondary diseases of the insufficient and superfluous food).

3.3. Apply of protective and pharmacological action of the food for organization treatment-and-prophylactic and other types of nutrition.

3.4. Proteins, fats, carbohydrates, vitamins, mineral elements and their importance in the nutrition.

3.5. Basic requirements to the human food ration.

3.6. Energy value and nutrient composition of the nutrition rations. Sources of energy in the nutrition.

3.7. Basic principles and types of treatment-and-prophylactic nutrition.

3.8. Purposes of the treatment-and-prophylactic nutrition. Peculiarities of organization treatment-and-prophylactic nutrition for various types of industrial enterprises.

3.9. Rations of the treatment-and-prophylactic nutrition, analysis of their effectiveness.