Nutrition hygiene and public health: textbook

The textbook is written in accordance with the Federal State Educational Standard for secondary vocational education in the specialty Medical Prevention; PM.03 Sanitary and hygiene observations, examinations, and research on the conditions and quality of nutrition of the population under the guidance of a doctor in nutrition hygiene MDC.03.01 Nutrition hygiene and public health. The manual examines the principles of rational nutrition, methods of hygienic education and enlightenment of the population regarding healthy eating; causes, clinical symptoms, and prevention measures of food poisoning; sanitary and epidemiological requirements for food products, food raw materials, and the technologies for their production, transportation, and storage. It presents modern data on the methods of hygienic examination of public catering organizations. A separate chapter is dedicated to hygienic requirements for organizing rational nutrition of the population through menu-planning. It provides key positions of laws and regulatory documents in force at the time of writing the manual in the field of hygiene and nutrition sanitation. It is intended for the training of specialists in secondary vocational education in the specialty Medical Prevention for sanitary paramedics while studying professional modules. Recommended for use by staff of public catering organizations.