Hygiene of nutrition and public health. Tutorial. Popov V.I., Melikhova E.P., Featykova T.E.

A textbook is written in accordance with the Federal State Educational Standard of Secondary Professional Education in the specialty "Medical and Preference"; PM. 03 “Sanitary and hygienic observations, examinations and research of the conditions and quality of the population (under the guidance of a doctor for food hygiene)” (MDK 03.01 “Hygiene of nutrition and health of the population”). , methods of hygienic education and education of the population in terms of healthy diet; causes, clinical symptoms and measures of food poisoning; Sanitary and epidemiological requirements for food products, food raw materials, technologies for their production, transportation and storage. Modern data on methods of hygienic examination of organizations (enterprises) of catering are given. The independent chapter is devoted to hygienic requirements for the organization of rational nutrition of the population using the distribution menu.

the main provisions of the laws and regulatory documents acting at the time of writing of the manual, in the field of hygiene and sanitation.

Designed for the training of secondary vocational education specialists with a degree in medical and preventive business (sanitary paramedics) in the study of professional modules. Recommended for use by personnel of organizations (enterprises) catering.