home
about the project
Medical news
For authors
Licensed books on medicine
<< Previous Next >>

Sanitary supervision of the organization of therapeutic nutrition at industrial enterprises






Therapeutic and preventive nutrition (LPP) is considered (along with comprehensive measures to eliminate harmful working conditions) as a highly effective health factor. BOB is organized at industrial enterprises in order to prevent the disease, provides for an increase in the protective functions of the body of workers in the link with the predominant effect of harmful production factors (chemical, physical, etc.); achieved by inclusion in the diet corresponding to the biological properties of food products. LPP, built taking into account the pathogenetically acting factor in the conditions of production activity, contributes to an increase in the general resistance of the organism and certain most often affected organs and systems, to improve well-being, to increase working capacity, and to reduce general and occupational morbidity.
The LPP is organized on the basis of the “List of productions, professions and positions, the work of which gives the right to receive free therapeutic and preventive nutrition and norms for the free distribution of vitamin preparations”, “Instruction materials of the USSR Ministry of Health on therapeutic and preventive nutrition” (approved by the decision of the State Committee of the CM USSR on labor and social issues and the Presidium of the All-Union Central Council of Trade Unions of 07. 01. 77, No. 4 / P-1); includes 5 rations. Diet No. 1 - for those working in conditions of ionizing radiation and in the production of radioactive compounds of uranium, thorium, etc. (the diet includes foods rich in lipotropic substances that stimulate the antitoxic function of the liver and fat metabolism in this body). Diet No. 2 - for those working with fluorine compounds, alkali metals, cyanide compounds, formalin and its polymerization products, chlorine, nitrogen oxides, etc. (the preventive orientation of the diet is provided by an increased content of high-grade proteins, polyunsaturated fatty acids, calcium and other biologically active substances, inhibiting the accumulation of harmful chemicals in the body). Specialized diet No. 2a - for those working with chromium and chromium compounds (approved on 05.11.81., No. 311 / P-10);
includes food products and hypersensitizing substances, including those with a high content of phosphatides, lecithin, certain amino acids, pectin, organic acids, magnesium salts, calcium and sulfur. Diet No. 3 - for those working with inorganic compounds of lead (letter of the chief state sanitary doctor of the USSR, No. 1984-79, dated 01.06.79); the diet contains increased protein content (primarily due to dairy and fermented milk products), vegetables, fruits (including juices with pulp), and others. Diet No. 4 - for those working with nitro and amino compounds of benzene, compounds of arsenic, phosphorus, tellurium, and chlorinated hydrocarbons and others (the diet contains foods rich in lipotropic factors of a predominant effect on the functionality of the liver and blood-forming apparatus). Diet No. 5 - for those working with tetraethyl lead, brominated hydrocarbons, carbon disulfide, thiophos (currently other pesticides), inorganic mercury compounds, manganese, barium compounds, etc. (the diet includes foods with a high content of high-grade proteins, polyunsaturated fatty acids, lecithin, vitamins to prevent disorders of the nervous system and liver).
In all diets, the restriction of table salt and fatty foods is recommended; increased intake of vitamins (or the issuance of appropriate complex vitamin preparations) is provided for: ascorbic acid 100-150 mg; in diets No. 2 and 2a - also vitamin A (2 mg), PP (15 mg), and others; in diets No. 4 and 5 - vitamin B | (diet No. 5 is combined with heavy drinking).

Complex vitamin preparations are also given to those working under conditions of high temperature and intense heat radiation (metallurgical industry, baking industry): ascorbic acid - 150 mg, vitamin A - 2 mg, B - 3 mg, Vg - 3 mg, PP - 20 mg
BWP is issued only on the days of the work and, as a rule, before its commencement (hot breakfasts), in some cases, upon mandatory agreement with the MSC (sanitary-epidemiological station), during lunch break or in the form of two meals a day. Persons engaged in caisson jobs receive BOB after completion of work. For more details on the organization of the BOB - see "On Hygienic Control of Therapeutic and Preventive Nutrition of Workers with Harmful Working Conditions" (Information Letter of the Ministry of Health of the RSFSR of 05.04.84, No. 05 RP-Za-1432).
Control over the BOB is carried out by medical personnel of the enterprise. The preparation and delivery of LPP is carried out by industrial enterprises' canteens or special dietary canteens in strict accordance with the approved food standards for diets, daily layout menus and food interchangeability standards (nutrition fortification - according to the instructions under the supervision of medical specialists of MSC). It is necessary to set aside special tables for people receiving BOB, to publish leaflets for BOB, to carry out sanitary-educational work to consolidate the correct attitude of workers to BOB at work and at home (i.e., during the whole working week).
In the sanitary control of the BOB organization, an assessment of the conformity of the applied diet to the type of production is given. harmfulness, the use of the necessary instrumental and laboratory research methods, compliance with the instructions for fortifying dishes and diet; laboratory quality control of the LPP is carried out and (together with the occupational health department) the development of comprehensive measures to eliminate the contact of workers with harmful working conditions. At industrial enterprises with a five-day workweek, the cost of LPP increases by 20%: first of all, due to improved nutrition quality by including in the diet foods rich in high-grade proteins and vitamins (rather than a screen-based increase in caloric intake).
An important element of the BOB is milk and dairy products. Milk (or other biologically equivalent products) is given free of charge to people working in enterprises with harmful working conditions (open radioactive substances; toxic compounds - over 50 groups), in accordance with the rules and medical indications (approved on 01.07.68. No. 186 / P-14; letter of the Chief State Sanitary Doctor of the USSR No. 123-6 / 589-19 dated May 29, 79). Milk is dispensed in canteens and buffets of industrial enterprises and institutions (workshops, sections), special points (arrangement, maintenance, equipment and functioning - in accordance with sanitary rules).
It is recommended that raids be conducted on the organization of BOB for workers in industrial enterprises according to the developed program (coverage of those in need of BOB, compliance with the recommended set of products and menus, quality of prepared food, analysis of the actual receipt of a grocery set by workers; issues of supplying enterprise products and replacing some products with others, etc.) the development of proposals for improving the organization of medical care at industrial enterprises (see also the order of the USSR Ministry of Health “On improving the organization of medical nutrition” in medical institutions »№ 540 from 23.04.85 city).


<< Previous Next >>
= Skip to textbook content =

Sanitary supervision of the organization of therapeutic nutrition at industrial enterprises

  1. Sanitary requirements for catering in medical institutions and sanatoriums
    The catering facilities of medical institutions and sanatoriums must have the conditions for the preparation of medical nutrition with delivery to a patient or vacationer without reducing nutritional and biological value. The work of catering units should not have a harmful effect on the regime of a hospital or a sanatorium (the spread of odors, the penetration of noise, etc.). Food units can be housed in separate buildings,
  2. Hygienic requirements for the location and layout of the production area. Sanitary classification of industrial enterprises and the organization of SPZ
    The structure of the industrial and production zone, as a functionally specialized part of the city, includes objects of material production, utilities, industrial infrastructure, science and scientific services, personnel training, and other objects of the non-production sphere that serve material and intangible production. Production area should
  3. Medical nutritional monitoring of organized populations. Therapeutic and therapeutic nutrition
    Nutrition is one of the main factors determining human health. The catering of the staff is related to the type of institution (kindergarten, school, industrial institution, field camp, medical institutions, the army, etc.), the number of people and the length of their stay in this institution. In most cases, healthcare providers themselves take part in
  4. Requirements for the sanitary maintenance of industrial enterprises
    The sanitary maintenance of industrial enterprises is based on full consideration of the requirements for the operation of the enterprise (see "Instruction for the Sanitary Maintenance of Premises and Equipment of Production Enterprises" No. 658-66 and additions to the instructions). The territory of the enterprise. The territory of the enterprise is kept clean; driveways and walkways are landscaped and illuminated; pits for
  5. MAIN DIRECTIONS OF PREVENTIVE AND CURRENT STATE SUPERVISION OF FOOD ENTERPRISES.
    By functions, decisions and specific tasks, state sanitary supervision is usually divided into preventive and current. Preventive sanitary supervision includes monitoring compliance with sanitary and hygienic norms and rules when: 1. Planning for the development of a network of catering establishments; 2. The development of design standards for public catering enterprises (SNiP);
  6. THE CONCEPT OF A SANITARY MODE OF A PUBLIC FOOD SERVICE. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FOOD.
    One of the most important requirements for the work of public catering enterprises is the release of benign, epidemically flawless products. This can only be achieved if certain requirements for the operation of the catering business are fully met. These requirements are set forth in various regulatory documents,
  7. ORGANIZATION OF WORK ON SANITARY SUPERVISION IN THE FIELD OF LABOR HYGIENE
    Tasks: sanitary supervision of measures to improve working conditions, prevent and reduce occupational morbidity of workers; analysis of the sanitary condition of the facilities, development of relevant requirements and monitoring of their implementation. Objects: industrial enterprises, construction organizations, power plants, automobile enterprises, television and
  8. Sanitary requirements for dairy enterprises
    The device, equipment, maintenance of premises and territory of dairy plants. The territory of the dairy plant is divided into production (main production building, storage facilities for raw materials and finished products, domestic premises, health center) and economic (repair and mechanical and other workshops, material warehouses, boiler room, cooling tower, etc.) zones. Land plots with
  9. Therapeutic nutrition
    The main in the prevention of occupational hazards is the improvement of working conditions, technical and sanitary-hygienic improvement of enterprises, as well as strict adherence to safety regulations. Along with improving the environment, measures aimed at improving the body's resistance to the adverse effects of physical and chemical
  10. Requirements for the selection of a site for construction and the sanitary condition of the territory of an industrial enterprise
    The conclusion of the sanitary and epidemiological service on the allocation of a site for the construction of the enterprise is given based on the requirements for site selection and the general plan of the enterprise SN 245-71 “Sanitary standards for designing industrial enterprises” and SNiP P-89-80 “Master plans for industrial enterprises”. The dimensions of the sanitary protection zone are established from the border of the residential area
  11. Organization of laboratory parasitological surveillance
    To organize and carry out comprehensive sanitary-improving and preventive measures, it is necessary to determine the epidemiologically significant environmental objects, extensive indicators of their seeding by pathogens of parasitic diseases, to identify sources and ways of contamination specifically for each of them. Epidemically significant environmental objects for laboratory
  12. Organization of preventive and curative care for children
    Pediatrics (from the Greek. "Treatment of the child" - (pais - child, iatreia - healing). In pediatrics, the leading principle of health care is most fully implemented - its preventive care for children is provided in stages: a clinic - hospital - sanatorium. In medical and preventive work and medical care children the main link is a children's clinic.
  13. Guidelines for the organization of centralized sterilization in medical institutions
    (Approved by the Main Epidemiological Directorate of the Ministry of Health of the USSR dated December 21, 90 No. 15-618) Introduction Methodical recommendations are intended for employees of medical institutions that organize and maintain centralized sterilization (TS), as well as for employees of sanitary and epidemiological and disinfection stations providing methodological guidance and control over
  14. Organization of sanitary supervision of toys, clothes and shoes
    Preventive sanitary supervision is carried out at the level of the Ministry of Health of the USSR and the ministries of health of the Union republics. Their functions include the approval of regulatory and technical documentation (GOSTs, OSTs, TU) for the manufacture of new samples of toys, clothes, shoes and other goods for children; expert hygienic assessment of raw materials, materials and new product samples with
  15. Organization of preventive care for the rural population - problems and prospects
    LESSON OBJECTIVE: to study the features of the organization of medical and preventive care to the rural population of the Russian Federation. To study the structure and functions of medical institutions providing assistance to the rural population and to know the basics of organizing medical care for adults and children in rural areas. To study the functional responsibilities of medical personnel of institutions providing
  16. Sanitary and epidemiological examination of public catering establishments
    Purpose of the lesson: To get acquainted with the methodology of the sanitary-epidemiological examination of public catering enterprises. Work content: 1. Acquaintance with the goals and objectives of the sanitary-epidemiological survey of public catering enterprises. 2. Preparation for the examination. 3. The main issues to be studied in the survey of catering.
  17. Sanitary and epidemiological requirements for public catering establishments
    The production of high-quality products at public catering enterprises and the health status of consumers largely depend on compliance with the requirements of the sanitary and epidemiological rules of SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them”. Quality and
  18. Organization of preventive care for children. Children's Clinic: tasks, structure, performance indicators. Organization of hospital care for children.
    LESSON PURPOSE: to study the general provisions on the organization of preventive care for children and adolescents in the Russian Federation, to know the tasks, structure and organization of work of the children's clinic. To study the features of the organization of work in children's hospitals, the functional responsibilities of medical personnel. Master the methodology for calculating and analyzing the performance of a children's clinic and hospital. METHODOLOGY
  19. TREATMENT AND PREVENTIVE EFFECT OF HEALING NUTRITION
    TREATMENT AND PREVENTIVE EFFECT OF HEALING
  20. The main goals and objectives of the sanitary-epidemiological survey of public catering establishments
    The EPP survey is an important section of the work of the State Sanitary and Epidemiological Surveillance and other regulatory organizations. The main purpose of the survey is to identify potential sanitary and epidemiological violations that could adversely affect the quality of products and the health status of consumers and staff. The main tasks of the sanitary-epidemiological
Medical portal "MedguideBook" © 2014-2019
info@medicine-guidebook.com