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Theoretical foundations of the discipline "Microbiology, physiology of nutrition, sanitation"

The concept of discipline



This discipline includes the study of several sciences - microbiology, nutrition physiology, hygiene and sanitation ..

Students of various educational institutions who have chosen the profession of a cook, pastry chef or waiter should know the basics of nutrition physiology, microbiology, sanitary and hygienic requirements for food processing conditions and food preparation technology.

The physiology of nutrition is the field of the physiology of a living organism.

The purpose of the study:

- the effect of food on the human body,

- Establishment of a person’s need for nutrients,

-determining the optimal conditions for digestion and assimilation of food in the body. The physiology of nutrition is associated with cooking, poses specific tasks for it to increase the nutritional value of food in the process of its preparation.

Microbiology - a science that studies the structure, properties and vital functions of microorganisms.

Food is a favorable breeding ground for the development of microbes, which by their action can change the properties and quality of food, making it dangerous to human health.


Knowledge of the basics of microbiology is necessary for catering workers to correctly understand the role of microbes in the development of food infections and poisoning, as well as to implement measures to prevent them.

Hygiene is a science about human health that studies the influence of the external environment on his body. Food hygiene is one of the most important sections of the hygienic science of the rational nutrition of the population.

The purpose of studying the discipline:

-development of scientifically based human nutrition standards,

- development of methods of culinary processing, storage, transportation and sale of products.

Sanitation - the practical implementation of hygiene norms and rules.

The purpose of the study:

-observance of a strict sanitary regime during the storage and transportation of food products,

- Compliance with the preparation, sale of food and customer service
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Theoretical foundations of the discipline "Microbiology, physiology of nutrition, sanitation"

  1. N.S. Saltworks. Methodical recommendations and control tasks in the discipline of Microbiology, physiology of nutrition, sanitation, 2010
    for specialty 260502 “Technology of catering products” / The purpose of the study of the discipline is the acquisition by students of theoretical knowledge, practical skills in the field of morphology and physiology of microorganisms, the physiological basis of rational nutrition, industrial sanitation and
  2. The theoretical basis of the physiology of nutrition.
    Theoretical Foundations of Physiology
  3. Theoretical Foundations of Microbiology
    The name "microbiology" comes from three Greek words: mikros - small, bios - life and logos - teaching. Microbiology is one of the biological sciences that studies microorganisms, their morphology, systematics, genetics, physiology, and distribution in nature. Microorganisms (microbes) are the smallest living organisms that are around us: in the air, water, soil, products.
  4. Associate Professor of the Department of Medical and Preventive Disciplines Zemlyansky O. A. .. INTERMEDIATE STUDENTS PROGRAM ON THE DISCIPLINE OF MICROBIOLOGY, VIROLOGY, IMMUNOLOGY, 2002
    The program is compiled in accordance with the State educational standard of higher professional
  5. Zemlyansky O.A. Interim certification program for students in the disciplines of virology, microbiology, immunology, 2002
    The program is compiled in accordance with the State educational standard of higher professional education. The program presents the topics necessary for study: The history of the development of the doctrine of viruses Systematics and nomenclature of viruses The structure of viruses Physiology and biochemistry of viruses Virus genetics Bacteria viruses (bacteriophages) The concept of "infectious process" Role
  6. T.V. Shlyonskaya, E.V. Zhuravko. Sanitation and Food Hygiene, 2004
    The manual is a systematic presentation of the main sections of the course "Sanitation and food hygiene." It highlights basic information on occupational hygiene and sanitation of workers in catering and food trade. The material is compiled taking into account current sanitary norms and rules, legislative and legal acts. The manual is intended for students of the specialty
  7. The basics of sanitation.
    The basics
  8. T.M. Drozdova. Sanitation and Food Hygiene, 2005
    The training manual examined modern issues of sanitary and epidemiological surveillance, given the hygienic characteristics of environmental factors and its impact on food safety and human health, substantiated the sanitary and epidemiological requirements for the improvement of food facilities and measures to ensure the sanitary regime at food enterprises. Tutorial
  9. H.V. Prozorkina, P.A. Rubashkina. Fundamentals of Microbiology, Virology and Immunology, 2002
    This manual has been developed in accordance with the current state of microbiological research methods, meets the requirements of the state educational standard on the subject "Fundamentals of Microbiology, Virology, Immunology" for students of specialized secondary medical educational institutions. All materials of the manual are united by topics, at the end of each - questions are given for self-control,
  10. BASES OF MICROBIOLOGY, IMMUNOLOGY AND EPIDEMIOLOGY
    BASES OF MICROBIOLOGY, IMMUNOLOGY AND
  11. The psychological foundations of military discipline
    Training issues: 1. The psychological characteristic of military discipline and discipline of military personnel 2. The content of the activities of officials of the unit for the psychological support of military discipline The psychological characteristic of military discipline and discipline of military personnel. The psychological and pedagogical approach is one-sided: • firstly,
  12. Psychological and pedagogical principles of preventing violation of military discipline on a ship
    The state of military discipline is determined by the whole structure of naval service and the life of sailors. Of great importance for maintaining a high level of discipline is the work to prevent (prevent) disciplinary misconduct. Timely identification and elimination of the causes of violations of military discipline is considered by the charters of the Armed Forces as the duty of commanders. Prevention
  13. Psychological and pedagogical fundamentals of strengthening discipline in military service
    High organization and strong discipline is a prerequisite for the success of any military team, especially the naval one. This is due to the direct dependence of the combat readiness and combat effectiveness of the ship on the state of military discipline of its crew. Such a relationship has always existed. But in modern conditions, it has significantly increased, since new weapons and military equipment
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