|
Читайте также: |
3.1. Hygienic nutrition norms for different categories of the population and their scientific substantiation.
3.2. Food as a social and hygienic problem. Scientific and technical progress and its role in the nutrition problem decision.
3.3. The balanced/rational diet and its significance in the cardiovascular diseases gastrointestinal diseases, metabolic disorders prevention.
3.4. Scientific bases and hygiene of a patient’s nutrition. Parenteral nutrition and its hygienic assessment.
3.5. Physiology and hygienic assessment of vegetarian food. Modern notions about the famine treatment and its practical application (physiology-hygienic aspects). Separate nutrition.
3.6. Hygienic problems of dyes, antioxidants, emulsifiers, aromatizers, and other additives usage in food.
3.7. Food preserving, its hygienic requirements, usage of tinned products for food.
3.8. Food allergies in adults and in children's age. The hygienic characteristic of children's nutrient mixes.
3.9. Ocean as the food source. The hygienic characteristics of "seafood" and its usage for people’s nutrition.
3.10. Microelements and their role in healthy and ill patient’s nutrition.
3.11. Treatment and preventive food, its significance and usage for decreasing the harmful professional factors and working conditions adverse influence.
3.12. Peculiarities of nutrition for the intellectual and physical workers, children, elderly persons.
3.13. Milk and dairy products, their role for maintenance of the balanced diet for different age groups of population.
3.14. Proteins, fats, carbohydrates hygienic significance in balanced diet.
3.15. The vitamins, macro-, microelements, flavouring substances hygienic meaning in balanced diet.
3.16. Food poisonings, their classification, characteristic and prevention.
3.17. Prevention of poisonings caused by the usage of artificial fertilizers and chemical weed-killers in agriculture, their hygienic regulation.
3.18. Polymeric materials and polygraphic paints, hygienic questions of their usage in a food industry (for food packing, transportation and other purpose).
3.19. Geochemical suburbs and biogeochemistry endemia, their preventive maintenance.
3.20. Food helminthiases, their classification, distribution and way of prevention.
3.21. Overeating as a risk factor in people’s pathology, the adiposity prevention methods.
3.22. Nutrition and dental diseases. The proteins, sugars, microelements, other food substances role in the dental diseases development.
3.23. Asiderotic (iron-deficiency) and other alimentary anemies, their prevention. Calcium and phosphorus in the people’s nutrition.
3.24. Hygienic problem of aflatoxicosis (its significance for Africa and Latin America).
3.25. Nutrition and the problem of longevity. Cholesterol metabolism, its role in elderly people’s pathology.
3.26. Synthetic food as a new hygienic problem.
Дата добавления: 2015-09-11; просмотров: 84 | Поможем написать вашу работу | Нарушение авторских прав |