Nutrition Hygiene

The leadership presents the hygienic foundations of human nutrition, the scientific and practical aspects of the theory of rational nutrition. Modern data on the physiological needs in food and energy for various categories of the population are reflected, the criteria for food and biological value and security of the main groups of products are given, including new food sources. Considered in an expanded aspect The problem of alimentary-dependent diseases and an alimentary adaptation of a person under conditions of adverse habitat factors. Approaches to ensuring the quality of food products in its production and implementation are described.
Edition is intended for doctors, graduate students, orders, students of medical universities