HYGIENIC ASSESSMENT OF THE NUTRITIONAL STATUS OF WORKERS
Abstract
Imbalances in dietary patterns adversely affect the nutritional status of the body and create favorable conditions for the development of non-communicable diseases. According to statistical data, these diseases occupy a leading position in mortality rates, accounting for more than half of all deaths among the population [1,5,6]. Unfavorable factors and occupational hazards encountered during the labor process play a significant role in the development of metabolic disorders and cardiovascular diseases. Therefore, the implementation of a preventive nutrition system aimed at reducing the negative impact of harmful industrial conditions, preventing occupational diseases, and strengthening the body’s adaptive and protective mechanisms is considered a relevant public health task
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