Hyginene Food

Ivano-Frankivsk National Ivano-Frankivsk National Medicine UniversityMedicine University

Chair of Ceneral Hygiene and Chair of Ceneral Hygiene and EcologyEcology

as. Profes. NELLI KRUTIKOVA

FOOD STATUS AND ITS KIND.

HYGIENIC CHARACTEROF PROTECTIVE

RATIONS.HYGIENIC CHARACTER

OF SOME FOOD. FOOD POISONINGS AND

THEIR PROPHYLAXIS.

1.1. Food status and its kinds.Food status and its kinds.2.2. Classification of food status and Classification of food status and

diseases connected with nutrition.diseases connected with nutrition.3.3. Biological essence of nutrition.Biological essence of nutrition.4.4. Types of nutrition and their hygienic Types of nutrition and their hygienic

character.character.5.5. Classification of food poisonings.Classification of food poisonings.6.6. Hygienic character of some food Hygienic character of some food

poisonings and their prophylaxis.poisonings and their prophylaxis.

Plan of lecture

THERE ARE 4 KINDS OF FOOD STATUS

1. Usual food status2. Optimum food status3. Deficient food status4. Surplus food status

1. THE USUAL FOOD STATUS corresponds to normal nutrition, which meets all the requirements of rational nutrition.

2. THE OPTIMUM FOOD STATUS if formed under special food rations, which provide high level of the human organism bioresistane in the extreme and stressful conditions.

3. THE DEFICIENT FOOD STATUS is characterized by presence of changes in a health condition, which appears after complete incomplete starvation.

4. THE SURPLUS FOOD STATUS develops during consumption of a high quantity of food or its components exceeding a physiologicul need.

NUTRITION DISTURBANCES DISEASES ARE DIVIDED INTO

2 LARGE GROUPS:1. Diseases of insufficient nutrition2. Diseases of excessive nutrition

TWO PROCESSES ARE BALANCED IN THE

ORGANISM

1. Assimilation is the process of the tissue biosynthesis.

2. Dissimilation is the preess of breaking down polymeric molecules into the simple ones and their removal from the organism.

PHYSIOLOGICAL AND HYGIENIC REQUIREMENTS TO RATIONAL NUTRITION

1. Nutrition must be adequate to its quantity ratio.

2. It is the law of quantity adequacy.3. It means that a person must get the

same quantity of energy that he spends every day.

4. Quantity adequacy of nutrition depends on the type of work.

THE ARE 4 PROFFESSIONAL

GROUPS OF WORKERS Workers occupied with mental work

CFA=1,4 Workers occupied with light

physical work CFA=1,6 Workers occupied with not hard

work CFA=1,9 Workers occupied with hard

physical work CFA=2,3

DISTRIBUTION OF DAILY RATION CALORIC VALUE FOR ADULTS

(in % to total caloricity)MEALS 4

TIMES3

TIMESBreakfast 25 30

The second breakfast 10 -

Dinner 45 50Tea -

supper 20 20

FUNCTIONS OF SEPARATE COMPONENTS OF NUTRITION

PROTEINS (g)58-107 (per day)

55% animal proteins

50-84(per day)

55% animal proteins

FATS (g) 58-10830% of vegetable fats

51-8530% of vegetable fats

CARBOHYDRATES (g)

336-62475g – starch20g – sugar

228-48875g – tarch20g – sugar

MAN WOMAN

Proteins – 11% of the day caloricityFats – 25% of the day caloricity

Carbohydrates – 64% of the day caloricity P:F:C= 1:1:5,8

MINERAL SUBSTANS

Calcium (Ca), mg 1200 1100

Phosphorps (P), mg 1200 1200

Magnesium (Mg), mg 400 400

Iron (Fe), mg 15 17

Fluorine (F), mg 0,75 0,75

Iodine (I), mg 0,15 0,15

MAN WOMAN

VITAMINS

E, mg 15 15D, mcg 2,5 2,5A, mcg 1000 1000B1, mg 1,6 1,3B6, mg 2,0 1,8PP, mg 22 16C, mg 80 70

MAN WOMAN

A – 1000 mcg1/3 retinols + 2/3 B-carrotin

300 mcg 700 mcg 700 × 6 = 4200 mcg

ILLNESSES CAUSED BY IMPROPER NUTRIENT

CONSUMPTIONNUTRIENTS DEFICIENCY EXCESS

Calories StarvationObesity, diabetes

mellitus, cardiovascular

diseaseSimple

carbohydrates Marasmus, starvation Diabetes mellitus

Complex carbohydrates Marasmus, starvation Obesity

Saturated fat / trans fat none Cardiovascular

diseaseUnsaturated fat Rabbit starvation Obesity



Cholesterol None Cardiovascular disease

Protien MarasmusKetoacidosis, rabbit starvation, kidney

disease

Sodium Hyponatremia Hypernatremia, hypertension

Iron Anaemia Hepatitis C, cirrhosis, heart disease

Iodine Goitre, hypothyroidism

Iodine Toxicity (goitre,

hypothyroidism)



Vitamin A Xeropathalmia and Night blindness Hypervitaminosis A

Vitamin B1 Beri-beri

Vitamin B2Cracking of skin and Corneal unclearation

Niacin Pellagra Dyspepsia, cardiac arrhythmias

Vitamin B12 Pernicious anaemiaVitamin C Scurvy Vitamin D Rickets Hypervitaminosis DVitamin E Hypervitaminosis EVitamin K Hemorrhage

FOOD POISONING Food poisonings are diseases of the acute

and sub-acute character, which appear on consumption of the containing in products of substances, which are

harmful for the human’s organism or poisonory ones of the microbial or non-

microbial origin. The general clinical symptoms of food poisonings are nausea,

vomiting, pains in stomach, diarrhea, sometimes rise of body temperature.

MICROBIAL ORIGIN

NON-MICROBIAL

ORIGIN

NON-IDENTIFIED

ORIGIN

CLASSIFICATION OF FOOD POISONINGS

MICROBIAL ORIGIN

TOXICO-INFECTIONS TOXICOSES MIXED

ETIOLOGY

BACTERIAL TOXICOSES MYCOTOXICOSIS

TOXICOINFECTIONS

Potentially pathegenic microorganisms: Proteus mirabils and vulgaris, E. coli (enteropathogenic serotypes), Bac. cereus, Cl. perfingens type A.

E. coli

TOXICOSES

Bacterial toxicosesProduced by

Staphylococcus aureus and Cl. botulinum

Mycotoxicosis Produced by

microscopic fungi of genus of Aspergillus, Fusarium and also Claviceps Purpurea, etc

Cl. botulinum

Botulism – is a sausage poisoning. It is widely spread food poisoning. The word “botulism” comes from the Latin word “Botulus”. It means

sausage. Bacillus botulinum produces a specific exotoxin. The lethal dose of the botulinum toxin for man is 0,035 mg. Botulism is a non-contagious

disease. Its agents are widely spread in the nature. The sources of botulism are warm-blooded animals, in whose intestines the bacillus of

botulism parasitizes and then excretes into the environment.Contamination of priducts

with the soli is very important. Typically there

is a nest-like contamination of food products (sausages,

ham and fish).

MIXED ETIOLOGY

Bac. Cereus and enterotoxic staphylococcus, Bac. Proteus and enterotoxic staphylococcus

NON- MICROBIAL

ORIGIN

POISONINGS OF POISONOUS

PLANTS AND ANIMALS TISSUES

POISONINGS FROM THE

PRODUCTS OFTHE PLANT ANDANIMAL ORIGIN

PLANTS THAT ARE POISONED

BY THEIR NATURE

ANIMAL TISSUES

THAT AREPOISONED BY THEIR NATURE

POISONINGSWITH

CHEMICALSUBSTANCES

PRODUCTS OF PLANT ORIGIN

PRODUCTS OF ANIMAL ORIGIN

NON-IDENTIFIED ORIGIN

Alimentary paroxysmaltoxic myoglobinuria: (Gaffskaia disease) – fish grains of some areas of world in

some years.

STAGES OF DECREE:

4. Explaining of the final diagnosis.

1. Preliminary diagnosis, that had to be given after bringing to the hospital first sick people.

2. Food product which was the origin of poisoning.

3. Consistency of actionsof treating doctor makingthe investigation of present acsident.

5. Make the actions to destroy the fire of existing food poisoning.

6. Make the plan of consultingspeech for people to escape the next acsidents of food poisoning.

MAIN PRINCIPLES OF PROPHYLAXIS OF MICROBIAL

FOOD POISONING

The food animals must be free from infections. This can be ensured by their examination by veterinary staff both before and after slaughter, a high standard of personal hygiene among individuals engaged in the handling, preparation and cooking food is needed.

Time between preparation and consumption of food should be kept short.The importance of rapid cooling and storage must be stressed.Milk, dairy products and egg products should be pasteurised.Food must be thoroughly cooked.

The medical inspection of food handlers is required; this is of limited value in the detection of carriers, although it will remove some sources of infection.

Education

Hyginene Food