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Title of article NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS
Authors

Trihina V.V. , Kemerovo Institute of Food Science and Technology (University) , bul'v. Stroiteley 47, Kemerovo, 650056 Russia , tovar-kemtipp@mail.ru

Spirichev V.B. , Scientific and Production Association "Valitek Prodimpex", Gagarin St. 18a, Dedovsk, 143530 Russia

Koltun V.Z. , Novokuznetsk State Institute of Improvement of Doctors , Stroiteley Avenue 5, Novokuznetsk, 654005 Russia

Avstrievskih A.N. , Scientific and Production Association "Art Life", Nakhimov St. 8/2, Tomsk, 634034 Russia

Section: FOOD HYGIENE
Year 2015 Issue 1 DOI 10.12737/11242
Annotation Micronutrients (vitamins and minerals) play an important part in reducing the occupational and production related diseases among the workers of industrial enterprises. In this connection the ways of optimizing the preventive diets have been determined taking into account the specificity of jobs and the nature of effects of toxic compounds on the body. The results of research concerning the state of actual nutrition and vitamin supply of workers of metallurgical enterprises have been presented. Considering the nutritional status assessed the specialized drinks enriched with essential micronutrients have been developed. The results have been obtained in clinical studies of the efficiency of the instant drink "Vitalife" through its inclusion in the diet of workers for one month, twice a day. The excretion of vitamin C and vitamin B2 in the urine, the content of the products of lipid peroxidation and the activity of antioxidant enzymes (TBA - active product - malonic dialdehyde, catalase activity and superoxide dismutase) have been studied. The program and methodic recommendations to optimize the preventive diets of workers of hot shops at metallurgical enterprises have been developed: 1 cup (200 cm3) of ready-to-drink beverage made from the concentrate for soft drinks enriched with vitamins before work; 1 cup (200 cm3) of fruit and berry kissel enriched with vitamins and calcium during lunchtime as the third course or as a separate dish; 4 cups (1 dm3) of beverage from the mineral concentrate at the right time during the working shift. Products included in the program provide the water and salt balance and fill the micronutrient shortage. The use of specialized products in the preventive nutrition of workers has shown their efficiency in protecting the body from the unfavorable conditions of production. This can serve as a factor in the preservation of health and prevention of occupational and production related diseases.
Keywords the actual food, specialized products, a preventive diet, prevention of occupational diseases
Artice information Received January 16, 2015
Accepted April 6, 2015
Available online June 30, 2015
Imprint article Trihina V.V., Spirichev V.B., Koltun V.Z., and Avstrievskih A.N. Nutritional factor in ensuring health and reliability increase of professional activities of industrial workers. Food and Raw Materials, 2015, vol.3, no. 1, pp. 86-96
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