World scientific research journal
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Volume-38_Issue-1_April-2025
139
HYGIENIC REQUIREMENTS FOR DIETARY NUTRITION
Nurov Sarboz Azim o’g’li
Bukhara state medical institute
Orcid: https://orcid.org/0009-0000-9026-6459
Abstract:
Malnutrition is one of the current global problems. Due to improper
nutrition, millions of people in the world suffer from diseases related to the digestive
system and die as a result. A number of scientific researches related to this diet are
being carried out and applied to life by scientists of the world. Among these, one of
the main ways is to involve the population in regular sports.
Key words
: nutrient, vitamins, general, bacteria, viruses, fungi,
microorganisms,
parasites,
drink,
Nutritional disease
, any of the nutrient-related diseases and conditions that
cause illness in humans. They may include deficiencies or excesses in the
diet, obesity and eating disorders, and chronic diseases such as cardiovascular
disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also include
developmental abnormalities that can be prevented by diet, hereditary metabolic
disorders that respond to dietary treatment, the interaction of foods and nutrients
with drugs, food allergies and intolerances, and potential hazards in the food supply.
All of these categories are described in this article. For a discussion of
essential nutrients, dietary recommendations, and human nutritional needs and
concerns throughout the life cycle,
see
The need for each nutrient falls within a safe or desirable range, above which
there is a risk of adverse effects. Any nutrient, even water, can be toxic if taken in
very large quantities. Overdoses of certain nutrients, such as iron, can cause poisoning
(acute toxicity) and even death. For most nutrients, habitual excess intake poses a risk
of adverse health effects (chronic toxicity). Sustained overconsumption of the
calorie-yielding nutrients (carbohydrate, fat, and protein) and alcohol increases the
risk of obesity and specific chronic diseases (
see
below), and use of isolated amino
acids can lead to imbalances and toxicities. However, for most individuals, the risk of
harm due to excess intake of vitamins or minerals in food is low.
In 1997 the U.S. Institute of Medicine established a reference value called
the Tolerable Upper Intake Level (UL) for selected nutrients, which is also being used
as a model for other countries. The UL is the highest level of daily nutrient intake
likely to pose no risk of adverse health effects for almost all individuals in the general
population and is not meant to apply to people under medical supervision
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Contamination of food or drink with disease-causing organisms - bacteria,
viruses, fungi, and parasites can cause mild stomach upset, headache, muscle aches,
and abdominal cramps from fever. , can cause symptoms ranging from vomiting and
diarrhea. Severe cases can lead to dangerous dehydration, nerve damage, paralysis,
kidney failure, and death. Symptoms can develop within hours or days after eating
contaminated food, and it is not always easy to distinguish them from the flu or other
illnesses. Drinking clear fluids (such as chicken broth, juices, and water) can help
replace lost fluids and electrolytes during a mild infection, but immediate medical
attention is needed when symptoms become severe. Most common are infants and
young children, pregnant women, the elderly, and people with weakened immune
systems or chronic illnesses. Particularly dangerous foods include raw or
undercooked meat, poultry, eggs, seafood, unpasteurized (raw) dairy products, and
juices.
Good personal hygiene and food safety practices are important in protecting
against foodborne illness. The main source of contamination is fecal matter, which is
reduced by frequently washing hands with soap and hot water, especially before
preparing food. Thorough washing also decontaminates towels, surfaces, cutting
boards, utensils, and other equipment that has touched uncooked meat. Other food
safety guidelines include keeping cold foods cold, keeping hot foods hot, and
refrigerating leftovers quickly.
Growth of microorganisms, parasites, and insects on certain foods (such as meat,
poultry, spices, fruits, and vegetables) can be controlled by low-dose irradiation,
which has been approved for specific uses in a number of countries, such
as Japan, France, Italy, Mexico, and the United States. Food irradiation technology—
which does not make foods radioactive—is considered safe by the World Health
Organization and various health agencies, but it has yet to receive wide consumer
acceptance.
Potentially dangerous herbal products include comfrey and kava, which can
cause liver damage, and ephedra (ma huang), which has caused fatal reactions in
some people, especially those with high blood pressure or heart disease. Because of
possible complications, patients scheduled to undergo surgery or other medical
procedures may be advised to discontinue certain supplements for days or even weeks
before surgery. Safety and efficacy concerns also need to be addressed, as “designer
foods” fortified with herbs and bioactive substances continue to proliferate. Useful
guides
for
understanding
malnutrition
include THOMAS
J.
MARCHIONE (ed.),
Scaling Up; Scaling Down: Overcoming Malnutrition in
Developing Countries
(1999); and FRANCES MOORE LAPPÉ and ANNA
LAPPÉ,
Hope’s Edge: The Next Diet for a Small Planet
(2002); RICHARD D.
SEMBA and MARTIN W. BLOEM (eds.),
Nutrition and Health in Developing
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Volume-38_Issue-1_April-2025
141
Countries
(2001); and MICHAEL C. LATHAM,
Human Nutrition in the Developing
World
(1997). Comprehensive sources on diet and chronic disease are NATIONAL
RESEARCH COUNCIL (U.S.) COMMITTEE ON DIET AND HEALTH,
Diet and
Health: Implications for Reducing Chronic Disease Risk
(1989); and INSTITUTE
OF MEDICINE (U.S.),
Dietary Reference Intakes
, a series of reports published
periodically starting in 1997. Dietary recommendations for cardiovascular disease are
discussed in EXPERT PANEL ON DETECTION, EVALUATION, AND
TREATMENT OF HIGH BLOOD CHOLESTEROL IN ADULTS, “Executive
Summary of the Third Report of the National Cholesterol Education Program (NCEP)
Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in
Adults (Adult Treatment Panel III),”
Journal of the American Medical Association
,
vol. 285 (May 16, 2001); and NUTRITION COMMITTEE OF THE AMERICAN
HEART ASSOCIATION, “AHA Dietary Guidelines,”
Circulation
, vol. 102, p. 2284
(2000).
A major international report on diet and cancer prevention is WORLD CANCER
RESEARCH FUND/AMERICAN INSTITUTE FOR CANCER RESEARCH,
Food,
Nutrition, and the Prevention of Cancer: A Global Perspective
(1997). A classic
article on the value of nutrition in cancer prevention is R. DOLL and R. PETO, “The
Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United
States Today,”
Journal of the National Cancer Institute
, vol. 66, pp. 1191–1308
(1981). An evaluation of claims for the use of diet, herbs, and supplements in cancer
prevention and treatment is AMERICAN CANCER SOCIETY,
American Cancer
Society Complete Guide to Complementary & Alternative Cancer Methods
, 2nd ed.
(2009).
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