Specialized food for workers of the hard work

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УДК 664.959.5:796.42:61

Specialized food for workers of the hard work

Iskakova A.B.

Mashanova N.S.

Yegeshbek A.E.

Zhumabayeva A. S.

This article is devoted to the review of specialized food for workers of a hard work of the specialized enterprises. Within this article, having studied features of food and health of workers in a hard work, the main questions of development is production of specialized foodstuff considered.

Keywords: harmful working conditions, specialized food, difficult working conditions

Приведен обзор специализированных продуктов питания для работников тяжелого труда специализированных предприятий. Изучены особенности питания и здоровья работников тяжелого труда, рассмотрены основные вопросы развития производства специализированных пищевых продуктов.

Ключевые слова: вредные условия труда, специализированные продукты питания, тяжелые условия труда

Food is the major factor providing mental and physical health of the person. Poor food, deterioration in an ecological situation, natural changes and cataclysms, harmful chemical and physical compounds, toxins, radionuclides, lead, the salts of heavy metals, pesticides, herbicides and other pollution getting into a human body in the course of activity from the environment - lead to emergence at the person of a dizbakterioz, an allergy, cancer diseases, a heart attack, a stroke, atherosclerosis, to increase in cholesterol in an organism.In this connection,the phrase from the movie "For Harm It Is Necessary to Milk", isn't casual, delivery of special power supply in the form of free milk originates from 20th years of last century by order of V.I. Lenin for the purpose of support of health the norcomonicalof workers who it is frequent for hunger of drop in faints.

Having studied features of food and health of separate groups of employees of the specialized enterprises, it is defined that on productions with difficult working conditions such as food which allows to keep, strengthen health by satisfaction of needs of the worker for nutrients, vitamins, in macro - and minerals, etc. components are necessary. One of the solutions of this task is development of specialized foodstuff with the changed structure, but the traditional taste bringing additional benefit to health thanks to their balanced enriched structure taking into account the recommended norms.

Presently harmful working conditions are available at the enterprises of the mining industry, in the sphere of metallurgy, extraction of ferrous and non-ferrous metal, production of coke and coke-chemical substances, etc. on which work causes exacerbation of diseases which are already available and also acquisition of new diseases. food nutrition health

According to the Order of the Minister of health and social development of the Republic of Kazakhstan in December 28, 2015 №1054 in Rules. It is designated delivery to workers of milk or equivalent foodstuff, treatment-and-prophylactic food, special clothes and other individual protection equipment, ensuring collective protection with their means, sanitary and household rooms and devices at the expense of means of the employer in the operating productions with especially harmful working conditions [1]. The harmful production factor which is quite often leading to a disease of the worker means 3 groups, these are chemical, biological and physical at which influence in the preventive purposes recommend consumption of milk or other equivalent foodstuff, the norm of free milk is 0,5 milk for change irrespective of its duration. Also instead of milk fermented milk products (kefir of different grades, bio kefir, curdled milk, acidophilus milk, fermented baked milk with the low content of fat (up to 3,5%), yogurts of different grades with the content of fat to 2,5%, including yogurts with natural fruit and berry additives), cottage cheese, curds, curd cakes, a cottage cheese dessert and also cheeses can be given. [2].

It is more and more enterprises with harmful working conditions in view of some organizational factors, including short periods of storage of milk, the profitability, efficiency and ecological safety of structure incline more to replacement of milk by preventive drinks in this connection the invention of "PROPREVIT" relating to prebiotic products which difference is ease of production is developed for improvement of quality of life of the efficient population (RGP "National Institute of Intellectual Property" of the MU of RK for No. 2017\0864.2 is registered. of 27.12.2017).

Compounding of some specialized products which with success take root at the advanced enterprise BAYAN LLP in Zhezkazgan, where the industrial practice center and already several years directly is developed there pass a work practice students and undergraduates of the Kazakh Agrarian Technical University of named by S. Seyfullin. It is yogurt product with different tastes (with cream, strawberry, an apricot, cherry) with a mass fraction of fat of 1,2%, 2,5%, 3,2%, a cottage cheese product with cream with a mass fraction of fat of 8%, fermented milk product sweet with vanilla and kefiric with a mass fraction of fat of 2,5% as a part of which, except a standard compounding pectin, prebiotics and vitamin mix enter, this production has undoubted success with workers of a hard work of `Kazakhmys' Corporation LLP. According to ST of RK these products are developed from products of processing of milk according to the production technology with addition of flavoring and aromatic fillers, depending on the range, is produced according to the requirements, to the technological instruction and compounding, with respect for all sanitary standards and rules.

It is known that pectin has a number of useful properties, considerably reducing cholesterol level, improves perefirical blood circulation, at the expense of the knitting and enveloping abilities favorably influences organism digestive tract, having anti-inflammatory effect at ulcer diseases and also possesses the most important indicator for workers harmful working conditions, it connects and removes heavy metals, radioactive elements, pesticides, dangerous connections, etc. [3] The advantage of the prebiotics influencing intestinal flora of an organism by increase in number of useful anaerobic bacteria and reduction of pathogenic microorganisms, in other words it is proved they stimulate restoration of microflora of a digestive tract of the person [4].

Application of products with the set properties, makes favorable impact on functional activity of various systems of an organism and decrease in professional and is production the caused incidence of workers at the `Kazakhmys' Corporation LLP enterprise, promoting removal of toxic substances, increase in adaptive and protective forces of an organism. The efficiency of these products are confirmed with the conclusions of the joint-stock company of the Kazakh Academy of food.

References

1. Adilet.zan.kz/rus/docs V1500012675

2. Resolution of the government of the Republic of Kazakhstan in December 5, 2011 №1458 "Норма выдачи молока работникам за счет средств работодателя".

3. Потрясов Н. В., Акопян К. В., Пономаренко А. В. Использование пектина в различных технологиях // Молодой ученый. - 2014. - №4. - С. 242-244.

4. Архипов В.Ю., Филиппова Е.В. Кратко о пребиотиках: история, классификация, получение, применение // Фундаментальные исследования. 2014. - № 6 (часть 1) - С. 45-48.

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