BEMORLARNING OVQATLANISHINI TASHKIL QILISH VA UNING GIGIYENIK NAZORATI……..............................................................14
Dietoterapiyaning asosiy tamoyillari.....................................................................15
Shifoxonada ovqatlanishni tashkil etish................................................................15
ORGANIZMNING VITAMINLAR BILAN TA’MINLANGANLIGINI O’RGANISH VA BAHOLASH..........................................................................19 Siydikda askorbin kislotani miqdorini aniqlash(Tilmans usuli)............................20 Teri kapillyarlarining o’tkazuvchanligini Nesterov apparati
yordamida aniqlash (Nesterov usuli) ....................................................................21
B guruhiga mansub bo’lgan vitaminlarga bo’lgan gigiyenik talab........................25
OVQAT MAHSULOTLARINING SIFATINI GIGIYENIK BAHOLASH..........................................................................................................28Sutning gigiyenik ekspertizasi................................................................................30 Sutning organoleptik xususiyatlarini tekshirish......................................................31 Sutning fizik-kimyoviy ko’rsatkichlari...................................................................32
Sutning zichligini aniqlash......................................................................................32 Sutning yangiligi va tabiiyligini aniqlash..............................................................34 Sut tarkibidagi begona aralashmalarni aniqlash .....................................................35
Go’shtning gigiyenik ekspertizasi...........................................................................36
Go’shtda ammiakni Nessler usulida aniqlash.........................................................37 Bankaning germitikligini tekshirish.......................................................................39
