Hygienic analysis of daily diet of workers in the hot season

Ermatov N.J., Ortikov B.B.

Гуманитар ва табиий фанлар журнали · 2026-yil

Annotatsiya

The study was conducted during 2021–2024 among workers of a potassium production plant using a questionnaire-based survey method, and the obtained data were statistically analyzed. Objective: The study aimed to hygienically assess the composition of workers’ diet during the summer season. Materials and Methods: The study was conducted from 2021 to 2024 at the potassium production plant. Data on workers’ actual dietary habits (both at home and at work) were collected using questionnaires and analyzed statistically using the “Statistica for Windows 7.0” software package. Results: Analysis of the food products consumed by the workers during the summer season showed the following: rice consumption was 66.7%, wheat flour and pasta were at or above the recommended levels (103.3% and 121.7%, respectively), wheat bread was excessively high (165.2%), while rye bread was not consumed. Vegetable consumption included potatoes (75.4%), cabbage (27.3%), and beetroot (19%). Fruit and dried fruit consumption was low (74.8% and 25.6%, respectively), with grapes and citrus fruits consumed minimally. Meat consumption revealed low intake of beef (24.3%) and rabbit (15.8%), while mutton was excessively high (352%). Poultry products were insufficient (51.4%), and eggs were at the recommended level. Fish consumption was low (20–25%). Dairy product intake was also significantly below physiological norms (milk 33.8%, sour cream 76%, butter and cottage cheese 62.9%, cheese 26%).

Maqola ma’lumotlari
MualliflarErmatov N.J., Ortikov B.B.
JurnalГуманитар ва табиий фанлар журнали
NashriyotEMU University
ISSN2026-2027, 2181-4007
Nashr sanasi2026-06-11
Son34
Betlar82-85
TilIngliz
Ilmiy sohaTibbiyot
Indeksga qo‘shilgan2026-08-27

Maqolaning asl sahifasi

Kalit so‘zlar

Workers, dietary intake, summer season, daily consumption norms, dietary analysis.

Ilmiy soha

Tibbiyot

Iqtibos keltirish

APAErmatov N.J., Ortikov B.B. (2026). HYGIENIC ANALYSIS OF DAILY DIET OF WORKERS IN THE HOT SEASON. Гуманитар ва табиий фанлар журнали, (34), 82-85. https://journals.tnmu.uz/index.php/gtfj/article/view/5318
GOST (OAK)Ermatov N.J., Ortikov B.B. HYGIENIC ANALYSIS OF DAILY DIET OF WORKERS IN THE HOT SEASON // Гуманитар ва табиий фанлар журнали. – 2026. – № 34. – P. 82-85.
MLAErmatov N.J., Ortikov B.B. “HYGIENIC ANALYSIS OF DAILY DIET OF WORKERS IN THE HOT SEASON.” Гуманитар ва табиий фанлар журнали, (34), 82-85, 2026. https://journals.tnmu.uz/index.php/gtfj/article/view/5318
ChicagoErmatov N.J., Ortikov B.B. “HYGIENIC ANALYSIS OF DAILY DIET OF WORKERS IN THE HOT SEASON.” Гуманитар ва табиий фанлар журнали, (34), 82-85 (2026). https://journals.tnmu.uz/index.php/gtfj/article/view/5318
HarvardErmatov N.J., Ortikov B.B (2026) ‘HYGIENIC ANALYSIS OF DAILY DIET OF WORKERS IN THE HOT SEASON’, Гуманитар ва табиий фанлар журнали, (34), 82-85. https://journals.tnmu.uz/index.php/gtfj/article/view/5318
BibTeX
@article{ermatovnjortikovbb2026,
  title = {HYGIENIC ANALYSIS OF DAILY DIET OF WORKERS IN THE HOT SEASON},
  author = {Ermatov N.J., Ortikov B.B.},
  journal = {Гуманитар ва табиий фанлар журнали},
  year = {2026},
  number = {34},
  pages = {82-85},
  url = {https://journals.tnmu.uz/index.php/gtfj/article/view/5318}
}

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