Nutrition as a risk factor for occurrence of occupational morbidity in metallurgical workers and prevention measures
We considered nutrition factor (nutrition structure, food safety in conjunction with working conditions and the actual nutrition of metallurgical workers - PJSC «Magnitogorsk Iron and Steel Works») and its place in the structure development of occupational morbidity of metallurgical workers. The irrational nature of workers' nutrition has been established with a predominant intake of saturated fats, sodium chloride, inadequate intake of a number of vitamins (A, D, folic acid) and bioelements (calcium). Hygienic recommendations on the correction of the nutritional structure depending on the identified deviations and its prevention measures are substantiated.