Actualization of the use of functional and health-improving nutrition for the prevention of occupational health of office workers
Abstract
Purpose: Actualization and defining the directions of development of measures to prevent occupational health of office workers.
Method: Analysis of scientific and technical literature and statistical data on the occurrence and structure of professional diseases, their prevention, as well as analysis of regulatory and legal acts on occupational health and safety.
Findings: Based on the results of the analysis of the structure and causes of the occurrence of professional diseases in the world, the relevance of the use of functional and health-improving nutritions, as a necessary measure for the prevention of professional diseases of office workers have been determined. The directions for improvement of other measures for the prevention of the specified professional diseases have been determined, namely the improvement of the procedure for conducting medical examinations of office workers, as well as approaches to the development of their work and leisure regimes.
Practical implications: The use of functional and health-improving products for office workers can significantly intensify the process of removing the consequences of the accumulation of the negative influence of factors of the labor process from the organism, which in turn will allow to increase the level of labor productivity by reducing the duration of the rest and improving the general state of well-being of employees.
Value: For the first time, the necessity of using functional and health-improving food products for the prevention of professional diseases among office workers have been updated and substantiated.
Research limitations: The results of the research refer to the prevention of professional diseases among employees whose work involves the use of computer and office equipment.
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References
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