Actual sanitary, epidemiological and hygienic aspects of a dietitian’s activities in stationary medical institutions

• Boris P. Sukhanov
• M.G. Kerimova
• Elena V. Elizarova
• A.S. Petrenko

Abstract

The article shows the relevance of the main areas of dietitians’ training to sanitary and epidemiological and hygienic issues of organization of clinical nutrition in stationary medical institutions (MIs) at training and refresher courses on dietetics. The attention is focused on the new legislative, policy and regulatory instruments, sanitary and epidemiological and hygienic requirements, providing high quality, safety and efficacy of nutritional therapy in MIs. The role of dietitian in the organization of clinical nutrition is highlighted. There were set out rights and responsibilities of a dietitian as a representative of MI under inspections by Rospotrebnadzor bodies; the demands, put forward by these bodies to the tested object, and actions, taken by them.

Keywords:dietitian, catering, diet, sanitary-epidemiological and hygienic aspects of activities, medical institutions

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