Аңдатпа
Rational and balanced nutrition practice is not only an important determinant of health, but also a major factor in preventing and reducing the risk of chronic no communicable diseases. Eating disorders are the leading factors in the development of most non‐communicable diseases, so this problem should be considered with health and social care, hygiene and preventive points of view. In connection with aforesaid it is necessary to study features of workers’ nutrition, to establish the factors and conditions, which influence on them, to exploit corresponding recommendation by optimization. Workers aged 35 – 50 took part in investigation of hygienic estimation of actual nutrition. In result of investigation of nutrition it was determinated that energetically asset of workers’ ration was lower than recommended standard, in average 2558 ±59 kkal. Consumption of proteins composed 86±2 g/day, for the account of them 14 % of the general caloric content of a ration are satisfied. The revealed misbalance in nutrition is essential factor of development risk of functional breaking of workers and demand obligatory correction.