DIETARY GUIDELINES FOR PROTECTION OF THE OCCUPATIONAL HEALTH OF WORKERS IN FORESTRY

Abstract

Introduction: Healthy and safe working conditions in the Bulgarian forest economy are associated with a lower incidence of labor abuses and occupational diseases among forest workers. Strategic management in this area includes actions to improve the working environment, part of which is the organization of pre-occupational nutrition. Purpose of the study is to support the occupational health of forest workers with specific dietary guidelines. Methods: The object of the study is 105 workers employed in the forestry of Northern Bulgaria. A documentary method was used - a study of the medical documentation from preventive examinations conducted in the period from 2015 to 2019. The results were analyzed with statistical software SPSS v.20. Results: Dietary recommendations in forestry aim to reduce the occupational health risk from contact with biological hazards, cold and hot microclimate, noise, dust and forced working posture. Dietary guidelines include adequate hydration, recommended eating frequency with a mandatory snacks, consumption of animal foods, fruits and vegetables, which increase the intake of essential amino acids, dietary fiber, vitamins (A, C, B1, B2, B6,), calcium, magnesium and trace elements, limiting the intake of saturated fatty acids and sodium, provision of dining facilities, clean food and clean drinking water. The training of forest workers to regulate energy intake is also being discussed. Conclusion: The implementation of dietary recommendations based on leading occupational hazards in forestry will help to protect occupational health and safety at work.

Keywords

• dietary guidelines
• forestry
• occupational health
• nutrition