Recently, a textbook "Food Hygiene" for university students was published in Turkmenistan. Authors: J. Annanurov, A. Myradova, Sh. Karajayev and S. Mammetsakhetova. This was reported on the website of the Ministry of Education.

The textbook consists of two parts and 21 chapters. The first section "Hygienic foundations of physiology and biochemistry of nutrition" contains valuable information on the basic rules of healthy nutrition, energy value and energy expenditure of food products, energy and food metabolism, proteins, fats, carbohydrates, their nutritional and biological value, the role of vitamins in human nutrition, minerals and normal nutrition.

The second section, “Nutritional and biological value of food products and their hygienic characteristics,” contains information on: cereals and grain products, milk and dairy products, meat and meat products, fish and fish products, vegetable oils, eggs and egg products, vegetables, melons and fruits, food poisoning, hygienic characteristics of food preservation methods, pesticides and their role in food hygiene, state sanitary supervision, sanitary examination of food products, types and methods of their implementation, hygienic requirements for the nutrition of children and adolescents.

This teaching aid can be used by students, university professors, public catering and healthcare specialists, as well as a wide range of readers.