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首页> 外文期刊>E3S Web of Conferences >Features of ideas about professionally important qualities in food industry workers with differences in the severity of properties of the nervous system
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Features of ideas about professionally important qualities in food industry workers with differences in the severity of properties of the nervous system

机译：关于食品工业工人专业重要品质的思想思想特征，具有神经系统性质严重性的差异

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Significant part of professionally important qualities for workers of the food industry is the balance of nervous processes. In this study, we decided to study the parameters, the certain severity of which, during the initial diagnosis of the future baker, can provide important information on how much he is predisposed to this type of activity. The purpose of the study is to study the features of ideas about professionally important qualities among workers of the food industry with differences in the severity of the properties of the nervous system. The main research method is the diagnostic technique for temperament of J. Strelau, Liszt Lipman (option II) and “Identification and analysis of professionally important qualities of specialists in the“man-technology”system. In total, 51 food industry workers took part in the study, 34 of which were women and 17 were men aged 23 to 45 years old. In the course of the study, we found differences in the severity of inhibition processes and the mobility of nervous processes among the employees of the baking shop. Next, we examined how these differences in the features of the nervous system can affect other professionally important qualities of bakeryworkers.
机译：食品行业工人专业重要品质的重要组成部分是神经过程的平衡。在这项研究中，我们决定研究参数，在未来贝克初步诊断期间，一定严重程度可以提供关于他倾向于这种活动的重要信息。该研究的目的是研究食品工业工人的专业重要品质的想法的特征，具有神经系统性质的严重程度的差异。主要的研究方法是J.Strau，Liszt Lipman（选项II）的气质气质诊断技术和“人体技术”系统中专家专业专业识别和分析。总共有51名食品行业工人参加了该研究，其中34名是女性，17岁是23至45岁的男性。在研究过程中，我们发现抑制过程严重程度以及烘焙店雇员中神经过程的流动性的差异。接下来，我们检查了神经系统特征的这些差异如何影响BakeryWhect者的其他专业重要的品质。

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