Liulchenko V. Preparation of future engineers-teachers of food profile for the formation of sanitary and hygienic culture of students of vocational education institutions

The dissertation is devoted to the actual problem of training future engineer-pedagogues of food profile in the formation of sanitary and hygienic culture of students in vocational education institutions. The dissertation presents the results of theoretical generalisation and solution of the problem of training the future engineer-pedagogues of food profile in the formation of sanitary and hygienic culture of students in vocational education institutions. The relevance of the theme was proved, the state of its development was analysed. The nature of the notions «the training of the future engineer-pedagogues of the food profile in formation the healthy lifestyle of young people in vocational education institutions» and «the readiness of the engineer-pedagogue of food profile to form the sanitary and hygienic culture of students in vocational education institutions» were specified. It was carried out the historical-pedagogical and modern analysis of formation and development of sanitary-hygienic culture as a phenomenon of harmonious life of personality which is revealed through states, phenomena and processes of formation, preservation and strengthening of health. It was monitored the readiness of future engineer-pedagogues of food profile for the formation of sanitary and hygienic culture of students of vocational education institutions, which included an analysis of the training state and an experiment. There were defined the readiness criteria of future engineer-pedagogues of food profile for the formation of sanitary and hygienic culture of students of vocational education institutions and its indicators: (clear definition of the place of health in the hierarchy of values, activity and motivational focus on success in professional activities, characteristics of mental properties and states of valeologically motivated personality of higher education seekers); cognitive (pedagogical, biological and hygienic knowledges, motives for obtaining professional-pedagogical and health-preserving knowledges; desire for self-education and its orientation on the realisation of sanitary and hygienic culture among students in terms of the vocational education institutions, the presence of the cognitive activity in health theory, and, in accordance with that, the knowledges system about formation, maintaining and strengthening the individual health; the ability to self-control and self-correction in the aspect of health protection of applicants for higher education); activity (gnostic, sanitary-hygienic, organisational-communicative and methodical skills, abilities, professional and personal qualities). Based on the defined criteria and indicators, the levels of readiness of future engineer-pedagogues of food profile to the formation of sanitary and hygienic culture of students in vocational education institutions were characterised: high, sufficient, medium, low.