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1.
32nd International DAAAM Symposium on Intelligent Manufacturing and Automation, DAAAM 2021 ; 32:4-9, 2021.
Article in English | Scopus | ID: covidwho-1686385

ABSTRACT

Problems of planning, management and optimal use of available human resources in the production process are very important for rational business management. The training of workers to service more jobs or vast number of machines with the aim of reducing the number of workers in the production process, thus balancing the workload, is an economic imperative. With the COVID 19 pandemic, the problem of reducing the number of workers in the production plant became even more notable. This paper presents a mathematical model for human resource planning. The application of the model was examined on the work potential, in terms of the interdisciplinarity of individuals, in the production system. © 2021 Danube Adria Association for Automation and Manufacturing, DAAAM. All rights reserved.

2.
Hrana i Ishrana ; 61(1):36-43, 2020.
Article in English | CAB Abstracts | ID: covidwho-1350833

ABSTRACT

COVID-19 has now been declared a pandemic by the World Health Organization (WHO), and people are under quarantine. During quarantine, continuously hearing or reading about the pandemic can have effects on different aspects of people's lives. One of these very significant effects is on human nutrition. This study aimed to summarize the experiences of the student population in behavior and the quality of nutrition during COVID-19 quarantine with special reference to certain microelements that are necessary for immune responses. Students were invited to do an online survey during May 2020. None of the participants were infected with COVID-19.34.2% of respondents were under stress due to constant information about the pandemic. A significant number of students had good nutritional habits. Most students did not feel a constant need for food (63.2%), nor did they consume larger amounts of food than usual (67.5%). Students (36.0%) were careful about the nutritional and energy value of food. Most of the students (86.8%) ingested micronutrients mostly through meals. The students had well-balanced meals that had a beneficial effect on their immune responses. Few students (13.2%) have used dietary supplements. Generally, this research may help for a better understanding of the importance of a proper and balanced diet and the use of dietary supplements for maintaining good health.

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