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Principles of rational nutrition
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PRINCIPLES OF RATIONAL NUTRITION
AND METHODS OF IT CONTROL
It was developed by academician A. A. Pokrovski and now is recommended by the WHO for estimation correctness of an individual nutrition and nutrition of the population of the different countries. It is a scientific basis of hygiene of nutrition.
1. Conformity caloric content of nutrition to the daily energy allowance. The main principle of the rational nutrition – the analysis nutrition begins from it.
METHODS of the control:
Caloric content of nutrition is determined:
а) By table-settlement way (in view of a diet and under tables of food value of products) with the help of calorimetric factors
Calorimetric factors of nutrients:
1g proteins and 1 g carbohydrates = 4 Kcal, 1g fats = 9 Kcal.
Protein gives 14 % daily calories, fats - 30 %, carbohydrates - 56 %.
b) Laboratory - burning 100 g food product in a calorimetric bomb.
Daily energy losses:
Consists from the basic exchange + energy allowance for work + 10 % from the basic exchange on digestion peep.
The basic exchange pays off under tables on a sex, age, growth and weight.
Ways definition energy allowance for work:
а) Table-chronometric method (on time performance of any activity),
b) Direct calorymethry (in the calorimetric chamber)
c) Indirect calorymethry (on respiratory factor = O2/CO2)
2. OPTIMAL BALANCE of nutrients. The diet should contain all necessary nutrients: proteins, fats, carbohydrates, vitamins, mineral substances in optimum ratio. It provides the best absorbing and high-grade use of food substances. Examples of balance:
Ratio proteins: fats: carbohydrates (P: F: C) = 1: 1: 4 (the adult person), 1: 1: 5 (heavy physical work), 1: 0, 8: 3 (older persons), 1: 1: 3 (children).
Ratio between proteins: animals 60 %, vegetative 40 %,
Ratio between fats: animals 70-80 %, vegetative 20-30 %
Ratio between carbohydrates: the unprotected 10-15 %, protected 85-90 %.
Ratio Са: P = 1: 1, 5 etc.
Ways of the control: а) table-settlement, b) laboratory (proteins in products are determined on Keildal, fats - on Sokslet).
3. Optimal regimen of diet. The food should be accepted in 4-5 hour (time of evacuation function stomach), i. e. 4-5 time a day. Reception food less, than in 2 hours it is not optimum - gastric secretion is oppressed. A nutrition less 3-4 time is harmful - in view of the big appetite the person eats plenty food - hypercholesterolaemya, hyperlipaemya, adiposity etc.
Importance receptions of food in same time + (-) 30 minutes - maintenance conditioned reflex activity of digestion. Recommended distribution daily caloric content on receptions of food:
Breakfast - 25-27 %, 2-nd breakfast 10-15 %, dinner 35-45 %, supper 10-20 %.
Ways of the control. Questioning about a diet and definition of caloric content of each reception of food.
4. Good organoleptic properties food, its high comprehensibility, favorable conditions of reception food. It is need formaintenance normal conditioned-reflex activity of digestion (Acad. I. P. Pavlov).
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5. Safety food in chemical and epidemiological attitude. Absence in products chemical substances or microbes is higher than allowable levels - opportunity food poisonings. Now it is very important principle in view of global pollution of biosphere by heavy metals, pesticides etc. Ways of the control: chemical and bacteriological analyses.
THEORIES AND CONCEPTS OF NUTRITION
The hemopoietic antique theory of nutrition ARISTOTEL - HALEN (blood is a food, transformed in intestines)
SCIENTIFICALLY PROVED THEORIES OF NUTRITION:
1. Classical theory of the balanced nutrition acad. A. A. Pokrovsky (60 years ХХ century)
2. Theory of adequate nutrition аcad. A. M. Ugolev (1975) – in addition to the theory of the rational nutrition it is take into account membrane and endocellular digestion
3. Function - homeostatic theory of nutrition V. V. Vanchanen (1995) – also taking into account functions and biological effects of different nutrients.
THE NONCONVENTIONAL (UNSCIENTIFIC) CONCEPTS OF NUTRITION
( Contain both rational moments and antiscientific positions)
1. Vegetarianism (veganstvo)
2. Nutrition of macrobiotics (Japan)
3. The concept " «yan" and " «in" (China)
4. Nutrition in yogi system
5. Separate nutrition on G. Shelton
6. Nutrition of the ancestors (uncooked food, dry food)
7. Reduced nutrition (theory of «alive energy” in vegetable food)
8. Concept coefficients alimentary value E. Carise (« point diet») (Germany)
9. Complete long-lived or time starvation (only under medical control)
10. Absolutization optimality of nutrition (Selection diet for each separate man - USA)
Danger of using such diets is that violations of health can appear after long time and person can not connect it with using diet in past.
THEME № 6. VALUE VARIOUS NUTRIENTS IN NUTRITION. FUNCTIONS OF THE PROTEINS, FATS, CARBOHYDRATES, VITAMINS AND MINERAL SUBSTANCES IN NUTRITION.
A part of hygiene of nutrition, devoted to learning the functions of food substances (nutrients) in organism, named NUTRICIOLOGY.
STRUCTURE of FOODSTUFF:
1) Nutrients - proteins, fats, carbohydrates, vitamins, mineral substances.
2) Not alimentary substances - the substances giving to products organoleptic property (color, a smell etc. )
3) Antyalimentary substances – antitrypsines (in wet egg protein), antivitamins (ascorbinaza, tiaminaza), antimineral substances (phytates, oksalates).
4) Toxic substances:
а) Inherent in products - toxins of poisonous mushrooms, solanin in a potato etc.
b) Casually got pollutants from environment - pesticides, heavy metals, dioxines etc.
FUNCTIONS NUTRIENTS
| Function | NUTRIENTS |
| Energy | carbohydrates, fats, proteins, organic acids etc. |
| Plastic | proteins, mineral substances, fats, carbohydrates |
| Bioregulatory | proteins, vitamins, mineral substances |
| Adaptive-regulatory | proteins, water |
| Immunoregulatory | proteins, vitamins etc. |
| Treatment-and-reabilitation | dietary products with the improved composition of nutrients and adequate caloricity |
| Signal-motivation | gustatory and extractives (spice, seasoning) |
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