Presentation - rational nutrition. Presentation on the topic "rational nutrition" Presentations on rational nutrition

Fundamentals of rational nutrition Modern views on issues of child nutrition Principles of organizing therapeutic and preventive nutrition Federal Service for Surveillance in the Sphere of Protection of Consumer Rights and Human Welfare Federal State Institution "EMNTs Health Protection of Workers of Industrial Enterprises" Ural Federal Center for Healthy Nutrition

Every year, about a person becomes disabled for the first time in the country, which is 0.8% of the working population. % disability is caused by nutrition-related diseases. According to the US Department of Health: 68% of all deaths in 1988 were the result of diseases associated with poor nutrition Murray M.E.

Reasons for the increase in nutrition-related diseases Industrialization of agriculture Modernization of food technologies Increased polymorphism of genes associated with the nutritional status of a person - individual reaction of the body to the characteristics of the diet Disturbance of intestinal microbial ecology

Norms of physiological needs for energy and nutrients Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation MR from

The main provisions of the Concept of Optimal Nutrition (MR –08 “Norms for physiological needs for energy and nutrients for various groups of the population of the Russian Federation”), the energy value of a person’s diet must correspond to the energy expenditure of the body; The amounts of consumption of basic nutrients - proteins, fats and carbohydrates - must be within the physiologically necessary ratios between them. The diet provides physiologically necessary amounts of animal proteins - sources of essential amino acids, physiological proportions of unsaturated and polyunsaturated fatty acids, the optimal amount of vitamins; the content of macroelements and essential microelements must correspond to the physiological needs of a person; the content of minor and biologically active substances in food must correspond to their adequate consumption levels

Only food is the only digestible source of energy necessary for: maintaining the structural integrity of organs and tissues and preventing their decay ensuring the constant functioning of vital internal organs (brain, heart, kidneys, etc.) performing various forms of physical and mental work, including the learning process children of all ages ensuring the growth and development of children

Food is a supplier of a wide range of exogenous regulators of metabolism, which are primarily vitamins, some mineral salts and trace elements, as well as individual amino acids, fatty acids and sugars “nutrients”, biologically active substances, essential nutrients

Essential nutrients are understood as compounds that are not synthesized in the body (or are synthesized in insufficient quantities), but are necessary components of physiological or metabolic systems, and the absence of which inevitably leads to disruption of the functioning of these systems.

Regulatory effects of some nutrients in humans Nutrients Object of regulation Physiological effects Thiamine (B1) Enzymes Pyruvate dehydrogenase and transketolase Regulation of key stages of the most important processes of carbohydrate metabolism glycolysis and the pentose cycle Riboflavin (B2) Niacin (PP) Flavin enzymes and dehydrogenases Regulation of cellular oxidation processes Vitamins E , A, C, microelement selenium, sulfur-containing amino acids, etc. Antioxidant systems of blood and tissues Regulation of the processes of peroxidation of lipids and other biopolymers Vitamins A, E, K Cellular and subcellular membranes Maintaining the structural integrity and regulation of the functioning of biomembranes Microelement iodine Thyroid hormones Implementation of the hormonal effects of thyroxine and other thyroid hormones Polyunsaturated fatty acids (PUFAs) of the ω-6 and ω-3 families Eicosanoids (prostaglandins, thromboxanes, simple cyclins, etc.) Synthesis of eicosanoids and the implementation of their multifaceted effects Aromatic amino acid tryptophan Serotonin Formation of serotonin and the implementation of its effects (for example, as a mediator inhibition in the central nervous system) Monosaccharide galactose Cellular receptors Construction of receptors and their functioning (for example, removal of transferrin from the bloodstream)

As a consequence of the current nutritional structure, the following nutritional status disorders come to the fore: protein deficiency, reaching 15-20% of the recommended values; deficiency of polyunsaturated fatty acids (PUFAs) against the background of excess consumption of animal fats; deficiency of most vitamins, detected in more than half of the population: 60-70% vitamin C, 30-40% B vitamins and folic acid, 30-40% ß-carotene; deficiency of a number of minerals and trace elements, such as calcium, iron, iodine, zinc; deficiency of dietary fiber; insufficient provision of the body with minor biologically active food components. leading in terms of the degree of negative impact on the health of the population is the deficiency of micronutrients, vitamins, microelements, individual PUFAs, etc., leading, first of all, to a sharp decrease in the body’s resistance to adverse environmental factors due to disruption of the functioning of antioxidant defense systems and the development of immunodeficiency states

At the same time, food can serve as a carrier of various contaminants of both microbial and chemical origin Contaminants The most common products contaminated with these contaminants Pathological conditions caused by contaminants Bacterial (pathogens of dysentery, typhoid fever, botulism, brucellosis, salmonella, streptococci, staphylococci, opportunistic microorganisms: (Cl. Perfringens, B. cereus, Klebsielea pneumoniae, etc.) Viral (causative agents of hepatitis A) Mycotoxins (aflatoxins B1, M1, T-2 toxin, deoxynivalenol, zearalenone, patulin, etc.) Biological Perishable products (dairy, confectionery, meat; salads, vinaigrettes, pates, eggs, etc.) All types of products, dishes Milk and dairy products, grain and products of its processing, apples, pears, fish Shigellosis, typhoid fever, botulism, brucellosis, salmonellosis, staphylococcal, streptococcal and other foodborne toxic infections Hepatitis A Mycotoxicoses (including aflatoxicosis, fusarium, etc. Toxic elements: heavy metals (lead, cadmium, zinc, copper, etc.) mercury arsenic Pesticides Nitrates Chemicals Vegetables and other products Fish, seafood, milk Milk and dairy products, algae, seafood Milk and dairy products, grains and grain products, fish, meat, vegetables, etc. Vegetables (beets, carrots, melons, zucchini, etc.) Acute and chronic intoxication with lead, cadmium (Itai-Itai disease) and etc. Chronic mercury intoxication, Minamoto disease Chronic arsenic intoxication Acute and chronic intoxication, hepatitis, immunodeficiency states, etc. Acute and chronic intoxication, metahemoglobinemia (in children of the first year of life)

Food is a protective factor against infections and adverse environmental influences; the nutritional factor is necessary for the formation and adequate functioning of all the body’s defense systems (skin, mucous membranes, including the digestive tract, immune system, antioxidant system, enzyme systems for detoxification of foreign substances, etc. ) food is a nonspecific antidote against many contaminants and has a nonspecific cancer- and radioprotective effect

Rational nutrition of children and adolescents is one of the most important conditions ensuring their harmonious growth, timely maturation of morphological structures and functions of various organs and tissues, optimal parameters of psychomotor and intellectual development, the body’s resistance to infections and other adverse external factors

Basic physiological functions of the nutritional factor for children and adolescents: nutrition should provide children and adolescents with the energy they need and the entire amount of replaceable, conditionally essential and essential nutrients in accordance with their age-related physiological needs, state of health, physical development and other individual characteristics, in including the tolerance of certain products; The nutritional factor is a necessary condition for maintaining the physical and mental health of children and adolescents.

INFLUENCE OF NUTRITION ON PHYSICAL HEALTH bronchopulmonary (protein, PUFAs, phospholipids, vitamins A and E) cardiovascular (ω-3 and ω-6, PUFAs, AO, calcium, potassium, magnesium) digestive (protein, carbohydrates, including including plant fibers, PUFAs, vitamins A, E, C, B, etc., selenium) muscle (protein, carbohydrates, calcium) hematopoietic (protein, iron, copper, vitamins E, C, B6, B12, folic acid) Adequate maturation and functioning of various organs and systems: Harmonious growth (optimal level of energy and protein, PUFAs, vitamin A, zinc)

System of age-related adaptation to changing living and learning conditions Preschoolers Immaturity of the immune system, digestive organs and masticatory apparatus. Junior schoolchildren Adaptation to school, changes in lifestyle associated with learning, new social circles and social status leave an imprint on both the organization of schoolchildren’s meals and individual habits and skills; an increase in physiological needs for energy, basic nutrients, macro- and micronutrients due to an increase in body size Children under puberty High school students (14-18 years old) Overfatigue, load on the visual analyzer, bad habits, physical inactivity

Features of the development of the body of children at school age: the formation of the skeleton and skeletal muscles is completed; there is a sharp neuro-hormonal restructuring that underlies puberty in adolescents; qualitative changes occur in the neuropsychic sphere associated with learning processes

Critical nutritional factors for schoolchildren of different ages Protein with high biological value, vitamins B1, B6, omega-3 PUFAs, pro- and prebiotics Adequate glycemic index, calcium, magnesium, iron, copper, folic acid, vitamin B Protein with high biological value, vitamins B1, B6, B2, PP, C, food antioxidants, omega-3 PUFAs, pro- and prebiotics 7-10 years

Typical nutritional regimens for schoolchildren when studying in the first and second shifts. A student’s nutritional regimen depends on the academic load, sports, work activity and other factors. We can recommend the following typical diets for schoolchildren studying in the first and second shifts: Breakfast at home Lunch at home (before leaving for school) Hot meals at school Dinner at home Second Breakfast at home Hot breakfast at school Lunch at home or at school Dinner at home First Type and place of meals Reception hours food change

Features of adolescence: the greatest absolute and relative (per unit of body weight) need for energy and all nutrients (during this period, the increase in height is 20% of the height of an adult, and the increase in body weight is about 50% of body weight adult) The processes of active growth cover a 5-7 year period, and the period lasting about 2 years with the highest growth rate is called the period of octopus growth

Medical and biological requirements for baby food products must include Requirements for nutritional value indicators Requirements for safety indicators - sanitary and chemical; - sanitary microbiological; - radiological - organoleptic, including consistency, rate of dissolution of the mixture, taste; - proteins, fats; - vitamins, mineral salts and microelements; - acidity of GMM and GMO

System of hygienic examination of school food products: detailed analysis of the ingredient composition and nutritional value of products; preference for products made from high-quality raw materials and which are good sources of protein with high biological value, PUFAs, essential micronutrients; limiting products with low nutritional value (certain types of confectionery, low-fat dairy products, popcorn, chewing gum, etc.); exclusion of products containing large amounts of artificial colors, flavors and stabilizers; limiting fats high in trans isomers and products based on them; exclusion of products containing alcohol.

The main problems of nutrition of the population of the region Low consumption of basic types of food compared to recommended physiological needs, except for bread and bakery products. Protein deficiency, including of animal origin. High consumption of animal fat. Deficiency of complex carbohydrates Insufficient intake of minerals, microelements, in particular calcium, phosphorus, iron, iodine, fluorine, selenium, Deficiency of vitamins A, C, B, PP, E Contamination of food with toxic elements (lead, cadmium, mercury)

THE MOST COMMON NUTRITIONAL VIOLATIONS IN THE CONSTRUCTION OF SCHOOLCHILDREN'S DIETS INSUFFICIENT USE OF: VEGETABLES, FRUIT, FISH, DAIRY PRODUCTS, VEGETABLE OILS EXCESSIVE CONSUMPTION OF: SALT, SPICES, SUGARES AND HIGH-FAT PRODUCTS CONTAINING TRANS-ISOMERS OF FATTY ACIDS

The main directions of hygiene of baby food Safety of baby food Nutritional value of baby food Organizing children's nutrition Teaching rational principles of healthy nutrition for children 1 year of life early age preschoolers schoolchildren

Ways to optimize school meals Maintaining proper nutrition Maximizing the number of children receiving hot meals in schools from the budget, as well as from funds raised from other sources (parents, sponsors, etc.) Improving the organoleptic properties of food Increasing the vitamin value of diets students

WAYS TO IMPROVE CHILDREN'S SUPPLY OF MICRONUTRIENTS OPTIMIZATION OF RATIONS AND MENU WITH THE INCLUSION OF VARIOUS GROUPS OF PRODUCTS - CARRIERS OF DIFFERENT MICRONUTRIENTS INCLUSION INTO RATIONS OF SPECIALIZED PRODUCTS ENRICHED IN MICRONUTRIENTS ENRICHED CONDITIONING READY DISHES WITH MICRONUTRIENTS USING READY PREMIXES (“PREMIXIZATION” OF DISHES – SIMILAR TO VITAMINIZATION) INCLUSION INTO DIETS VITAMIN AND MINERAL PREPARATIONS (IN THE FORM OF DRAGEES, LASTILLES, DRINKS, ETC.)

Consequences of malnutrition at an early age Decreased resistance, immunodeficiency Disorders of physical and neuropsychic development Metabolic diseases: obesity diabetes mellitus hypertension Cardiovascular diseases Reduced life expectancy Functional disorders of the gastrointestinal tract Frequent acute respiratory viral infections Bronchitis Bronchial asthma Diseases of the gastrointestinal tract 2 .5 years -2.5 years

Principles of organizing therapeutic and preventive nutrition On the implementation of Order 330 of the Ministry of Health of the Russian Federation "On measures to improve therapeutic nutrition in medical institutions of the Russian Federation" into the practice of medical institutions

The main tasks of modern dietetics: diagnosis of disorders of nutritional structure, nutritional status and metabolism; nutritional correction of nutritional disorders, nutritional status and metabolism; creation of diets for various categories of patients; development and inclusion of functional, specialized and dietary food products into the diet; rehabilitation and restoration of individual health.

Recent years have been characterized by sharply increased attention to the organization of dietary (therapeutic and preventive) nutrition. This is due to the understanding of the negative health consequences that are caused by violations of the nutritional structure and nutritional status that are widely identified and widespread among the population.

The need for nutrients and energy as the basis for modeling the chemical composition and energy value of diet in a hospital setting The official recommendations for the consumption of basic nutrients and energy for various categories of the population currently in force in the Russian Federation are based on physiological nutritional standards, which not only serve as a criterion for assessing actual nutrition, but are also used in organizing dietary (therapeutic and preventive) nutrition in various institutions

The need for nutrients and energy as the basis for modeling the chemical composition and energy value of a diet in a hospital setting For patients receiving treatment in a hospital setting, the starting position when calculating the energy requirement is the level of energy expenditure, including: energy consumption for basal metabolism (on average 1 kcal/kg x hour) food absorption (approximately 5-10% of total energy expenditure) physical activity

Basic principles of organizing nutrition in health care facilities Dietary (therapeutic and preventive) nutrition is based on the physiological needs of a healthy person for nutrients and energy, which are adjusted based on the characteristics of pathogenesis, clinical course, stage of the disease, severity of metabolic disorders, risk factors for the development of nutrition-related diseases for each specific patient

Basic principles of organizing nutrition in health care institutions Until 2003, dietary (therapeutic and preventive) nutrition in health care institutions was built on a nosological principle in the form of dietary rations developed by the State Research Institute of Nutrition of the Russian Academy of Medical Sciences and approved by orders of the Ministry of Health of the USSR, in relation to each specific disease, which were designated by numbers from 1 to 15 Numbered diet system founded by M.I. Pevzner, included 15 basic diets and their numerous modifications depending on the characteristics of the course of another disease. In total, more than 60 variants of dietary tables were developed. In practical diet therapy, with all the variety of nosologies, five diet options were mainly used: 1,5,7, 9 and 15

Basic principles of organizing nutrition in health care facilities To improve the organization of therapeutic nutrition and increase the effectiveness of its use in the complex treatment of patients, the Ministry of Health of the Russian Federation issued order No. 330 dated August 5, 2003 (as amended on October 7, 2005, January 10, April 26, 2006 ) "On measures to improve clinical nutrition in medical and preventive institutions of the Russian Federation"

In order to clarify a number of provisions of the order of the Ministry of Health of the Russian Federation dated August 5, 2003 No. 330 “On measures to improve clinical nutrition in medical institutions of the Russian Federation”, the following was issued: letter of the Ministry of Health of the SR RF dated No. 2510/ “On the application of order of the Ministry of Health of Russia N 330 from the city “On measures to improve clinical nutrition in medical and preventive institutions of the Russian Federation”; letter from the Ministry of Health of the SSR of the Russian Federation dated N 3237-BC “On the application of the order of the Ministry of Health of Russia N 330 from the city “On measures to improve clinical nutrition in medical institutions of the Russian Federation”; methodological letter of the Ministry of Health of the SSR of the Russian Federation from the city “Method of determining nutritional status of patients and methods of its correction with specialized medical nutrition products in conditions of inpatient and sanatorium-resort treatment"; methodological recommendations of the Ministry of Health of the Slovak Republic of the Russian Federation from the city "Organization of medical nutrition in medical institutions."

The order determined the role and importance of therapeutic nutrition in the complex therapy of patients. The basic provisions on the use of specialized mixtures and dietary products in therapeutic nutrition were established. Standards for natural food products were established. The possibilities for independently including specialized mixtures and dietary foods in diets were expanded.

Clinical nutrition Artificial nutrition Parenteral nutrition Solutions for parenteral administration Enteral nutrition Enteral nutrition mixtures Medical nutrition Natural foods Specialized dietary products and dishes Dietary products themselves Specialized mixtures with targeted changes in the chemical composition

Medical nutrition In order to optimize therapeutic nutrition, improve the organization and improve its quality management, in accordance with the order, a new nomenclature of diets (a system of standard diets) is being introduced in medical institutions, differing in the content of basic nutrients and energy value, food preparation technology and average daily set of products

The principles for constructing standard diets are based on the following indicators: average daily set of products; quantitative and qualitative composition of basic nutrients; energy value of the therapeutic diet; protein content in the diet; technology for preparing dietary dishes

The system of standard diets is based on the principle of adapting the chemical composition and energy value to the individual clinical and pathogenetic features of the disease. Previously used diets of the number system (diets NN 1-15) are combined or included in the system of standard diets, which are prescribed for various diseases depending on the stage, degree severity of the disease or complications from various organs and systems

System of standard diets p p Variants of standard diets Designations of standard diets in the documentation of the catering unit Previously used diets of the number system 1. The main version of the standard diet ATS 1,2,3,5,6,7,9, 10, 12, 13, 14, Option diet with mechanical and chemical sparing (gentle diet) SB 16, 46, 4v, 5p (option I) 3. Diet option with an increased amount of protein (high-protein diet) VBD 4e, 4ag, 5p (option II), 7c, 7d, 9b, 106, 11, R- I, R - II 4. Diet option with a reduced amount of protein (low-protein diet) NBD 76, 7a 5. Diet option with a reduced calorie content (low-calorie diet) NBD 8, 8a, 8o, 9a, 10c

State autonomous educational institution
secondary vocational education
Novosibirsk region "Novosibirsk Medical College"
Balanced diet
Completed:
2nd year student
day department
Groups No. C22-3
Sadovsky S.A.

What does “rational nutrition” mean to us?

Rational nutrition is nutrition
balanced in energy
attitude and content
nutrients depending
on gender, age and type of activity.
Balanced nutrition involves:
1. Energy balance
2. Balanced diet
3. Compliance with diet
Currently, most
our population is not fed
does not correspond to this concept
only due to insufficient
material security, but also
due to lack or deficiency
knowledge on this issue.

First principle: energy balance

Daily energy value
diet should
meet energy costs
body.
The body's energy expenditure depends on
gender (for women they are lower on average
by 10%), age (in older people
they are lower by an average of 7% in each
decade), physical
activities, professions. For example,
for people with mental work
energy consumption is 2000-2600 kcal, and for athletes or
persons involved in heavy
physical labor, up to 4000 - 5000
kcal per day.

Second principle: balanced nutrition

Each organism needs a strictly defined amount of food
substances that must be supplied in certain proportions.
Proteins are the main building material of the body,
source of synthesis of hormones, enzymes, vitamins, antibodies.
Fats have not only energy, but also plastic value
due to the content of fat-soluble vitamins, fatty acids,
phospholipids.
Carbohydrates are the main fuel material for life
body. The category of carbohydrates includes dietary fiber (fiber),
playing an important role in the process of digestion and absorption of food.

Protein ratio
fats and carbohydrates for
middle aged people
should be (by weight) 1:1
: 4 (for severe
physical work 1: 1: 5),
for young people - 1: 0.9: 3.2.
These substances the body
gets only that
case if consumed
varied food,
including six
main product groups:
dairy; meat, poultry,
fish; eggs;
bakery, cereal,
pasta and
confectionery;
fats; vegetables and fruits.

Proteins are vital
substances in the body. They
used as
energy source (oxidation 1
g protein in the body gives 4 kcal
energy), construction
material for regeneration
(restoration) of cells,
formation of enzymes and
hormones. Need
the body in proteins depends on
gender, age and energy consumption,
amounting to 80-100 g per day, including
including animal proteins 50 g.
Proteins must provide
approximately 10-15% of calories
daily ration. Part
proteins contain amino acids,
which are divided into
replaceable and irreplaceable. How
contain more proteins
essential amino acids, those
they are more complete.

Fats are the main
source of energy in
body (oxidation 1 g
fat gives 9 kcal). Fats
contain valuable
body substances:
unsaturated fatty
acids, phosphatides,
fat-soluble
vitamins A, E, K. Daily allowance
the body's need for
fat is on average
80-100 g, including
vegetable fats 20-25 g.
Fats should
provide approximately 35
% daily calories
diet. The greatest
value for the body
represent fats,
containing unsaturated
fatty acids, i.e. fats
vegetable
origin.

Carbohydrates are one of the main
energy sources (oxidation 1 g
carbohydrates gives 3.75 kcal). Daily allowance
the body's need for carbohydrates
ranges from 400-500 g, including
starch 400-450 g, sugar 50-100 g,
pectin 25 g. Carbohydrates should
provide approximately 50%
daily caloric intake. If
There is an excess of carbohydrates in the body, then they
turn into fats, i.e. excess
the amount of carbohydrates contributes
obesity
Complex carbohydrates are much worse
are assimilated. To indigestible carbohydrates
refers to fiber. Despite,
that there is practically fiber in the intestines
not digestible, normal
Digestion is impossible without it.

In addition to proteins, fats and carbohydrates
the most important component
rational nutrition are
vitamins - biologically active
organic compounds,
necessary for normal
life activity. Flaw
vitamins leads to
hypovitaminosis (lack of
vitamins in the body) and
avitaminosis (lack of vitamins
in organism). Vitamins in the body
are not formed, but enter it with
products. Distinguish
water soluble and
fat-soluble vitamins.
In addition to proteins, fats, carbohydrates and
vitamins the body needs
minerals that
used as
plastic material and for
enzyme synthesis. Distinguish
macroelements (Ca, P, Mg, Na, K, Fe) and
microelements (Cu, Zn, Mn, Co, Cr, Ni,
I, F, Si).

Third principle: diet

Meals should be fractional (3 - 4
times a day), regular (at the same time)
same time) and uniform,
the last meal should be
no later than 2 - 3 hours before bedtime.
With four meals a day
food calorie ratio
write in separate ways
be approximately equal to: 30, 15,
35, 20 %.
To ensure a healthy diet
it is important to stick to the basics
rules that will allow you to draw up
balanced diet.
Let's look at some of the
them:

Rules for proper nutrition.

It is very important not to overeat.
Snacking on the go is very harmful. During
food should be postponed for a short time
time.
You should consume a variety of
products.
You should eat at every meal
any of the following products: bread,
cereals and pasta, rice,
potato. These products are important
source of protein, carbohydrates, fiber and
minerals
You should eat several times a day
variety of vegetables and fruits
You should consume milk daily and
low content dairy products
fat and salt (kefir, sour milk, cheese,
yogurt).
You should limit your intake of sugars:
sweets, confectionery, sweets
drinks, dessert.

Total consumption of table salt, s
taking into account its content in bread,
canned and other products not
should exceed 1 teaspoon (6
grams) per day.
Body mass index must correspond
recommended limits (BMI – 20 - 25).
To preserve it, in addition to compliance
principles of rational nutrition,
should be maintained at a moderate level
physical activity.
Do not consume more than 2 servings
alcohol per day (1 serving contains approximately
10 g of pure alcohol). Higher
doses, even with a single dose,
harmful to the body.
Preference should be given
steaming food.
You should consume less fatty foods
meat.

nutritional rules for preventing obesity

A person needs so many calories that his weight does not exceed
limits of the corresponding Quetelet index. We need to keep an eye on the mass
constantly, making the necessary adjustments to nutrition and physical
loads, including the use of fasting days. For
obesity prevention requires:
Pay attention to information about the composition and calorie content
products on labels;
Do not get carried away with flour products, especially muffins,
containing fat and sugar;
Avoid excessive consumption of sugar and sweets, use
sugar substitutes;
Avoid foods rich in fat (sausages, sausages,
sausages, fatty dairy products);
Remember that alcoholic drinks, including beer, are high in calories;
Leave the table with a slight feeling of hunger, since the body is already
received enough food, but the signal about this had not yet reached
brain; Chew your food thoroughly, as this
promotes loss of appetite;
As your body weight increases, increase physical activity.

Contents: What is balanced nutrition? What is balanced nutrition? Why do you need a balanced diet? Why do you need a balanced diet? Nutrients. Nutrients. Basic laws of nutrition. Basic laws of nutrition. Basic requirements for a balanced diet. Basic requirements for a balanced diet.

Rational nutrition is also a timely supply of the body with food containing vital nutrients in optimal quantities, taking into account the nature of a person’s work and his individual characteristics: age, gender, height, weight. Rational nutrition is also a timely supply of the body with food containing vital nutrients in optimal quantities, taking into account the nature of a person’s work and his individual characteristics: age, gender, height, weight.

With food, a person receives the necessary elements that provide the body with energy, which is required for the growth and maintenance of tissue functioning. All nutrients are divided into six main types: carbohydrates, fats, proteins, vitamins, minerals and water. Proper nutrition allows the body to maximize its genetic potential. Recently, a lot of attention has been paid to rational nutrition as one of the important components of a healthy lifestyle. With food, a person receives the necessary elements that provide the body with energy, which is required for the growth and maintenance of tissue functioning. All nutrients are divided into six main types: carbohydrates, fats, proteins, vitamins, minerals and water. Proper nutrition allows the body to maximize its genetic potential.

Proteins are an essential component of all cells. There are about 50 thousand different types of proteins in the body. Proteins are an essential component of all cells. There are about 50 thousand different types of proteins in the body. In the digestive tract, proteins are broken down into amino acids, which are absorbed into the blood and enter the cells. In cells, they build their own proteins characteristic of a given organism. In the digestive tract, proteins are broken down into amino acids, which are absorbed into the blood and enter the cells. In cells, they build their own proteins characteristic of a given organism.

Fats. Fats are the main substances with the help of which the body stores energy. The body can store much more fat than glycogen. When more fat is consumed than the body needs, it is stored in fat cells. If this process is intense, the person becomes obese. Fats are the main substances with the help of which the body stores energy. The body can store much more fat than glycogen. When more fat is consumed than the body needs, it is stored in fat cells. If this process is intense, the person becomes obese.

Carbohydrates. Carbohydrates are organic compounds consisting of carbon, hydrogen and oxygen. Carbohydrates are found in all foods, but they are especially abundant in cereals, fruits and vegetables. Based on the complexity of their chemical structure, carbohydrates are divided into two groups: simple and complex. Carbohydrates are organic compounds consisting of carbon, hydrogen and oxygen. Carbohydrates are found in all foods, but they are especially abundant in cereals, fruits and vegetables. Based on the complexity of their chemical structure, carbohydrates are divided into two groups: simple and complex.

Simple carbohydrates Complex carbohydrates White flour breads and pastas, baked goods Wholemeal breads and pastas Processed cereals Brown rice, buckwheat, oatmeal Fruit juices, soda Fresh fruit Candy, chocolate Whole grain bread SugarVegetables Honey Beans, beans, peas, lentils

Vitamins. Vitamins are organic chemical compounds needed by the body for normal growth, development and metabolism. Vitamins are organic chemical compounds needed by the body for normal growth, development and metabolism. Most vitamins are quickly destroyed in the body, and therefore their constant supply from the outside is necessary. Most vitamins are quickly destroyed in the body, and therefore their constant supply from the outside is necessary.

Minerals. Minerals are inorganic compounds, accounting for about 5% of body weight. They serve as structural components of teeth, muscles, blood cells and bones. Minerals necessary for muscle contraction, blood clotting, protein synthesis and cell membrane permeability. Minerals are inorganic compounds, accounting for about 5% of body weight. They serve as structural components of teeth, muscles, blood cells and bones. Minerals necessary for muscle contraction, blood clotting, protein synthesis and cell membrane permeability. The body receives minerals from food. They are divided into two classes: macroelements and microelements. The body receives minerals from food. They are divided into two classes: macroelements and microelements.

Macroelements (calcium, phosphorus, potassium, sulfur, sodium, chlorine and magnesium) are required by the body in relatively large quantities. Macroelements (calcium, phosphorus, potassium, sulfur, sodium, chlorine and magnesium) are required by the body in relatively large quantities. The need for microelements (iron, manganese, copper, iodine, calbate, zinc, and fluorine) is several times less. The need for microelements (iron, manganese, copper, iodine, calbate, zinc, and fluorine) is several times less.

Water. Water is one of the most important components of the body, making up its mass. Water is the main component of all biological fluids. It serves as a solvent for nutrients and waste. The role of water in regulating body temperature and maintaining acid-base balance is great. It participates in all chemical reactions occurring in the body. Water is one of the most important components of the body, making up its mass. Water is the main component of all biological fluids. It serves as a solvent for nutrients and waste. The role of water in regulating body temperature and maintaining acid-base balance is great. It participates in all chemical reactions occurring in the body.

Basic laws of nutrition. 1. A person’s needs for energy and nutrients depend on age, gender and the nature of the work performed. 2. The body's energy consumption of nutrients must be balanced by their intake from food. 3. Organic and mineral substances of food must be balanced with each other in relation to the needs of the body, that is, presented in certain proportions. 4. The human body requires the supply of a number of organic substances in finished form (vitamins, a number of amino acids and polyunsaturated fatty acids), without being able to synthesize them from other food substances. 1. A person’s needs for energy and nutrients depend on age, gender and the nature of the work performed. 2. The body's energy consumption of nutrients must be balanced by their intake from food. 3. Organic and mineral substances of food must be balanced with each other in relation to the needs of the body, that is, presented in certain proportions. 4. The human body requires the supply of a number of organic substances in finished form (vitamins, a number of amino acids and polyunsaturated fatty acids), without being able to synthesize them from other food substances.

5. Food balance is achieved through its diversity and inclusion of different food groups in the diet. 6. The composition of food and, accordingly, the set of food products must correspond to the individual characteristics of the body. 7. Exposure to food can strengthen or weaken the functioning of body systems. An increase in some functions under the influence of food may be accompanied by a weakening of others. A person is presented by nature with a choice of nutritional goals: he has to decide which of the functions he wants to strengthen, and what he can sacrifice. 8. Food must be safe for humans, and the culinary methods used to process it must not harm him. 9. The work of the body is subject to biorhythms. Following them, a person must follow a diet. 5. Food balance is achieved through its diversity and inclusion of different food groups in the diet. 6. The composition of food and, accordingly, the set of food products must correspond to the individual characteristics of the body. 7. Exposure to food can strengthen or weaken the functioning of body systems. An increase in some functions under the influence of food may be accompanied by a weakening of others. A person is presented by nature with a choice of nutritional goals: he has to decide which of the functions he wants to strengthen, and what he can sacrifice. 8. Food must be safe for humans, and the culinary methods used to process it must not harm him. 9. The work of the body is subject to biorhythms. Following them, a person must follow a diet.

Primary requirements. - sufficient energy value of food; -optimal qualitative and, to a lesser extent, quantitative composition of food; -sufficient amount of food and liquid; - dividing the daily diet into parts; - intake of compatible foods; - consumption of fresh foods that have not been subjected to various treatments; - maximum exclusion from the consumption of salt, sugar, alcohol, coffee, cocoa, tea, chocolate; - systematic cleansing of the body from toxins.

Doctors have done a great job interviewing thousands of people who have managed to lose weight. The survey showed that they have one thing in common: Doctors have done a great job interviewing thousands of people who managed to lose weight. The survey showed that they have one thing in common: they start every day with breakfast; they start every day with breakfast; adhere to a low-fat diet; adhere to a low-fat diet; weighed weekly;weighed weekly; devote about an hour a day to physical activity. devote about an hour to physical activity a day.

Type of obesity Male type (“apple”) Excess fat is deposited in the abdominal area More common in men Associated with metabolic syndrome, diabetes and cardiovascular diseases Female type (“pear”) Excess fat is deposited in the thighs and buttocks More common in women Reliable no connection with metabolic syndrome

With excess body weight, all organs and systems of our body suffer: Cardiovascular system Respiratory organs Digestive organs Liver Endocrine system Kidneys Joints, spine Veins Types of body mass Quetelet index Risk of cardiovascular diseases Lack of body weight > 18.5 Low Normal body weight 18 .5-24.9 Normal Overweight 25-29.9 Increased Obesity I degree 30.0-34.9 High Obesity II degree 35.0-39.9 Very high Obesity III degree 40 Extremely high WITH INCREASE IN WEIGHT INCREASES SHARPLY INCIDENCE OF AH 18.5 Low Normal body weight 18.5-24.9 Normal Overweight 25-29.9 High Obesity I degree 30.0-34.9 High Obesity II degree 35.0-39.9 Very high Obesity III degree 40 Extremely high WITH INCREASE IN WEIGHT, THE INCIDENCE OF AH SHARPLY INCREASES">

Bread, cereals, potatoes - 5 or more meals daily Meat, poultry, fish, legumes, nuts, eggs daily Fats, oils - (occasionally) Sweets (limited) Dairy products: kefir, yogurt, milk, cottage cheese, cheese daily Vegetables – 5-6 servings daily Fruits 5-6 servings daily

Pros and cons of fast diets O Atkins diet (Kremlin diet) - you can eat meat, fish, dairy products, limit - fruits, vegetables. Nutritionists call this diet a “ticket to the next world,” because the diet completely excludes carbohydrates, increases the risk of developing atherosclerosis, cardiovascular diseases, promotes the formation of kidney and gallstones, and provokes hormonal disorders. O Shelton diet (separate meals). The body becomes unaccustomed to coping with mixed foods and at the slightest deviation from the diet, problems arise in the gastrointestinal tract O Montignac system (refusal of foods with a glycemic index of more than 50). Requires strict adherence to all restrictions and the slightest deviation leads to weight gain. Fast diets and various pills that guarantee weight loss in 1-2 weeks will help you maintain a good figure for a month, then you will return to your previous weight or even gain weight.

Distribution of calories by meal time breakfast 25% second breakfast 15% lunch 35% afternoon snack 10% dinner 15% 1. If you are not used to having a hearty breakfast, then you need to change your habits and diversify your diet in the morning (a few spoons of porridge, hot toast, freshly squeezed juice ), after a few days your appetite will “wake up”. 2. If in the morning “the piece doesn’t go down your throat,” then you need to get up a minute earlier. And devote this time to preparing a delicious and beautiful breakfast. 3. If you can’t force yourself to get up early, then take care in the evening. Prepare a nutritious breakfast that fits your diet and put it in the refrigerator.

Calculation of daily caloric intake age years (0.0621 x weight in kg. + 2.0357) x 240 = _____ kcal years (0.0342 x weight in kg. + 3.5377) x 240 = _____ kcal Over 60 years old (0 .0377 x weight in kg. + 2.7545) x 240 = _____ kcal Diets with a calorie content below 1300 kcal are not recommended, because in this case the body does not receive the necessary nutrients for normal life women men age years (0.063 x weight in kg + 2.8957) x 240 = _____ kcal years (0.0484 x weight in kg + 3.6534) x 240 = _____ kcal Over 60 years old (0.0491 x weight in kg + 2.4587 ) x 240 = _____ kcal

Calorie content in 100 g of product 100 grams of product Kcal Lean lamb 166 Lean beef 170 Lean turkey 165 Boiled sausage Sausage semi-smoked Sausage s/c 500 Rabbit 180 Chicken without skin 150 Pork 357 veal 287 Chicken egg 59 Pink salmon 147 Carp 95 Shrimp 95 Marine cabbage 5 Capelin 212 Herring 145 Salmon 160 Canned fish in oil Canned fish in tomato Hake gram of product Kcal Cheese 260 Low-fat kefir 30 Natural milk 60 Milk ice cream 125 Creamy ice cream 178 Curdled milk 58 Sour cream 20% fat 206 Sour cream 30% fat 2 93 Dutch cheese 377 Cheese processed 271 Ketchup 98 Mayonnaise 627 Vegetable oil 900 Ghee 887 Creamy margarine 746 Buckwheat 335 Potatoes 83 Pasta 332 Oatmeal 385 Rice 283 Semolina 320

Calorie content in 100 g of product 100 grams of product Kcal Green onions 22 Onions 43 Raw carrots 33 Fresh cucumbers 15 Sweet peppers 23 White cabbage 28 Sauerkraut 14 Boiled cauliflower 18 Boiled potatoes 80 Fried potatoes 264 Boiled corn 123 Fresh radishes 20 Salad 1 4 Beetroot boiled 42 tomatoes 19 Garlic 106 Lemons 30 Parsley 47 Rye bread 190 Wheat bread 203 Rolls, baked goods grams of product Kcal Cake Sugar 374 Caramel Chocolate 540 Marmalade, pastille Halva 510 Jams, jams Compotes, juices Apricots 46 Oranges 48 Pineapple sy 46 Watermelon 38 Bananas 90 Grapes 70 Pear 42 Melon 40 Prunes 240 Rosehip 50 Apples 46 Raisins 260 Persimmon 62

Energy consumption for various types of physical activity Type of activity Kcal/hour Sleep Rest, lying awake Domestic work (washing dishes, cooking, ironing) Reading aloud Typing on the keyboard at a fast pace Working sitting Working standing Walking at a speed of 4 km/h Slow running Eating Skiing Swimming Cycling Digging

Example of calculating energy consumption per day Woman 56 years old, doctor Sleep: 8 hours x 50 kcal = 400 kcal Work in the office: 8 hours x 110 kcal = 880 kcal Household chores: 4 hours x 100 kcal = 400 kcal Rest (TV, reading books) : 2 hours x 65 kcal = 130 kcal Slow walking (road to work, store): 2 hours x 190 = 380 kcal TOTAL: 2190 kcal Taking into account gender: for women - minus 10% (200 kcal) Taking into account age 20% ( 400 kcal) TOTAL 1600 kcal. It is important to remember that for every 10 years after age 40, the body's metabolic rate decreases by 3%

Rational nutrition for diabetes mellitus type II O Bread and flour products: Rye, bran, wheat from second grade flour, on average about 200 g per day. You can eat unpalatable flour products by reducing the amount of bread. Exclude Exclude: products made from butter and puff pastry. O Soups Soups from various vegetables, cabbage soup, borscht, beetroot soup, meat and vegetable okroshka, weak low-fat meat, fish and mushroom broths with vegetables, permitted cereals, potatoes, meatballs. Exclude: Exclude: strong, fatty broths, milk soups with semolina, rice, noodles. O Meat, poultry Lean beef, veal, rabbit, chicken, boiled and stewed turkey are allowed. Exclude Exclude: fatty meats, duck, goose, smoked meats, most sausages, canned food. O Fish Low-fat varieties boiled, baked, sometimes fried. Canned fish in its own juice. Exclude: Exclude: fatty types and varieties of fish, salted, smoked, canned in oil, caviar.

Balanced nutrition for type II diabetes mellitus O Dairy products O Milk and fermented milk drinks, low-fat and low-fat cottage cheese and dishes made from it. Sour cream – limited, unsalted and low-fat cheese. Exclude: Exclude: salty cheeses, sweet curd cheeses, cream. O Cereals Carbohydrates are limited within the norm: buckwheat, barley, millet, pearl barley, oatmeal, legumes Exclude: Exclude: rice, semolina and pasta O Vegetables. Potatoes are limited taking into account carbohydrate standards (carbohydrates are also contained in carrots, beets, and green peas). It is preferable to eat cabbage, zucchini, pumpkin, lettuce, cucumbers, tomatoes, and eggplants. Vegetables can be consumed raw, boiled, baked, or stewed. Exclude Exclude: fried, salted and pickled vegetables. O Sweet dishes. You can eat fresh fruits and berries of sweet and sour varieties in any form. Jelly, sambuca, mousses, compotes, candies with xylitol, sorbitol or saccharin. Exclude: Exclude: grapes, figs, raisins, bananas, sugar, jam, candy, ice cream.

Rational nutrition for arterial hypertension You should monitor the consumption of salt (sodium chloride) 2.3 g per day = level teaspoon. The physiological norm for salt consumption is 2.3 g per day = level teaspoon. 1. Buy fresh meat and poultry, not sausages, smoked meats and semi-finished products (they contain times more salt than the daily norm) 2. Buy fresh or frozen vegetables, not canned 3. Do not buy highly mineralized mineral water with high sodium chloride content 4. Cook with a minimum amount of salt. To begin with, reduce the amount of salt by half from the usual 5. If food seems tasteless, add lemon juice or other vegetable and fruit juices to add natural flavor. In this situation, greens (parsley, dill, cilantro, etc.), garlic, onions, horseradish are indispensable. You can use allspice, basil, bay leaf, cumin, cinnamon, paprika and other spices.

Rational nutrition for arterial hypertension 6. Steam food and only then add salt. 7. Never add salt to your food at the table. Remove the salt shaker from the table. 8. Do not eat a lot of ready-made sauces - ketchup, soy sauce, teriyaki and wasabi sauces. 9. Limit the consumption of large doses of strong tea and natural coffee to 3 cups a day, and if they increase blood pressure, cause palpitations and insomnia, completely abandon them, replacing them with coffee drinks made from chicory, barley, and hibiscus tea. 10. Herbal “stimulants” are contraindicated - ginseng, lemongrass, eleutherococcus, radiola rosea. 11. In the evening, drink tea with lemon balm, mint, chamomile, valerian, hawthorn. 12. Be sure to include red fish in your menu. The omega-3 fatty acids it contains have a good effect on the condition of the vascular wall, making it less sensitive to pressor (pressure-increasing) effects.

Cholesterol-lowering products Recommended Recommended: Vegetable oils Vegetable oils: olive, sunflower, corn or soybean. Poultry: Poultry: chicken, chicken, skinless turkey. Meat: Meat: beef, veal or lean pork Grains Grains: all, preferably whole grains as they are high in dietary fiber Drinks: Drinks: still mineral water, tea, natural juices from fruits and vegetables. Seasonings: Seasonings: basil, dill, cumin, extragon, thyme, marjoram, parsley, pepper. Vegetables: Vegetables: must be consumed at least three times a week, without fat and oil, without cheese and fatty sauces. Fruits Fruits: You must eat at least two servings of fruits a day, giving preference to fruits with peel and pulp; citrus fruits must be present: oranges, tangerines, lemons. Low-fat dairy products Low-fat dairy products: milk, yogurt, cheese and cottage cheese. Fish: Fish: varieties containing Omega 3, such as salmon. Omega 3 reduces blood viscosity, reducing the risk of blood clots.

Cholesterol-lowering products Exclude Exclude: Meat and poultry: Meat and poultry: duck, smoked meats, fatty pork and beef Sausages: Sausages: fatty smoked sausages, pates, lard, ham, sausages. By-products: By-products: liver, lobes, brains. Dairy products: Dairy products: whole and concentrated milk, cream, full-fat sour cream and yogurt, fatty hard and processed cheeses. Bread: Bread: all confectionery products, bakery products with the exception of whole grains. Fish: Fish: cooked with sauces, smoked or marinated Seafood: Seafood: shrimp, squid Eggs: Eggs: no more than 2 eggs per week, and no more than one egg yolk per day When preparing foods, try not to use fat, give away preference for grilled, baked, boiled, stewed and steamed foods. When purchasing foods, always read the label carefully and choose cholesterol-free foods.

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Presentation on the topic: “Rational nutrition” was prepared by students of grade 10-B of secondary school II-III st. No. 2 Starobelsk Butko Valeria Petrov Pavel Kirpa Alexander

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Purpose of the work: to find out the principles of rational nutrition, as well as the role and content of essential nutrients.

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Plan Concept of rational nutrition Basic principles of rational nutrition 3. Proteins 4. Carbohydrates 5. Fats 6. Conclusions

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The concept of rational nutrition Rational nutrition is a diet in which the body receives all nutrients, vitamins and mineral salts with food products in the quantities necessary for normal life.

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Basic principles of rational nutrition With rational nutrition, the choice of this or that dish, this or that diet is determined by a person’s awareness of the need to maintain energy balance in his body. Therefore, the general meaning of focusing on maintaining energy balance is in accordance with what is received and what is spent. And therefore, if you count calories, then count not only the caloric content of food, but also the daily energy consumption for each type of activity. In addition to the types of activities, it is necessary, in theory, to take into account the ambient temperature. In winter, additional energy costs are required to warm the body, which should be taken into account when planning the calorie content of the seasonal diet.

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Energy balance All the energy the human body needs comes from food. Currently, it is believed that 1 gram of food protein provides 4 kilocalories, 1 gram of fat - 9, and 1 gram of carbohydrates - 4 kilocalories. Thus, knowing the chemical composition of food, it is easy to calculate how much energy material a person receives per day.

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In the diet of a healthy person, the optimal mass ratio of proteins, fats and carbohydrates should be 1: 1.2: 4, respectively.

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Norms of daily intake of essential nutrients for schoolchildren Age: 7-16 Energy value (kcal): 2000-2500 Proteins, g: 75-90 Fats, g: 70-90 Carbohydrates, g: 285-400

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Squirrels Squirrels are a “construction” plastic material. The main one is protein of animal origin, because... it contains essential amino acids that are not found in plant products. Proteins are necessary for the growth and renewal of cells and tissues of the body. They are found in meat, fish, dairy products, eggs, legumes, cereals, and nuts.

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Carbohydrates Carbohydrates are the main source of energy. They are found in cereals and cereals. There are a lot of them in confectionery products and potatoes.