Rational NUTRI. G gh TION.pptx

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1. RATIONAL NUTRITION

2. INTRODUCTION Nutrition may be defined as the science of food and its relationship to health. It is concerned primarily with the part played by nutrients in body growth, development and maintenance . The word nutrient or “food factor” is used for specific dietary constituents such as proteins, vitamins and minerals. Dietetics is the practical application of the principles of nutrition; it includes the planning of meals for the well and the sick. Good nutrition means “maintaining a nutritional status that enables us to grow well and enjoy good health.”

3. Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion.

4. On the data WHO, about 70 % all diseases directly or indirectly connected with a wrong nutrition or bad quality of food stuffs.

5. CLASSIFICATION ALIMENTARY AND ALIMENTARY-CONNECTED ILLNESSES 1. PRIMARY (exogenic) ALIMENTARY DISEASES 1.1 Disease and symptoms of poor feeding:   Protein and Energy Deficit 1-3 degrees, nutritional marasm   Protein deficit (kwashiorkor)   Hypo- and avitaminosis   Hypomicroelementosis (caries etc.) 1.2 Disease and symptoms of surplus feeding:   Nutritional obesity 1-4 degrees   Hypervitaminoses   Hypermicroelementosis (fluorosis etc.)

6. 2. SECONDARY (endogenic) ALIMENTARY DISEASES Deficit calories or nutrients owing to diseases of intestines, endocrine organs, CNS.( Secondary hypovitaminosis, obesity, etc.) 3. DISEASES MULTIFACTORIAL ETIOLOGY A feeding is one of risk factors in aethyology of illness (atherosclerosis, diabetum , urine and gall-stone illness etc.) 4. DISEASES, CONNECTED WITH PRESENCE IN NUTRITION HARMFUL FACTORS Alimentary poisonings, helminthiases, intestinal infections etc. 5. ALIMENTARY INTOLERANCE:   Alimentary allergy (allergy to nutrients)   Alimentary pseudoallergy (to unedible products)   Alimentary idiosyncrasy ( enzymopathology )

7. CLASSIFICATION OF FOODS Classification by origin: - Foods of animal origin - Foods of vegetable origin Classification by chemical composition: - Proteins - Fats - Carbohydrates - Vitamins - Minerals

8. CLASSIFICATION BY PREDOMINANT FUNCTION Body building foods: meat, milk, poultry, fish, eggs, pulses, etc. Energy giving foods: cereals, sugars, fats, oils etc. Protective foods: vegetables, fruits, milk, etc.

9. the Type of nutrition Rational (balanced) diet designed for healthy people Therapeutic diet for sick people Diet for industrial workers, who working in dangerous work, hard work ( special diet ) Functional food , enriched with biologically active additives

10. Rational nutrition is the physiological nutrition of healthy people, which ensures the constancy of the internal environment of the organism (homeostasis) and supports its life manifestations (growth, development, activity of various organs and systems) at a high level under various conditions of work and life.

11. Principles of rational nutrition The quantitative value of the diet (the caloric content of the diet should satisfy the energy costs of the organism). The quality value of the diet (food should contain enough protein, fats, carbohydrates, vitamins, mineral salts). Balancing (nutrition should be balanced by the content of various nutrients, the number of which should be in certain proportions to each other). Diet mode Ensuring the digestibility of food (must be provided a high level of assimilation of nutrients). Harmlessness of food (food should be harmless with regard to the presence of pathogenic microorganisms and toxic substances).

12. The quantitative value

13. 1. CORRESPONDENCE CALORICITY of a FEEDING TO DIALY ENERGY SPEND of the MAN Daily energy losses consist from: the basic exchange + energy for eating (10 % from basic exchange) + energy losses on activity within day. Methods definition energy losses: 1) Table – chronometric (on time performance of any activity), 2) Direct calorymetry (in the special calorimetric chamber by amount of existing heat at work) 3) Indirect calorymetry (by respiratory factor - correlation content of oxygen O 2 in inspire air to CO 2 in exhausted air)   Methods definition caloricity of a feeding: 1) Tabular (under the tables of alimentary value of products) 2) Laboratory (burning in a bomb calorimeter)

14. Energy is used for: 40% for BM (Basal metabolism) (1 unit/per 1 kg of weight per 1 hour) The energy requirements for maintenance and conduct of those cellular and tissue processes of the organism. The energy need to maintain basic vital functions of the body, such as circulation blood, heart palpitation, and respiration, keeping normal level of body temperature. 2) 10% for food ingestion 3) The residual energy used by men's activity (day activities)

15. Basal metabolism: The energy requirements for maintenance and conduct of those cellular and tissue processes of the organism. The energy need to maintain basic vital functions of the body, such as circulation blood, heart palpitation, and respiration, keeping normal level of body temperature.

16. Ways of definition of energy allowance for work: а) Table-chronometric method (duration of any activity), b) Direct calorimetry (in the calorimetric chamber) c) Indirect calorimetry (respiratory factor = O 2 /CO 2 )

17. METHODS of the control: Calorific value is determined: а) By table-settlement way (in view of a diet and according to the tabular data of food value of products) with the help of calorimetric factors Calorimetric factors of nutrients: 1g proteins and carbohydrates = 4 kcal, 1g fats = 9 kcal. Protein gives 11-12 % of daily calories, fats - 30 %, carbohydrates – 58%. b) Laboratory burning of 100 g of food product in a calorimetric bomb.

18. The requirements for calorie, macro- and micronutrients cause: 1. Age 2. Sex 3. Physical activity 4. The climate 5. Special physiological conditions (pregnant and lactating women)

19. Age groups of the population The following age-sex groups for adults have been identified: men and women 18–29 years old, 30–44 years old, 45–64 years old, 65–74 years old, 75 years old and older.

20. Children and adolescents: 6 groups 0-11 months 1-2 years old 3-6 years old 7-10 years old 11-14 years old 15-17 years old

21. groups differentiated by level of physical activity Group I (very low physical activity; physical activity ratio - 1.4 ) (mental labors - programmers, scientists, teachers, students, medical specialists ) Group II (low physical activity;) physical activity ratio - 1.6; (workers engaged in light work - surgeons, family doctors, nurses ,sellers, operators ) Group III (average physical activity; physical activity ratio - 1.9 ) workers of moderate labor intensity ( gardeners, locksmiths, drillers б drivers ) Group IV (high physical activity; physical activity ratio - 2 . 2 ) - workers of heavy physical labor ( builders, loaders, metallurgists, agricultural workers ) Energy costs, the requirements for protein, fat and carbohydrates increase by 15% for people working in the North.

22. Energy Energy requirement is the level of energy intake from food that provides energy balance; while the size of the body, its composition and the level of physical activity of the individual correspond to a sustainable state of health and ensure the maintenance of economically necessary physical activity. The energy requirement of children, pregnant and lactating women also includes additional requirements related to tissue formation or milk secretion at a level that ensures normal life activity.

23. Daily energy consumption is defined as the sum of energy costs for specific activities, each of which is calculated as the product of the basal metabolic rate by the corresponding coefficient of physical activity and the time during which these activities are performed. In women, the basal metabolic rate is 15% lower than in men.

24. The body's daily energy consumption consist of energy consumption that are not regulated by the will of a person, and energy expenditures that are regulated by the will of a person. Energy consumption, not regulated by the will of a person, is represented by the energy of the main metabolism and the energy of the specific dynamic action of food. Energy consumption, regulated by the will of a person , is represented by the energy expended on all types of mental and physical activities.

25. Energy is used for: 1) 40% for BM (Basal metabolism) (unit per 1 kg body weight per 1 hour) 2) 10% for food ingestion (unit = large calorie (kcal). 3) The residual energy used by men's activity (day activities)

26. The basal metabolic rate (BMR) is the minimum amount of energy required for the implementation of vital processes, that is, the energy costs for the performance of all physiological, biochemical processes, the functioning of organs and body systems in a state of thermal comfort (20 ºС), complete physical and mental rest on an empty stomach.

27. The specific dynamic action of food or food thermogenesis is the energy expenditure for the metabolization of nutrients in the body. The specific dynamic action of food is determined by the value of the main exchange. With the consumption of predominantly carbohydrate foods, the energy of a specific dynamic action is 4-7% of the basal metabolism, and a fat diet is 4-17%. Protein food increases basal metabolism by 30-40%. On average, with conventional mixed diets, this increase ranges from 10 to 15%.

28. To determine the physiological need for energy, the basal metabolic rate was calculated for each age and sex group of the population based on the anthropometric parameters of a standard adult using the Mifflin-San Geor formula: Men: BM (days) = 9.99 x BW (kg) + 6.25 x height (cm) -- 4.92 x age (year) + 5 Women: BM (days) = 9.99 x BW (kg) + 6.25 x height (cm) -– 4.92 x age (year) – 161

29. Average basal metabolic rate of the adult population (kcal/day) Age Men Women 18—29 1692—1746 1337—1392 30 — 44 1615—1684 1269—1338 45—64 1490—1583 1166—1259 6 5— 7 4 1405—1449 1091—1136 over 75 years old 1362 и менее 1045 и менее

30. Physiological energy requirements for adults are 2150 to 3800 kcal/day for men and 1700 to 3000 kcal/day for women. During pregnancy and breastfeeding, energy requirements increase by an average of 15% and 20%, respectively. Energy consumption for adaptation to a cold climate in the North increases by an average of 15%.

31. group age men men women women         energy Kcl protien energy Kcl protien 1 18-40 2700 62/37 2000 46/29 1 40-59 2550 62/37 1900 48/29 2 18-40 3000 62/37 2800 48/29 2 40-59 2800 62/37 2100 48/29 3 18-40 3500 62/37 2600 48/29 3 40-59 3225 62/37 2450 48/29 4 18-40 4000 62/37 3000 48/29 4 40-59 3800 62/37 2850 48/29 The quantity of food Table . Recommended dietery requarment for adults ( UN, FAO )

32. Caloric content of a daily diet of a working person should be 1800-4200 kcal. Daily requirement for the main components of food:   Proteins - 58 -117 g   Fats - 60 -154 g   Carbohydrates - 257 -586 g

33. 2. OPTIMAL BALANCE OF NUTRIENTS The diet should contain all necessary nutrients: proteins, fats, carbohydrates, vitamins, minerals in optimum ratio. It provides the best absorbing and high-grade use food substances. Examples balance: Ratio: proteins of animal and plant origin - 50-50% fats of animal and plant origin - 70% -30% complex and simple carbohydrates - 80% -20% Calcium: phosphorus = 1: 0.8

34. 3. OPTIMAL REGIMEN of a FEEDING Elements of diet mode Number of meals (recommended amount of meals 3-4 times per day). Intervals between meals (intervals between receptions are no more than 4-5 hours). Time of food intake (food should be taken at a certain time). Distribution of caloric intake by the hour of food intake.

35. The food should be accepted with 4-5 hours intervals (time evacuation of stomach), i.e. 4-5 times a day. Taking food less, than in 2 hours is not optimum because gastric secretion oppresses. A nutrition less than 3-4 times a day is harmfull . Taking of food at the same time + (-) 30 minutes - maintening reflex activity of digestion.

36. Recommended distribution of daily caloric content by takes of food: 1. Three-time: breakfast - 30% dinner - 45% supper - 25%   2. Four-time: breakfast - 25% 2nd breakfast - 15% dinner - 35% supper - 25%

37. Factors ensuring good digestibility Combination of animal and plant products Variety of dishes Good appearance and organoleptic properties Temperature of dishes The order of food intake Conditions of admission (situation, table setting, interior of premises).

38. Principles of good food quality Freshness of food Absence of microorganisms in products Absence of toxins in products Absence of chemicals in products The maintenance of a sufficient amount of useful substances

39. NUTRIENTS Organic and inorganic complexes contained in food are called nutrients. They are broadly divided in to: Macronutrients: -proteins -fats -carbohydrates Micronutrients: -vitamins -minerals

40. FUNCTIONS OF 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 Immuno regulatory proteins , vitamins etc . Treatment-and-reabilitation dietary products with the improved composition of nutrients and adequate caloricity Signal-motivation gustatory and extractives (spice, seasoning)

41. The contribution of various component towards total calorie is: Protein 11-1 2 % Fats 3 % Carbohydrate 50-60% 1 g protein 4,1 calories 1 g carbohydrate 4,1 calories 1 g fat 9,3 calories

42. The Food Pyramid

43. The Food Pyramid from U.S. Department of Agriculture and the U.S. Department of Health

44. What is the Food Guide Pyramid? The Food Guide Pyramid is a graphic guide of what to eat each day. It will help people follow the Dietary Guidelines . The Food Guide Pyramid was developed by the U.S. Department of Agriculture (USDA) and supported by the U.S. Department of Health and Human Services. The Dietary Guidelines provide advice for better health. Following the Dietary Guidelines can help reduce your chances of developing certain diseases. Pyramid is designed to help people get the nutrients they need and avoid too much fat or sugar. The guidelines are designed for healthy people aged 2 and up.

45. The Food Guide Pyramid emphasizes eating foods from the five major food groups shown in the pyramid's three lower levels. None of these major food groups is more important than another - for good health, you need them all. Each of these food groups provides some, but not all, of the nutrients you need. Foods in one group can't replace those in another. Fats, oils and sweets are at the Pyramid tip. People should use these sparingly. The number of servings people need depends on their age, sex, size, and activity level. For example, an active male teenager needs more servings than a less active, older woman. Almost everyone should have at least the lowest number of servings in each range. Preschool children need the same variety of foods but may need smaller servings. Be sure, however, that preschoolers eat or drink two full servings from the milk group daily.

46. Food Guide Pyramid - A Guide to Daily Food Choices Bread, Cereal, Rice and Pasta Group (6-11 servings) This group includes foods from grains. You need the most servings of these foods each day since they provide the base of the pyramid. These foods provide complex carbohydrates (starches), which are an important source of energy, vitamins, minerals, and fiber. What counts as a serving? 1 slice of bread and 1/2 cup of cooked cereal, rice, or pasta.

47. Vegetable Group (3-5 servings) Vegetables provide vitamins, such as vitamins A and C, and folate, and minerals, such as iron and magnesium. They are naturally low in fat and also provide fiber. What counts as 1 serving? 1 cup of raw leafy vegetables, 1/2 cup of other vegetables - cooked or chopped raw; 3/4 cup of vegetable juice. Fruit Group Fruits and fruit juices provide important amounts of vitamin A and C and potassium. They are low in fat and sodium. What counts as a serving? A medium apple, banana, or orange; 1/2 cup of chopped, cooked or canned fruit; 3/4 cup of fruit juice.

48. Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts (2-3 servings) Meat, poultry, and fish supply protein, B vitamins, iron, and zinc. Dry beans, eggs, and nuts are similar to meats in providing protein and most vitamins and minerals. What counts as a serving? 50-85 grams of cooked lean meat, poultry, or fish; 1/2 cup of cooked dry beans, 1 egg, or 2 tablespoons of peanut butter.

49. Milk, Yogurt, and Cheese (2-3 servings) Milk products provide protein, vitamins, and minerals. Milk, yogurt, and cheese are the best sources of calcium. What counts as a serving? 1 cup of milk or yogurt; 5 grams of natural cheese. Two servings for most people and servings for women who are pregnant or breast-feeding, teenagers, and young adults to age 24.

50. Fats, Oils, Sweets (use sparingly) It is recommended that human limit fat in their diets to 30 percent of calories. This amounts to 53 grams of fat in a 1600 calorie diet, 73 grams of fat in a 2200 calorie diet, and 93 grams of fat in a 2800 calorie diet. All food groups contain low fat choices. Choosing a diet low in sugar is important for people who have low calorie needs. Sugars include white sugar, brown sugar, raw sugar, corn syrup, honey, and molasses; these supply calories and few other nutrients. Sugar might be added to foods in the groups, but other foods, which are high in sugar, are candy, soft drinks, jams, and jellies.

51. Dietary Guidelines The United States Department of Health, Education and Welfare and the United States Department of Agriculture (USDA) established the dietary guidelines. They are intended for people who are healthy and may not apply to special needs diets or conditions. Good health depends upon many things, including heredity, lifestyle, personality traits, mental health, attitudes, and environment. Food alone cannot make you healthy, or guarantee well being. Good eating habits that are based upon the six guidelines and exercise can help keep you healthy and improve your health. The dietary guidelines are: 1. Eat a Variety of Foods: 1. Our bodies need approximately 40 different nutrients. Nutrients are found in the foods a person eats. 2. No single food item supplies all the nutrients needed by the human body. 3. The greater the variety of food we eat, the less chance we have of developing a deficiency or excess of any single nutrient. 4. Foods should be selected according to the food pyramid guidelines to assure a variety of food and a well-balanced diet.

52. 2. Maintain a Healthy Weight: 1. Many diseases and disorders are associated with obesity. 1. high blood pressure 2. increased levels of blood fats and cholesterol 3. diabetes in older people 4. heart attacks 5. strokes 2. The desirable weight for each person is different, depending upon frame size and build. Do not compare yourself to others. 3. Improved eating habits help one maintain a healthy weight. 1. Eat slowly. 2. Prepare smaller portions of food. 3. Eat when hungry, allowing 10-20 minutes after eating before taking more food. This allows your body to deciding if you are really hungry. 4. Increase everyday physical activities.

53. 3. Choose a diet low in fat, saturated fat, and cholesterol. 1. Avoid too much fat, saturated fat, and cholesterol. 1. Choose lean meat, fish, poultry, dry beans and peas as protein sources. Lean meats do not leave much fat in a pan when they are cooked. 2. Moderate your use of eggs and organ meats, such as liver. 3. Limit your intake of butter, cream, hydrogenated margarine, palm and coconut oil, and foods made from such products. 4. Trim excess fat off meats; take skin off of poultry before cooking. 5. Broil, bake, or boil rather than fry when cooking foods. Use fatfree sprays in pans when baking rather than oil or shortening. 6. Read labels carefully to determine both amount and types of fat contained in foods. 2. Avoiding high fat intake will decrease the chance of heart attack and limit nutrient-poor calorie intake. Diets low in fat and cholesterol are factors that we can control when trying t avoid the risks of heart disease. 3. These guidelines are not to prohibit the use of any specific food item. Moderation is the key.

54. 4. Choose a diet with plenty of vegetables, fruits, and grain products 1. These foods are a major source of energy in the average diet. 2. Carbohydrates contain less than half the number of calories per gram than fat does. 3. Complex carbohydrate foods, such as breads, cereals, pasta, rice, dry beans, dry peas, and other vegetables such as potatoes and corn, contain many essential nutrients. 4. These foods increase dietary fiber.

55. 5. Use sugars only in moderation. 1. It is estimated that every man uses more than 130 pounds of sugar and sweeteners each year (about 3/4 cup of sugar each day). Too much sugar is undesirable because it provides calories without nutrients so you either do not get all the nutrients you need or you have to eat more calories than you need to get adequate nutrition. If you eat meals or snacks with a lot of sugar in them, you soon feel hungry again. You get a quick burst of energy, which fizzles out quickly. Foods without a lot of sugar in them keep you feeling full longer. 2. Health hazards from eating too much sugar include tooth decay and eight gain. 3. People should read labels to discover the types and amounts of sugar in a product.

56. 6. Use salt and sodium only in moderation. Salt is made from sodium and chloride. They are essential elements in limited amounts. 1. Sodium is present in many beverages and foods we eat. One teaspoon of salt contains 2000 milligrams of sodium. A safe and adequate amount is 1000-3000 milligrams each day. We can get that much sodium without adding salt to anything. 2. High blood pressure is a major health risk of excessive sodium use. 3. Ways to reduce sodium intake include: 1. Use less table salt. 2. Eat foods high in sodium only in moderation (potato chips, pretzels, salted nuts, cheese, pickled foods, and cured meats). 3. Learn to enjoy unsalted, natural flavors of food. 4. Read food labels carefully to determine amounts of sodium present. Monosodiumglutimate (MSG), backing soda, garlic salt, and onion salt, soy sauce, bullion, medications, etc., also contains large amounts of sodium.

57. The Food Pyramid Quiz Fill in the Pyramid correctly with the five food groups and the correct amount of servings you need from each group for one day. Fill out one food from your own country that would fit in each of the five food groups.

58. Food pyramid bingo [game] https://digitalcommons.cedarville.edu/cmc_teaching_aids_health/17/