About dietary nutrition
This nutrition is an important means of regulating metabolism. Having the appropriate knowledge, knowing the various properties of food and food in general, it is really possible to manage metabolism purposefully.
It is known that it is possible to normalize fat formation in the body, in particular, normalize cholesterol metabolism and reduce the risk of developing atherosclerotic vessel changes.
A qualitative change in nutrition affects salt metabolism and prevents the development of diseases associated with a violation of salt metabolism. Through a reasonable targeted change in nutrition, it is possible to achieve a normal, optimal function of the body systems. If this function is violated, then it is entirely within our power to normalize it. It is proved that by means of targeted nutrition one can treat certain diseases.
Modern medicine uses targeted nutrition as an indispensable element of complex treatment. Health food takes an equivalent place along with all other therapies.
Today, therapeutic nutrition is based on the achievements of biochemistry, physiology and other sciences. Particularly great achievements are in the development of the principles of therapeutic nutrition in cases of metabolic disorders( in particular obesity and obesity).
The main principle of therapeutic( dietary) nutrition is its quantitative and qualitative correspondence to the nature of the disease, the patient's condition and his individual characteristics.
Quite often a quantitative restriction is used, the range of which is quite wide, including partial or complete starvation. However, complete starvation can not be used in the treatment of outpatients.
In the treatment of certain diseases, partial fasting in the form of unloading days is widely used. On such days, a single food is given food in a certain amount during the day( "apple", "curd", "dairy" days).
Unloading days can only be carried out on the recommendation of a doctor who determines the nature of food and the frequency of eating.
Quantitative restriction of nutrition is also made by reducing the consumption of water and table salt. Such measures are used for obesity, overweight, atherosclerosis, cardiovascular diseases, hypertension, etc.
With gout, diabetes, obesity, with cardiovascular diseases, liver and kidney damage, chronic constipation is widely used diets with increased inclusionraw vegetable food - salads from raw vegetables, various fruits, melons( watermelons, melons), etc. At the same time, the maximum intake of vitamins, enzymes, phytoncides, pectins, a complex of microelements, organisic acids, the most useful sugars( fructose), which do not cause an increase in the level of sugar in the blood.
In raw vegetables( cabbage, etc.) contains tartronic acid, which retards the conversion of carbohydrates into fat in the body.
The predominance in the diet of raw vegetables and fruits achieves a high alkalizing effect and prevents the development of acidotic( acidic) shifts in the body that promote the development of atherosclerosis.
In modern conditions, the importance of raw vegetables and fruits increases significantly and in the diet of healthy people. Raw vegetables and fruits were the richest sources of biologically active substances that can reduce and reduce the health effects of adverse factors affecting humans.
As you can see, raw vegetables and fruits have become essential products for both patients and healthy people. Along with this, there is a misunderstanding of the meaning of raw food. On their own initiative, without medical consultation, in order of self-treatment, some people are engaged in raw food, in which raw food is seen as a panacea for all ills.
Raw materials use not only raw vegetable food, but also raw animal products - meat, fish, etc. All this has nothing to do with medical nutrition and is an unacceptable perversion. With certain diseases( anemia, general weakening of the body, a decrease in tone and reactivity, etc.) and in the nutritional diet, raw animal products( blood, raw liver, raw meat), respectively cooked, ground, seasoned to a level of pleasant external perception and taste. Of course, such raw food is prescribed temporarily, only for the period of treatment of the disease.
Therapeutic diet, providing a high healing effect, at the same time should be full, fully satisfying the needs of the organism in food and biologically active substances. In these conditions, the body's struggle with the disease is best performed, the working capacity of the affected systems is restored most quickly, the metabolism and the general state of the body begin to normalize.
In dietary nutrition, many common everyday food products are used, as well as products specially made by the food industry.
In each group of conventional foods there are also dietary foods. In the dairy group, almost all of its representatives - milk, sour milk drinks( kefir, yogurt), curd, cream, buttermilk refer to dietary products.
Many dietary products are presented in the group of vegetables, fruits, fruits and berries. Dietary products are also available in other product groups - bread, meat, fish, etc.
It is believed that all natural, natural foods of high quality, fresh and quickly sold, should be considered dietary.
In some countries, this definition of dietary products is also supplemented by the requirement that they be minimally processed and do not contain any additives.
All food products are usually divided into groups. In each food product there are differences in nutritional and biological values, as well as in dietary properties and epidemiological significance.
Bread diet products.
Cereals and bread products are the basis for the nutrition of the peoples of most countries of the world. At all times a person has always considered bread the basis of his material well-being.
In the structure of the population's food in many countries of the world at the expense of grain products, at least 50% of the daily caloric content is provided and 40% of the protein requirement is satisfied.
Bread is all over the head. This is how the Russian people evaluated this basic product of their food.
Bread was known in ancient times. Apparently, no less than 15,000 years ago, the systematic use of cereals in nutrition began. The use of bread has gone through a series of long stages - from the use of raw grains to the baking of a variety of bread products in modern automatic factories. An important step was the cooking of the dough. This method was first discovered in ancient Egypt, then they were used by the Greeks and later by the Romans. In the Middle Ages, this method became predominant in Europe.
The remarkable property of bread is the complete absence of weariness, good digestibility and saturation.
The famous Russian scientist KA Timiryazev wrote: "A slice of well-baked bread is one of the greatest inventions of the human mind."
In recent decades, recommendations have been often made about the all-round restriction of consumption of bread products, treating them as the main cause of obesity development. In this regard, it is important to establish the optimal value of consumption of bread products precisely in the modern conditions of life and human activity.
According to earlier statistical calculations, in equal countries consumption of bread products is 300-500 g per day. Apparently, this level of consumption of bread products is justified and is "physiological", the most necessary for human health.
Recommendations for unlimited reduction in the level of consumption of bread products, which come only from one position( reduced caloric content of the diet), do not take into account the shifts in the general system of nutrition and digestion that occur in this case.
Bread products provide the basic intake and satisfaction of the need for calories, carbohydrates, fiber and in group B vitamins. The calorie requirement( despite the sharply reduced energy costs) still remains quite high and is about 2,800 calories per day. Due to the protein part of the diet, 400 kcal is supplied to the body, about 800 kcal due to the fatty part and about 1600 kcal due to carbohydrates.
What are the best carbohydrates to ensure these 1600 kcal?
For the time being, one can only say that it is not due to easily digestible, low-molecular carbohydrates - sugar and other sweet foods.
This is the most disadvantageous and even harmful way of satisfying the need for calories."Sweet" way turns into many "bitter" consequences.
First of all, the violation of fat and cholesterol metabolism, weight gain, impaired intestinal microflora composition, intensified putrefactive processes and the development of auto-toxicity( self-poisoning of the organism by sucking putrefactive products).
Due to sugar and sweet foods, you can meet the need for calories in quantities of no more than 400-500 kcal.
Thus, on the share of other carbohydrates to meet the needs of the body remains 1100-1200 kcal. This relatively large number of calories is best covered by complex carbohydrates( starch, pectins, fiber).
Bread products supply the most complex carbohydrates. Every 100 g of bread products is 50-60 g of carbohydrates and 220 kcal. At a daily rate of 400-500 g of bread products( bread, bakery products, cereals, pasta), the demand for carbohydrates in the amount of 240-300 g is satisfied, and in calories - 1000-1200 kcal. Thus, almost half of the daily requirement for calories is met by bread products.
With frequent advice to limit the consumption of bread products, unfortunately, no recommendation is given to how to compensate for this restriction and how to fill the deficit in meeting the body's need.
It is most often suggested to reduce own energy consumption, to increase the consumption of foods rich in easily digestible carbohydrates( confectionery and other sweet products).Both are undesirable. Instead of eliminating the bread from the food, you need to find a full replacement for them.
In this respect, the best substitutes are vegetables, fruits, fruits, milk and sour-milk products. Taking into account that the calorie content of bread products is 240 kcal per 100 grams, and the caloric content of vegetables and fruits is 20-40 kcal, milk and sour milk drinks - 60 kcal per 100 g of product, they need to be included in the diet in quantities about 10 times largercompared with the number of bred products derived from food.
Therefore, every time the consumption of bread products is sharply reduced, the consumption of vegetables, fruits, fruits, milk and sour-milk drinks should accordingly increase. Each reduced 100 g of bread products should be compensated not less than 500 g of vegetables and fruits or 1 bottle of yogurt, yogurt, milk.
Recall that in addition to the source of carbohydrates and calories, bread products are indispensable suppliers of fiber - an active means of stimulating the motor function of the intestine and normalizing the vital activity of the intestinal microflora.
Bread products are supplied from 1.5 to 5 grams of fiber per day. Every 100 grams of plain bread is provided by the intake of more than one gram of highly active fiber. Especially high in fiber is oatmeal, in which it is 2 times more than in coarse bread types( 2.8 g).
In bakery products made from flour of higher grades, the fiber content does not exceed 0.2%.With a decrease in the level of consumption of bread products( especially coarse varieties), as well as oat, barley, buckwheat, millet and other types of grain-rich foods, a serious problem is the maintenance in the diet of the required level of fiber, which can be achieved by including appropriate foodproducts.
In this respect, vegetables and fruits can play an important positive role. A high content of fiber is radish, turnip, cabbage, pepper( 15% fiber).
There is a lot of fiber in dill, garden ash, dates( 3.5%), strawberries, raspberries, sea buckthorn, rosehips.
An essential source of soft fiber is potatoes, which can partially replace bread products in relation to the supply of important ingredients. Potatoes contain 1% of fiber( 300 g of potatoes consumes 3 g of fiber).Fiber products are especially high in fiber: peas( 5.7%), beans( 3.9%), lentils( 3.7%), soybean( 4.3%).The need for fiber is 25 g per day( counting and pectin substances).
To increase the fiber content, special types of dietary bread are used - cereal from wheat flour of the highest grade with the addition of crushed wheat grain( 1.3% fiber), dietary bran breads with lecithin and sea cabbage( 2.2% fiber), Barvikhin bread from wheatflour of the highest grade with the addition of wheat grain and eggs( 1% fiber), doctor's breads from wheat flour of superior quality and wheat bran( 1% fiber), etc.
Bread products are the main source of vitamin B. Since these vitamins are concentrated in the germ and shells of grain, the richer the bread that has retained these elements, the richer it is in vitamins. Therefore, the increase in consumption of high-quality bakery products and a general decrease in the consumption of bread products created certain difficulties in the provision of vitamins of group B.
Particularly important is the provision of the most complete satisfaction of the body's requirements for vitamin B1( thiamine).The need for vitamin B1 with increased consumption of easily assimilated carbohydrates( sweet and refined products) in combination with a sedentary lifestyle and a pronounced lack of physical activity increased significantly. At the same time, sources of vitamin B1 intake decreased significantly both in the composition of the consumed food and due to internal synthesis.
To increase the content in the bread and bakery products of B vitamins, vitaminization of flour of higher grades is used. This allowed to significantly enrich bread products with vitamins Bl, B2 and PP.
The products of vitaminized flour contain vitamin B1 about 3 times more than the non-vitamins, vitamin B2 - 4-5 times more and vitamin PP - about 2 times more. Thus, for the most complete satisfaction of the needs for group B vitamins, it is necessary to use bread and bakery products from fortified flour.
At present, the assortment of such products is quite wide.
In an increase in the biological value of grain products from the age-old, the old problem is the desire to balance the amino acid complex of proteins.
It has long been known that proteins of bread products contain insufficient amounts of amino acids of lysine and methionine. It is the inadequacy of these amino acids that imparts inferiority to the protein of bread products. Therefore, it is understandable the desire to add amino acid lysine to bread products and thus make their proteins more complete, close to the proteins of animal products. At the same time, bread products could be given complete independence as a full-fledged food product, capable of performing energy and plastic purposes without combining with any other products.
While bread products are considered as a product, combined with any other attendant. Different dishes are consumed with bread. Cereals and pasta are a good addition to the preparation of dishes from milk, butter, meat, etc.
Thus, the full value of "bread" proteins is achieved by combining bread with other products, most often animals. In this respect, the unsurpassed "companion" of bread products is milk, the protein of which is very rich in lysine and methionine and is the most able to supplement the missing amino acids. Therefore, a combination of bread products with milk is so useful. Buckwheat porridge with milk and all other milk porridges can be seen in the structure of a full-fledged diet as a pattern of balance.
Bread products have always occupied a prominent place in dietary nutrition. And who does not know dietary breadcrumbs, or classic semolina porridge, or rice broth! They have long been included in most types of dietary nutrition. In the grain of grain, endosperm is particularly valuable - the central part of the grain - which is unsurpassed in nutrition, ease of digestion and assimilation of the food product. The combination of endosperm with milk forms a very valuable dietary-rich high-nutrient product that meets the requirements of mechanical and chemical shining.
Dairy products
Highly valuable milk proteins and milk fat, calcium, phosphatides and fat-soluble vitamins A and D make milk and dairy products indispensable for people of all ages, but especially children and the elderly. The natural composition of milk is so perfect that all attempts to develop a full-fledged milk replacer in full have not yet been successful.
The high value of milk as a food product has been known for a long time. Still Hippocrates for 400 years before our time gave advice, at what diseases it is possible or impossible to use milk. The famous Tajik scientist Avicenna estimated milk more than 1000 years ago as the best food for the elderly.
Great Russian physiologist I. II.Pavlov regarded milk as food prepared by nature itself, differing in digestibility and nutritional value in comparison with other types of food. Through his studies IP Pavlov showed that digestion and assimilation of milk occurs with minimal work of the digestive glands. The assimilation of milk protein requires 3-4 times less stress of digestive energy than digestion of the protein of bread. All this prompts especially often to use milk in the dietary food .
The value of milk for children is exceptionally high. It can be argued that milk is mainly intended for feeding newborns and young growing organisms. Indeed, there is no other food product in nature in which all the necessary food and biologically active substances that ensure normal growth and optimum development would be so fully and comprehensively presented.
Milk is a perfect physico-chemical, colloid-dispersed system with high biological activity.
Among these biologically active systems it is necessary to note the most important complexes: the protein-phosphate-calcium complex and the protein-lecithin complex.
Protein-phosphate-calcium complex of milk is an indispensable foundation on which the basic systems of a growing organism are built and formed - bone, muscle and nervous.
The main protein of milk, casein, is remarkable in that it, like no other protein, is associated with phosphorus on one side and is a phosphoprotein( which is extremely necessary for children of the day of normal formation and development of the nervous system), and on the other hand is associated with calcium, formingan indispensable protein-calcium complex, necessary for intensive growth and development of the musculoskeletal system of the child's body.
Amino acids, which are part of the milk proteins, are optimally balanced. That is why dairy proteins are better than any other proteins used by the body for the synthesis of tissue protein.
As already mentioned, in the milk protein there is a lot of amino acid lysine. This allows milk to correct the defect of proteins of bread products characterized by a deficiency of lysine. In general, milk, as already mentioned, has the ability to correct the amino acid composition of food. One glass of milk is enough to improve the balance of amino acids in the proteins of the whole diet. In milk protein, there is a lot of other important amino acid, tryptophan, which promotes growth. Especially a lot of tryptophan in lactalbumin. It is unstable when heated and when boiling the milk it usually precipitates on the walls and bottom of the dishes. Thus, boiled milk is somewhat depleted of tryptophan.
Once again, an important biological component of milk is the protein-lecithin complex, which has a pronounced lipotropic, anti-atherosclerotic property. In the composition of this complex there is a high content of lecithin, choline, sphingomyelin and other normalizers of cholesterol metabolism.
Protein-lecithin complex is contained in the shell of fat globules of milk fat. Especially rich in protein-lecithin complex cream and buttermilk. Therefore, cream in a small amount( 50-100 g) and buttermilk in sufficient quantities should be used in nutrition( especially people of mature and elderly).
Milk and dairy products are the main source of assimilable calcium. A guaranteed way of providing the body with calcium( and phosphorus) is the daily inclusion of milk and dairy products in its food. The content of calcium in drinking milk, kefir, curdled milk is about 120 mg%, in curd - 150-170, in cheese - 900-1000 mg%.
The need for calcium is 800-1000 mg per day. Thus, a bottle of milk or 100 g of cheese satisfies the daily requirement for calcium.
Knowledge of the calcium content in dairy products is necessary both to ensure the satisfaction of the need for it, and to restrict the intake of calcium( if necessary).
For some diseases( kidney and others), you should limit and limit the intake of calcium( for example, in an amount not exceeding 500 mg per day).This limit can be observed with different options for the consumption of certain dairy products. So, for example, you can include 200 g of milk( 240 mg of calcium) and 150 g of cottage cheese( 260 mg of calcium).Thus, the total calcium content is 500 mg. Or another option: sour cream 200 g( 180 mg of calcium) and 200 g of cottage cheese( 320 mg of calcium).The third option: kefir 200 g( 240 mg of calcium) and ■ 10 g of processed cheese( 270 mg of calcium).Each of these sets provides calcium intake of not more than 500 mg per day.
Dairy products( especially kefir, yoghurt, yoghurt, acidophilic drinks) are important dietary properties.
The main dietary value of sour-milk drinks lies in their healing effect on the state of the intestines. They are an effective means of normalizing digestion. This is due to the fact that in the sour-milk drinks there are living lactic acid bacteria and highly active lactic acid.
Sour-milk drinks reduce the intensity of putrefactive processes in the intestines, optimize the function of useful intestinal microflora, reduce the volume of autointoxication. The activity of such drinks depends on the level of lactic acid in them. Its content is in curdled milk 0,80%, in kefir - 0,90, in cottage cheese - 1, in sour cream - 0,70.
Sour-milk drinks are absorbed easier and faster than milk( milk is absorbed 32% after consumption, and curdled milk - 91%).
The cottage cheese has become more famous as a dietary product. Now, apparently, every elderly person wants to have a cottage cheese in his daily menu. Its main advantage is lipotropic properties. The cottage cheese protein contains amino acids methionine and a cystine close to it, as well as lysine, which normalizes fat metabolism and prevents obesity of the liver.
Curd has gained fame and as a food product of an antisclerotic orientation. It has a diuretic effect - the ability to increase the excretion of fluid from the body. The most useful in dietary terms are low-fat cottage cheese with the highest protein content. Consumption of cottage cheese is recommended in the amount of 150 g per day. At the same time 24 g protein is supplied.
Buttermilk and buttermilk products have dietary properties. All buttermilk products have pronounced dietary properties and can be recommended in nutrition of people of mature and elderly age, as well as people suffering from obesity.