Download Physiological and hygienic requirements to rational nutrition

Kharkov National Medical University
Department of Hygiene and Ecology №1
NUTRITION AS THE
FACTOR OF HEALTH
Main problems of lecture:
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Physiological and hygienic
fundamentals of modern nutrition.
Types of nutrition, nutrients functions.
Physiological and hygienic
requirements to rational nutrition.
Definition of the alimentary status , it’s
classification.
Diseases caused by the nutrition, their
prevention.
Types of nutrition
1. Rational nutrition.
2. Medical-preventive nutrition.
3. Clinical nutrition.
4. Preventive nutrition.
5. Nontraditional nutrition.
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Rational nutrition is properly organized
nutrition, which provides optimum course
of all physiological processes in the
organism.
The qualitative value of nutrition provides
presence of all nutrients (proteins, fats,
carbohydrates, vitamins, etc.) in the food
ration without exception.
Each nutrient must be present in the ration
in its optimum quantity according to
physiological needs.
Term definition
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Irreplaceable substances, which cannot be
replaced by other substances. They are
essential amino acids, polyunsaturated
fatty acids (PUFA), vitamins.
Replaceable (non-essential) substances
are substances, which can be synthesized
in the organism, namely fats, vitamins D
and K.
All nutrients are divided into:
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substances of plastic predestination
(proteins, mineral substances)
substances
of
mainly
energy
predestination (fats and carbohydrates)
substances of catalytic or regulatory
predestination (vitamins, microelements,
polyunsaturated fatty acids).
Physiological and hygienic
requirements to rational nutrition.
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nutrition must be adequate to its quantity
ratio (quantity adequacy law)
nutrition must be adequate to its qualitative
ratio (qualitative adequacy law)
nutrition must be balanced
nutrition must have the physiologically
optimum regimen
nutrition must have the national character
culinary thermal treatment must be of a
sparing character
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food must have sanitary and epidemiological
safety
food must be of good quality and ecologically
clean
food must be digestible, i.e. well assimilated
in the alimentary tract
food must have a certain volume, to produce
a sense of satiation but not to replete the
stomach
food must have a certain temperature
food must have a pleasant outward
appearance
Definition of the alimentary status
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The alimentary status is the physiological
state of human organism determined by the
dietary pattern.
The alimentary status could be estimated by
the correspondence of body weight to age
and
gender,
somatic
constitution,
biochemical indices of metabolism, presence
of the signs of alimentary deficiency.
Classification of alimentary status
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Optimum (physiological indices and body
weight correspond to height, age, gender
and intensity of labor).
Superfluous (may be determined by
congenital predisposition, overeating, poor
physical loading) that is characterized with
increased body weight (obesity).
Insufficient, or hypotrophy when weight is
lower than standard (could be determined
by malnutrition, vigorous physical work,
psycho-emotional stress, etc).
Grades of the obesity
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I
—
adipopexis
exceeds
normal weight by 15-20%
II — adipopexis exceeds
normal weight by 30-49 %
III—
adipopexis
exceeds
normal weight by 50-99 %
IV — adipopexis exceeds
normal weight by 100 % and
more
Categories of insufficient
alimentary status
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pre-morbid — determined
by
the
physiological
disruptions
or
dietary
irrelevance
morbid — weight reducing
determined by the disease
or starvation
Professional groups of workers
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I - Workers of mental work (includes engineers,
teachers, physicians (except surgeons), the heads of
enterprises, scientific workers, secretaries, etc).
II - Workers occupied with light physical work (includes
nurses, salesmen, workers of automated industrial
processes and etc).
III - Workers occupied with physical work (includes
chemists, surgeons, shoe-makers, drivers, cooks,
railway men and etc).
IV – Workers occupied with very hard physical work
(includes builders, foundry men, miners, steel-makers,
dockers).
Nutrition estimation criteria
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Constancy
of
the
weight of adults and
regular weight addition
in children.
Maintenance
of
the
optimum work ability.
Absence of alimentary
diseases.
Hypotrophy
Kwashiorkor & Marasmus
Hypochromic anemia
Endemic goiter
Xerophthalmia
Scurvy
Obesity
Clinical types of obesity
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Stable type. In this case body weight is
constant high.
Progressive type, when
constantly increases.
body
weight
Retrogressive type of obesity accompanies
by decrease of body weight.
Thank you for
your attention!