Download
1 / 23
240 likes | 284 Views
Kharkov National Medical University Department of Hygiene and Ecology №1. NUTRITION AS THE FACTOR OF HEALTH. Main problems of lecture :. Physiological and hygienic fundamentals of modern nutrition. Types of nutrition, nutrients functions.
E N D
Kharkov National Medical UniversityDepartment of Hygiene and Ecology №1 NUTRITION AS THEFACTOR OF HEALTH
Main problemsof lecture: 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.
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 • 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: • 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. nutrition must be adequate to its quantity ratio (quantity adequacy law) nutrition must be adequate to itsqualitativeratio (qualitativeadequacy 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
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 satiationbut not to replete the stomach food must have a certain temperature food must have a pleasant outward appearance
Definition of the alimentary status 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 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 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 pre-morbid — determined by the physiological disruptions or dietary irrelevance morbid — weight reducing determined by the disease or starvation
Professional groups of workers 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 Constancy of the weight of adults and regular weight addition in children. Maintenance of the optimum work ability. Absence of alimentary diseases.
Clinical types of obesity Stable type. In this case body weight is constant high. Progressive type, when body weight constantly increases. Retrogressive type of obesity accompanies by decrease of body weight.
