the main
about the project
Medicine news
To authors
Licensed books on medicine
<< Ahead Next >>

Comment on the concept of nutritional value indices



The essence of this concept is that various food products are attributed to certain quantitative quantities characterizing the chemical components of the product. Due to this, the value of food or the entire diet can be expressed by an index obtained by adding these quantities. In this case, the qualitatively different components of the diet are considered interchangeable, and this creates the danger of the formation of defective rations, since the main is the number of indexes compiled, and not the balance of nutrition for the main food substances.
The most popular diet in the framework of the concept of nutritional value indices is the spectacle diet proposed by Erna Karise from Germany.
According to the principles of this diet, each product is estimated by a certain number of points, and this is done only on one basis - the content of energy in them without taking into account their chemical composition. Thus, in the eyeglass diet, proteins, fats, carbohydrates are interchangeable foods. The idea of ​​scoring points for different types of food is strange and unintelligible. Despite the fact that the basis of scoring seems to be the energy principle, the ratio of glasses differs sharply from the ratio of calorie foods and is often simply inexplicable. For example, 20 g of pork fat are estimated at 0 points, fried goose - 0 points, and 20 g of butter - 1 point, while 2 pears - 23 points, 10 g of chocolate - 54 points, and a glass of kefir - 13 points.
The authors of the theory do not recognize the importance of other properties of food products, except for their energy value expressed in glasses, calculated by some dubious methods.
It is considered that 1 point equals 70 kcal, and a person needs to gain energy for 80 points a day, no more, which corresponds to 2400 kcal. But it turns out that a high-calorie product, lard, does not have glasses at all. Then, according to this delusional logic, it turns out that you can eat it in kilograms and not gain weight ?! Absurd. Similar transfer of points in calories causes bewilderment and protest.
Any theory should be based on common sense and reason, and this clearly lacks the concept of nutritional value indices. The groundless conclusion that only calories are important to a person, and inadequately converted into glasses, is contrary to the laws of rational nutrition. And, naturally, the spectacle diet associated with malnutrition, with long-term compliance, leads to metabolic disorders in the body.
A lack of balance in the quantity and quality of the consumed proteins, fats, carbohydrates and mineral substances causes many fatal diseases. Because of the absurdly high spectacle value of vegetables, fruits, and black bread, a person who wants to get rid of extra pounds in accordance with a ridiculous diet has to limit their consumption, whereas it is scientifically proven that these foods play a significant role in a diet designed for weight loss. .
Thus, the arbitrary and incorrect determination of the value of products should be considered as life-threatening.
<< Ahead Next >>
= Go to tutorial content =

Comment on the concept of nutritional value indices

  1. Commentary on the concept of the main food factor
    Fans of this theory believe that the body must be fully provided with some one or more nutritional factors, and all other components of food are either secondary or simply not needed. Naturally, with this approach, not only secondary substrates disappear from the diet, but also some indispensable nutrients. That the concept of the main food factor is contrived and
  2. Test. The physiological and hygienic value of food. Energy Diet Assessment, 2009
    Introduction. The physiological role and hygienic value of proteins. The physiological role and hygienic value of fats. The physiological role and hygienic value of carbohydrates. The physiological and hygienic assessment of basic microelements. Vitamins. Energy assessment of dietary food. Conclusion. List
  3. Commentary on the concept of imaginary drugs
    This theory is something close to the idea of ​​the main food factor and is that individual products are endowed with exceptional healing properties. Based on its incredible value, this product or substance is unjustifiably exalted, advertised and recommended for all people and from all diseases. Periodically, some imaginary drugs are overthrown, others replace them. Man by force
  4. Commentary on the concept of ancestral nutrition
    Adherents of this theory believe that initially a person is adapted only to this type of food, which is inherited from distant ancestors. This concept of nutrition is adhered to, in particular, by supporters of raw food and dry food. Although each of these areas is based on similar ideas, their representatives are antagonistic to each other. Raw foodists do not recognize those who are fascinated with dry milk, and
  5. Commentary on the concept of absolutization optimality
    Proponents of this theory are trying to create a diet through some universal formula of the ideal ratio of food. This diet should be the best approach at once for all aspects of the life of the human body. Knowing the formula of an ideal diet, you can restrict yourself to a set of only these products. What a savings and rationality! There is no need to grow a lot of plants and
  6. Nutritional value of bread
    The nutritional and biological value of bread depends on the type and variety of flour used and the content of fillers. Due to the fact that the daily ration includes from 250 to 500 g of bread, a person receives daily 25–35 g of protein, 150–200 g of carbohydrates, minerals and vitamins. The biological value of the proteins of bread is determined by the value of the proteins of flour, which went to making dough. Protein content
  7. Nutrition and biological value of fish
    Fish and fish products occupy a significant place in the nutrition of the population. The nutritional and biological value lies in the fact that fish is a source of high-grade protein, digestible fat, rich in fat-soluble vitamins; fish, especially sea, contains a significant amount of various mineral elements. Due to the low content of connective tissue fish after heat
  8. FOOD VALUE OF VEGETABLE PRODUCTS
    The nutritional value of plant products depends on their chemical composition. Vegetable food products (vegetables, vegetables, fruits, berries, beans and some cereals, mushrooms) occupy a large place in human nutrition. They are the main source of carbohydrates, vitamins and minerals. Many plant foods are widely used as seasonings (spices, spices) to
  9. Food and biological value of eggs
    Food substances that make up eggs have a high biological and nutritional value. Protein proteins are represented by ovoalbumin, ovoglobulin, ovomucine, lysozyme, conalbumin, avidin, etc. The amount of protein proteins is 10.8 g per 100 g of protein. Ovoglobulin has the ability when churning to form a foam, the stability of which is ensured by ovomucin. Avidin in
  10. Nutrition and biological value of basic foods
    The nutritional value of the product is determined by the content of nutrients (food and taste), the biological value - its amino acid intake, the presence of PUFA, vitamins, mineral salts and other biologically active substances. The main foods are bread, meat and meat products, fish and fish products, milk and dairy products, vegetables, berries, fruits, and some others.
  11. Types of sausages and their nutritional value
    Production of sausages is made in sausage shops of meat processing plants or in special factories. The planning of these enterprises should ensure the flow of technological processes that exclude the contact of raw materials with finished products or semi-finished products, for which separation in the use of premises, equipment, inventory, lifting and other mechanisms is ensured. Equipment, in
Medical portal "MedguideBook" © 2014-2016
info@medicine-guidebook.com