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Diet


Food for patients with bronchial asthma should be divided - 5 times a day, in small portions, the last meal at least 2 hours before bedtime.
EXAMPLE DAY PRODUCT SET
Butter 25g
Kefir 150 g
Groats 50 g

Meat 150g
Fish 100 g
Cottage cheese 100 g
Sour cream 40 g
Tomatoes 20 g
Onion 40 g
Carrots 75g
Potatoes 200 g
Cabbage 250 g
Greens 25 g
Apples 200 g
Rye Bread 250 g
Bread wheat 150 g

CONTENT OF DAY DIET
The daily ration contains 100 g of proteins, 70 g of fat, 300 g of carbohydrates, 2400-2500 kcal, 8 g of salt.
The total mass of the ration is 3 kg, free liquid up to 1-1.2 l. Food temperature is normal.
SAMPLE MENU FOR BRONCHIAL ASTHMA
First breakfast: meat pate, buckwheat porridge, tea.
The second breakfast: fresh apples.

Lunch: vegetable soup, boiled meat with potatoes, dried fruit compote.
Lunch: decoction of wild rose.
Dinner: carrots zrazy with cottage cheese, boiled fish with cabbage.
For the night: kefir.
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Diet

  1. Features of the diet in sports activities: food in the training and competitive periods. The mode of fluid intake.
    For beginner athletes who have significantly less training loads per day than highly skilled athletes and, consequently, less energy consumption, the daily intake of protein decreases slightly to 1.5-2 g per 1 kg of weight. However, regardless of the specialization and qualification of an athlete, proteins must provide at least 17% of the total caloric content of food.
  2. Diet
    Nutrition - one of the important elements of a balanced diet. It includes the multiplicity of meals, the intervals between them, the meal time and the distribution of calories in meals. The optimal frequency of meals is four meals a day. Given the various conditions of work and study, three meals a day are allowed. In case of violation of the diet and, in particular, the multiplicity
  3. Hygienic assessment of diet and diet
    Objective: to consolidate the theoretical knowledge about the meaning of nutrition in a person’s life, about the basics of rational nutrition, to give information about safe nutrition, about the prevention of food infections and poisoning. To form practical skills in the organization of rational nutrition. Content 1. Determine the value of your daily energy consumption, for which perform one of the works: 1.1. definition
  4. About power mode
    He who protects his health should strive to ensure that the main part of his food is not made up of any healing, nutrients, such as vegetables, fruits and other things, because the food that has a thinning property ignites blood, and having the property of thickening makes the body slimy and heavy. Therefore, [a person] should eat foods such as meat, especially goat meat,
  5. THE CONCEPT OF THE SANITARY MODE OF THE PUBLIC NUTRITION ENTERPRISE. SANITARY AND EPIDEMIOLOGICAL “RISK FACTORS” IN PUBLIC NUTRITION.
    One of the most important requirements for the work of catering enterprises is the production of benign, epidemically flawless products. This can be achieved only in the case when certain requirements to the work of a catering enterprise will be fully implemented. These requirements are set forth in various regulatory documents.
  6. A new look at a rational diet.
    Until now, both in everyday life and in popular science literature, the main meals are breakfast and lunch, in accordance with the proverb: “Eat breakfast yourself, share lunch with a friend, and give dinner to the enemy.” This old adage was true for the hard work of a peasant who worked in the field from dawn to dusk, but was not at all suitable for the modern man.
  7. Sanitary regime of public catering enterprises and methods of its control
    Objective: To study the sanitary requirements for the maintenance of public catering enterprises and methods of monitoring its sanitary regime. Work content: 1. Acquaintance with detergents and disinfectants. 2. Determination of the effectiveness of chlorine-containing disinfectants. 3. Laboratory control of the sanitary regime of public catering enterprises. Equipment: I. Equipment
  8. LECTURE №6 RATIONAL FOOD MODE
    LECTURE №6 RATIONAL MODE
  9. Nutrition and drinking regime of a nursing mother
    During breastfeeding, the diet of a woman should not differ from her usual ration in composition of products. Since pregnancy, childbirth and breastfeeding are natural physiological processes, their success cannot be fundamentally linked to the diet of a woman. Not a single goat, gorilla or wolf has changed the diet after giving birth. In this sense, a mammalian person is not enough
  10. Nutrition as a factor in the preservation and promotion of health. Physiological norms of nutrition. The value of the individual components of food in human nutrition. The value of proteins in human nutrition, their norms and sources of entry into the body
    Nutrition is one of the most active and important environmental factors, which has a variety of effects on the human body, ensures its growth, development, preservation of health, disability and optimal life expectancy. All this is provided by a daily, regulated meal with a certain set of foods. Foods are complex
  11. The concept of hygienic nutrition. Nutrition norms Food products, their composition and energy value.
    Nutrition is a complex process of receipt, digestion, absorption and assimilation in the body of nutrients necessary to cover its energy expenditure, build and renew cells and tissues of the body, and regulate the physiological functions of the body. In hygiene, the term “good nutrition” is adopted, which means a food built on a scientific basis that can fully meet the need for
  12. Medical nutrition monitoring of organized populations. Therapeutic and prophylactic nutrition
    Nutrition is one of the main factors determining human health. The organization of catering for a team is related to the type of institution (kindergarten, school, production facility, field camp, medical and preventive care facilities, army, etc.), the number of people and the duration of their stay in this facility. In most cases, health workers themselves take part in
  13. Sanitary regime of food objects
    The sanitary maintenance of enterprises must comply with the Sanitary Regulations approved by the Ministry of Health. So, for catering enterprises, you should be guided by SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for catering organizations, the manufacture and turnover of food products and food raw materials in them." As noted
  14. Daily regime
    The term “daily regime” includes the duration, organization and distribution during the day of all activities, recreation and meals. Rational mode implies compliance with its content, organization and construction of certain hygienic standards. These standards are based on the laws of higher nervous activity of a person and take into account the anatomical and physiological features of the growing
  15. Regime day children and teenagers
    The mode of the day contributes to the normal development of the child, health promotion, education of the will, teaches discipline. Make up the day regimen taking into account the state of health, age-related anatomical, physiological and individual characteristics of the child. The daily routine provides for a certain duration of various activities, sleep, rest, regular meals, and compliance with the rules of personal hygiene. Accustom
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