Licensed books on medicine
<< Previous || Next >> |
Nutrition of patients with bronchial asthma should be divided - 5 times a day, in small portions, the last meal at least 2 hours before bedtime.
EXAMPLE DAILY PRODUCT KIT
Butter 25 g
Kefir 150 g
Meat 150 g
Fish 100 g
Curd 100 g
Sour cream 40 g
Tomatoes 20 g
Onion 40 g
Potatoes 200 g
Cabbage 250 g
Greens 25 g
Rye bread 250 g
Bread of wheat 150 g.
CONTENT OF THE DAY RATION
The daily ration contains 100 g of proteins, 70 g of fats, 300 g of carbohydrates, 2,400-2500 kcal, 8 g of table salt.
The total weight of the diet is 3 kg, free liquid up to 1-1,2 l. The temperature of food is normal.
EXAMPLE MEASURE IN BRONCHIAL ASTHMA
First breakfast: meat pate, buckwheat porridge, tea.
Second breakfast: fresh apples.
Lunch: vegetable soup, boiled meat with potatoes, compote of dried fruits.
Afternoon snack: broth of wild rose.
Dinner: zrazy of carrots with cottage cheese, fish boiled with cabbage.
At night: kefir.
| << Previous || Next >> |
| = Skip to the content of the tutorial = |
- Features of a diet in sports activity: a food in training and competitive periods. The mode of fluid intake.
For novice athletes, whose training loads per day are significantly less than for highly qualified athletes, and consequently, the energy consumption is also lower, the daily norms of protein intake are somewhat reduced, to 1.5-2 g per kg of weight. However, regardless of the specialization and qualification of the athlete, the proteins must provide at least 17% of the total caloric value of the food
The diet is one of the important elements of rational nutrition. It includes the multiplicity of meals, the intervals between them, the time of ingestion and the distribution of caloric intake by meals. Optimal multiplicity of food intake is four meals a day. Given the various working and study conditions, three meals a day are allowed. In case of violation of the diet and, in particular, the multiplicity
- Hygienic assessment of diet and diet
The purpose of the work: to consolidate theoretical knowledge about the importance of nutrition in human life, on the basics of rational nutrition, to provide information on safe nutrition, on the prevention of foodborne infections and poisoning. Form practical skills in the organization of rational nutrition. Contents 1. Determine the amount of your daily energy inputs, for which you do one of the following: 1.1. determination of
- About the diet
The person who is taking care of his health should strive to ensure that the main part of his food is not made up of any medicinal, nutrients, like vegetables, fruits and other things, because that food that has a diluting property, lights the blood, and the thickening property makes the body mucous and heavy. Therefore, [man] should use such food as meat, especially the meat of a kid,
- CONCEPT OF THE SANITARY REGIME OF THE ENTERPRISE OF PUBLIC CATERING. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FEED.
One of the most important requirements for the work of public catering enterprises is the production of benign, epidemically flawless products. This can be achieved only in the event that the specific requirements for the work of the public catering enterprise are fully met. These requirements are set out in various regulatory documents,
- A new look at a rational diet.
Until now, both in everyday life and in popular science literature, the main meals are breakfasts and lunches, according to the proverb: "You eat breakfast yourself, you share your lunch with a friend, and give supper to the enemy." This old proverb was true for the hard work of a peasant who worked in the field from dawn to dusk, but is not at all suitable for a modern man
- Sanitary mode of public catering establishments and methods of its control
Purpose: To study the sanitary requirements for the content of public catering establishments and methods of monitoring its sanitary regime. The content of the work: 1. Familiarity with washing and disinfecting agents. 2. Determination of the effectiveness of chlorinated disinfectants. 3. Laboratory control over the sanitary regime of public catering establishments. Equipment: I. Equipment
- LECTURE №6 RATIONAL POWER SUPPLY
LECTURE №6 RATIONAL MODE
- Nutrition and drinking regimen of a nursing mother
During breastfeeding, the diet of a woman should not differ from her usual diet for the composition of foods. Since pregnancy, childbirth and breastfeeding are natural physiological processes, their success can not be crucially related to a woman's diet. Not a single goat, gorilla or wolf has changed her diet after giving birth. In this sense, a person belonging to a mammal has little
- Nutrition as a factor in maintaining and promoting health. Physiological norms of nutrition. The importance of individual components of food in human nutrition. The importance of proteins in human nutrition, their norms and sources of intake into the body
Nutrition is one of the most active and important factors of the external environment, which exerts a diverse influence on the human body, ensures its growth, development, preservation of health, work capacity and optimal longevity. All this is provided by a daily, regulated meal with a certain set of foods. Food products are complex
- The concept of hygienically nutrition. Nutrition standards Food products, their composition and energy value.
Nutrition is a complex process of ingestion, digestion, absorption and absorption in the body of nutrients necessary to cover its energy expenditure, the construction and renewal of cells and tissues of the body, the regulation of the physiological functions of the body. In hygiene, the term "nutrition" is used, meaning a diet built on scientific principles that can fully meet the need for
- Medical control over the nutrition of organized groups of the population. Treatment-and-prophylactic and therapeutic nutrition
Nutrition is one of the main factors determining human health. The catering of the collective is related to the type of institution (kindergarten, school, production facility, field camp, medical and preventive facilities, army, etc.), the number of people and the length of their stay in this institution. In most cases, health workers themselves take part in the
- Sanitary mode of food objects
Sanitary maintenance of enterprises must comply with the Sanitary Rules approved by the Ministry of Health. So, for public catering establishments, SP 126.96.36.1999-01 "Sanitary and epidemiological requirements for catering organizations, manufacturing and turnover of food products and food raw materials in them" should be guided. As noted
- Daily regime
The concept of "daily regime" includes the duration, organization and distribution during the day of all activities, recreation and meals. Rational mode implies the correspondence of its content, organization and construction to certain hygienic standards. These standards are based on the laws of human higher nervous activity and take into account the anatomical and physiological features of the growing
- Children's and teenagers' day regimen
Day regimen contributes to the normal development of the child, strengthening of health, education of the will, accustoms to discipline. Make up the regime of the day, taking into account the state of health, the age-related anatomical-physiological and individual characteristics of the child. The regime of the day provides for a certain duration of various activities, sleep, rest, regular meals, the implementation of personal hygiene rules. Accustom