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

Balanced diet



This is one of the first scientifically based meal systems. The theory of balanced nutrition, having arisen more than two hundred years ago, prevailed in dietology until recently.
Its essence can be reduced to several points:
A) ideal should be considered a diet in which the intake of nutrients into the body corresponds to their consumption;
B) food consists of several components of different physiological significance: useful, ballast and harmful;
B) food contains irreplaceable substances that can not be formed in the body, but are necessary for its vital activity;
D) human metabolism is determined by the level of concentration of amino acids, monosaccharides (glucose and
D) fatty acids, vitamins and minerals.
On the basis of the theory of balanced nutrition, various food rations were developed for all groups of the population, taking into account their age, sex, physical exertion in production, climatic and other conditions. Many new food technologies were created, and previously unknown amino acids, vitamins and trace elements were discovered. On the shelves of stores appeared a lot of new, mostly purified high-energy food: bread made from fine flour, polished cereals, clarified vegetable oils, refined sugar, juices without pulp, etc.
However, oddly enough, the wide distribution of refined products, exempted from ballast substances, did not at all contribute to the improvement of human health. On the contrary, it was precisely at this time that the so-called diseases of civilization — atherosclerosis, diabetes, osteochondrosis, osteoarthrosis, etc. — became more and more frequent in the most developed countries.
It turns out that the usefulness of food depends not only on the quality of the products themselves (what is not and there was no doubt), but also on the method of their preparation.
For example, if cereals are the staple food for many of us, it is necessary that as much as possible nutrients remain in the path from the elevator to the table. However, unfortunately, at present, most cereals are subjected to such ruthless industrial processing that they completely lose the most valuable components: proteins, vitamins, especially group B, dietary fiber and many minerals.
And so that the resulting flour longer retains its presentation, from the ground grain when sifting, in addition to the outer layers, the germ is also removed. As a result, only gluten and starch remain from the grain.
Almost all cereals are also subjected to industrial processing - grinding, in the process of which their upper layer is removed. Needless to say, after this, cereals become low-value nutritional product, since it is with the shell that the most valuable substances that play a large role in digestion, thanks to which intestinal cleansing occurs, are removed. It is not surprising that the creation of refined products resulted in an increase in the number of diseases of the gastrointestinal tract, liver and biliary tract, as well as the appearance of various metabolic disorders caused at first glance by incomprehensible intoxication of the body.
Nevertheless, it is absolutely impossible for us to refuse refined products, as vegetarians, sections, and macrobiota advise, because there is nothing to replace them, at least for the poor, that is, for the majority of Russian citizens. But you can reduce the harm brought by the refined products due to the simultaneous consumption of a large amount of vegetables, and, if possible, fruits.
In terms of usefulness to the body, they are the most complete products, especially in a fresh and natural form, and mostly they are fruits, vegetables and nuts.
It is they who contain such biologically active substances as vitamins, mineral salts, fiber, and pectins in the greatest volume.
However, if vegetables and fruits have undergone harsh heat treatment or, even worse, are turned into canned food, they have little benefit, since they lose their best qualities in the process of denaturation.
Thus, a balanced approach to nutrition and the idea of ​​refined food brought considerable harm to people's health.
But, as you know, science does not stand still, and what seemed clear and unshakable yesterday, today raises doubts, and tomorrow it requires rethinking. It happened with the theory of balanced nutrition. And yet, as many nutritionists believe, the idea of ​​balanced nutrition formed the basis of all modern science-based nutrition theories.
<< Ahead Next >>
= Go to tutorial content =

Balanced diet

  1. Balanced diet
    Modern data on the body's need for nutrients and the relationship between them are summarized in the theory of a balanced diet. According to this doctrine, for good digestion of food and the vital activity of the organism, it is necessary to supply it with all nutrients in certain ratios among themselves. In this regard, a balanced should be called food, which provided
  2. Establishing a balanced and balanced diet while you are breastfeeding.
    You do not have to be soft, like a sofa cushion, big as Mother Earth to breastfeed. In fact, breastfeeding helps lose weight gained during pregnancy. Milk separation requires a maximum of 500 extra calories per day. This means that most mothers can eat 500 extra calories to a normal diet without gaining weight, or they can eat
  3. Balanced (multimodal) analgesia
    Balanced (multimodal) analgesia involves the simultaneous use of two or more analgesics with different mechanisms of action and allowing to achieve adequate pain relief with a minimum of side effects inherent in the appointment of large doses of one analgesic in monotherapy. For example, epidural administration of opioids should be combined with similar administration.
  4. Balanced anesthesia with mechanical ventilation
    Diagnosis (diagnosis and monitoring) in establishing a diagnosis (before surgery) is mandatory: Determined by the patient belonging to group 1, 2 or 3, depending on the nature of the surgery and its duration - additional (as shown). Determined by the patient's belonging to group 1, 2 or 3, depending on the nature of the surgery and its
  5. 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
  6. 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
  7. 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
  8. Weighted analysis of separate nutrition (indications and contraindications for the use of separate nutrition)
    It is easy to see, by virtue of the Russian mental, and thanks to our unsettled and wretched life, to criticize the theory of separate feeding is sheer pleasure. In fact, any of the conceptual provisions of separate nutrition for us, Russians, is either unacceptable or causes protest. We really can’t refuse potatoes with mushrooms, ravioli with sour cream, pasta with meatballs,
  9. 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.
  10. 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.
  11. Food of various groups of adult population.
    Rational balanced nutrition. Norms and principles. Human nutrition should be rational balanced, i.e. comply with the physiological needs of the organism, taking into account the working conditions, climatic features of the area, age, body weight, sex and human health. The basic principles of a balanced diet are as follows. The first principle. Strict match
  12. Adequate nutrition
    Awareness of the shortcomings of the concept of a balanced diet stimulated new scientific research in the field of the physiology of digestion, food biochemistry and microbiology. First, it has been proven that dietary fiber is a necessary component of food. Secondly, new digestion mechanisms were discovered, according to which food digestion occurs not only in the intestinal cavity, but also
  13. Lecture number 3 Subject: Types of food.
    1. Balanced nutrition. 2. Rational nutrition. 1. Balanced nutrition Currently, there are many often conflicting concepts of balanced nutrition. Consider a concept developed at the Institute of Nutrition of the USSR Antimonopoly Committee under the guidance of Academician A.A. Pokrovsky. According to this concept, the energy value of food should correspond
Medical portal "MedguideBook" © 2014-2016
info@medicine-guidebook.com