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Hygienic assessment of diet and diet

Objective: to consolidate theoretical knowledge about the importance of nutrition in human life, the basics of good nutrition, provide information about safe nutrition, the prevention of food infections and poisoning. To form practical skills in the organization of a balanced diet.

Content

1. Determine the amount of your daily energy consumption, for which do one of the work:

1.1. determination of daily energy consumption according to the table;

1.2. determination of individual daily energy consumption by the time-table method.

2. Conduct a hygienic assessment of the diet and diet, for which perform the work:

2.1. determination of the chemical composition and energy value of the daily diet;

2.2. analysis of diet and diet.

Guidelines for implementation

laboratory work

1. Perform laboratory work "Determining the value of daily energy costs."

Define individual daily energy costs using one of the proposed methods, comparing your data with the tabular or timing-tabular method.

1.1. Determination of daily energy consumption according to the table

Working process. Compare your own data (gender, age and nature of work) with the data in table 19, and select the most appropriate value of daily energy costs.

1.2. Timing and tabular method for determining daily energy consumption

Working process. Spend the daily timing of all activities and determine the time in minutes. Enter the data in table 20. According to table 21 for each type of activity, determine the amount of energy consumption per minute, per 1 kg of body weight. Multiply the time spent on a specific activity by the amount of energy spent on it, thereby determining the total energy consumption for a particular job. Enter the data in a table in the appropriate column. Then calculate the daily energy consumption, for which the total energy consumption for all activities during the day, multiply by your weight and add to the obtained value 15% of this number to cover unaccounted energy costs.

Table 19

DAILY ENERGY COSTS, DEPENDING ON THE GROUP

LABOR INTENSITY, AGE AND HUMAN GENERAL

Table 20

WORKING TABLE FOR DETERMINING THE DAILY ENERGY CONSUMPTION

Table 21



ENERGY CONSUMPTION AT VARIOUS ACTIVITIES

(INCLUDING BASIC EXCHANGE)

{FOTO50}



2. Perform laboratory work "Hygienic assessment of diet and diet." Evaluate your usual daily diet.

2.1.
Determination of the chemical composition and energy value of the daily diet

Working process. Make a one-day menu with the amount of servings. From table 22, determine the approximate set of products in each dish. Create a layout menu using table 23. Next, according to table 24, determine the content of proteins, fats and carbohydrates in foods. Calculate the nutrient content in grams for each meal and per day as a whole, as well as their ratio. Calculate the energy value (calorie content) of food for each intake and daily diet in general. Then, the calorie content of each meal is expressed as a percentage of the total calorie content of the entire diet.



Table 22



AN EXAMPLE LAYOUT OF PRODUCTS IN ONE PORTION FOR ADULTS



Table 23



WORKING TABLE FOR CALCULATION OF CHEMICAL COMPOSITION

AND CALORIES OF THE DAILY DIET



Table 24



CHEMICAL COMPOSITION AND ENERGY VALUE OF FOOD

(CALCULATED FOR 100 G OF EDIBLE PART OF THE PRODUCT)

{FOTO53}

{FOTO54}

{FOTO55}



2.2. Analysis of diet and diet

Working process. Using the tables and reference material proposed in this work, formulate a conclusion on the rationality of your nutrition, taking into account the following points:

1) whether there is a correspondence between one's own daily energy consumption and the energy value of the products consumed per day - nutrition is complete;

2) the compliance of the consumed food substances with standards that take into account the age and physiological needs of the body (see table 25 and reference material) and the correctness of their ratio - balanced nutrition;

3) the presence in the diet of different groups of products (see reference material), including animal and vegetable origin - a variety of nutrition;

4) the correspondence of the multiplicity of nutrition, the distribution of the daily diet by calorie content, the intervals between meals and the time of meals with physiological and hygienic requirements - diet (see table. 26 and reference material);

In conclusion, give hygienic recommendations aimed at eliminating deficiencies in the diet and diet.



Table 25



DAILY FOOD STANDARDS FOR CHILDREN AND ADULTS



Table 26



EXAMPLE POWER MODE RESPONSIBLE

PHYSIOLOGICAL AND HYGIENIC REQUIREMENTS



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