Nutrients
Nutrients are biologically significant elements necessary for a living organism to ensure normal functioning. There are 5 types of nutrients, and all of them are essential for our body. Essential nutrients are not produced by the body, and therefore must be supplied through food and/or through dietary supplements. No product can fully provide the body with all the nutrients necessary for growth and development. All five types of nutrients can be divided into two groups - micro- and macronutrients. Macronutrients- these are substances that supply the body with energy, and they must be in our diet in large quantities every day to carry out all the functions of our body. These include: Carbohydrates; Fats; Squirrels
Micronutrients- nutrients needed by the body in microdoses for life and development are called micronutrients. These nutrients are necessary for the synthesis of hormones, enzymes and other substances, without which normal development and growth is impossible. This:
Vitamins;
Minerals
What is "energy balance"
Macronutrients provide the body with energy, usually measured in kilocalories (kcal, or simply “calories”). It is necessary for the normal functioning of all cells, tissues and organs. The need for such energy depends on the level physical activity. However, the body spends energy for its needs, even when we do nothing and sleep. As long as energy expenditure and calorie intake from food are balanced, weight remains stable. But as soon as the incoming energy becomes more than the body can expend, it appears excess weight. To lose weight, on the contrary, it is necessary to create a deficit of energy supplied from food.
PROTEINS
Squirrels consist of molecules connected in a chain by amino acid bonds. The body needs proteins as building materials for skin cells, hair, muscles, connective tissue and various organs. Proteins are essential immune system, as well as for the functioning of enzymes, hormones, antibodies and transport molecules, in a word, everything without which life is impossible.
Amino acids- these are the “building blocks” that make up proteins. Different types of proteins and amino acids have different effects on the functioning of the body. Scientists have discovered different types of amino acids in proteins, of which nine are recognized as essential, since they do not produce human body. For optimal nutrition, the body needs all amino acids in sufficient quantities.
Types of proteins
Squirrels They are divided into two groups according to their origin - animal and plant. Animal proteins, such as meat, eggs, fish and milk, are called complete proteins because they contain all nine essential amino acids. Most vegetarian proteins are incomplete because they may be lacking one or more essential amino acids. However, people who eat exclusively plant proteins can obtain the full complement of essential amino acids from their diet if they eat a variety of plant protein sources.
Animal proteins generally contain more saturated fat than plant proteins. Eating large amounts of red or processed meat increases the risk of heart disease, diabetes and colorectal cancer. Medical and nutritional experts from renowned scientific institutions such as the Harvard Institutes of Health recommend limiting your consumption of red meat and, if possible, avoiding processed meat products. The diet should be dominated by protein-rich foods containing fiber, healthy fats, vitamins, minerals and a minimum of bad fats.
Why are proteins needed?
Amino acids, which are formed in digestive tract during the breakdown of proteins, they are used as energy, but most of them go to the construction of tissue cells and organs. Squirrels participate in the “construction” and “restoration” of skin, hair, muscles, connective tissue, and also participate in the implementation various functions body. For example, hemoglobin transports oxygen, insulin is a hormone, immunoglobulin belongs to antibodies, myocion and actin are involved in the mechanism of muscle contraction, keratin is a structural protein. Thanks to these enormous capabilities, proteins play a critical role in the development and growth of the body, especially during childhood, adolescence and pregnancy.
Carbohydrates
Carbohydrates are the main source of energy for the body, including for brain function. They come from foods rich in sugars, starches and fiber. Carbohydrate foods include rice, pasta, potatoes, cereals, bread, fruits and vegetables, and sugar. Depending on their structure, carbohydrates are simple and complex.
What are simple carbohydrates
Simple – “fast” – carbohydrates are sugars that are quickly absorbed in the body. Glucose enters the blood almost instantly and gives a quick burst of energy. Foods rich in “fast” carbohydrates provide a lot of energy (calories), but few micronutrients. “Fast” carbohydrates are easily recognized by their characteristic white color products: bread, rice, sugar. Sweets and baked goods are also included in this category.
What are complex carbohydrates
Complex carbohydrates are foods rich in fiber and starch, such as fruits, vegetables, legumes and whole grain pasta and rice. They are also called "slow" because they digest slowly and release energy gradually, keeping you full for longer.
What is fiber
The most complex form of carbohydrates is cellulose (alimentary fiber), which is found in vegetables, fruits and grains. Fiber can be water-soluble or insoluble. Water-soluble fiber binds and removes cholesterol from the body. Other dietary fibers are not digested and do not provide energy, but they normalize digestion and are therefore very beneficial for health. Prebiotics such as inulin are non-digestible fibers that stimulate growth and activity. beneficial microflora digestive tract.
About Natural Balance products: http://cis.oriflame.com/NBS_factsheet.pdf
FATS
Fats- these are nutrients containing energy in the most concentrated form. Fats are necessary for the normal functioning of the central nervous system and cell renewal, for healthy skin and hair, for the synthesis of hormones and control inflammatory processes. Fat cells also form the largest store of energy in the body.
WHAT ARE FATS COMPOSED OF?
Fats are present in the body in the form of triglycerides, consisting of a glycerol molecule combined with three fatty acid molecules. Different types of fats contain different types of fatty acids: saturated, monounsaturated and polyunsaturated. Some polyunsaturated acids are essential and therefore must come from food.
TYPES OF FATS
Fats grouped according to the fatty acids they contain. Saturated fats consist only of saturated fatty acids; which are found in vegetable oils from tropical plants, such as coconut oil, as well as butter, milk, cheese and meat. Unsaturated fats contain mono- and polyunsaturated fatty acids; They are rich in fatty fish varieties, traditional vegetable oils, for example, olive and rapeseed, nuts (almonds), avocado.
Glycemic index (GI)
Glycemic index is a method of classification food products based on their effect on blood sugar. In other words, GI indicates how foods affect blood sugar levels caused by eating them. Glycemic index can be medium, low and high. Foods rich in “fast” carbohydrates are usually high-glycemic, as they cause pancreas instantly produce insulin, and the blood sugar level first increases sharply, and then decreases just as sharply, leaving a feeling of loss of strength and drowsiness. Foods rich in “slow” carbohydrates, as a rule, have a low GI, since the body needs more time to digest them, which means there is no sharp jump in blood glucose levels. Thus, "slow" carbohydrates help stabilize blood sugar levels and provide saturation for a longer time.
More information about the glycemic index: http://cis.oriflame.com/GI_factsheet.pdf
About Natural Balance products: http://cis.oriflame.com/NBS_factsheet.pdf
Fatty acids and health
For health, it is important not only the amount of fats received from food, but also their qualitative composition and ratio. A diet high in saturated fat increases the risk of developing cardiovascular disease, diabetes, obesity and some types of cancer. On the contrary, a diet containing higher amounts of unsaturated fats has the most beneficial effects on health. Two polyunsaturated acids are essential - Omega-3 and Omega-6, so named for characteristics their chemical composition. Omega-3 is particularly beneficial for health, so a balance between Omega-3 and Omega-6 in the diet is of particular importance. Unfortunately, the diet modern man rich in Omega-6 acids and poor in Omega-3, which means this imbalance must be corrected by increasing the consumption of foods containing Omega-3, or taking additional Omega-3.
VITAMINS AND MINERALS
What are vitamins
Nutrients that the body needs in microdoses for life and development are called micronutrients - these are vitamins and minerals that we get from food. Vitamins and minerals do not provide energy, but work in tandem with macronutrients (proteins, fats, carbohydrates) and are also necessary for the proper functioning of the entire body.
Why are vitamins needed?
Vitamins are inorganic substances, necessary in small quantities for life, growth and disease prevention. They help form bones and tissues, and also participate in the processes of converting carbohydrates and fats into energy. Deficiency of certain vitamins can cause various diseases. The body does not synthesize most vitamins itself, which means they must come with food.
Why are minerals needed?
Minerals- the simplest natural substances without which the body cannot function normally. Minerals regulate numerous physiological processes - from the formation bone tissue before blood clotting. Most minerals are quickly consumed, so they must be constantly replenished by eating appropriate foods. Minerals can be divided into 2 groups - macro- and microelements. Read more about vitamins and minerals: http://cis.oriflame.com/Vitamins_Minerals_factsheet.pdf
What are antioxidants
Antioxidants- these are substances that protect healthy cells from oxidative stress by neutralizing free radicals. Thus, antioxidants can slow down internal and external processes aging, including premature aging, which is caused by bad habits, smoking, stress, etc. Examples of antioxidants are vitamins C, A, E, selenium, zinc, various polyphenols (such as anthocyanins), astaxanthin.
How do antioxidants work?
Antioxidants- protect cells from oxidative stress by neutralizing free radicals. Free radicals are formed in the body under the influence of inhaled oxygen, ultraviolet radiation, poor environment, smoking, etc. These are unstable oxygen molecules with an unpaired electron that “steal” electrons from other molecules, thereby converting them into free radicals. A prolonged attack by free radicals triggers internal aging mechanisms, external manifestation which are wrinkles and the development of chronic diseases. Astaxanthin is a red pigment belonging to the carotenoid family, found in microalgae, salmon, and shrimp and is a powerful antioxidant with proven anti-aging, immune-stimulating and anti-inflammatory properties. Unlike many other antioxidants, astaxanthin crosses the blood-brain barrier and has beneficial effects on the nervous system, brain and eyes. Astaxanthin is 100 times stronger than vitamins C and E.
Oriflame Wellness products were originally developed over eight years to prepare patients for organ transplantation, as well as recovery after surgery.
The Iguellos Scientific Center studies issues of nutrition and healthy eating and has strong scientific connections with Lund University. The center is located in the Skåne region in southern Sweden. It employs doctors, technologists, nurses, nutritionists, and cooks; The Scientific Center has its own laboratory and certified clinic, equipped with a kitchen and guest rooms for patients. The Iguellos Nutrition Center is a special branch of the Scientific Center that deals with nutraceuticals and new product development. Professor Sten was personally involved in all research, paying particular attention to the development of effective programs and products to minimize risk factors during the rehabilitation of patients after surgery, as well as cardiovascular diseases, diabetes and obesity.
Balanced nutrition - nutritious nutrition healthy person, taking into account his gender, age, work activity and climatic conditions of residence. Such nutrition helps maintain health and increases physical and mental performance for many years. The essence rational nutrition consists of three main principles:
1. Maintaining a balance between the energy entering the body with food and the energy that a person spends during the day, in the process of life.
2. Compliance with the ratio of quantity and quality of food intake nutrients, fully satisfying the needs of the body.
3. obligatory adherence to the diet.
food is a source of energy that is necessary for normal operation the entire human body. Therefore, it is very important that the amount of energy spent per day be replenished. If a person expends more energy than he receives, his body weight decreases. In a situation where fewer calories are spent than comes from food, a person rapidly gains excess weight. Both have Negative influence to your health. When organizing proper nutrition Overeating should be avoided as it is harmful to health. It is also harmful to not get enough food if your weight is normal. It is important to learn to avoid cravings for certain foods.
Such an addiction can lead to a monotonous, meager diet. This has a negative impact on health, as the body does not receive enough of the substances it needs. A balanced diet allows you to avoid such mistakes. Due to the correct approach to food preparation, the number of diseases is significantly reduced. The body recovers more easily from illnesses. You should definitely eat food before studying or working. It is also necessary to eat at lunchtime and in the evening, 2-2.5 hours before bedtime. The interval between them should be 4 hours. It is optimal when 2/3 of the total daily calorie intake is consumed for breakfast and lunch. Less than 1/3 should be left for dinner.
For complete absorption of food and normal life, nutrition must be balanced. This means that the ratio between proteins, fats and carbohydrates in cooked food must be maintained.
For example, for young people living in a temperate climate and not engaged in heavy physical labor, this ratio should be: proteins - 13%, fat - 33%, carbohydrates - 54%, if the energy value of food is taken as 100.
Under natural conditions, there are no products containing all necessary for a person nutrients. Therefore, rational nutrition involves the use of a combination of different products.
The daily diet must be brought to compliance with certain requirements:
1. Energy value must fully cover the needs of the body;
2. The balance of nutrients in food should be optimal;
3. Food must be well digested. This completely depends on the composition of the products and the method of their preparation;
4. Food should be attractive appearance, consistency, taste, smell, color, temperature. All these qualities affect appetite and food digestibility;
5. Food should be varied. To prepare dishes you need to use a wide range of products. They should be prepared in various ways;
6. Food should cause a feeling of fullness due to its optimal composition, good, high-quality culinary processing;
7. It is imperative to follow sanitary and epidemiological rules to ensure the safety of food. Each person in organizing their nutrition should be guided by the state of their body at the moment. Take into account not only your body weight, the presence physical activity, but also physiological and biochemical indicators.
Ticket number 14
1. Reveal the relationship between the structure and functions of the human respiratory organs.
Respiration is the process of oxygen entering our body for the purpose of oxidation chemical substances and removal of carbon dioxide and other metabolic products.
Breathing stages:
Transfer of oxygen from the lungs to the blood
Transportation of gases
Gas exchange
Cellular respiration
For oxygen to enter the body it is necessary respiratory system. It consists of the airways and lungs. The airways include the nasal cavity, nasopharynx (this is the airway), larynx, trachea, bronchi. The respiratory part includes the lungs. During normal breathing, air enters the human body through the nose. It passes through the external nostrils into the nasal cavity, which is divided into 2 halves by the osteochondral septum
The walls of the nasal passages are lined with mucous membrane. It secretes mucus, which moisturizes the incoming air, traps dust particles and microorganisms, and has bactericidal properties. Under the mucous membrane there is a large amount blood vessels, which warms the inhaled air. The nasal cavity is also equipped with receptors that facilitate sneezing. Nasal cavity connected to the cavities of the skull bones: maxillary, frontal and sphenoid. These cavities are resonators for voice production.
From the nasal cavity, air enters the nasopharynx through the internal nostrils (choanae), and from there into the larynx.
The larynx is formed by cartilage, its cavity is lined with mucous membrane and is equipped with receptors that cause a reflex cough. When swallowing, the entrance to the larynx is closed by the epiglottic cartilage. The largest cartilage of the larynx is the thyroid cartilage. It protects the larynx from the front.
Thus, the functions of the larynx:
Prevents particles from entering the trachea
The larynx passes into the trachea. The walls of the trachea are formed by cartilaginous half-rings. Back wall The trachea adjacent to the esophagus does not have cartilage. This is due to the fact that it does not interfere with the passage of the food bolus through the esophagus.
Below, the trachea is divided into 2 bronchi. The trachea and bronchi are lined from the inside with a mucous membrane covered with ciliated epithelium. Here the air continues to warm and moisten. The bronchi branch, forming bronchioles, at the ends of which there are thin-walled pulmonary vesicles - alveoli. The human lungs are a paired cone-shaped organ. In 1 minute, the lungs pump 100 liters of air. On the outside they are covered with pulmonary pleura, chest cavity covered with parietal pleura. Between the 2 layers of the pleura there is pleural fluid, which reduces the friction force during inhalation and exhalation. The walls of the alveoli and capillaries are single-layered, which facilitates gas exchange. They are formed by epithelium. They secrete surfactant, which prevents alveoli from sticking together, and substances that kill microorganisms
2. Describe mushrooms and lichens. What is their significance in nature and human life?
Every person knows that food is necessary for the normal functioning of the body. Throughout life, the human body continuously undergoes metabolism and energy. The source of the building materials and energy necessary for the body are nutrients coming from the external environment, mainly with food. If food does not enter the body, a person feels hungry. But hunger, unfortunately, will not tell you what nutrients and in what quantities a person needs. We often eat what is tasty, what can be prepared quickly, and do not really think about the usefulness and good quality of the products we eat.
Doctors say that nutritious nutrition is an important condition for maintaining the health and high performance of adults, and for children it is also a necessary condition for growth and development.
For normal growth, development and maintenance of vital functions, the body needs proteins, fats, carbohydrates, vitamins and mineral salts in the quantities it needs.
Poor nutrition is one of the main causes of cardiovascular diseases, diseases of the digestive system, and diseases associated with metabolic disorders.
Regular overeating and consumption of excess amounts of carbohydrates and fats are the cause of the development of metabolic diseases such as obesity and diabetes.
They cause damage to the cardiovascular, respiratory, digestive and other systems, sharply reduce ability to work and resistance to diseases, reducing life expectancy by an average of 8-10 years.
Rational nutrition is the most important and indispensable condition for the prevention of not only metabolic diseases, but also many others.
The nutritional factor plays an important role not only in the prevention, but also in the treatment of many diseases. Specially organized nutrition, the so-called therapeutic nutrition, is a prerequisite for the treatment of many diseases, including metabolic and gastrointestinal diseases.
Medicinal substances of synthetic origin, unlike food substances, are foreign to the body. Many of them can cause adverse reactions, such as allergies, so when treating patients, preference should be given to the nutritional factor.
In food products, many biologically active substances are found in equal and sometimes higher concentrations than in the drugs used. That is why, since ancient times, many products, primarily vegetables, fruits, seeds, and herbs, have been used in the treatment of various diseases.
But now a new danger has appeared - chemical contamination of food. A new concept has also appeared - environmentally friendly products.
We know that nitrogen is an integral part of compounds vital for plants, as well as for animal organisms, such as proteins.
Nitrogen enters plants from the soil, and then enters the bodies of animals and humans through food and feed crops. Nowadays, agricultural crops almost completely obtain mineral nitrogen from chemical fertilizers, since manure and other organic fertilizers are no longer enough for nitrogen-depleted soils. However, unlike organic fertilizers, chemical fertilizers do not freely release nutrients under natural conditions.
This means that there is no “harmonious” nutrition of agricultural crops that satisfies the requirements of their growth. As a result, excess nitrogen nutrition of plants occurs and, as a result, accumulation of nitrates in it.
Excess nitrogen fertilizers leads to a decrease in the quality of plant products, a deterioration in their taste properties, and a decrease in plant tolerance to diseases and pests, which, in turn, forces the farmer to increase the use of pesticides. They also accumulate in plants. Increased nitrate content leads to the formation of nitrates, which are harmful to human health. Consumption of such products can cause serious poisoning and even death in humans.
The negative effect of fertilizers and pesticides is especially pronounced when growing vegetables in closed ground. This happens because in greenhouses, harmful substances cannot evaporate freely and be carried away by air currents. After evaporation, they settle on plants.
Plants are capable of accumulating almost all harmful substances. This is why agricultural products grown near industrial enterprises and major highways are especially dangerous.
Similar abstracts:
The relationship between man and environment, the relevance of this problem in modern stage. Environmental causes of diseases, their main directions. Artificial nutritional supplements and the degree of their influence on the body. Carcinogenic substances in the environment.
The relationship between nutrition and human health. Nitrates and nitrites in crop growth. Genetically modified products and genetic contamination of historically grown crops. Radioactive contamination of land and vegetation.
What diseases does contaminated water bring to humans?
Nitrates, nitrites and ways to reduce their content in vegetables, nitrogen-containing compounds and their effect on organisms. Varieties and hybrids of vegetables that differ in nitrate content during the harvest period. Studying laboratory methods detection of nitrates in plants.
Radioactive contamination of the biosphere. Problems greenhouse effect, depletion of the ozone layer of the atmosphere. Chemical, biological pollution of the environment and human health. Landscape as a health factor. Objectives of rational management of natural resources.
The waters located on the surface of the planet (continental and oceanic) form a geological shell called the hydrosphere. The hydrosphere is in close connection with other spheres of the Earth: the lithosphere, atmosphere and biosphere.
Study of the relationship between man and the environment. Substantiation of environmental causes of diseases. Analysis of the main types of air, water, and food pollution. Health and artificial food additives. Carcinogenic substances in the environment.
Humanity is on the verge of a worldwide environmental catastrophe, and practically nothing is being done to prevent it. Many ecological problems Today they have acquired an international character and joint efforts are needed to solve them.
The normal functioning of a person is determined by his psychophysiological capabilities and needs. Therefore, the designer-designer and architect, when designing the interior and equipment of the control room, must take into account all the factors affecting the person.
For normal human life, the partial pressure of oxygen should be approximately 95 mmHg. Art. The specific pressure value may vary for each individual depending on the state of health and adaptation to oxygen deficiency. Pressure 95 mm Hg. Art. equivalent to a concentration of 12 5% oxygen at sea level or 21% at an altitude of 4270 meters. Oxygen deficiency can have an adverse effect on people's health by reducing oxygen levels or on people who are unable to cope with insufficient oxygen when performing tasks that require a lot of mental and physical stress.
For normal human life in conditions of prolonged stay in weightlessness, it is necessary to create manned stations with artificial gravity.
For normal human life, clean natural air without impurities - dust, harmful aerosols, gases and vapors - is essential. If there are particles of toxic substances in the air, the body may be poisoned. Long-term inhalation of harmful dust can cause lung disease - pneumoconiosis; When exposed to coal dust, anthrocosis of the lungs can occur. Particularly harmful is quartz dust, which can deposit in the lungs and cause a type of pneumoconiosis - silicosis. Increased dust content in the air worsens living conditions and reduces personnel productivity.
The availability of clean air of the required chemical composition and optimal temperature, humidity and speed of movement is of utmost importance for normal human life.
One of the most important conditions for normal human life when performing professional functions is maintaining the thermal balance of the body during significant fluctuations in various parameters of the industrial microclimate, which has a significant impact on the state of heat exchange between a person and the environment.
It is known that for normal human life, at least 20 tons of various raw materials are processed per year. At the same time, only 5 - 10% of the initial products go into finished products, the rest in the form of waste and garbage ends up in environment. If every 10 years mineral extraction doubles, then education various types waste and waste is increasing even faster.
One of necessary conditions normal human life is to ensure normal meteorological conditions in rooms that have a significant impact on a person’s thermal well-being.
Therefore, to ensure normal life of humans and animals, all of these 10 amino acids must be supplied with food.
IN Lately A special role in normal human life is assigned to the so-called micro, or scattered, elements. In addition to the main one - carbon - the composition of the tissues of living organisms includes the following ten elements: sodium, magnesium, potassium, calcium, phosphorus, sulfur, chlorine, hydrogen, nitrogen and oxygen; Iron should be added to this list if the body has hemoglobin.
Of all the components of the biosphere, air is primarily needed for normal human life. A person can live up to five weeks without food, up to five days without water, and no more than five minutes without air. On average, a person consumes about a kilogram of food per day, up to two and a half liters of water and oxygen from twenty kilograms of air. But the air consumed must meet certain sanitary requirements, otherwise it will cause acute or chronic diseases. As a result of industrial emissions, the air in many foreign cities is so polluted that the sun is almost invisible during the day.
The human body consists largely of water; the blood contains more than 80%. A person can live without food for about a month, but without water only a few days.
Lack or excess of water impairs the functioning of the body.
Protein is a major component of every cell in the human body. Old cells are destroyed and new cells are formed constantly; In order for new cells to form, protein foods are needed.
Since protein contains nitrogen, it cannot be replaced by fats or carbohydrates. A component of proteins are simpler nitrogenous compounds - amino acids. IN different types protein amino acids are found in various combinations and quantities.
Squirrels food products cannot be directly absorbed by the body, the enzyme gastric juice(pepsin) and hydrochloric acid break them down into simpler substances. Next in small intestines under the influence of pancreatic enzymes, proteins are finally broken down into amino acids, soluble in intestinal juice and thereby easily digestible. The most valuable proteins for human nutrition in terms of amino acid composition are meat, fish, eggs, milk and, to some extent, cereal products, legumes and vegetables.
In potatoes, for example, the protein content does not exceed 1-1.5%, but unlike some other vegetables, potato proteins have a complete composition of amino acids necessary for human nutrition.
Fats can serve as a source of energy and also participate in other metabolic processes. Fats are an essential component of human nutrition. In their absence, the amount of certain substances that affect the normal function of the central nervous system is reduced. Fats are insoluble in water, so digestive system under the influence of various enzymes they are broken down into simpler substances (pancreatic enzymes, bile, etc.); after this, the breakdown products, soluble in intestinal juice, are absorbed by the intestinal villi and enter the blood. Fats can accumulate in the body under the skin, during internal organs and so on.
For the human body carbohydrates, basically they are “fuel”; in its cells they are oxidized due to oxygen in the air (“burn”, releasing energy), and the breakdown products - carbon dioxide and water - are excreted into external environment. The released energy is spent on maintaining body temperature and on work processes. Proteins and fats can also oxidize and release energy. Carbohydrates are also involved in other metabolic processes.
A person consumes carbohydrates as part of food products: in bread, sugar, cereals, legumes, fruits, vegetables, etc. Of the main carbohydrates, sugars are soluble in water, without being retained in gastrointestinal systems enter the blood. Starch, being insoluble in water, is broken down in the human body under the action of enzymes. With an excess diet of carbohydrates, they turn into fats in the body, and with a sharp lack of carbohydrates, fats can turn into carbohydrates.
The human body contains minerals; they are constantly being used up and need to be replenished.
Calcium and phosphorus salts are part of the bones, and some phosphorus compounds are part of the nervous tissue. For normal human life, calcium and magnesium salts are necessary, and for metabolism - phosphorus and magnesium salts. Blood hemoglobin contains iron. Iodine promotes work thyroid gland. Sodium and potassium salts provide water exchange, and chlorine is necessary for the formation of hydrochloric acid gastric juice.
Many chemical elements(copper, cobalt, iron, fluorine, chromium, manganese, uranium, etc.) are included in the body in small quantities, so they are called microelements. An excess of some of them in food can have harmful effect on the body.
Of the mineral substances that a person needs most, calcium and phosphorus salts; they are found in significant quantities in bread, cereals, green vegetables (sorrel, spinach, lettuce, cabbage), etc.
Calcium salts contained in dairy products are better absorbed. For an adult, 0.7-0.8 g of calcium is required per day, and for a child, at least 1 g. Phosphorus is found in animals and plant products, especially in cheese, egg yolk, brains, liver. The human need for phosphorus per day averages 1.5-2 g.
Magnesium is found in cereals, rye bread and some other foods.
The main sources of potassium can be: cabbage, potatoes, carrots.
Iron is especially abundant in the liver of animals.
Table salt is very important for humans. On average, an adult's need for table salt is 10-15 g per day.
The food also includes vitamins. They differ from other nutrients in that they do not directly participate in the formation of tissues, organs and in the creation of energy, but they are absolutely necessary in food, as they normalize the functions of the body.
If there is insufficient content of certain vitamins in food, painful effects in the body can occur - hypovitaminosis, and in their complete absence for a long time - vitamin deficiency, which results in serious illnesses (for example, diseases - scurvy, beriberi, pellagra, etc.) .
Food products preserved by heat in a hermetically sealed container, all other things being equal, better preserve vitamins, especially those easily oxidized by atmospheric oxygen (vitamin C), since in these canned food the residual air content is extremely small, and there is no access from the outside.
Vitamins are usually designated by letters of the Latin alphabet, and recently they have also been given names corresponding to chemical composition. For most vitamins, their content is usually determined in mg per 100 g of product, denoting mg% (milligram percent).
Currently, about 50 vitamins are known. Let's look at some basic vitamins and their properties.
Vitamin A. In food products, this vitamin occurs in the form of the vitamin itself and provitamin A - carotene. Vitamin A itself is found in animal products, and carotene is found in foods plant origin. Rich in vitamin A: butter, egg yolk, liver of some fish (cod, sea bass and marine mammals - whale and seal).
Carotene is found in significant quantities in carrots, red tomatoes and peppers, green vegetables, apricots, rowan berries, rose hips, etc.
Carotene is broken down in the human body, and vitamin A is formed. Vitamin A and carotene are highly soluble in fats and insoluble in water. Plant foods containing carotene are best consumed together with fats, this increases the digestibility of carotene.
Vitamin A is destroyed by air; in the absence of air (even when heated), the preservation of the vitamin increases significantly.
The daily human need for vitamin A is approximately 2-3 mg.
In canned foods, the shelf life of this vitamin is good even for several years.
Vitamin B 1 (thiamine) found in grains, legumes and cereal products, including wholemeal bread. This is explained by greatest number This vitamin is found in the outer surfaces of the grain, and not in the inner starchy parts.
In fresh vegetables, vitamin B 1 is found in green peas, green beans, tomatoes, spinach, as well as in animal products - lean pork and beef. Yeast, especially brewer's yeast, is richest in B vitamins.
The daily human need for vitamin B 1 is on average 2-4 mg.
Vitamin B 2 (riboflavin) found in meat (kidneys, liver), fish and dairy products, as well as in vegetables - green peas, spinach, green onions, etc. This vitamin is quite resistant to thermal processes and is slightly destroyed during processing.
The daily human need for vitamin B is 2 - 2 mg.
Vitamin PP ( a nicotinic acid) found in sufficient quantities in meat products, as well as in bread, cereals, mushrooms, baker's and brewer's yeast.
It is found in small quantities in fruits and vegetables. Vitamin PP is necessary for metabolism (carbohydrates, proteins, sulfur).
IN pure form Nicotinic acid is industrially produced from shag and tobacco waste.
The daily human need for vitamin PP is 15-25 mg.
Vitamin B 6 (pyridoxine) found in legumes and some vegetables.
The daily human need for vitamin B 6 is 2-3 mg.
Vitamin B 12 (cobalamin) obtained from processing fish waste or in the production of antibiotics. This vitamin is not found in plants. Vitamin B 12 has a significant effect on the digestibility of plant proteins.
Kholin found in many foods, including fruits and vegetables. Lack of it in food can cause liver disease.
Vitamin H (biotin) found in carrots, tomatoes and other vegetables, legumes, raspberries, peaches, and nuts. Vitamin H deficiency can cause disease skin and promote the development of furunculosis.
Vitamin B 9 (folic acid) found in green vegetables, cauliflower, as well as other vegetables, bread and cereal products and berries (raspberries). This vitamin has a significant effect on the blood-forming organs.
Pantothenic acid found in apples and some other fruits, vegetables, as well as in dairy products, liver, and yeast. Pantothenic acid contributes to normal metabolism in the skin, as well as overall carbohydrate metabolism.
Vitamin C ( ascorbic acid) is one of the most important and absolutely essential vitamins to preserve human health. When it is insufficient or absent from a person’s diet, general weakness and anemia develops; in the future this entails a serious illness - scurvy. This vitamin increases the body's resistance to infectious diseases, promotes better recovery from any disease, including postoperative ones, and creates a good tone for the body’s vital functions.
Vitamin C is found in fruits, berries and vegetables. It is found in other products, for example in milk, which is obtained from animals fed on summer pastures, and in winter - silage. There is very little of it in other animal products.
In fruits and vegetables, the vitamin C content is higher in the skin or in the layers of pulp closest to it. There is more vitamin in fresh young leaves.
It should be borne in mind that individual varieties of the same plant species may differ sharply in vitamin C content, which depends on climatic conditions. For example, rose hips from the southern regions (Caucasus, Central Asia) usually contain less of it than those growing in the central zone of the country, the Urals, etc.
Agricultural measures (soil composition and cultivation, fertilizers, irrigation) are also essential; under all equal conditions, the content of vitamin C in plants decreases in cloudy weather.
Vitamin C is not very resistant to atmospheric oxygen. It is also easily destroyed in the presence of iron or copper salts. When foods containing vitamin C are heated, but in the absence of air, its preservation is quite stable.
In our country, several plants have been built that produce vitamin C concentrates from rose hips, ascorbic acid and others. synthetic vitamins.
The daily requirement of vitamin C for an adult is 50-75 mg.
Vitamin D found in animal liver, butter, milk, cheese, egg yolk, fatty fish, fish oil and so on.
Yeast contains a lot of provitamin D - ergosterol, which, when exposed to ultraviolet rays, turns into vitamin D. This process is used in the industrial production of the vitamin.
Vitamin D promotes the deposition of phosphorus-calcium salts in skeletal system body and this prevents children from getting rickets.
Vitamin E (tocopherol) found in significant quantities in wheat germ, corn and green leafy vegetables. In the absence of it in food, a general weakening of the body is observed, and dystrophy may develop in the future. In combination with vitamin A, it has an antisclerotic effect. In animal husbandry, vitamin E is used to ensure normal reproductive functions.
Vitamin K found in nature in the green parts of plants, as well as in strawberries, potatoes, carrots, cabbage, etc.
Vitamin K increases the level of prothrombin in the blood, so it is used to stop bleeding, as well as to accelerate granulation and wound healing.
Vitamin P found in rose hips, citrus fruits, rowan (especially chokeberry), plum, cherry, black currant, red pepper, tomatoes, carrots, cabbage, etc.
The industry produces vitamin P concentrate from lemon waste; from green buckwheat leaves, as well as waste from rosehip processing and tea leaves.
Vitamin P improves the elasticity of blood vessels (with sclerosis and hypertension).
The daily requirement of an adult for vitamin P is approximately 20-30 mg.
Storability of vitamins depends on the influence of various physical and chemical factors on them.
Some vitamins are well preserved for a long time in normal conditions storage, i.e. in the air at its natural humidity, and are almost not destroyed by existing industrial or culinary methods of food processing. Others, such as vitamin C, are quickly destroyed by oxidation with atmospheric oxygen even with slight heating of the product (50°), and when boiling this destruction occurs very intensely. In normal cold drinking water a significant amount of air is dissolved, therefore, if you put fruits or vegetables in this water and then cook, then due to the oxygen dissolved in the water, the degree of destruction of vitamin C will increase. It is better to put the raw materials for cooking in boiling water. In industry, closed devices are used for cooking processes, which eliminates contact of the product with air. Storing fruits and vegetables under normal conditions indoors or on raw materials sites, especially deciduous vegetables, which can quickly wilt, is usually also associated with a loss of vitamin C.
More low temperatures storage, other things being equal, increases the preservation of vitamin C in fruits and vegetables (Table 1).
From the table 1 and some other data show that the loss of vitamin C is very significant when storing perishable fruits and vegetables under normal conditions. When processing fruits and vegetables, it is therefore necessary not to delay them at raw material sites and process them as quickly as possible. If you need to store raw materials, it is better to have refrigerated warehouses for this. Loss of vitamins in products depends on many factors: air oxygen, daylight - especially from exposure to direct sun rays, heating of products, the presence of some destructive chemical compounds, chemical properties the product itself, primarily from the active acidity pH, etc. Under all these conditions, important importance is also attached to the time factor, which, as a rule, is deteriorating.
The main conditions affecting the shelf life of some vitamins are given in Table. 2; it indicates possible approximate losses of vitamins under normal conditions of food processing (cooking and production).
Table 1
| Storage conditions | Loss of ascorbic acid,% of the original amount |
||
| duration, hour | temperature, degrees |
||
| Green beans | |||
| Asparagus cabbage | |||
table 2
| Vitamins | Oxygen | Active acidity, pH | Losses during processing (cooking), % |
||||
| Carotene (provitamin A) | |||||||
| B 1 (thiamine) | |||||||
| B 2 (riboflavin) | |||||||
| PP (nicotinic acid) | |||||||
| B 6 (pyridoxine) | |||||||
| B 12 (cobalamin) | |||||||
| N (biotin) | |||||||
| Pantothenic acid | |||||||
| C (ascorbic acid) | |||||||
| D (calciferol) | |||||||
| E (tocopherol) | |||||||
| K (naphthoquinone derivative) | |||||||
Designations: N - adverse effect;
VN - possible adverse effect;
dash - lack of distinct influence.
To preserve vitamin C, it is also important when processing foods to avoid the presence of iron and copper salts in them. Therefore, equipment and product pipelines made of steel or bare copper should not be used.
