the Factors defining comprehensibility of food

The Food substances arriving in an organism, are used not completely. Completeness of mastering of fibers, fats, carbohydrates, vitamins and mineral elements depends on a number of factors, first of all from a condition of bodies of digestion and quality of food.

Digestion Process has been studied And. P.Pavlovym and its pupils. They have established, that depending on structure of food in the course of digestion digestive juice different in structure is allocated. Besides, juice allocation passes in some stages (phases). Juice of the first phase And. P.Pavlov named zapalnym, or appetizing. It is allocated reflex at the sight of and a smell of food or at memoirs on forthcoming food intake. The second and third phases of secretion are called as gastric and intestinal when digestive juice is allocated directly for digestion of food already available in the food channel.

Zapalnyj juice of the first phase is of great importance for the subsequent mastering of food substances. Therefore it is necessary to consider the factors stimulating appetite and allocation zapalnogo of juice. Beautiful registration of dishes, table layout, a cosy, pure premise where accept food, concern them attentive and precautionary service. To the factors promoting allocation of digestive juice, concerns also scientifically proved And. P.Pavlovym an order of reception of dishes. In the beginning there should be a snack, which beautiful registration, and also sharp taste and a smell promote allocation zapalnogo juice. The first liquid dish following snack usually contains a considerable quantity ekstraktivnyh substances which promote occurrence of the second phase of gastric secretion. Thus, before reception of the second dish containing the greatest quantity of food substances, in a stomach the considerable quantity of digestive juice collects.

The Following factor of normal mastering of food substances is their correct parity in a food allowance. The lack or surplus of one of food substances reduces mastering of others.

Comprehensibility of food substances is influenced by structure of foodstuff. For example, if the food contains a considerable quantity kletchatki, how we already know, amplifies peristaltika guts and food, not having time to be digested, is deduced from an organism. Thus it is acquired worse also because kletchatka interferes with access of digestive juice to food. As the second example can serve vegetative and animal protein. It is known, that fibers of products of an animal origin are acquired on 97%, while fibers of vegetative products of all on 85%. If peeping will contain products and an animal, and a phytogenesis comprehensibility of fibers will raise to 92%.

For food mastering its culinary processing has Important value. The warm, boiled food is better acquired. Its strong heating can complicate mastering of food substances. Is better food substances of the food carefully crushed and wiped are acquired.

Besides, comprehensibility of food depends on activity of the enzymes necessary for digestion and recycling of food substances.

THE DIET

As a diet understand quantity and distribution of food intakes within days, intervals between food intakes and distribution of volume of food to each reception.

Correctly made and regularly observed diet positively influences not only digestive system, but also on all organism as a whole.

At diet infringement the digestive system first of all suffers: the gastritis, a stomach ulcer of a stomach and a duodenal gut can develop. Thus there can be a superfluous weight, decrease working capacity. Now it is proved, that rare food intakes raise cholesterol level in blood and promote atherosclerosis development.

The metabolism depends On frequency rate of food intake in an organism. The less often food intake, the more superfluous weight of the person. It occurs because the food considerable quantity therefore the stomach is overflowed and stretched is in one stage entered, mobility and food digestion is limited. It, in turn, complicates work of digestive glands. If ruptures between food intakes make 7-8 ch, the organism is thus reconstructed on more economical expenditure of the received material, accumulation of fat and delay of processes of disintegration of food substances. Adiposity which often promotes diabetes occurrence develops. At adiposity breath is at a loss, ventilation of lungs decreases, the quantity nedookis-lennyh products in an organism increases. People with superfluous weight have heart attack of a myocardium and an atherosclerosis is more often, the current of surgical operations, a pregnancy outcome becomes complicated.

Therefore from the physiological point of view more rational is rather frequent food intake. A 4-single food Is recommended. Thus intervals between food intakes do not exceed 4-6 ch.

Very important correctly to distribute volumes of accepted food within days. Thus it is necessary to consider,

What is glands should have 9-10-часовой rest within days. Night time should be such period of rest, certainly. Last food intake should be not plentiful and for 1-1,5 ch to a dream. Is better to accept dairy-sour products or fruit at this time.

Distribution of a daily diet on separate receptions is made depending on character of labour activity and a mode of day. Thus it is necessary to consider, that great volume and power value the food should have during a breakfast and a dinner. Therefore at a 3-single food as most often meeting, for a breakfast 25-30% are recommended, for a dinner - 45-50 and for a supper of daily power value of food of. 25%.

Now, in a century of mechanisation and automation of productions when the side between intellectual is more and more erased and physical work, it is not recommended dense (with big in volume and power value) a breakfast. It speaks that at digestion of such breakfast there is a redistribution of blood from a brain to digestion bodies during which time efficiency of cerebration decreases. Same concerns and a dinner if it is accepted during a break in work. It is desirable, that power value of a dinner in working hours did not exceed 30-35% of daily power value. Therefore also it is offered 4-5-разовый a diet at which each time the organism receives quantity of food almost equal on volume.

Other variants of the diet connected with the established mode of day, character of labour activity, a climate and national traditions Are possible also.

The Menu-apportion - the list of dishes of the daily diet distributed on separate food intakes, with instructions of weight of the products necessary for preparation of each dish, the maintenance of the basic food substances and power value of foodstuff.

Menus-apportions are made on every day or for all days of week and are the basic document characterising qualitative and quantitative structure of diets in the conditions of public catering.

Menus-apportions help to define roughly food and power value of diets. For this purpose it is necessary to have the daily menu-apportion for 1-2 weeks and to count up containing in the taken sets of products separate food substances and their power value.

Calculation of power value of diets is made under tables of a chemical compound of foodstuff.

The Technics of calculation of power value (actual, is minimum-admissible and theoretical) ready dishes is specified in a management to a practical training on ' to Technics of sanitary-and-hygienic researches ' (1983).