the Subject and problems of hygiene of a food

The Subject of studying of hygiene of a food is the substantiation of norms of a diet and separate food substances, studying of quantitative and qualitative full value of a food, an establishment of communication of a food with working capacity of the person, its growth, development and age.

The Fact of common knowledge is that normal growth and organism development are possible only when it in enough receives the nutrients arriving with foodstuff. If the diet is broken or quality of consumed products worsens, it is reflected at once in a functional condition digestive, nervous, endokrinnoj and other systems and is often accompanied by growing thin or adiposity.

The State of health of the person and duration of his life are in direct dependence on eutrophy. For example, a superfluous food with an inactive way of life leads to infringement of a fatty exchange and atherosclerosis development; diet infringement, hasty meal and an insufficient chewing of food often leads to development of inflammatory diseases of a stomach and a duodenal gut with their subsequent possible transition in a stomach ulcer.

Dependence between the illnesses developing as a result of a wrong food, and working capacity of the person Is revealed. So, adiposity negatively affects working capacity, especially on efficiency of brainwork.

In modern conditions of scientific and technical progress, mechanisation and automation of productions energotraty working basic trades have decreased. Norms of a food have decreased also. Labour-intensive processes have disappeared, the information stream in this connection the nervous tension has increased has increased and the requirement for vitamins and microcells has accordingly raised.

Decrease in muscular loading and connected with it malopodvizhnost is made by special demands to a food of the person. In this connection on the foreground studying of a problem of the balanced food in which basis the optimum parity of food and biologically active substances is necessary, namely interrelation of the basic food substances (fibers, fats, carbohydrates, vitamins, mineral elements) and their components (amino acids of fibers, fat acids of fats etc. is put forward.). Thus, the concept of equation of food substances grows out of an establishment of the difficult biochemical parities existing in an organism between separate food substances.

Along with it hygiene of a food studies ways of cooking, methods of its conservation, application of the new substances positively influencing nutritional value of a diet, develops a diet taking into account professional and climatic features.

Problems of hygiene of a food include also drawing up of sanitary norms and rules for designing of the food enterprises taking into account modern requirements.

The Big role in development of hygiene of a food Russian scientists-hygienists have played And. P.Dobroslavin, F.F.Eris-man, G.V.Hlopin, and also scientists-physiologists And. P.Pavlov, M.N.Shaternikov, etc. value for hygiene of a food of works is especially great And. P.Pavlova. It name the founder of a science about a food, the creator of the doctrine about digestion. In 1897 have been published it ' Lectures about work of main digestive glands ' in which the author has opened a role of the psychogenic factor in the course of food intake, has described the mechanism of physiological process of digestion depending on food structure, has proved an order and conditions of food intake and conditions in which it is accepted. Works of the great scientist have served as a physiological substantiation for correct drawing up of a diet and a diet. Its researches have proved, that allocated in ' empty ' a stomach gastric juice happens extremely active, capable strongly to influence a stomach mucous membrane, up to formation of a gastritis and the subsequent development of ulcers.

REQUIREMENT OF THE ORGANISM FOR THE SUBSTANCES WHICH ARE A PART OF FOODSTUFF

In the course of a metabolism between an organism and environment the huge role is played by foodstuff. The last, being oxidised in a human body, provide with its energy. Energy is necessary to the person to move, think, support a normal body temperature. An energy unit received for the account of oxidation of food, according to the International system of units (SI), are joule and its derivatives - kilojoule (instead of calories, kcals). 1 joule is equal to work of force 1 N at body moving on distance of 1 m in a direction of action of force (1 ккал=4,186 kdzh, 1 kdzh==0,2388 kcal).

Power value (caloric content) ’ separate foodstuff.

Power value of food defines its quantitative full value. Along with the quantitative the qualitative full value of a food connected with physiological requirements of an organism is important also. Full value of a food provides inclusion in a diet of fibers, fats, carbohydrates, mineral elements and vitamins according to requirements of an organism, its condition, an age, sex, weight of a body, character of labour activity, climatic conditions.

Requirement for fibers. Fibers are difficult organic connections which structure includes amino acids. In total it is known more than 100 amino acids from which 22-24 enter into structure of an albuminous molecule. Distinguish amino acids zamenimye and irreplaceable. Irreplaceable amino acids concern valin, lejtsin, from-lejtsin, treonin, fenilalanin, lizin, methionine, triptofan. They are not synthesised in an organism and should arrive necessarily with food. The lack of any of them forces an organism to spend own fibers, breaking their synthesis. The nitrogenous balance of an organism thus raises.

Zamenimye amino acids are synthesised in an organism one of another. Only the certain quantity of nitrogen which arrives only with food in the form of the albuminous for this purpose is required. Knowing quantity of nitrogen and having increased it on 6,25, we will receive quantity of fibers.

The Basic role of fibers in an organism is a construction of new cages and fabrics, regeneration worn out, become obsolete. At the people who are engaged in heavy physical work, the requirement for fibers increases (see ' Physiological norms of a food ').

From own specific fibers of an organism hormones, enzymes, antibodies and other albuminous formations necessary for its ability to live are synthesised.

The Maintenance of specific fibers in an organism is supported at constant level at the expense of use of fibers of food. In this connection the norm of fibers for the adult person in number of 1,5 g on 1 kg of weight of a body a day taking into account an age, sex and physical activity level has been scientifically proved.

For an organism relative density of animal protein in a diet matters. In fibers of products of an animal origin all irreplaceable amino acids, for example in fibers of the cow milk - 50,3, in eggs-51,3% more often contain. Therefore in a diet of the person animal protein should make about 50% of total of fibers of a diet. For example, at the daily norm of fibers equal 100 g, 50 g should fall to animal protein. From this quantity one half (25 it is recommended to provide with dairy fiber (300 g milk, 150 g cottage cheese), another (25) at the expense of meat, fish, eggs (200 g meat, fish, 1 egg etc.). The second part of daily norm (50) is taken away on vegetative fibers (fibers of bread, vegetables, groats). The maintenance of fibers in foodstuff.

Fibers carry out also a power role in an organism. Each gramme of fibers allocates 16,8 kdzh (4 kcal) heat. The total of fibers should make about 12% of daily power value of food. Knowing the maintenance

Fibers in foodstuff on 418,6 kdzh (100 kcal), it is possible to provide a maximum level of albuminous equation of a diet.

The Great value has equation of fibers on irreplaceable amino acids. From them are most important triptofan, methionine and lizin.

Triptofan participates in processes of a metabolism, fabric synthesis and growth. This acid contains in meat, fish, cottage cheese, eggs. As a source triptofana vegetative fibers (wheat, rice) serve also. It is A lot of triptofana in bean (a soya, peas, a string bean). The requirement in triptofane makes nearby 1 g a day. This acid is necessary in a food of children.

Methionine concerns to lipotropnym to the substances, capable to prevent adiposity of a liver. Renders beneficial influence on a fatty exchange. Therefore it is necessary in a food of people, especially advanced age. The requirement for methionine makes nearby 3 g a day. Contains in cottage cheese (0,5 g in 100 cottage cheeses), meat, fish (0,4 g on 100 g a product), cheese, fiber of egg, chicken meat. It is a lot of metio-nina in a soya, peas, a string bean.

Lizin normalising impact on krovetvorenie makes basically, supports necessary level

Haemoglobin. Daily requirement - 3-5 the Basic sources are products of an animal origin - meat, fish, cottage cheese, eggs (1,5 g on 100 g a product). It is Not enough lizina in phytogenesis products.

Albuminous insufficiency leads to radical changes in an organism and first of all reduces immunobiologicheskuju activity. At children growth and development, in adults is slowed down there are pathological changes in a liver (fatty infiltratsija, a cirrhosis), activity infringements endokrinnyh glands (thyroid, sexual), changes albuminous structure of blood, raises sensitivity to infectious diseases, decreases memory, is broken working capacity.

The Superfluous quantity of fibers in an organism is adversely reflected in fermental systems, promotes accumulation in blood of products of incomplete oxidation, to increase in the sizes of kidneys, a liver.

Requirement for fats. Fats - the difficult organic connections consisting of three-nuclear spirit of glycerine and fat acids. The basic role of fats in an organism power as they more than in 2 times surpass energy of fibers and carbohydrates. 1 g fat, being oxidised, allocates 38 kdzh (9 kcal). Fats participate also in construction of fabrics of an organism, being a compound component of protoplasm of cages. Protoplasmatic fats, in turn, participate in regulation fermentativnoj activity of fibers, are a part of cellular membranes.

The fat Arriving with foodstuff which have been not used for internal needs of an organism, collects in hypodermic kletchatke, a friable connecting fabric, in an epiploon and is called as spare. It is used by an organism at the strengthened physical work.

Well-known feature of fats to raise flavouring properties of food and to cause long saturability. Fats possess a boiling heat thanks to what on fats it is good to fry food. Along with a boiling heat in fats low enough temperature of fusion - below zero at the vegetable oil, close to a body temperature - at animal fats is combined. And it is of great importance for cookery. Rather refractory mutton fat is good for preparation of hot dishes, the cow oil thaws in a mouth and creates pleasant sensation with any food. Vegetable oils are good with cold snack. Comprehensibility of fats depends on fusion temperature also: the above fusion temperature, the fats are more difficultly acquired.

The structure of some fats includes vitamins. If fats contain retinol and ergokaltsiferol (vitamins A and D2) and have low temperature of fusion, they are called as high-grade. Basically it is fats of an animal origin (for example, milk fats). Vegetative fats though have low temperature of fusion, but do not contain in the structure retinol and vitamins of group D. However they are also rather valuable products as contain tokoferoly (vitamins of group and the nonsaturated fat acids which are of great importance in normalisation of a fatty exchange, the atherosclerosis prevention, in strengthening of walls of blood vessels, prevention of adiposity of a liver.

Three are Most studied polynonsaturated fat kislotylinolevaja, linolenovaja, arahidonovaja.

Arahidonovaja acid is a part of cellular membranes. It is a little arahidonovoj acid contains in foodstuff: in a butter - 0,09, in lard - 0,5%. It is A lot of arahidonovoj acid in treskovom fat - of 1,22%. In vegetable oils this acid is absent, but it can be formed in an organism of the lino-left acid, which it is a lot of (to 50-60%) in sunflower and other vegetable oils. To receive daily norm arahidonovoj acids, it is enough to use with food 20-25 g vegetable oil a day.

Hence, in a daily diet the share of fats of an animal origin should make 70-80% of total of fats and 20% vegetable oils.

According to physiological norms of a food in the USSR, for adult people the maintenance of fats in a daily diet should make about 33% of its power value and on 1 kg of weight of a body should have 1,3-1,5 g fat.

Fosfatidy - letsitip, kefalin, sfingomielin are a constant component of the fat which is a part of internal bodies. So, the high maintenance fos-fatidov possess a nervous fabric (especially brain fabrics) and sexual cages.

Fosfatidy participate in a fatty exchange, whether-potropnym possess action, promote accumulation in an organism of fibers whereas their absence in a diet conducts to fat adjournment. The requirement of the adult person in fos-fatidah makes 5 g a day.

The Most studied is lecithin which will neutralise negative action of cholesterol. The high maintenance of lecithin is marked in an egg yolk, a brain, a liver.

Cholesterol carry to animals sterinam. He plays a considerable role in atherosclerosis development. But to deprive a cholesterol organism it is impossible, as it is a part of cages and its absence leads to heavy infringements. Especially it is a lot of cholesterol in a nervous fabric of 4%, and also in a liver, a skin, muscles. Cholesterol in an organism carries out various functions: can neutralise the toxic substances arriving in an organism or formed in it, participates in formation of bilious acids, zrgokaltsiferolov, hormones korkovogo substances of adrenal glands and sexual glands.

Infringement of a cholesteric exchange is accompanied by the raised synthesis of cholesterol, infringement of its deducing and accumulation in an organism. And it promotes atherosclerosis development.

About 80% of cholesterol it is formed in a liver and only 20% arrive from the outside with food. In the course of thermal processing, at meat and fish cooking it is lost about 20% of cholesterol.

Cholesterol contains in many foodstuff, but especially it is a lot of it in a yolk of eggs (tab. 27). In products of a phytogenesis cholesterol is absent.

Requirement for carbohydrates. Carbohydrates are included into a diet of the person, are organic substances which share on difficult and simple, or soluble and insoluble. Difficult carbohydrates are a starch, to -

toryj it is split in a human body to glucose, and vegetative fibres (pectin, kletchatka, lignin). M concern simple carbohydrates about n about - and disaharidy (sucrose, glucose, fructose).

At a usual food at the expense of carbohydrates 55% of daily power value of a diet, whereas at the expense of fibers and fats, instead of taken, only 45% are provided. 1 g carbohydrates in a human body allocates 16,8 kdzh (4 kcal) heat.

Carbohydrates are the basic energy source in an organism. Surplus of carbohydrates in an organism easily turns to fat, creating thereby superfluous weight and promoting adiposity. Superfluous 100 g carbohydrates give 30 g fat, and exceed daily norm of carbohydrates the person can at the expense of sugar, confectionery and bakery products. Formation of superfluous weight is promoted also by an inactive way of life when the requirement for carbohydrates decreases also their quantity in a diet should be limited. Surplus of carbohydrates promotes increase of level of cholesterol in blood, reduces protective function of useful microflora of guts.

However the full exception of carbohydrates of a food allowance at an inactive way of life is inadmissible, as carbohydrates are a structural part of cages and fabrics. At the expense of food carbohydrates necessary level of glucose in blood is supported.

The Big role in an organism is played also by the vegetative fibres arriving together with food in an organism. It is a lot of kletchatki, for example, arrives in an organism together with the bread baked of a flour of a rough grinding. Now inclusion in a food allowance of the person of the cleared bakeries has reduced consumption of vegetative fibres to 40-60%. Kletchatka carries out essential physiological function - promotes deducing of cholesterol from an organism, i.e. Regulates a cholesteric exchange. Vegetative fibres promote deducing of the bile, some toxic substances formed in the course of a metabolism, normal functioning of a pancreas, glands of guts. They stimulate peristaltiku guts, and in the absence of their food slowly moves on guts that promotes bolshemu to contact of toxic substances to a wall of guts. Thus can arise divertikuly, an appendicitis. It is especially useful kletchatka vegetables and fruits at which also there are pectinaceous substances. They suppress reproduction of putrefactive microflora, rotting processes in guts and deduce industrial poisons, for example lead from an organism.

Consumption of pure (simple) carbohydrates (100-105 g in day on the person) Recently grows. Much they are connected increase in disease by a diabetes. To principal views of simple carbohydrates carry sucrose, lactose and fructose. All of them in an organism turn to glucose. Sucrose is in refined sugar or sugar sand, fructose in fruit and berries, and lactose contains only in milk (to 5%) and is called as dairy sugar. Rational consumption of simple carbohydrates is considered in the event that it does not exceed 40-50 g a day. Against surplus of simple carbohydrates ability of other food substances amplifies (starch, fibers) to turn to fats that leads still bolshemu to accumulation of spare fat and increase in weight of a body.

The Basic source of formation of the glucose necessary for ability to live of the person, starch which is present at many products of a phytogenesis (grain, a potato) is. At increase in physical activity starch, owing to slow splitting, cannot sate an organism with glucose, therefore there is a necessity for additional introduction for an organism of simple carbohydrates.

As rational norm of carbohydrates it is recommended 350 g a day, and at physical activity - 400 g and more.

Requirement for vitamins. Vitamins - low-molecular organic substances, physiologically active in it is insignificant small quantities. These substances participate in all vital biochemical processes in an organism. They regulate and stimulate a metabolism. Vitamins in an organism are not synthesised, therefore they should arrive daily in an organism together with food, from the outside.

The Requirement for vitamins depends on age, a diet, character of professional work of the person, climatic conditions. At the people living in northern areas, in the conditions of low temperature and sil ' nyh winds, the requirement for vitamins increases. Uvelichi-vaetsja it also at the strengthened mental work and at pressure of nervous system.

At insufficient receipt of vitamins in an organism arise gipovitaminozy, and at a long absence their avitaminosises.

All vitamins can be divided on two groups: water-soluble (ascorbic and nicotinic acids, tiamin, riboflavin) and fat-soluble (retinol, tocopherol, ergokaltsiferol, fillohinon).

Ascorbic acid (vitamin C) is one of the most important substances regulating exchange processes in an organism, stimulates oxidising reactions. Strengthening an effect has on a vascular wall also, raising its elasticity and durability. Ascorbic acid renders especially favorable action on small vessels - capillaries which thus become less fragile and fragile. Ascorbic acid regulates a cholesteric exchange, raises reactance of an organism, strengthens its resistibility to illnesses, well influences functions endokrinnyh glands and digestion bodies.

At S-gipovitaminoze decrease resistibility of an organism to infectious diseases, working capacity of the person, there comes fast fatigue and deterioration of state of health. Often thus there is a blood on a tooth-brush during cleaning of a teeth in connection with razryhleniem gums. On a skin of hips, shins, razgibatelnyh surfaces of a shoulder and forearms in connection with fall of resistance of capillaries there are dot hemorrhages.

At the S-avitaminosis the scurvy develops. Now this disease does not meet almost. The most widespread form of the S-avitaminosis are the latent phenomena which concern decrease in working capacity, especially intellectual, the general tone, apathy, slackness. Vessels on this background are prepared for atherosclerosis development.

With the years the quantity of vitamin in an organism decreases. Too big introduction in an organism of ascorbic acid is connected with danger of defeat of cages of a pancreas. Therefore daily consumption of the ascorbic acid arriving in an organism with foodstuff, should be within 70-110 mg.

Most of all vitamin contains in a dogrose, a black currant, chernoplodnoj to a mountain ash (to 300 mg on 100 g an edible part of foodstuff). The horse-radish, parsley greens, fennel are rich with this vitamin (to 100 mg), less it contains in cabbage, lemons, apples, a red currant (15-30 mg). Not enough ascorbic acid in a potato, a beet (8-25 mg).

Tiamin (vitamin Bj) accepts active participation in a carbohydrate exchange, and at its lack of food of an organism collect nedookislennye products of a carbohydrate exchange (pirovinogradnaja, dairy acids) which lead to functional infringement of nervous system. This vitamin regulates also an albuminous exchange. The daily norm tiamina makes 1,5-2,5 mg, for children - 0,5-2 mg. In the conditions of a cold climate the requirement for vitamin increases, as at low temperature oxidising processes in an organism amplify.

The Considerable quantity tiamina contains in covers of grain which at processing frequently act in film in full or in part. Therefore a lot of vitamin contains in the products baked of a flour of a rough grinding, a containing part of covers of grain. Much tiamina is available in yeast. In products of an animal origin tiamin contains in a liver, kidneys, heart.

At full and a long absence tiamina in food there are phenomena polinevrita (take-take), a sharp exhaustion of an organism, insufficiency of heart and vessels.

At In]-gipovitaminoze irritability, fast fatigue, locks, easy excitability are marked, the attention, appetite decrease. Now V-gipo-vitaminoz meets at a long food by a white loaf, the pasta, polished fig.

Riboflavin (vitamin B ₂ ) regulates oxidation-reduction processes of a metabolism, influences function of the visual analyzer, haemoglobin synthesis, strengthens light and colour sensations.

The Daily requirement for vitamin makes 2-3 mg, for children - 0,5-2 mg. At insufficient receipt riboflavina the gleam of capillaries extends and the blood-groove is broken, on a mucous membrane of lips and an oral cavity appear jazvochki and cracks, the anaemia can develop. At Vg-gipovitaminoze use of fibers in an organism also worsens. At full absence of vitamin in food there is a growth inhibition at children, loss of hair, in mouth corners (hejloz), a cornea inflammation, growth in it of blood vessels, on ears and bleeding cracks are observed of ears - seborreja.

Riboflavin contains in cottage cheese, cheese, a liver of a cod, in eggs. Baking and beer yeast is especially rich with it.

Nicotinic acid (vitamin RR) participates in oxidation-reduction processes, stimulates a carbohydrate exchange, normalises function of a stomach, a pancreas, a liver. In the presence of vitamin use of vegetative fibers in an organism raises. Nicotinic acid in an organism can be synthesised from triptofana. Absence of this vitamin in food in a combination to a lack of fibers leads to a fatty dystrophy of a liver and kidneys with the subsequent cirrhosis, causes development pellagry, shown by a wearisome diarrhoeia, the inflammatory phenomena on a skin, cerebration decrease. The vitamin lack is shown by taste infringement, sljunotecheniem, the general weakness, fast fatigue. Daily norm of consumption of nicotinic acid of 15-25 mg.

Buckwheat, pearl-barley groats, peas, a string bean, beef, mutton, meat of a rabbit are very rich with vitamin. Especially it is a lot of it in beer yeast.

Retinol (vitamin A) name the vitamin of growth necessary for normal growth of the child. This vitamin regulates exchange processes in epitelialnoj fabrics, participates in photosynthesis of visual purple. Daily norm of consumption - 1 mg. Insufficient receipt retinola with food reduces twilight sight (' the night blindness '), causes follikulit (an inflammation of hair sacks), dryness of a skin. Full absence of vitamin in food leads to infringement in a mucous membrane of eyes, to a softening of a cornea and to its purulent inflammation.

Retinol contains in a liver of sea fishes and animals, cod-liver oil, eggs, a butter, and in the summer in milk. With food half of daily requirement of vitamin, as a rule, arrives, the rest is supplemented with the provitamin-carotin containing in vegetative products, painted in green or orange colour (an onions, parsley, carrots, a dogrose). Carotin in an organism turns in retinol.

Kaltsiferoly (group D vitamins) regulate a mineral exchange in an organism, promote vsasyvaniju

Calcium and phosphorus from guts and to their adjournment in bones. Daily requirement-100 ME. At absence kaltsiferolov in food children have a rickets. Contain in cod-liver oil, a butter, milk, a yolk of eggs.

Tokoferoly, (group vitamins influence sexual function, promote reproduction, accumulation in a muscular fabric sokratitelnogo the squirrel (miozina), glikogena and the substances participating in formation of energy (makroergov), participate in a metabolism, synthesis nukleoproteidov (nuclear substance of a cage), stimulate cardiac muscle work. The daily norm of consumption tokoferolov makes 15 mg. At insufficient receipt of vitamins with food there are dystrophic changes in a muscular fabric, at pregnant women there can come a fruit abortion, at the feeding the lactation is broken. The considerable quantity tokoferolov contains in vegetable oils (35-115 mg in 100-sunflower, corn, soya, peanut.

Fillohinony (group vitamins stimulate development in a liver protrombina, sokratitelnuju function neischerchennoj a muscular fabric of guts, a uterus, bronchial tubes. Daily requirement in fillohinonah - 0,2-0,3 mg. Contains in leaves of plants, salad, cabbage, a liver.