LectureLecture

The role of nutrition in maintaining and enhancing health

Energy is used continuously in the Energy is used continuously in the body and is fundamental to body and is fundamental to physiologic processes physiologic processes

Requirements of individuals vary in Requirements of individuals vary in relation to a wide variety of factors relation to a wide variety of factors making energy metabolism an issue making energy metabolism an issue of great importance to the of great importance to the pediatrician pediatrician

3

MetabolismMetabolism

MetabolismMetabolism all chemical reactions all chemical reactions occurring in an organismoccurring in an organism

AnabolismAnabolism chemical reactions that chemical reactions that expend energy to make new chemical expend energy to make new chemical bondsbonds

CatabolismCatabolism chemical reactions that chemical reactions that harvest energy when bonds are brokenharvest energy when bonds are broken

Nutrition is a science that deals with Nutrition is a science that deals with the relation of food substance to the relation of food substance to living things In the study of living things In the study of nutrition the following items must nutrition the following items must be considered be considered

a)a) bodily requirement for various bodily requirement for various substances substances

b)b) function in body function in body

c)c) amount needed amount needed

d)d) level below which poor health level below which poor health results results

Feeding a Healthy Young ChildFeeding a Healthy Young Child

Planning Planning Childrenrsquos Childrenrsquos

MealsMeals

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Energy is used continuously in the Energy is used continuously in the body and is fundamental to body and is fundamental to physiologic processes physiologic processes

Requirements of individuals vary in Requirements of individuals vary in relation to a wide variety of factors relation to a wide variety of factors making energy metabolism an issue making energy metabolism an issue of great importance to the of great importance to the pediatrician pediatrician

3

MetabolismMetabolism

MetabolismMetabolism all chemical reactions all chemical reactions occurring in an organismoccurring in an organism

AnabolismAnabolism chemical reactions that chemical reactions that expend energy to make new chemical expend energy to make new chemical bondsbonds

CatabolismCatabolism chemical reactions that chemical reactions that harvest energy when bonds are brokenharvest energy when bonds are broken

Nutrition is a science that deals with Nutrition is a science that deals with the relation of food substance to the relation of food substance to living things In the study of living things In the study of nutrition the following items must nutrition the following items must be considered be considered

a)a) bodily requirement for various bodily requirement for various substances substances

b)b) function in body function in body

c)c) amount needed amount needed

d)d) level below which poor health level below which poor health results results

Feeding a Healthy Young ChildFeeding a Healthy Young Child

Planning Planning Childrenrsquos Childrenrsquos

MealsMeals

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

3

MetabolismMetabolism

MetabolismMetabolism all chemical reactions all chemical reactions occurring in an organismoccurring in an organism

AnabolismAnabolism chemical reactions that chemical reactions that expend energy to make new chemical expend energy to make new chemical bondsbonds

CatabolismCatabolism chemical reactions that chemical reactions that harvest energy when bonds are brokenharvest energy when bonds are broken

Nutrition is a science that deals with Nutrition is a science that deals with the relation of food substance to the relation of food substance to living things In the study of living things In the study of nutrition the following items must nutrition the following items must be considered be considered

a)a) bodily requirement for various bodily requirement for various substances substances

b)b) function in body function in body

c)c) amount needed amount needed

d)d) level below which poor health level below which poor health results results

Feeding a Healthy Young ChildFeeding a Healthy Young Child

Planning Planning Childrenrsquos Childrenrsquos

MealsMeals

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Nutrition is a science that deals with Nutrition is a science that deals with the relation of food substance to the relation of food substance to living things In the study of living things In the study of nutrition the following items must nutrition the following items must be considered be considered

a)a) bodily requirement for various bodily requirement for various substances substances

b)b) function in body function in body

c)c) amount needed amount needed

d)d) level below which poor health level below which poor health results results

Feeding a Healthy Young ChildFeeding a Healthy Young Child

Planning Planning Childrenrsquos Childrenrsquos

MealsMeals

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Feeding a Healthy Young ChildFeeding a Healthy Young Child

Planning Planning Childrenrsquos Childrenrsquos

MealsMeals

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Planning Planning Childrenrsquos Childrenrsquos

MealsMeals

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

A complete diet must supply the A complete diet must supply the elements carbon hydrogen oxygen elements carbon hydrogen oxygen nitrogen phosphorus sulfur nitrogen phosphorus sulfur

and at least 18 other inorganic and at least 18 other inorganic elements elements

The major elements are supplied in The major elements are supplied in carbohydrates lipids and protein carbohydrates lipids and protein

In addition at least 17 vitamins and In addition at least 17 vitamins and water are necessary water are necessary

If an essential nutrient is omitted If an essential nutrient is omitted from the diet certain deficiency from the diet certain deficiency symptoms appear symptoms appear

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Children normally need a certain Children normally need a certain number of calories each day (energy number of calories each day (energy allowance) that their bodies use as allowance) that their bodies use as energy for normal daily activities energy for normal daily activities (walking breathing etc) (walking breathing etc)

This ranges for boys from 2000 This ranges for boys from 2000 calories for a 7-10 year old calories for a 7-10 year old

2500 calories for an 11-14 year old 2500 calories for an 11-14 year old

3000 calories for a 15-18 year old 3000 calories for a 15-18 year old

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

For girlsFor girls

the ranges are from 2000 calories for the ranges are from 2000 calories for a 7-10 year old a 7-10 year old

to 2200 calories for an 11-18 year to 2200 calories for an 11-18 year old old

These are only estimates and some These are only estimates and some children need more (fast children need more (fast metabolism) or less (slow metabolism) or less (slow metabolism) of an energy allowance metabolism) of an energy allowance for daily activitiesfor daily activities

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Metabolism will be studied in various Metabolism will be studied in various parts Interrelationships will be parts Interrelationships will be pointed out as they are encountered pointed out as they are encountered Just as there are three basic Just as there are three basic biomolecules - carbohydrates lipids biomolecules - carbohydrates lipids and proteins the metabolism of each and proteins the metabolism of each of these will be studied individually of these will be studied individually

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Techniques are available for short- and Techniques are available for short- and long-term measurements of energy long-term measurements of energy expenditure which serve different expenditure which serve different purposes purposes

The principal techniques are suitable for The principal techniques are suitable for the age range from birth to adolescence the age range from birth to adolescence

The theory of energy metabolism is briefly The theory of energy metabolism is briefly discussed including a summary of the discussed including a summary of the different working definitions different working definitions

The principles and practicalities of The principles and practicalities of classical indirect calorimetry the doubly classical indirect calorimetry the doubly labeled water method the bicarbonate labeled water method the bicarbonate method and heart rate monitoring are method and heart rate monitoring are then described then described

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

ProteinProteinA A proteinprotein is a complex high is a complex high

molecular weight organic compound molecular weight organic compound consists of amino acids joined by consists of amino acids joined by

peptide bondspeptide bonds

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

ProteinProtein

1048714 1048714 Makes up cell structureMakes up cell structure1048714 1048714 Helps develop repair and maintain Helps develop repair and maintain tissuestissues1048714 1048714 Produces hemoglobin enzymes and Produces hemoglobin enzymes and many hormonesmany hormones10487141048714Maintains normal blood osmotic pressureMaintains normal blood osmotic pressure1048714 1048714 Forms antibodiesForms antibodies1048714 1048714 Can be energy sourceCan be energy source1048714 1048714 Breaks down into amino acids to be usedBreaks down into amino acids to be usedby the bodyby the body

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

In human nutritional needsproteins come in two forms

complete proteins contain all eight of EAA that humans cannot produce themselves all meat and other animal products are sources include beef lamb pork poultry fish shellfish eggs milk and milk products

complete proteins

incomplete proteins

incomplete proteins lack or contain only a very small proportion of one or more EAAProtein in foods (such as grains fruits and vegetables) are either low are considered incomplete proteins

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

HEMOGOLBINHEMOGOLBINThe hemoglobin The hemoglobin molecule consists ofmolecule consists ofthe protein globin the protein globin which is composed ofwhich is composed offour subunit four subunit polypeptide chains (2 polypeptide chains (2 alphaalphaand 2 beta) each of and 2 beta) each of which contains awhich contains asingle heme group single heme group with its single ironwith its single ironatom for the transport atom for the transport of oxygenof oxygen

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

MYOGLOBINMYOGLOBIN

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

20 AMINO ACIDS20 AMINO ACIDS

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

PROTEIN METABOLISMPROTEIN METABOLISM

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Proteins have a variety of structures so Proteins have a variety of structures so have ahave a variety of functions in the bodyvariety of functions in the body

enzymes many hormones enzymes many hormones antibodies hemoglobinantibodies hemoglobin cytochromes support (collagen) cytochromes support (collagen) movement (actinmyosin)movement (actinmyosin)

Amino acids form hormones Amino acids form hormones neurotransmittersneurotransmitters

Thyroxine epinephrine dopamine Thyroxine epinephrine dopamine (from tyrosine)(from tyrosine)

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Amino acids can be a source of Amino acids can be a source of energyenergy

bull bull Dietary proteins contain about the same Dietary proteins contain about the same amount of energy peramount of energy per gram as gram as carbohydratescarbohydratesbull bull the non-nitrogen part of amino acids can the non-nitrogen part of amino acids can be oxidised directly inbe oxidised directly in cell respiration or cell respiration or after conversion to ketone bodiesafter conversion to ketone bodiesbull bull Normally about 12 of our daily energy Normally about 12 of our daily energy needs come fromneeds come from amino acidsamino acidsbull bull Excessive use of amino acids for energy Excessive use of amino acids for energy causes a deficiency ofcauses a deficiency of tissue proteins and tissue proteins and an excess of ketone bodiesan excess of ketone bodies

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Dietary Protein Amino Acid Pool ampDietary Protein Amino Acid Pool ampMetabolic PathwaysMetabolic Pathways

Unlike carbohydrate or fat there is no Unlike carbohydrate or fat there is no specificspecific storage depot for proteins or storage depot for proteins or amino acidsamino acidsInstead the Instead the amino acid pool amino acid pool of the of the blood plasmablood plasma acts as a reservoir acts as a reservoir which each tissue can drawwhich each tissue can draw uponuponbullbullEach tissue makes those specific Each tissue makes those specific proteins which itproteins which it needs controlled by needs controlled by the active genes in that tissuethe active genes in that tissue

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

The The liver is the major organ liver is the major organ involved in proteininvolved in protein metabolism metabolism especially for especially for deamination ureadeamination urea synthesis and gluconeogenesissynthesis and gluconeogenesis

A normal diet should containA normal diet should contain sufficient protein for metabolic needssufficient protein for metabolic needs

Complete proteins with Complete proteins with 9 essential 9 essential amino acidsamino acids which the body cannot which the body cannot synthesize egsynthesize eg phenylalanine Most phenylalanine Most plant proteins are incompleteplant proteins are incomplete

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Metabolic Pathways of Proteins Metabolic Pathways of Proteins amp Amino Acidsamp Amino Acids

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Protein amp Amino Acid AnabolismProtein amp Amino Acid Anabolism

bull bull PROTEIN SYNTHESIS occurs onPROTEIN SYNTHESIS occurs on ribosomes in ribosomes in every cell and is stimulatedevery cell and is stimulated by Anabolic by Anabolic HormonesHormones- Insulin-like Growth Factor(IGF)- Insulin-like Growth Factor(IGF)- Thyroxine (in growing children) - Thyroxine (in growing children) - Insulin- Insulin- Estrogen amp Testosterone- Estrogen amp Testosteronebull bull Weight-bearing exercise causesWeight-bearing exercise causesanabolism amp growth of muscleanabolism amp growth of muscleNon essential amino acids Non essential amino acids can be synthesized can be synthesized byby TRANSAMINATION TRANSAMINATION (transfer of an amino (transfer of an amino groupgroup to a keto acid to create an amino acid)to a keto acid to create an amino acid)

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Answers for Metabolic PathwaysAnswers for Metabolic Pathways

1 GLYCOLYSIS1 GLYCOLYSIS2 KREBS (TCA) CYCLE2 KREBS (TCA) CYCLE3 OXIDATIVE PHOSPHORYLATION3 OXIDATIVE PHOSPHORYLATION4 GLYCOGENOLYSIS4 GLYCOGENOLYSIS5 GLYCOGENESIS5 GLYCOGENESIS6 GLUCONEOGENESIS6 GLUCONEOGENESIS7 LIPOLYSIS (LIPID MOBILISATION)7 LIPOLYSIS (LIPID MOBILISATION)8 LIPOGENESIS8 LIPOGENESIS9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)9 PROTEIN HYDROLYSIS (PROTEIN MOBILISATION)10 PROTEIN SYNTHESIS10 PROTEIN SYNTHESIS11 BETA OXIDATION11 BETA OXIDATION12 KETOGENESIS12 KETOGENESIS13 DEAMINATION13 DEAMINATION

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

RECOMMENDED NUTRITIONAL RECOMMENDED NUTRITIONAL INTAKECOMPOSITIONINTAKECOMPOSITION

55 to 65 Carbohydrate55 to 65 Carbohydrate

25 to 30 Fat25 to 30 Fat

10 to 15 Protein10 to 15 Protein

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

SOME CONCLUSIONS ABOUT SOME CONCLUSIONS ABOUT PROTEINPROTEIN

bull bull Dietary supplementation of protein beyond Dietary supplementation of protein beyond thatthat necessary to maintain nitrogen balance necessary to maintain nitrogen balance does not providedoes not provide additional ergogenic additional ergogenic benefitbenefitIngesting carbohydrateprotein prior to Ingesting carbohydrateprotein prior to exercise mayexercise may reduce catabolism whereas reduce catabolism whereas ingestingingesting c carbohydratearbohydrate proteinprotein following following exercise may promote glycogen resynthesis exercise may promote glycogen resynthesis aa more anabolic hormonal environment and more anabolic hormonal environment and recovery recovery TheThe extent to which these strategies affect extent to which these strategies affect training adaptations istraining adaptations is unknownunknown

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Ergogenic Properties of ProteinErgogenic Properties of Protein

1048714 1048714 Builds fat-free muscle massBuilds fat-free muscle mass1048714 1048714 Strength athletes need 14 to 18 g Strength athletes need 14 to 18 g per kgper kg body weightbody weight1048714 1048714 Endurance athletes need 12 to 14 Endurance athletes need 12 to 14 g perg per kg body weightkg body weight1048714 1048714 Diets exceeding 18 to 20 g per kg Diets exceeding 18 to 20 g per kg bodybody weight per day have not been weight per day have not been proven toproven to provide additional benefits provide additional benefits and mayand may damage kidney functiondamage kidney function

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Protein deficiency can lead to

symptoms such as fatigue insulin

resistance hair loss loss of hair

pigment loss of muscle mass low

body temperature and hormonal

irregularities

Severe protein deficiency is fatal

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Protein-energy malnutrition (PEM) contains 3 forms

kwashiorkor (KW) marasmus

marasmic KW

PEM represent a group of pathologic conditions

associated with a nutritional and energy deficit occurring mainly in young children from developing countries at the time of weaning frequently associated with infections mainly gastrointestinal infections

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Kwashiorkor occurs in areas of famine limited food supply and low levels of education lead to inadequate knowledge of proper dietEarly symptoms are fatigue irritability and lethargy As protein deprivation continues growth failure loss of muscle mass generalized swelling (edema) decreased immunity occur A large protuberant belly is common Skin conditions (such as dermatitis changes in pigmentation thinning of hair and vitiligo) are seen frequently Shock and coma precede death

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

protuberant belly

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

loss of hair pigment

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

swelling (edema)

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

6 个月大 出生时有 8 斤半由于母乳少出生几天就给孩子冲奶粉食用两个月后体重是 14 斤 现在却仅有 12 斤乌黑的头发也渐渐稀疏变黄再变白

Skin pigmentation

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Marasmus resulting from an insufficient nutritional intake

associated with acute conditions (gastroenteritis)

or chronic conditions (eg tuberculosis HIV infection)

Marasmus results from a negative energy balance a decreased energy intake increased energy expenditure or both Children adapt to an energy deficit with a decrease in physical activity lethargy a decrease in basal energy metabolism slowing of growth and finally weight loss Pathophysiological changes associated with nutritional and energy deficits can be described as (1) body composition changes (2) metabolic changes and (3) anatomic changes

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Body composition

Body mass Body mass is significantly decreased

Fat stores can decrease to as low as 5 of the body

weight and be macroscopically undetectable

The remaining fat is usually stored in the liver

body water The proportion of water increases

proportion of extracellular water also increases

resulting in edema

protein mass can decrease up to 30

The muscle fibers are thin Muscle cells are atrophic

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Other organ mass

The brain skeleton and kidney are

preserved whereas the liver heart

pancreas and digestive tract are first

affected

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

bull This is typically a disease of impoverished

countries because of drought or political

turmoil bull Improving calorie and protein intake will

correct it treatment is not started too late bull Full height and growth potential will never be

achieved in children bull Severe kwashiorkor may leave a child with

permanent mental and physical disabilities

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Monkey face

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Excess protein can cause problems as well

such as causing the immune system to overreact

liver dysfunction from increased toxic residues

bone loss due to increased acidity in the blood

diet high in meat could lead to high cholesterol or

other diseases such as gout

Another potential problem is that may put a strain on

the kidneys

Side Effects

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Carbohydrate balance in children Carbohydrate balance in children Lipid balance in childrenLipid balance in children

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Milk and sour milk productsMilk and sour milk products Milk is one of the most valuable products of feed It has all Milk is one of the most valuable products of feed It has all necessary substances for normal growth and development necessary substances for normal growth and development of organism Milk has near 100 different components and of organism Milk has near 100 different components and near 20 amino acids Milk fat has a lot of high insatiable fat near 20 amino acids Milk fat has a lot of high insatiable fat acids vitamins It is in emulsification case Milk has acids vitamins It is in emulsification case Milk has cholesterol and lecetin which are in good balance cholesterol and lecetin which are in good balance condition In milk present milk sugar ndash lactose which help condition In milk present milk sugar ndash lactose which help mastering of calcium Milk has different mineral substances mastering of calcium Milk has different mineral substances the optimal concentration of calcium and phosphorus In the optimal concentration of calcium and phosphorus In milk present vitamins A D B2 B6 Sour milk products are milk present vitamins A D B2 B6 Sour milk products are cream sour cream cheese yoghurt It is mastering better cream sour cream cheese yoghurt It is mastering better than milk (after one hour mastering 91 of sour milk than milk (after one hour mastering 91 of sour milk products and only 32 of milk)products and only 32 of milk)

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Milk and sour milk productsMilk and sour milk products

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Meat and meat products Meat and meat products In food use meet of cattle live-stock pigs In food use meet of cattle live-stock pigs rabbits birds meat products It is the rabbits birds meat products It is the main source of proteins it has fats main source of proteins it has fats extractive and mineral substances extractive and mineral substances vitamins Boiled meat has a better effect vitamins Boiled meat has a better effect on digestive organs than grilled and stew on digestive organs than grilled and stew Veal beef rabbit chicken turkey Veal beef rabbit chicken turkey digestive better than meat from pig digestive better than meat from pig goose duckgoose duck

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

MeatMeat

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

MeatMeat

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Grain products (grain bread) Grain products (grain bread) Cereals make from grain-crops It has a lot of Cereals make from grain-crops It has a lot of carbohydrates some quantity of proteins and carbohydrates some quantity of proteins and small quantity of fats Cereals has phosphor and small quantity of fats Cereals has phosphor and calcium iron magnesium vitamins of B group calcium iron magnesium vitamins of B group There are rise oats millet buckwheat barley There are rise oats millet buckwheat barley cereals Bread has 40-50 of carbohydrates 5-8 cereals Bread has 40-50 of carbohydrates 5-8 of protein In bread are present proteins Brown of protein In bread are present proteins Brown bread has more influence on stomach secretion bread has more influence on stomach secretion than white bread fresh bread has more influence than white bread fresh bread has more influence on stomach secretion than stale bread and piece on stomach secretion than stale bread and piece of dried breadof dried bread

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Grain productsGrain products

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Vegetables fruits and small Vegetables fruits and small fruits (berries)fruits (berries)

Vegetables is the main source of carbohydrates in a case of Vegetables is the main source of carbohydrates in a case of sugar starch pectin In carrot is present near 6 of sugar starch pectin In carrot is present near 6 of carbohydrates in beetroot present near 8 of carbohydrates in beetroot present near 8 of carbohydrates There is 75-95 of water in vegetables carbohydrates There is 75-95 of water in vegetables Vitamins and mineral substances are present in a big Vitamins and mineral substances are present in a big quantity in vegetables too Vegetables stimulated stomach quantity in vegetables too Vegetables stimulated stomach secretion motor function of digestive tract production of secretion motor function of digestive tract production of bile It is help to mastering proteins fats carbohydrates bile It is help to mastering proteins fats carbohydrates and vitamins Fruits and small fruits (berries) have a lot of and vitamins Fruits and small fruits (berries) have a lot of vitamins mineral salts There are near 85 of water in vitamins mineral salts There are near 85 of water in fruits and small fruits (berries) It has organic substances fruits and small fruits (berries) It has organic substances pectinpectin

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Proteins containsProteins contains

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Acquiring of food Acquiring of food Mastering of food is a ratio between quantity of Mastering of food is a ratio between quantity of nutrition which are master by organism to nutrition which are master by organism to common quantity of food which we eat Near 95 common quantity of food which we eat Near 95 of animal products are mastering near 80 of of animal products are mastering near 80 of plant products are mastering near 82-90 of plant products are mastering near 82-90 of mix products are mastering Mastering of protein mix products are mastering Mastering of protein from animal products is 97 from plant is 85 from animal products is 97 from plant is 85 and from mix food is 92 Food must be good and from mix food is 92 Food must be good chew it must be good surrounding condition for chew it must be good surrounding condition for eatingeating

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Isodynamic of nutritious Isodynamic of nutritious substances their caloric substances their caloric

coefficientcoefficient We eat protein carbohydrates fats Products of it We eat protein carbohydrates fats Products of it hydrolyzing go into energy of organism Amino hydrolyzing go into energy of organism Amino acids fat acids monosaccharides connect in acids fat acids monosaccharides connect in energy metabolism It all has own energy value energy metabolism It all has own energy value Caloric coefficient of fat is 90 kcalg protein is Caloric coefficient of fat is 90 kcalg protein is 40 kcalg carbohydrates is 375 kcalg But we 40 kcalg carbohydrates is 375 kcalg But we must remember that we must eat fats protein must remember that we must eat fats protein carbohydrates because in this case when we eat carbohydrates because in this case when we eat only one products may be only energy only one products may be only energy substitution and our organism need all nutrition substitution and our organism need all nutrition for vital activityfor vital activity

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Principles of putting of nutritive Principles of putting of nutritive rationsrations

Caloricity of daily ration must be equal to Caloricity of daily ration must be equal to energy spend of organism Person of I energy spend of organism Person of I professional group need 40 kcalkg of professional group need 40 kcalkg of weight person of II professional group weight person of II professional group need 43 kcalkg of weight person of III need 43 kcalkg of weight person of III professional group need 46 kcalkg of professional group need 46 kcalkg of weight person of IV professional group weight person of IV professional group need 53 kcalkg of weight person of V need 53 kcalkg of weight person of V professional group need 61 kcalkg of professional group need 61 kcalkg of weight weight

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Regime of nutrition Regime of nutrition If we eat 4 times per day breakfast must have If we eat 4 times per day breakfast must have 25-30 of daily caloricity lunch (after dinner 25-30 of daily caloricity lunch (after dinner eating) or before supper eating must have 10-15 eating) or before supper eating must have 10-15 dinner must have 40-45 daily caloricity dinner must have 40-45 daily caloricity supper must have 20 of daily caloricity If we supper must have 20 of daily caloricity If we eat 3 times per day breakfast must have 30 of eat 3 times per day breakfast must have 30 of daily caloricity dinner must have 45-50 daily daily caloricity dinner must have 45-50 daily caloricity and supper must have 20-25 of daily caloricity and supper must have 20-25 of daily caloricity Time between breakfast and dinner caloricity Time between breakfast and dinner must be to 5-6 hours time between dinner and must be to 5-6 hours time between dinner and supper must be 6-7 hours Optimal duration supper must be 6-7 hours Optimal duration between eating is 4-5 hours at night is 8-10 between eating is 4-5 hours at night is 8-10 hours hours

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Completeness and Completeness and coordinateness of rationcoordinateness of ration

Our food must have optimal ratio of protein fats Our food must have optimal ratio of protein fats carbohydrates vitamins mineral substances carbohydrates vitamins mineral substances Optimal norm of protein is 15 gkg of weigh per Optimal norm of protein is 15 gkg of weigh per day Protein must give 14-15 of daily caloricity day Protein must give 14-15 of daily caloricity Optimal norm of fat is 15 gkg of weigh per day Optimal norm of fat is 15 gkg of weigh per day Fat must give 28-30 of daily caloricity Average Fat must give 28-30 of daily caloricity Average norm of carbohydrates is 400-500 gram per day norm of carbohydrates is 400-500 gram per day They provide 50-60 of daily caloricity They provide 50-60 of daily caloricity Ratio of protein fat carbohydrates is Ratio of protein fat carbohydrates is 1 08 3 or 1 1 4 for peoples which has high 1 08 3 or 1 1 4 for peoples which has high mental activity mental activity 1 1 5 for peoples with physical activity 1 1 5 for peoples with physical activity

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system

Individual-physiologic peculiarities Individual-physiologic peculiarities of organism into considerationof organism into consideration

Breakfast must begin from salad which activate Breakfast must begin from salad which activate digestive secretion Then must be food with the digestive secretion Then must be food with the main source of energy and nutritions on the end main source of energy and nutritions on the end must be tonic drink (tea coffee cacao) Dinner must be tonic drink (tea coffee cacao) Dinner must begin from salad (when you have less of must begin from salad (when you have less of appetite) We must remember than dinner does appetite) We must remember than dinner does not begin from food which decrease stomach not begin from food which decrease stomach secretion Supper must consist food which good secretion Supper must consist food which good digest (fish milk and eggs) drinks which do not digest (fish milk and eggs) drinks which do not stimulate central nerve system stimulate central nerve system