Food is one of the main components of human he alth, activity and quality of life in general. But, in order for all these components to be realized, it is necessary to supply the body with certain substances in a timely manner in the correct ratio and volume. Nutritional physiology studies the composition of a person's diet: how much protein, fat, carbohydrates, vitamins and minerals he needs for optimal functioning. Also, this branch of science focuses on the methods and time of eating, its volume and physical properties.
Carbohydrates
The physiology of human nutrition assigns carbohydrates a leading role in energy metabolism. Thanks to them, the individual quickly receives a supply of strength and energy, including for mental activity. Carbohydrates serve several other important functions:
- plastic (includedinto the tissues of various organs);
- regulatory (in the reaction of fat oxidation, ketones are not allowed to accumulate);
- toning (activate processes in the nervous system);
- detoxification (remove harmful chemicals).
The chemical structure of the ratio of hydrogen and oxygen atoms is similar to water molecules.
Three types of carbohydrates are found in foods:
- monosaccharide compounds (represented by glucose and fructose);
- oligosaccharide compounds (represented by sucrose, lactose and m altose);
- polysaccharide compounds (represented by starch, glycogen, fiber and pectin).
Carbohydrate sources are primarily plant foods: fruits, vegetables, grains, etc.
Fats
Fundamentals of physiology and food hygiene contain a section on fats as the main food components, since their energy value is twice as high as that of proteins and carbohydrates. Lipids are part of the structure of cells and are involved in building processes.
Only in the presence of fats is the dissolution and assimilation of vitamins A, D and E. Biologically active substances are present in lipid compounds: tocopherol, lecithin, polyunsaturated fatty acids, sterol. Improving the taste of food and increasing its nutritional value is possible through the addition of fats.
Fats in food are essentially ester compounds of glycerol and fatty acids. The latter are divided into two subgroups: saturated and unsaturated. Physiology of Nutritionassigns great biological significance to polyunsaturated fatty acids, equating them to vitamins.
Lipids in animal foods are represented by saturated fatty acids (pork, beef, lamb, etc.), in plant foods they are unsaturated (oils, nuts, seeds).
Proteins
Fundamentals of nutritional physiology designate proteins as a necessary condition for life. All cells and tissues in the human body are built from them. The functions of proteins are diverse: plastic, catalytic, reproducing, protective, antitoxic, transport and others.
By chemical structure, proteins are complex nitrogenous polymers consisting of amino acids, 25 types of which are found in food. Most of them are reproduced by the body (essential), some come exclusively with food (essential).
Hygiene and nutritional physiology take into account the importance of protein foods, especially those that contain complete proteins with a balanced amino acid composition. The most suitable in this regard are animal products (meat, eggs, milk). Plant proteins are most often deficient in the complex of essential amino acids (soy, buckwheat, beans, bran, etc.).
Macronutrients
The fundamentals of nutritional physiology consider macronutrients as substances necessary for the normal functioning of the body, participating in metabolic processes at various levels. These substances are especially important for building bones that need calcium and phosphorus.
To macronutrientsinclude:
- calcium (milk, cheese, cottage cheese);
- phosphorus (fish, meat, bread, cheese, beans, cereals);
- magnesium (bread, cereals, beans, nuts);
- sodium (table s alt);
- potassium (potatoes, apples, beans, peas);
- chlorine (bread, s alt);
- sulfur (meat, fish, eggs).
Macronutrient deficiency leads to various diseases of organs and systems, primarily bones and blood vessels suffer.
Micronutrients
Microelements perform a number of specific functions, ensuring optimal functioning of the body as a whole and its individual organs.
The group of trace elements includes:
- iron (animal liver, buckwheat);
- zinc (liver, legumes);
- iodine (seaweed, cod liver, sea fish);
- fluorine (sea fish, water, teas).
Nutritional physiology is focused on the organization of the diet with a sufficient amount of macro- and micronutrients necessary for maintaining he alth.
Vitamins
In the textbook “Biology. Physiology of nutrition”(Grade 7) information about vitamins is presented in several sections. Their role for the life of the body is difficult to overestimate. These active substances are present in enzymes and hormones, are involved in metabolic processes, ensure coherence in the work of organs and systems.
Vitamins are not produced by the body, so it is important to get them from food. Deficiency leads to the appearance of diseases, increased fatigue, decreased performance andimmunity.
A balanced diet should contain the following vitamins:
- A - supports he althy and youthful skin, visual acuity, immunity (sources: carrots, eggs, milk, herring, liver);
- B1 - ensures the functioning of muscle and nerve fibers, energy production (sources: rice, meat, legumes, nuts);
- B2 - activates growth and energy metabolism (sources: egg yolk, poultry, fish, yeast);
- B6 – helps digest carbohydrates and fats, supports enzymatic reactions (sources: potatoes, fish, meat, grain bread, vegetables);
- B12 - prevents anemia, disorders of the nervous system (sources: seafood, milk, meat, eggs);
- C - supports immunity, he althy teeth, skin and bones (sources: oranges, lemons, blackcurrants, rosehips, sweet peppers);
- D - promotes calcium absorption, growth of teeth and nails (sources: fatty fish, dairy products);
- E - protects the body from oxidation at the cellular level, promotes skin regeneration (sources: meat, oils of vegetable origin, grain products).
Nutritional physiology involves the intake of vitamins in the form of special complexes, developed taking into account the age and lifestyle of a person.
Food hygiene
In addition to taking into account the microbiological composition of products, nutritional physiology - sanitation and food hygiene. Its principles can be expressed in the formthe following rules:
- The diet should be as diverse as possible.
- Eat foods made from flour, cereals or potatoes several times a day.
- Regular physical activity is desirable.
- Eat fresh fruits and vegetables every day.
- Requires constant accounting of fats with food, it is desirable to replace the animal with a vegetable one.
- Limit refined sugar.
- Do not abuse the addition of s alt to dishes.
Cooking food should ensure the safety and maximum preservation of the useful properties of products (preferable cooking, including steaming, baking, microwave cooking).
Following these simple rules will improve the quality of food.
Food production
Another important issue de alt with by nutritional physiology is food production technology. Ideally, industrial conditions should be organized in such a way that the nutritional value of the raw material base increases. The final usefulness of the product will be determined not only by the content of nutrients, but also by the extent to which they can be absorbed by the body. This problem is associated with both digestion and a number of other physiological processes.
Despite all the difficulties, it is reliably established that high-quality food is absorbed much better than made from unnatural and stale raw materials. Howthe tastier and more appetizing the food, the more useful it will be for the body. This fact must be taken into account in the food production process.
Basics of sanitation
The content of proteins, fats, carbohydrates, vitamins and minerals is considered by microbiology, nutritional physiology. Sanitation is focused on the development of personal hygiene rules in the preparation and use of food. They prevent contamination of products, the introduction of pathogens into them, provoking food poisoning and a number of diseases.
Special attention is paid to the sanitary conditions of food preparation in catering establishments. The high level of personal hygiene of employees affects the culture of interaction with consumers.
The rules of individual sanitary procedures provide for certain requirements for the condition of the hands, oral cavity, overalls, regime conditions of the organization, regular medical examinations of employees.
Personal hygiene of each person when eating means thorough washing of hands, and, if necessary, of the whole body, clean clothes, use of an individual set of dishes. In the presence of infectious diseases, contact with other people should be limited.
Nutritional physiology as a scientific discipline
The discipline "Physiology of nutrition" is taught concisely in secondary schools, expanded - in professional educational institutions. It includes the study of physiological systems related to nutrition, environmental and medical features of nutrition.people, basics of digestion. A significant part of the classes is devoted to the study of nutrients, principles of diet, hygiene and sanitation in the preparation, processing and storage of products. The physiology of nutrition with the basics of commodity science is the final thematic block covering the economic component of the problem.
