Different foods are superior sources of different nutrients.

This made it possible, for clarity, to divide all the products used into 5 main groups (Table. 7) and create a "

Milk and dairy products.

Milk and dairy products have dietary properties and are widely used in medical nutrition, they serve as a source of high-grade proteins and high-grade easily digestible fat (table. 8). So cow's milk contains about 3% of proteins associated with calcium and phosphorus of casein, a small amount of albumin and globulin, surpassing casein in the content of essential amino acids.. Milk fats contain cholesterol balanced with lecithin. Depending on the fat content, 100 g of milk contains from 30 to 80 kcal.. Milk is the main source of calcium, relatively high in its content of potassium and phosphorus..

In a small amount, milk contains all the vitamins, especially B2, A and D.. A relatively large amount of vitamin A is found in whole milk and butter in the summer, when animals are on pasture and eat a lot of grass rich in carotene.. They use cow's, goat's and mare's milk. Moreover, mare's milk contains less fat and protein, but more lactose, essential fatty acids and vitamins C and A than cow's milk.. Goat's milk also has more essential fatty acids than cow's milk and is easier to digest due to the smaller fat particle size..

Sour-milk drinks are widely used in clinical nutrition, which are easier to digest than milk, stimulate the secretion of digestive glands, and also normalize intestinal motility and intestinal microflora.. The industry produces more than 100 types of fermented milk drinks: fatty - 3.2-6%, low-fat - 1-2.5% and low-fat with a normal and high content of dry skimmed milk residue (protein, lactose, mineral salts).

A good source of complete protein and fat, as well as calcium, phosphorus and B vitamins is cottage cheese made from whole milk.. The protein content in such cottage cheese is on average 15%, fat 18%. In lean cottage cheese, which is made from skimmed milk, protein 17%, fat 0.5%.

Cottage cheese contains a number of useful substances (choline, methionine, etc.). ), preventing the development of atherosclerosis. Cottage cheese of different fat content is used for diseases of the cardiovascular system, diabetes, obesity, osteoporosis, after burns and bone fractures. The systematic use of milk, lactic acid products and, in particular, cottage cheese is recommended in old age.

Nutrients in milk are found in concentrated form in cheese.. The protein content in cheese reaches 23-26%, and fat - 25-30%. Cheese also contains a lot of easily digestible calcium and phosphorus.. Non-sharp, low-salted and low-fat cheeses are used in diets for tuberculosis, chronic diseases of the intestines and liver, during the recovery period after infections, osteoporosis, bone fractures.

Dairy products include ice cream.. Depending on the type of ice cream, it contains from 3 to 15% fat with the same amount of protein (3%) and sugar (15%), while the energy value is from 125 to 225 kcal.

Meat, poultry and products of their processing.

Meat, poultry and their products are primarily a source of complete proteins and the main source of iron for the body (Table. nine).

In clinical nutrition, beef, veal, lean varieties of pork and lamb, rabbit meat, chickens, turkeys are used.. Horse meat, venison, camel meat are allowed, which are used in the nutrition of the population of some regions. The meat of ducks and geese is usually excluded from clinical nutrition due to their high fat content - up to 30% on average.. The proteins of the muscle tissue of animal meat are complete, and in terms of the balance of amino acids, beef, lamb and pork differ little from each other.

Connective tissue proteins (elastin, collagen) and cartilage are considered defective. Meat, which has a lot of connective tissues, remains tough even after cooking, and the nutritional value and digestibility of the proteins of such meat is reduced.. The connective tissue of old animals is especially resistant to heat treatment.. Beef contains different amounts of fat and protein depending on the fatness of the animal..

According to the content of saturated fatty acids, mutton fat occupies the first place, after it - beef and then - pork fat.. Therefore, mutton fat is the most refractory, more difficult to digest and less digestible compared to beef and especially pork fat.. The latter has more unsaturated fatty acids than lamb and beef fats.. In the fats of old animals, the amount of saturated fatty acids increases. Lean meat is low in fat but difficult to digest..

Meat is an important source of highly digestible iron, as well as phosphorus and potassium, but it is poor in calcium and magnesium.. The meat contains vitamins of group B, when cooked, 10-15% turn into broth. Pork is especially rich in vitamin B1.

The meat also contains extractive substances that stimulate the digestive glands, increase appetite, and cause excitation of the central nervous system.. Most of these substances are in pork, less in lamb, their content is higher in the meat of adult animals than in young ones.. When meat is cooked, from 1/3 to 2/3 of all extractive substances pass into the broth, therefore boiled meat is used in chemically sparing diets..

The composition of extractive substances includes purines, from which uric acid is formed in the human body.. Therefore, with gout and urolithiasis with uraturia (high content of uric acid salts in the urine), the content of purines in the diet is sharply limited. Most purines in pork, less in beef and especially in lamb.

Rabbit meat contains up to 21% protein, 7-15% fat, it has little connective tissue and tendons, small muscle fibers, which makes it easier to digest. Compared to the meat of other animals, rabbit meat has less cholesterol, more phospholipids, iron; all this makes it possible to widely use rabbit meat in various diets.

Horse meat contains up to 21% protein and 4-10% fat with a greater amount of unsaturated fatty acids than in the meat of other animals.. However, horse meat has a specific smell, it takes a long time to cook, the broth has an unpleasant taste..

Of the by-products (internal organs and parts of the carcass), the most important in clinical nutrition is the liver - a concentrate of hematopoietic microelements and all vitamins (especially vitamins A, B2, B12, PP, choline). It contains up to 18% protein, 3% fat, a lot of cholesterol (200-300 mg per 100 g versus 60-70 mg in meat). Hematopoietic substances are well absorbed from boiled, stewed, fried liver, pates, so there is no need to eat half-baked and especially raw liver to improve blood formation.

The tongue, heart, kidneys have great nutritional value.. The tongue is easily digested, it has little connective tissue and extractives, up to 16% protein and only 3% fat, high iron content.

All of these by-products contain purines and are contraindicated in gout and uraturia.. In diseases of the stomach with high acidity, the use of the liver is limited due to its strong socogonal effect..

Compared to beef and pork, chicken and turkey meat contains slightly more proteins and extractives, less connective tissue, and poultry proteins and fats are better absorbed.. Chickens are poorer in extractives and produce a less strong broth than chickens.. The meat of chickens and turkeys is very valuable in clinical nutrition.

The digestibility of meat depends on the type, age and fatness of the animal, part of the carcass, cooking. Boiled or minced meat is digested better than fried. Very lean meat is digested worse than well-fed, old meat is worse than young. Parts of the carcass that are poor in connective tissue are digested better than those rich in it..

In clinical nutrition, you can use only some varieties of boiled sausages: doctoral, dietary, children's, diabetic, dairy. There are few spices in these sausages, the minced meat is finely chopped, milk, eggs are added to their composition. Diabetic sausage lacks starch and sugar, it contains more beef than doctor's and dairy sausages, which are dominated by pork. Pepper is absent in doctoral and dietary sausages, it is included in diabetic and dairy sausages.

Eggs.

Eggs are an important source of well-balanced nutrients. The chemical composition of egg white and yolk is different. The yolk has more fat and proteins and relatively little water.. Accordingly, the yolks contain about 16% proteins and 33% fats rich in lecithin and cholesterol.. Yolk fats also contain significant amounts of phosphatides.. In their form, phosphorus is well absorbed by the body.. Of the minerals in eggs, in addition to phosphorus, calcium is contained (in 1 egg about 30 mg). Eggs are rich in vitamins A, D, E and B vitamins. They are absorbed by 97-98%. Egg yolks enhance the motor function of the gallbladder and have a choleretic effect..

In terms of composition, the eggs of various farm birds practically do not differ..

Fish and seafood.

Fish and seafood are no less valuable source of protein than meat.

The protein content in fish depends on its type:.

• low-protein fish (macrorus, capelin, etc.. ) - protein content 10-13%;

• high-protein fish (pink salmon, chum salmon, salmon, salmon, tuna, whitefish, beluga, stellate sturgeon, etc.. ) - protein content 21-22%.

Fish proteins contain all the essential amino acids necessary for the body.. Unlike meat, fish proteins contain a large amount of an essential amino acid - methionine.. The advantage of fish protein is the low content of connective tissues, which are represented by collagen, which easily turns into a soluble form - gelatin (glutin). Thanks to this, the fish is easily boiled soft, its tissues become loose, easily amenable to the action of digestive juices, which ensures a more complete absorption of nutrients.. Fish proteins are digested by 93-98%, while meat proteins - by 87-89%.

Fish and seafood have a high nutritional value not only due to protein, but also due to the high content of w-3 and w-6 fatty acids in fatty fish (such as salmon, salmon, rainbow trout, mackerel, herring, tuna, sardines). These polyunsaturated fatty acids, which have a high physiological activity, are extremely important for intercellular processes, have an anti-inflammatory effect, and have a hypolipidemic effect..

All fish are rich in trace elements: potassium, magnesium and especially phosphorus. It is also an important source of B vitamins; the liver of many fish contains a high content of vitamins A, D, E (Table. 10).

Sea fish and seafood are rich in iodine and fluorine. Especially rich in iodine are squid, scallop, shrimp, sea kale. They also improve the amino acid composition of the diet.. In addition, seaweed contains heparin-like substances that prevent thrombosis.. For cooking, it is best to use fresh (not frozen) fish, in which the protein content is high enough.

Low-fat varieties of fresh fish are digested in the stomach and intestines faster than meat. They usually give a feeling of satiety less than meat food.; this is due to the fact that fish meat contains slightly more water than the meat of warm-blooded animals.

When salting fish, some of the nutrients are lost, turning into brine. The same happens during the soaking of salted fish..

Fish caviar has a great nutritional value. Sturgeon and salmon caviar contains about 30% of high-value proteins and 12% of easily digestible proteins. It is rich in lecithin, vitamins A, D, E and group B, as well as iron.. However, caviar contains a lot of cholesterol and 4-6% salt..

Mushrooms.

Fresh mushrooms contain about 2% protein, but a significant part of it is not absorbed by the body.. Fresh mushrooms contain about 1% fat and 2-4% carbohydrates, a lot of fiber, a small amount of calcium, vitamins C, B1 and PP. They contain from 84 to 93% water and are characterized by low energy value: 100 g of mushrooms contain 15-20 kcal. Mushrooms contain many aromatic and extractive substances, which determine their high palatability and surpass vegetable decoctions in stimulating the secretion of the digestive glands.. Due to poor digestibility, they are rarely used in clinical nutrition..

Sugar.

Refined sugar contains 99.9% pure sucrose, so it is easily digestible and used in drinks and meals as an easily digestible source of energy (calorie value of 100 g - 380 kcal). But despite these benefits of sugar, excessive consumption (more than 50-60 g per day with low physical activity) is not recommended for healthy people.. Sugar is more useful in the form of fruit and berry and confectionery products: jam, marmalade, compotes, etc.. , which, being a valuable source of energy, at the same time enrich food with useful nutrients.

Unlike sucrose, fructose is sweeter and almost does not require insulin for its absorption, which allows it to be consumed in smaller doses (30-40 g per day). When oxidized in the body, 1 g of fructose provides about 4 kcal..

The source of simple carbohydrates is honey, which contains 36% glucose, 38% fructose and 2% sucrose.. The composition of honey in a small amount includes almost all vitamins, minerals, organic acids, enzymes. 100 g of honey contains 314 kcal. The daily dose of honey should not exceed 60-80 g with a decrease in the amount of other sugary products (1 g of sugar \\u003d 1.25 g of honey).

Vegetables, fruits and berries.

Vegetables, fruits and berries for the most part contain little protein and an insignificant amount of fat (except for sea buckthorn and avocado). So, 100 g of the edible part contains, on average, 0.5-1.5 g of proteins, the amino acid composition of which has a low biological value and is difficult to digest.. More well-digestible proteins are found in potatoes and cauliflower - 2-2.5%, as well as in green peas and green beans 4-5%. However, many of them are relatively rich in carbohydrates and contain vitamins and minerals.. Vegetables contain 3-5% carbohydrates, fruits and berries - 5-10%.

Dates are the richest in digestible carbohydrates - 69% and dried fruits - 55-65%. There is a lot of fiber in dried fruits, dates, figs, most berries, citrus fruits, legumes, beets, carrots, white cabbage, eggplant, sweet peppers.; relatively little - in watermelon, melon, pumpkin, zucchini, tomatoes, lettuce, green onions. Beets, apples, black currants, plums, peaches, strawberries are richer in pectins, and carrots, pears, oranges, grapes are to a lesser extent rich in pectins..

Vegetables, fruits and berries have a low energy value, which is almost completely provided by carbohydrates: 100 g of the edible part of vegetables - 20-40 kcal, fruits and berries - 30-50 kcal. Exceptions are potatoes, green peas, grapes and bananas - 70-90 kcal, in sea buckthorn - 200 kcal, and in dates - 270 kcal.

Vegetables, fruits and berries are practically the only source of vitamin C in the diet, the main source of carotenoids, including p-carotene, bioflavonoids (vitamin P), an important source of folacin (folic acid) and vitamin K. At the same time, vitamins B12, A and D are absent in plant foods.. Vegetables are low in vitamin B2 (riboflavin), and only some of them, such as spinach, cauliflower and Brussels sprouts, can serve as additional sources of this vitamin in food..

Vegetables and fruits are poor in calcium, phosphorus, sodium. But it is the main source of potassium. Sources of potassium are dried fruits, potatoes, green peas, tomatoes, beets, radishes, green onions, cherries, currants, grapes, apricots, peaches.

Due to the content of useful organic acids, tannins and pectin substances, fiber, vegetables, fruits and berries play an important role in the digestive process and contribute to the normal functioning of the intestines..

According to WHO recommendations, at least 5 types of vegetables and 3 types of fruits (approximately 400 g) should be present in the daily diet.

Cereal products.

The products of this group are our main source of energy, as well as dietary fiber.. The nutritional value of cereals depends on the type of grain and the method of processing.. When the shell is removed (for example, grinding and polishing cereals), the amount of dietary fiber decreases sharply, but their digestibility increases..

The most common cereals are millet, wheat, barley, buckwheat, oats, rice and corn.. Cereals contain from 9 to 13% of proteins, however, grain protein has a low biological value due to a deficiency of essential amino acids. The lack of essential amino acids in cereals can be replenished by combining cereals with milk, such as buckwheat or oatmeal with milk. Such mixtures of animal and vegetable proteins are close in their amino acid composition to meat proteins and are better absorbed..

The most valuable proteins in terms of composition and digestibility are found in oatmeal, buckwheat, semolina, rice. The proteins of corn grits and millet are less complete.

Semolina is obtained by varietal milling of wheat by selecting semolina from the central part of the grain. Semolina is rich in protein, starch, contains little fiber.

Oat flakes are distinguished by a high protein content and the largest amount of vegetable fat compared to other types of cereals.; all oats are rich in iron salts. But due to the fact that oatmeal contains quite a lot of fat, they do not store well.. This applies primarily to oatmeal, which cannot be stored for a long time..

Buckwheat is one of the most nutritionally valuable cereals. It contains a relatively high (about 13%) amount of protein, and, unlike the proteins of other plant products, it contains quite a lot of lysine.. Buckwheat groats are distinguished by a high content of B vitamins and iron salts (twice as much as in other cereals). It, like oatmeal, contains a relatively large amount of fiber, so the digestibility of nutrients in buckwheat is somewhat reduced..

Rice is relatively low in protein compared to other cereals.. Rice has a lot of starch, which has the ability to swell strongly when cooking cereals.. Rice of the highest and 1st grades contains little fiber, is easily digested and well absorbed.

Almost all cereals contain a lot of phosphorus and a very insufficient amount of calcium salts.. To achieve the correct ratio of these mineral elements in the diet, it is recommended to cook culinary products from any cereals with the addition of milk or other dairy products.. This not only compensates for the lack of calcium in cereals, but also significantly increases the usefulness of their proteins..

An indispensable product in the daily diet of every person is bread.. It is valued as a rich source of carbohydrates (starch). Bread made from rye flour or whole wheat flour contains vitamins B1, B2 and PP, a lot of fiber. Bread is rich in vegetable proteins.

Due to the ability to easily change the recipe, it is in the form of bread that dietary and functional foods are most often produced..

Among the peoples of the whole world, a variety of dishes from cereals are widespread.. Products from cereals, as well as bread, are rich sources of carbohydrates (starch) and serve as a good source of energy (table. eleven).

The drinks.

Daily fluid intake should be 1.5-2 l / day for a healthy person. Tea, coffee and cocoa contain alkaloids - substances that already in small doses have a strong effect on the human body..

The composition of tea includes tannins (mainly tannin), which cause a somewhat astringent taste of tea, essential oil, a very small amount of proteins and vitamin C, vitamin P, minerals, enzymes and theine alkaloid, which is similar to caffeine in its effect on the body.. One glass of moderate strength tea contains 0.03-0.05 g of theine.. At this dose, theine has a moderate stimulating effect on the nervous system, favorably affects the cardiovascular system and digestion..

Green (natural) tea contains more tannin (theine) than black tea. Tea substitutes do not contain theine at all.

Roasted coffee beans contain about 15% nitrogenous substances, up to 20% fat, about 4% mineral salts, up to 40% extractives, a small amount of sugar, tannins and 1.1% caffeine.

Cocoa powder contains 20.2% fat, 23.6% protein, 40.2% carbohydrates, 2.4% alkaloids - caffeine and theobromine. In addition, cocoa contains tannins, minerals and aromatics..

Theobromine and caffeine have a stimulating effect on the nervous system and cardiac activity..

Baranovsky.

medbe. en.