1. NUTRITION AS THE FACTOR OF HEALTH
Kharkov National Medical University Department of Hygiene and Ecology №1
NUTRITION AS THE FACTOR OF HEALTH

2. Main problems of lecture:
Physiological and hygienic fundamentals of modern nutrition.
Types of nutrition, nutrients functions.
Physiological and hygienic requirements to rational nutrition.
Definition of the alimentary status , it’s classification.
Diseases caused by the nutrition, their prevention.

3. Types of nutrition 1. Rational nutrition.
2. Medical-preventive nutrition.
3. Clinical nutrition.
4. Preventive nutrition.
5. Nontraditional nutrition.

4. Rational nutrition is properly organized nutrition, which provides optimum course of all physiological processes in the organism.
The qualitative value of nutrition provides presence of all nutrients (proteins, fats, carbohydrates, vitamins, etc.) in the food ration without exception.
Each nutrient must be present in the ration in its optimum quantity according to physiological needs.

5. Term definition
Irreplaceable substances, which cannot be replaced by other substances. They are essential amino acids, polyunsaturated fatty acids (PUFA), vitamins.
Replaceable (non-essential) substances are substances, which can be synthesized in the organism, namely fats, vitamins D and K.

6. All nutrients are divided into:
substances of plastic predestination (proteins, mineral substances)
substances of mainly energy predestination (fats and carbohydrates)
substances of catalytic or regulatory predestination (vitamins, microelements, polyunsaturated fatty acids).

7. Physiological and hygienic requirements to rational nutrition.
nutrition must be adequate to its quantity ratio (quantity adequacy law)
nutrition must be adequate to its qualitative ratio (qualitative adequacy law)
nutrition must be balanced
nutrition must have the physiologically optimum regimen
nutrition must have the national character
culinary thermal treatment must be of a sparing character

8. food must have sanitary and epidemiological safety
food must be of good quality and ecologically clean
food must be digestible, i.e. well assimilated in the alimentary tract
food must have a certain volume, to produce a sense of satiation but not to replete the stomach
food must have a certain temperature
food must have a pleasant outward appearance

9. Definition of the alimentary status
The alimentary status is the physiological state of human organism determined by the dietary pattern.
The alimentary status could be estimated by the correspondence of body weight to age and gender, somatic constitution, biochemical indices of metabolism, presence of the signs of alimentary deficiency.

10. Classification of alimentary status
Optimum (physiological indices and body weight correspond to height, age, gender and intensity of labor).
Superfluous (may be determined by congenital predisposition, overeating, poor physical loading) that is characterized with increased body weight (obesity).
Insufficient, or hypotrophy when weight is lower than standard (could be determined by malnutrition, vigorous physical work, psycho-emotional stress, etc).

11. Grades of the obesity I — adipopexis exceeds normal weight by 15-20%
II — adipopexis exceeds normal weight by %
III— adipopexis exceeds normal weight by %
IV — adipopexis exceeds normal weight by 100 % and more

12. Categories of insufficient alimentary status
pre-morbid — determined by the physiological disruptions or dietary irrelevance
morbid — weight reducing determined by the disease or starvation

13. Professional groups of workers
I - Workers of mental work (includes engineers, teachers, physicians (except surgeons), the heads of enterprises, scientific workers, secretaries, etc).
II - Workers occupied with light physical work (includes nurses, salesmen, workers of automated industrial processes and etc).
III - Workers occupied with physical work (includes chemists, surgeons, shoe-makers, drivers, cooks, railway men and etc).
IV – Workers occupied with very hard physical work (includes builders, foundry men, miners, steel-makers, dockers).

14. Nutrition estimation criteria
Constancy of the weight of adults and regular weight addition in children.
Maintenance of the optimum work ability.
Absence of alimentary diseases.

15. Hypotrophy

16. Kwashiorkor & Marasmus

17. Hypochromic anemia

18. Endemic goiter

19. Xerophthalmia

20. Scurvy

21. Obesity

22. Clinical types of obesity
Stable type. In this case body weight is constant high.
Progressive type, when body weight constantly increases.
Retrogressive type of obesity accompanies by decrease of body weight.

23. Thank you for your attention!