Transcript Food Security

Food Security
Historical background
Nutrition of patients has received considerable attention during all periods
of human development. Hippocrates believed that treatment
should consist in the fact that at different stages of the disease to be
able to choose the right foods in the quantitative and
qualitative respects. The Roman physician Asclepiades (128-56 BC),
which is considered the founder of the Diet, at odds with the views of the
time rejected the pharmacotherapy and thetreatment is considered on
the basis of the diet. Together with his students, he has
developed detailed guidance on the use of nutrients in the treatment
of various diseases.
Terminology
Dietetics (from diet and ... ology), dietetics, the science of nutrition of
patients, studies, and validating the principles of nutrition in various
diseases. (Power healthy people engaged in food hygiene.) In the
past, the whole science of dietetics called on health
care, modern hygiene, since the beginning of the 19th century. limited
to questions of dietetics and nutrition rationalization of the 20th
century. almost become synonymous with nutrition.
Nutritional care
Therapeutic nutrition is an important part of the treatment.
The purpose of clinical nutrition is to ensure the body's physiological
needs for nutrients and the normalization of the functional state of
various organs and metabolic processes, disrupted due to illness.
Exacerbation of many diseases are associated with
various excesses in the diet: chronic pancreatitis after eating a
fatty cream, pancakes, alcoholic beverages, fried foods, violations of
the diet in diabetes lead to a sharp rise in blood sugar, dry mouth,
increased thirst, progressive fatty infiltration liver and
pancreas, increased blood pressure in patients with essential
hypertension is observed in the use of salty
foods, appointed withtreatment of low efficiency.
Basic principles of nutrition
-Nutritional care should contribute to directional effects on metabolism, and it
should heal, and prevent the worsening of many diseases.
Observe correct diet: eat regularly, at the same time. In this case, produced a
conditioned reflex in the time allocated the most active gastric juice and the
most conducive conditions for the digestion of food. For health care facilities
recommended by the four meals: breakfast at 8-9 h and 13-14 h lunch, dinner
in 17-18 hours, eating at night at 21 pm The choice of this time due to a
physiological feature of the human body, activity its enzyme systems.
Calorie meals: breakfast - 30%, lunch - 40%, Dinner - 25%, eating at night 5%. It is desirable that the last meal was for 4-5 hours before bedtime.
- It is necessary to diversify the diet. If the food is varied, includes food and
animal (meat, fish, eggs, milk, cottage cheese), and plant origin (vegetables,
fruit, cereal, bread), you can be sure that the body receives all the necessary
for life.
The main food groups
The
first group - milk and dairy products (milk, yogurt, buttermilk,
cottage cheese, etc.).
The second group - vegetables, fruits, berries (fresh
cabbage andsauerkraut, potatoes, carrots, beets, tomatoes,
cucumbers, lettuce, pumpkins, apples, currants, strawberries, etc.).
The third group - meat, poultry, fish, eggs (animal protein sources).
The fourth group - bread, pasta, cereals.
The fifth group - fats (butter and vegetable oil).
The sixth group - sweet (sugar, honey, confectionery).
In cases of various diseases it is limited to use certain food groups. For
example, in the diets used in obesity, diabetes, eating sweets is
severely limited or prohibited.
Fasting diet
Unloading (contrast) diet used periodically to partial starvation and
unloading of the affected organs and body systems.
They are used with obesity, hypertension, heart failure, liver disease
and kidney failure, gout, colitis, etc.
Assign contrasting diets occasionally 2-4 times a month for 1-2 days
Clinical dietetics
It is very popular all over the world to go on so-called
"fashion diet" proposed by various authors (doctors, artists,
writers, etc.) to achieve any important task.
"Trendy diets" are designed to reduce body
weight, longevity, better health.
Most of these diets non-physiological, deficient in
many nutrients and can not be recognized by official medicine.
Incorrect nutrition
Anorexia affects mainly young
women (only 10% of patients are male).
Most often it is the result of compliance
with various diets.
Gradually the diet is becoming
increasingly strict, she eats less and less
until, finally, to recover the fear of not
becoming intrusive. Psychologically, at
this stage, the woman is
still considered the
weight excess, although in factit has been
a lack of weight gain and begin to
show signs of malnutrition.
The most common causes of heartburn
Among healthy individuals:
poor nutrition
overeating
Quick meal "on the fly" in a stressful environment
Abuse of butter and fatty foods
Drinking large amounts of sweets and foods containing caffeine (coffee,
tea, chocolate)
Abuse of acute and spicy food
Alcohol abuse, smoking, stress
Sleep or rest lying down after meals
Lack of exercise. Obesity. constipation
Wearing tight clothing
Individual sensitivity to foods - citrus
fruits, onions, garlic, tomato products(juice, pasta, sauces)
The first half of pregnancy
CLASSIFICATION OF BODY MASS IN
TERMS OF IBW
Body weight
IBW
Defective
< 18,5
normal
18,5-24,9
excessive
25,0-29,9
obesity
30,0-34,9
I
35,0-39,9
II
40 and more
III
extreme obesity
IBW= kg/m2
stage of obesity
An assessment of liquid needs
Human requires more and more liquid because of:
- Diarrhea, vomiting,
- Sweating,
- Fever - each C0 increases the fluid requirements by 13%
- Dehydration.
An assessment of liquid needs
- are several methods to assess the basic needs of the organism in
the fluid:
Adults:
1. 1500 ml/m2
2. 1500 ml for the first 20
kg body
weight 20 ml/kg over
20 kg
3. 30-35 ml/kg (18-65),
25 ml/kg (over 65)
4. 1 ml/kcal
Body weight (kg)
1-10
11-20
>20
Children
Basic needs of fluid a day
100-150 ml / kg
1000 ml 50 ml for each
kg over 10 kg
1500 ml 20 ml for each
kg over 20 kg