Carbohydrate balance in Carbohydrate balance in children. Lipid balance in children. Lipid balance in

children.children.

Milk and sour milk productsMilk and sour milk products

Milk is one of the most valuable products of feed. It Milk is one of the most valuable products of feed. It has all necessary substances for normal growth has all necessary substances for normal growth and development of organism. Milk has near 100 and development of organism. Milk has near 100 different components, and near 20 amino acids. different components, and near 20 amino acids. Milk fat has a lot of high insatiable fat acids, Milk fat has a lot of high insatiable fat acids, vitamins. It is in emulsification case. Milk has 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 – lactose, condition. In milk present milk sugar – lactose, which help mastering of calcium. Milk has different which help mastering of calcium. Milk has different mineral substances, the optimal concentration of mineral substances, the optimal concentration of calcium and phosphorus. In milk present vitamins A, calcium and phosphorus. In milk present vitamins A, D, B2, B6. Sour milk products are cream, sour D, B2, B6. Sour milk products are cream, sour cream, cheese, yoghurt. It is mastering better than cream, cheese, yoghurt. It is mastering better than milk (after one hour mastering 91 % of sour milk 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, In food use meet of cattle, live-stock, pigs, rabbits, birds, meat products. It pigs, rabbits, birds, meat products. It is the main source of proteins, it has is the main source of proteins, it has fats, extractive and mineral fats, extractive and mineral substances, vitamins. Boiled meat substances, vitamins. Boiled meat has a better effect on digestive has a better effect on digestive organs than grilled and stew. Veal, organs than grilled and stew. Veal, beef, rabbit, chicken, turkey digestive beef, rabbit, chicken, turkey digestive better than meat from pig, goose, better than meat from pig, goose, duck.duck.

MeatMeat

MeatMeat

Grain products (grain, bread) Grain products (grain, bread)

Cereals make from grain-crops. It has a lot Cereals make from grain-crops. It has a lot of carbohydrates, some quantity of of carbohydrates, some quantity of proteins, and small quantity of fats. Cereals proteins, and small quantity of fats. Cereals has phosphor and calcium, iron, has phosphor and calcium, iron, magnesium, vitamins of B group. There are magnesium, vitamins of B group. There are rise, oats, millet, buckwheat, barley rise, oats, millet, buckwheat, barley cereals. Bread has 40-50 % of cereals. Bread has 40-50 % of carbohydrates, 5-8 % of protein. In bread carbohydrates, 5-8 % of protein. In bread are present proteins. Brown bread has are present proteins. Brown bread has more influence on stomach secretion than more influence on stomach secretion than white bread; fresh bread has more white bread; fresh bread has more influence on stomach secretion than stale influence on stomach secretion than stale bread and piece of dried bread.bread and piece of 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 Vegetables is the main source of carbohydrates in a

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

BerriesBerries

BerriesBerries

Proteins containsProteins contains

Acquiring of food Acquiring of food

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

Isodynamic of nutritious Isodynamic of nutritious substances, their caloric substances, their caloric coefficientcoefficient We eat protein, carbohydrates, fats. We eat protein, carbohydrates, fats.

Products of it hydrolyzing go into energy of Products of it hydrolyzing go into energy of organism. Amino acids, fat acids, organism. Amino acids, fat acids, monosaccharides connect in energy monosaccharides connect in energy metabolism. It all has own energy value. metabolism. It all has own energy value. Caloric coefficient of fat is 9,0 kcal/g, Caloric coefficient of fat is 9,0 kcal/g, protein is 4,0 kcal/g, carbohydrates is 3,75 protein is 4,0 kcal/g, carbohydrates is 3,75 kcal/g. But we must remember, that we kcal/g. But we must remember, that we must eat fats, protein, carbohydrates, must eat fats, protein, carbohydrates, because in this case, when we eat only one because in this case, when we eat only one products, may be only energy substitution products, may be only energy substitution and our organism need all nutrition for vital and our organism need all nutrition for vital activity.activity.

Principles of putting of Principles of putting of nutritive rationsnutritive rations Caloricity of daily ration must be Caloricity of daily ration must be

equal to energy spend of organism. equal to energy spend of organism. Person of I professional group need Person of I professional group need 40 kcal/kg of weight; person of II 40 kcal/kg of weight; person of II professional group need 43 kcal/kg professional group need 43 kcal/kg of weight; person of III professional of weight; person of III professional group need 46 kcal/kg of weight; group need 46 kcal/kg of weight; person of IV professional group need person of IV professional group need 53 kcal/kg of weight; person of V 53 kcal/kg of weight; person of V professional group need 61 kcal/kg professional group need 61 kcal/kg of weight. of weight.

Regime of nutrition Regime of nutrition

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

Completeness and Completeness and coordinateness of rationcoordinateness of ration Our food must have optimal ratio of protein, Our food must have optimal ratio of protein,

fats, carbohydrates, vitamins, mineral fats, carbohydrates, vitamins, mineral substances. Optimal norm of protein is 1,5 substances. Optimal norm of protein is 1,5 g/kg of weigh per day. Protein must give g/kg of weigh per day. Protein must give 14-15 % of daily caloricity. Optimal norm of 14-15 % of daily caloricity. Optimal norm of fat is 1,5 g/kg of weigh per day. Fat must fat is 1,5 g/kg of weigh per day. Fat must give 28-30 % of daily caloricity. Average give 28-30 % of daily caloricity. Average norm of carbohydrates is 400-500 gram per norm of carbohydrates is 400-500 gram per day. They provide 50-60 % of daily day. They provide 50-60 % of daily caloricity. caloricity.

Ratio of protein : fat : carbohydrates is Ratio of protein : fat : carbohydrates is 1 : 0,8 : 3 or 1 : 1 : 4 for peoples, which has 1 : 0,8 : 3 or 1 : 1 : 4 for peoples, which has

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