Haloperidol pharmacology. Instructions for use of haloperidol, side effects and precautions

If you have at least once thought about your health and how to improve it, then you have definitely touched on the issue of correct and rational nutrition. Indeed, our body directly depends on the food we consume. Therefore, any recovery should begin with optimizing the usual menu. What is it? proper nutrition? First of all, it is the balance between the foods present in the diet. At the core correct ratio substances are proteins, fats and carbohydrates.

The balance of these three elements is extremely important, since it determines the smoothness of metabolism, lack or excess weight, and the presence of organ diseases digestive tract.

To make an approximate calculation of the daily diet for an adult, taking into account the energy obtained from foods should be divided between carbohydrates, proteins and fats in a ratio of 4:1:1.

It is known that the average daily energy requirement can vary from 1700 to 5000 kcal depending on the type of activity and associated factors. With minimal physical activity for an adult, this norm is calculated as follows: it is necessary to multiply normal weight person (in kilograms) by 33 kcal for men or 30 kcal for women. The resulting number will be yours daily requirement in energy.

Carbohydrates

Carbohydrates in this ratio are the most basic element for the functioning of our body. It is from this that our internal organs, tissues and cells receive required amount energy.

Just one gram of carbohydrates contains up to 17 kJ of energy potential, which is 4 kcal. Carbohydrates enter our body in the form of monosaccharides, polysaccharides and oligosaccharides.

If you lead a fairly quiet lifestyle, do not play sports and do not receive serious mental and physical stress, a sufficient amount of daily carbohydrate intake for you will be from 400 to 500 grams.

This is 60% of the total calories that should enter the body per day. In case of serious physical or mental stress the amount of carbohydrates should increase.

For normal operation our body, and especially to optimize digestion processes, we should consume large quantity carbohydrates in the form of polysaccharides. These include starch, pectin, glycogen.

These carbohydrates are digested slowly and do not lead to sharp jumps blood glucose levels. Such consumption improves metabolic processes in our body. Don't be afraid overconsumption polysaccharides, because they do not have a pronounced sweet taste.

To obtain carbohydrates, it is best to resort to consuming plant products. After all, it is plants that are characterized by a high proportion of these elements in relation to the entire dry mass - up to 90%.

They also contain a lot of cellulose, which contains polysaccharides that are indigestible by the body. They are very important for optimizing intestinal motor activity and help cleanse our body of toxins and waste products. In addition, these elements nourish beneficial bacteria gastrointestinal tract.

Squirrels

Proteins are an important structural element. These are what most of the tissues of our body consist of. According to scientists, our body consists of 20% proteins, and in the dry mass of cells they occupy up to 50%.

Our body does not have the ability to store these elements in reserve, so they need to be consumed daily. sufficient quantity. The most useful proteins are those that a person gets from meat, milk, liver and eggs. They are absorbed by our body by 97%.

Our need for proteins varies depending on age and gender, as well as type of activity and place of residence. The average adult without regular physical activity should consume 1g of protein per 1kg of body weight daily. At sports loads or hard work, this figure increases.

Children need between one and four grams of protein per kilogram of body weight. It is important to maintain the ratio of plant and animal protein in the diet. The first must be at least 55% of the total.

Fats

Fats are necessary for the functioning of many body systems, and in addition they are a strategic reserve of energy. Normally they make up 10-20% of the total body weight, but with metabolic disorders this figure can increase to 50%. One gram of fat, when processed by the body, turns into 38 kJ or 9 kcal. Similar indicators of carbohydrates lose more than twice.

Per day human body needs 80-100 grams of fat. They make up 35% of the total energy needs adult.

Particularly important for us are linolenic and linoleic fatty acid. They are not synthesized by body tissues, so their constant intake in food is important.

These acids are present in vegetable oils, nuts and seafood. They are important for the functioning of brain cells, the prevention of atherosclerosis, and also for the normal functioning of the immune system.

By building a diet based on this principle, you can easily achieve success in the fight against excess weight.

Ekaterina, www.site

There is such a term as however, although often used, it is imprecise. It is more correct to talk about the physiological needs of the body for basic nutrients. In Russia they were defined in 1930; currently there are many similar norms.

In 1991 they were installed based on coefficient physical activity(CFA), which is calculated as the ratio of energy costs per day to the value of the main volume.

The norms also include the ratio between carbohydrates, proteins and fats - 50:15:35. Calorie standards are determined by gender, age, motor activity, health status and other factors.

For example, for women the norm is 2100, for men - 2700. In children, these indicators are determined by the intensity of plastic processes (growth), physical activity, and from the age of 11 - gender.

A version developed by US scientists in 1989 of daily food consumption standards by caloric content + in accordance with age and gender.

Historically changed depending on living conditions. For example, 5 million years ago people ate much more than they do now; foods were high in calories and varied. His energy expenditure was about 5000 kcal, since he hunted, obtained food and constantly waged a fierce struggle for existence.

A modern person who does not play sports spends a little more than 2000 kcal, but consumes more and ends up overeating. In addition, with age, a person’s need for food and physical activity decreases.

Meanwhile, the opportunity to eat tasty and plentiful food often increases. At the same time, the quality of nutrition and balance do not improve. As a result, body weight increases, diseases appear, quality of life deteriorates, and its duration decreases.

Nutritional balance

The composition and quantity of products determine the amount of energy received. The energy balance in the human body can be represented as follows.

Energy input:

Caloric content of nutrients.
Composition of nutrients.
Micro - and macroelements.
Vitamins.
Liquid.

Energy consumption:

Processes of cell growth and renewal.
Performing mechanical work.

Energy value of food products and need for them

- Proteins are the basis of life and nutrition. Their minimum requirement for intake is 1 g per 1 kg of body weight, for a growing teenager’s body - 5 g. As a result of one meal, 20 - 30 g of protein is absorbed within three hours.

Another strict requirement for food is ecological cleanliness. However, this issue is extremely complex, for this reason constant environmental control of food products is necessary.

Based on , an adult needs the following amounts of basic nutritional components per day:

two liters of water;
eighty to one hundred grams of fat (10% of which plant origin);
no more than zero point one gram of vitamins;
no more than twenty grams of salts;
zero point seventy-five hundredths - one and a half grams of protein per 1 kg of weight.
ten grams of carbohydrates per 1 kg of body weight.

Institute public health Switzerland proposed an original classification of seven food groups.

1. Eggs, meat, fish:

Iron.
Squirrels.
Vitamins A, PP, B2, B1, B12, B6.

2. Dairy products:

Squirrels high value, enriched with calcium.
Vitamins A, PP, R.

3. Root vegetables:

Vitamins C and A.
Carbohydrates.

4. Berries and fruits: vitamin C.

Vitamins C, A, K, P, folic acid.
Cellulose.

6. Fats, including PUFAs (polyunsaturated fatty acids).

7. Bread, grain products:

Carbohydrates.
Vitamins PP, B2, B1.
Iron.

Physiological norms are based on the basic principles of rational nutrition, in particular the doctrine of balanced diet. They are average values that reflect the optimal needs of individual population groups for nutrients and energy. These standards serve as the basis for organizing rational nutrition in groups and therapeutic nutrition in medical and preventive and sanatorium-resort institutions and dietary canteens.

Nutritional standards for the adult population are divided depending on: a) gender; b) age; c) the nature of the work; d) climate; d) physiological state body (pregnant and lactating women).

When determining the need for basic nutrients and energy for the adult working population special meaning have differences in energy consumption associated with the nature of work. Therefore, in nutritional standards, persons aged 18 to 60 years are divided into labor intensity groups. Groups differ in the degree of energy expenditure caused by professional activities.

Labor intensity groups and main professions related to these groups

1st group - workers predominantly in mental labor

heads of enterprises and organizations, engineering and technical workers whose work does not require significant physical activity;
medical workers, except for surgeons, nurses, orderlies;
teachers, educators, except for sports;
workers of science, literature and press;
cultural and educational workers;
planning and accounting workers;
secretaries, clerks;
workers different categories, whose work is associated with significant nervous tension(workers of control panels, dispatcher, etc.).

2nd group - workers engaged in light physical labor

engineering and technical workers whose work involves some physical effort;
workers involved in automated processes;
workers in the radio electronics and watch industries;
garment workers;
agronomists, livestock specialists, veterinarians, nurses and orderlies;
department store sellers;
service workers:
communications and telegraph workers;
teachers, physical education and sports instructors, coaches.

3rd group - workers of average difficulty:

machine operators (employed in metalworking and woodworking);
mechanics, adjusters, adjusters;
surgeons;
chemists;
textile makers, shoe makers;
drivers various types transport;
workers Food Industry;
public utility and catering workers;
food sellers;
foremen of tractor and field crews;
railway and water workers;
auto and electric transport workers;
operators of hoisting and transport mechanisms;
printers.

4th group - workers of heavy physical labor:

construction workers;
the bulk of agricultural workers and machine operators;
surface miners;
oil and gas industry workers;
metallurgists and foundry workers, except for persons classified in group 5;
workers in the pulp, paper and wood processing industries;
slingers, riggers;
woodworkers, carpenters, etc.;
workers in the construction materials industry, except for persons classified in group 5.

5th group - workers engaged in particularly heavy physical labor:

miners employed directly in underground work;
steelworkers;
fellers and wood cutting workers;
masons, concrete workers;
diggers;
loaders whose work is not mechanized;
workers engaged in the production of building materials, whose work is not mechanized.

Each of the labor intensity groups is divided into three age categories: 18-29, 30-39, 40-59 years old. This takes into account the gradual age-related decline energy expenditure, which affects the need for energy and nutrients. The gender division is due to lower body weight and less intense metabolism in women compared to men. Therefore, the need for energy and nutrients in women of all age and professional groups is on average 15% lower than in men. The exception is the need for iron, which is higher in women (from 18 to 60 years old) than in men. For women, there is no 5th group of labor intensity, which includes professions with particularly difficult physical work. The nutrition standards highlight separately physiological needs pregnant and lactating women.

When determining the need for nutrients and energy for the population aged 18 to 60 years, the average ideal body weight is 70 kg for men and 60 kg for women. For persons with overweight(taking into account gender, age, height, physique) the need for nutrients and energy is determined individually in accordance with the goals of healthy regulation of body weight.

The nutritional standards distinguish between groups of elderly (60-74 years old) and old (75 years old and older) people. Significant reduction metabolic processes and the limitation of physical activity characteristic of these population groups cause a decrease in their need for nutrients and energy. However, for older people who continue to work, the values specified in the mentioned standards can be increased, taking into account the nature of the work.

The given nutritional standards give the optimal values for the consumption of proteins, fats and carbohydrates at the physiologically necessary ratios between them. To ensure completeness amino acid composition food, animal proteins should make up 55% of the recommended protein requirements. For pregnant women (5-9 months) and lactating women, animal proteins make up 60% of the total protein. The share of protein in the daily energy value of the diet, taken as 100%, should be: 13% for the 1st group of labor intensity, 12% for the 2nd and 3rd groups, 11% for the 4th and 5th groups .

The share of fats in the daily energy value of the diet of all population groups is on average 33%, divided by climatic zones: for the south - 27-28%, for the north - 38-40% Vegetable fats should make up 30% of the total fat. To ensure the completeness of the fatty acid composition of food, the standard requirement for linoleic acid has been established - 4-6% of the daily energy value of the diet for all groups of the population.

Nutrition standards include division into three climatic zones: central, southern and northern. The energy requirement of the population of the northern zone exceeds that of the central zone by 10-15%, the need for proteins and carbohydrates in relative terms (as a percentage of the energy value of the diet) is approximately the same. Thus, the need for fats for the population of the northern zone is increased in absolute (in grams) and relative terms. For the southern zone, compared to the central zone, the energy requirement is reduced by 5% due to a decrease in the proportion of fats replaced by carbohydrates.

Consumption standards for basic minerals are given taking into account the necessary ratios between calcium, phosphorus, magnesium and the characteristics of iron absorption ().

The nutritional standards indicate the need for thiamine, riboflavin, vitamin B6, niacin and ascorbic acid, based on recommended energy consumption values. The standards include the need for vitamins A, D, E, B 12 and folacin (; ;).

Attention!!!
There is an important comment to this publication (see below)

Recommendations developed by the State Research Center preventive medicine Ministry of Health of the Russian Federation, with technical support of the project "System preventive measures and the health of the population of Russia" of the Ministry of Health of the Russian Federation and the TACIS program.

What is healthy eating?

Variety of products
Balanced diet
Tasty
Inexpensive
Useful for everyone

Why is it important to eat right?

Because it makes it possible:

Prevent and reduce risk chronic diseases
Maintain health and attractive appearance
Stay slim and youthful
Be physically and spiritually active

How to eat properly?

Modern model healthy eating looks like a pyramid. Based on it, you can make balanced diet on every day.

The pyramid is based on bread, cereals and potatoes (6-11 units per day).

The next step is vegetables and fruits (5-8 units per day).

At the next level are dairy products (milk, yogurt, cheese - 2-3 units per day), as well as meat, poultry, fish, legumes, eggs and nuts (2-3 units per day).

At the top of the pyramid are fats, oils (occasionally, 2-3 units per day), as well as alcohol and sweets (occasionally, 2-3 units per day).

Balanced diet- this is the consumption of products in the optimal ratio.

All products are divided into six main groups:

Bread, cereals and pasta, rice and potatoes
Vegetables and fruits
Meat, poultry, fish, legumes, eggs and nuts
Dairy products (milk, kefir, yogurt, cottage cheese, cheese)
Fats and oils
Products whose consumption should be limited. Be careful with them!

By consuming the recommended number of servings (conventional units) of each food group, you can be sure that during the day you will fully meet the body's needs for all necessary nutrients in sufficient quantities.

What's happened nutrients and what functions do they perform in the body?

Squirrels- - “bricks” from which the body and all the substances necessary for life are built: hormones, enzymes, vitamins and other useful substances.

Fats provide the body with energy, fat-soluble vitamins and other useful substances.

Carbohydrates- the main supplier of fuel for life.

Alimentary fiber- contribute good digestion and digestion of food, are necessary for the prevention of cardiovascular diseases and cancer.

Minerals and vitamins support proper metabolism and provide normal functioning body.

Products of groups 1 and 2 are the basis of your diet. They are the most beneficial for your health and can prevent cardiovascular diseases and cancer.

1. Bread, cereals and pasta, rice and potatoes(6-11 units per day)

A source of energy, carbohydrates, fiber (fiber), proteins, B vitamins, iron... Build your diet based on these products.

2. Vegetables and fruits(5-8 units per day)

Source of fiber (fiber), vitamins and minerals. The more varied the diet in vegetables and fruits, the better balanced the diet. It is recommended to eat them several times during the day (at least 400 g/day).

3. Meat, poultry, fish, legumes, eggs and nuts(2-3 units per day)

Source of protein, vitamins and minerals. Meat and meat products With high content fat should be replaced with legumes, fish, poultry or lean meats.

4. Dairy products (milk, kefir, yogurt, cottage cheese, cheese)(2-3 units per day)

A source of protein and calcium, which gives bone strength. Milk and dairy products low in fat and salt are recommended.

5. Fats and oils(2-3 units per day)

Consume healthy vegetable oils (olive, sunflower, corn, soybean)
Limit animal (saturated) fats: butter, margarines, cooking fats, as well as fats contained in foods (milk, meat, potato chips, baked goods, etc.).

How to achieve this? Necessary:

Eat foods low in fat ( skimmed milk, boiled potatoes, lean meat).
Steam food in microwave oven or stew, boil, bake
Reduce the addition of fats and oils during cooking

vegetable oil

6. Products whose consumption should be limited. Salt The total amount should not exceed 1 teaspoon (6 g) per day, taking into account the content in bread, canned food and other foods. It is recommended to use iodized salt. Alcohol (no more than 2 units per day) and sugar (including in sweets, sugary drinks, sweetened foods) They do not contain vitamins and useful minerals, are high in calories and cause obesity, diabetes, caries. Alcohol consumption should not be regular, daily!

Example of a one-day menu

BREAKFAST

1 plate rice porridge(1 unit) with low fat (0.5%) milk (½ unit)
1 piece of bread (1 unit)
1 piece of cheese (1 unit)
Tea or coffee

DINNER

1 dessert plate vegetable salad(1 unit) s sunflower oil(1 unit)
1 dessert plate pea soup(1 unit)
1 piece of lean meat (1 unit)
½ dessert plate of buckwheat porridge (1 unit)
2 pieces of bread (2 units)
1 glass of juice (2 units)

DINNER

1 piece of bread (1 unit)
1 dessert plate of vegetable soup (1 unit) with olive oil(1 unit) and boiled potatoes (1 unit)
1 serving of fish (1 unit)

BEFORE BEDTIME

½ cup low-fat kefir (½ unit)

Vladimir Ivanov

The effect of a cold clearly demonstrates the work of provoking mechanisms. Sudden cooling of a heated body, for example, in a draft or drinking cold water, leads to a weakening of factors local immunity, which triggers the sneezing reflex. As a result pathogenic microorganisms(bacteria and viruses) enter the paranasal sinuses, where the induction of an immune response occurs. Sneezing and coughing contribute to the formation of individual and herd immunity against acute respiratory infections, influenza, meningitis, encephalitis and other infections.

As a result of a painful reaction or traumatic experience, the following alternating stages of change occur: repression, displacement, inversion, motivation.
Any motivated state can be decomposed into stages according to this pattern.
Let us consider, for example, through the prism of this pattern, such concepts as love and friendship...

Paranasal air sinuses ( paranasal sinuses, sinuses) have small openings (ostia) into the nasal cavity, through which, when breathing and, especially, sneezing, microorganisms enter the sinuses and settle on the mucous membrane. The periosteum and mucous membrane are closely fused here and have a common blood supply. Microbial antigens with macrophages or motivated T lymphocytes can easily be transported into the bloodstream Bone marrow, where cooperation of these cells with B lymphocytes occurs.

Creative stagnation can occur for several reasons: various distractions, and long absence results or feedback, and stress. They call it differently: creative crisis or stagnation, emptiness, fear of a blank sheet, or simply laziness. In a word, a psychological barrier arises.
How to achieve such a state, which can be called differently, but the essence is the same: creative uplift, inspiration, charge of energy, flight of thought, volcano of ideas, on a creative wave, surge of imagination, on the crest of a wave, enlightenment in the brain, unlimited thinking, breakthrough , stream of consciousness, courage, premonition of success, powerful impulse, fantastic mood, drive, euphoria, intuition, insight, creativity, etc.

A seasoned person gets sick with acute respiratory infections and influenza in summer period, and unhardened - in autumn-winter. Winter period with preferential stay in warm rooms perceived by the body modern man, as a continuation of summer. Important reflex zones, which can cause cold effects, serve the feet, the surface of the back in men and the buttocks in women. This is apparently due to differences in the distribution of body weight, diaphragmatic breathing in men and chest breathing in women. All of the above for women is certainly associated with childbearing.

This diet is for those who want to lose weight and for general health. The diet is based on the observation that meat food is not only a stimulant of metabolism and physical activity, but is also a powerful factor in increasing appetite. But your appetite will decrease throughout the day if meat dishes in combination with other products, use only in the evening, at dinner.
Facilitate the transition to new mode nutrition is possible by using herbal infusions. You should be careful not to overuse the infusions of those herbs that have active ingredients cause diuretic, choleretic or laxative effects.

An article about the nature of atmospheric elements. In particular, the process of condensation of supercooled water vapor is considered, which can cause a sharp decrease in pressure, squally winds and whirlwinds. It is likely that the resulting vortex funnel is spun by accelerated air flows that go around the turbulent “protrusions.”

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Overeating is the main reason for weight gain. To be slim and healthy, the amount of food per day should be no more than what is required for physiological processes in organism.

The uncontrolled process of eating food occurs:

while watching an interesting TV show
when a person gets worried
during stress
in case of non-compliance with the daily routine and diet
if your metabolism is disturbed

The process of eating should be mandatory, conscious.

In order not to overeat, it is enough to put food on the plate in a certain amount, which is determined simply: by your own hands.

Each person's hand size is different. It happens that a slender and fragile woman has large hands, which means, as they say, she has a “rectum”, which her body needs increased amount food and she can eat plenty, but... no more than what fits in her hands.

There is a large man with small hands. This means that he needs to reduce the amount of food so as not to gain weight and always be in shape.

Nature never makes mistakes and in the body of any person everything is interconnected and organically arranged. You just need to learn to listen to it (nature) and follow its instructions.

How much should you eat per day to lose weight?

The amount of food per day has its own norm and it is advisable not to exceed it:

Place two palms together like a boat. This amount of food is your norm for breakfast
for snacks, the amount of food should not exceed the open palm of one hand
for lunch, as well as for breakfast, the amount is determined by the folded palms of both hands
for dinner - no more than the fist of one hand.

It’s not for nothing that they say: “Eat breakfast yourself and give dinner to the enemy.”

Like in that Soviet cartoon about a monkey, a parrot and a snake... Let's calculate how much you need to eat per day in "parrots" (in 2 palms): two palms for breakfast and lunch, 1 palm for 2 snacks, it turns out 1 more time two palms and for dinner a quarter of two palms. The total is: 3.25 two palms.

Again, as in the cartoon, re-envision for yourself “parrots into snakes”, that is: measure the volume of two palms on some plate (with a blue border) and then your daily diet will be equal to 3.25 times a plate with a blue border.

How much should you eat to lose weight

For those losing weight, the process of calculating calories is quite labor-intensive and, in the end, either there is not enough time for it or it gets boring counting calories all the time when you want to eat immediately and a lot...

How much should you eat to lose weight, without counting calories each time? It's enough just to remember a few simple techniques determining the amount of carbohydrates, proteins, fats, fruits and vegetables.

Now you won’t need to keep counting tables and scales in the kitchen. Only your hands will be needed.

Your hands are always with you and therefore it is very convenient to quickly navigate the amount of products that you put on your plate, without resorting to additional means and saving time.

Manual diet during the day

meat-animal protein - should be present in the diet the size of one open palm
carbohydrates are needed for the body every day in an amount equal to the size of the front of the fist
the amount of vegetables should fit in the folded palms of both hands
fruits (for snacking) can be consumed in quantities whose dimensions are projected onto a hand clenched into a fist
question about quantity butter per day was always spicy: someone claims that it is very useful for digestive tract, and some recommend limiting fats due to cholesterol. The amount of oil per day should be no more than the top phalanx of your index finger
cheese is great product, useful properties which is undeniable, but it should be eaten no more than the width of two folded fingers, because it also contains fats.

Naturally, everyone chooses the meat that suits them, greens can be classified as vegetables, and fats are best consumed each time in the form of various products, such as butter, nuts, eggs, cheese, fatty cottage cheese, etc.

Be especially careful with fats, because any natural product necessarily contains some amount of fat.

Don't forget about separate meals: It is better not to mix meat with carbohydrates at one meal, because these products are very difficult to digest together in the gastrointestinal tract.

It may seem at first glance that this amount of food is somehow very small. But take a look at the menu and you will see that everything corresponds to the recommendations of nutritionists:

breakfast: oatmeal (carbohydrates equal to the front of your fist), you can add a piece of cheese
morning snack: fruit, maybe an apple
lunch: palm-sized meat, a “handful” of vegetables as a side dish
afternoon snack: fruit, preferably not as high in calories as an apple, such as apricot or dried fruit
give dinner to the enemy or the size of a fist - with vegetables. Larisa Dolina, for example, drinks only a glass of kefir at dinner.

The amount of food per day, limited by the size of your hands, fits quite logically into all recommendations for losing weight and not overeating. The manual diet has long been in service, for example, Elena Malysheva, who recommends eating small portions 5-6 times a day. Everyone who gets her weight loss program has had huge results.

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