Changing food in the mouth. The effect of foods on the function of the gastrointestinal tract
The effect of food on the stomach. We have already spoken about the principle of "sparing", the influence various factors on the stomach is very conditional, it also changes with a combination of food products, therefore, the main properties of the products are indicated below. These properties can be taken into account in everyday nutrition, as well as if there are diseases of the stomach.
According to the effect on gastric secretion, products are divided into strong and weak pathogens.
TO strong pathogens gastric secretion includes alcoholic and carbonated drinks, broths and concoctions from meat, fish, vegetables, mushrooms, pickles, fried foods, canned food, smoked meat and fish products, skimmed milk (non-fat), raw vegetables, hard-boiled eggs, coffee, black bread and other products.
Has a weak stimulating effect on gastric secretion drinking water, full fat milk, cream, cottage cheese, sugar, sugary foods, fresh white bread, starch, raw egg white, well-cooked meat and fresh fish, mashed vegetables, slimy cereal soups, semolina and boiled rice dishes, mashed sweet fruits. With the addition of fats to proteins, gastric secretion decreases, but its time is lengthened.
Influence at motor function stomach depends on the consistency of food, solid food is evacuated from the stomach later than mushy. Carbohydrates are evacuated the fastest from the stomach, proteins are somewhat slower, and fats are the last. Mechanical irritation of the gastric mucosa is facilitated by a large amount of food at a time, the use of unground, containing coarse vegetable fiber (radish, beans, peas with peel, unripe fruits, grapes, raisins, currants, wholemeal bread, etc.) and connective tissue (cartilage, bird skin, fish, sinewy meat, etc.) products. Irritation of the gastric mucosa causes cold and hot food.
The effect of food on bowel activity .
Carbohydrate nutrition contributes to the strengthening of fermentation processes and the shift in the reaction of intestinal contents to the acid side.
Putrefactive processes and a shift in the reaction of the intestinal contents to the alkaline side are potentiated by protein foods.
Facilitate bowel movements: foods rich in vegetable fiber (vegetables, fruits, berries, wholemeal bread, black bread), connective tissue(wiry meat, cartilage, bird skin, fish), organic acids (one-day kefir, yogurt, koumiss, buttermilk, kvass), salt (corned beef, herring, fish caviar, salt water); sugary substances (sugar, syrups, honey, sweet dishes, fruits), fats and foods rich in them (sour cream, cream, etc.), cold dishes and drinks; products containing carbon dioxide (carbonated drinks, fermented beer, etc.); prune, beetroot, carrot and apricot juices.
Delay bowel movements: cocoa, black coffee, strong tea, milk, pomegranate, quince, blueberries, lingonberries, pears, slimy soups, cereals (except buckwheat), pasta, jelly, delicate varieties of white bread, hot liquids and dishes, natural red wine.
Enteritis- Inflammatory disease of the small intestine. In addition to infection and poisoning, eating disorders play a significant role in the development of the disease: overeating, eating too spicy, rough food, strong liquor, very cold liquids, highly irritating spices, incompatible foods, etc. The onset of the disease is influenced by the allergy factor and a number of other diseases. In each period of diseases there are features, they also exist in the diet. The general requirement is to eat food boiled or steamed, pureed or crushed.
Raw and boiled vegetables and fruits, legumes, nuts, raisins, milk, spices, fried foods, black bread, pastry products, canned foods, spicy and salty dishes and seasonings, carbonated drinks, fatty fish and meat, cold dishes and drinks, all types of alcohol, kvass, prune and beetroot juices.
Colitis. Colitis, an inflammation of the colon, is often combined with enterocolitis.
Nutrition provides for sparing the intestines, reducing inflammatory phenomena, elimination of metabolic disorders and increase defensive forces organism. Treatment of colitis and enteritis is difficult, and requires a diet and washing. Food is consumed boiled or steamed, mashed or chopped.
Raw and boiled vegetables and fruits, legumes, nuts, raisins, milk, spices, fried foods, black bread, pastry products, canned foods, spicy and salty dishes and seasonings, carbonated drinks, fatty meats and fish are prohibited. cold dishes and drinks, all types of alcohol.
constipation. The immediate cause of constipation is a violation of the motor function of the colon (spasm, atony) or the presence of mechanical obstacles. Contribute to constipation various diseases, in addition to diseases, they are caused by eating food poor in slags, irregular meals, abuse of laxatives, enemas, lack of physical activity.
The following food groups are used depending on the cause of constipation.
1. Foods rich in vegetable fiber (vegetables, fruits, berries in raw, boiled and baked form, wholemeal bread, black bread, crumbly buckwheat and pearl barley porridge, etc.) and connective tissue (wiry meat, cartilage, skin, fish, birds, etc.), give a large amount of indigestible residues that excite the motor activity of the alimentary canal due to mechanical irritation.
2. Sugar substances (sugar, honey, milk sugar, syrups, jams, sweet dishes, fruits, their juices, etc.) contribute to the attraction of fluid into the intestines with liquefaction of the stool and partly the development of acidic fermentation, the products of which excite the secretion and peristalsis of the intestines.
3. Products containing organic acids (one- and two-day kefir, curdled milk, buttermilk, koumiss, fruit juices, kvass, sour lemonade, sour whey, sour wines), which excite the secretion of the intestines and their peristalsis.
4. Food products rich in salt (salt water, herring, corned beef, fish caviar, etc.). Sodium chloride helps to attract fluid into the intestines and thin the stool.
5. Fats and foods rich in them (butter, olive, sunflower, corn oils, fish oil, cream, sour cream, lard, sprats, mayonnaise, fatty sauces, gravies, etc.). They help soften the stool and make it more slippery.
6. Cold foods (ice cream, okroshka, water, lemonade, kvass, beetroot, etc.) irritate thermoreceptors and excite the motor activity of the alimentary canal.
7. Products containing or forming carbon dioxide (carbonated water, mineral water, koumiss, fermented beer, etc.), excite the peristaltic activity of the intestines due to chemical and partly mechanical irritation.
Carrot, prune, beetroot, apricot and potato juices have a good laxative effect.
Food products rich in fiber and connective tissue are used for constipation associated with insufficient intake of slag food and reduced excitability of the neuromuscular apparatus. They do not apply if constipation is caused by inflammation of the colon, its kinks, adhesions, depressions by neighboring organs and increased neuromuscular excitability of the colon.
With increased neuromuscular excitability, preference is given to fats and foods rich in them.
Products that delay bowel movements should be excluded from the diet. In order not to return to the beginning of the section, let us recall which foods delay bowel movements: strong tea: cocoa, black coffee, chocolate, milk, pomegranate, quince, blueberries, lingonberries, pears, mucous soups, cereals (except buckwheat), pasta, kissels, delicate cheeses, white bread, hot liquids and dishes, natural red wine.
In nutrition, it is necessary to take into account the indications and contraindications for the use of laxative products in connection with concomitant diseases.
Sugar intolerance- more often lactose intolerance (milk sugar) and relatively rarely maltose and sucrose. Disaccharides that are not digested in the small intestine enter the large intestine, which leads to an increase in fermentation processes in the large intestine with the formation of a large amount of organic acids and gaseous products. Diarrhea appears with excessive loss of nutrients. Foods containing an intolerable disaccharide are excluded from the diet, or its constituent monosaccharides are used.
Poor absorption of gluten. Incomplete hydrolysis of the gluten of cereals (barley, wheat, rye, oats) damages the small intestine mucosa and impairs the absorption of most foods. The diet excludes products from wheat, rye, barley and oats. Gluten is absent in corn, rice, soybeans, potatoes.
The effect of nutrition on the liver and biliary tract .
Diet for liver dysfunction biliary tract is based on the same principles, since the work of the liver and biliary tract is closely related.
Nutrition is aimed at sparing the liver and improving its functions, stimulating bile secretion, enriching with glycogen and preventing fatty infiltration of the liver, eliminating disturbances in its work and the development of recovery processes, nutrition should correspond to the energy costs of the body. Both low-calorie and excess nutrition have an adverse effect on the liver, making it difficult for it to work. A high-calorie diet increases the protective properties of the liver and stimulates regeneration processes.
The amount of protein in food should correspond to the physiological needs of the body. A lack of protein in the diet can lead to structural changes in the liver (fatty infiltration, necrosis, cirrhosis) and worsen its resistance to certain influences. Protein is necessary for the synthesis of many enzymes, hormones, it promotes the regeneration of liver cells, improves metabolism. With nutrition, the most complete proteins containing essential amino acids in optimal ratios should come. All essential amino acids in animal proteins are most favorably balanced. At least half of the daily protein requirement should come from animal products: milk, cottage cheese, yogurt, egg white, meat, fish, etc. In addition, they are rich in lipotropic factors (methionine, choline, etc.), which warn fatty infiltration liver. In vegetable products containing appropriate proteins and lipotropic factors - soy flour, buckwheat and oatmeal. The protein content in the diet decreases with liver failure.
Fats in the diet do not impair liver function, but it is necessary to sharply limit the intake of hard-to-digest refractory fats of animal origin (pork, beef fat, etc.), rich in saturated fatty acids and cholesterol. It is necessary to reduce the amount of foods rich in cholesterol (brain, egg yolks, liver, kidneys, heart, etc.). Preference should be given to fats plant origin, which are also a good stimulant of bile secretion. From animal fats, butter is left, containing retinol and highly unsaturated (arachidonic) acid. Fats are limited only in some cases. Dishes fried in fat and oil are excluded from food (vegetables, fish, meat, flour products), since when food is fried, substances irritating the liver are formed in it.
The diet should contain enough carbohydrates to cover the body's energy costs, which help maintain a sufficient amount of glycogen in the liver. Sufficient glycogen content in the liver increases its functional capacity. Glycogen is better formed from fruits, which determines the need to increase the amount of easily digestible carbohydrates (sugar, honey, jam, compotes, jelly, fruit, berry and vegetable juices). Included in the diet and vegetable fiber, stimulating bile secretion and bowel movements.
Nutrition must be enriched with vitamins, which are of considerable importance for the activity of the liver and the body. In the liver, there is an active exchange of many vitamins, their deposition and the formation of enzymes, a number of vitamins have electoral action on liver function.
Retinol promotes the accumulation of glycogen in the liver, participates in the synthesis of glycogen, corticosteroids, redox reactions. It promotes the regeneration of the epithelium of the bile ducts and prevents the formation of gallstones.
Vitamin D prevents the development of liver necrosis. Vitamin K promotes the synthesis of blood clotting factors. For liver disease ascorbic acid stimulates bile secretion, large doses of ascorbic acid contribute to the removal of B vitamins from the body and prevent the accumulation of retinol in the liver.
Almost all vitamins affect liver function, they are best taken as prescribed by a doctor, for prevention you can take multivitamins.
At inflammatory processes it is necessary to limit salt intake, or completely eliminate it in the presence of edema. In the presence of edema, it is necessary to increase the content of potassium in the diet, which promotes the excretion of sodium from the body and has a diuretic effect. In the presence of edematous syndrome, fluid intake is limited.
Food must contain enough other minerals (calcium, phosphorus, magnesium, etc.). Food should be taken 4-5 times a day, which helps to reduce the stagnation of bile in the liver.
It is forbidden to consume alcoholic beverages, smoked meats, extra active substances(meat and fish broths, mushroom soups), spicy, salty, fried and very cold dishes (ice cream, cold okroshka, etc.).
It is not allowed to use products that contain essential oils and organic acids that irritate the liver parenchyma (spinach, sorrel, radish, turnip, onion, garlic) and other spices and seasonings (pepper, mustard, horseradish, strong vinegar, etc.).
Nutrition for inflammation of the gallbladder and biliary tract .
In addition to infections, the occurrence of diseases of the gallbladder and biliary tract contributes to stagnation of bile with irregular nutrition, pregnancy, lack of physical activity, biliary dyskinesia and obstruction of the outflow of bile (stones, kinks, adhesions, etc.). The intake of spicy, fried and fatty foods has an adverse effect.
The principles of the diet are common with the diet for liver diseases.
An increase in magnesium content in the diet reduces spasm of smooth muscles, reduces nervous excitability, has an analgesic and hypocholesterolemic effect, stimulates bile secretion and intestinal motility. With a tendency to constipation, it is necessary to include products that stimulate bowel movement: lactic acid products, prunes, beets containing fiber, honey. These products also contribute to the excretion of cholesterol secreted by the intestinal wall from the body.
Extractive substances, cocoa, pastry and puff pastry products, fatty creams, sour berries and fruits (gooseberries, Red Ribes, sour apples), carbonated drinks, nuts, spicy, salty, pickled dishes, smoked meats, many spices and seasonings, various alcoholic drinks.
The effect of foods on the pancreas .
The pancreas plays an important role in digestion and metabolism. The pancreas in digestion produces enzymes, the main of which are trypsin, lipase and amylase. As part of pancreatic juice, they enter the duodenum and small intestine and promote the digestion of proteins, fats and carbohydrates. Pancreatic juice contains a trypsin inhibitor that prevents pancreatic cells from self-digestion. The optimal activity of pancreatic enzymes in the intestine is manifested in an alkaline environment.
The physiological causative agent of pancreatic secretion is hydrochloric acid. Food products that stimulate gastric secretion also have a stimulating effect on the exocrine function of the pancreas. In addition, the exocrine function of the pancreas is activated by fats (especially vegetable oils). The intrasecretory function of the pancreas is to produce insulin, glucagon and lipocaine. Violation of these functions can lead to severe metabolic disorders.
In addition to various internal diseases pancreatitis can be caused by eating disorders: taking plentiful, fatty, fried, spicy food, alcohol abuse, insufficient protein intake.
A protein-carbohydrate diet is used. Fats in food are significantly limited, in the form of seasonings, you can use vegetable and butter. The amount of salt is limited. Important role vitamins (ascorbic acid, retinol, vitamins P and group B) play in increasing the body's defenses.
To eliminate constipation at night, fresh kefir, yogurt, prunes, carrot, beet juice, honey with water are taken.
Fried foods, smoked meats, pickles, marinades, lard, sour cream, pastry products, cream, spicy seasonings, alcoholic beverages are excluded. Overeating is not allowed. Fats from meat, fish, vegetables and mushrooms are excluded from the diet; carbonated drinks, coffee, strong tea, raw vegetables and their juices, kvass; black bread and hot spices. Cocoa, chocolate, fatty creams, sausages, acidic fruit juices, acetic, citric and other acids are also prohibited; spices parsley and dill are allowed.
The intake of alkaline mineral waters has a beneficial effect.
The influence of nutrition on cardiovascular system .
Nutrition in diseases of the cardiovascular system is aimed at correcting metabolic disorders, maximum unloading of cardiac activity, improving the action of medicines and prevention of their side effects on the body.
The general requirement in nutrition is the restriction of sodium and liquid salts, enrichment with potassium salts and vitamins. When determining diets, many factors of the state of the body are always taken into account, therefore, for general acquaintance, we will indicate which foods to use for atherosclerosis.
With atherosclerosis recommended vegetables, fruits, berries (fresh and dry), various dishes of them (salads, vinaigrettes, side dishes, kissels, compotes, soups, borscht, etc.) and the corresponding juices. Skimmed (non-fat) milk and some dairy products in kind (skim cheese, curdled milk, kefir, fermented baked milk) or dishes from them (milk soups, cheesecakes, puddings, etc.). Soups, cereals, casseroles from buckwheat, oatmeal, wheat groats, various dishes from legumes. Lean meat (veal, beef), lean poultry without skin (turkey, chicken) and various dishes from them (cutlets, meatballs, etc.). Low-fat varieties of fish (cod, perch, pike), soaked low-fat herring and dishes from them, vegetable oils, egg white, low-fat cheeses, mushrooms. It is advisable to include in the diet seafood (shrimp, squid, sea kale) containing iodine, manganese, cobalt, methionine, B vitamins. Tea coffee.
Foods rich in cholesterol and calciferol are limited or excluded: fish oil, egg yolks, brain, liver, lard, fatty meats (pork, lamb), poultry (duck, goose), fish, animal fats, butter (to the table), butter margarine, fatty sausages, ham, sprats, fatty creams, black and red caviar, cream, sour cream, white bread (especially with a tendency to be overweight). Also sweets (sugar, jams, confectionery), ice cream (cream, ice cream), pastry products (cookies, pies, cakes, etc.); pickles, marinades, cocoa, strong coffee, tea, strong meat broths and fish broths (ukha), spicy snacks and seasonings, alcoholic beverages.
Hypertonic disease is usually accompanied by a violation of cholesterol metabolism and is often combined with atherosclerosis, which can ultimately lead to serious illness. With hypertension, the use of products with coagulating properties (blood thickening) is limited, the diet is enriched with vitamins, with the exception of vitamin D, which contributes to the development of atherosclerosis.
The use is limited and the use of products the same as for atherosclerosis is allowed. Cream, sour cream, butter and other products that increase blood clotting are limited. It is necessary to exclude from the diet foods that stimulate the central nervous system and heart activity (meat and fish broths and gravies, strong tea, coffee, cocoa, chocolate, alcohol) and irritating the kidneys (spicy snacks, seasonings, smoked meats).
Influence of nutrition in collagen diseases .
With rheumatism, the cardiovascular system and joints are primarily affected, and many types of metabolism are also disturbed.
In nutrition, it is necessary to limit salt intake to a physiological level (5-6 g) and fluids. The amount of products containing calcium is increasing - milk, cottage cheese, kefir, yogurt, cheeses, nuts, cauliflower. Enrichment of nutrition with vitamins is recommended - ascorbic acid, vitamin P, nicotinic acid, riboflavin.
With a tendency to constipation, it is necessary to include products that promote bowel movement: vegetables, one-day kefir, yogurt, prunes and others.
In infectious nonspecific (rheumatoid) arthritis in active phase diseases, the consumption of carbohydrates decreases, due to easily digestible ones - sugar, honey, jam and others. In this phase, salt intake is limited (salt-rich foods are excluded: pickles, marinades, etc.) and the amount of potassium-rich foods - vegetables, fruits and berries - increases.
With osteoporosis, the amount of foods enriched with calcium increases - cheese, cottage cheese, oatmeal, cauliflower, nuts and other foods.
Nutrition must be enriched with vitamins - ascorbic acid, vitamin P, nicotinic acid. To do this, you need to include in the diet foods rich in these vitamins: black currants, rose hips, sweet peppers, oranges, lemons, apples, tea, legumes, buckwheat, meat, fish, wheat bran.
Changes in nutrition in diseases of the kidneys and urinary tract .
An important role in determining nutrition is played by pronounced metabolic disorders and possible disorders of the digestive system. The main differences in nutrition relate to the amount of protein, salt and water, which is determined by the clinical form, the period of the disease and the functional capacity of the kidneys. The diet is determined by the doctor.
Unloading diets (sugar, apple, potato, rice compote, watermelon, pumpkin, etc.) contribute to the removal of fluid and incompletely oxidized metabolic products from the body, lowering blood pressure and reducing azotemia.
For improvement palatability spices are used in salt-free dishes: dill, bay leaf, cinnamon, cloves, cumin, vanillin.
Irritate the kidneys: horseradish, radish, mustard, garlic, radish, as well as products containing significant amount essential oils and those containing calcium oxalate (spinach, sorrel, etc.).
Changes in nutrition in other diseases.
Infectious diseases. Depending on the nature of the disease, its severity and phase, nutrition can vary significantly. In acute short febrile illnesses (chills, heat) in the absence of appetite, there is no need to eat. In diseases such as tonsillitis, influenza, pneumonia, hunger is allowed in the first days, followed by a sparing diet. Increase fluid intake and limit salt content. With long-term febrile illnesses, prolonged fasting or malnutrition is undesirable. Nutrition should be complete, containing easily digestible foods containing complete proteins, vitamins and minerals, food should not create an excessive burden on the digestive organs. Nutrition should cover the increased energy costs, help to even out metabolic disorders and reduce body intoxication, increasing its defenses, stimulating digestion and faster recovery.
Forbidden: legumes, cabbage, black bread, dishes fried in oil and especially breaded in breadcrumbs or flour, fatty meats and fish, fatty canned food, smoked meats, spicy seasonings and spices.
Substances that irritate the nervous system are limited - strong tea, coffee, strong meat and fish broths, gravies.
Use dill, parsley to improve appetite, and eat hot or cool food so that it is not tasteless.
Consider nutrition for certain metabolic diseases.
Obesity. Obesity is promoted by the consumption of excess compared to the energy consumption of the amount of food, especially rich in easily digestible carbohydrates. This is predisposed to nutritional errors that stimulate appetite - the abuse of spices, seasonings, spicy foods, alcohol, rare meals, hasty meals and others. In addition, lack of physical activity, hereditary predisposition, disturbances in the activity of the endocrine glands and other diseases.
There are many ways to reduce weight, among them there are both slow and intense, the main task of nutrition is to reduce the deposition of fat in the body. If you need to reduce the weight, you need to remember that if this reduction is done quickly, then it is more difficult to fix it. Nutrition should be differentiated taking into account the degree of obesity or the amount of necessary weight loss, as well as the presence of concomitant diseases. Fasting and increasing can be used for normal weight adjustment. physical activity, this is possible with obesity, for this it is necessary to overcome laziness. More on this in other sections.
The optimal weight loss is 3-5% within a month. Calorie intake is reduced mainly due to carbohydrates and, to a lesser extent, fats.
First of all, the use of easily digestible carbohydrates is limited, these are sugar, honey, jam, flour products, polished rice dishes, semolina and others. It is necessary to limit vegetables, fruits and berries rich in sugary substances - watermelons, melons, grapes, beets, carrots, raisins, pumpkins, bananas, potatoes, dates and others. Substitutes can be used instead of sugar.
Include foods rich in vegetable fiber in your diet (vegetables, unsweetened fruits and berries), fiber makes it difficult to digest carbohydrates and provides a feeling of satiety.
Fats linger in the stomach longer than carbohydrates and cause a feeling of fullness, in addition, they stimulate the mobilization of fat from the depot. Preference in nutrition is given to vegetable oils. Significantly limited animal fats rich in cholesterol, as well as other foods rich in cholesterol (brains, liver, egg yolks, etc.). IN moderate amount butter can be used.
Nutrition must be provided physiological norm vitamins. An excess of vitamins - thiamine, pyridoxine and vitamin D contribute to the formation of fat from carbohydrates and proteins.
With obesity, there is an excess amount of fluid in the body, so it is necessary to limit the intake of water and salt (up to 3-5 g). Restriction of fluid to less than 800-1000 ml is impractical, as this can lead to violations. The removal of fluid from the body contributes to the enrichment of the diet with potassium salts, which are rich in vegetables, fruits and berries.
The daily food ration should be divided into 5-6 meals. It is recommended to eat slowly, because with slow food, the feeling of fullness comes earlier. After dinner, you should not lie down, but rather take a short walk.
Include vegetarian soups, borscht, cabbage soup, black bread, seaweed, buckwheat porridge. Foods and dishes that excite appetite and stimulate gastric secretion are excluded from the diet: meat and fish broths, vegetable broths, smoked meats, pickles, spices, sauces, marinades, herring, alcoholic beverages. Alcoholic drinks are high-calorie foods. Appetite is stimulated by fruits taken on an empty stomach 1-2 hours before meals. You should not include sour cream, pastry products, fatty meat, flour and confectionery products in your diet.
Can be used for weight loss fasting days once a week. Of these, you can use carbohydrate fasting days (apple, cucumber, watermelon, lettuce, etc.) rich in vegetable fiber, potassium salts, poor in protein, salt and not containing fat. Fat fasting days (sour cream, cream, etc.) create good satiety and prevent the formation of fat from carbohydrates. Protein fasting days (cottage cheese, kefir, milk, etc.) contribute to the mobilization of fat from the depot and have a stimulating effect on metabolism.
Gout. At the heart of the gout disease is a violation of the metabolism of nucleoproteins (cell nucleus proteins) with a delay in the body of uric acid and the deposition of its salts in the tissues, with damage mainly to the joints.
Purines are the main source of uric acid in the body. Uric acid can be formed during tissue breakdown and synthesized in the body.
Great importance in the development of the disease belongs systematic use a large number of foods rich in purine bases, especially in individuals with a hereditary predisposition to impaired purine metabolism. The development of gout is promoted by treatment with certain liver preparations, radiation therapy, allergy. Gout is often associated with urolithiasis- in 15-30% of cases.
In the diet, it is necessary to limit the intake of foods rich in purines and increase the intake of foods that promote alkalinization of urine, enhancing the excretion of uric acid by the kidneys. The diet is somewhat limited in calories due to foods rich in purine bases.
Restriction of salt is necessary, as it retains fluid in the tissues and prevents the leaching of uric acid compounds. The amount of proteins in the diet, fats and carbohydrates is somewhat limited.
In the absence of contraindications, the use of liquid in the form of juices, rosehip broth, milk, herbal tea from mint, linden, water with lemon. It is recommended to use alkaline mineral waters that promote alkalization of urine. Alkalinization of urine is promoted by foods rich in alkaline valencies: vegetables, fruits, berries, and the potassium they contain has a diuretic effect.
Nutrition is enriched with vitamins - ascorbic and nicotinic acid, riboflavin.
Foods rich in purines are subject to restriction: legumes (peas, beans, lentils, beans), fish (sprats, sardines, sprat, cod, pike), meat (pork, veal, beef, lamb, chicken, goose), sausages (especially liver sausage) internal organs of animals (kidneys, liver, brains, lungs), mushrooms (ceps, champignons), meat and fish broths. Some vegetables (sorrel, spinach, radish, cauliflower, eggplant, lettuce), yeast, oatmeal, polished rice, sauces (meat, fish, mushroom) are also subject to restriction. Products that excite the nervous system are limited (coffee, cocoa, strong tea, alcoholic beverages, spicy snacks, spices, etc.). Alcohol impairs the excretion of uric acid by the kidneys and can provoke attacks of gout.
Meat is best consumed boiled, since about 50% of purines go into a decoction.
It is recommended to eat food poor in purines: milk and dairy products, eggs, vegetables (cabbage, potatoes, cucumbers, carrots, onions, tomatoes, Danya, watermelon), fruits (apples, apricots, grapes, plums, pears, cherries, oranges), flour and cereal products, sugar, honey, jam, lard, blood sausage, white bread, hazelnuts and walnuts, butter.
Boiled meat and fish are allowed 2-3 times a week. From the spice, vinegar, bay leaf are allowed.
Can be used once a week unloading diets from products poor in purine bases (apple, cucumber, potato, milk, watermelon, etc.).
During seizures, unloading diets have a positive effect, with sufficient fluid intake (tea with sugar, rosehip broth, vegetable and fruit juices, alkaline mineral waters, etc.).
Nutrition for diabetes.
Diabetes is a disease accompanied by the release of large amounts of urine or certain chemicals in the body. The name "diabetes" refers to a number of unrelated diseases. Main clinical forms diabetes are diabetes mellitus and diabetes insipidus.
Diabetes mellitus is based on a decrease in insulin production by the pancreas or a relative lack of insulin in the body.
Among the causes of diabetes are overeating, the abuse of easily digestible carbohydrates and associated obesity. Other factors include heredity, negative emotions and neuropsychic overload, traumatic brain injury, infections and intoxications, pancreatic diseases, deterioration of the blood supply to the insular apparatus (atherosclerosis).
Diet may be the only factor in recovery in mild forms, or an essential component in moderate and severe diseases. Based on this, it is already clear that diets differ, in all cases, diets are differentiated.
The use of sugary foods (honey, sugar, jam, sweets, etc.) is limited, as they are quickly absorbed and can cause a sharp rise in blood sugar after eating. As sugar substitutes, xylitol, sorbitol, saccharin can be used. For sugar substitutes, see the section on sucrose (sugar). The amount of carbohydrates in the diet is limited, and preference is given to hard-to-digest carbohydrates (dark varieties of wholemeal bread, vegetables, fruits, berries, etc.). The amount of carbohydrates can be brought to normal with the introduction of sugar-reducing drugs. In diabetes mellitus, constant monitoring and a purely individual diet are required, even with a developed diet, control is necessary. In nutrition, you need to follow the recommendations of the doctor.
General recommendations the following: you need to eat less foods containing sugar, starch, and eat more protein foods, vegetable fats and fresh fruits, with the exception of bananas, cherries, plums and grapes, which contain a lot of starch. Preference should be given to proteins that do not contribute to fatty infiltration, these are cottage cheese, lean beef, soaked herring and other products, skimmed milk and yogurt are useful. Spices are needed to improve the digestion of fats. In order to prevent atherosclerosis, the consumption of foods rich in cholesterol (refractory fats, brains, liver, kidneys, egg yolks, etc.) should be limited.
At overweight fasting days are useful for the body (cottage cheese, apple, meat, oatmeal, etc.).
ethnoscience advises drinking an infusion of blueberry leaves for diabetes mellitus. An infusion of cattail decoction is also useful. A diet that should be followed at least once a week (fasting) is recommended: eat only fresh vegetables and 3-4 eggs with a little oil.
Thyroid diseases .
Thyrotoxicosis is an increased production of thyroid hormones. The calorie content of food is increased due to carbohydrates and fats. The amount of proteins does not increase. Sufficient supply of vitamins, especially retinol and thiamine, is necessary. To enrich the body with iodine, it is recommended to use seafood, seaweed, sea fish, shrimp and others. Products that excite the nervous system are excluded: strong tea, coffee, cocoa, chocolate, meat and fish broths and gravies, alcohol, smoked meats, spicy seasonings and spices.
Myxedema is a decrease in the production of thyroid hormones. Calorie intake is limited by carbohydrates and, to a lesser extent, fats. It is especially important to limit the use of easily digestible carbohydrates (sugar, honey, jam, flour products, etc.). Preference is given to foods rich in vegetable fiber (vegetables, unsweetened fruits and berries), fiber makes it difficult to digest carbohydrates and promotes bowel movements. Due to the low calorie content and high volume, vegetable fiber provides a feeling of fullness. Proteins are consumed in sufficient quantities, as they increase metabolism. The use of salt and water is limited, food is enriched with ascorbic acid. In addition to enriching the diet with vegetable fiber, one-day meals are used to combat constipation. dairy products(kefir, curdled milk), prunes, black bread, beetroot juice.
Briefly summarize the results of the therapeutic diet.
Diet in acute and chronic diseases.
In acute illnesses, the patient should not be forced to drink and eat, since the digestion and assimilation of food requires a lot of strength. During febrile illnesses, if possible, give food that is digestible, not exciting and not producing acidity. Beef, meat broths, dairy and sweet products should be excluded from the diet.
Liquid foods are easier to digest and can be given more often and in smaller amounts. To quench your thirst, water is best suited, it must be consumed in small sips, you can add fruit juice to it, preferably lemon. The most suitable for feeding the patient gruel from oatmeal and barley groats, cow's milk, diluted with water, rice or semolina soup, boiled and raw sour fruits and grapes.
It is not necessary to force the patient during a fever to eat and drink what he does not like, it will not do him any good and increase the fever. The best indicator of choice is the desire of the patient.
Sometimes it is better to stop taking any food for a while, especially for children, as they can get sick from excesses in nutrition. In this case, fasting will be a more certain treatment.
For milder diseases (runny nose, diarrhea, smallpox, etc.), adhere to the indicated diet, taking into account the patient's condition and the characteristics of the disease.
Diet for chronic diseases. The diet for each person should be individual, but the general principles remain for everyone.
1. You should not force yourself to eat and drink without appetite, since its absence indicates that the digestive organs need rest or strength to remove disease-causing substances. Until appetite returns, use light food from boiled or raw fruits, oatmeal.
2. Eat as usual, but with weakness, it is better to eat more often and little by little.
3. Food should be simple, non-stimulating, digestible. Do not include many different products when preparing it.
4. Practice moderation in eating and drinking. The amount of food consumed should not overload the digestive organs.
5. Avoid the use of alcoholic and stimulating drinks, tea, coffee, cocoa and others.
6. Avoid spices that especially irritate the mucous membrane of the stomach and intestines (pepper, mustard, etc.). Use sugar and salt in moderation, use lemon juice to acidify dishes.
Basically, diets include food containing vitamins and salts (except for table food) in increased amount. If there is no need for mechanical sparing, then it is better to use more raw vegetables and fruits. With mechanical sparing of the digestive organs, rich foods are excluded coarse fiber, meat with hard components, as well as coarse bread, crumbly cereals. Meat is used in chopped form (meatballs, meatballs), vegetables in the form of mashed potatoes, casseroles, pureed soups from well-boiled cereals.
With chemical sparing, products that have a juice effect are excluded, causing an increase in the secretion of the digestive glands and an increase in the motor function of the stomach and intestines. As already mentioned, strong broths, fried and breaded dishes, fatty and spicy sauces and gravies are not recommended. Spices, fresh soft bread, pancakes are excluded.
Stimulating action renders:
For the oral cavity:
flavoring substances;
Sources of acids, bitterness;
Extractive substances of meat, fish, mushrooms;
Sweets.
On the stomach:
cottage cheese, milk;
Diluted juices;
Blanched vegetables;
For the pancreas:
Fats and LCDs;
Diluted vegetable juices;
Onion, cabbage, water;
Alcohol in small doses.
On the liver - the formation of bile:
The act of eating (including chewing chewing gum);
Sources of acids;
Extractives
For the excretion of bile into the duodenum:
The act of eating;
Egg yolk;
Meat, milk;
Sources of magnesium;
Xylitol, sorbitol;
Warm food and warmth.
For the small intestine:
Ballast substances;
Lactose;
food acids;
spices;
Alkaline elements (undiluted vegetable and fruit juices);
Fatty acid;
For the large intestine:
food intake;
Ballast substances;
B vitamins;
Beet and carrot puree;
Dried fruits;
Lactic acid products (one-day); 3-day kefir causes fixation (constipation)
Some mineral waters.
Braking cause:
monotonous food ;
Saturation;
Hasty food;
food with bad taste and smell;
Fats (long-term;
Sources of alkaline elements (undiluted vegetable and fruit juices);
Large pieces of food;
Milk serum;
Fasting, cold food and drinks (for the liver);
Ballast substances. Excess fat (for the intestines).
Damage digestive system cause:
Retinol deficiency (vitamin A) ;
Hot food and drinks;
Strong acids;
Deficiency of B vitamins;
Deficiency of iron, calcium, but excess of phosphorus;
Consuming easily digestible carbohydrates, especially sugar, without liquid;
Deficiency of vitamins C and P (rutin);
Excessive consumption acute preparations;
Poorly chewed food;
Systematic violations of the diet;
Dry food (snacking between meals);
A plentiful diet, an excess of fats, carbohydrates, proteins, table salt(carbohydrates and proteins for the large intestine; fats and proteins for the liver).
Better warm than cold, better cold than hot. Try sticking your finger in hot tea, which you drink ... or try boiling water over raw meat. Too hot food and drinks change the natural environment in the throat itself and burn the esophagus and stomach. Hot food can lead to acute inflammation stomach, because everything hot strongly changes the mucous membrane of the mouth and stomach, destroys the enamel of the teeth. At the same time, as with too cold food, the action of digestive juices is suppressed, and sometimes completely stops. Hot bread or, for example, pancakes "hot-hot" cause a feeling of heaviness in the stomach, and with regular use - even serious illness stomach. Freshly baked or reheated in a frying pan, bread rolls up in sticky clumps in the digestive organs in the toaster. Very hot broths, soups, borscht every day - a direct path to ulcers and stomach cancer. In countries where they traditionally drink very hot tea, the percentage of throat cancer is high. In the risk group for diseases, those who constantly have to eat or at least taste too hot food, first of all, are cooks. Many of them become less sensitive to the taste of foods over the years, and a round ulcer may occur. It is often diagnosed in people working in restaurants and canteens.
V. Levy:"Hot is suicide!<...>There has never been, is not and never will be hot food in Nature, but only cool or warm food, not hotter than bird's blood. Approximately at a temperature of 39.5, the enzymes of the digestive cells begin to break down, above 40 - the cells themselves. By giving up hot food, you will add a lot of health to yourself and, perhaps, many years of life ... "
Topic: PHYSIOLOGICAL BASES FOR ASSESSING THE USEFULNESS OF FOODS AND DIETS
Rational nutrition is such nutrition that provides a person with high quality food, i.e. with good organoleptic properties supplying the body with sufficient energy and essential nutrients. The concept of rational nutrition includes not only the quality of food, the nutritional and biological value of the diet, but also the correspondence of food intake to the biorhythms of the human body (nutrition), and also takes into account the characteristics of work, life, living conditions of a person, his age and state of health (differentiation of nutrition). ). Properly organized rational nutrition ensures the harmonious development of the body, maintains high performance and active life, and contributes to the body's resistance to possible adverse factors of the external and internal environment.
The general principles of the organization of rational nutrition include two groups of requirements:
1. Requirements for the structure of the diet
A) the correspondence of the calorie content of the daily diet to the value of the daily energy consumption of a person is the “golden rule”.
B) the balance of nutrients.
IN) good digestibility food.
D) high organoleptic characteristics of culinary products and dishes.
E) a variety of diet in terms of food set, selection of dishes, method of culinary processing of food.
E) ensuring a feeling of satiety after eating, which is achieved by the appropriate volume of dishes and their fat content.
2. Diet requirements
A) observance of the constancy of the time of eating, the intervals between meals, the time spent on eating.
B) the optimal multiplicity of nutrition (number of meals per day).
C) rational distribution of the daily ration according to its energy value, nutrient content, set of products, weight for individual meals.
Ensuring the normal functioning of the body is possible with the satisfaction of the physiological need for energy and essential nutrients. This position is scientific basis rational nutrition and is reflected in the developed recommendations for the values of energy and nutrient requirements for various contingents of the population of the Russian Federation, Table 2 shows the average daily requirements of an adult for nutrients and energy, taking into account the principle of their balance among themselves, i.e. ratios optimal for assimilation (formula balanced nutrition, FSP).
Table 2 - Average data on the needs of an adult in nutrients and energy (balanced nutrition formula, FSP).
Insufficient intake of proteins, phosphorus, calcium, vitamins C, D, group B and excess sugar lead to the development of dental caries. Some food acids, such as tartaric, as well as salts of calcium and other cations, can form tartar. Abrupt change hot and cold food leads to the appearance of microcracks in the enamel of the teeth and the development of caries.
Nutritional deficiency of B vitamins, especially B 2 (riboflavin), contributes to the appearance of cracks in the corners of the mouth, inflammation of the mucous membrane of the tongue. Insufficient intake of vitamin A (retinol) is characterized by keratinization of the mucous membranes of the oral cavity, the appearance of cracks and their infection. With a deficiency of vitamins C (ascorbic acid) and P (rutin), periodontal disease develops, which leads to a weakening of the fixation of teeth in the jaws.
Lack of teeth, caries, periodontitis, disrupts the chewing process and reduces the processes of digestion in the oral cavity.
Pharynx - is a part of the alimentary canal that connects the oral cavity with the esophagus. In the cavity of the pharynx there is a crossover of the digestive and respiratory tracts. The pharynx is divided into three parts: nasal, oral and laryngeal. The larynx is a section of the upper respiratory tract. As a result of swallowing movements, accompanied by lifting the larynx and closing it with the epiglottis (which prevents food from entering the respiratory tract), the food bolus is transferred into the esophagus. When talking, laughing while eating, eating dry food, etc., food may enter the respiratory tract, resulting in a cough reaction, and in some cases, especially in children, there may be obstruction (blockage) of the upper respiratory tract.
Esophagus - a muscular tube with a diameter of about 2.2 cm and a length of 23-28 cm, connecting the pharynx with the stomach. The esophagus is divided into cervical, thoracic and abdominal parts. The esophagus has several physiological constrictions. In the lower part there is a sphincter (special circular muscles), the contraction of which closes the entrance to the stomach. When swallowing, the sphincter relaxes and the food bolus enters the stomach.
The esophagus only performs transport function by successive contractions of the circular muscles from top to bottom. The speed of movement of food to the stomach is 1-9 seconds, depending on its consistency. Perhaps traumatic damage to the mucous membrane of the esophagus when eating very hot, spicy food, coarse, poorly chewed pieces, most pronounced in the area of physiological narrowing.
Principles of digestion of food by the action of salivary enzymes . Once in the oral cavity, food irritates the sensory endings (receptors) of the taste nerves. The excitation that has arisen in them is transmitted along the nerves (centripetal) to the center of salivation in medulla oblongata, and from there along other (centrifugal) nerves - to the salivary glands, causing an increased separation of saliva. Such a response to irritation is an unconditioned reflex.
The quantity, composition and properties of saliva are different and depend on the composition and properties of food: acidified water causes a copious secretion of liquid saliva; a small amount of thick saliva is secreted on the meat; when eating potatoes, saliva is released, rich in amylase, which contributes to the breakdown of starch, and when eating fruits that do not contain starch, it contains much less of it.
An increased separation of saliva is also caused by the type of food, the smell, talking about it, which depends on the formation of the so-called conditioned reflex, while the properties of saliva are the same as when eating the corresponding product.
Food conditioned reflexes prepare the digestive organs for the upcoming intake of food.
The entry of food into the oral cavity causes a chewing reflex; then the back of the tongue presses the slippery food bolus moistened with saliva to the back hard palate, and in response to irritation of the mucous membrane here, a reflex act of swallowing occurs. Through the esophagus, food slowly moves towards the stomach, since the circular muscle fibers of the esophageal wall relax in front of the lump and contract strongly behind it (peristalsis).
Saliva secreted by the salivary glands ( daily rate 1 - 1.5 l,
pH = 7) is 99.5% water. The main components of saliva are: mucin - a mucous protein substance that helps the formation of a food bolus; lysozyme is a bactericidal substance that destroys the walls of bacteria; amylase - an enzyme that breaks down starch and glycogen to maltose; maltase is an enzyme that breaks down maltose into two molecules of glucose; enzyme - ptyalin; tongue lipase (Ebner's glands).
That. in the oral cavity occur: grinding food, wetting it with saliva, partial swelling, the formation of a food lump and partial hydrolysis.
Salivary amylase is rapidly inactivated at pH 4.0 or below; so that the digestion of food, which begins in the mouth, soon ceases in the acidic environment of the stomach.
Digestion in the stomach.
stomach- this is an enlarged section of the alimentary canal, located in the upper part abdominal cavity below the diaphragm, between the end of the esophagus and the beginning of the duodenum.
In the stomach, anterior and back wall. The concave edge of the stomach is called the lesser curvature, the convex edge is called the greater curvature. The part of the stomach adjacent to the place where the esophagus enters the stomach is called the cardial, the dome-shaped protrusion of the stomach is the fundus of the stomach (fundal part). The middle part is called the body of the stomach, and the part that passes into the duodenum is called the pyloric or pyloric part of the stomach.
The wall of the stomach consists of 4 layers:
mucous membrane
submucosa
Muscular membrane
Serous membrane
The mucous membrane of the stomach has a large number of folds, in the pits of which there are glands that secrete gastric juice. There are gastric (own) glands located in the area of the bottom and body, and pyloric glands (pyloric). The gastric glands are very numerous and contain 3 types of cells: the main cells that produce enzymes, parietal cells that secrete hydrochloric acid, and additional cells that secrete mucus. The pyloric glands do not contain cells that produce hydrochloric acid.
The submucosa contains a large number of blood and lymphatic vessels and nerves.
The muscular layer consists of three layers: longitudinal, annular and oblique. In the pyloric part of the stomach, the annular layer of muscles thickens and forms a sphincter. The mucous membrane in this place forms a circular fold - the pyloric valve, which, when the sphincter contracts, separates the stomach from the duodenum.
The serous membrane - the peritoneum, covers the stomach from all sides.
The human stomach holds an average of 1.5-3 kg of food. Here, food is digested by the action of gastric juice.
Gastric juice - colorless transparent liquid, acid reaction (рН=1.5-2.0). During the day, a person separates 1.5-2 liters. gastric juice. Due to the large amount of juice, the food mass turns into a liquid slurry (chyme). The composition of gastric juice includes enzymes, hydrochloric acid and mucus.
Enzymes of gastric juice are represented by proteases (pepsin, gastrixin, rennin and chymosin) and lipase. Gastric juice protease in an acidic environment breaks down proteins to polypeptides, i.e. large particles that cannot yet be absorbed.
Pepsin- the main proteolytic enzyme (optimum pH 1.5-2.5) is produced in the form of inactive pepsinogen, which, under the action of of hydrochloric acid converted to active pepsin.
Gastriksin shows its maximum activity at pH-3.2.
Chymosin- rennet, curdles milk in the presence of calcium salts, i.e. transfers water-soluble protein to casein.
Lipase gastric juice acts only on emulsified fats, splitting them into glycerol and fatty acid(milk fat, mayonnaise).
Food carbohydrates are broken down in the stomach only under the action of enzymes supplied with saliva, until the food slurry is completely saturated with gastric juice and alkaline reaction will not change to sour.
Hydrochloric acid of gastric juice activates pepsin, which digests proteins only in an acidic environment, increases the motor function of the stomach and stimulates the hormone gastrin, which is involved in the excitation of gastric secretion.
The mucus of gastric juice is represented by mucoids, it protects the mucous membrane from mechanical and chemical irritants.
Gastric juice is secreted in two phases:
The complex reflex phase includes the secretion of "ignition" gastric juice in response to the action conditioned stimuli before eating in the oral cavity (smell, type of food, time of intake, etc.) and unconditioned reflex secretion when food enters the oral cavity and irritation of its receptors. Ignition gastric juice is of great physiological importance, because. its excretion is accompanied by the appearance of appetite, it is rich in enzymes and creates optimal conditions for digestion. Nicely designed and delicious food, appropriate serving and aesthetic environment stimulate the release of ignition juice and improve digestion.
The neurohumoral phase of secretion occurs as a result of direct irritation of the receptors of the gastric mucosa with food, as well as as a result of the absorption of cleavage products into the blood and by the humoral route (from Latin humor - liquid) that stimulates gastric secretion.
Influence nutritional factors for gastric secretion. Strong stimulants of the secretion of gastric juice are meat, fish, mushroom broths containing extractives; fried meat and fish; curdled egg white; black bread and other foods that include fiber; spices; alcohol in small quantities, alkaline mineral waters consumed with meals, etc.
Moderately excite secretion boiled meat and fish; salty and pickled products; White bread; cottage cheese; coffee, milk, carbonated drinks, etc.
Weak pathogens- pureed and blanched vegetables, diluted vegetable, fruit and berry juices; fresh white bread, water, etc.
Inhibit gastric secretion fats, alkaline mineral waters taken 60-90 minutes before meals, undiluted vegetable, fruit and berry juices, unattractive food, unpleasant odors and taste, unaesthetic environment, monotonous nutrition, negative emotions, overwork, overheating, hypothermia, etc.
The duration of stay of food in the stomach depends on its composition, the nature of technological processing and other factors. So 2 soft-boiled eggs are in the stomach for 1-2 hours, and hard-boiled - 6-8 hours. Foods rich in fat stay in the stomach for up to 8 hours, such as sprats. Hot food leaves the stomach faster than cold food. The usual meat dinner is in the stomach for about 5 hours.
Indigestion in the stomach occurs with systematic errors in the diet, eating dry food, frequent intake of rough and poorly chewed food, rare meals, hasty food, drinking strong alcoholic beverages, smoking, deficiency of vitamins A, C, gr. IN. Large quantities food eaten at one time, cause stretching of the walls of the stomach, increased stress on the heart, which adversely affects well-being and health. The damaged mucosa is exposed to proteolytic enzymes and hydrochloric acid in the stomach, leading to gastritis (inflammation) and stomach ulcers.
At healthy person empty stomach is in a dormant state. The water drunk before dinner, without stretching the stomach, quickly passes along the lesser curvature of the stomach to the lower (pyloric) part, and from there to duodenum. The denser food goes to upper part stomach (bottom of the stomach), pushing its walls apart. Each new portion of food pushes the previous one, almost without mixing with it.
With a lack of water in the body, a person often loses his appetite, the separation of digestive juices slows down and digestion is disturbed. In such cases, it is useful to satisfy your thirst by drinking a glass of water before dinner. By the end of dinner or after it, you should not drink water, because it quickly mixes with food gruel, dilutes it and therefore weakens the digestive effect of juices.
1. Language: purpose, structure, functions.
2. Teeth: purpose, structure, functions.
3. Salivary glands and their functions
4. What nutritional factors affect function in the oral cavity?
5. Tell us about digestion in the mouth.
6. What are the basic principles of food digestion under the action of saliva enzymes?
7. Stomach: purpose, structure, functions.
8. Tell us about digestion in the stomach.
9. What is the action of digestive enzymes?
Regulation of digestive processes
Digestion is regulated at the central and local levels.
Central level carried out by the central nervous system subcortical nuclei hypothalamus is located food center. Its action is multilateral, it regulates motor, secretory, absorption, excretory and other functions. gastrointestinal tract. The food center provides the appearance of complex subjective sensations - hunger, appetite, feeling of satiety, etc. The food center consists of hunger center and satiety center. These centers are closely related. So, with a decrease in nutrients in the blood, the release of the stomach, the activity of the saturation center decreases and at the same time the center of hunger is stimulated. This leads to the appearance of appetite and activation of eating behavior. And vice versa - after eating, the saturation center begins to dominate.
regulation of the digestive process local level carried out by the nervous system, and representing a complex of interconnected nerve plexuses located in the thickness of the walls of the digestive canal. They include sensory, motor and intercalary neurons sympathetic and parasympathetic nervous systems.
In addition, endocrine cells are found in the gastrointestinal tract. (diffuse endocrine system), located in the epithelium of the mucous membrane and in the pancreas. They work out hormones and other biologically active substances that are formed during the mechanical and chemical effects of food on endocrine cells.
1 The importance of nutrients for the functions of the neurohumoral system
2 Importance of nutritional factors for the digestive system
3 The effect of nutrition on the cardiovascular system
4 The influence of nutrition on respiratory system
5 Impact of nutrition on performance excretory system(kidney)
6 Effect of food on skin function
1. The composition of food affects the functional state of the neurohumoral system, the formation of mediators. It has been established that a lack of protein in the diet leads to a sharp inhibition of the development of the central nervous system, a deterioration in the formation conditioned reflexes, the ability to learn, memorize, weaken the inhibitory and excitatory processes in the cerebral cortex. With an excess of proteins, the excitability of the central nervous system increases.
Many amino acids serve as the starting material for the formation of a number of neurotransmitters and hormones.
Carbohydrates are the main source of energy for brain function and must be constantly supplied with the blood in the form of glucose, since glycogen in nerve cells very little. With a lack of glucose in the blood, inhibition of the cerebral cortex develops and then the subcortical centers are released from under its control - emotional reactions intensify. This condition occurs before meals (on an “empty” stomach), which should be taken into account when serving visitors (solving all issues after eating).
Easily digestible carbohydrates tone the cerebral cortex, relieving fatigue. Therefore, although carbohydrates are not essential nutrients, their constant consumption is necessary (in normalized doses).
The tissues of the brain and spinal cord contain many different lipids and lipoids (phosphatides, sterols, etc.). A special role belongs to lecithin and cephalin, which are part of cell membranes nerve cells and sheaths of nerve fibers. To ensure the need for these substances, their sources should be included in the diet: unrefined vegetable oils, butter, egg yolk, etc.
Vitamins are necessary for the synthesis of mediators. So, choline forms with acetic acid ether (acetylcholine), which is a vapor mediator sympathetic department nervous system. Thiamine is involved in its synthesis, inhibits the activity of the enzyme acetylcholinesterase, which breaks down this mediator. With a lack of thiamine, the conditioned reflex activity of the brain is disrupted, the processes of excitation are significantly weakened and inhibition is enhanced, which leads to a decrease in human performance.
The mediator of the sympathetic part of the nervous system - norepinephrine - is formed as a result of the oxidation of phenylalanine and subsequent decarboxylation of the resulting compound. This process requires pyridoxine (vitamin B 6). It is also involved in the formation of some other mediators (serotonin, gamma-aminobutyric acid). Riboflavin improves the activity of the visual analyzer, providing color vision.
The higher parts of the nervous system are especially sensitive to the insufficient content of vitamin PP in the diet. It leads to profound changes in the central nervous system due to damage to neurons.
Thus, the lack of any of the B vitamins causes a violation of the central nervous system.
Ascorbic acid (vitamin C) is involved in the formation of norepinephrine, and also protects adrenaline from oxidation and restores its reversibly oxidized derivatives.
The function of neurons depends on the adequacy of the body's supply of minerals. So, sodium, potassium, calcium ions are involved in the transfer of information to executive bodies. These minerals, as well as magnesium, phosphorus affect the activity of enzymes that catalyze the main metabolic processes in nerve cells, and the formation of mediators.
The conditioned reflex activity of the brain is influenced by copper ions, the content of which in the cerebral cortex is much higher than in other organs and tissues. Copper also affects the processes of excitation and inhibition in the cerebral cortex. Manganese ions increase the excitability of the central nervous system.
It follows from the above that for normal functioning The neuroendocrine system needs to provide the human body with all food ingredients.
2 . Information about the importance of nutritional factors for function various departments digestive system are summarized in Table 1.
3. For the formation of red blood cells in the diet, it is necessary to include sources of well-absorbed iron, vitamins B 12, folic and ascorbic acids. IN protective function leukocytes involved ascorbic acid. The diet should have a sufficient amount of sources of calcium and vitamin K involved in the process of blood clotting. Overuse foods rich in cholesterol or salt, poor in lipotropic substances, can contribute to the development of vascular sclerosis and reduce life expectancy.
An excess of linoleic acid in the diet contributes to the occurrence of intravascular thrombi, due to the formation of arachidonic acid from it, which is a source of thromboxanes. These substances cause platelet aggregation. Sea products containing fatty acids counteract the increase in blood clotting.
4. The ciliated epithelium of the respiratory tract - the villi - is very sensitive to a lack of vitamin A in food, which prevents the keratinization of the epithelium. The need for this vitamin increases in people in contact with dust (flour and cement industry, road workers, miners, etc.). The correct ratio in the diet of sources of acidic and alkaline radicals is important. With an excess of the former (meat, fish, eggs), the release of CO 2 by the lungs increases and their hyperventilation occurs. With the prevalence of alkaline groups ( plant food) hypoventilation develops. Thus, the nature of nutrition is important for the activity of the respiratory system.
5. The richer the diet in proteins, the higher the content of nitrogenous substances in the urine; with an increase in the consumption of sources of acid radicals (meat, fish), the content of salts of the corresponding acids in the urine increases. On daily diuresis significantly affects the content of salt in the diet, it contributes to fluid retention in the body, while potassium salts stimulate its excretion. Through the kidneys, a significant part of the conversion products of foreign substances, including drugs, is removed.
6. normal function skin is closely related to the presence in the diet of B vitamins, especially B 1 , B 2 , PP, B 6 , and its overall balance; the content of potassium and sodium ions in food and drinking regimen also matters.
Table 1 - The value of nutritional factors for the digestive system
| Department of the digestive system | main function | The list of the main factors causing | ||
| stimulation | braking | damage | ||
| Oral cavity Mucous membrane Tongue | Protection of the internal environment of the body from the penetration of foreign substances from the outside Organoleptic evaluation of food and drink | Flavoring substances | monotonous food | Retinol deficiency, hot food and drink, strong acids Retinol deficiency, hot food and drink, strong acids, and deficiency of B vitamins, especially riboflavin |
| Teeth | Grinding food | Deficiency of F, Ca, excess of P, deficiency of calciferol, dietary fiber, consumption of easily digestible carbohydrates, especially sugar without liquid | ||
| Periodental tissues | Fixation of teeth | Deficiency of ascorbic acid, vitamin P | ||
| Salivary glands | Salivation. Digestion by α-amylase of starch, partially by maltose - maltose; enveloping and moistening food, dilution, buffering, rejection of harmful impurities | Sources of acids, bitterness; extractive substances of meat, fish, mushrooms; sweets | Saturation; hasty food, food with an unpleasant taste, smell | |
| Pharynx and esophagus | Transport of the food bolus to the stomach | Very hot food and drink; excessive consumption hot spices; poorly chewed food |
Continuation of the table. 1
| Stomach | Temporary storage of food; secretion of gastric juice; digestion of proteins by pepsin, gastrixin, elastase; bactericidal action(HCl); the formation of the protein necessary for the absorption of vitamin B 12 ( internal factor Castle); gastrin, histamine | Strong irritants: extractive substances of meat, fish, mushrooms; fried meat and fish; curdled egg white; black bread and other sources of ballast substances; spices; small doses of alcohol. Moderate and weak irritants; boiled meat and fish; products that have been dried, smoked, salted, fermented; cottage cheese; coffee; milk; White bread; cocoa; diluted juices; blanched vegetables; water | Fats (long term); sources of alkaline elements (undiluted vegetable and fruit juices); large pieces of food; monotonous diet | Systematic violation of the diet; dry food; frequent consumption of rough food; rich diet; deficiency of B vitamins, ascorbic acid, retinol |
| Pancreas | Secretion of juice containing inactive proteases and lipase, nuclease, carbohydrases | Fats, fatty acids; diluted vegetable juices; onion; cabbage; water; alcohol in small doses | Alkaline elements; lactic acid | Systematic consumption of hot spices, sources of essential oils |
| Liver | Formation and excretion of bile into the duodenum. Bile inactivates pepsin; emulsifies fats; activates lipase; provides absorption of fatty acids and other lipids, calcium and magnesium; maintains cholesterol in solution; inhibits the vital activity of organisms; releases some metabolic products; stimulates the production of bile in the liver | Formation of bile in the liver: the act of eating; sources of islot; extractive substances of meat and fish. Excretion of bile into the duodenum: the act of eating, fats, egg yolk, meat, milk, sources of magnesium, dietary fiber, xylitol, sorbitol, warm food and drinking, some mineral waters | Fasting, cold food and drinks | Excess consumption of fats, proteins, salt, sources of essential oils; hasty food; systematic violation of the diet, distraction while eating |
Continuation of the table. 1
| Small intestine | Digestion of proteins by trypsin, chymotrypsin, elastase; peptides - peptidases; nucleic acids - nuclease; lipids - lipase, esterases; carbohydrates - carbohydrases (α-amylase, sucrase, maltase, lactase); the formation of enterokinase; hormones that regulate digestion and other functions in the body. Synthesis of phospholipids; formation of retinol from β-carotene; serotonin and other biologically active substances; neutralization of some carcinogens. Absorption of digested substances | Ballast substances; lactose; thiamine; choline; food acids; alkaline elements; spices; fatty acids Thiamine, vitamin D, ascorbic, citric acids; lactose | Ballast substances, excess fat | |
| Colon | Removal of undigested substances from the body; the release of certain metabolic products; biosynthesis by microflora of vitamin K, some B vitamins; protection against pathogenic microorganisms; stimulation immune system involved in the circulation of hormones |
Lecture 4 Energy costs and energy value of food
Importance of nutritional factors for the digestive system
Information about the significance of nutritional factors for the function of various parts of the digestive system is summarized in the table.
The effect of nutrition on the cardiovascular system
For the formation of red blood cells, it is necessary to include sources of well-absorbed iron, vitamins B 12, folic and ascorbic acids in the diet. Ascorbic acid is involved in the protective function of leukocytes. The diet should have a sufficient amount of sources of calcium and vitamin K involved in the process of blood clotting. Excessive consumption of foods rich in cholesterol or salt, poor in lipotropic substances, can contribute to the development of vascular sclerosis and reduce life expectancy.
An excess of linoleic acid in the diet contributes to the occurrence of intravascular thrombi due to its conversion to arachidonic acid, which is a source of thromboxanes. These substances cause platelet aggregation. Sea products containing fatty acids counteract the increase in blood clotting.
The effect of nutrition on the respiratory system
The ciliated epithelium of the respiratory tract (villi) is very sensitive to a lack of vitamin A in food, which prevents the keratinization of the epithelium. The need for this vitamin increases in people in contact with dust (flour and cement industry, road workers, miners, etc.). The correct ratio in the diet of sources of acidic and alkaline radicals is important. With an excess of the former (meat, fish, eggs), the release of CO 2 by the lungs increases and their hyperventilation occurs. With the prevalence of alkaline groups (vegetarian food), hypoventilation develops. Thus, the nature of nutrition is important for the activity of the respiratory system.
The influence of nutrition on the activity of the excretory system (kidneys)
The richer the diet in proteins, the higher the content of nitrogenous substances in the urine; with an increase in the consumption of sources of acid radicals (meat, fish), the content of salts of the corresponding acids in the urine increases. Daily diuresis is significantly affected by the content of table salt in the diet, it contributes to fluid retention in the body, while potassium salts stimulate its excretion. Through the kidneys, a significant part of the conversion products of foreign substances, including drugs, is removed.
Effect of food on skin function
The skin functions normally in the presence of B vitamins in the diet, especially B 1, B 2, PP, B 6, and its general balance; the content of potassium and sodium ions in food and drinking regimen also matters.
