Influence of food factors on the digestive system. Spur on Nutritional Physiology
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The influence of malnutrition on the development of gastrointestinal diseases
Introduction
The digestive system is a system of organs where food enters and where the breakdown of food occurs, followed by the absorption of substances necessary for the life of the body, as well as the removal of the remnants of digested food. Diseases of the gastrointestinal tract is a complex of characteristic, permanent or recurring symptoms that signal violations in the functioning of the digestive system or a separate organ of this system. The study of diseases of the digestive system deals with a separate section of medical science - gastroenterology. According to statistical data, diseases of the gastrointestinal tract take the second place according to the incidence in Russia. Among the causes of these diseases, malnutrition and stress should be highlighted. Nutrition determines the duration and quality of human life. The modern rhythm of life: “snacks” on the run, “fast food”, alcohol abuse and constant stress at work and at home can lead to the development of both acute processes and chronic diseases. Life in modern society dictates its own rules, and our body tries to adapt to these rules, respectively, one of the critical systems body is the digestive system. When the digestive system suffers, there is an interconnected disturbance in the work of other body systems, which means a violation of homeostasis. Persistence internal environment organism is the most important condition normal exchange substances in the body, and consequently health and the quality of life associated with it. The clinical picture of diseases of the digestive system varies in its course in different age groups, but thanks to various studies and the introduction of new technologies in the diagnosis of diseases of the gastrointestinal tract, it is possible to make the most accurate diagnosis and provide competent medical care. Modern pharmaceutical preparations allow you to get the maximum effect and minimum side effects in the treatment of diseases of the gastrointestinal tract. The detection and timely treatment of diseases of the gastrointestinal tract provide preventive measures. These activities involve medical institutions that have an approved system for conducting preventive examinations, as well as, if necessary, providing outpatient treatment.
1. Nutrition
In recent years, more and more attention has been paid in medicine to the study of the effect of food products and their components on the human body. Given the expansion of the scope of preservatives, dyes in the food industry, the use of various chemical fertilizers in the cultivation of vegetables and fruits, soil depletion, environmental degradation and others adverse factors, you need to know what principles should be followed when choosing products in order to provide your body useful substances to prevent their deficiency.
Nutrition is the basis for all metabolic processes of the human body, so poor nutrition will contribute to the occurrence of diseases, such as:
· Obesity;
Atherosclerosis;
· Hypertonic disease;
· Cardiac ischemia;
· Cholelithiasis;
Peptic ulcer of the stomach and 12 duodenal ulcer;
· Gastritis;
· Pancreatitis;
· Urolithiasis disease;
· Gout and many others.
According to statistics, over the past 10 years in Russia, the number of diseases of the circulatory system, musculoskeletal, endocrine systems, and connective tissue diseases has increased by 1.3 times. Also, the proportion of deaths from diseases of the gastrointestinal tract increased by 1.4 times. This is associated with such dietary disorders as:
Increased intake of cholesterol and saturated fats;
Increasing the proportion of simple carbohydrates;
Increased sodium intake (as part of preservatives, salt);
Lack of dietary intake of micronutrients, in particular vitamins.
The development of gastritis, duodenitis, peptic ulcer of the stomach and duodenum depends on the presence of microbial contamination of foods and dishes, chemical and mechanical damage to the mucous membranes of spicy and fried foods, exposure to alcohol, lack of micronutrients.
Diabetes mellitus is provoked by excessive consumption of simple carbohydrates, an increase in fats in the diet, toxic damage to the pancreas, in particular, alcohol. In modern society, there is a tendency to disrupt the structure of nutrition. This:
Refusal of vegetables, fruits, greens;
The use of a large number of freeze-dried and canned foods;
Lack of diet
monotonous diet;
· Fast food;
Eating without feeling hungry.
2. Etiology of diseases of the digestive system
The causes of diseases of the gastrointestinal tract are exogenous, endogenous and genetic factors. The primary causes of the disease are: alimentary factor, which includes: dry food (fast food), very hot meals, rough food, abuse of spices and spices, alcohol and smoking, poor-quality food, hasty food, defects in the chewing apparatus, uncontrolled intake medicines(especially salicylates, hormones, rauwolfine), pollutants (ecology). Diseases caused by exogenous factors include: acute and chronic gastritis, both with increased and low acidity, gastroenteritis, enteritis, acute colitis, chronic spastic colitis, peptic ulcer of the stomach and duodenum, malignant tumors stomach, cholelithiasis, biliary tract dyskinesia, alcoholic hepatitis and cirrhosis of the liver.
Secondary or endogenous causes are the presence of antral Helicobacter (Campillobacter), diabetes mellitus, thyrotoxicosis, anemia, obesity, hypovitaminosis, kidney disease, infection, lung disease occurring with signs of tissue hypoxia, stress. Such diseases include hepatitis, gastritis caused by helicobacter pylory, chronic cholecystitis, pancreatitis, mucosal colic, SPRU, intestinal tuberculosis, helminthiases (ascariasis, enterobiasis, trichuriasis, ankylostomiasis, strongyloidiasis). Enterobiasis causes pinworm - a small nematode, 10-12 mm long (female) and 2-2.5 mm (male). Enterobiasis often affects preschool children, as infection occurs when swallowing mature eggs that come through dirty hands. When eggs enter the stomach and intestines, larvae appear, grown-up individuals stick to the intestinal walls, and sexually mature females descend into the rectum and crawl out into the perianal folds at night, lay eggs, thereby causing itching in this area.
The third group of causes includes genetic and developmental anomalies. These are malformations of the esophagus, benign tumors of the esophagus and stomach, anomalies in the development of the pancreas (cystic fibrosis of the pancreas), congenital pancreatic hypoplasia (isolated pancreatic lipase deficiency or Shwachman-Bodian syndrome).
More often diseases of the gastrointestinal tract occur with a combination of endogenous and exogenous factors.
3. Diseases of children associated with malnutrition
Among the diseases of adolescents, one of the most common diseases of the digestive system, namely peptic ulcer, gastritis, overweight, underweight, dysbacteriosis, beriberi.
GASTRITIS is one of the most common diseases of the digestive system. Sometimes they occur due to improper or low-quality food, and sometimes from allergies to certain foods. Simple gastritis is the most common of all types of gastritis among adolescents, and acute gastritis is increasingly common, and sometimes even chronic.
The causes of simple gastritis are gross errors in nutrition, food poisoning, drinking alcohol, individual intolerance certain medicines (for example, antibiotics). With gastritis, there is a feeling of fullness, pain (of varying intensity) in the epigastric region, nausea, vomiting, dizziness, general weakness, dry tongue. An important role in the development of gastritis is played by the consumption of carbonated drinks, chewing gums and other products containing harmful ingredients.
A wide variety of carbonated drinks attracts the attention of children, and parents have often had to deal with requests to buy them. But not all parents know that carbonated water is carbonic acid. And therefore, they should not be used regularly, since they not only contain a fairly large amount of sugar, but also the fact that the carbon dioxide contained in them helps to remove calcium from the body, which is so necessary during the growth and formation of the skeleton and teeth. In addition, carbonated drinks are usually prepared from concentrates and contain a lot of preservatives, coloring agents, flavors, and various sweeteners.
Also, emulsifiers are added to all carbonated drinks, as well as sucking sweets, chocolate bars, chewing gums. Many of them are dangerous or even forbidden. For example: if you buy a pack of Bon-Pari sweets, and look at the composition of these sweets, you will see that dangerous emulsifiers are used to make them. Approximately 11 emulsifiers are used in one pack of DIROL or ORBIT chewing gum. Of course, their action will not affect every person, but if you have a sensitive stomach, gastritis, an ulcer, then it is quite possible that you will develop a rash or other signs of an allergy.
Recently, there has been a fairly large number of children who are underweight. Many parents do their best to force children to eat. One of the reasons for the reluctance of children is that a person is born with an instinct of disgust for the food with which he has unpleasant associations. Also, a person does not like the same product to constantly eat. But the problem of appetite does not always arise in the process of persuasion. The child may refuse food because of jealousy for a new brother or sister, or because of some other experience.
Poor appetite is not too dangerous for a teenager. The main thing is that it does not turn into "mania". But a bad eater needs the supervision of a doctor who will examine the child, decide what substances he lacks, give recommendations on how to replace those foods that the child refuses to eat, advise how to handle him.
Overeating is just as dangerous as undereating. Excess food leads to an increase in the weight of the child, since all excess substances are deposited in the body in the form of fats. Exceeding weight by 10% causes a 2-fold increase in the incidence of a child. With excess nutrition, the body weight of the child begins to exceed the norm.
OVERWEIGHT is not only a cosmetic defect, it is, first of all, the beginning of a serious metabolic disorder, even at its mildest degree, it is a disease with its morphological and functional changes in various organs and systems. Excess weight gradually prepares the ground for the emergence in the near future of such serious diseases as diabetes mellitus, hypertension, early atherosclerosis, inflammation of the kidneys and liver. Obesity has a negative impact on sexual development, and in the future - on childbearing function.
Obesity is a metabolic disease and, like any disease, it must be treated. Unfortunately, obesity is not considered serious illness and consult a doctor when severe forms of the disease appear.
One of the most important causes of obesity is not only and not even so much overeating, but the predominance of carbohydrate-containing foods in the diet - bakery products, sugar, cereals, potatoes. Parents of an overweight child should replace these foods with wholemeal bread or foods containing fiber, low-fat cottage cheese, fruits, kefir.
Also the most common disease in children is DYSBACTERIOSIS. The disease occurs due to a change in the ratio of the number of beneficial and harmful microbes in the intestine.
The reasons for the development of dysbacteriosis are different: change environment, the nature of nutrition, alcohol consumption, etc. One of the most common causes dysbacteriosis is an unauthorized and uncontrolled use antibacterial drugs leading to the death of a significant part of the representatives of the normal microflora sensitive to the drug. In any case, the development of dysbacteriosis is based on a violation of the mechanism of the immunological status of the body. With dysbacteriosis, some representatives of the normal microflora (bifidobacteria, lactic acid bacteria) may disappear and rare microorganisms (fungi of the genus Candida, staphylococcus, etc.) may appear.
The main syndrome of dysbacteriosis is indigestion. It is manifested, first of all, by discomfort in the abdomen (bloating, bursting, increased gas formation).
Due to the increased workload of children during training, with the advent of autumn, more vitamins are required. Insufficient consumption of foods containing a certain amount of vitamins leads to avitaminosis. Unfortunately, today, only at the expense of food, the majority cannot provide their body with the necessary amount of vitamins. The lack of vitamins leads to many disorders of the child's body.
A lack of vitamin A leads to disruption of the endocrine system, deterioration of vision and a slowdown in the body's reaction. Signs of a lack of vitamins B1, B2, B3, B5, B6, B12 in the body are a disorder of the nervous system, a disease of the digestive system and metabolic disorders. Vitamin D is necessary for the complete absorption of calcium and blood clotting. Insufficient consumption of food products containing vitamins C and E leads to disruption of the heart, weakness and fatigue.
4. Good or bad sweets
In everyday life, various sweets constantly lie in wait for us. - cookies, cakes, pies, ice cream, sweets... Sweets are everywhere. And where there are sweets, there are calories and simple carbohydrates, which make up everything sweet. It is known that with excessive doses of consumption, including the form of sugary products, especially with low physical activity, sucrose can lead to severe disorders of carbohydrate and fat metabolism. It contributes to the development of diseases associated with excess calorie intake (diabetes mellitus, atherosclerosis, etc.). In addition, sucrose is one of the pathogenic factors of dental caries. For people with diabetes or who want to lose weight, the words "sugar free" are music to the ears.
By the middle of the 19th century, the idea was that sucrose was the only natural sweet substance suitable for industrial production. Later this opinion changed, and for special purposes (nutrition of the sick, athletes, military) methods were developed for obtaining other natural sweet substances, of course, on a smaller scale.
The popularity of sweeteners, due to their cost-effectiveness and ease of use, has led to the fact that they have covered all industries. Food Industry and are used not only in the production of dietary and diabetic products.
The first sugar substitute was SACHARIN, which was synthesized in 1879 by the Russian emigrant Fahlberg. Represents the chemical structure of o-sulfobenzoic acid. When boiled in an aqueous solution, it loses its sweet taste. Saccharin is poorly soluble in water. Therefore, they usually use sodium salt saccharin, the so-called saccharin soluble.
The newly discovered substance was 450 times sweeter than sugar. American businessmen very soon established the industrial production of saccharin and began to "introduce it to the masses." It is produced in tablets of 0.05 g - one is enough to make a glass of tea, compote, coffee, kefir sweet.
Do not abuse saccharin daily allowance consumption of 1-2 tablets of it, since in large doses it adversely affects the functioning of the kidneys.
Another popular sweetener is ASPARTAM. At elevated temperatures, aspartame breaks down with the release of methanol, which is a rather aggressive chemical. Aspartame is not suitable for baking and cooking. It can be added to dishes only after cooking. With prolonged heating, it simply loses its sweet taste.
Side effects include urticaria and others. allergic reactions. Cases of the development of increased appetite and migraine are described. It is not recommended for physically healthy people who are moderately overweight.
Conducted independent studies show the negative impact of long-term use of aspartame on the human body. The vast majority of independent experts confirm that long-term use of aspartame can cause headaches, tinnitus, allergies, depression, insomnia, and in animals, brain cancer. Aspartame is possibly a carcinogen. The use of aspartame by people who are overweight, as if for the purpose of losing weight due to the low calorie content of aspartame, can lead to back effect and even more weight gain in the future. Studies conducted by Dr. Russell Blaylock have shown that aspartame increases appetite. The negative effect of aspartame can occur in 35% of the population.
Aspartame is a potential hazard. The problem lies in the chemical structure of this substance: it consists of two amino acids connected by a molecule of methyl alcohol. In the process of ongoing research, methanol was transformed into formaldehyde, which is a class A carcinogen. So experts do not deny possible complications associated with the use of large doses of this sweetener. They are very suspicious of him and are forbidden to sweeten them with adapted food intended for children under four years of age. Doctors do not recommend aspartame and adolescents, but it is very difficult to eliminate this substitute from their diet.
Acesulfam is 200 times sweeter than sugar and is called Sweet One, Sunette and Sweet & Safe. Not affected by high temperatures. It must be said that this substitute is rarely used in pure form. Most often it is mixed with aspartame. It is believed that the taste profile of such a tandem is as close as possible to natural sugar: acesulfame-K is responsible for "instant sweetness", and aspartame provides a long aftertaste. That is why a mixture of these substances underlies most industrial sugar analogues. Acesulfame is also harmful to health, leading to intestinal disorders and allergic diseases. Banned for consumption in Canada and Japan. The name alone does not inspire confidence.
An important group of sucrose substitutes are sugar alcohols, or POLYOLS, obtained by hydrogenation of monosaccharides with the help of catalysts, enzymatically from disaccharides, and more recently, by complete or partial hydrogenation of products using high-maltose molasses. The use of sugar alcohols as sweeteners does not require the release of insulin by the body for their assimilation, which allows them to be used for the preparation of diabetic products. Sugar alcohols are almost completely absorbed by the body, but rather slowly, so their use is limited.
Only 36% of polyols are used instead of sugar in the manufacture of food products, mainly hard caramel, chocolate, dragees, and chewing gums. The well-known XYLITOL belongs to polyols - it is a pentaatomic alcohol, which is a (crystalline substance white color, sweet taste, well soluble in water. Available in powder form. The calorie content of one gram of xylitol is 4 kcal. Xylitol is as sweet as white sugar (sucrose) and is quickly absorbed. Does not have a persistent effect on blood sugar levels in healthy people, and in diabetic patients reduces the level of glucose in the blood. This property of xylitol allows it to be used for patients who are prohibited or restricted from sugar intake - with diabetes, obesity, overweight. Of the side effects, you should be aware of the choleretic and laxative effect of the drug.
Do not forget that there are also NATURAL SWEETERS (lactitol, maltose, fructose, natural honey, maple sugar and others), which are not so harmful to health, but they are rarely used by the manufacturer.
Many consider sugar to be one of the most harmful foods. Experts say that this is not so. healthy body natural sugar is needed. The physiological need of an adult is 55-65 g. This refers to sugar in everything drunk and eaten during the day: tea, coffee, ice cream, sweet yogurt, lemonades, juices, pastries. Such an amount will not only not hurt, but also energize the body. Sugar and sweets increase the efficiency of mental activity, stimulate the production of hormones of joy, so they can serve as a kind of medicine during periods of depression and blues. If you do not suffer from diabetes and are not inclined to be overweight, substitutes should not be used. Sweeteners are generally prohibited in baby food products. If the child is healthy, develops normally, it is impossible to deprive him of a natural source of sugar.
5. Products with artificial preservatives and food additives
Over the past decades, the quality of food has changed so rapidly that a simple person who is not connected with science has little idea of what this could threaten him with. There are no useful artificial FOOD SUPPLEMENTS, and we hope you already understand why. Many people today are afraid of extra calories in their diet, they are afraid of food and water pollution with harmful substances, radioactive elements; afraid of vegetables and fruits grown on fertilizers. But at the same time, without worrying at all, they use products containing artificial nutritional supplements and preservatives. Manufacturers convince us that third-generation artificial additives are harmless. They said the same about food additives of the first and second generations, many of which are now recognized not only as harmful, but dangerous to health, and their production is prohibited in civilized countries. You can be sure that after some time this will happen with third-generation nutritional supplements.
Why are nutritional supplements so loved by food manufacturers? Everything is very simple. For example, additives used in sausage production, at a consumption of 0.5 to 1.5 kg per 100 kg of meat, increase the yield of the finished product up to 150% and reduce losses during heat treatment. In addition, they increase the shelf life of the product, improve taste, color, etc. Due to the addition of soy isolate, the protein content in the sausage complies with GOST, but this protein does not benefit health.
The harmful effects on the body of each food additive, as well as drugs, are checked separately, and today no one can say how they act on the body in different combinations(and even with alcohol, milk, sugar, margarine, etc.). There is such a thing as a "cumulative effect", when some substance (low-toxic) can gradually accumulate in the body and lead to its poisoning. There is also such a phenomenon as "synergism", when substances can mutually influence each other, multiplying their biological activity. Given the huge number of additives in the food industry, research on their interaction in the human body is almost impossible - the number of their combinations is expressed in six figures. In fact, additives turn natural food raw materials into artificial food products. For example, we think that cheese is a natural product made from milk. But it is known that in the manufacture of some cheeses, in particular Dutch ones, phosphates and nitrates are used as preservatives. Phosphates are harmful in that they disrupt the production of energy in the cells of the body and prevent the absorption of calcium. Phosphates are also added to some soft drinks. amplify bad influence phosphates on the body can food additives that enter the body from other foods. In the manufacture of sausages, nitrite and potassium or sodium nitrate are used to preserve the red color and better preservation. In high doses, nitrates and nitrites cause poisoning, adversely affect the liver and lead to fetal abnormalities during pregnancy. In addition, any preservatives kill beneficial bacteria in the intestines, which contributes to the development of dysbacteriosis.
In addition to preservatives, all kinds of dyes are added to the products. They serve decorative purposes, and are often made from the same pigments as lipstick, eye shadow, or mascara. Titanium dioxide, for example, is used to whiten icing sugar, candies, chewing gum, cosmetic creams, and wall whites. Titanium dioxide is a chemical that is harmful to health, you can read about it in the relevant reference books.
It is worth heeding the advice of doctors: products containing more than 3-4 so-called E-additives can be consumed only occasionally and try not to include them in the diet of children and adolescents.
No better than the listed harmful products and SOY PROTEIN. Soy, although a food plant origin, has never been a traditional food for Europeans. And traditions in nutrition mean a lot for health. In Europe, the "fashion" for soy came along with a passion for Asian cuisine. But few people know that in Asia, soybeans used to be consumed mainly by the poor during the famine years, and the soybeans themselves were specially processed (passed through the fermentation process) to destroy harmful substances contained in soy. In addition, now in the East, soy is used not as a main product, but as an addition to food, mainly in the form of sauces. And soy schnitzels, meatballs, minced meat are not useful, as they contain concentrated soy protein. In addition, genetically modified soybeans are increasingly being used to prepare soy products.
Consuming soy regularly can cause irreparable harm to health, and today it is used as a protein supplement in a variety of foods from hamburgers to ice cream. However latest research indicate that soy and soy products may stimulate the development of kidney stones. More than ten varieties of soy have been tested for the formation of oxalates, substances that promote the formation of kidney stones. During testing, researchers found the highest levels of oxalates in textured soy protein, which contains up to 638 milligrams of oxalates per 85 grams of total weight. Oxalates are not excreted from the body during metabolism and are excreted only through urine. Oxalates have no nutritional value for the body, they harden, form kidney stones, which can block the urinary excretory system (kidneys, ureters, bladder). Oxalates are toxic, their maximum content in domestic water bodies should not exceed 0.2 mg/l. (According to the magazine "Agricultural and Food Chemistry", September 2001).
Soy also contains a large amount of isoflavones, which belong to the bioflavonoid chemical group and can affect the hormonal, in particular, the endocrine system. In 1997, scientists at the National Center for Toxicological Research in the United States determined that soy isoflavones have a potential negative effect on the thyroid gland, lowering its immunity and suppressing functions, and thereby cause or exacerbate gland hypofunction. Similar conclusions were confirmed by further work of American researchers and published in the press (for example, "Natural Health magazine", No. 3, 1999). In 1996, the British Department of Health warned that the isoflavones contained in soy can be harmful to the developing child's body. Soy milk and other foods contain high amounts of phytoestrogens, so this diet is a risk for the still weak endocrine system of the baby. The president of the Maryland Dietetic Association (USA), Mary Enig, also believes that high concentration isoflavones in soy baby food leads to early puberty in girls and, conversely, suppresses puberty boys. In addition, a large amount of proteins (proteins) contained in soy can cause allergic reactions of varying degrees, including hives, rhinitis, dermatitis, asthma, diarrhea, colitis, etc. The www.soyfoods.com server provides information on the most common products , which contain soy allergen components to one degree or another. Among them are vegetable oil, natural flavors, soy milk, yogurt, cheese, butter, sausages, etc.
It turns out from surveys that most often the producers of industrial food do not eat it, they try to buy natural, environmentally friendly food. In fact, it turns out that some people develop medicines and artificial food, others produce, others sell, and the fourth consume them indiscriminately, often not even having the desire to find out what is harmful and what is useful. Health has always been and will be a personal matter for everyone. No one will ever be able to take care of your health more than you. And for this, every person has the right to receive objective information and, on its basis, make his choice.
6. What should be the proper nutrition of schoolchildren and adolescents
nutrition disease digestive clinical
During the school period, the child experiences growth processes, a complex restructuring of metabolism, the activity of the endocrine system, the brain, these processes are associated with the final maturation and formation of an adult. That is why it is so important to provide schoolchildren and teenagers with food and properly organize the diet. The diet of schoolchildren depends on the characteristics of schooling, the workload of the student, sports, social work and other points. The recommended typical diets for schoolchildren can be schematically represented as follows:
For 1st shift students:
7:30-8:00 - breakfast at home;
11:00-12:00 - hot breakfast at school;
14:30-15:30 - lunch at home (or at school for students of extended day groups);
19:30-20:00 - dinner at home.
Typical diets may vary depending on the time of visiting additional classes, sports sections, hobby groups. Can be used differentiated by age, approximate daily set products developed by the Institute of Nutrition of the Russian Academy of Medical Sciences.
However, when compiling diets for students, one should monitor the correct distribution of food and caloric content of food during the day. As in preschool age, it is better for schoolchildren to give protein-rich foods in the first half of the day, and for dinner, mainly dairy and vegetable dishes.
The distribution of calories during the day is recommended as follows: breakfast - 25%, lunch - 35-40%, school breakfast (or afternoon snack) - 10-15%, dinner - 25%. It is very important to provide a variety of schoolchildren's diet, to ensure that the same dishes are not repeated during the day, but no more than 2-3 times during the week. And although during this period all existing products nutrition, the advantage is still given to high-grade protein products, easily digestible carbohydrates, the amount of butter and vegetable fats(20% of all dietary fat).
Natural meat of all varieties can only be partially replaced with sausages and canned food. It is very useful to use the meat of marine animals ( scallops, squid, shrimp, mussels). It is recommended to use the most valuable special bakery products: rolls, bread enriched with skimmed milk, milk protein or protein-mineral enrichers with the addition of iron, iodine. Special, improved composition of cereals are also useful, because. they have a high biological value. It is advisable to include in the diet butter(75% milk and 25% vegetable fat), sour cream (with a high content of unsaturated fatty acids). Schoolchildren should receive meat, milk, dairy products, vegetables, fruits, bread daily. Food should be varied.
If there is a shortage of any product, you can replace it with an equivalent one, especially in terms of the content of proteins and fats in them: meat - fish, cottage cheese, natural milk - powdered or condensed, preferably unsweetened, but not tea, jelly, compote. It is wrong to replace meat with bread or cereals, milk with soup, vegetables with cereals or flour products. The replacement of products must be carried out in such a way that the chemical composition of the diet remains unchanged, the energy value of the diet of children and adolescents must correspond to their daily energy expenditure.
In the morning you can give a snack (salad or cheese, sausage), then be sure to have a hot dish: meat or fish dish with a side dish or porridge, cottage cheese or egg dishes. As a drink, preferably hot milk or a coffee drink with milk, in rare cases- tea with milk. For lunch - the maximum number of vegetables, including raw, in the form vegetable salads or vinaigrette (possibly with herring), the first hot dish (but not too voluminous) is soup and a high-calorie meat or fish dish with a side dish, mainly from vegetables. For sweets - fruit juice is better, fresh fruits, compotes from fresh or dry fruits, but not jelly from concentrate. In the afternoon - milk, kefir or acidophilus, pastries, fruits. For dinner - a dish of cottage cheese, vegetables, eggs and drink.
At this age, unfortunately, children often break the diet, eat randomly, often dry, on the go. These bad habits have a detrimental effect on the growing organism.
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Regulation of digestive processes
Digestion is regulated at the central and local levels.
Central level carried out by the central nervous system, where in the subcortical nuclei of the hypothalamus is food center. Its action is multilateral, it regulates the motor, secretory, absorption, excretory and other functions of the 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 of the sympathetic and parasympathetic nervous system.
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 The influence of nutrition on the activity of the excretory system (kidneys)
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 of conditioned reflexes, the ability to learn, remember, weaken 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 there is very little glycogen in nerve cells. 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.). Special Role belongs to lecithin and cephalin, which are part of cell membranes nerve cells and membranes nerve fibers. To ensure the need for these substances in the diet, their sources should be included: 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 mediator of the parasympathetic division of the 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 transmission of information to the 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 the normal functioning of the neuroendocrine system, it is necessary to provide the human body with all food ingredients.
2 . Information about the significance of nutritional factors for the function of various parts of the digestive system is 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. 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 products of the transformation of foreign substances is removed, including medicines.
6. The normal function of the skin is closely related to the presence of B vitamins in the diet, 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 bad taste, smell | |
| Pharynx and esophagus | Transport of the food bolus to the stomach | Very hot food and drink; excessive consumption of hot spices; poorly chewed food |
Continuation of the table. 1
| Stomach | Temporary storage of food; selection gastric juice; digestion of proteins by pepsin, gastrixin, elastase; bactericidal action(HCl); the formation of a protein necessary for the absorption of vitamin B 12 (Castle's internal factor); 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 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 drink, some mineral water | 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
The effect of food on the stomach. We have already talked about the principle of “sparing”, the influence of various factors on the stomach is very conditional, it also changes with a combination of food products, so the main properties of the products are listed 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.
Strong causative agents of gastric secretion include alcoholic and carbonated drinks, broths and concoctions from meat, fish, vegetables, mushrooms, pickles, fried foods, canned food, smoked meat and fish products, skimmed milk (low fat), raw vegetables, hard-boiled eggs, coffee, black bread and other products.
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, mucous soups from cereals, dishes have a weak stimulating effect on gastric secretion. from semolina and boiled rice, sweet fruit puree. 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 potentiates protein food.
Promote bowel movements: rich foods vegetable fiber(vegetables, fruits, berries, wholemeal bread, black bread), connective tissue (stringy meat, cartilage, bird skin, fish), organic acids (one-day kefir, curdled milk, 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 are prohibited. cold dishes and drinks, all kinds of alcohol, kvass, prunes and beetroot juices.
Colitis. Colitis, an inflammation of the colon, is often combined with enterocolitis.
Nutrition provides for sparing the intestines, reducing inflammatory phenomena, eliminating metabolic disorders and increasing the body's defenses. 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. Various diseases contribute to the occurrence of constipation, in addition to diseases, they are caused by eating food poor in toxins, 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 barley porridge etc.) and connective tissue (wiry meat, cartilage, skin, poultry fish, 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 food products(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 .
The diet in violation of the liver and 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. high calorie diet increases the protective properties of the liver and stimulates regeneration processes.
The amount of protein in food should be physiological needs organism. 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 daily requirement in protein 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 prevent fatty infiltration of the 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 of vegetable 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 (vegetables, fish, meat, flour products) are excluded from food, 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 a selective effect 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. In case of 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.
In 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.
Nutrition should contain a sufficient amount of 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 use alcoholic beverages, smoked meats, extractives (meat and fish broths, mushroom broths), 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.). Adverse Influence has a reception of spicy, fried and fatty foods.
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 movements: 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 the pancreatic juice, they enter the duodenum and small intestine and contribute to 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, eating disorders can lead to pancreatitis: intake of abundant, fatty, fried, spicy foods, alcohol abuse, insufficient protein intake.
used protein-carbohydrate diet. 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 drinks. 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 effect of nutrition on the cardiovascular system .
Nutrition in diseases of the cardiovascular system is aimed at correcting metabolic disorders, maximum unloading cardiac activity, improving the action of drugs and preventing their side effects on the body.
General requirement in nutrition is the restriction of sodium salts and liquids, 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 vegetables, fruits, berries (fresh and dry), various dishes from them (salads, vinaigrettes, side dishes, kissels, compotes, soups, borscht, etc.) and corresponding juices are recommended. Skimmed (non-fat) milk and some dairy products in kind(fat-free cottage cheese, yogurt, kefir, fermented baked milk) or dishes from them (milk soups, cheesecakes, puddings, etc.). Soups, cereals, buckwheat, oatmeal casseroles, wheat groats, Various Bean Dishes. 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, lean varieties cheese, 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), creamy 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 foods 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 the active phase of the disease, 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 organs. 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.
To improve the taste of salt-free dishes, spices are used: dill, bay leaf, cinnamon, cloves, cumin, vanillin.
Irritate the kidneys: horseradish, radish, mustard, garlic, radish, as well as products containing a significant amount of essential oils and 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, high temperature) 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, contribute to the alignment of metabolic disorders and reduce the intoxication of the body, increase its defenses, stimulate 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.
Limiting substances that irritate nervous system- 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 use of excess compared to energy consumption 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. For normal weight control, you can use fasting and increased physical activity, this is also 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 plant fiber in your diet (vegetables, unsweetened fruit 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.
The diet should provide the physiological norm of 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 in your diet vegetarian soups, borscht, cabbage soup, black bread, sea kale, 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.
plays an important role in the development of the disease 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, and allergies. Often, gout is combined 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, black pudding, 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.).
With seizures positive influence provide unloading diets, with sufficient fluid intake (tea with sugar, rosehip broth, vegetable and fruit juices, alkaline mineral waters, etc.).
Nutrition for diabetes.
Diabetes is a disease characterized by the excretion of large amounts of urine or chemical substances located 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 or significant cases. integral part with 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. Xylitol, sorbitol, saccharin can be used as sugar substitutes. 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 are as follows: 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.
With excess body weight, fasting days are useful (cottage cheese, apple, meat, oatmeal, etc.).
Traditional medicine advises drinking an infusion of blueberry leaves for diabetes. 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 plant fiber, one-day sour-milk products (kefir, yogurt), prunes, black bread, and beet juice are used to combat constipation.
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 from the diet should be excluded.
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 all food for a while, especially for children, since their illness can be 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 the appetite returns, eat 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 cooking) in an increased amount. If there is no need for mechanical sparing, then it is better to eat more raw vegetables and fruits. With mechanical sparing of the digestive organs, foods rich in coarse fiber, meat with hard components, as well as coarse bread, crumbly cereals are excluded. 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.
Without looking up from her studies, here is about nutritional factors - she pulled out theses:
Influence of nutritional factors on 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.
Boiled meat and fish moderately excite secretion; salted and pickled foods; 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.
Fats inhibit gastric secretion, alkaline mineral waters taken 60-90 minutes before meals, undiluted vegetable, fruit and berry juices, unattractive food, unpleasant odors and taste, unaesthetic environment, monotonous food, 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. The usual meat dinner is in the stomach for about 5 hours.
Indigestion in the stomach occurs when systematic errors diet, dry eating, frequent use rough and poorly chewed food, rare meals, hasty food, strong alcoholic drinks, smoking, deficiency of vitamins A, C, gr. B. Large amounts of food eaten at one time cause stretching of the walls of the stomach, increased load 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.
Influence of nutritional factors on the functioning of the pancreas.
Stimulate digestive function pancreas food acids, cabbage, onions, diluted vegetable juices, fats, fatty acids, water, small doses of alcohol, etc.
Inhibit pancreatic secretion - alkaline mineral salts, whey, etc.
Bile salts keep water-insoluble cholesterol in the bile in a dissolved state. With a lack of bile acids, cholesterol precipitates, which leads to the formation of stones in biliary tract and development of gallstone disease. In case of violation of the outflow of bile into the intestines (stones, inflammation), part of the bile from the bile ducts enters the blood, which causes a yellow color of the skin, mucous membranes and whites of the eyes (jaundice).
Influence of nutritional factors on bile secretion.
Stimulate the production of bile - organic acids, extractive substances of meat and fish. Increases the excretion of bile into the duodenum vegetable oils, meat, milk, egg yolks, fiber, xylitol, sorbitol, warm food, magnesium salts, some mineral waters (Slavyanovskaya, Essentuki, Berezovskaya, etc.). Cold food causes spasm (narrowing) of the bile ducts.
An unfavorable effect on bile secretion and pancreatic secretion is exerted by excessive consumption of animal fats, proteins, salt, essential oils, as well as fast food and prolonged eating disorders.
Influence of nutritional factors on the activity of the small intestine.
Motor and secretory function small intestines increases rough, dense food rich in dietary fiber. Dietary acids, carbonic acid, alkali salts, lactose, vitamin B1 (thiamine), choline, spices, hydrolysis products of nutrients, especially fats (fatty acids).
Factors affecting the condition of the large intestine.
The functions of the large intestine are directly dependent on the nature of the work of a person, age, composition of food consumed, etc. So, in individuals mental labor leading a sedentary lifestyle and prone to physical inactivity, the motor function of the intestine decreases. With increasing age, the activity of the motor, secretory, and other functions of the large intestine also decreases. Therefore, when organizing the nutrition of these population groups, it is necessary to include “food irritants” that have a laxative effect (wholemeal bread, bran, vegetables and fruits, except for astringents, prunes, cold vegetable juices, mineral waters, compote, lactic acid drinks, vegetable oil , sorbitol, xylitol, etc.).
Weaken intestinal motility (have a fixing effect) hot dishes, flour products (pies, pancakes, fresh bread, pasta, soft-boiled eggs, cottage cheese, rice and semolina porridge, strong tea, cocoa, chocolate, blueberries, etc.).
Reduce motor and excretory function large intestine refined carbohydrates. An overload of the diet with meat products increases the processes of decay, an excess of carbohydrates enhances fermentation.
Dietary fiber deficiency and intestinal dysbiosis are risk factors for carcinogenesis
To consolidate the effect of osteopathic treatment of diseases of the gastrointestinal tract and prevent their recurrence, it is necessary to follow some recommendations of nutritionists.
In the diet therapy of patients with diseases of the digestive system, it is necessary to take into account the influence of products and methods of their culinary processing on the secretory and motor (motor-evacuation) functions of the gastrointestinal tract.
Of course, due to the advent of powerful drugs that allow you to actively influence these functions of the digestive tract, the importance of limiting foods and dishes that stimulate the secretion of the gastric glands and (or) the motor function of the stomach, as well as the predominant inclusion in the diet of products and dishes in the opposite direction. However, as for nutrition of patients in acute period diseases, and for the prevention of their exacerbations after the end of the course of pharmacotherapy, it is advisable to use the information below to compile the patient's menu.
The following foods and dishes traditionally belong to strong causative agents of gastric secretion:
meat and fish broths rich in extractive substances, decoctions of mushrooms and vegetables;
All fried foods
meat and fish stewed in own juice;
meat, fish, mushroom, tomato sauces;
salted and smoked meat and fish products;
Salted, pickled and pickled vegetables and fruits;
· canned meat, fish and vegetable snacks, especially with tomato filling;
hard-boiled eggs, especially the yolk;
rye bread and pastry products;
sour and insufficiently ripe fruits and berries;
spicy vegetables, spices and seasonings;
fermented milk products with high acidity, skimmed milk and whey;
stale or overheated edible fats;
Coffee, especially black all drinks containing carbonic acid (kvass, carbonated water, etc.) and alcohol.
The following foods and dishes traditionally belong to weak causative agents of gastric secretion:
mucous soups from cereals;
milk soups with mashed cereals;
mashed vegetable soups on a weak decoction of vegetables;
Boiled minced or pureed meat and boiled fish;
mashed boiled vegetables (potatoes, carrots, cauliflower, zucchini, etc.);
soft-boiled eggs, steam omelettes and beaten egg whites;
whole milk and cream, especially warm;
fresh, non-acidic, mashed cottage cheese, especially fresh or calcined;
liquid milk, semi-viscous, well-boiled, as well as mashed cereals;
bread from wheat flour the highest grade (fine grinding) of yesterday's baking or dried in the oven;
kissels, mousses, jelly from sweet fruits and berries or their juices puree from sweet, ripe fruits and berries;
fresh butter and refined vegetable oils in their natural form (added to dishes);
weak tea, especially with milk or cream;
· alkaline mineral degassed (without carbonic acid) waters.
Most quickly digested and leaves the stomach liquid, jelly and puree, as well as mushy food. These types of food have minimal mechanical impact and; stomach compared to dense or solid foods, which are more slowly digested and evacuated from the stomach. Dishes prepared by frying or baking with a crust take longer to digest and have a greater mechanical effect than those boiled in water or steamed. mechanically irritant effect foods containing a lot of dietary fiber rich in coarse fiber - legumes, mushrooms, wholemeal bread, whole grain cereals, nuts, some vegetables, fruits and berries, as well as meat rich in connective tissue with fascia and tendons, skin fish and birds. The smallest effect on the gastric mucosa is provided by dishes whose temperature is close to that in the stomach (37 ° C). Dishes, the temperature of which is above 60-62 "C, can sometimes have an irritating effect on the gastric mucosa and delay the evacuation of food from it. Warm dishes and drinks leave the stomach faster than cold ones (below 15 ° C). They have a negative effect on secretory and motor functions of the stomach large volumes of food intake, therefore, in case of acute or exacerbation of chronic diseases of the stomach, food is taken in frequent, fractional portions, distributing the daily weight of the diet into 5-6 doses.In addition, the usual daily weight of the diet (3-3.5 kg) is reduced to 2 - 2.5 kg. It was noted above that information about the effect of qualitatively different foods on the secretory function of the stomach is based on the traditional approach to this issue. In recent years, some of this information has been questioned. For example, it turned out that milk does not reduce, but somewhat increases the acidity of the gastric juice or that the juices of fruits and spices have a slight irritating effect on the stomach.However, it should be emphasized that the study of the effect of various foods on the functions of the stomach of a healthy and especially sick person is still far from complete. So, studies conducted in healthy people and patients with peptic ulcer showed that more pepsin, which digests proteins, is released into the gastric juice for bread (starchy food) than for meat (protein food), while the average acidity of gastric juice after eating bread does not changed, and after eating meat slightly increased (V. A. Gorshkov et al., 1995). In healthy people, the time of gastric emptying after drinking the same amount water or coffee turned out to be larger after water (P. J. Boekema et al., 2000). The time of evacuation from the stomach of predominantly protein, fatty or carbohydrate foods in healthy people and patients with chronic pancreatitis turned out to be completely different (G. F. Korotko et al., 2000). In the diet therapy of patients with diseases of the intestines, it is necessary to take into account the influence of nutrients, foodstuffs and methods of their culinary processing on the functions of the small and large intestines. Foods and dishes that enhance the motor function of the intestines traditionally include:
rich in dietary fiber, especially coarse fiber - bran, legumes, nuts, mushrooms, dried fruits (especially prunes, dried apricots, figs), wholemeal bread, pearl barley, barley, buckwheat, oatmeal, millet, many raw vegetables and fruits;
rich in sugars - sugar, jam, honey, syrups;
rich in table salt - salted fish, salted vegetables, smoked meats, canned snacks, etc.;
rich in organic acids - sour fruits and their juices, pickled and pickled vegetables, sour-milk drinks with high acidity, kvass, fruit drinks, white grape wines;
meat rich in connective tissue;
All drinks containing carbon dioxide;
fats used in free form (not in meals), on an empty stomach or simultaneously in large quantities(sour cream and cream of 100 g or more, vegetable oils, egg yolks, etc.);
All cold dishes (below 15-17 ° C), especially when consumed on an empty stomach or as first courses of lunch - ice cream, drinks, beetroot, okroshka, cold aspic dishes, etc.
Products may contain several stimulants of the motor function of the intestines: koumiss and kvass - organic acids and carbon dioxide, sauerkraut - organic acids, salt, fiber, etc. All the products and dishes listed in the list have a laxative effect to one degree or another and are not recommended for diseases of the intestines with diarrhea. Foods and dishes that slow down the motor function of the intestines include:
containing astringent tannins - decoctions and jelly from blueberries, bird cherry, quince, pears, dogwood, strong tea, especially green, red grape wines, cocoa on the water;
Dishes that do not cause chemical and mechanical irritation of the gastrointestinal tract, substances of a viscous consistency that slowly move through the intestines - slimy soups, grated cereals (especially semolina and rice), jelly;
Warm drinks and meals. These foods and dishes are indicated for diarrhea and are not recommended for constipation. Foods and dishes that have little effect on the motor function of the intestines include:
Dishes from chopped lean meat boiled in steam and in water, freed from fascia and tendons - soufflé, dumplings, mashed potatoes, meatballs, etc .;
boiled lean fish without skin;
Liquid, semi-viscous and viscous cereals, especially semolina and rice;
bread made from wheat flour of the highest grades of yesterday's baking or dried;
Freshly prepared unleavened cottage cheese.
The effect of products depends on the method of preparation and serving, for example, crumbly and pureed cereals, cold and warm drinks. A decoction and jelly from blueberries slow down the motor function of the intestines (the action of tannin tannin), but raw blueberries enhance it, as it is rich in dietary fiber. Fat in free form and in large quantities has a laxative effect, and the same amount of fat in the composition of dishes (5-10 g) and evenly distributed over meals has little effect on the motor function of the intestines. Puree of raw sweet apples can act as a fixative, and whole apples or in combination with other food will speed up bowel movements. Whole milk or in large quantities in dishes (milk soups) is poorly tolerated in case of bowel diseases, causing bloating and liquid or mushy stools, therefore, in acute diseases and exacerbations of chronic bowel diseases with diarrhea, milk is excluded from the diet. However, as they recover, patients tolerate small amounts (50-100 g) of milk as part of dishes, such as cereals. Most people with bowel disease tolerate soft-boiled eggs well, in the form of steam omelettes and in dishes. In some patients, eggs can increase pain and diarrhea. Strengthening the processes of fermentation in the intestines is facilitated by foods rich in carbohydrates, especially dietary fiber (fiber, etc.). The processes of decay in the intestines are enhanced not so much by high-protein foods as connective tissue. Contribute to the occurrence of decay processes rich in dietary fiber and, in particular, fiber products, if they have not been steamed and wiped. It should be noted that in recent years the very traditional concept of the intestinal processes of fermentation or putrefaction has become the subject of revision as unfounded.
The advice of nutritionists will be very effective if they are followed constantly and against the background of osteopathic treatment. Osteopathic correction of body dysfunctions leading to diseases of the gastrointestinal tract is necessary in the treatment of patients of this category.
