Kharkov National Medical University

Department of Hygiene and Ecology 1

NUTRITION AS
THE FACTOR OF
HEALTH

Main problems of
lecture:

Physiological and hygienic

fundamentals of modern nutrition.
Types of nutrition, nutrients
functions.
Physiological and hygienic
requirements to rational nutrition.
Definition of the alimentary
status , its classification.
Diseases caused by the nutrition,
their prevention.

Types of nutrition
1. R ational nutrition .
2. Medical-preventive nutrition.
3. C linical nutrition.
4. Preventive nutrition .
5. Nontraditional nutrition .

Rational nutrition is properly organized

nutrition,
which
provides
optimum
course of all physiological processes in
the organism.

The qualitative value of nutrition

provides presence of all nutrients
(proteins, fats, carbohydrates, vitamins,
etc.) in the food ration without
exception.

Each nutrient must be present in the

ration in its optimum quantity according
to physiological needs.

Term definition

Irreplaceable
substances,
which
cannot
be
replaced
by
other
substances. They are essential amino
acids, polyunsaturated fatty acids
(PUFA), vitamins.

Replaceable
(non-essential)
substances are substances, which can
be synthesized in the organism,
namely fats, vitamins D and K.

All nutrients are divided

into:

substances of plastic predestination

(proteins, mineral substances)

substances
of
mainly
energy
predestination (fats and carbohydrates)

substances of catalytic or regulatory

predestination
(vitamins,
microelements, polyunsaturated fatty
acids).

requirements to rational
nutrition.

nutrition must be adequate to its quantity

ratio (quantity adequacy law)
nutrition must be adequate to its
qualitative ratio (qualitative adequacy
law)
nutrition must be balanced
nutrition must have the physiologically
optimum regimen
nutrition must have the national character
culinary thermal treatment must be of a
sparing character

food
must
have
sanitary
and
epidemiological safety
food must be of good quality and
ecologically clean
food must be digestible, i.e. well
assimilated in the alimentary tract
food must have a certain volume, to
produce a sense of satiation but not to
replete the stomach
food must have a certain temperature
food must have a pleasant outward
appearance

Definition of the alimentary

status

The
alimentary
status
is
the
physiological state of human organism
determined by the dietary pattern.

The alimentary status could be

estimated by the correspondence of
body weight to age and gender, somatic
constitution, biochemical indices of
metabolism, presence of the signs of
alimentary deficiency.

Classification of alimentary
status

Optimum (physiological indices and body

weight correspond to height, age, gender
and intensity of labor).
Superfluous (may be determined by
congenital
predisposition,
overeating,
poor
physical
loading)
that
is
characterized with increased body weight
(obesity).
Insufficient, or hypotrophy when weight is
lower than standard (could be determined
by malnutrition, vigorous physical work,
psycho-emotional stress, etc).

Grades of the obesity

I adipopexis exceeds
normal weight by 15-20%
II adipopexis exceeds
normal weight by 30-49 %
III adipopexis exceeds
normal weight by 50-99 %
IV adipopexis exceeds
normal weight by 100 %
and more

Categories of insufficient
alimentary status

pre-morbid

determined
by
the
physiological
disruptions or dietary
irrelevance

morbid

weight
reducing determined by
the
disease
or
starvation

Professional groups of workers

I - Workers of mental work (includes engineers,

teachers, physicians (except surgeons), the heads
of enterprises, scientific workers, secretaries, etc ).
II - Workers occupied with light physical work
(includes nurses, salesmen, workers of automated
industrial processes and etc).
III - Workers occupied with physical work (includes
chemists, surgeons, shoe-makers, drivers, cooks,
railway men and etc).
IV Workers occupied with very hard physical
work (includes builders, foundry men, miners,
steel-makers, dockers).

Nutrition estimation criteria

Constancy
of
the
weight of adults and
regular
weight
addition in children.

Maintenance of the
optimum work ability.

Absence
of
alimentary diseases.

Hypotrophy

Kwashiorkor & Marasmus

Hypochromic anemia

Endemic goiter

Xerophthalmia

Scurvy

Obesity

Clinical types of
obesity

Stable type. In this case body weight is

constant high.

Progressive type, when body weight

constantly increases.

Retrogressive
type
of
accompanies by decrease
weight.

obesity
of body

Thank you
for your
attention!