Healthy nutrition for every day

правильное питание на каждый день

Healthy nutrition for weight loss
Healthy food
Separate food
"No to having a snack!" - golden rules of food
Healthy nutrition on Ayurveda
Balanced diet
Importance of healthy nutrition
Bases of dietary treatment of obesity
Providing person with full-fledged products
Balanced food
Correct food at fitness classes
Bases of balanced diet
Principle of balance of daily diet
Three principles of balanced diet
Role of balanced diet for health
Healthy food for weight loss of adults
Basic principles of the balanced food
Principles of pulse food
Methods of removal of radionuclides from food

Folklore has informed us of many proverbs and the sayings which have incorporated labor, moral, knowledge of life of generations. We to this day in our speech, in attempts of the statement of these or those criteria address centuries-old experience of the people, his authority. The morality, "sound mind" were defined by it not only categories of the good and evil, but also how the person cares for the body, for the health. "Buckwheat cereal - our mother, and small loaf rye - the father our native", - he says. "You eat horse-radish educh - and you will be hardy"; "Onions yes bath - all govern"; "Mushroom not bread, but berry not grass"; "The greedy belly eats up to ear"; "Rye feeds entirely, and pshenichka for choice".

Even small this list speaks about close attention, to priglyad of the people to sources of health physical, to what is useful and it is necessary for the person, it is important for health, rescues it from diseases, illnesses ("... from seven illness") and that is harmful... And it in many respects concerns food, norms and esthetics of meal...

Today questions of healthy nutrition became in the center of attention of medicine. Progress in science about food happens steadily, it is connected with achievements of scientists both in the science about food, and in other areas of knowledge. A lot of things from this to what the people came by supervision, on life experience, that is empirically, scientists have proved from the point of view of science. All their recommendations are developed on the basis of careful and multilateral researches and approved by specialists.

The science about healthy nutrition was created as the independent direction in the second half of the 19th century. The German scientist Karl Foyt who for the first time in the world has developed scientific idea of physiological needs of the person for the main feedstuffs and energy was her founder.

In Russia of some problems of food the largest scientists I.M. Sechenov, I.P. Pavlov, I.I. Mechnikov researched. But founder of science about food was M. N. Shaternikov who in the 1920th years has headed the Institute of physiology of food created at that time.

Now this direction is developed by numerous research establishments. Pazovem only some of them. It is Institute of food, the Kazakh branch of Institute of food in Alma-Ata, Institute of hygiene of food in Kiev, departments of hygiene of food at many medical institutes of the country, and also some other departments and laboratories in educational and research institutes. In total about hundred scientific institutions of the country are occupied with development of problem of food. These researches are directed to studying of fundamental and theoretical bases of food, to further development of physiological norms of need of the person for feedstuffs, to creation of new sources of feedstuffs, to development of medical and preventive diets.

It is possible to learn about some of these researches on this website.


Live body, Descartes, claims than extremely difficult mechanism no more. All its departures are made the same as the movement of hours or other automatic machine depending on arrangement of their weights and wheels. It is not necessary "... in this case to assume any vegetable or sensual soul, any special reason of the movement and life, except blood and its forces excited by warmth". Scientists could add a lot of things to ingenious enlightenment of Descartes today. To concretize a lot of things. But its conclusion that for life activity of human body - the difficult mechanism (we would tell the absolute!) - warmth, that is thermal energy is necessary, became extraordinary productive for physiologists. They have found out that thermal energy in human body is spent for the main exchange (amount of energy which is necessary for maintenance of life in condition of absolute rest - it is defined depending on sex, age, body weight and external conditions), on specific dynamic action of food (wasting of energy in the course of digestion of food) and, at last, on muscular activity.

Biologists have established that food carries out three functions. It is calculated that at the main exchange at the adult 1200-1600 kilocalories are within a day spent. The general power consumption can fluctuate per day very considerably depending on intensity of physical activities. At the persons of brainwork who are not going in for physical culture and sport it usually makes 2200 - 2800 kilocalories whereas at workers of hard physical work about 3900-4300 kilocalories increase. At sports during intensive training daily consumption of energy can reach 8000 kilocalories. Providing this energy expenditure - the first function of food.

The second function of food consists in supply of organism with plastic substances. In the course of its life activity one cages and intracellular structures constantly collapse and instead of them others appear. As construction material for creation of new cages and intracellular structures serve the chemicals which are part of foodstuff. Proteins, to a lesser extent - mineral substances, fats, and then carbohydrates first of all concern them. Need for these substances - them call plastic - varies depending on age. At children it is raised - at them they are used not only for replacement of the destroyed cages and intracellular structures, but also for growth, and at elderly people - is lowered.

At last, the third function of food - supply of organism with biologically active agents necessary for life activity. Regulators of the chemical processes proceeding in organism are synthesized by him. These are enzymes - the high-molecular connections of the proteinaceous nature which are catalysts of biochemical reactions, in most cases hormones - biologically active agents emitted in blood by endocrine glands. However some coenzymes (the low-molecular substances which are necessary component of number of enzymes without which those are not capable to show the activity), and also certain hormones can be synthesized from the special predecessors who are in food. These predecessors - well-known all the vitamins which are present at food. Let's note that the third function has arisen after two others as a result of evolution of fauna when ability to synthesize not all necessary biologically active compounds but only some of them - the others arrived in almost ready view with food has appeared and fixed in posterity. This property was extraordinary reasonable: there was unnecessary lot of work on synthesis of these connections, and the organism of animals has had opportunity to use the released reserves for other purposes.

Recently it is revealed also that some hormones arise in digestive tract of the person thanks to digestion of certain food proteins. It is established, for example, that peptide hormones of morfinopodobny action which are soaked up in blood are formed of casein of milk and exert impact on activity of brain.

Rather recently data on existence of one more - the fourth - food function have appeared: to immunity development. It is established that the size of the immune answer to infection depends on quality of food and especially from sufficient contents in food of calories, full-fledged proteins and vitamins (we will remember proverb "onions - from seven illness"). At insufficient food the general immunity decreases and the organism resilience to the most different infections decreases. To the contrary, the good nutrition with the sufficient content of proteins, fats, vitamins increases immunity and increases the resilience to infections.