Properties of food products. Physical properties of food.doc

Everything, except oxygen, a person receives for his life from food. "It is not for nothing that care for daily bread dominates over all phenomena of human life ..."
(I.P. Pavlov).

Food product Is a product of animal, vegetable, mineral or biosynthetic origin, intended for human consumption, both fresh and processed (GOST R 51074-97 "Food products. Information for consumers. General requirements"). Food products include drinks, chewing gum and any substances used in the manufacture, preparation and processing. food products, but does not include cosmetic products, tobacco products and substances used only as medicinal products.

In the field of commodity-money relations, food products acquire a category food products.

Table 13

Food products satisfy the needs of the human body for energy, plastic and biologically active substances, participate in the formation of immunity, regulate metabolism, and ensure the satisfaction of organoleptic sensations. Average food consumption per day is about 800 g (without water) and about 2000 g of water. Table 13 shows the average daily requirement of an adult for essential nutrients.

Our food consists of a large number of different chemical compounds: proteins, fats, carbohydrates, etc. Let's consider the most important of them.

Water is a part of all food products, but in different quantities. It makes up about 2/3 of the human body weight and ensures the course of the most important biochemical and physiological processes in the body. The loss of water by the body in the amount of 6-8% of the body weight leads to serious physiological disorders, and over 10-12% - to changes incompatible with life. The needs of the human body in water are satisfied through the use of drinking water and drinks, food products containing water, as well as through the water formed in tissues during the biological oxidation of various substances (proteins, fats, carbohydrates, etc.).

Foods with a high water content include fresh fruits and vegetables (65-95%), milk (87-90%), fish (62-84%), meat (58-74%), baked bread (42-51% ). These products are unstable during storage, since water is a favorable environment for the development of microorganisms, for the course of biochemical, chemical and other processes. They quickly undergo various types of spoilage, and in order to extend the shelf life they need to be preserved.

Flour, cereals, pasta(12-15%), tea and coffee (3-8%), starch (13-20%), dried fruits (12-25%). There is very little water in sugar, salt, vegetable oils and animal rendered fats (tenths of a percent). These products retain better, but, having a high hygroscopicity (the ability to absorb and retain water vapor from the surrounding atmosphere), they are easily moisturized, which leads to loss of flowability, caking, clumping and other undesirable quality changes.

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In addition to the listed groups of chemical compounds, the composition of food products includes organic acids, enzymes, phenolic, coloring and aromatic substances, which have a great influence on their quality and preservation.

Consumer properties of food products. Food safety. Nutritional value concept

The structure of consumer properties of food products is schematically shown in Fig. eleven.

The most important consumer property of food products is their safety... When characterizing the safety of food products, their chemical and sanitary and hygienic safety is assessed.

Rice. 11. The structure of consumer properties of food products

Chemical safety food products are associated with the absence or maximum permissible content of toxic chemicals in their composition. For most food products, such substances are: heavy metals (arsenic, mercury, cadmium, lead, copper, zinc, iron, tin), pesticides, radionucleides and mycotoxins. Some food products regulate the content of antibiotics and hormonal drugs (in dairy and meat products), nitrates (in fruits and vegetables), nitrites (in sausages and meats), methyl alcohol (in cognacs, vodkas and alcoholic beverages) and other toxic substances.

The safety indicators of food products are checked during mandatory certification. Feature nutritional value, preservation and other consumer properties of food products should be given only after confirming their safety.

The nutritional value Is a complex property of food products, including energy, biological, physiological and organoleptic values, digestibility and good quality.

Energy value (calorie content) is determined by the amount of energy that is released from the food substances of the product in the process of biological oxidation and is used to ensure the physiological functions of the body. When 1 g of proteins is oxidized, 4 kcal (16.7 kJ) of energy is formed, 1 g of carbohydrates - 3.75 kcal (15.7 kJ), 1 g of fat - 9 kcal (37.7 kJ). Thus, the energy value of a food product depends primarily on its chemical composition. The highest energy value is found in foods such as butter, edible fats, sugar, chocolate, candy and other confectionery. Energy data are indicated on food packaging.

The norm of the energy value of the daily diet for an adult is 2800 kcal, but it can vary depending on age, gender, nature of work, climate and other factors.

Under biological value the product is understood to be balanced in the content of biologically active substances: essential amino acids, polyunsaturated fatty acids, vitamins and minerals. Special attention is paid to the biological value factor in the development of new food products, products for baby and dietetic food, special-purpose products (for athletes, astronauts, etc.).

Physiological value the product is due to the content of substances that have an active effect on the physiological systems of the body: nervous, cardiovascular, digestive, immune. So, for example, tea and coffee alkaloids (caffeine, theobromine, theophylline) have an exciting effect on the nervous and cardiovascular systems, ballast substances (pectin, fiber, hemicellulose) cause intestinal peristalsis and have a beneficial effect on the digestive system, many vitamins actively affect the body's immune system.

Organoleptic value Is a complex combination of product properties determined by the senses: taste, smell, color, appearance, consistency, etc. These properties are decisive in the choice of food products by consumers and the formation of consumer preferences. For confectionery and gourmet products, organoleptic properties are of paramount importance in characterizing their nutritional value.

Digestibility Is the degree of use of the constituent components of food by the human body. Digestibility depends on the chemical nature and physical state of the substances that make up the food product (melting point, degree of dispersion, and other factors), as well as on the compatibility of substances with each other. With a mixed diet, the average digestibility of proteins is 84.5%, fats - 94%, carbohydrates - 95.6%.

Goodness- preservation of the original properties of the product without signs of deterioration. It makes no sense to talk about the biological or physiological value of a product if its good quality has been lost.

The period of time during which it is possible to maintain good quality is characterized by another consumer property of food products - persistence... IN
Clause 5.5 shows the classification of food products by preservation.

Culinary and technological the properties of food products are associated with the degree of technological processing of the product, with the convenience and time spent on cooking (for example, the time of cooking cereals to readiness, the culinary and technological properties of semi-finished and ready-to-eat foods).

Ergonomic properties are primarily associated with the packaging and packaging of food products, since it is these factors that provide convenience and comfort in use.

Some types of fruits and vegetables

Dairy products, flasks. products

Edible fats, plums. butter, cakes and pastries

Ventilation, RGS

Without access to light

Canned food (meat, fish, dairy, fruits and vegetables), sugar confectionery, some non-alcoholic and alcoholic beverages

Flour, cereals, starch, sugar, salt,

some flour confectionery

Without sharp fluctuations in temperature and air temperature

Compliance with the commodity neighborhood rule

Tea, coffee, spices

Not higher than 20

No more than 70-75

Sanitary and hygienic regime storage includes requirements for the cleanliness of storage facilities (air, floor, walls, equipment, containers, etc.). The cleanliness of the warehouse is characterized by the absence of contamination: mineral, organic, microbiological and biological. Requirements for cleanliness are regulated by the SanPiN and internal regulations of warehouses and storages.

In accordance with the storage conditions for various types of food products, shelf life (shelf life, sales).

Shelf life- this is the period during which the food product, subject to the established storage conditions, retains all its properties specified in the regulatory or technical documentation (or) the sales contract. After the expiration of the shelf life, the food product can remain fit for human consumption, despite some decrease in consumer properties.

Shelf life is the period after which a food product is considered unfit for its intended use. The list of food products for which the expiration date is established is approved by the government of the Russian Federation.

Implementation period- the date until which the food product can be offered to the consumer for its intended use and until which it does not lose its consumer characteristics. This period is set taking into account some reasonable storage period for food at home. The implementation period is calculated from the date of manufacture.

According to preservation, food products are divided into:

• perishable(with a shelf life of several hours to several days): chopped meat, pates of meat and liver, cakes and pastries with custard or whipped cream, etc .;
• short-term storage goods(with a shelf life or storage of up to 1 month): bakery products, some types of confectionery, some types of fresh fruits and vegetables, etc.;
• long-term storage goods(with a shelf life of more than 1 month): frozen meat and fish, vegetable oils, flour, cereals, tea, coffee, alcoholic beverages, sterilized milk, etc.

Compliance with the conditions and terms of storage (shelf life) is one of the main factors in ensuring the quality of food products.

Loss of food products

Losses of food products arising at different stages (during storage, transportation, sale), depending on the type of lost characteristics, are divided into quantitative and qualitative.

Depending on the causes of occurrence quantitative losses are divided into two types - natural loss and pre-implementation losses.

Natural decline caused by processes related to the nature of the product itself. For reasons natural loss include: consumption of substances for respiration (for fresh fruits and vegetables, eggs, live fish), shrinkage of goods (frozen meat, fish, bakery products, etc.) due to moisture evaporation, spray (fading) of bulk products (flour, starch, salt , milk powder, granulated sugar, etc.), absorption of the liquid fraction of the product into the package ( pickled vegetables, salted fish, halva, etc.), volatilization of substances (ethyl alcohol in alcoholic beverages) and other processes.

Pre-implementation losses arise during the preparation of food products for sale and are subdivided into liquid ones (cleaning from bulk butter, removal of the head and fins from fish, crumbling when chopping meat, weighing cookies, crackers, pasta, etc.) and illiquid (removal of packaging and dressing materials, removal of filling liquids, rejection of rotten fruits and vegetables, etc.).

Quantitative losses are also called standardized, since they are written off according to the established rates.

Quality losses arise due to processes (microbiological, biological, biochemical, physical, physicochemical) occurring when the conditions of storage, transportation and sale of goods are not observed. Qualitative losses on acts are written off, therefore they are called activated... Activation is preceded by an assessment of the quality of goods by competent persons. The cost of substandard goods is written off at the expense of the profit of the trading enterprise or collected from specific persons, through whose fault these losses arose.

Requirements for packaging and labeling of food products

Various types of containers and packaging materials are used for packaging food products. The general requirements for food packaging are as follows:

• the packaging must be safe, that is, it must not contain harmful substances that, upon contact with a food product, can pass into its composition;
• the packaging must reliably protect the food product from the adverse effects of the environment;
• the packaging must be compatible with the goods being packaged, that is, it must not have undesirable effects on the consumer properties of the goods;
• packaging must comply with environmental requirements - during use and disposal, do not cause significant harm to the environment;
• the packaging should be aesthetically pleasing and comply with ergonomic requirements (see clause 5.2).

Marking applied to the packaging (label, counter-label, tag or insert sheet) of food products must be clearly understood, complete and reliable. In accordance with GOST R 51074-97 "Food products. Information for the consumer. General requirements" information on food products must contain established information (see Ch. 3, p. 3.3).

In subsequent chapters (11-14), a more detailed description of some groups of food products is given.

The quality of goods is one of the fundamental characteristics that have a decisive influence on the creation of consumer preferences and the formation of competitiveness. The quality of food products is understood as a set of properties reflecting the ability of a product to provide organoleptic characteristics, the body's need for nutrients, its safety for health, and reliability during manufacture and storage. The main properties of food products, which determine their usefulness and ability to meet human nutritional needs, are nutritional value, physical and taste properties and its preservation.

Nutritional value is a complex property that characterizes the entire completeness useful properties product, i.e. energy, biological, physiological, organoleptic value, digestibility, good quality.

The energy value of products is determined by the content of fats, proteins, carbohydrates in them. The energetic value of food products is expressed in kilojoules (kJ) or in kilocalories (kcal) per 100 g. It has been established that when 1 g of fat is oxidized in the human body, 9.3 kcal (37.7 kJ) of energy is released; 1 g of proteins - 4.1 kcal (16.7 kJ); carbohydrates - 3.75 kcal (15.7 kJ). The body also receives a certain amount of energy from the oxidation of organic acids and alcohol. Knowing the chemical composition of the product, you can calculate its energy value.

For example. The Dutch cheese contains (in%): protein - 23.5; fat - 30.9; carbohydrates - 0.2. The energy value per 100 g of cheese will be: (23.5 * 4.1 kcal) + (30.9 * 9.3 kcal) + (0.2 * 3.75 kcal) = 384.47 kcal.

But the human body, even under the most favorable conditions, does not use all the substances that make up the food, since they have different degrees of assimilation.

• - The biological value is characterized by the presence of biologically active substances in products: essential amino acids, vitamins, macro- and microelements, essential polyunsaturated fatty acids. These components are not synthesized by the body's enzyme systems and therefore cannot be replaced by other nutrients. They are called irreplaceable and must be ingested with food (meat, fish, dairy products, etc.).
• - Physiological value is determined by the ability of food products to influence the digestive, nervous, cardiovascular systems of a person and the resistance of his body to diseases. For example, tea, coffee, spices, lactic acid and other products have physiological value.
• - The organoleptic value of food products is determined by quality indicators: appearance, texture, smell, taste, composition, degree of freshness. They increase appetite and better assimilate food products that are optimal in appearance: usually fresh or little-stored fruits, dietary eggs, live fish, bakery products made from high-quality raw materials, since they contain more biologically active substances. The taste and aroma of food products are so important that in some cases, processing methods (for example, smoking fish and sausages) are used to achieve them, which even cause a slight decrease in the digestibility of protein substances. Products with a dull color, irregular shape, uneven surface and an excessively soft or rough consistency are less digestible; containing less biologically active substances; with low nutritional value. Products with defects in appearance and consistency often contain substances that are harmful to the human body.
• - The digestibility of food is expressed by the coefficient of digestibility, showing how much of the product as a whole is used by the body. Digestibility depends on the appearance, consistency, taste of the product, the quality and quantity of nutrients contained in it, as well as on age, human well-being, nutritional conditions, habits, tastes and other factors. With a mixed diet, the digestibility of proteins is 84.5%, fats - 94, carbohydrates - 95.6%.
• - The good quality of food is characterized by organoleptic and chemical indicators (color, taste, odor, texture, appearance, chemical composition), the absence of toxins (toxic substances), pathogenic microbes (salmonella, botulinus, etc.), harmful compounds (mercury, lead) , seeds of poisonous plants and impurities (metal, glass, etc.). According to their good quality, food products are divided into classes:
• - goods suitable for intended use (subject to sale without any restrictions);
• - goods conditionally suitable for use for their intended purpose (non-standard goods or marriage with removable defects);
• - dangerous goods unsuitable for intended use (cannot be sold and must be destroyed or disposed of in compliance with certain rules).

Products that are fit for their intended use can be competitive in the marketplace and provide their manufacturers with confidence in the success of their business. During the transition period, many Russian enterprises are still unable to establish the production of competitive products and the main reasons for this situation are the low level of technical equipment of enterprises, insufficient professional training employees, financial difficulties associated with a rigid taxation system, etc.

Physical and taste properties

Physical properties are taken into account when assessing the quality of goods, determining the terms and conditions of storage.

Physical properties include shape, size, mass, color, transparency, viscosity, density, etc.

The taste properties of food products are composed of the sensations of taste and olfactory sensations - smells.

There are four types of taste: sweet (sugar), salty (salt), sour (vinegar), bitter (glycosides, alkaloids). Smell is a sensation perceived by the sense of smell. Smell is an important indicator in determining the quality of wines and drinks, where the aroma manifests itself in the form of a bouquet of sensations.

Persistence

Preservation is the property of a product to preserve consumer qualities for a certain period of time (subject to certain conditions) established by a standard or other regulatory documents.

Depending on the persistence, all foodstuffs divided into:

• - perishable (meat, fish, milk, etc.);
• - suitable for long-term storage (flour, cereals, sugar, canned food, etc.)

The composition of the daily diet includes certain food products consumed in natural form or after various mechanical and thermal culinary processing... Each food product is distinguished by its special, inherent property of impact on the body. Depending on the therapeutic purpose of the diet, some foods in the diet are quantitatively limited or completely excluded, others are allowed only after special culinary treatment.

When compiling a diet, it must be remembered that various foods differ in their nutritional value, but there are no exceptionally harmful or exceptionally useful ones among them. Foods are beneficial when the principles of balanced, adequate nutrition are followed, but can be harmful if these principles are not followed. There are no food products that satisfy the human need for all nutrients. The use of combined products is promising, which in terms of composition and properties best meet the needs of people.

The main functional properties of some food products are listed below.

Milk and dairy products

In their own way chemical composition dairy products occupy an exceptional place among animal products used in human nutrition. This is due to the favorable ratio of amino acids included in the milk protein, good digestibility of fat in a state of fine emulsion, special properties of milk sugar, vitamin and mineral composition of milk.

Whole fresh milk is used in medical nutrition for gastritis and gastric ulcer, cardiovascular diseases, especially with circulatory failure, tuberculosis, inflammatory processes of various etiologies. Milk is contraindicated for enterocolitis, some forms of gastritis, nutritional allergy.

Lactic acid products (kefir, yogurt, yogurt, acidophilic drinks) are characterized by high acidity due to the development of beneficial microflora; contain a significant amount of B vitamins (especially B2), have pronounced antimicrobial properties due to the presence of antibiotic substances.

Some fermented milk contains alcohol, which is formed as a result of alcoholic fermentation caused by some yeast (kefir fungi): in fat kefir - up to 0.6%, in kumis - up to 2.5%.

Due to its properties, mare kumis is widely used in the diet for tuberculosis. Some types of milk (chal made from camel milk, koumiss) stimulate the nervous system and stimulate appetite.

Buttermilk - secondary milk product, formed during the receipt of butter after whipping cream. Due to the high content of lecithin, buttermilk is used for liver diseases, diseases of the hematopoietic organs, nervous disorders, atherosclerosis, constipation and other diseases.

Cream and sour cream are products with a high content of emulsified fat. They are obtained by separating whole milk (sour cream is additionally fermented, which increases its acidity to 90 0 T). In medical nutrition, cream and sour cream are used for gastritis, peptic ulcer disease, as a fat component in cooking technology, where the exclusion of fats is shown.

Curd is obtained by acidic or acid-rennet coagulation of milk. In cottage cheese, milk proteins, due to conformational changes and a certain spatial arrangement of molecules, have more accessible and easily attacked properties for digestive enzymes. Cottage cheese contains a large amount of water- and fat-soluble vitamins (100 g of the product contains about one daily requirement of vitamins A, E and B12; about half of the daily requirement for thiamine and riboflavin).

The balanced chemical composition of cottage cheese makes it an indispensable product in the diet, however, due to its high acidity (up to 270 0 T in low-fat cottage cheese of the first grade), its use is limited. In case of stomach diseases, the acidity of cottage cheese should not exceed 170 0 T. In this regard, for people suffering from such diseases, cottage cheese is made by curdling fresh milk calcium salts or table vinegar. The acidity of such curd does not exceed 50 0. To add a sour taste, sour cream is sometimes added to such curd.

Cheeses are obtained by lactic acid or enzymatic precipitation of milk proteins with subsequent removal of whey. In terms of their chemical composition, cheeses are protein-fat concentrates, and proteins and fats retain the properties of natural milk in cheeses.

As complete food products, cheeses are used in medical nutrition after infectious diseases and operations as a source of complete protein and calcium, as well as due to their acidotic properties.

Cheese stimulates the central nervous system, especially at night. This is probably due to the fact that as a result of the ripening of cheeses, amine compounds are formed - phenylethylamine and tyramine.

Ice cream is a highly valuable food product because it contains milk, cream, eggs, sugar, fruits and berries and other components. In medical nutrition, ice cream is used for internal bleeding (due to the low temperature, ice cream reflexively narrows the blood vessels of the internal organs and expands the peripheral vessels). Ice cream should be avoided in diets where thermal sparing is indicated.

A protein powder mixture is made from skimmed milk powder and clarified blood of slaughtered animals. The product is rich in B vitamins, easily absorbed iron, calcium and other mineral elements. The mixture is indicated for peptic ulcer disease, gastritis, colitis, anemia.

Egg products

Eggs are classified as complete food products. They are used in the diet quite often. All nutrients are contained in the egg in a balanced ratio. Freshly laid egg white is used as an alkalizing factor in inflammatory diseases. However, you cannot use raw egg whites as they contain the mucoprotein avedin, which binds vitamin H (biotin). The crude protein contains a trypsin inhibitor, and therefore up to 50% of the egg white is not hydrolyzed and is quickly evacuated from the stomach. It is used in the treatment of peptic ulcer disease.

Significant (5-10 times) predominance of lecithin over cholesterol contained in egg yolk ensures its correct use by the body. Therefore, eggs cannot be completely excluded from the diet.

Raw egg yolk causes a contraction of the gallbladder and the secretion of bile, which leads to a limitation of the number of eggs in the diets for patients with cholecystitis and cholelithiasis.

Egg products contain sulfur-containing amino acids, which are involved in the synthesis of thiol compounds, which determines their use in diseases of the nervous system and the inclusion in diets of therapeutic and prophylactic nutrition for people whose work is associated with exposure to neurogenic industrial substances (arsenic, mercury, lead, tin). The presence of lecithin and iron in egg products enhances hematopoiesis.

Meat and meat products

The diet uses various types of lean meat of young rabbits, poultry, cattle and small ruminants, pigs, as well as some offal (liver, heart, tongue).

Some types of meat products contain a high amount of iron, which is taken into account when drawing up diets for people with diseases of the hematopoietic organs. Experimental results have shown that raw heart puree with the addition of apples, sugar and spices has a beneficial effect on circulatory insufficiency.

The digestibility of meat depends on its type and method of cooking. It was found that 250 g of boiled veal leaves the stomach in 2-3 hours, boiled beef in 3-4 hours, fried beef in 4-5 hours.

In general, pepsin and trypsin digestion of meat proteins is slower than that of fish proteins. Proteolysis of pork proteins is especially slow. Chicken and young lamb are best digested. Lean meats are less digestible. Digestibility can be increased by first beating off the meat before cooking (chopped dishes are digested even faster), as well as frying the meat with low heat. Digestibility meat dishes increases with the increase in the thoroughness of chewing. It is better to boil semi-finished meat products, rich in connective tissue, since this type of thermal cooking ensures effective breakdown of connective tissue proteins.

In the diet, the quantitative and qualitative composition of extractives is of great importance. Nitrogenous extractives of muscle tissue, in addition to soluble proteins, include creatine, creatinine, carnosine, methylguanidine, inositic acid, carnitine, amino acids and purine bases, which include hypoxanthine, guanidine, xanthine (which are part of nucleic acids).

A concentrated broth with a 1: 1 hydromodule contains up to 8 g of extractives and purines, 2 g of proteins, 9 g of glutin, 2.5 g of fat and 4.7 g of minerals.

Table 1

During heat treatment, depending on the type of product, extractive substances are removed: when cooking from 100 g of meat in a piece until cooked, 65% of extractives are removed, when cooking in the form of minced meat cutlets with bread - 38%, from minced meat with rice - 27%, and cutlets without bread - 52%

All meat extractives stimulate gastric secretion, stimulate the central nervous system and increase appetite. The end product of purine metabolism in humans is uric acid. This determines their differentiated use in medical nutrition.

The liver is most widely used in nutritional therapy (for urolithiasis associated with epithelial disorders) due to the presence of a significant amount of B vitamins, fat-soluble, hormones, minerals and other substances.

Gelatin is a defective protein for the hydrothermal breakdown of collagen. The property to form jellies, characterized by easy digestibility, and not having an exciting effect on the secretory organs, allows it to be used in the diet and in cardiovascular diseases. It was found that jellies from some by-products containing an increased amount of connective tissue proteins are advisable to use for internal bleeding. The mechanism of this phenomenon (the positive effect of gelled collagen) has not been established, however, gelatin in the jelly is more effective, since in its pure and dialyzed form it loses its ability to enhance blood coagulability.

Some types of sausages are also used in diet therapy. Meat sausages differ in the method of preparation (boiled, semi-smoked, smoked, uncooked smoked). Thanks to the spices contained in the recipe and smoking, they stimulate the appetite well. It is advisable to use in the diet for diseases of the hematopoietic organs blood sausage and brawn, as they are high in iron.

However, it must be remembered that semi-smoked, smoked and fatty sausages burden the digestive organs and are practically not used in medical nutrition. The diet uses boiled sausages, especially doctoral, dietary, dairy, children's, diabetic.

Fish and non-fish aquatic raw materials

Fish and non-fish aquatic raw materials (seaweed, mussels, crabs, shrimps, crayfish, lobsters, lobsters, etc.) are a significant reserve for the production of special-purpose products at public catering establishments. Products of this group serve as a source of complete protein, as they contain all essential amino acids. This is especially true for caviar of small fish (on average, fish of various species contain 15-20% protein).

100 g of loose caviar contains 0.95 g of tryptophan; 3.39 g of lysine and 1.27 g of methionine.

In the diet, mainly lean fish and fish of medium fat content (up to 8%) are used. Fatty fish (herring, eel, sturgeon, stellate sturgeon, beluga) are used less often. However, it should be borne in mind that some fish species contain a significant (more than 15%) amount of fat (cod liver contains up to 68% fat). Fish oil is high in vitamins A and D (up to 10,000 IU).

The nutritional value of fish and non-fish aquatic raw materials fluctuates depending on age, diet, season, species characteristics and other factors. The most significant changes occur in the chemical composition during reproduction.

Chum salmon during spawning loses more than 7% of protein substances; the amount of fat is reduced by 120 times.

Due to the low content of connective tissue in fish meat and a relatively low content of hydroxyproline, the rate of digestion of fish meat and non-fish aquatic raw materials is comparable to the time of digestion of milk proteins. This is facilitated by the increased (in comparison with meat of slaughter animals) secretion of gastric juice. Dried and dry fish are digested much worse.

Connective tissue is composed of nonessential amino acids, of which three are predominant: proline, glycine, and hydroxyproline. Amino acids connected by an amide (peptide) bond are twisted in the form of spirals. The strength of this framework depends on the presence of hydroxyproline, which is the main forming element of the connective tissue structure.

Fish contains a significant amount of purine bases (50-100 mg%) and uric acid (10-30 mg%). A significant amount of these substances are found in canned food (especially sprats and sardines).

The rationale for the use of fish meat and seafood in diets for diseases of the kidneys, stomach and metabolic diseases are the results of experiments showing the content of extractive substances in the feedstock and their transfer to the cooking medium. It was found that the amount of residual nitrogen in urine when consuming fish is 2 or more times higher than when consuming meat products (this is the basis for reducing the consumption of fish products in case of corresponding diseases).

When using salted fish and caviar, it is necessary to take into account the content of table salt in it: in granular - 5-10%, in pressed - 5%, in caviar of small fish - up to 10%. Fresh caviar of small fish has lipotropic properties, which has found application in diseases of the liver and cardiovascular system.

Some fish dishes(mainly gastronomy) are distinguished by their high taste. They are included in the diet in a limited amount to increase appetite.

In anti-sclerotic diets, the use of all types of seafood increases the coagulating ability of the blood, stimulates the excretion of cholesterol, and normalizes lipid metabolism. Seaweed stimulates intestinal motility and is indicated for constipation, as well as in cases of hypothyroidism (decreased thyroid function).

Flour, bran, bread

The flour obtained by fine grinding consists of small particles of the center of the grain, the outer layers of which have been removed. The finer the grinding and the higher the grade of flour, the less proteins and especially minerals and vitamins in it. dietary fiber, but more starch and better digestibility and assimilation of starch and proteins.

Soy flour rich in proteins, B vitamins, dietary fiber, lecithin and other phospholipids is used for flour products for liver diseases and atherosclerosis.

Wheat bran is rich in dietary fiber, B vitamins, magnesium, potassium and is used in medicinal cooking to be added to flour products, cereals, soups, meat, fish, and vegetable chopped dishes, for making vitamin drinks. They are used in diets for hypertension, diabetes mellitus, atherosclerosis, obesity, constipation, and cholelithiasis. Bran washed from starch is used for kidney diseases, diabetes mellitus, obesity.

In the diet they use different varieties white and rye bread, as well as their specialized (dietary) varieties, which are developed for people with certain diseases (for example, salt-free bread or bread with an increased amount of ballast substances for patients with obesity and diabetes mellitus).

Bread lingers in the stomach for a long time due to the slow attack by pepsin and trypsin (the exception is White bread from flour top grade). Bread requires three times more gastric juice than milk proteins.

Vegetables and fruits

Vegetable products are widely used in dietary nutrition. Healing properties are possessed by black currants, raspberries, rose hips, pumpkin, prunes, dill, onions, etc. Most vegetables and fruits are sources of water-soluble vitamins, mineral salts, enzymes, organic acids and tannins. Fruits and vegetables promote bile secretion, stimulate intestinal motility and promote the elimination of cholesterol. The cell walls of plants contain pectin substances (polymers consisting of galacturonic acids), which, when swollen in the body, form sparingly soluble complexes with organic and inorganic toxins (radionuclides, heavy metals, etc.). The ability of pectin substances to adsorb toxins depends on the content of free (non-esterified) carboxyl groups.

With a low calorie content, fruits and vegetables are large in volume, which contributes to a feeling of fullness. Plant foods contain tartronic acid, which inhibits the conversion of carbohydrates into fats; the ash residue of most fruits and vegetables has an alkaline reaction, which serves as a regulator of the pH balance in the body (prevents acidosis).

Deciduous greens (parsley, spinach, sorrel, green onions etc.) is distinguished by a large amount of vitamins C, E, K and some B vitamins (pyridoxine, folic acid, inositol). In moderation, the use of leafy vegetables is indicated for atherosclerosis. Due to the high content of oxalic acid (up to 400 mg%), leafy vegetables (especially sorrel, rhubarb and spinach) are excluded when there is a deficiency of iron and calcium (it blocks the absorption of these elements through the formation of insoluble salts). The presence of an increased amount of fiber makes fruits and vegetables a poorly digestible food, which is used for constipation.

There is an opinion that raw cabbage juice, due to the presence of vitamin U, contributes to an effective effect on the body in case of gastritis, peptic ulcer, hepatitis and colitis. However, when drawing up diets, it must be remembered that cabbage juice has a saponifying effect and promotes gas formation.

Sauerkraut also has medicinal properties. As a result of mixed fermentation (alcoholic and lactic acid), it becomes more accessible for the action of digestive enzymes. The juice sauerkraut stimulates the work of the secret glands. Due to the large amount of lactic acid, juice is indicated for diabetes mellitus.

In medical nutrition are widely used cauliflower... It contains up to 70 mg% ascorbic acid; 1.4 mg% iron and 0.1 mg% vitamin B1. Cauliflower contains a reduced amount of sulfur and fiber, which makes it easier to digest without irritating the walls of the stomach. Cauliflower is not recommended for gout and kidney disease, as it contains much more purines than cabbage.

The main tuber used in human nutrition is potatoes. It is widely used in the diet as it is low in fiber. However, among other vegetables, potatoes are high in starch, which makes them high in calories and is excluded from diets recommended for obesity.

Potato proteins are complete (they contain all essential amino acids), but the amount of protein is 8-12 times lower than in animal products. According to some researchers, raw potatoes contain a pepsin inhibitor, which is why raw potato juice is included in the diet for stomach ulcers and gastritis.

Potatoes are easy to digest - 150 g of potatoes are evacuated from the stomach in 2-3 hours. This is obviously due to the presence of solanine sugar, which stimulates the activity of the gastrointestinal tract. In some people, potatoes, due to their high starch content, cause increased gas formation; when combined with carrots, this phenomenon is noted much less often. The high content of potassium (in comparison with sodium) has a diuretic effect of this tuber and determines its use in the diet of people with diseases of the kidneys and heart.

Mechanical and thermal culinary processing should contribute to the preservation of nutrients in the product (mainly vitamins and mineral salts). To do this, you need to use steam cooking, in a peel, baking; recommended potato dishes in mechanically sparing diets - mashed potatoes and soufflés.

Other types of root crops (beets, carrots, rutabagas, etc.) are used for food mainly in boiled form. Many of them contain sugars (up to 7% or more), mineral elements (potassium and iron are very important, as well as other elements that make up the ash residue and have alkaline properties), betaine, which is necessary for the synthesis of choline. Betaine and choline prevent fatty degeneration of the liver. The activity of betaine is three times lower than that of choline.

The proteins of most root crops are defective (the rate of some amino acids is 50% or less). When vegetables are included in the diet, the digestibility of protein ingested with food increases by an average of 10-20%.

Of particular practical interest is protopectin, which is contained in root crops in therapeutic and prophylactic quantities. During heat treatment, water-insoluble protopectin is converted into soluble pectin. The property of pectins to adsorb cholesterol, heavy metal ions, radionuclides, organic poisons and other substances toxic to the body is due to their structure. During hydrolysis, pectins give a significant amount (up to 70%) of galacturonic acid, which has free carboxyl groups and has an adsorption capacity.

Radishes, rutabagas, radishes, onions, garlic and other vegetables have a choleretic effect due to the presence essential oils and phytoncides (defenzonate, sinigrin, allicin, sativin). This property is enhanced when used as a dressing of vegetable oils (especially olive). Most of the substances have antibiotic and other medicinal properties (they are used to reduce putrefactive processes in the intestine, to normalize pressure, in atherosclerosis). However, these vegetables are contraindicated for peptic ulcer disease, gastritis and kidney disease.

Pumpkin, due to the high content of iron and potassium, is used for diseases of the hematopoietic organs and as a diuretic. Pumpkin seeds have medicinal and prophylactic properties against helminthic invasion.

Cucumbers, melons and watermelons, due to their high water content (up to 97%) and potassium and low sodium content, have a diuretic effect. Cucumbers are shown when compiling rations for fasting days ( low calorie diets). There is evidence of the activity of tartronic acid contained in cucumbers and inhibiting lipogenesis. Watermelons and melons contain up to 0.15 mg% folic acid.

Legumes are a source of protein, carbohydrates (and in soy - and fat). Leguminous protein - legumin is less complete than animal tissue protein due to the small amount of deficient amino acids - tryptophan, methionine and lysine. Soy is an exception. It contains 0.714%; 0.927% and 1.826% tryptophan, methionine and lysine, respectively, which is 3; 1.9 and 1.1 times more than in beef meat.

Legume lipids are represented by highly unsaturated trigycerides and lecithin. The presence of a significant amount of fiber (up to 5%) contributes to irritation of the gastric mucosa, methiorism and prevents the rapid breakdown of starch.

In terms of digestibility, legume proteins are classified as slowly attacked by pepsin and trypsin. Heat cooking promotes the breakdown of proteins. Some legumes (soybeans, beans) contain proteinase inhibitors. Antienzyme substances can remain active after two hours of boiling.

Thermal cooking of legumes should involve removing (or softening) the fiber-rich skins: cooking in an alkaline medium (soft water) ensures better digestion and absorption of the legumes. Note that with the exception of green peas and soybeans, legumes contribute to a shift in the pH of the body's environment to the acidic side (promote acidosis).

In medical nutrition, fruits, berries and nuts are widely used in fresh, boiled, dried and canned form. When using fruits and berries, it is necessary to take into account the qualitative and quantitative composition of the sugars, pectin and tannins, organic acids, essential oils, mineral salts and vitamins they contain. It must be remembered that in the same fruit, depending on the selection, the content of nutrients can vary significantly.

Of the three organic acids found in fruits, tartaric acid gives a sharper sensation of sour taste. The sensation of sourness depends not only on the amount, but also on the type of organic acid. The most pleasant sensation is provided by citric acid.

An astringent and tart taste is given to the fruit by tannins, the presence of which justifies their use in the diet.

Carbohydrates in fruits are mainly represented by monosaccharides: glucose and fructose (less often - sucrose, which forms glucose and fructose during hydrolysis). Due to the fact that fructose is absorbed without insulin, fruits containing it (for example, pome fruit) are recommended for diabetes. In stone fruits (except for cherries and cherries), glucose and fructose predominate. In berries, the amount of glucose and fructose is about the same, but they have the least amount of sucrose.

Fiber in berries contains from 0.3% (cherries) to 5.5% (raspberries). Other indigestible carbohydrates include pectin. Its technological property to form jellies (jelly) determines the widespread use of fruits and berries in the diet. The berries are easily evacuated from the stomach and are easily digested. Most fruits and berries prevent acidosis. Shown are fruits and berries for cardiovascular insufficiency, obesity, liver and kidney diseases.

The increased amount of potassium determines the diuretic properties of fruits and berries. The potassium-sodium ratio ranges from 130: 1 to 400: 1, which is beneficial for the human body. The high content of iron and copper in stone fruits made it possible to recommend them for anemia and anemia.

Canned and dry fruits and berries, juices based on them (especially with pulp), due to the seasonality of obtaining the main raw material, are widely used in medical nutrition, since they very often retain the medicinal properties of fresh products.

Due to their high calorie content, nut fruits have not found wide application in diet therapy. They are recommended in a shabby form for hypertension, constipation, anemia and atherosclerosis. Due to their high fat content, nuts stimulate bile secretion.

Mushrooms are also used little in medical nutrition, since they have a low nutritional value and contain a lot of nitrogenous extractive substances and purine bases. Due to the high fiber content, mushroom proteins are poorly absorbed.

Cereals and pasta

Cereals made from various types of cereals, as well as pasta are widely used in the diet.

Proteins of cereals and pasta are limited in some amino acids. The amount of fiber is usually low and depends on how the cereal is processed, and in pasta, on the type of flour. The ash residue of cereals has an acidic reaction. Very fine flour is prepared from some types of cereals (this is especially important for mechanical sparing).

Oatmeal (oatmeal, rolled oats, oatmeal), with proper heat cooking, form slimy decoctions, which are used for gastric diseases. Oatmeal proteins have lipotropic properties (found application in diseases of the heart and liver).

In chronic lead poisoning, oatmeal is included in the diet, which helps mobilize lead from the depot and remove it from the body. IN baby food oatmeal cooked in milk, which compensates for the calcium deficiency.

Semolina due to its good perivarability, it is used for kidney diseases. Corn grits contains poorly digestible protein, but well inhibits the processes of fermentation and putrefaction in the intestines.

Millet, although it contains a lot of nicotinic acid and mineral elements (copper, nickel, manganese, zinc), but it is used to a limited extent due to the rapid oxidation of the contained lipids. Fresh millet is indicated for diseases of the cardiovascular system and liver due to its lipotropic properties.

Buckwheat grain(especially longitudinal) contains a lot of fiber, since part of the shell remains on the grains. Combined with milk buckwheat gives the body a perfect aminogram. Buckwheat is rich in lecithin, which leads to its use in diseases of the liver, nervous and cardiovascular systems.

Barley grains (pearl barley and barley) contain a lot of fiber, which is used in the treatment of constipation. The increased amount of folic acid and iron makes it possible to recommend them for anemia.

Thanks to grinding, rice contains only 0.4% fiber. It is widely used in medical nutrition for diseases of the gastrointestinal tract. When boiled, rice forms a slimy broth. Protein-starch mucus weakly stimulates gastric secretion and quickly leaves the stomach.

Sago groats are obtained by processing sago palm starch and are used in diets in which it is necessary to exclude cereal glutein.

Combined cereals have an improved amino acid composition, an increased amount of protein, minerals and vitamins of group B. For their production, fortifiers (milk, soy flour, yeast) are introduced into cereal flour of one or more types, the mixture is steamed and the cereal is molded. These cereals do not contain impurities, quickly boil down, and are convenient for preparing various dishes. When fortified with skim milk rice flour receive cereals "Health", buckwheat - "Pionerskaya", oatmeal - "Sportivnaya".

For cereal broths and mashed cereals in mechanically and chemically gentle diets, they use diet meal- buckwheat, rice, cereal.

Pasta contains few ballast substances and is highly digestible. The nutritional value is increased by adding egg products to the dough. Exclude pasta for obesity and diabetes mellitus, as well as celiac disease (a disease in which proteins of cereals are excluded from the diet).

Sugar and flavoring products

The first group is foods high in sugar. Distinctive feature products of this group (drinks, sweet dishes, confectionery) are of high energy value. Due to the high calorie content, the use of sugar should be moderate, and sometimes completely excluded (for example, with obesity or diabetes). Sugar helps to bind water in the body. At the same time, the presence of sugar in the diet is a prerequisite for the detoxifying function of the liver.

Excess sugar disrupts the normal course of the Krebs cycle, leading to the accumulation of acetyl coenzyme A, which is involved in the synthesis of fatty acids and cholesterol

Increased consumption of sugars leads to disruption of the processes of excitation and inhibition in the cerebral cortex, and also impairs the activity of the cardiovascular system.

Jellied confectionery products have good organoleptic characteristics, but have a low nutritional value. The expediency of their use is explained by the presence as a structural element of various pectins (beet, apple, citrus), which have adsorption properties in relation to toxic substances of various nature.

Bee honey contains up to 75% sugars. Having some medicinal properties (for cardiovascular diseases, peptic ulcer, tuberculosis), honey is included in the diet, taking into account the general effect on the body of an increased amount of sugar. In addition, honey contributes to the manifestations of allergies. The daily requirement for honey should be no more than 120-150 g.

Starch hydrolysis products (molasses, maltose syrup) are rarely used in diet therapy. They are sometimes used as a substitute for sugar for liver disease and heart failure.

Cocoa and chocolate are limitedly used in medical nutrition. In the diet, they play the role of predominantly flavoring fillers and increase the calorie content of the diet. Although these foods are high in iron, it is not used in the diet, since the high content of iron-binding oxalic acid in cocoa and chocolate makes this element difficult to digest.

In the diet, a special place is given to sugar substitutes - hexatomic alcohol sorbitol and pentaatomic alcohol - xylitol. In terms of the degree of sweetness, xylitol is equivalent to sucrose, and sorbitol is half as sweet. Both alcohols are recommended for obesity and diabetes instead of saccharin because they are non-toxic. Energy value of xylitol - 4 kcal / g, sorbitol - 3.4 kcal / g. Xylitol, to a greater extent than sorbitol, has a choleretic and laxative effect when taken on an empty stomach in an amount of 30-35 g. A dose of xylitol in the range of up to 50 g per day during meals does not cause relaxation in several steps.

Due to the significant content of caffeine (up to 3.3%), tea has a stimulating effect on the nervous system, improves vascular tone, slightly increases blood pressure. Tea is recommended for various colitis due to its high tannin content.

Coffee contains tannins and a large amount of niacin, which makes it advisable to use it when indicated. Coffee has a pronounced tonic effect and stimulates the central nervous system.

In medical nutrition, the content of table salt is very often limited, since sodium cations support inflammatory processes, increase the water-holding capacity of tissues, increase blood pressure, and stimulate the central nervous system. Table salt is indicated for severe sweating, diarrhea, burns and vomiting.

Spices are plant products that improve the taste and aroma of food due to the presence of essential oils, glycosides and other substances in them. Dried plant parts are consumed: fruits (anise, cumin, coriander, cardamom, pepper, vanilla), seeds (dill, nutmeg), flowers (saffron, cloves), leaves (bay leaf), bark (cinnamon), roots (ginger) ... The use of approved spices and food acids is especially important for “masking” salt-free dishes; in other cases, the use of spices is limited (except for diets No. 2, 9, 15 and others, depending on the severity of the disease).

Sanasol is an imitator of table salt. Consists of potassium salts (70%), calcium and magnesium, ammonium chloride and glutamic acid. Sanasol is added to the second (less often - to the first) dishes immediately before their use.

The chemical composition and taste of food products are determined by the content of food substances and other compounds (organic acids, tannins, essential oils, alcohols, etc.) in them. By chemical composition, nutritional value and the biological effect of food products are mixed substances. Some of them are of primary importance as sources of plastic ("growth") substances (food products of animal origin - meat, fish, milk, etc.); others serve mainly as energy sources (processed grain products, fat); still others provide the supply of the necessary biologically active components (vegetables, fruits, vegetable oils, yeast, liver, lactic acid products).

For the chemical composition and nutritional value of some of the most common foods, see the table.
The digestibility of food products depends on various factors, including the ratio of animals and plant products contained in the diet, methods of cooking food, the age of a person, and the state of the gastrointestinal tract. Plant products are less digestible than animals, especially proteins. The protein digestibility of food products of animal origin reaches 96%; 70-85% of protein is absorbed from plant foods, depending on the type of food and the nature of its processing. The digestibility of plant products increases slightly in mixed foods. With a conventional mixed diet, the assimilation of protein is 84.5%, fat - 94%, - 94-96%.

When determining the nutritional value of food products, it is necessary to take into account the content of waste - inedible parts of food products (peel of potatoes, some vegetables, entrails and poultry, bones and meat, etc.). For some food products, waste is up to 50% of the weight of the product sold.

Spoilage of food is caused by the decomposition of organic substances (proteins, fats, carbohydrates) contained in them. The accumulation of decomposition products causes specific unpleasant changes in the organoleptic properties of food products. Under normal storage conditions, food products are classified as non-perishable. The first include meat, fish, milk, egg melange, many berries, food greens, etc., which under the influence of microorganisms quickly deteriorate. Non-perishable food products (grain, flour, cereals, pasta, etc.) usually contain little water. In order to lengthen the shelf life of food products, they are subjected to special processing - canning (see Canned food).

When implementing the current storage conditions for food products, it is necessary to monitor the fulfillment of the following requirements.
1. Compliance with the temperature regime while preserving perishable products.

2. Compliance with the established shelf life of food products.

3. Inadmissibility of joint storage of finished products with raw foods and prohibiting the storage of spoiled food.

4. Regular disinfection, cleaning and cleaning of refrigerated chambers, storerooms, cellars and other food storage areas.

In the USSR, the quality of food products is controlled by state bodies. The main legislative documents are State All-Union Standards (GOSTs) and technical conditions (MRTU, RTU TU, V TU).

Each standard covers all the most important issues related to the quality of the product, gives physicochemical and bacteriological indicators, rules for organoleptic evaluation, packaging, reception systems, research methods, etc. that is, products that, after processing, can be used for food.

Only the sanitary service can decide the suitability of a non-standard product for nutritional purposes. Food quality control is carried out by the State Quality Inspections under the ministries and departments, supervision over the observance of sanitary and hygienic indicators is carried out by the sanitary and epidemiological service of the ministries of health.

Food products are classified as animal, vegetable, and synthetic.

In terms of chemical composition, nutritional properties and biological action, food products are mixed substances. Some of them are of primary importance as sources of plastic and growth substances, others serve mainly as a source of energetic materials, while others provide the supply of necessary, vital, biologically active components (see table). The most important component of food of animal origin is protein (see Proteins), which contains all the essential amino acids. The digestibility of animal protein reaches 96%. The assimilation of protein from plant foods is in the range of 70-85%, depending on the food product and the nature of its processing. The use of animal and plant foods in certain ratios allows for optimal protein nutrition by complementing their amino acid composition.

Sources of plastic substances, in addition to protein, can include food products rich in assimilable calcium (see) and phosphorus (see). In this respect, milk (see) and cheese (see) are unsurpassed, the calcium of which is in the most favorable ratio with phosphorus.

Energy sources in human nutrition are foods rich in carbohydrates (see) and fats (see). The main sources of carbohydrates are processed grain products, mainly bread (see Bread, bread products), cereals (see). The digestibility of carbohydrates reaches 94-96%. Due to them, more than half of the energy value of the daily diet is provided. Sugar and sugary foods are also an important source of energy (see Honey, Confectionery, Sucrose, sugar) and fats.

The third group of food products are sources of biologically active components of poverty: vitamins (see), enzymes (see), phosphatides of trace elements (see). These include many vegetables (see), fruits (see), yeast (see), vegetable oils, and from animal products - liver, fish fats, especially liver, lactic acid products.

Vegetables, fruits, berries supply the main amount of ascorbic acid, P-active substances and carotene, as well as pantothenic and folic acids, inositol, etc. Natural concentrates of ascorbic acid and vitamin P are black currants and citrus fruits, in particular oranges, in which, along with these vitamins contain especially a lot of pectin substances (12%) and inositol (250 mg%).

The high quality of food products in the USSR is ensured by compliance with the requirements of GOST and temporary technical conditions (VTU), which are mandatory for all organizations that produce and supply food. The release of non-standard food products, as well as their falsification, are punishable by law.

Food products that are restrictedly allowed in the USSR include surrogates that can be produced instead of natural food products only by special permission, for example, barley coffee, fruit tea, etc. Surrogates should not contain any harmful substances.

Nutritional and biological value of basic food products

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Suited as food for us from the day of creation
Animal products and plants,
A variegated range of salts and minerals,
Medicines to heal ailments.
Ibn Sina

The number of consumed natural products is limited: mainly fresh vegetables, fruits, berries, nuts, honey. Most of the products are consumed after processing: sausages, confectionery, bakery products, dairy products, various dishes, etc. Food products differ in chemical composition, digestibility, assimilability, the nature of the effect on the human body, which must be taken into account when constructing therapeutic diets and choosing the best methods of culinary processing.

One of the manuals of Tibetan medicine says: “There is no such substance in nature that would not be suitable as a remedy. If you look at nature through the eyes of a doctor looking for medicines, you can say that we live in the world of medicines. " Many gifts of nature are successfully used in folk medicine and serve as raw materials for the preparation of various medicines.

Brief description of the dietary properties of basic food products

Milk

Contains proteins, complete in amino acid content. The fatty acids in milk lipids are mostly saturated. Milk has a high content of calcium, magnesium and phosphorus, which are in an easily digestible form.

Milk and the products obtained from it contain most of the nutrients necessary for the body, which are favorably balanced and well absorbed. Milk, especially in a warm form, requires a minimum tension of the secretory function of the stomach for digestion and quickly leaves it.

Milk and many dairy products have dietary properties... In its natural form and for the preparation of various dishes, it is indispensable in the medical nutrition of many diseases. For example, milk is relatively high in potassium and low in sodium, which allows for increased urination with edema.

Fermented milk drinks (kefir, acidophilus, etc.)

Compared to milk, these products are easier to digest and assimilate, stimulate the secretion of digestive juices, normalize the motor function of the intestine and suppress putrefactive fermentation processes in it. The value of fermented milk products is that they contain microorganisms and their metabolic products (antibiotics), which inhibit the activity of putrefactive bacteria in the intestine.

Acidophilic drinks are useful for chronic gastritis with low acidity of gastric juice, colitis, furunculosis, etc.

Cheeses

They are very valuable food products. In addition to cheese, such products include only eggs and caviar. The food substances of milk are concentrated in the cheese. Cheese is characterized by a high content of protein, fat, easily digestible calcium and phosphorus. In medical nutrition, mild, slightly salted and preferably low-fat cheeses are used, more often in diets for tuberculosis, chronic intestinal and liver diseases, during the recovery period after infectious diseases, with bone fractures. Grated cheese is easier to digest than sliced ​​cheese. IN processed cheeses less protein, fat, calcium than in conventional hard cheeses.

Cottage cheese

Differs in a high content of complete easily digestible protein, calcium and phosphorus. It is widely used in medical nutrition (atherosclerosis, liver disease, diabetes mellitus, burns, bone fractures and other diseases).

Meat and meat products

Meat is useful as a source of complete protein, a number of vitamins and minerals. Complete meat proteins (sufficient content of essential amino acids). The protein content in various types of meat: beef - 18-20%, fatty pork - 11.7%, bacon pork - 17%, mutton - 15.6 - 19.8%, poultry - 18-21%. Meat fats contain mainly saturated fatty acids.

Meat and meat products contain relatively high amounts of B vitamins, phosphorus, potassium, iron and zinc. Minerals contained in meat are well absorbed.

Rabbit meat contains 21% protein, 7-15% fat. The muscle fibers of rabbit meat are small, which makes it easier to digest. Compared to the meat of other animals, rabbit meat contains less cholesterol, more phospholipids, and iron. All this makes it possible to widely use rabbit meat in various diets.

The digestibility of meat depends on the type, age and fatness of the animals, the part of the carcass, and the type of culinary processing. Boiled or minced meat boils better than fried or chunks. Very skinny meat is digested worse than well-fed, beef is worse than veal, chicken is worse than chicken. Parts of the carcass that are poor in connective tissue (dorsal, lumbar) are better digested than those rich in it (neck, shanks, etc.). Meat rich in connective tissue is recommended for constipation, obesity, atherosclerosis.

Meat products, especially offal, contain a large amount of extractive substances, including purines, which are converted into uric acid in the human body, contributing to the development of gout. Boiled meat contains fewer purines than fried or stewed meat, since most of the purines are transferred to broth during cooking. When meat is cooked, nutrients are lost. The smallest loss of nutrients is observed when stewing meat, cooking chopped cutlets, and the greatest - during cooking and frying. Frying is the least profitable and least rational type of heat treatment of meat. Veal, beef, certain categories of pork and lamb, rabbit, chicken and turkey meat are used in medical nutrition. Ducks and geese containing a large amount of fat are not recommended.

Of the by-products (internal organs and parts of carcasses), the most important in medical nutrition is the liver, which is rich in hematopoietic microelements and vitamins. Hematopoietic substances are well absorbed from boiled, stewed, fried liver, pate. Therefore, in diets, in particular with anemia, there is no need to use only raw and half-baked liver.

In medical nutrition, boiled sausages are used, especially doctor's, dietary, dairy, diabetic. Blood and liverwurst effective for anemia. In medical nutrition, smoked, semi-smoked, fatty, spicy and spicy sausages are excluded. For some kidney diseases, it is necessary to limit the protein content in the diet. In this case, meat is also limited. Fried meat is not recommended for diseases of the stomach, liver, biliary system, pancreas.

Lisovsky V.A., Evseev S.P., Golofeevsky V.Yu., Mironenko A.N.