Up
Sports wiki wikipedia of scientific bodybuilding
Leveton and blocking of SportWiki SportWiki in the register of prohibited sites
Material from SportWiki encyclopedia
Go to: navigation, Search
To share
A source:
"Fundamentals of individual and collective nutrition of athletes".
Author: Professor, Doctor of Medical Sciences, S. A. Polievsky Ed.: Physical Culture and Sport, 2005
Content
1 The concept of therapeutic nutrition 1.1 Principles of therapeutic nutrition
2 Tactics of diet therapy 2.1 Diet regimen of patients 2.2 Therapeutic nutrition systems 2.2.1 Element system 2.2.2 Dietary system
2.3 Organization of medical nutrition and control over it 2.4 Therapeutic and preventive nutrition and its goals
3 See also
The concept of therapeutic nutrition[edit]
Therapeutic nutrition is the nutrition of a sick person, the purpose of which is, firstly, to help his recovery and, secondly — to provide the body with the necessary nutrients (nutrients)as much as possible
In some cases (diabetes, peptic ulcer of the stomach and duodenum, colitis, obesity, etc.), therapeutic nutrition can act as the main therapeutic agent.
In most cases, therapeutic nutrition should be used in combination with other methods of treatment Sometimes it serves as a mandatory therapeutic background for the use of other, including specific, therapies (for example, for infectious diseases).
The diet is prescribed by the attending physician taking into account the nature of the disease, indications and contraindications, the peculiarities of the course of the main and concomitant diseases, the tastes of the patient, his national traditions.
Modern principles of therapeutic nutrition include: 1) the use of diets that can affect the body as a whole, and not just the diseased organ;
2) sparing or training of enzymatic systems affected by the disease by introducing or, on the contrary, excluding any specific nutritional factors; as well as therapeutic fasting, i.e. unloading the body;
3) variability in the use of diets, i.e. their use in accordance with the course of the disease.
For example, sparing diets are defective and with prolonged use can lead to a weakening of the body.
Tactics of diet therapy[edit]
There are two different systems of therapeutic nutrition group and individual, which are based on the principle of prescribing diets.
In all cases, the principle of sparing is usually used at the beginning of treatment.
It consists in following strict diets.
In the future, in order to prevent partial starvation in relation to certain nutrients and to train shallow disturbed functional mechanisms in order to restore them, it is necessary to switch to the training principle.
It is carried out according to the "step" system and the "zigzag"system.
A" step by step " system.
It provides for a gradual expansion of the initial strict diet due to the dosed removal of restrictions.
When switching to the principle of training, it should be borne in mind that excessive haste in expanding the diet — as well as excessive prolongation of it — can have a negative impact.
To avoid this, it is necessary to focus on the dynamics of clinical signs, the state of impaired functional mechanisms, as well as the associated consequences.
This system, in the event of the elimination of the pathological process, allows you to dose a gradual expansion of the diet up to the transition to a rational diet that meets the physiological needs of the body.
The system of "zigzags".
It provides for a relatively sharp, short term change in the diet.
Such diets and, accordingly, the days of their use are called contrast diets.
Contrast diets (days) are of two types: loading ("plus zigzags") and unloading ("minus zigzags").
Exercise diets ("plus zigzags") are used in accordance with the principle of training.
They provide for the inclusion of food substances in the diet, the content of which is sharply limited or they are completely excluded from the main diet.
The periodic appointment (at the beginning of 1-7 days) of exercise diets contributes to the push like stimulation of weakened functions These diets provide the introduction of deficient nutrients into the body, cause an increase in appetite—as a result of introducing diversity into the patient's diet and facilitate the tolerability of often long and very strict dietary regimes
Exercise diets are also a functional test.
A good tolerance of a stress diet has an important psychoprophylactic value: it strengthens the patient's confidence in the positive changes that have occurred and indicates the possibility of switching to a more expanded food diet A gradual increase in the frequency of load days and the degree of load with good tolerability leads to the fact that the main diet can become a load one, and the one that was previously the main one becomes a discharge one.
Thus, a zigzag transition from a strict diet to a more diverse and full fledged diet is carried out.
Fasting diets ("minus zigzags") are based on limiting the energy value or are associated with a purposeful restructuring of the chemical composition of the diet, which ensures the repair of damaged functional mechanisms, as well as correcting metabolic disorders.
Special fasting days Can be prescribed periodically 1 time every 1-10 days for a number of diseases (from the beginning of treatment, against the background of relatively strict diets).
Carrying out unloading days is advisable even after the restoration of impaired functions, since during this period they differ in some lability and need periodic unloading and sparing.
These diets are recommended for: diseases of the cardiovascular system (hypertension, circulatory insufficiency, atherosclerosis and coronary heart disease with obesity); obesity; diabetes mellitus with obesity; acute diseases of the stomach and intestines in the first days of treatment; kidney diseases (acute nephritis, kidney failure); liver and biliary tract diseases (exacerbation of chronic cholecystitis, cholelithiasis, liver failure, etc.); gout; urolithiasis.
According to the predominance of food products in the diets, unloading diets are divided into vegetarian — only vegetable food (fruits, potatoes, vegetables, rice), dairy (milk, cottage cheese, etc.), sugar, meat and fish, liquid (juices of vegetables and fruits).
Fasting diets are defective in chemical composition and energy value, they can cause a feeling of hunger, so at home they are prescribed for 1-2 days and no more than 1-2 times a week, taking into account the nature of the disease, the tolerability of certain diets and treatment conditions: in acute illness or exacerbation of a chronic disease — with temporary disability (sick leave) or with a chronic disease with preserved working capacity (in the latter case, fasting diets should be timed to the weekend).
If these diets are used for 2 days in a row, it is advisable to vary them: for example, for obesity, the 1st day is an apple diet, the 2nd is a meat (fish) diet.
The diet of patients should be built individually, depending on the nature of the disease and the characteristics of its course, the presence of appetite, other methods of therapy, general and labor regimes
However, in any case, you should not allow breaks between individual meals: in the daytime more than 4-5 hours, between the last evening meal and breakfast 10-11 hours.
For medical and preventive institutions, the Ministry of Health of the Russian Federation, in accordance with the general regime, has established as a minimum four meals a day.
In many diseases (digestive organs, cardiovascular system, infectious, etc.), a more frequent meal is necessary 5-6 times a day.
With five meals a day, it is advisable to introduce a second breakfast into the diet, and with a six course meal, it is also an afternoon snack.
For febrile patients, taking the main amount of food is indicated during the hours of lowering body temperature, when appetite usually improves.
Medical nutrition systems[edit]
When prescribing therapeutic nutrition, in principle, two systems can be used: elemental and dietary.
Element system[edit]
It provides for the development of an individual diet for each patient with a specific enumeration of the indicators of each of the elements of the daily food ration.
The dietary system[edit]
It provides for the individual appointment of a particular diet from among the previously developed and tested ones.
In medical and preventive institutions, the dietary system is mainly used.
In our country, the diets recommended and approved by the Ministry of Health for widespread use, which were developed in the clinic of therapeutic Nutrition of the Institute of Nutrition of the Russian Academy of Medical Sciences, with a numbered designation system according to the nomenclature proposed by M. I. Pevsner, have become predominant.
This system of therapeutic nutrition, previously referred to as a group, provides for 15 basic therapeutic diets (tables) and a group of contrast, unloading diets.
For example, some basic diets (1,4,5,7,9,10) have several variants, denoted by capital letters of the Russian alphabet, which are added to the number of the main diet (for example, 1a, 16, 5a, etc.).
Each diet and its variants are characterized by:
1) indications for use;
2) targeted (therapeutic) purpose;
3) energy value and chemical composition;
4) features of culinary processing of food;
5) power supply mode;
6) a list of allowed and recommended dishes.
The dietary system allows for the organization and individualization of therapeutic nutrition in the conditions of servicing a large number of patients with various diseases.
This is achieved by using one of the most
suitable basic diets or its variants with appropriate correction (by adding or removing individual products and dishes that allow you to regulate the chemical composition and culinary processing).
Additionally, it is recommended to use products that have certain medicinal properties (cottage cheese, milk, liver, watermelon, apples).
Without violating the principle of food diversity, the same products in different forms of preparation and dishes in different combinations can be introduced into several diets.
Organization of medical nutrition and control over it[edit]
The daily catering of patients in hospitals and sanatoriums is carried out by a dietitian who directs the preparation of the menu layout for all therapeutic diets, the discharge of additional dishes or products for medical reasons.
In the catering units of medical institutions, the quality of ready made food is evaluated jointly by the doctor on duty and the dietitian.
Immediately before the delivery of food, the so called sample removal (brackerage) is performed.
Determine the actual yield of dishes, their temperature, organoleptic parameters (appearance, taste, smell, etc.), compliance with diets.
The results of the sample for each dish are recorded in the menu layout, and the overall assessment of the cooked food is recorded in the brakerage journal.
For an organoleptic assessment of food, it is necessary to have a chef's needle (to determine the readiness of meat or fish), spoons, a fork, a knife, a thermometer, a bowl of boiling water (for rinsing spoons), plates, a glass of cold tea (for rinsing the mouth).
When determining the appearance and consistency of food, pay attention to its color, shape, size, structure (in section), uniformity, juiciness, friability, crumbliness, etc.
The smell is determined before the sample and when swallowing food after chewing.
When determining the taste, food is held in the mouth, rolling the tongue for even distribution in the oral cavity.
The taste assessment begins with the least salty, sweet and other dishes with a pronounced taste.
It is necessary to take breaks between samples, avoid repeated testing of the same dish (the first taste perception gives the greatest taste), exclude the delay of the taste sensation by rinsing your mouth with tea.
The sample is produced with moderate satiety — in the middle of the interval between the last and next meals.
The assessment of the quality of food is carried out according to a five point system:
5 points (excellent) — the dish meets the layout, diet and cooking requirements in all respects;
4 points (good) — the dish has small correctable defects (lack of salt, lack of decoration, etc.);
3 points (satisfactory) — the dish has deviations from the requirements of cooking (violations of consistency, non compliance with the form of slicing, etc.), but it is suitable for consumption.
Periodically, average samples of cooked dishes are sent for laboratory analysis to the CSSEN: this is necessary to assess the actual yield of dishes, determine their compliance with the menu layout in terms of chemical composition and calorie content.
In addition, if a bacteriological study is necessary (in case of food poisoning), samples of cooked food are taken, which are stored in the refrigerator for at least 24 hours.
Persons carrying out sanitary supervision of the food department are obliged to show perseverance and uncompromising attitude when detecting violations of sanitary norms.
Therapeutic and preventive nutrition and its goals[edit]
Although measures are being taken in Russia to create conditions that exclude any harmful effects on people's health in the course of their work and sports activities, there are still harmful and dangerous factors leading to occupational diseases in some industries.
The basis for the prevention of occupational diseases is the improvement of working conditions, technical and sanitary hygienic improvement of enterprises, as well as strict compliance with safety regulations.
Along with the improvement of the environment, measures aimed at increasing the body's resistance to the adverse effects of physical and chemical factors of the production environment are of great importance.
Among these measures, one of the first places belongs to therapeutic and preventive nutrition.
Therapeutic and preventive nutrition is provided free of charge and includes a set of products that have a specific orientation.
Its task is to promote not only an increase in the overall resistance of the body and the functional abilities of organs and systems, but also to reduce the absorption of toxic substances and their rapid elimination from the body.
There are three types of therapeutic and preventive nutrition:
1) rations of therapeutic and preventive nutrition;
2) vitamin preparations;
3) milk, fermented milk products and pectin.
The use of therapeutic and preventive nutrition is also shown in some sports (motorcycle racing on a cinder track, etc.).
Read also[edit]
Diet for peptic ulcer of the stomach and duodenum
Diet for gastritis
Diet after gastric resection
Diet for functional disorders of the stomach
Diet for intestinal diseases
Diet for cholecystitis
Diet after cholecystectomy
Diet for cirrhosis of the liver
Diet for acute hepatitis
Diet for chronic hepatitis
Diet for pancreatitis
Diet for coronary heart disease
Diet for myocardial infarction
Diet for hypertension
Diet for chronic heart failure
Diet for rheumatism
Diet for pneumonia
Diet for glomerulonephritis
Diet for chronic kidney failure
Diet for nephrotic syndrome
Diet for obesity
Diet for gout
Diet for thyrotoxicosis
Diet for hypothyroidism
Diet for diabetes insipidus
Diet for diabetes mellitus
Diet for allergies
Source — "http://sportwiki.to/index.php?title=Therapeutic Nutrition&oldid=67575"
Navigation
Personal Tools
Create an account Introduce yourself to the system
Namespaces
Article Reviews
Variants
Do you have an idea?
Therapeutic nutrition
Help Communication Appeal Experts
Views
Read Edit History
Actions
Search
Sports Wiki
Home About Sportviki News All articles New articles Random article Fresh edits
Categories
Calculators Nutrition and diets Sports nutrition Training Pharmacology Health Literature Celebrities
Goals
Weight gain Fat burning Weight loss Increase Strength Endurance Appearance and Beauty
New sections
Sports Magazines Sports Physiology Sports Pharmacology Boxing Swimming Rock Climbing Pilates Yoga Crossfit
Reference
Ask a question How to write and edit articles
Tools
Links here Related edits Special Pages Printable version Permanent link Page Information
To share
Last modified on this page: 16: 14, October 21, 2015.This page has been accessed 12,031 times.
Bodybuilding wikipedia | Mobile version
