Food is one of the main components of the health, activity and quality of life of a person as a whole. But, in order for all these components to be realized, it is necessary to supply the body with certain substances in the right ratio and volume in a timely manner. The physiology of nutrition studies the composition of a person’s diet: how many proteins, fats, carbohydrates, vitamins and minerals are required for optimal functioning. Also, this branch of science focuses on the methods and time of food intake, its volume and physical properties.
Carbohydrates
The physiology of human nutrition gives carbohydrates a leading role in energy metabolism. Thanks to them, the individual quickly receives a supply of strength and energy, including for mental activity. Carbohydrates perform several other important functions:
- plastic (are part of the tissues of various organs);
- regulatory (in the oxidation reaction of fats do not allow ketones to accumulate);
- tonic (activate processes in the nervous system);
- detoxification (remove harmful chemicals).
The chemical structure of the ratio of hydrogen and oxygen atoms is similar to water molecules.
Three types of carbohydrates are found in foods:
- monosaccharide compounds (represented by glucose and fructose);
- oligosaccharide compounds (represented by sucrose, lactose and maltose);
- polysaccharide compounds (represented by starch, glycogen, fiber and pectin).
Sources of carbohydrates are primarily food of plant origin: fruits, vegetables, cereals, etc.
Fats
The basics of physiology and food hygiene contain a section on fats as the main food components, since their energy value is twice as high as that of proteins and carbohydrates. Lipids are part of the structure of cells and are involved in the construction process.
Only in the presence of fats does the dissolution and assimilation of vitamins A, D and E. take place in lipid compounds biologically active substances: tocopherol, lecithin, polyunsaturated fatty acids, sterol. Improving the palatability of food and increasing its nutritional value is possible due to the addition of fats.
Fats in foods are essentially essential compounds of glycerol and fatty acids. The latter are divided into two subgroups: saturated and unsaturated. The physiology of nutrition gives biologic importance to polyunsaturated fatty acids, equating them with vitamins.
Lipids in animal foods are saturated fatty acids (pork, beef, lamb, etc.), in plant foods - unsaturated (oils, nuts, seeds).
Squirrels
The basics of nutritional physiology designate proteins as a necessary condition for life. All cells and tissues in the human body are built from them. The functions of proteins are diverse: plastic, catalytic, reproducing, protective, anti-toxic, transport and others.
By chemical structure, proteins are complex nitrogenous polymers consisting of amino acids, 25 species of which are presented in food. Most of them are reproduced by the body (interchangeable), some come exclusively from food (irreplaceable).
Hygiene and physiology of nutrition take into account the importance of protein products, especially those in which complete proteins are present, with a balanced amino acid composition. The most suitable in this regard are products of animal origin (meat, eggs, milk). Plant proteins are most often deficient in a complex of essential amino acids (soy, buckwheat, beans, bran, etc.).
Macronutrients
The basics of nutritional physiology consider macroelements as substances necessary for the normal functioning of the body, participating in metabolic processes of various levels. These substances are especially important for building bones that need calcium and phosphorus.
Macronutrients include:
- calcium (milk, cheese, cottage cheese);
- phosphorus (fish, meat, bread, cheese, beans, cereals);
- magnesium (bread, cereals, beans, nuts);
- sodium (sodium chloride);
- potassium (potatoes, apples, beans, peas);
- chlorine (bread, salt);
- sulfur (meat, fish, eggs).
Deficiency of macronutrients leads to various diseases of organs and systems, primarily bones and blood vessels.
Trace elements
Trace elements perform a number of specific functions, ensuring optimal functioning of the body as a whole and its individual organs.
The group of trace elements include:
- iron (animal liver, buckwheat);
- zinc (liver, legumes);
- iodine (seaweed, cod liver, sea fish);
- fluorine (sea fish, water, teas).
The physiology of nutrition is focused on the organization of a diet with a sufficient number of macro- and microelements necessary for maintaining health.
Vitamins
In the textbook “Biology. Physiology of Nutrition ”(Grade 7) information on vitamins is presented in several sections. It is difficult to overestimate their role for the life of the organism. These active substances are present in enzymes and hormones, participate in metabolic processes, ensure coherence in the work of organs and systems.
Vitamins are not produced by the body, so it is important that they are taken with food. Deficiency leads to the appearance of diseases, increased fatigue, decreased working capacity and immunity.
A balanced diet should contain the following vitamins:
- A - supports skin health and youth, visual acuity, immunity (sources: carrots, eggs, milk, herring, liver);
- B 1 - provides the functioning of muscle and nerve fibers, energy production (sources: rice, meat, legumes, nuts);
- B 2 - activates growth and energy metabolism (sources: egg yolk, poultry, fish, yeast);
- B 6 - helps to absorb carbohydrates and fats, supports enzymatic reactions (sources: potatoes, fish, meat, grain bread, vegetables);
- B 12 - prevents anemia, disturbances in the functioning of the nervous system (sources: seafood, milk, meat, eggs);
- C - supports immunity, healthy teeth, skin and bones (sources: oranges, lemons, black currants, rose hips, sweet peppers);
- D - promotes the absorption of calcium, the growth of teeth and nails (sources: fatty varieties of fish, dairy products);
- E - protects the body from oxidation at the cellular level, promotes skin regeneration (sources: meat, vegetable oils, grain products).
The physiology of nutrition implies the intake of vitamins in the form of special complexes developed taking into account the age and lifestyle of a person.
Food hygiene
In addition to taking into account the microbiological composition of products, the physiology of nutrition is sanitation and hygiene of eating behavior. Its principles can be represented in the form of the following rules:
- The diet should be as diverse as possible.
- Every day several times it is necessary to eat products from flour, cereals or potatoes.
- Regular physical activity is desirable.
- It is necessary to eat fresh fruits and vegetables daily.
- Constant accounting of fats with food is required, the replacement of an animal with a vegetable is desirable.
- Limit refined sugar intake.
- Do not abuse the addition of salt to dishes.
Cooking should ensure the safety and maximum preservation of the beneficial properties of the products (cooking, including steaming, baking, cooking in the microwave, is preferred).
Compliance with these simple rules will improve the quality of food.
Food production
Another important issue that the physiology of nutrition deals with is the technology of food production. Ideally, industrial conditions should be organized in such a way that the nutritional value of the raw material base is increased. The final usefulness of the product will be determined not only by the content of nutrients, but also by the extent to which they can be absorbed by the body. This problem is associated with both digestion and a number of other physiological processes.
Despite all the difficulties, it has been reliably established that high-quality food is digested much better than that made from unnatural and stale raw materials. The tastier and more appetizing food, the more useful it will be for the body. This fact must be taken into account in the process of food production.
Sanitation basics
The content of proteins, fats, carbohydrates, vitamins and minerals is considered by microbiology, physiology of nutrition. Sanitation is focused on the development of personal hygiene rules in the preparation and use of food. They prevent contamination of products, the introduction of pathogens in them, causing food poisoning and a number of diseases.
Particular attention is paid to the sanitary conditions of food preparation in public catering establishments. The high level of personal hygiene of workers affects the culture of interaction with consumers.
The rules of individual sanitary procedures provide certain requirements for the condition of the hands, oral cavity, work clothes, operating conditions of the organization, regular medical examination of employees.
Each person’s personal hygiene when eating involves thorough washing of hands, and, if necessary, of the whole body, clean clothes, and the use of an individual set of dishes. In the presence of infectious diseases, contact with others should be limited.
Physiology of Nutrition as a Scientific Discipline
The discipline "Physiology of Nutrition" is taught concisely in secondary schools, deployed in vocational educational institutions. It includes the study of physiological systems related to nutrition, environmental and medical features of human nutrition, the basics of digestion. A significant part of the classes is devoted to the study of nutrients, the principles of diet, hygiene and sanitation in the preparation, processing and storage of products. The physiology of nutrition with the basics of commodity science is the final thematic block covering the economic component of the problem.