Biochemistry

CHAPTER 14. BIOCHEMISTRY IS BASIS OF NUTRITION SCIENCE 14.1 CHEMICAL COMPOSITION OF FOOD The science of nutrition - nutritiology (from Lat. «Nutricio» - nutrition) developed at the intersection of many disciplines, therefore the science represents a multidisciplinary area of knowledge, combining, in particular, the results of research of biochemistry, physiology, medicine and economics science. According to the concept of a balanced diet developed by A. A. Pokrovsky, food rations must satisfy the following requirements: match the energy needs of a given organism, contain the necessary (essential) food substances in the ratios recommended for certain groups of the population, and possess qualities that provide optimal conditions for assimilation by the body food substances, do not include harmful substances (components), prevent their formation under process of storage and processing of products; to limit those components that have an adverse effect on the metabolism under certain functional conditions of the body; the diet should be properly distributed according to receptions during the day. < A balanced diet corresponds to fermental constellations of the body at all stages of metabolism - the transformation of food in the digestive system, the absorption of nutrients and using for vital processes and excretion from the body. The idea of a balanced diet has a rich history. The science of nutrition can be described as one of the most ancient study. The greatest discoveries of man were the production of fire, the cultivation of land and the cultivation of plant crops, raising livestock. And also the cookware found by archaeologists was the forerunner of modem laboratory equipment and utensils. In the classic research by I.P.Pavlov and his students found that nutrition has a huge effect on the human body even before food enters the oral cavity. Entering the internal environment of the body, food substances are used as plastic and energetic material to build cells, their functions, restore components that are destroyed in the process of life, to form new tissues. In addition, with the ingestion of food, energy consumption is increases - this phenomenon is called specific ­ dynamic action (SDA). * It is associated with increased oxidative processes, necessary for further transformations of nutrients in the body. Food of different chemical composition has a different specific dynamic effect - proteins have an especially large SDA. The intake of proteins in large quantities can increase metabolism by 30-40%, fats - by 4-14%, carbohydrates - by 4 — 7%. 294