Biochemistry

Nutrition should be distinguished depending not only on age, gender, character, lifestyle, work and leisure, physiological state of the body, but also on biorhythms, which is the least researched. So, for example, in the conditions of the Far North, the consumption of fats increases, rather than carbohydrates, has long been considered the main energy resource for muscle work. Subjectively, a person does not feel a lack of essential nutrients, appetite is often not an objective criterion for the body's need for nutrients, and cooking is an art that makes a person eat more than what his body needs. The lack of subjective criteria for nutritional balance necessitates an increase in the culture of food consumption by the general population. The main indicator of the food ’ s quality is its composition. If at least one irreplaceable component is missing in the diet, the metabolism is disturbed. Excessive nutrients also have a damaging effect; therefore, it is extremely important to organize a balanced diet that will satisfy the body's needs for both nutrients and positive sensations from eating. Food is a complex and multi-component chemical system. It consists of the actual nutritional substances - nutrients (macro- and micronutrients) and non- nutritional components. The macronutrients include proteins, fats, carbohydrates and macronutrients. The group of micronutrients includes trace elements and vitamins. N on-nutritional components offood contain ballast substances, flavoring and aromatic compounds, anti-food, toxic. This group also includes substances that are foreign components of food products, precursors of mutagenic and carcinogenic compounds, substances that affect the intestinal microflora, as well as dietary fiber. Throughout the history of mankind, hard work has influence on people's nutrition: with an increase in physical activity, energy expenditures increased too, for compensation which required a lot of food. With the growth of food consumption, the intake of not only energy substances, but also proteins, vitamins and other components contained in food products increased. Therefore, improved nutrition was achieved by increasing the amount of food. In the conditions of scientific and technological progress, this approach is insufficient. Release a person from hard physical work, the technique increases the requirements for his mental activity and, in some cases, brings to the limit neuro-emotional stress. Changes in the metabolism, detected with high neuro-emotional stress, show that a person has an increased need in proteins and vitamins. In this regard, the role of nutrition science is growing, which research the human needs for energy and plastic resources depending on the conditions of existence, as well as the processes of transformations and assimilation of nutrients in the body, the chemical composition, taste, nutritional and biological value of food, its pharmacological effect . 295