List of publications on a keyword: «diet»

Playing sports increases a person's need for energy. But this does not mean that you can eat any food to replenish it. Regardless of whether you want to lose weight or, conversely, gain muscle mass, you need to balance your diet. In other words, the diet should contain proteins, fats, carbohydrates, fiber and vitamins.

One indicator of the stability of any population is its ability to make optimal use of food resources. The concept of biological adequacy of national cuisines determines the maximum coverage of natural food raw materials.

A functional food product of plant composition has been proposed for the balanced nutrition of residents of the Northern latitudes, taking into account their high energy consumption and regular stress associated with uncomfortable climatic conditions.

The problem of enrichment of flour confectionery is considered. The influence of dietary fiber from pumpkin varieties Muscat on the baking properties of wheat flour is studied. Based on the experimental results , the definitely optimal amount of dietary fiber in the model flour mixture, recommendations for its use in the technology of dry cracker type cookies are given.

Currently existing macroeconomic and technological risks in agriculture, combined with the complex conditions of production in the Arctic regions, impose special requirements for state regulation of the agricultural sector. The subject of the study is the mechanisms of agricultural policy aimed at the development of agricultural production in the Arctic region. The aim of the work is to identify promising areas of agricultural development in the North, on the example of the Murmansk region. As a result of the study, the author considered the priorities and objectives of agricultural policy in the field of agriculture.

The article presents the problems of nutrition among students of a medical institute, as well as the quality of nutrition of students. Based on the study, disorders of the digestive tract have been detected.

The work is devoted to creation of mathematical model of the solution of problems on use of raw materials and drawing up a diet. These problems have been solved by the authors of this article by means of a graphic method in number.

Throughout the course of carried research the adsorption capacity indicator of cocktails for a healthy diet containing vegetable fibers was studied, and it was also found that the food formulation enrichment of studied objects by apple tree pulp fine powder increases the rate of adsorption capacity.

In this article are the basics of preservation and strengthening of health of students that is largely determined by the attitude of each individual towards their health.

The health, mood and health of the person depends on numerous conditions. To too time from among these conditions characterizing a state of health of the person an essential role it is sent to food. The healthy or balanced diet is a pledge not only health of the person, but also his emotional state. At a balanced diet the human body receives necessary substances for implementation of the majority of vital signs, strengthening of health and to endurance increase that is very important for athlete

Eating is an important part of a healthy lifestyle. The quality food and the optimal balance of nutrition are the main index of rational eating. The necessity of the old people to maintain nutritious properties is defined by the age peculiarities of metabolism and lifestyle of this age period. To supply the body with a sufficient amount of replaceable and irreplaceable amino acids, the diet should have proteins of both animal and plant origins in the ratio 1:1. The priority and major task of the gerontology is to extend the period of an active longevity and improve the quality of life for elderly people.

Proper nutrition plays a key role in maintaining health and preventing most diseases. This article examines the impact of daily diet on a person’s physical and mental state, highlights diseases that can be prevented through dietary adjustments, and offers practical steps to form healthier eating habits. The practical part includes a survey aimed at identifying food preferences and their relationship to well-being.