Lecture 1.
THEORETICAL FOUNDATIONS OF FOOD PRODUCTION TECHNOLOGY
Basic Nutrition Science
Man is a biological subject, and therefore no one, even the most spiritualized person, can do without food. With food, a person receives plastic material necessary for the formation and renewal of his own tissues and structures of the body; reserve materials accumulated in some tissues; regulators of physiological processes - vitamins, enzymes, hormones. Food products cover energy costs for various physiological processes.
Human nutrition should be rational, ensuring basic and additional metabolism in the body and carried out in accordance with balanced nutrition formulas. BX substances and energy expenditure on it are determined by the physiological processes occurring in the body, that is, the processes of assimilation and dissimilation. Additional exchange substances is associated with energy expenditure for the work performed. The concept of a balanced diet provides for ensuring the normal functioning of the body by providing it with the necessary amount of energy and protein with an optimal ratio of all essential food components.
The usefulness of consumed food products is determined by their chemical composition and the characteristics of the transformation of individual food components in the human body. The totality of the beneficial properties of a product and its taste is called nutritional value. Nutritional value shows to what extent the product satisfies the body’s needs for substances necessary: for building the tissues of the human body; to cover energy costs; for the implementation of physiological and biochemical processes.
The presence in food products of biologically active substances that are not synthesized by the body's enzyme systems and cannot be replaced by other food components is characterized biological value. Such substances are called irreplaceable (essential) nutritional factors. They must be introduced into the body with food. Essential factors include: proteins containing all essential amino acids in quantities necessary for the normal functioning of the body. Proteins of animal origin are more complete; vitamins; minerals; polyunsaturated essential fatty acids (linoleic, linolenic, arachidonic). They are found in vegetable oils.
There are no food products in nature that contain all the essential food components in optimal proportions. Therefore, balanced nutrition formulas have been developed that take into account a person’s daily need for various food components. This need depends on the person’s gender, age, profession, climatic conditions, geographical location and other factors.
The average biological norm for the ratio between proteins, fats and carbohydrates is the formula 1:1:4. The diet as a whole must correspond to this standard. When compiling a diet, it is also necessary to take into account the compatibility of food products - the concept of separate nutrition.
Physiological value products are determined by their ability to influence the intensity of physiological processes (digestion, nervous and cardiovascular activity), and the body’s resistance to diseases. Physiologically active substances include caffeine in tea and coffee, theobromine in cocoa, ethyl alcohol in drinks, and extractive nitrogenous substances that have a stimulating effect on the nervous and cardiovascular systems. The immune bodies of milk and the antimicrobial substances of honey and onions increase the body’s resistance to infectious diseases.
Energy value (calorie content) characterized by the amount of energy released in the body during the biological oxidation of products. The energy value coefficients for the most important food products are (in kcal or kJ per 1 g): proteins - 4.0 or 16.7; fats - 9.0 or 37.7; carbohydrates - 3.8 or 15.7. The energy needs of the body depend on gender, age, the nature of human activity, climatic conditions, etc. The daily requirement of an adult is 2000-3000 kcal, with intense mental work - up to 4000 kcal, with hard physical work - 6000 kcal.
When calculating the energy value of food products, it is necessary to take into account the digestibility of the substances included in their composition, that is, the degree of use by the body. According to the Institute of Nutrition of the Russian Academy of Sciences, average digestibility,%: carbohydrates - 95.6 (including sugars, honey - 100); proteins - 84.5 (higher digestibility of animal proteins); fat - 94 (liquid fats are better absorbed). The actual energy value of a product is calculated by multiplying the corresponding calorie coefficient by the amount of each food component and then summing the resulting values.
Organoleptic (sensory) value determined by the senses and characterized by the following indicators: taste, smell, appearance, consistency. These indicators depend on the qualitative and quantitative composition of the substances.
Goodness food products are determined by nutritional, biological and organoleptic values and food safety, that is, the absence of substances harmful to the human body. These include: salts of heavy metals; poisonous alkaloids; glycosides; decomposition products of organic substances; toxins released by certain molds and microorganisms.
In addition to natural toxic compounds, food products may contain foreign substances, such as: those specially added during food production (dyes, flavors, leavening agents, preservatives, etc.); accidentally dropped into products (residues of auxiliary materials used in production - catalysts, extractants, lubricants, neutralizers); toxic waste from industry and transport coming from the environment; substances used in agriculture (pesticides, fertilizers, biostimulants); formed during the technological processing of products (melanoidins, breakdown products of proteins and fats). Harmful substances can have a general irritant, allergic, carcinogenic effect on the human body or cause dysfunction of individual systems - nervous, hematopoietic, respiratory. The content of foreign substances in food products should not exceed maximum permissible concentrations, that is, the highest limit established by law. When assessing the good quality of food products, attention should be paid to changes in organoleptic characteristics and nutritional value; on the possibility of foreign substances getting into them or their formation during production and storage; to comply with agrotechnical, veterinary and technological recommendations.
The Institute of Nutrition of the Russian Academy of Sciences has developed scientific recommendations for nutrient intake for major groups of the population. They take into account the needs depending on gender, age, profession, climate zone, working conditions, and sports. The adult population is divided into 4 groups by type of activity with two age subgroups (from 18 to 40 years and from 40 to 60 years) and two groups of people of retirement age (from 60 to 70 years and from 70 and older). It is taken into account that with age the basal metabolic rate gradually decreases.
Globally, food issues are dealt with by FAO, the food and agriculture organization within the United Nations. According to these recommendations, the daily requirement of an adult is (on average): water - 2 liters (or 30 g per 1 kg of weight); carbohydrates - 500 g, including sugars no more than 100 g; fats - 100 g, including at least 30 g of vegetable fats; proteins - 100 g, including animals at least 60 g; fiber - 25 g; minerals - 25 g; vitamins; amino acids.
Transcript
1 Peter I" Faculty of Technology and Commodity Science Department of Technology of Storage and Processing of Agricultural Products METHODOLOGY OF FOOD SCIENCE Guidelines for students on mastering the discipline Direction of training Industrial ecology and biotechnology Focus Technology of processing, storage and processing of cereals, legumes, cereal products, fruits and vegetables and viticulture Level Training of highly qualified personnel Voronezh 2017
2 Manzhesov V.I. Methodology of food science: guidelines for students on mastering the discipline (training area Industrial ecology and biotechnology, focus Technology of processing, storage and processing of cereals, legumes, cereal products, fruits and vegetables and viticulture) / V.I. Manzhesov. Voronezh: VSAU, p. Reviewer: Doctor of Agricultural Sciences, Professor of the Department of Plant Growing, Feed Production and Agricultural Technologies, Voronezh State Agrarian University D.I. Shchedrina. The guidelines were reviewed and recommended for publication at a meeting of the Department of Technology for Storage and Processing of Agricultural Products (minutes 6 of June 20, 2017). The guidelines were reviewed and recommended for publication at a meeting of the methodological commission of the Faculty of Technology and Commodity Science (minutes 10 of June 21, 2017. ) FSBEI HE Voronezh State Agrarian University 2
3 INTRODUCTION The discipline “Methodology of food science” is included in the variable part, the cycle of the elective discipline B.1.V.DV.3.2 of the working curriculum in the direction of Industrial ecology and biotechnology, focus Technology of processing, storage and processing of cereals, legumes, cereals products, fruits and vegetables and viticulture. The discipline is studied in accordance with the working curriculum in the 2nd year (4th semester). To successfully study the course “Methodology of Food Science”, students need prior knowledge in the following disciplines: “Management of the properties of basic semi-finished products and the quality of finished products from plant materials”, “Modern technologies for the production of environmentally friendly food products” Study by students of the methodological foundations of the production of safe food processes creates theoretical and technological foundations for improving the production of food products from plant materials, as well as deepening and consolidating knowledge in the field of developing types of nutrition for various population groups. In-depth study and mastery of knowledge in the field of food production contributes to students’ successful solution of technological problems in production, identifying opportunities to influence the direction and intensity of a complex set of biochemical, microbiological, physical and chemical processes occurring during the formation of high-quality food products. The purpose of the guidelines is to provide the student with optimal organization of the process of studying the discipline. The process of studying the discipline includes attending lectures, practical classes according to the schedule, oral questioning during practical classes, completing an essay, independent work of the student, as well as passing ongoing knowledge control and intermediate certification (pass). 3
4 1. GOALS AND OBJECTIVES OF THE DISCIPLINE The goal of the discipline is a systematic scientific approach to the selection and justification of areas of research in the field of nutrition; choosing an object of research and analyzing the state of the problem in this area; decision-making from the point of view of an integrated approach, ensuring the effectiveness of all components of the problem under discussion and taking into account the knowledge and experience of the history of the formation and development of nutrition science. Objectives of the discipline: - study of the methodological foundations of nutritionology; - studying the history of the emergence and development of the food industry; - study of concepts and nutrition systems, modern world trends in the field of healthy nutrition. 2. REQUIREMENTS FOR THE LEVEL OF DISCIPLINE MASTERY Competency code name Planned learning outcomes PC-4 readiness to -know: development and basic parameters and standards for implementing the environmental situation in the agro-industrial complex, processes, principles of reducing waste, disposal of rural production and the direction of biowaste use or further processing of waste -be able to : to calculate the parameters of technological processes for low-waste, non-waste and environmentally friendly technological processes of agricultural production - have skills and / or experience: skills in calculating the parameters of technological processes and waste-free production PC-5 readiness and -know: ability to the role and place of fundamental and development applied research in 4
5 modified food additives and products using plant, meat, dairy and fish raw materials PC-7 readiness and ability to develop technologies for products based on raw materials of plant and animal origin using microbiological, enzymatic, biocorrecting, biologically active and functional substances, food dyes and flavorings in the formation and development of nutrition science (foreign and domestic experience) - be able to: summarize and analyze data on the nutritional status of the population, taking into account the specifics of regions in order to develop preventive programs and activities in the field of healthy nutrition - have skills and / or experience in activities: methods , tools and technology of research activities in the field of technology for processing agricultural products - know: methods, tools of research work in ensuring the quality and safety of domestic food products - be able to: use fundamental scientific ideas and knowledge about the basics of increasing the efficiency of food technology for use in professional activities - have skills and/or experience in: modeling technological processes based on a systematic analysis of chemical transformations of structural components of raw materials 3. INSTRUCTIONS FOR STUDYING THE THEORETICAL PART OF THE DISCIPLINE Studying the discipline requires the systematic and consistent accumulation of knowledge, therefore, omissions 5
6 separate topics do not allow you to deeply master the subject. That is why control over the systematic work of students is always the focus of the department. Before each lecture, students need to review the work program of the discipline, available in the electronic educational environment of the University. This will save time on writing down the topic of the lecture, its main issues, and recommended literature; - to individual lectures, bring relevant material on paper, presented by the lecturer on the portal or sent to the group’s “electronic mailbox” (tables, graphs, diagrams). This material will be characterized, commented on, and supplemented directly during the lecture; - before the next lecture, you need to review the material from the previous lecture from the notes. If you have difficulty understanding the material, you should turn to the main literary sources. If you still fail to understand the material, then contact the lecturer (according to his consultation schedule) or the teacher during practical classes. Don’t leave “blank spots” in mastering the material. The academic discipline includes the following sections Section 1. History of the development of nutrition science History of the development of nutrition science. The role of nutrition in the life of society. The role of chemistry and biotechnology in the development of the food industry. Current nutrition problems and forecasts for their solution. Epidemiology of nutrition-dependent diseases. Prevention of diseases associated with nutritional disorders Section 2. State policy in the field of healthy nutrition State policy in the field of healthy nutrition. Concept of State Policy in the field of healthy nutrition of the population of the Russian Federation. Goals, objectives, principles, implementation mechanisms. Section 3. Methodology of nutrition science, its scientific and practical aspects. Methodology of nutrition science, its scientific and practical aspects. Nutrition structure and health status of the Russian population. Assessment of nutritional structure and nutritional status. Providing food for the population of Russia. Nutritional status of the population based on calculations 6
7 food balance. Classic theory of balanced nutrition. An assessment of its positive and negative postulates. The influence of denying the role of “ballast substances” on the development of food production and the emergence of refined food products. Adequate nutrition is the path to health. Nutrition as one of the main factors in the formation of health. Food policy in the world in the 20th century, its negative consequences, the emergence of malnutrition diseases. Nutrition culture as one of the principles of rational nutrition. Environmental problems of real nutrition. Causes of diseases of “civilization”. Section 4. Nutritional status of various population groups based on epidemiological studies Nutritional status of various population groups based on epidemiological studies. Nutritional status of different population groups. Health status of different groups. Key priorities for improving nutrition. Elimination of protein deficiency. Elimination of micronutrient deficiency Section 5. Ensuring the quality and safety of domestic and imported food products Ensuring the quality and safety of domestic and imported food products. Basic principles of formation and management of quality of life. Organization of control over the quality and safety of food products. Increasing the level of knowledge of the population in matters of healthy nutrition. Education of the population through the media. Education of the population through medical and non-medical structures. Training of specialists in the field of healthy nutrition. 4. INSTRUCTIONS FOR PREPARATION FOR PRACTICAL LESSONS Students should: - bring with them the literature recommended by the teacher for a specific lesson; - before the next practical lesson, work through the theoretical material corresponding to the topic of the lesson using the recommended literary sources; 7
8 - when preparing for practical classes, you should definitely use not only lectures and educational literature, but also regulations and materials from law enforcement practice; - theoretical material should be correlated with legal norms, since changes and additions may be made to them, which are not always reflected in the educational literature. At the beginning of classes, you should ask the teacher questions about the material that caused difficulties in understanding and mastering it when solving problems assigned for independent solution; - during the practical lesson it is necessary to give specific, clear answers to the essence of the questions; - in class, it is important to bring each problem to a final solution, demonstrate an understanding of the calculations (analyses, situations) performed, and in case of difficulties, contact the teacher. List of topics for practical classes 1. Study of the nutrition system. Nutrition systems that take into account the multifactorial impact of diets 2. Research of new approaches to the creation of modern food products, functional food products. Non-traditional nutrition systems 3. Independent selection of products to provide a person’s daily physiological needs with nutrients, based on recommended consumption rates 4. Independent selection and justification of the range of preventive nutrition products to prevent diseases 5. Development of preventive measures for healthy nutrition (project) 6. Development of training programs on healthy eating (using the example of various population groups) Students who miss classes (regardless of the reasons) are recommended to attend a consultation with the teacher no later than 2 weeks and report on the missed topic. Students who do not report on each topic they have not worked on in class by the beginning of the test session miss the opportunity to receive the required points for work in the corresponding semester. 8
9 5. GUIDELINES FOR ORGANIZING INDEPENDENT WORK Students’ independent work includes completing tasks that are focused on a deeper understanding of the material of the discipline being studied. For each topic of the academic discipline, students are offered a list of tasks for independent work. The following requirements apply to completing assignments for independent work: assignments must be completed independently and submitted within the established deadline, as well as meet the established formatting requirements. Students should complete all planned assignments given by the teacher for independent completion. For this purpose, the following guidelines should be used: Manzhesov V.I. Methodology of food science: guidelines for independent work of students (training direction Industrial ecology and biotechnology, focus Technology of processing, storage and processing of cereals, legumes, cereal products, fruits and vegetables and viticulture) / V.I. Manzhesov. Voronezh: VSAU, p. 6. PREPARATION FOR CURRENT KNOWLEDGE CONTROL AND INTERMEDIATE CERTIFICATION The purpose of ongoing knowledge monitoring on the part of the teacher is to assess the quality of students’ mastery of this discipline throughout the entire period of its study. The main task of current control is to increase the motivation of students for regular educational work, independent work, deepening knowledge, and differentiating the final assessment of knowledge. During the first lesson, the teacher carrying out ongoing control brings to the attention of students the requirements and criteria for assessing knowledge in the discipline. In order to prevent the occurrence of academic debt (or its timely elimination), the teacher conducts regular consultations and other necessary activities within the teaching hours provided for by the curriculum. 9
10 When teaching this discipline, the following forms of ongoing control of knowledge are provided: ongoing control in the form of individual oral surveys, ongoing control in the form of testing and interviews with students. Interim certification is carried out in the form of a test. Preparation for ongoing monitoring and intermediate certification occurs both during individual classroom sessions and during extracurricular work. Admission to taking the test 1. Attendance at classes. One pass is allowed without presenting a certificate. 2. Completing individual tasks. 3. Active participation in class work. Evaluation criteria for the test Passed is given if the student has demonstrated knowledge of the basic provisions of the academic discipline, the ability to independently solve specific practical problems of increased complexity, freely use reference literature, draw reasonable conclusions: knows the methodological foundations of nutrition, the history of the emergence and development of the food industry; reasoned and logical presents the material coherently, can apply knowledge to analyze specific situations, professional problems, as well as based on the results of ongoing monitoring and when performing all practical classes and independent work. Failure is given if the student has identified significant gaps in knowledge of the basic principles of the academic discipline, the inability, with the help of the teacher, to obtain the correct solution to a specific practical problem from among those provided for by the work program of the academic discipline. Criteria for assessing oral questioning. Evaluation Criteria is assigned to the student if he clearly expresses his point of view Passed. on the issues under consideration, giving Relevant examples not credited are given to the student if he discovers significant gaps in knowledge of the main provisions 10
11 Stages of levels of mastering competencies Threshold Advanced High academic discipline, inability, with the help of a teacher, to obtain the correct solution to a specific practical problem from among those provided for by the work program of the academic discipline Criteria for assessing tests Distinctive features The student reproduces terms, basic concepts, is able to recognize linguistic phenomena. The student identifies relationships, classifies, organizes, interprets, and puts into practice the material covered. The student analyzes, evaluates, predicts, constructs. 11 Indicator of assessment of developed competence At least 55% of points for test tasks. At least 75% of the test scores. At least 90% points for test tasks. Competence of not less than 55% of the points for the formed test tasks. List of questions submitted for testing 1. The role of nutrition in the life of human society. 2. History of the development of the science of food and nutrition in connection with the fundamental sciences. 3. History of the development of biochemistry. Main stages. 4. The role of biochemistry in the development of food science and the food industry. 5. History of chemistry and its influence on food science. Main stages. 6. The role of chemistry in the development of food science and the food industry. 7. History of microbiology and its influence on the development of food science. 8. The role of microbiology in the development of food science and the food industry. 9. History of the formation and development of biotechnology. Main stages.
12 10. The role of biotechnology in the development of food science and the food industry. 11. Demographic changes in society and their impact on the development of nutrition science and the food industry. 12. Dependence of demographic changes in the world on food supply. 13. Methodology of nutrition science. Forms of scientific knowledge. 14. Methodology of nutrition science. Methods of scientific knowledge. 15. Methodology of food science. Basic concepts. 16. Rationalization of nutrition of the population. Paths and methodology. 17. The relationship between human health and nutrition. 18. The concept of food culture. 19. Concepts and nutrition systems. 20. The role of food engineering in the development of the food industry. 21. The role of genetic bioengineering in the development of food science and providing the planet’s population with food. 22. The concept of the science of “trophology”. Problems of trophology. 23. Trophology as a new philosophy of nutrition. 24. The main content of the modern theory of adequate nutrition. 25. Adequate nutrition and its practical implementation. 26. Current state and prospects for the development of nutrition science. 27. Concept of state policy in the field of healthy nutrition of the population of the Russian Federation. 28. Methods for studying population nutrition. 29. Study of human nutrition using laboratory methods. 30. State and prospects for the development of the concept of “functional nutrition in Russia” 31. History and content of the section of the science of food and nutrition “functional nutrition” 32. Scientific rationale for a therapeutic and prophylactic diet including grape wine. Mechanisms of healing action. 33. Analysis of non-traditional nutrition systems from the point of view of theories of balanced and adequate nutrition. 34. Methodological foundations of nutrition science 12
13 35. Biochemistry of nutrition. 36. Classic theory of balanced nutrition. Evaluation of its positive and negative results. 37. Health and nutrition. Nutrition as one of the main factors in the formation of health. 38. Health and nutrition. Food policy in the world in the twentieth century, its negative consequences (diseases from malnutrition). 39. The role of discoveries in the field of protein chemistry for the development of nutrition science. First descriptions of proteins. Chronology of the discovery of proteinogenic amino acids. 40. History of the development of fermentology. The first evidence of the material basis of enzymes. Test tasks List of test questions for current control 1. Ergotism occurs when consuming processed products: +a) grain containing an admixture of ergot; b) grain containing an admixture of bittersweet; c) grain containing an admixture of heliotrope; d) grains infected with the turtle bug 2 Mycotoxicoses occur when consuming grain processing products infected with: +a) toxic microscopic fungi; b) bacterial toxins; c) bacteria; d) potato bread disease 3. Measures to prevent fusariotoxicosis include: +a) compliance with grain storage conditions; +b) prevention of moisture and molding of grain; c) compliance with the rules of culinary processing of flour products; d) a ban on the use of products made from overwintered grain for food. 4. Aflatoxins can affect: +a) grain; +b) peanuts; c) beans d) potatoes 13
14 5. Aflatoxin has: +a) a pronounced carcinogenic effect; +b) toxic effect on the liver; c) toxic effect on the nervous system; d) toxic effect on blood vessels. 6. Poisoning by inedible products of plant origin includes: +a) poisoning by mushrooms; b) tomato poisoning; +c) solanine poisoning of potatoes; d) poisoning by sprouted grain; 7. Solanine is formed in potatoes during: +a) germination; +b) when exposed to ultraviolet radiation; c) storage at high temperatures d) storage at high humidity 8. Cyanide poisoning occurs when consuming homemade compotes: +a) from plums with pits; b) from cherry plum with pit; c) from apples with seeds; d) from grapes with seeds; 9. Characterize mycotoxicoses: a) they are widespread; b) are rare; c) have a group character; +d) occur when consuming grain processing products affected by toxins of microscopic fungi. 10. The breakdown of proteins in the gastrointestinal tract includes the following sequential stages a) proteins - glycerol - amino acids b) proteins - amino acids - urea + c) proteins - polypeptides - peptides - amino acids d) proteins - pectins - amino acids 12. Excess protein in food leads to all of the above except: 14
15 a) exhaustion b) increased formation of biogenic amines (skatole, indole in the intestines +c) increased levels of urea in the blood and intestines d) increased processes of protein putrefaction in the intestines 13. The breakdown of starch occurs: a) in the stomach +b) in the thin and duodenum c) in the large intestine d) in the small intestine 14. A person’s daily energy requirement is largely determined by all of the following, except: a) age b) race +c) nature of work d) physical activity 15. Specifically dynamic the effect of food is maximum when consuming a) proteins b) fats +c) monosaccharides d) vegetable oils 16. Digestion of lipids occurs in +a) oral cavity b) stomach c) small intestine and duodenum d) small intestine 17. Emptying the stomach food is inhibited by a) fats b) carbohydrates +c) proteins d) fat-soluble vitamins 18. The principles of rational nutrition include: 1) compliance of the energy value of the diet with energy expenditure and the content of nutrients in the diet with physiological needs; 2) balance of nutrients, taking into account caloric content 15
16 rations; 3) adherence to diet; 4) variety of foods in the diet; 5) variety of dishes in the diet. a) if 1+2 and 3 + are correct; b) if 1 and 3 are correct; d) if 1, 2, 3, 4 are correct; Daily energy expenditure includes types of energy expenditure: 1) for basal metabolism; 2) on the specifically dynamic effect of food; 3) for all types of physical and mental activity; 4) during sleep; 5) for walking. a) if 1+2 and 3 + are correct b) if 1 and 3 are correct d) if the answer is correct The biological role of unsaturated fatty acids is due to their participation in the processes: 1) construction of biomembranes; 2) synthesis of eicosanoids; 3) formation of prostaglandins; 4) synthesis of thiamine; 5) synthesis of vitamin C. a) if 1+2 and 3 are correct b) if 1 and 3 + are correct d) if 1, 2, 3,4 and 5 are correct. Note: you must select 1 or 2 correct answers List of intermediate test questions certifications 1. The most important functions of plant fibers are: 1) participation in the regulation of intestinal motility; 2) normalization of motor activity of the biliary system; 3) sorption of endogenous and exogenous toxins; 4) supplying a person with energy; 5) construction of cell membranes. +a) if 1+2 and 3 are correct b) if 1 and 3 are correct d) if the correct answer is 4 2. The value of cellulose, hemicellulose and pectins is high, because they: 1) have a protein-saving effect; 2) promote the absorption of calcium in the intestine 3) serve as a source of energy; 4) 16
17 stimulate intestinal motility; 5) participate in the construction of cell membranes. +a) if 1+2 and 3 are correct b) if 1 and 3 are correct d) if 1, 2, 3,4 and are correct The main sources of calcium in human nutrition are: 1) milk; 2) cheese; 3) kefir; 4) fish; 5) cottage cheese. a) if the correct answer is 1 + 2 and 3 + b) if the correct answer is 1 and 3 d) if the correct answer is 4 4. Food products, the main sources of vitamin C include: 1) rose hips; 2) black currant; 3) citrus fruits; 4) potatoes; 5) eggs. a) if 1+2 and 3 + are correct b) if 1 and 3 are correct d) if 1, 2, 3, 4 and 5 are correct 5. The main sources of vitamin P are: 1) black currant; 2) meat; 3) citrus fruits; 4) bananas; 5) fish. +a) if 1+2 and 3 are correct b) if 1 and 3 are correct d) if 1, 2, 3, 4 and 5 are correct 6. The main food sources of vitamin B1 include: 1) polished rice; 2) pork; 3) rose hips; 4) cereals; 5) black currants. a) if 1+2 and 3 + are correct b) if 1 and 3 are correct d) if the correct answer is 4 7. The main sources of vitamin D are: 1) fish liver; 2) butter; 3 eggs; 4) beef meat; 5) sausages. a) if 1+2 and 3 are correct b) if 1 and 3 are correct 17
18 + d) if the correct answer is 4 8. The main source of vitamin A retinol is: 1) fish oil; 2) butter; 3 eggs; 4) carrots; 5) red sweet pepper. a) if 1+2 and 3 + are correct b) if 1 and 3 are correct d) if 1, 2, 3, 4 and are correct The main source of vitamin E tocopherol is: 1) sunflower oil; 2) egg yolk; 3) germs of cereals; 4) fruits and vegetables; 5) carrots. +a) if 1+2 and 3 are correct b) if 1 and 3 are correct d) if 1, 2, 3, 4 and are correct Carcinogenic foreign substances in food products include: 1) nitrosamines, dioxins; 2) polycyclic aromatic carbohydrates - pau (benzpyrene); 3) toxins of microscopic fungi - aflatoxins; 4) antibiotics and hormones; 5) pesticides. a) if 1+2 and 3 are correct b) if 1 and 3 + d) if 1, 2, 3, 4 and are correct Milk proteins include: 1) lactoalbumin; 2) lactoglobulins; 3) casein; 4) lactose; 5) lecithin. +a) if 1+2 and 3 are correct b) if 1 and 3 are correct d) if 1, 2, 3, 4 and are correct Carbohydrates contained in milk include: 1) glucose; 2) sucrose; 3) fructose; 4) lactose; 5) starch. a) if 1+2 and 3 + are correct b) if 1 and 3 are correct d) if 1, 2, 3, 4 and 5 are correct 18
19 13. In terms of the content of essential amino acids, proteins a) meat b) soybeans + c) legumes d) dairy products are close to the optimal ratio 13. The largest amount of fiber is found in a) butter b) sugar + c) fruits d) vegetables 15. The main sources B vitamins are: +a) bread; b) kefir; c) butter; d) beef; 16. Bread is a product: a) protein-carbohydrate; b) carbohydrate-fat; +c) carbohydrate-protein; d) protein-carbohydrate-fat 17. Specify foods containing iron: a) chokeberry; +b) apples; c) bell pepper; d) sausages; 18. Which dish retains more vitamin C: a) mashed potatoes; b) stewed potatoes; c) potato soup; +d) boiled potatoes in their skins 19. Waterfowl eggs can most often cause: a) dysentery; b) botulism; +c) salmonellosis; d) typhoid fever; 19
20 20. The main preventive measure for toxic infections: a) correct storage conditions; b) compliance with implementation deadlines; +c) prevention of food contamination; d) proper cooking. 21. Staphylococcal intoxication is most often associated with: a) vegetable salads; b) canned meat products; +c) canned fish products; d) waterfowl eggs. 22. The most common cause of botulism in modern conditions is the consumption of: a) ham; b) red fish; c) semi-finished meat products; +d) homemade canned food. 23. Food poisoning includes diseases associated with: a) intentional consumption of food containing toxic substances; b) alcohol intoxication; +c) consumption of food contaminated with microorganisms or containing toxic substances of organic or inorganic nature; d) all of the above. 24. Foodborne toxic infection is caused by: a) salts of heavy metals; b) fungi of the genus Aspergillus; +c) microorganisms of the Proteus group; d) poisonous mushrooms. Key to the test Correct answers to the tests are marked with a “+” sign. Situational tasks 1. Reveal the relationship between philosophical and scientific methodology. What are their fundamental differences? 20
21 2.What does “objectivity” of scientific knowledge mean? Reveal the specificity of your understanding of the objectivity of scientific analysis. 3. Bombage cans were found among the incoming batch of canned fish. a) What reasons do you know for canned food to swell? b) Specify the mechanism of gas formation? c) What microorganisms cause fermentation? 4. A batch of beer was sent from the brewery for microbiological testing. a) What microorganisms are used to produce beer? b) What process caused by these microorganisms underlies the production of beer? c) What type of microbial decontamination is used to increase the shelf life of beer? 5. When opening a jar of strawberry jam, you found foam. a) As a result of what jam process did gas formation develop in the product? Specify the mechanism. b) What microorganisms cause this process? c) Does the process have practical applications? A full description of the fund of assessment tools for ongoing monitoring and intermediate certification of students is presented in a separate FOS document, available in the electronic educational environment of the University 7. EDUCATIONAL AND METHODOLOGICAL SUPPORT OF DISCIPLINE List of recommended literature 1 Vytovtov A. A. Theoretical and practical foundations of organoleptic analysis of food products [Text ]: - Moscow: GIORD, p. [EI] [EBS Lan] 2 Drozdova T. M. Physiology of nutrition: textbook / T. M. Drozdova, P. E. Vloshchinsky, V. M. Poznyakovsky - Novosibirsk: Sib. Univ. publishing house, p. 3 Poznyakovsky V. M. Hygienic principles of nutrition, quality and safety of food products: textbook / V. M. Poznyakovsky - Novosibirsk: Sibirsk. Univ. publishing house, p. 21
22 Periodicals 1 Bulletin of the Voronezh State Agrarian University 2 Bulletin of the Voronezh State University of Engineering Technologies 3 News of universities. Food technology 4 Youth and science List of resources of the Internet information and telecommunication network necessary for mastering the discipline 1. NI LabVIEW graphical programming environment for quickly creating complex applications in the tasks of measurement, testing, control, automation of scientific experiments and education [electronic resource] URL : 2. GARANT.RU Information and legal portal [electronic resource] URL: 3. Information and reference system "Techexpert" (ISS "Techexpert") [electronic resource] URL: 4. ConsultantPlus [electronic resource] URL: 5. EBS " Znanium.com" d LLC "Scientific Publishing Center INFRA-M" 6. EBS of the publishing house "Lan" LLC "Publishing House Lan" 7. EBS of the publishing house "Prospekt Nauki" LLC "Prospect of Science" 8. EBS "National Digital Resource "RUKONT" LLC "TRANSLOG" 9. Electronic information resources of the Federal State Budgetary Institution TsNSKhB (remote access terminal) Federal State. budgetary institution "Central Scientific Agricultural Library" Scientific electronic library ELIBRARY.RU LLC "RUNEB" Electronic archive of journals of foreign publishing houses NP "National Electronic Information Consortium" National Electronic Library Russian State Library Means of ensuring the mastery of the discipline Computer training and monitoring programs p/p Type training session 1 Lectures, practical exercises, independent work Name of software AbbyyFineReader 6.0 Sprint, AST, MicrosoftOffice 2003 Pro, MicrosoftOffice 2010 Std, MicrosoftWindows 7 Pro, MicrosoftWindowsXP, MozillaFirefox (free), Guarantor, Consultant + (SS Business Papers), ISS " Code"/"Techexpert", StatisticaGarant, Consultant + (SS Business Papers), ISS "Code"/"Techexpert", Statistica Autocad, Kompas 3D Lite (free), Kompas 3DV15 22
23 CONTENTS Introduction 3 1. Goals and objectives of the discipline 4 2. Requirements for the level of mastery of the discipline 4 3. Instructions for studying the theoretical part of the discipline 5 4. Instructions for preparing for practical classes 7 5. Instructions for organizing independent work 9 6. Preparation for the current control of knowledge and intermediate certification 9 7. Educational and methodological support of the discipline 21 23
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
Ministry of Agriculture of the Russian Federation Federal State Budgetary Educational Institution of Higher Education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
1.Goals and disciplines. Training of specialists in the discipline “Nutrition Physiology” will allow them to participate at a high professional level in organizing and improving technological processes of food processing.
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
CONTENTS page. PASSPORT OF THE CURRICULUM DISCIPLINE 4. STRUCTURE AND CONTENT OF THE STUDY DISCIPLINE 6 3. CONDITIONS FOR IMPLEMENTING THE WORK PROGRAM OF THE SCHOOL DISCIPLINE 4. CONTROL AND EVALUATION OF MASTERING RESULTS
WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE OP.02 Physiology of nutrition with the basics of merchandising of food products. 2013 1 The work program of the academic discipline was developed on the basis of the Federal State
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
Abstract to the work program of the general professional discipline OP.02 Physiology of nutrition with the basics of merchandising of food products by profession 01/19/17 Cook, confectioner 1. Place of general professional
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
1 The academic discipline program was developed on the basis of the Federal State Educational Standard (hereinafter referred to as the Federal State Educational Standard) for the profession of primary vocational education (hereinafter referred to as NPO) 60807. 01 Cook,
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
Basic principles of healthy nutrition for schoolchildren. A schoolchild's diet should be balanced. For children's health, the correct balance of nutrients is of utmost importance. A must on a schoolchild's menu
Basics of healthy eating Basics of healthy eating What is the essence of healthy eating? Healthy nutrition is nutrition that ensures growth, normal development and vital activity of a person, contributing to the strengthening
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF GENERAL AND PROFESSIONAL EDUCATION OF THE SVERDLOVSK REGION STATE BUDGETARY PROFESSIONAL EDUCATION OF THE SVERDLOVSK REGION “KRASNOTURYINSK POLYTECHNICUM” SET CONTROL
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
MINISTRY OF AGRICULTURE OF THE RUSSIAN FEDERATION Federal state budgetary educational institution of higher education "Voronezh State Agrarian University named after the Emperor
Balanced nutrition for schoolchildren One of the components of a healthy lifestyle is rational nutrition. Rational (healthy) nutrition is a necessary condition for ensuring their health and sustainability
MAOU "Beloyarsk Secondary School 2" Healthy nutrition for schoolchildren (for parents) Preserving and strengthening the health of students is the goal of modern education reform in Russia, one
Principles of healthy nutrition for schoolchildren PRINCIPLES OF HEALTHY NUTRITION FOR SCHOOLCHILDREN A schoolchild's nutrition should be balanced. For children's health, the correct balance of nutrients is essential.
TEST CONTROL IN THE SPECIALTY “Food Hygiene” Second category 1. The principles of rational nutrition are: a) qualitatively balanced diet b) adherence to diet c)
1 2 CONTENTS 1 List of competencies indicating the stages of their formation in the process of mastering the educational program 4 2 Description of indicators and criteria for assessing competencies at various stages of their
Transcript
1 Appendix 3 Ministry of Agriculture of the Russian Federation Federal State Budgetary Educational Institution of Higher Education "Saratov State Agrarian University named after N.I. Vavilov" "Methodology of Nutrition Science" short course of lectures Direction of preparation Product technology and public catering organization Master's program Product technology and organization catering Saratov 2016
2 UDC 664 BBK i 73 R 95 Reviewers: Doctor of Technical Sciences, Professor of the Federal State Educational Institution of Higher Education “Saratov State Agrarian University” T.M. Giro P92 Methodology of nutrition science: a short course of lectures for students of the 1st year of study in the direction of preparation “Product technology and organization of public catering” / Compiled by: G.E. Rysmukhambetova G.E. // Federal State Educational Institution of Higher Education "Saratov State Agrarian University". Saratov, p. A short course of lectures on the discipline “Methodology of Nutrition Science” is compiled in accordance with the work program of the discipline and is intended for students in the field of study “Product Technology and Public Catering Organization”. A short course of lectures contains theoretical material on basic issues about types of nutrition and basic methods for determining the quality of food products; about the importance of the main components of food and beverages; factors influencing the formation of a nutritional culture; professional terminology. UDC 664 BBK i 73 Rysmukhambetova G.E., 2016 Federal State Educational Institution of Higher Professional Education "Saratov State Agrarian University",
3 Introduction The science of nutrition, like the culinary art, has its own history. Every nation has its favorite dishes, special traditions in table decoration and cooking. These habits have developed over thousands of years; they contain a lot of expediency that corresponds to national customs, tastes, lifestyle, and climate. Time makes its own adjustments, food processing methods are improved, recommendations from nutritionists are developed, and new food products appear. The art of cooking is an extremely interesting and unique section of the history of civilization; it is much older than all other types of art, because the first man was also the first cook. 3
4 Lecture 1 Introductory 1.1 The science of nutrition 1.2 The contribution of natural scientific discoveries in the development of the science of nutrition 1.3 The main stages in the development of the science of chemistry, biology, physiology, microbiology, etc. 1.1 The science of nutrition When excavating Stone Age settlements, archaeologists constantly find clay pots that can be used there is every reason to consider them as prototypes of modern bowls, pots, and pans. Fire has been used to fry meat since prehistoric times. Animals were roasted on hot stones, in ashes or on a spit. Before people began to fashion various vessels from clay, they cooked in troughs dug out of stone, into which they poured hot stones, thus bringing water to a boil. This food was heavy, but to a man of those distant times, with his strong physique and constant and direct contact with a formidable, harsh nature, such food must have been just right for his needs. Ancient people were already familiar with the exquisite and sometimes even sophisticated art of cooking. Its homeland was Asia; from there, through Greece, it came to Rome, and then, constantly changing and enriching, being influenced by different fashions, obeying local traditions and tastes, it spread throughout the world. The feasts of the bloody conqueror Mithridates, the famous Roman commander and gourmet Lucullus went down in culinary history as an example of luxury that was stunning in its extravagance (hence the catchphrase “Lucullus feast”). Here is the menu, by all accounts, not the most luxurious reception at Lucullus as described by Jan Parandowski, a famous Polish writer, an excellent expert on Ancient Greece and Rome: oysters from the northern seas, blackbirds with asparagus, fowl, stewed sea shellfish, guinea fowl baked in dough, white and black chestnuts; wild boar, served whole, but consisting of a dozen parts prepared in different ways; with it turnips, lettuce, radishes and spicy sea fish sauce; a huge moray eel with a garnish of sea crayfish, accompanied by a sauce of olive oil, vinegar, mackerel and various vegetables cooked in red wine; goose liver; Spanish hares; fig-fed ducks; fruits. Each dish was served with appropriate old, aged wines, which were brought from the most remote corners of the Roman Empire. The cuisine of ancient Sparta was sharply different from Italian cuisine. The Spartan lunch was very simple peas, beans, rye. They say that one aristocrat, a Roman, having attended a Spartan dinner, said: “Indeed, the Spartans are the bravest people. Anyone would rather die a thousand times than eat such food.” However, it was precisely this kind of food that made it possible for the Spartans to raise brave warriors and have the famous Spartan formula of muscles, beauty and endurance. The Middle Ages became more restrained in matters of food; attention was mainly paid not to the quantity, but to the quality of food. Meat was the most popular, followed by fish; beans, beans and peas were readily consumed. The meat was salted for future use and smoked. Fresh meat dishes were served only on the most special occasions. The best food was eaten in rich monasteries that owned vast lands, where fruits and vegetables were grown. Therefore, many recipes from those days have survived to this day: in modern cookbooks you can find the names “monastery-style meat”, “monastic-style fish”, “monastery-style duck”. All these dishes, prepared with a wide variety of vegetables and herbs, are tasty and healthy. In the 16th century, Italian cuisine became widely known. The cooks of Catherine de Medici came to France, to the royal court, and brought their best 4
5 achievements. The French turned out to be extremely capable students, and already under Louis XVI, French cuisine was considered the most exquisite in Europe. At royal dinners, 4-6 varieties of poultry, 3-4 fish dishes, up to 8 meat dishes, game, and up to 10 types of cakes were served, not counting other sweet foods and cookies. It is not surprising that the Sun King's lunch began at 10 a.m. and dinner at 5 p.m. The innovation of French cuisine consisted of true virtuosity and inexhaustible ingenuity in the manufacture of a wide variety of seasonings and sauces. It got to the point where the natural taste of food, such as meat, completely disappeared because it was drowned out by the aroma and taste of seasonings. It was only during the French Revolution that the custom of having lunch and dinner at later hours (due to incredibly long meetings) was established. During the Restoration, French cuisine underwent a radical reform. The dishes were given their own flavor back; seasonings began to be used only to emphasize the taste, smell and even color of the dish. This principle obliged us to take into account the special taste and aromatic qualities of each product that forms the basis of this dish; it formed the basis of the art of modern cooking and continues to this day. The kitchen at the courts of kings and magnates played to a certain extent the role of experimental laboratories, where new ideas, new solutions and new recipes were born. The cook-artist was given royal gifts. But although guests were cordially (sometimes even too) treated to works of culinary creativity, the secrets of complex recipes were strictly guarded. It must be said that not only cooks and cooks (by the way, the latter were valued much lower) contributed to the culinary art. Great commanders, politicians, and poets invented many new dishes. Cooking was a favorite pastime of many prominent personalities Richelieu, Mazarin, Béchamel, Louis XIV, Nelson, Frederick the Great, Rossini, Kutuzov, Stroganov. World-famous composers and artists left their recipes for their favorite dishes. Rossini (garnish). Place goose liver medallions on slices of fried bread. Place pieces of lamb chop on the medallions and garnish with pieces of truffles. Sarah Bernhardt steak with bone marrow, mackerel fillet with Venetian sauce (butter, wine, spinach, tarragon). Caruso fish with rice and mushrooms (fish, onions, white wine, rice, mushrooms, sweet peppers, apples). Russian tsars, unlike the French kings, left rather modest dishes with their own names: scrambled eggs with onions, garlic and tomatoes (Catherine II) and creamy soup with celery and cream (Peter I). Those close to the kings, generals, and major industrialists preferred more refined, complex dishes. Some politicians left their names to their favorite foods. Richelieu (garnish). Place “bouquets” of fresh tomatoes stuffed with bread, grated cheese and parsley around the meat; baked mushroom caps, finely chopped and mixed with bechamel sauce and yolks; lettuce and fried potatoes. Garibaldi broth with chicken and pasta. Metternich eggs with mushrooms and cheese. Orlov flounder with mushrooms and eggs (fish, cognac, nutmeg, black pepper, mushrooms, including truffles, parsley, white wine, butter, flour, eggs, mashed potatoes, mussels, crayfish, sauce, lemons, aromatic herbs) ; veal baked with onions and rice. Kutuzov (salad). Chop boiled veal and herring with milk, beef throat, peeled apples, boiled carrots, beets and celery, pickled cucumbers, caviar, mushrooms. Mix everything, add salt and pepper, pour over tartar sauce, garnish with hard-boiled egg, green salad, radishes, lemon slices and anchovies. 5
6 Bagration (salad) celery, chicken, pasta, mushrooms, fresh tomatoes, eggs, mayonnaise, parsley. Scrambled eggs with chauffroy sauce and anchovies. Demidov broth with chicken and mushrooms; chicken with carrots and turnips. The famous Russian millionaire industrialist Stroganov left a recipe for cooking meat, which is widely used today: these are beef stroganoff pieces of meat, fried and stewed with sour cream, onions, and tomatoes. Great philosophers also showed interest in cooking. Thus, Michel de Montaigne (), the author of the famous “Experiments,” also wrote a very valuable work “The Science of Food.” The democratization of culinary art, which was the privilege of the rich, proceeded very slowly. True, this does not mean that outside the royal courts and castles of aristocrats the food was bad and tasteless. Numerous folk dishes, prepared from ordinary products and in a very simple way, were often inferior to the master's dishes only in their modest, unpretentious appearance, but they were tastier and healthier. The modest cuisine of ordinary city dwellers, cheap, but also having its own traditions passed down from generation to generation, like peasant cuisine, has more than once inspired great gourmets and famous chefs. Most popular national dishes originate from folk cuisine. Cookbooks date back to very distant times, but they had relatively few readers. Back in the 4th century. BC e. The Greeks were proud of the first cookbook. The most significant works of this type of literature in Ancient Rome include the work of Apicius “On Cooking”. Antique French cookbooks could form an impressive library, but most of the recipes they contain have not stood the test of time. These were incredibly complex and expensive recipes, designed more to amaze the reader than to satisfy his daily needs. With the advent of the first restaurants, the achievements of culinary art began to be used more widely. Until about the end of the 18th century, the word “restaurant” in France meant a tonic, refreshing drink (literally, renewing, strengthening). The first restaurateur in the current sense of the word was a Parisian, a certain Boulanger, who in 1165 placed tables in front of his house on Rue Baye, where for a small fee one could drink excellent broth. This was an unprecedented innovation; Boulanger managed to earn a tidy sum before numerous imitators managed to take his clientele away from him. This is how the first restaurants arose. This innovation, which came at a perfect time, was welcomed in all countries. Chefs, even the most skilled ones, have been cooking for centuries only to taste, without knowing the chemical composition of food products, their beneficial and healing properties, or the basics of a balanced diet. And what? Many lovers of delicious food - pharaohs, kings, emperors, noble rich people of all times and peoples - died prematurely from tasty, but disproportionately abundant and high-calorie food - these are historical facts. In literature and art, in the works of great masters, in particular of the Renaissance, there is a lot of evidence of the harmful consequences of excessive gluttony. Let's remember the plump beauties looking from the paintings of old masters, noble husbands with enormous bellies, plump babies. In Walter Scott’s novel “Ivanhoe,” along with descriptions of the adventures of the glorious knight and brilliant tournaments, you can read: “Lady Rowena was accompanied to the tournament by her aunt, an old woman of thirty-five years old...”. Or from L.N. Tolstoy: “An old man of forty-two years old entered the room.” So, excess body weight, illness, short life expectancy are the other side of the coin, the price to pay for culinary excesses. At all times, famous thinkers, poets, writers, philosophers, and politicians advocated moderation in food and drink. Here are some of these warnings: “Beware of all food and drink that would induce you to eat 6
7 more than your hunger and thirst require” (Socrates, ancient Greek philosopher, 5th century BC). Since ancient times, nutrition issues have been one of the main issues in medicine. The first physician of Greece, Asclepius (in Latin, Aesculapius), had two daughters: Panacea (Panacea), the patroness of medicinal therapy, and Hygeia, the patroness of the medical art (in the broad sense of the word; the term “hygiene” later came from her name, the science of health). I would like to draw attention to the fact that in all images Hygeia looks like a slender, healthy young woman with two constant attributes: a snake, which she feeds from a bowl (symbolizing medical wisdom) and a bowl of matzo, symbolizing dietetics and food hygiene. Outstanding doctors of antiquity attached great importance to it. Hippocrates discussed in detail a number of provisions regarding food hygiene. In particular, he wrote that one must know all the food substances and drinks consumed by humans, as well as their properties; know how to weaken or strengthen certain natural properties of each of the nutrients; maintain the relationship between the amount of food and physical stress; pointed out that the amount of food taken depends on the constitution of the person, age, time of year, weather, and area. Along with the development of ideas about the beneficial qualities of food, the concepts of its harmful properties and food as the cause of diseases and food poisoning were also enriched. The effects of food on the body were studied. The great scientist, encyclopedist of Khorezm Abu Ali Ibn Sipa (Avicenna) left a detailed and quite correct, from a modern point of view, assessment of the nutritional value of products, their digestibility, digestibility, as well as recommendations for assessing the quality of products, methods for testing them, etc. Relatively complete data on the state of knowledge on nutrition in Russia has been appearing since the 19th century, i.e., since the formation of Kievan Rus, which at that time was the largest state in medieval Europe. It had fairly developed agriculture, crafts and trade for its time, and was closely connected with European and Eastern countries by economic, political and cultural ties. In the written monuments of that time, much space is devoted to medical issues, including dietetics. A lot of interesting information on medicine can be found in Svyatoslav’s Collection. This book devotes a lot of space to dietary advice. The importance of vegetables in the diet of a sick and healthy person is especially emphasized, while the group of vegetables also includes herbs, berries, fruits and even mushrooms. Of the actual vegetables in Kievan Rus, the most famous were cabbage and turnips, which were already grown in vegetable gardens in those distant times. It was recommended to eat vegetables systematically throughout the year, because they are nutritious and healthy (“the power of vegetables is great”) and can easily satisfy the body’s need for liquid, because a person “needs to eat dry and wet food.” Wheat and rye were common cereals in Kievan Rus. To obtain flour from them, the grain was manually ground on millstones. In addition to cereals, various cereals were used to prepare porridges (porridge from millet, barley, oats, peas, lentils). Porridge and kutia were favorite dishes and were constantly included in the festive (weddings, christenings, feasts) and funeral (kutia) tables. Vegetable (vegetable) oil was usually added to boiled peas and lentils. Jelly was prepared from peas, bran, oats and wheat, seasoned with “raw” honey. Honey, due to the absence of sugar, was widely used as a sweetness and a sweet seasoning for various dishes: “boiled with wheat and mixed with honey, presented to the brethren at a meal.” 7
8 1.2 The contribution of natural scientific discoveries in the development of nutritional science A piece of daily bread is, was and remains one of the most important problems of life, a source of suffering, sometimes satisfaction, in the hands of a doctor - a powerful means of treatment, in the hands of the ignorant - the cause of disease. I. P. Pavlov (1904) Nutrition problems have always worried and concern every person. On average, a person eats three times. His health depends on who, how he does it and what he consumes. This work will conduct a kind of research on nutrition and give recommendations on how best to do it. But first, let's talk about the sources that this work will refer to and develop. Every generation of people, starting from very ancient times, has contributed to the science of human nutrition. This contribution was both positive and negative. In ancient India, the science of nutrition was studied by “Ayurveda” (translated as “Teaching of Life”), in China and Japan - “Macrobiotics” (translated as “Teaching of Long Life”). In modern times, the greatest contribution to it was made by Bihrer-Benner M., Pavlov I., Ugolev A., Shatalova G. Now let’s get acquainted specifically with what exactly this or that science, this or that person contributed. Ayurveda. The contribution of this science to nutritional recommendations is the greatest. At the same time, the depth of recommendations is amazing. If we highlight the most basic ones, they will be as follows. 1. The doctrine of tastes. 2. Consideration of digestion as a special energy function. 3. The doctrine of three types of food. 4. The doctrine of nutrition in accordance with the seasons of the year. 5. Teaching about nutrition in accordance with the body's own constitution. Macrobiotics. This science looked at human nutrition from a different perspective, which left its own mark. 1. The doctrine of contraction and expansion of the body (Yang and Yin) depending on nutrition. 2. The doctrine of tastes. Bircher-Benner M. A doctor from Zurich, based on the advanced thoughts and teachings of the 19th century, as well as his own practice, wrote a book on human nutrition, which he called “Fundamentals of nutritional treatment on the basis of energy.” Here is what he writes in the preface to the Russian edition (March 1913): “The content of this book reveals a new idea and around it, like warriors around the banner to which they swore allegiance, everything known so far about the effects of food is gathered. The idea is that human food, 96% of which acts only as energy, by virtue of this, like any energy, has potential, the height of which determines the course of life processes and the corresponding increase or decrease in the productive intake of food. According to this idea, what matters is not only the calories supplied by food, but also another factor that has not yet been taken into account: nutritional potential, in other words, the chemical temperature of food energy. With a lower potential, more calories are required, with a higher potential, fewer. And this can serve as a guide in choosing the best food for the body, the kind of food that achieves the highest functioning of the system with a minimum of calories. This is exactly the kind of food that, by nature, an infant receives through its mother’s milk. For adults, such nutrition was found by Chittendon in his extensive experiments on economic food, which also convinced him of the high health and healing value of this type of nutrition. A new idea, creating new values, depreciates the old ones. And this is her only, but grave, crime. It refutes the worship of animals and all protein-rich foods that existed until now. Because of this, the new idea meets resistance both from pseudoscience and from the ingrained habits of gluttony and passions. What to do, this is the fate of any new teaching - it must always take into account 8
10 1.3 The main stages in the development of the science of chemistry, biology, physiology, microbiology, etc. In the 18th-19th centuries, the successes of chemistry and other sciences made it possible to develop ideas about the nutrients contained in food products, the energy value of food, and the physiology of digestion. Knowledge was accumulated about the main components of food - proteins, fats, carbohydrates; these substances were considered primarily as a source of energy for the body. At the end of the 19th and 20th centuries, it became clear that food products must contain many other substances that are also absolutely necessary for normal life. Therefore, amino acids and essential fatty acids, vitamins and vitamin-like substances became the subject of comprehensive study. In recent years, researchers are learning more and more about the important role of individual chemical elements - bioelements - for the human body. Vitamins, bioelements and other biologically active substances do not provide energy value for the body, since they are not, like fats or carbohydrates, a source of calories. But these bioactive substances, contained in food in small quantities, ensure the regulation of the most important vital functions and the normal course of all life processes. Therefore, the role of these nutritional components for the body is extremely important. Nutrients are found in various foods. These are products of plant and animal origin, beekeeping products and seafood. Recently, some food products are produced using biotechnological methods. To date, new methods have been developed for assessing the content of substances necessary for the body in food products, and methods for determining the energy value of food. Questions for self-control 1. What is metabolism? 2.What is the difference between nutritional value and biological value? 3.What is the average energy value of the main nutrients? 4.What types of food are there? 5.What term is used for substances with increased pharmacological effects? 6.What is the daily protein requirement of an adult? 7.Which amino acids are essential? 8.What determines the high biological value of fats? 9.What is the role of glucose, fructose and starch in the human body? 10. What is the daily requirement of an adult for carbohydrates? 11. What is the role of minerals in the life of the human body? 12. What is the role of water in the life of the human body? 13. What is the role of vitamins in the life of the human body? 14. What are the features of three meals a day and four meals a day? 15. Concepts of protein structure Mulder, Danilevsky, Fisher theory. 16. Chronology of the discovery of proteinogenic amino acids. 17. Establishing the levels of organization of protein molecules. 18. Discovery of simple and complex proteins, their role in human nutrition. 19. The origin of the name “enzyme”. How was it initially seen to differ from an enzyme? 20. The first evidence of the material basis of enzymes. 10
11 21. Discovery of the catalytic function of enzymes and the mechanism of their action. Works of Michaelis, Menton, Lineweaver, Berne on the kinetics of enzymatic catalysis. 22. Deciphering the role of coenzymes. 23. Creation of a unified classification and nomenclature of enzymes. 24. The emergence of industrial enzymology. 25. First elemental analysis of fats. 26. Detection of oil hydrolysis products. 27. Discovery of saponifiable and unsaponifiable lipids. 28. Work on fat synthesis. 29. Release of fat-like substances. 30. The role of chromatographic methods in the study of fats. 31. The history of the name “carbohydrates”. 32. Establishment of the general formula of carbohydrates. 33. Discovery of the oxide cycle of monosaccharides. 34. The role of Haworth, Fischer, Lemieux in the study of the structure of monoses. 35. Decoding the structure of glycosides. 36. Carbohydrate-containing biopolymers. 37. The first descriptions of diseases 38. associated with the absence or deficiency of vitamins. 39. The role of Lunin, Eikman, Hopkins, Funk in the development of the science of vitamins. 40. Chronology of the discovery of vitamins, establishment of their structure and biological role. 41. Vitamins as coenzymes. REFERENCES Main 1. Doronin A.F., Ipatova L.G., Kochetkova A.A., Nechaev A.P., Khurshudyan S.A., Shubina O.G. Functional foods. Introduction to technology. / Ed. A.A. Kochetkova. M.: DeLi print, p. 2. Technology of extracts, concentrates and drinks from plant raw materials: textbook / V.A. Domaretsky. M.: FORUM, p.: ill. (Higher education). 3. Functional foods: textbook. village / under. ed. IN AND. Teplova. M.: A Prior, p. 4. Bitueva E.B., Chirkina T.F. HISTORY AND METHODOLOGY OF FOOD SCIENCE. Part 1. HISTORY OF FOOD SCIENCE (textbook) // Advances in modern natural science From URL: (access date:). Additional 1. Technology of catering products. In 2 volumes. T.1. Physicochemical processes occurring in food products during culinary processing / A.S. Ratushny, V.I. Khlebnikov, B.A. Baranov and others; Ed. Dr. Tech. sciences, prof. A.S. Ratushny.- M.: Mir, pp.: ill. 2. Technology of catering products. In 2 volumes. T.1. Technology of dishes, snacks, drinks, flour culinary, confectionery and bakery products / A.S. Ratushny, V.I. Khlebnikov, B.A. Baranov and others; Ed. Dr. Tech. sciences, prof. A.S. Ratushny.- M.: Mir, pp.: ill. eleven
12 Lecture 2 The formation of the science of nutrition 2.1 Nutrition and its connection with other sciences 2.2 Concepts and terms of nutrition 2.3 Composition, action and interaction of nutrients and other components of food 2.1 Nutrition and its connection with other sciences Nutrition is the science of nutrition that studies: food substances and components contained in food, rules for eating, laws of food interaction, the effect of food on the body. The goals of nutritionology: to study the laws of the influence of food and the process of consumption on human health, to find ways of easy absorption of food, processing, disposal and elimination from the body, to study the motives for a person’s choice of food and the mechanisms of influence of this choice on his health. The concept of nutritionology should not be confused with dietetics, although these sciences overlap. Nutritionology has three areas: Growth and creation of food in nature, that is, food production and organization of consumption. The processes of metabolism, absorption and redistribution of nutrients, as well as their effect on the body. Food as a factor of preventive and healing effects on the human body. Basic concepts of nutrition: Nutraceuticals Nutrients Biologically active substances Probiotics Biotics Parapharmaceuticals Proteins Fats Carbohydrates Vitamins Fiber Enzymes Microelements Definitions of nutrition from various dictionaries. NUTRITIOLOGY (from late Latin nutritio nutrition and...logy) the study of human and animal nutrition; In relation to humans, the main task of nutritionology is to substantiate rational nutrition. (Big Encyclopedic Dictionary) Nutriciology (Latin nutricium nutrition + Greek logos teaching, science) the science of human and animal nutrition; the most important task of N. is the justification and organization of rational human nutrition. (Big Medical Dictionary) 12
13 Nutriciology (Latin nutricium nutrition + Greek logos teaching, science) the science of human and animal nutrition; the most important task of N. is the justification and organization of rational human nutrition. (Medical Encyclopedia) Nutriciology (from Late Latin nutritio nutrition and...logy), the study of human and animal nutrition; In relation to humans, the main task of nutritionology is to substantiate rational nutrition. (Encyclopedic Dictionary) . Air, water and food are necessary for every person. Food provides energy, without which life is impossible. Health and well-being depend on adequate nutrition. Healthy and varied foods can prevent the development of many diseases. And successful treatment of existing diseases is also unthinkable without products that are beneficial to the body. Besides, delicious food is one of life's greatest pleasures. Nutrients are found in various foods. These are products of plant and animal origin, beekeeping products and seafood. Recently, some food products are produced using biotechnological methods. To date, new methods have been developed for assessing the content of substances necessary for the body in food products, and methods for determining the energy value of food. Together with information about the physiology of digestion, these characteristics of the main components of food and food products constitute a general branch of the science of nutrition (general nutritionology). At the same time, there are many questions related to the practical application of the achievements of nutritionology. Over the past decades, the physical activity of a significant part of the population has decreased significantly, especially in developed countries. Reducing energy costs required a revision (downwards) of standards for the energy value of consumed food products. In other words, with reduced energy consumption, food should be less caloric and contain less carbohydrates and fats. Otherwise, excess body weight increases, obesity develops, and numerous diseases appear. However, it turned out that a decrease in the volume of food consumed is accompanied by a decrease in the intake of vital components into the body - vitamins, bioelements, amino acids. A lack of these substances in the body also leads to health problems, the development of hypovitaminosis, hypoelementosis, and various diseases. Therefore, there was a need to develop scientifically based diets, as well as create additional sources of vitamins and other essential nutrients for the body. In response to these needs, numerous dietary supplements and so-called functional foods have been developed and marketed in recent decades. All these questions are also directly related to the subject of nutritionology. Another aspect of the practical application of nutritional science is the consequences of the environmental situation that has changed globally in recent years. As a result of intensive exploitation, widespread depletion of soils in nitrogen and many microelements has occurred, which has led to a decrease in their content in plants consumed by humans. In recent years, vast areas (so-called biogeochemical provinces) have been identified in various countries with a steady decrease in the content of microelements in drinking water, plant and animal products. This is confirmed by numerous data on the state of actual nutrition of the population in most regions of Russia. Nutritional deficiencies of micronutrients (vitamins, microelements, minerals) are widespread, in all seasons of the year and in all age groups of the population, including children of early and school age, the elderly and more than half of the country's working population. First of all, there is an insufficient content of vitamins 13 in food products
14 (ascorbic acid, thiamine, riboflavin, folic acid, etc.) and minerals and trace elements (calcium, iron, iodine, selenium, fluorine). Another unpleasant consequence of technological progress is environmental pollution. This means that harmful, toxic substances are concentrated in soils, water, air, plants and, ultimately, in the human body. These substances not only disrupt vital functions, but also displace useful substances necessary for it from the body, and this leads to even greater disturbances. The same thing happens when toxic substances act on the human body under industrial conditions. In addition to the above “global” reasons, nutritional disorders at the level of a region, locality, family or individual diet are no less important for people’s health. Good nutrition means regular intake of many substances into the body - proteins, fats, carbohydrates, vitamins and bioelements. And all these substances must be contained in food in sufficient quantities and in optimal proportions. It is a balanced, nutritious diet that is the key to a good mood and high performance. On the other hand, insufficient and unbalanced nutrition leads to health disorders. In childhood, these disorders are accompanied by inhibition of the child’s growth and development, frequent colds and infectious diseases. Teenagers with a lack of vitamins and bioelements in their bodies have a more difficult time overcoming the “transition period”, get sick more often, and are less resistant to harmful factors (smoking, alcohol). Poor nutrition has a negative impact on the body of a pregnant woman, her well-being and the health of the unborn child. Poor nutrition is often the cause of metabolic disorders and the development of concomitant pathologies. Usually these are persistent disorders of vitamin, mineral and other types of metabolism. Persistent metabolic disorders are accompanied by long-term, chronic diseases. Poor nutrition creates favorable conditions for the development of immunodeficiency states and a decrease in the body’s resistance to infections, an increase in cardiovascular diseases and cancer, as well as an increase in the number of cases of so-called “diseases of civilization” (obesity, diabetes, atherosclerosis, etc.). Inadequate nutrition is largely responsible for the low life expectancy and high mortality rate of the Russian population compared to developed countries. According to domestic experts, the nutritional structure of a significant part of the country’s population does not correspond to real needs and scientifically developed standards. In a number of regions, nutrition is characterized by an insufficient amount of fruits and vegetables, complete proteins, and an excessive content of animal fats in the diet. Very often a deficiency of vitamins and bioelements (ascorbic acid, iodine, selenium, iron, etc.) is detected. In many regions, the problem of the quality of food raw materials and food products, as well as the quality of drinking water, is acute. These problems are fully characteristic of the Southern Urals. The successful implementation of the regional program “Healthy nutrition of the population of the Orenburg region for years to come” is of great importance for the health of the residents of the Orenburg region. As part of this program, in some areas the production of food products enriched with micronutrients (vitamins, minerals) has been established. These products include bakery and confectionery products, soft drinks and dairy products. To enrich individual products, iodine, vitamins B, C, PP, folic acid, iron, calcium, and bifidobacteria are used. An analysis of the population's supply of iodine and the effectiveness of iodine prophylaxis showed that the risk criterion for iodine deficiency diseases in the region has decreased somewhat, although it is still far from a safe level. At the same time, the degree of real knowledge of the population and even the medical community about healthy food and nutritional culture continues to remain completely insufficient. Therefore, improving the training of specialists and 14
15 implementation of educational programs for the population is one of the highest priority areas of work in this direction. At Orenburg State University (GOU OSU), the problems of a healthy lifestyle and healthy nutrition are given quite a lot of attention. The Department of Nutritionology and Bioelementology, the Department of Preventive Medicine, the Faculty of Food Production, and the Institute of Bioelementology of the State Educational Institution OSU are working in this direction. In 2009, for the first time in our country, the course “Fundamentals of Nutritionology and Bioelementology” was started for senior students. Constant interest in health problems and research carried out at the university made it possible to organize the First All-Russian scientific and practical conference "Health-saving technologies in education" (Orenburg, OSU, 2003), as well as the First All-Russian scientific and practical conference "Bioelements" (Orenburg, GOU OSU, 2004). Providing adequate, rational nutrition for the population of our country is a national problem and requires comprehensive and constant efforts at the state level. The tasks, goals and stages of state policy in the field of healthy nutrition are defined in Decree of the Government of the Russian Federation No. 917 of August 10, 1998. Decisive for achieving the assigned tasks is the “creation of an economic, legislative and material basis”, which is necessary for the production in the required quantities of high-quality and safe food products, ensuring the availability of food products for all segments of the population. It is obvious that the problem of healthy eating is a complex and complex problem that requires extensive knowledge and skills in various fields of science and practice. Issues of production, preservation, delivery and consumption of food products, organization and control of nutrition, ensuring compliance of the composition of products with the needs of the human body, their rational use and assimilation relate to ecology and agriculture, biology and physiology, therapeutic and preventive medicine. Therefore, in recent decades, a comprehensive scientific and practical direction has been formed and is successfully developing, which is called the science of food and nutrition nutritionology. 2.2 Concepts and terms of nutritional science So, what are food and food products? What concepts are used in modern nutrition science? Nutriciology (from Latin nutritio - nutrition and Greek logos - study) is the science of food and nutrition, food products, nutrients and other components contained in these products, their action and interaction, their consumption, assimilation, consumption and excretion from the body, their role in maintaining health or the occurrence of diseases. According to modern concepts, food is a set of food products suitable for consumption, natural or subjected to additional processing (industrial, culinary). Human food consists of products of plant, animal, mineral origin, as well as products obtained synthetically (technologically). The concept of “food products” is currently interpreted quite broadly. Food products are products consumed by humans in natural or processed form (i.e., subjected to culinary or industrial processing). These include baby and dietary food products, mineral water, alcoholic products (including beer), soft drinks, chewing 15
16 gum, as well as food raw materials, food additives, biologically active food additives and “functional” food products. In other words, food products are those objects of the environment and their processed products that can be used by humans for nutrition, as sources of energy and “building” substances. All food products contain nutrients necessary for the body. Nutrients, or nutrients (from the Latin nutritio - nutrition) are organic and inorganic substances that make up foods. The body uses nutrients to build and renew cells and tissues, to regulate biochemical and physiological functions, as well as to obtain the energy necessary for the functioning of various organs, performing physical and mental work, and maintaining body temperature. Nutrients are divided into macro- and micronutrients. Macronutrients (from Greek macros - large and Latin nutritio - nutrition) are nutrients that the body needs in large quantities (measured in tens of grams daily). Macronutrients are basic food substances - proteins, fats, carbohydrates, which, when oxidized, provide the body with the energy necessary to perform all its functions. Proteins and fats also supply “building material” for the body (in the form of metabolic products - free amino acids and fatty acids). The main nutritional components needed by the body in large quantities (from 1.5 to 2 liters daily) should also include drinking water. A certain part of food is represented by dietary fiber. These fibers are not actual nutrients, but actively promote digestion. Micronutrients (from Greek micros - small and Latin nutritio - nutrition) are nutrients that the body needs in small quantities. The daily requirement for these substances is often measured in fractions of grams (milligrams and micrograms). Micronutrients are represented by vitamins, bioelements, some minerals, etc. Micronutrients are not sources of energy, but are involved in its absorption, as well as in the regulation of various functions and the implementation of processes of growth and development of the body. When talking about nutrition, we often mean the degree to which the body is supplied with food (“good” or, conversely, “bad” nutrition). The phrase “public catering” refers to a network (or system) of restaurants, cafes, snack bars, etc., in which people are fed. Parenteral nutrition means a method of introducing food into the body without passing through the digestive tract. Finally, from a general physiological point of view, the following definition is legitimate: Nutrition is the process of intake, digestion, absorption and assimilation in the body of nutrients necessary to cover its energy costs, build and renew tissues, maintain reproductive ability, ensure and regulate body functions. It is absolutely obvious that nutrition as a process is directly related to issues of the physiology of digestion. So, let's look at a few modern terms that characterize the quality of nutrition. Nutritious nutrition is nutrition with sufficient quantities of all components necessary for normal life. A higher level of nutrition quality is a balanced diet. A balanced diet is a complete diet with optimal quantities and ratios of all food components, in accordance with the individual physiological needs of the body. Finally, such characteristics as the number of meals during the day, the distribution of food by calorie content between individual 16
17 meals, human behavior while eating. All these features allow us to formulate ideas about the diet. Diet is a characteristic of nutrition, including the frequency, time of food intake and its distribution by calorie content and chemical composition, as well as human behavior while eating. Naturally, taking into account the quality of nutrition along with its optimal regimen allows us to determine the most optimal form of nutrition. Rational nutrition is a balanced diet with an optimal diet. Currently, in domestic and world literature, the terms “healthy nutrition” and “optimal nutrition” are increasingly used in meanings that imply not only the satisfaction of physiological needs for necessary substances and energy, but also the preventive effect of food on the human body. It is quite obvious that one of the directions for further progress in nutrition is the individualization of nutrition. The development of new research methods that make it possible to assess the macro- and micronutrient sufficiency of the human body will make it possible to develop specific recommendations in all cases of violations of nutrient sufficiency. Bioelementology today has special opportunities in this regard, with its precise methods for determining chemical elements in the biosubstrates of the human body. Therefore, there is no doubt that the interaction of nutritionology with bioelementology and medical elementology will ensure progress in this area in the coming years. 2.3 Composition, action and interaction of nutrients and other food components Proteins Along with carbohydrates and fats, proteins are among the macronutrients. The main feature of proteins and their components - amino acids - is that they cannot be replaced with anything. Composition and biological value of proteins Proteins are high-molecular compounds built from amino acid residues connected in a certain sequence by peptide bonds. The number of amino acid residues in a protein molecule can reach several thousand. The elemental composition of proteins is represented by a small number of bioelements, organogens and macroelements. Their average content in different proteins varies slightly (in% of dry matter weight): carbon, oxygen - 21.5-23.5, nitrogen - 16.6-18.4, hydrogen - 6.5-7.3, sulfur - 0.3-2.5. Some proteins contain trace amounts of phosphorus, selenium and other trace elements. Proteins are composed mainly of twenty amino acids, which form the basis of life. These amino acids determine the biological specificity and nutritional value of proteins. Structurally, amino acids are nitrogen-containing organic acids, which include amino groups (NH2) and carboxyl groups (COOH). Amino acids can be divided into essential and essential. Nonessential amino acids can be synthesized in the body. Essential amino acids are not synthesized in the human body at all or are synthesized in insufficient quantities. The biological value of food proteins depends on the quantity and ratio of essential amino acids in them. However, nonessential amino acids are also 17
18 perform various functions in the body and play no less a role than essential amino acids. To assess the nutritional value of a protein, its amino acid composition is compared with a standard - the optimal composition of a hypothetical “ideal” protein, obtained by calculation. This hypothetical protein contains amino acids in quantities and ratios that are optimal to meet the needs of the human body. It is believed that the ratio of animal and plant proteins in food should be from 50 to 55 to 45 to 50% (close to 1: 1). Proteins and amino acids in the human body In the digestive tract, proteins are exposed to digestive enzymes (proteases) and are broken down into free amino acids or fragments consisting of 2 or 3 amino acids (di- or tripeptides). These compounds are absorbed - they enter through the intestinal wall into the blood vessels and are delivered by the bloodstream to various tissues and organs. Most of the amino acids go to the liver, where the body's own proteins are synthesized from them. The remaining amino acids undergo a process of deamination (cleavage of the amino group) and are converted into fats and carbohydrates. Proteins from different food sources are not absorbed by the body to the same extent. The proteins of eggs and milk of cheese are most well absorbed (from 95 to 97%). The digestibility of proteins in rice, wheat, and oats is slightly lower (from 86 to 88%). With excess fat content in food, the digestibility of proteins decreases. Currently, both the role of individual amino acids in vital processes and the health consequences of a lack of amino acids in food have been studied quite well. Fats Fats are complete esters of glycerol and higher fatty acids, belonging to the class of lipids. Lipids are fat-like substances that are part of all living cells and play an important role in life processes. Lipids are the main component of cell membranes, affect their permeability, participate in the creation of intercellular contacts, in the transmission of nerve impulses and muscle contraction, and provide protection to various organs from mechanical stress. When referring to edible fats, the terms "fats" and "oils" are commonly used. The term "fats" usually refers to animal fats that are solid at room temperature. The exception is liquid fish oil. Vegetable oils are liquid at room temperature (the exception is solid palm oil). Animal fats are present in milk and dairy products, lard, lamb, beef, and fish oil. Vegetable fats (fatty oils) are obtained from sunflower seeds, corn, soybeans, peanuts and other oil-bearing plants. Dietary fats, together with carbohydrates and proteins, serve as a source of energy and are characterized by the highest energy value. The oxidation of 1 g of fat releases 9 kcal of energy, which is 2.5 times more than the oxidation of 1 g of proteins or carbohydrates. Excess energy consumed from food is stored in the body in the form of fat, which is deposited in adipose tissue. The recommended fat content in the human diet (in terms of calories) is from 30 to 33% (from 90 to 100 g per day). At the same time, 1/3 of their fat needs should be met from vegetable oils, and 2/3 from animal fats. 18
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FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION "NOVOSIBIRSK STATE TECHNICAL UNIVERSITY" Faculty of Mechatronics and Automation Correspondence
E.V. MAKAREVICH
SANITATION AND FOOD HYGIENE
LECTURE NOTES
Federal Fisheries Agency
Federal State Educational Institution
higher professional education
"Murmansk State Technical University"
E.V. MAKAREVICH
Sanitation and food hygiene
Lecture notes
For students of all forms of education
specialty 260501.65
"Technology of food products"
using elements of distance educational technologies
Murmansk, 2011
Lecture notes on the discipline “Sanitation and Food Hygiene” were reviewed and approved at a meeting of the department-developer _____________________ Microbiology __________________________
name of the department
Protocol No. __________.
Lecture 1. INTRODUCTION
Among the social and biological factors that determine the normal development and functioning of the human body, nutrition occupies one of the first places. Human life is associated with a constant expenditure of energy and tissue elements, and if these expenditures were not compensated by food, life processes would have to cease.
The role of food is mainly in the delivery of energy and the formation of plastic material necessary for the construction of organs and tissues, as well as some nutrients that take part in the regulation of physiological, biological and morphological processes in the body. The nutritional value of public food products depends mainly on their chemical composition (content of proteins, fats, carbohydrates, vitamins, minerals, etc.), digestibility, digestibility, satiety and “palatability.” The general term “nutritional value” also includes specific concepts: biological and energy value.
The biological value is mainly determined by the quality of food proteins - digestibility, digestibility and the degree of balance of their amino acid composition, and also characterizes the content of nutrients that are not synthesized or slowly synthesized in the human body (vitamins, polyunsaturated fatty acids, phosphatides, minerals, etc.). Energy value depends on the amount of energy that is released from food substances in the process of biological oxidation necessary to ensure the vital processes of the body.
The complex of organoleptic indicators includes appearance, color, consistency, smell, taste, which characterize a person’s subjective relationship to food and are determined using the senses.
The harmlessness of food is due to the absence in it of substances of a microbial or non-microbial nature that are toxic to the body, pathogenic or potentially pathogenic microorganisms, helminth larvae and eggs, and mechanical impurities.
However, since ancient times it has been known that in some cases food products can cause severe poisoning, and sometimes even death. The reasons why various products acquire toxic properties are very diverse and are caused, first of all, by violation of certain requirements during production, transportation, storage, processing, sales, etc. food products and prepared foods. Since the practical activity of a food service engineer is associated with fulfilling certain requirements when processing food products, preparing and selling ready-made meals and culinary products, knowledge of these requirements is included in the job responsibilities of a food service engineer. Knowledge and implementation of these requirements is necessary, first of all, to ensure the safety of products produced at a public catering enterprise in order to prevent the occurrence of outbreaks of acute intestinal infections and food poisoning at these enterprises.
At all stages of the world experience of health care development, disease prevention has been and remains the fundamental principle, the ideology of health care. The quality of public food products includes a set of properties that determine the degree of suitability of food products for the population. It is determined mainly by nutritional and biological value, organoleptic characteristics and harmlessness to human health.
Disease prevention is a set of measures aimed at increasing the material and cultural standard of living, protecting the environment, improving working, living and resting conditions of a person, as well as the resistance of the human body to the effects of factors unfavorable to health and eliminating the causes and conditions that contribute to their occurrence.
It is known that treatment of patients, no matter how successful, will not be able to reduce the morbidity of the population if preventive measures are not taken at the same time.
To prevent the disease, you need to know three prerequisites:
1) causes of the disease;
2) ways of its development;
3) factors contributing to the spread of the disease.
The study and analysis of these conditions are carried out by specialists in the field of various disciplines (microbiology, physiology, biology, etc.), and hygiene is a special discipline that combines the theory and practice of preventive medicine.
HYGIENE is the basic preventive science in medicine. It summarizes all the data from the above disciplines in the field of prevention, integrates knowledge about the complex influence of the environment on human health, and develops principles and systems of preventive measures.
The term hygiene comes from the Greek - higienos, which means “healing, bringing health.” The history of this name is connected with the ancient Greek legend about Asclepius (Aesculapius) - the son of the sun god Apollo. From birth, Asclepius was a weak and sick child. His father settled him in Sunny Valley and assigned doctors to him. They cured him of all his ailments. After recovery, Asclepius himself began to heal, healing the inhabitants of the valley. He was helped by his two daughters Hygieia and Panacea. Since Hygeia, according to the beliefs of the ancient Greeks, was the goddess of health, who was more concerned with the prevention of diseases, her name served as a prerequisite for the name of the science.
During the development of hygiene as a science, various definitions were proposed. Currently, the following definition is considered the most accurate: HYGIENE is a science that studies the patterns of environmental influence on the human body and public health in order to substantiate hygienic standards, sanitary rules and measures, the implementation of which will provide optimal conditions for life, strengthening and preventing diseases.
Summarizing this definition, we can give a more concise definition of this concept: HYGIENE is the science of preserving and strengthening public and individual health through the development of preventive measures.
As stated, hygiene studies the influence of various environmental factors on the human body and, based on these studies, develops specific measures to prevent diseases. However, to prevent diseases, it is not enough just to study the influence of certain factors on a person and develop specific recommendations to ensure their optimal conditions for human life. The developed hygienic standards, sanitary rules and other recommendations must be implemented into work practice. As stated above, hygiene is a science, therefore its branch, called sanitation, is directly involved in the implementation of its developments and recommendations in practice.
The term sanitation translated from Latin means sanitas- health. Consequently, hygiene is a science, and SANITARY is a set of practical measures to implement hygiene requirements in life.
Hygiene is a very complex, versatile science, covering all aspects of human life and activity, which in modern society are constantly developing and becoming more complex. Since the influence of environmental factors, taken in isolation, is not decisive and also depends on the socio-economic conditions of society, hygienic science evaluates their influence from a socio-hygienic position.
Due to the complexity of the problems solved by hygiene, such disciplines as occupational hygiene, municipal hygiene, hygiene of children and adolescents, etc. were separated from general hygiene.
FOOD HYGIENE studies and develops problems of rational nutrition and measures to ensure the safety of nutrients. Nutrition hygiene includes the basic principles of physiology and biochemistry of nutrition, vitaminology and epidemiology, biology and other scientific disciplines related to nutrition problems. Currently, the central task in the field of nutrition of the population is its rationalization, based on modern scientific achievements, taking into account the changed living conditions of people.
Like general hygiene, food hygiene has its own sub-branch, food sanitation, which puts into practice the measures developed by food hygiene.
FOOD SANITATION is an area of food hygiene that carries out practical measures to provide the population with good-quality and nutritious food. It also ensures the organization of sanitary supervision at food enterprises, sanitary protection and sanitary examination of food products.
HISTORY OF NUTRITION SCIENCE
A number of provisions related to the formation of nutrition science were defined in ancient times. Encyclopedic works of Hippocrates (460 - 377 BC), Galen (About 130 - 200), Ibn Sina (980 - 1037) and other scientists of various nations cover certain provisions of science about nutrition. Hippocrates, for example, in his essay “On Diet” noted that the amount of food taken depends on the constitution of the body, age, time of year, weather, and area. In his treatise “On Diet for Acute Diseases,” he emphasizes the need to observe moderation in food. The ancient Greek philosopher Socrates (469 - 399 BC) expressed his thought about moderation in food in the following words: “Man eats to live, and does not live to eat.”
Many useful tips on nutrition for a healthy and sick person are contained in the Canon of Medical Science - the fundamental work of Ibn Sina (Latinized Avicena). Ibn Sina believed that food, depending on its composition, can act on the body in three ways: by quality, by elements, by certain substances (toxic substances, alcoholic drinks, etc.). Interesting thoughts of Ibn Sina about digestion in the mouth, appetite, diet, the importance of water in nutrition, the organization of nutrition for children and the elderly.
In Russia, the progressive reforms of Peter I contributed to the rapid development of the country's economy and culture. At this time, control was organized over the receipt, storage and sale of food products, as well as over the nutrition of certain groups of the population and, first of all, soldiers, sailors, etc. In 1716, military regulations were published in Russia, and in 1720 – naval regulations, in which nutrition standards for army soldiers were first introduced. By the end of the 17th century, due to the successes of medicine and other sciences, as well as the rapid development of sanitary science, objective conditions were prepared for the development of food hygiene as a science.
By the end of the 17th century - the beginning of the 19th century, issues of food hygiene began to be developed on a scientific and experimental basis. A major role in the development of nutrition science belongs to the German chemist J. Liebig (1803 - 1873), who first determined the importance of nutrients for the human body and gave their scientifically based classification. He divided all food substances into plastic (proteins), respiratory (carbohydrates, fats) and salts.
German scientists I. Pettenkoffer (1818 - 1901) and especially K. Voith (1831 - 1908) also played an important role in the development of nutrition science. These scientists determined the nature of the metabolism of proteins, fats and carbohydrates in the human body and established the dependence of the transformation of these substances on a number of factors: physical activity, rest, ambient temperature, etc. K. Voith determined the needs of the human body for energy and nutrients, and substantiated daily allowances norms for the consumption of proteins, fats and carbohydrates. These norms have not lost their meaning to this day. In 1881 Voith proposed the first nutritional standards for people of moderate labor: 118 g of protein, 56 g of fat, 500 g of carbohydrates.
Domestic scientists have made a great contribution to the development of nutrition science. S.F. Khotovitsky (1796 – 1886) compiled the first guide to food sanitation with elements of food hygiene. Based on domestic and foreign experience in this fundamental work, the author substantiated in detail the provisions relating to various nutritional issues, paying particular attention to the quality of food supplies. This guidance emphasizes that food hazards may arise from the “natural properties” of food or from “imprudent” and “untidy” food procurement, production and consumption, and from contact of food with “tools and utensils” used for food production. its “production and storage”.
The founder of Russian physiological science I.M. made a great contribution to the development of nutrition science. Sechenov (1829 – 1905). In his research, he paid great attention to the study of the nervous system, as well as the processes of transformation of nutrients in the human body, as he believed that this would make it possible to understand the essence of life phenomena in their interrelation. Based on the idea of I.M. Sechenov, his student M.N. Shaternikov developed a method for studying gas exchange in a special modification, which made it possible to obtain objective data for nutrition rationing and carry out a lot of work on developing nutrition standards for the population.
The leading role in the formation and development of food hygiene as an independent branch of hygienic science was played by the founders of domestic hygiene A.P. Dobroslavin, F.F. Erisman and G.V. Khlopin. As a result of their scientific work and practical activities, hygiene as a science, including food hygiene, acquired a social character.
A.P. Dobroslavin (1842 - 1889) - founder of the first independent department of hygiene in St. Petersburg at the Medical-Surgical Academy, creator of the first Russian hygienic school. At the initiative and insistence of Dobroslavin, a city analytical laboratory was organized in St. Petersburg and the question of creating field laboratories was raised for the first time, allowing one to study the basic qualities of food and food products in any conditions. Under his leadership, the composition and nutritional value of food products and hygienic issues of nutrition of various groups of the population (urban and rural population, troops, children, prisoners of royal prisons, etc.) were studied.
F.F. Erisman (1842 - 1915), a Swiss by birth, devoted the best years of his life to serving Russia. F.F. Erisman is the author of the three-volume manual “Course of Hygiene”. The general laws of nutrition are outlined here, proper human nutrition is described in various living conditions, etc. In 1882, F.F. Erisman headed the department of hygiene at Moscow University. On the initiative of F.F. Erisman in 1891, the Moscow Sanitary Station was created - the prototype of the modern SES. This station was transformed into the Sanitary Institute named after F.F. Erisman, within which a food laboratory was organized. F.F. Erisman was a versatile scientist, he published more than 200 scientific papers. He carried out 12 scientific studies on food hygiene, mainly relating to the nutrition of industrial workers (in factories in the Moscow province). F.F. Erisman developed a method for studying the nutrition of the population.
G.V. Khlopin (1863 - 1929) wrote fundamental scientific works on various areas of hygiene and sanitary chemistry. More than 30 of his works are devoted to food hygiene. He is the author of the three-volume manual Food Research Methods. Khlopin was the first to study glazed clay dishes and show that products stored in these dishes may contain lead in quantities that are not indifferent to the body. He was also interested in the organization of nutrition and the problem of providing the population with protein, especially during severe famine years. G.V. Khlopin worked a lot on rationing military food; he is the founder of the national hygienic school, which trained many prominent hygienist scientists.
In the 20s of the last century, scientific work in the field of nutrition was headed by M.N. Shaternikov (1870-1939), who not only conducted a number of important studies, but also introduced them into practice. The main merit of M.N. Shaternikov is an intensive study of nutrition and its rationing for certain groups of the population. M.N. Shaternikov together with P.N. Diatroptov (1859 - 1934) proposed the first domestic protein standards: 110 g/day (100 g digestible) for moderate work and 130 g/day (115 g digestible) for hard work. Under the leadership of M.N. Shaternikov developed nutritional standards for the country's population, which formed the basis for planning food production during the recovery period. Organizing nutrition on a scientific basis and creating an economic base for this was a prerequisite for the organization of special research institutes.
In 1930, the Central Research Institute of Nutrition of the People's Commissar of Health of the RSFSR was opened (currently the Institute of Nutrition of the Academy of Medical Sciences of Russia). In the same year, the Kharkov Central Institute of Nutrition was created with branches in Kyiv, Dnepropetrovsk, etc. In 1932, the central specialized hygienic magazine “Nutrition Issues” began to be published.
During the Great Patriotic War, scientific topics in the field of food hygiene were closely related to the needs of the front and rear: prevention of food poisoning and other diseases associated with the consumption of sanitary-epidemiologically dangerous food; prevention of diseases of malnutrition (nutritional dystrophy, vitamin deficiencies, etc.), etc. During this period, major scientific research was carried out in a short period of time. During the war, a large number of materials were published on the organization of nutrition in the troops.
In the post-war period, the scientific foundations of nutrition for healthy and sick people were developed in various directions. Until the end of the 50s, works on the physiology of nutrition mainly predominated (O.P. Molchanova, I.P. Razenkova, etc.).
During the same period, the works of D.I. had a great influence on the development of nutrition science. Lobanova. He is the founder of the scientific technology of the culinary process. Under the leadership of D.I. Lobanov developed most of the substantiated provisions that entered into practice. Articles and works of a monographic nature, as well as a textbook on the technology of food production, created a solid basis for training process engineers and culinary specialists for the public catering system. Large participation in the development of scientific technology for culinary production
In the 60-70s of the last century, the Institute of Nutrition of the USSR Academy of Medical Sciences, under the leadership of Academician A.A. Pokrovsky significantly expanded the range of biochemical research for the development of the concept of rational balanced nutrition.
Lecture 2. SANITARY SUPERVISION AND SANITARY LEGISLATION
Public catering establishments include restaurants, cafes, canteens, snack bars, buffets, factory kitchens, dining cars, etc. When carrying out sanitary and hygienic control over their work, special attention is paid to the quality of processed raw materials and manufactured products, as well as to the state of health employees of the surveyed enterprise.
The production of high-quality products at public catering establishments and the health of the population served depend on many factors. These include the quality of incoming raw materials and their storage conditions, production technology, compliance with sanitary and hygienic conditions, proper monitoring of the quality of finished products and the health of personnel and other requirements of SanPiN 2.3.6. 1079-01 “Sanitary and epidemiological requirements for public catering organizations, production and circulation of food products and food raw materials in them.”
Russia has developed an effective and efficient system of state regulation and control of food quality and safety, which is based on an integrated approach to products, assessment and regulation of food quality at all stages of its production, processing, storage, transportation and sale. This system includes State supervision and control bodies:
1. Bodies and institutions of the state sanitary and epidemiological service of the Russian Federation.
2. Bodies and institutions of the state veterinary service of the Russian Federation.
3. State Committee of the Russian Federation for Standardization and Metrology and its territorial bodies.
4. State grain inspection under the Government of the Russian Federation and its territorial bodies.
5. State Inspectorate for Trade, Quality of Goods and Protection of Consumer Rights of the Russian Federation and its territorial bodies.
The purpose of this state supervision and control is to prevent, identify and suppress violations of the legislation of the Russian Federation in the field of ensuring the quality and safety of food products, as well as to prevent diseases (poisonings) of people associated with the consumption of low-quality, dangerous products.
State supervision and control bodies in their work are guided by the Constitution of the Russian Federation, Federal laws: “On the quality and safety of food products”, “On the sanitary and epidemiological welfare of the population”, “On the protection of consumer rights”, “On the certification of products and services” and others federal laws, decrees and orders of the President of the Russian Federation, decrees and orders of the Government of the Russian Federation, state and industry standards (GOST, OST), sanitary, construction and inter-industry norms and rules (SP, SNiP, SN, SanPiN), etc.
State supervision and control includes:
1. Monitoring compliance with the legislation of the Russian Federation in the field of ensuring the quality and safety of food products, including:
· compliance with the requirements of state standards, state sanitary and epidemiological rules, norms and hygienic standards and veterinary rules, norms and rules of veterinary and sanitary examination (hereinafter referred to as regulatory documents) when developing new products, preparing them for production, manufacturing, storage, transportation and sales, provision of services in the field of trade and public catering, as well as disposal or destruction of low-quality, dangerous products;
· compliance with the rules for the sale of certain types of goods and the rules for the provision of services in the field of public catering;
· compliance with the procedure established by the legislation of the Russian Federation for confirming the conformity of products and services provided in the field of trade and public catering with the requirements of regulatory documents;
· implementation of sanitary-anti-epidemic (preventive), veterinary-sanitary and anti-epizootic measures aimed at preventing the occurrence, spread and elimination of infectious and non-infectious diseases (poisonings) of people associated with the consumption (use) of products, as well as animal diseases common to animals and person.
2. Establishing the causes and conditions for the occurrence of diseases in humans and animals.
3. Suppression of violations of the legislation of the Russian Federation in the field of ensuring the quality and safety of food products and the application of administrative measures to persons who committed such violations.
4. Officials and specialists of state supervision and control bodies, when performing their official duties, have rights and bear responsibility in accordance with the legislation of the Russian Federation.
5. State supervision and control is carried out through:
a) inspections of the activities of citizens, including individual entrepreneurs, and legal entities in the production and circulation of food products, provision of services in the field of trade and public catering, including, if necessary:
· inspection of territories, buildings, premises, structures, vehicles;
· review of documents necessary to assess the quality and safety of products, the conditions of their manufacture and circulation;
· conducting research (testing) of products;
· carrying out examination of products (sanitary-epidemiological, toxicological, veterinary-sanitary, merchandising, etc.), draft regulatory and technical documents, according to which it is planned to manufacture new products;
b) investigation and intersection of violations of the legislation of the Russian Federation in the field of ensuring the quality and safety of food products;
c) analysis of the causes and conditions of the occurrence and spread of human and animal diseases, as well as carrying out measures aimed at their elimination and prevention.
6. Inspections and investigations are carried out by officials and specialists of state supervision and control bodies on issues within their competence, in accordance with methodological instructional documents approved in the prescribed manner by state supervision and control bodies.
7. Scheduled inspections are carried out, as a rule, on a range of issues related to ensuring the quality and safety of products. If necessary, commissions are formed to carry out such inspections, which include representatives of interested state supervision and control bodies.
8. Unscheduled inspections are carried out when state supervision and control bodies receive information about emergency situations, changes or violations of technological processes of manufacturing, storage, transportation and sale of products related to their consumption (use), cases of diseases (poisonings) of people and other violations of the legislation of the Russian Federation Federation in the field of ensuring quality and food safety.
9. Officials and specialists of state supervision and control bodies may visit the territory and premises only during the performance of their official duties and upon presentation of official identification.
10. The results of inspections and investigations are documented in documents (acts, conclusions) of the established form, the originals of which are handed over to citizens, including individual entrepreneurs, and the heads of the organizations being inspected.
11. In case of detection of violations in the field of ensuring the quality and safety of products, officials and specialists of state supervision and control bodies, within the limits of their competence, apply measures of administrative restraint and influence in accordance with the legislation of the Russian Federation.
12. Selection of samples of products and other materials necessary to assess the quality, safety, manufacturing and distribution conditions, conducting research (tests) and recording their results are carried out in accordance with regulatory documents establishing requirements for the selection, methods and techniques of research (testing) of products and evaluation of the results obtained.
13. Research (testing) of products and other materials is carried out in laboratories (testing centers) of state supervision and control bodies, and, if necessary, in other laboratories (testing centers) accredited in the prescribed manner.
14. The results of research (tests) of products are promptly brought to the attention of citizens, including individual entrepreneurs, and legal entities.
15. Actions of officials and specialists of state supervisory bodies may be appealed administratively and (or) judicially in accordance with the legislation of the Russian Federation.
The main comprehensive medical institution of the sanitary-epidemiological service in the Russian Federation is the sanitary-epidemiological station (SES), designed to carry out all types of sanitary-hygienic and sanitary-anti-epidemiological measures in the service area.
In the structure of the SES, depending on the regional division, there is a food hygiene department, a sanitary doctor for food hygiene and other structures that in practice carry out all types of sanitary-hygienic and sanitary-anti-epidemic measures in the service area
The work of the sanitary-epidemiological service of the Russian Federation is headed by the Chief State Sanitary Doctor of the Russian Federation. In the localities, in accordance with the territorial division, the work of the SES is headed by the Chief State Sanitary Doctor (republic, region, city, district).
The chief state sanitary doctor and his deputy are given the right to:
1. Submit demands to ministries, departments, enterprises, institutions and organizations, as well as officials and individual citizens to carry out sanitary and anti-epidemic measures, indicating the deadlines for their implementation.
2. Provide ministries, departments, enterprises, institutions and organizations, based on the current sanitary-hygienic and sanitary-anti-epidemic rules and standards, with opinions on: design standards and construction projects for food industry enterprises; projects for reconstruction, expansion, changes in profile and production technology; standards and technical conditions for new types of food products, containers and packaging for them; pesticides, detergents, etc., projects and designs of new types of technological equipment and inventory for food industry and public catering enterprises.
3. Give opinions on the compliance of food facilities put into operation with current hygienic standards, sanitary-hygienic and sanitary-anti-epidemic rules.
4. Prohibit the operation of existing facilities until the necessary sanitary and anti-epidemic measures are taken; suspend the construction and commissioning of newly built, restored and reconstructed food industry enterprises in cases of violation of hygiene standards, sanitary and hygienic and sanitary and anti-epidemic rules, which is reported to the management of the relevant ministries, departments, enterprises, institutions and organizations to which the facilities are subordinated , as well as banks financing the construction and operation of these facilities.
5. Make decisions on the destruction, processing or other use of food products recognized as unfit for consumption.
6. Entrust, where necessary, to scientific research institutes and laboratories of the sanitary and epidemiological profile, regardless of their subordination, to carry out a hygienic examination.
7. Remove from work at food industry enterprises those with infectious diseases, bacteria carriers and helminth carriers who pose a danger to the health of others.
8. Freely visit sanitary inspection facilities at any time of the day (upon presentation of the appropriate official identification) and make proposals for eliminating detected sanitary violations.
9. Request from officials information and documents necessary to clarify the sanitary and epidemiological condition of the controlled facility.
10. Confiscate food products, items and materials for laboratory analysis and hygienic examination, as well as food samples.
The actions of the Chief State Sanitary Doctors can be appealed within five days to a higher official of the sanitary-epidemiological service. However, filing a complaint does not suspend the implementation of the appealed decision.
Food hygiene doctors and their assistants are granted the following rights:
1. freely visit food facilities at any time of the day and make proposals to eliminate sanitary violations;
2. demand from officials information and documents necessary to comply with the sanitary and epidemiological condition of the food facility;
3. confiscate food products and materials for laboratory analysis and hygienic examination, as well as food samples.
Based on functions, decisions and specific tasks, state sanitary supervision is usually divided into preventive and current.
Preventive sanitary supervision includes monitoring compliance with sanitary and hygienic standards and rules when:
1. Long-term planning for the development of a network of public catering establishments;
2. Development of design standards for public catering establishments (SNiP);
3. Providing land plots for the construction of public catering establishments;
4. Coordination of projects for the construction of public catering establishments;
5. Adaptation of existing buildings for catering establishments;
6. Changing the profile of an existing public catering establishment;
7. Changing the assortment and recipes of produced dishes and using new types of raw materials.
8. Commissioning of newly constructed and reconstructed buildings of public catering enterprises;
9. Design and commissioning of new technological lines, units, machines, equipment.
10. Development of standards and technical specifications for semi-finished products, dishes, culinary and confectionery products, containers and packaging materials.
11. Release of new types of dishes and products, use of new dishes, containers, equipment and packaging.
12. Use of new types of pesticides, detergents, etc.
As you can see, preventive sanitary supervision is carried out at the stage of developing a public catering enterprise project, its construction, introducing and changing technology, recipes, assortment, etc., i.e. control is carried out even before the start of operation of the enterprise or the start of production of new products.
In contrast to the warning current sanitary supervision is carried out directly over existing public catering establishments and includes control over:
1. Compliance of the design and maintenance of public catering establishments with the current sanitary-hygienic (SG) and sanitary-anti-epidemic norms and rules;
2. Compliance with SG and SPiP during the production, release, storage, transportation and sale of public catering products;
3. Compliance of the equipment used, inventory, containers, packaging materials, utensils intended for contact with food products, with the current SG and SPiP;
4. Compliance with established hygienic requirements for the use of food additives in food production;
5. Carrying out measures to prevent food poisoning, acute intestinal infections and diseases of nutritional origin;
6. Implementation of measures to introduce rational nutrition of the population;
7. Compliance with the order of fortification of ready-made dishes;
MINISTRY OF AGRICULTURE OF THE RF FEDERAL STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION "ORYOL STATE AGRICULTURAL UNIVERSITY"
Work program of the discipline (module)
History and methodology of nutrition science
Direction of training 260200 Animal food products
origin.
Master Program - Functional Product Technology
nutrition.
Qualification (degree) - Master of Engineering and Technology.
Form of study – Full-time.
Eagle 2011
Compiled by , Ph.D., Associate Professor ___________________________
"__" __________20__
Reviewer d. agricultural Sc., professor ___________________________
"__" __________20__
The program was developed in accordance with the Federal State Educational Standard for Higher Professional Education in the field of and sample curriculum “History and methodology of nutrition science».
The program was discussed at a meeting of the department “Technology of Milk Production and Processing”.
Head department_ Doctor of Biological Sciences, Professor ________________________
"__" __________20__
Work program approval sheet
Dean , Doctor of Biological Sciences, Professor ___________________________
"__" __________20__
The program was adopted by the educational and methodological commission in the field of training "Food of animal origin"
protocol No.___________________________
Chairman of the educational and methodological commission in the field of training k.s-kh. Sc., Associate Professor
"__" __________20__
Head of the graduate department
Doctor of Biological Sciences, Professor _______________________________________
"__" __________20__
Acquisition Department of the Central Scientific Library__ __________________________
"__" __________20__
1. Goals of mastering the discipline……………………………………………5
2. The place of the discipline in the structure of master’s education programs………………………6
3. Student competencies formed as a result of mastering the discipline…………………………………………………………………………………6
4. Scope of discipline and types of academic work…………………….……….….7
5.1. Laboratory workshop………………………………………………………8
5.2. Independent work of masters……………………………..…9
6. Assessment tools for ongoing monitoring of academic performance, intermediate certification based on the results of mastering the discipline and educational and methodological support for independent work of masters…………………………….…9
Know the history of the development of nutrition science;
Master methods for assessing the quality characteristics of food products, principles for calculating the energy value of the diet, principles for assessing the balance of the diet;
Know the theoretical foundations and laws of the discipline;
Have an idea of the main trends and directions in the development of nutrition science;
Study the principles of rational nutrition;
Acquire skills and must also master the methods and technologies of creating menus for different groups of the population.
4. Scope of discipline and types of academic work
The total labor intensity of the discipline is _3_ credit units.
Table 1.- Scope of discipline and types of academic work
|
Types of study load |
Total hours/ zach. units |
Semesters |
|||
|
Classroom lessons (total) | |||||
|
Including | |||||
|
Practical exercises (PL) | |||||
|
Seminars (C) | |||||
|
Laboratory work (LR) | |||||
|
Independent work (total) | |||||
|
Including | |||||
|
Course work | |||||
|
Calculation and graphic works | |||||
|
Other types of independent work | |||||
|
Active forms of learning | |||||
|
Type of intermediate certification (test, exam) | |||||
|
Total labor intensity hour/hour. units | |||||
Table 2 - Types and labor intensity of classes by topics (sections) of the discipline
|
Topics |
Topics (sections) disciplines |
Number of hours |
|||
|
Total | |||||
|
Semester 1 |
|||||
History of the development of nutrition science. Founders of nutrition science. Basic concepts of nutrition | |||||
|
Classical and alternative nutrition theories | |||||
|
Just in a semester |
5.1. Laboratory workshop work plan
Table 3-Laboratory workshop work plan
|
Discipline topic number |
Number of hours per job |
Methodological literature |
Basic or additional literature, pages |
||
|
Job No. 1. Basic concepts of nutrition Work No. 2 Study of classical and alternative theories of nutrition Job No. 3. Methods for studying the physiology of digestion Job No. 4 Priorities of state policy for healthy nutrition of the Russian population at the federal and regional levels |
D-1,2,4,6,7,8,13 |
||||
|
Total hours |
О – basic literature; D – additional literature.
5.2. Independent work of masters
|
Independent study of theoretical material |
Homemade problem solving |
Execution of RGR, TR |
Writing abstract |
Preparation to the module report |
Labor-capacity |
||
|
Semester 2 |
|||||||
6. Assessment tools for ongoing monitoring of progress, intermediate certification based on the results of mastering the discipline and educational and methodological support for independent work of masters.
Table 5 - List of abstract topics
|
Topic name |
Topic questions |
||
|
Anatomy and physiology of the gastrointestinal tract |
Structure and functions of the gastrointestinal tract |
D - 1,2,3,7,8,9 |
|
|
Vegetarianism |
Principles of vegetarianism, vegetarian nutrition systems | ||
|
Food hygiene |
Principles of food hygiene, basic rules | ||
|
Basic laws of dietetics | |||
|
General principles of therapeutic nutrition |
Prerequisites and patterns of therapeutic nutrition, the purpose of therapeutic nutrition | ||
|
Main food components |
The importance of the main food components in the diet of sick and healthy people |
D-1,2,7,8,9, 10, 13 |
О – basic literature; D – additional literature;
Test questions for the exam
4. The theory of balanced balanced nutrition and its followers;
5. Theory of adequate nutrition;
6. The nature and value of the average daily energy consumption of those involved in physical activity and sports and those not involved, methods of determination;
7. Physiological and hygienic role of food nutrients (water, proteins, fats, carbohydrates, vitamins, minerals), rationing;
8. The importance of dietary fiber;
9. Nutrition for athletes (basic principles);
10. Meals at training camps;
11. Meals at home;
12. Nutrition in difficult conditions;
13. Nutrition during weight loss;
14. Nutrition for muscle building;
15. Nutrition during the recovery period;
16. Meals during the competition;
17. Nutrition at a distance;
18. Additional food;
19. Diet of athletes;
20. Nutritional features of schoolchildren;
21. Need for nutrients and energy at school age;
22. Schoolchildren’s diet;
23. The importance of rational nutrition of schoolchildren for their health and academic performance.
24. The importance of good nutrition
25. History of the development of nutrition science
26. Current state of food production and development prospects
27. The importance of balanced nutrition
28. The idea of scientists of the ancient world about nutrition
Balanced diet. The concept of rational and balanced nutrition. Basic requirements for the diet: Diet. Digestibility of food. Satiety of food. The importance of nutrients in ensuring the vital functions of the body. The role of proteins. The importance of nutrients in ensuring the vital functions of the body. The role of fats. The importance of nutrients in ensuring the vital functions of the body. The role of carbohydrates. The importance of nutrients in ensuring the vital functions of the body. The role of vitamins. The importance of nutrients in ensuring the vital functions of the body. The role of mineral salts. The importance of nutrients in ensuring the vital functions of the body. The role of macroelements The importance of nutrients in ensuring the vital functions of the body. The role of microelements The relationship between health and nutrition. The cause of food spoilage Combination of food products Nutrition hygiene in the practice of physical culture and sports Determination of daily energy consumption Determination of daily caloric intake Correction of an individual diet Drawing up a daily menu Human digestive system Determination of calorie content and quality composition of food by chemical method Energy exchange in the human body. Calculation of daily energy consumption and consumption of the body Proper consumption of foods Consumption of essential nutrients and energy
7. Educational, methodological and information support
disciplines
Main literature
1 Golubkina, N. A., Selenium in medicine and ecology [Text] / ,
2, . – M.: KMK Publishing House, 2002. –134 p.
3 Donchenko, food products [Text] / ,
4 . – M.: Pishchepromizdat, 2006. – 528 p.
5 Kudrin, elements. [Text] / , A.V.
6 Skalny, . –M.: KMK Publishing House, 2007.-537 p.
7 Martinchik, human (basics of nutrition) [Text] / A. N., Maimulov, and children’s health [Text] / , I. Sh.
8 Yakubova, . - St. Petersburg: St. Petersburg State Medical Academy named after. , 2003.-354 p.
9 Nechaev, food products [Text]: textbook /, .-M.: Publishing complex MGUPP, 1999. – 87 p.
10 Poznyakovsky, basics of nutrition, safety and examination of food products [Text]: textbook. 2nd ed., rev. and additional – Novosibirsk: Novosibirsk Publishing House. University, 1999. – 448 p.
11 Pokrovsky, about nutrition. [Text] / – M.: Economics, 1986. – 367 p.
12 Samsonov, on dietetics [Text] / , . – M.: Medicine, 1992. – 464 p.
additional literature
1 Aghajanyan, elements in the environment and environmental
portrait of a man [Text] / , - M.: Medicine,
12 Rocky, elements - micronutrients as a reserve
restoring the health of residents of Russia [Text] / , R. M., Dubovoy, . - Orenburg: RIK GOU OSU, 2004. – 239 p.
13 Rocky, human [Text] / – M.:
Medicine, 199 p.
14 Rock, - and microelements in physical culture and sports.
[Text] / , . - M.: Publishing house, 2002.-78 p.
15 Rocky, prevention and treatment of lead poisoning. [Text] / , .- M.: VTsMK “Zashchita”, 2002.-52p.
16 Skalny, for your health [Text] / A.V., Skalny - M.: “Publishing house “ONICS 21st century”, 200 p.
17 Skalny, in medicine [Text] /, I.A.
Rudakov - M.: "ONIX," 2004. – 272 p.
18 Tutelyan, in the nutrition of a healthy and sick person
[Text]: Vitamins and Minerals Reference Guide /
, . – M.: Kolos, 2002. –
19 Davis, A. Nutraceuticals. Nutrition for life, health and longevity [Text] /
A. Davis - M.: Sattva, 2004. – 544 p.
Availability of literature in the library of OrelSAU
1. Evenstein, dietology /. - M.: Economics, 20 p. : ill. - ISBN -5: 3-00. Storage instructions: paragraph 3,
2. Martinchik, nutrition, sanitation and hygiene: textbook. allowance / , . - 3rd ed., erased. - M.: Academy, 20p. - ISBN -X: 112-00.
The program is compiled in accordance with the requirements of the Federal State Educational Standard for Higher Professional Education, taking into account the recommendations and ProOp of Higher Professional Education in the direction and profile of training.