Search

Basic principles of optimal nutrition of sportsmen in various kinds of sport are formulated. Their diet must be well-balanced in terms of all nutrients and contain essential vitamins and minerals. There is outlined an indispensable content of the basic nutrients in sportsmen's daily diet: proteins, fats, carbohydrates, as well as vitamins and minerals.

The article briefly sheds light on problems of creation and application of special-purpose protein products--nutritional cocktails and drinks--in nutrition for sportsmen in different stages of the training and contents. Possessing a higher biological and nutritive value, these products permit fast hardworking and initializing repair process of the human body after heavy and intensive muscle loading.

The article this research is devoted to the Orenburg student youth diet. The revealed deficiency of major nutrients (protein, fats and especially carbohydrates), as vitamins (C, PP, E, D, B groups) and analysis of diet ration concerning basis nourishing components, vitamins, macro- micro elements (Zn, Cu, I, Cr, Se).

The retrospective analysis of 4 variants of norms of human physiological needs in food substances and energy accepted in 1951, 1968, 1982 and 1991 is given. Dynamics of the scientifically proved specification of value of needs is revealed and the necessity of permanent development of conceptual base of normalization is determined. Last one is based on two natural laws of a balanced diet: 1) compulsion of conformity energy expense and energy consumption; 2) the value of consumption of the basic food substances (fibers, fats, carbohydrates) should be in limits of physiologically necessary quantity proportion and be accompanied by satisfaction of human needs in different nutrients.

The results of the physico-chemical and hygienic investigations of smoked sausages produced according to the improved technology were compared to those of routine products. The changes in the content of smoking substances in uncooked smoked sausage depend on the duration of smoking and drying. Microstructural and microbiological data, as well as carcinogenic compounds detected in the samples studied have been presented. It has been shown that the use of vacuum evaporation improves the product structure and significantly decreases the content of carcinogenic substances in smoked sausages, as well as makes better their taste and scent, that leads to the improvement of consumer's properties of the product.

A dry protein mixture (DPM) consists of dry slaughtered animal blood clarified by means of the peroxide-catalase system and dry skim milk at a ratio of 1:1. A study was made of organoleptic properties of the DPM, the composition of nutrients and biological efficacy in experiments on animals. The DPM is light yellow powder without specific taste and odor of blood, contains 58.4% of protein, 1.36% of fat, 26.71% of carbohydrates (lactose), and 8.19% of mineral substances. DPM proteins contain all the essential amino acids. As regards their biological efficacy they are not inferior to that of casein. The DPM is rich in calcium (606 mg/100 ml), phosphorus (645 mg/100 ml) and particularly in iron (106 mg/100 ml). Digestibility of iron examined on rats appeared to be high (31.2%). The new product is recommended for rational and dietetic nutrition.

The authors have devised a mathematical method that allows for the calculation of the best correlations of proteins in a mixture, the determination of amino acid content of the final protein composition and the evaluation of the enrichment effect whatever the characteristics of the reference aminogram and the number of amino acids in it. The indicators of biological value of protein mixtures determined by the mathematic method are in good agreement with the data obtained in biological studies.

The authors evaluated the nutritive value of protein from 4 kinds of raw fish (herring, cod, mackerel, sprat) and its preserves. Experiments were made on rats fed the diets containing fish protein (8-10% of the total diet). Experiments included the determination of apparent and genuine digestibility, net protein utilization, and net dietary protein caloric value. Evidence was obtained that protein from fish and its preserves is characterized by high digestibility coefficient as compared with casein and egg powder. The highest net protein utilization was noted in animal groups fed the diet containing protein from raw fish. Protein assimilability from fish preserves was on the average 15% lower than that from raw fish.