Diet - food regime established for healthy and sick

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Diet
The food regime established for the healthy and the sick

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Under the diet means the food regime established for healthy and patients according to age, body type, profession, climate, seasons, etc. In General, you can accept that an adult loses daily 20 grams of nitrogen, and 310 grams of carbon, so the food to sustain life should consist of nitrogen (see Proteins), nitrogen-free (fats, carbohydrates) and inorganic substances.

Molarotto, the diet to cover the daily losses, daily needs consist of 124,0 nitrogenous substances, starch 430,0, 55,0 30,0 fats and salts, which corresponds to approximately 820 g bread and 220,0 g of meat. For the calculation of fouta required (approximate distribution of the diets):

	Proteins	Fat	Carbohydrates	The ratio of protein to nitrogen-free substances
For children	79	35	251	1:3,9
For workers on average	118	56	500	1:5,0
For workers alone	137	72	352	1:3,5
For workers when working	137	173	352	1:4,7

Very interesting calculations for diets, playfer, according to which the required adult:

	Proteins	Fat	Carbohydrates
At rest at least	57	14	340
At rest high	119	51	530
At moderate work	120	40	530
With an average job	153	68	530
With a strong work	160	71	570
When the hard work	184	71	570

Amounts of these substances are assumed to be dry. To determine the diet of a healthy person you can be guided by the weight of it, remembering that for every kilogram of its required daily of 7.0-9.0 g of carbon and 0.25-0.36 nitrogen. As a part of a variety of nutrients known in some detail, they can guide us in setting one or the other mode of food (diet).

This is not to overlook that not all substances are equally absorbed by the body and that the latter is not under all conditions equally able to assimilate the same food, and therefore have to individualize the diet of a separate entity in quantitative and qualitative respects. Next >>

see. More about clinical nutrition (diets)

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In writing this article uses material from
The encyclopedic dictionary of F. A. Brockhaus and I. A. Efron (1890-1907).

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Diet The food regime established for the healthy and the sick

Diet
The food regime established for the healthy and the sick