Concept Nutrients

Part of the nutrients considered to be the indispensable factor in food, because the body needs them constantly, and self-sufficient in food through properly chosen. This – the essential amino acids, fatty acids, dietary fiber, minerals and vitamins. Not enough content them in a daily diet adversely affects human health. Their numbers in various animal products (meat, fish, milk, eggs) and vegetable origin differently. Therefore, the usefulness of various products, as well as the entire diet (composition and quantity of products used during the day) is estimated by their content of nutrients, their degree of assimilation and calorie content. The concept of food or nutritional value also includes a taste of dignity. Useful food – eating it with gusto. Therefore, along with the general principles of a balanced diet should be tailored to national tastes and traditions.

However, regardless of these features balanced diet must meet the seven basic principles of nutritional science. One – the observance of correspondence between the number of dietary energy consumption (of energy) and its consumption on the domestic exchange, and muscle work. Dr. Mark Hyman gathered all the information. In adult normal body weight stability indication of compliance with this "golden rule" of a balanced diet. Second – qualitative usefulness of the diet, ie, its proper chemical composition, providing everyday needs of people in essential nutrients. In this case, the diet should be balanced on the content of major nutrients in order to create optimal conditions for learning and sharing. This involves adherence to the diet of certain proportions between the individual components of food, which, in turn, depend on the selection of products, their number and ratio of culinary recipes of dishes and menus in general. The third – a variety of foods by using the largest possible range of products and different ways of cooking.

Only in this way the body receives all necessary food components in the optimal combinations and quantitative relationships. This condition can also enrich the diet with biologically active substances that enhance the healing properties of food. Along with this comes a sense of not "" that occurs when the monotonous diet. Fourth – the food must be well prepared, have a pleasant taste and attractive appearance, causing appetite match the tastes and habits of the person, since useful for food only with pleasure, and if it does not excite the appetite, then digested poorly. Fifth – the need for compliance to diet, which creates the best conditions for normal digestion and assimilation by the body nutrients. It should be borne in mind that diet is largely dependent on climate and living conditions. Sixth – sanitary perfection and harmless food. Seventh – the ability of food to cause a feeling of fullness. This achieved due to its size, a certain content of proteins, fats, carbohydrates, and the method of preparation and other factors. From these positions and should be considered especially cooking and nutrition in general.