Evaluating the effectiveness of non-pharmacological nutritional correction of health of the person on the basis of the provisions of thermodynamics
| Autor: | L. V. Antipova, N. S. Rodionova, E. S. Popov, T. N. Kolesnikova |
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| Rok vydání: | 2016 |
| Předmět: |
Process (engineering)
media_common.quotation_subject Geography Planning and Development Management Monitoring Policy and Law human health Food processing and manufacture thermodynamics Medicine Quality (business) Organism media_common designing food systems Public economics business.industry Energy consumption TP368-456 nutritional status biocorrection quality and safety of products Food products biologically active substances Food systems Biologically active substances Quality level Biochemical engineering business |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 4, Pp 156-159 (2017) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2016-4-156-159 |
| Popis: | Functioning of the organism is accompanied by energy consumption, while the efficiency of extraction of energy by the body during exchange reactions depends on a combination of factors, mainly related to the composition and quality of food. The article analyzes the prospects of using the laws of thermodynamics when considering food as a source of energy of different quantity and quality level, in the evaluation of the effect of dietary supplements on the energy stability of the biological system – the human body. Accumulated experience now shows the usefulness of the search for natural sources of biologically active substances and their introduction into the food products and intermediates. However, a detailed analysis of their impact on the human as a biosystem is problematic because of the need for a large number of experiments in the experiments in vivo, that require individual approach in determining the effectiveness of the impact in the transformation of food into energy for life, dosing the validity of taking into account individual characteristics of the organism and the formation of a given the quality level of the food product. The problems of generalization of the information available and the expansion of knowledge on natural sources of biologically active substances to increase the efficiency of gas exchange, the positive correction of oxidative processes and lifetime detoxification nutrientnogo by changing the composition of food systems at different stages of the process. The directions of the fundamental rationale for the engineering design recipe-component solutions and the formation of diets varying energy direction, providing a positive correction parameters respiratory efficiency, level of oxygenation of hemoglobin and other indicators of metabolic processes of the human body. |
| Databáze: | OpenAIRE |
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