EVALUATION OF ADEQUACY OF DAILY ENERGY CONSUMPTION AND NUTRITIONAL VALUE OF DIETS OF JUNIOR ATHLETES

2020 ◽  
Author(s):  
Элеонора Николаевна Трушина ◽  
Оксана Константиновна Мустафина ◽  
Татьяна Николаевна Солнцева ◽  
Валерий Дмитриевич Кузнецов
Keyword(s):  
Energy Consumption ◽  
Nutritional Value ◽  
Caloric Content ◽  
Added Sugar ◽  
Junior Athletes ◽  
Calorie Content ◽  
Daily Diet ◽  
Daily Energy ◽  
Total Calorie ◽  
Recommended Level

В исследовании участвовали 20 спортсменов-юниоров (мастера спорта и кандидаты в мастера спорта) в возрасте 17-18 лет и 10 добровольцев соответствующего возраста и интенсивности физической нагрузки. В результате исследований установлено, что суммарная калорийность потребленных за сутки продуктов в основном соответствовала энерготратам спортсменов обследованных групп. Соотношение белки/жиры/углеводы в суточном рационе спортсменов свидетельствует о недостаточной квоте углеводов в соответствии с формулой оптимального питания для юных спортсменов. При этом потребление добавленного сахара у спортсменов всех категорий превышало рекомендуемый уровень (10% от калорийности суточного рациона). The study involved 20 junior athletes (masters of sports and candidates for masters of sports) aged 17-18 and 10 volunteers of the corresponding age and intensity of physical activity. As a result of the research, it was found that the total calorie content of products consumed per day basically corresponded to the energy consumption of athletes in the surveyed groups. The ratio of protein / fat / carbohydrates in the daily diet of athletes indicates an insufficient carbohydrate quota in accordance with the optimal nutrition formula for young athletes. At the same time, the consumption of added sugar in athletes of all categories exceeded the recommended level (10% of the caloric content of the daily diet).

QUALITY ASSESSMENT OF MARMALADE JELLY WITH DIFFERENT COMPOSITION OF CARBOHYDRATES

2021 ◽  
Author(s):  
Г.О. МАГОМЕДОВ ◽  
И.В. ПЛОТНИКОВА ◽  
М.Г. МАГОМЕДОВ ◽  
В.В. ТРОЩЕНКО
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Control Sample ◽  
Caloric Content ◽  
Competitive Advantages ◽  
Mass Analysis ◽  
Calorie Content ◽  
Gel Forming Ability ◽  
Reducing Substances

Расширение ассортимента изделий пониженной сахароемкости, калорийности, себестоимости и повышенной пищевой ценности является приоритетным и актуальным направлением. Основным компонентом в традиционных рецептурах мармелада является сахар, употребление которого в значительных количествах ведет к развитию различных заболеваний. Патока крахмальная является универсальным сахаросодержащим продуктом, который по сравнению с сахаром имеет ряд конкурентных преимуществ, повышающих эффективность производственного процесса. Выбирая тот или иной вид патоки, можно заранее прогнозировать свойства и качество готового продукта. Высокоосахаренная патока обладает наибольшей сладостью и наименьшей энергетической ценностью, низкоосахаренная – содержит наибольшее количество декстринов и имеет повышенную калорийность. При получении мармеладных масс на патоке различных видов процесс уваривания необходимо проводить на 1–3 мин дольше. Конечное содержание редуцирующих веществ – глюкозы и мальтозы в уваренных мармеладных массах на патоке больше, чем в контрольном образце на сахаре, что обусловлено изначально большим их содержанием в рецептурной смеси до уваривания. Наибольшую вязкость имеет образец на низкоосахаренной патоке, что объясняется высоким содержанием в ней полисахаридов, которые придают массе высокие вязкостные свойства. Анализ цветности показал, что наибольшую насыщенность окраски имел образец мармелада на основе карамельной патоки. Опытные образцы полученных мармеладных масс имеют прочность больше допустимого значения и обладают удовлетворительной студнеобразующей способностью. Разработанные образцы мармелада из-за большего – в 1,5–3 раза содержания полисахаридов и меньшего легкоусвояемых углеводов можно отнести к продуктам пониженной сахароемкости и диетической направленности. Новая продукция конкурентоспособна по качественным и экономическим характеристикам. Expansion of the assortment of products of reduced sugar content, calorie content, cost price, increased nutritional value is a priority and an urgent trend. The main recipe ingredient in the traditional formulations of marmalade is sugar, the use of which in significant amounts leads to the development of various diseases. The starch kernel is a universal sugar-containing product, which, in comparison with sugar, has a number of competitive advantages that increase the efficiency of the production process. Choosing this or that kind of treacle, you can predict the properties and quality of the finished product in advance. The highest sweetness and the lowest energy value are highly sugared molasses, low-sugar content contains the greatest amount of dextrins and has an increased caloric content. When obtaining marmalade mass on molasses of various species, the process of boiling should be carried out longer for 1–3 min. The final content of reducing substances (glucose and maltose) in the fried marmalade masses on molasses is higher than in the control sample on sugar, which is due to the initially large content in the formula before boiling. The sample has the highest viscosity on low-saccharified molasses, which is explained by the high content of polysaccharides in it, which impart high viscous properties to the mass. Analysis of color samples showed that the highest intensity of color and saturation had a sample of marmalade based on caramel molasses. The experimental samples of the marmalade mass obtained have a strength greater than the allowable value and have a satisfactory gel-forming ability. The developed samples of marmalade because of the greater content of polysaccharides – 1,5–3 times and less easily digestible carbohydrates, can be attributed to products of reduced sugar content and dietary orientation. The new products are competitive both in terms of quality characteristics and economic efficiency.

IMPROVEMENT OF THE TECHNOLOGY AND FORMULATION OF FINISHING SEMI-FINISHED PRODUCT FOR FLOUR CONFECTIONERY PRODUCTS FOR DIETARY PROPHYLACTIC PURPOSES

2021 ◽  
Author(s):  
Т.А. ДОРОШЕНКО ◽  
К.А. ЛАПТИНОВА ◽  
М.Ю. ТАМОВА
Keyword(s):  
Nutritional Value ◽  
Caloric Content ◽  
Standard Formulation ◽  
Apple Pectin ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Mathematical Programs ◽  
Calorie Content ◽  
Confectionery Products ◽  
Stable Shape

Совершенствование структуры ассортимента кондитерских изделий направлено на увеличение выработки продукции повышенной пищевой ценности. Исследована возможность замены сливочного масла в рецептуре отделочного кремового полуфабриката для мучных кондитерских изделий сливками животного происхождения для снижения его калорийности. Объектом исследования были образцы сливочного крема «Шарлотт», изготовленного на основе стандартной рецептуры, но с заменой сливочного масла сливками жирностью 33%. Для стабилизации структуры крема добавляли яблочный пектин в количестве 1,5% к массе образца. Оптимизацию показателей сбалансированности состава и органолептических свойств проводили с помощью прикладных математических программ Mathcad 15.0 и Statistica 13.0. На основе полученных данных разработаны технология и рецептуры отделочных кремовых полуфабрикатов с добавлением какао-порошка и без него. Органолептическая оценка показала, что разработанные кремовые полуфабрикаты имеют необходимые показатели качества – пластичную текстуру, устойчивую форму, приятный, без посторонних запахов вкус. Установлено, что калорийность разработанных образцов крема с заменой сливочного масла сливками жирностью 33% на 23% ниже, чем калорийность крема «Шарлотт», приготовленного по традиционной рецептуре. Включение в рецептуру крема яблочного пектина позволяет рекомендовать разработанный отделочный полуфабрикат для производства мучных кондитерских изделий функционального назначения. Improvement the structure of the range of confectionery products is aimed at increasing the production of products of increased nutritional value. The possibility of replacing butter in the formulation for finishing cream semi-finished products for flour confectionery products with animal cream to reduce its caloric content is investigated. Samples of butter cream «Charlott», made on the basis of a standard formulation, but with the replacement of butter with cream with a fat content of 33%, were the object of the study. To stabilize the structure of the cream apple pectin was added in an amount of 1,5% by weight of the sample. Optimization of indicators of balance of composition and organoleptic properties was performed using applied mathematical programs Mathcad 15.0 and Statistica 13.0. Based on the data obtained, the technology and formulations for finishing cream semi-finished products with and without cocoa powder were developed. Organoleptic evaluation showed that the developed cream semi-finished products have the necessary quality indicators – plastic texture, stable shape, pleasant, odorless taste. It is established that the caloric developed cream samples with replacement of butter cream 33% fat is 23% lower than the calorie content of the cream «Charlott», made on the basis of a standard formulation. The inclusion of apple pectin in the cream formulation allows us to recommend the developed finishing semi-finished product for the production of functional flour confectionery products.

scholarly journals RESEARCH OF THE ACTUAL ENERGY CONSUMPTION OF THE MILITARY PERSONNEL OF THE ARMED FORCES OF UKRAINE TO SUBSTANTIATE THE CORRECTION OF THEIR DAILY DIET

2021 ◽  
Vol 74 (3) ◽  
pp. 684-689
Author(s):  
Yurii N. Deputat ◽  
Olesia M. Ivanko ◽  
Valerii L. Savitskyi ◽  
Anatoliy P. Kazmyrchuk ◽  
Maria P. Gyluch ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Military Personnel ◽  
Armed Forces ◽  
Energy Costs ◽  
Energy Value ◽  
Special Operations ◽  
Daily Diet ◽  
Daily Energy ◽  
Actual Energy Consumption ◽  
The Military

The aim: Is to determine the actual energy costs of servicemen on the qualification course of special operations of the Armed Forces of Ukraine to substantiate the adequate nutritional and energy value of their diet. Materials and methods: The actual average daily energy consumption of 85 servicemen of the qualification course (hereinafter – Q-course) of special operations of AF of Ukraine was determined by time-table and instrumental methods. By laboratory, calculation and questionnaire methods, the compensatory possibilities of their actual nutrition were assessed. Results: The data obtained indicate that the highest indicators of energy expenditures among servicemen were during the first phase of selection of the Q-course at the level of an average value of 6853 ± 963.9 kilocalories (hereinafter – kcal) per day. At the same time, the calorie content of actual food consumed only by 55.7% provided compensation for the average daily energy costs. In this regard, we have developed and implemented “Organizational and Methodological Guidelines for Rational Nutrition of Servicemen of SOF of AF of Ukraine”. Conclusions: The actual nutrition of the military personnel on the Q-course of SOF of AF of Ukraine does not fully compensate for their real energy losses. The nutritional and energy value of the daily diet requires revision and bringing it into line with the actual energy consumption, depending on the preparation phases.

Influence of actual nutrition and energy consumption on the somatic protein deprivation syndrome formation among Tambov female students aged 18-22 years

2019 ◽  
pp. 44-52
Author(s):  
Dmitriy V. MAKSINEV ◽  
Valeriy B. MAKSIMENKO
Keyword(s):  
Body Weight ◽  
Energy Consumption ◽  
Program Analysis ◽  
Female Students ◽  
Caloric Content ◽  
Energy Status ◽  
Protein Deprivation ◽  
Frequency Method ◽  
Instrument Making ◽  
Daily Energy

Aim of the study: to explore the energy status influence features on the formation of anthropometric syndrome of somatic protein deprivation among female students. Materials and methods. 236 girls aged 18-22 years were examined. We study somatometric features of physical development, components of body weight, actual nutrition and energy consumption. We estimate 25 somatometric characteristics measured with application of the automated medical diagnostic complex “Healthy child” (Tulinovsky instrument-making plant, Russia). Syndrome of somatic protein deprivation diagnosis was made by arm muscle circumference index. We carry out the evaluation of actual nutrition and energy consumption by the frequency method with the subsequent application of the computer program “Analysis of human nutrition” (version 1.2.4) of the Scientific Research Institute of Nutrition. Results. With syndrome of somatic protein deprivation daily energy consumption was significantly reduced by 13 %. The main factor determining the level of daily energy consumption among female students is the actual body weight, as well as the amount of muscle mass, which were significantly less with syndrome of somatic protein deprivation than in the control. The level of basic metabolism with syndrome of somatic protein deprivation was also significantly reduced. At the same time, there were no significant differences in the caloric content of diets in these groups. They were in conformity with the age norms. Discussion. Energy costs, including physical activity, appears to be a regulated factor in the formation of somatic protein deprivation syndrome among female students, and its use should be controlled by somatometric signs of this syndrome.

scholarly journals Chemical composition and rumen degradability of byproducts available in the Amazon region

2019 ◽  
Vol 40 (6Supl3) ◽  
pp. 3605
Author(s):  
Ernestina dos Ribeiro Santos Neta ◽  
Luis Rennan Sampaio Oliveira ◽  
Rafael Mezzomo ◽  
Daiany Íris Gomes ◽  
Janaina Barros Luz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Palm Kernel ◽  
Neutral Detergent Fiber ◽  
Daily Diet ◽  
Pineapple Peel ◽  
Ruminal Degradability ◽  
Babassu Cake

This study evaluated the chemical composition and ruminal degradability of dry matter (DM), neutral detergent fiber corrected for ash and protein (NDFap) and crude protein (CP) in byproducts of African oil palm (palm cake, kernel or fiber), macaúba (pulp cake and kernel cake), acai (acai fruit), babassu (kernel cake) and pineapple (peel, crown and bagasse silage). Nineteen rumen-fistulated sheep were kept in individual stalls, receiving a daily diet composed of elephant grass silage and corn and soybean concentrate. After preparation in nylon bags, the byproduct samples were incubated for 0, 3, 6, 12, 16, 18, 24, 48, 72, 96, 120 and 144 hours, with three replicates of each ingredient per incubation time. The divergence between the protein nutritional value and energy nutritional value, based on discriminatory variables between groups, was estimated by cluster analysis. The effective degradability of DM, NDFap and CP for the different byproducts was, respectively, 35.9, 26.9 and 59.0% for palm cake; 48.3, 34.3 and 76.4% for palm kernel; 21.1, 6.6 and 50.3% for palm fiber; 34.3, 15.0 and 52.8% for macaúba pulp cake; 58.1; 63.0 and 51.6% for macaúba kernel cake; 49.7, 49.6 and 41.8% for babassu cake; 53.4, 40.5 and 79.8% for pineapple bagasse silage; and 21.3, 17.0 and 38.9% for acai fruit. Based on their NDFap and CP characteristics, the feeds were clustered in up to four different groups.

scholarly journals Effects of fibre content in pelleted wheat and oats diets on technical pellet quality and nutritional value for broiler chickens

2008 ◽  
Vol 88 (4) ◽  
pp. 613-622 ◽  
Author(s):  
O. Zimonja ◽  
H. Hetland ◽  
N. Lazarevic ◽  
D. H. Edvardsen ◽  
B. Svihus
Keyword(s):  
Energy Consumption ◽  
Weight Gain ◽  
Broiler Chickens ◽  
Nutritional Value ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Feed Conversion ◽  
Pellet Quality ◽  
Insoluble Fibre ◽  
Starch Gelatinisation

Two experiments were conducted to study the effects of either soluble or insoluble fibre naturally occurring in wheat and oats, on technical pellet quality and nutritional value for broiler chickens. In exp. 1, the effects of insoluble fibre were studied by mixing diets based on wheat or naked oats with either coarse or fine oats hulls followed by pelleting. Hull inclusion increased (P < 0.05) starch gelatinisation, especially in the diets based on oats. Addition of finely ground oats hulls improved pellet durability, in particular after storage, while no such effect was observed for coarse oats hulls. Oats hulls inclusion caused a more elastic pellet with higher breaking resistance (P < 0.05). Lower (P < 0.05) energy consumption was observed for diets based on oats compared with wheat, while no effect of fibre inclusion on energy consumption was found. In exp. 2, the influence of pelleting on the viscosity effect of soluble fibres in diets based on wheat or oats was studied. A significant increase (P < 0.05) in intestinal viscosity of broiler chickens was observed for all batches of grain exposed to steam pelleting. Viscosity was doubled (P < 0.05) with wheat diets, while the increase in viscosity was even greater in oat diets. In wheat diets, feed intake and weight gain was reduced (P < 0.05), while feed conversion ratio was not affected. Steam pelleting of oats reduced (P < 0.05) feed intake and weight gain, and increased feed conversion ratio (P < 0.05). The improvements (P < 0.05) in metabolisable energy and dry matter digestibility in wheat diets was not consistent with the observed increases in viscosity or with the results obtained with oats. Key words: Soluble fibres, insoluble fibres, viscosity, starch gelatinisation, steam-pelleting

scholarly journals Study on the Sea-Buckthorn (Hippophae rhamnoides L.) Preparation Forms Destined to its Nutritio-Pharmaceutical Use

2016 ◽  
Vol 73 (2) ◽  
pp. 218 ◽  
Author(s):  
Carmen Georgeta Dumitrescu (Manole)
Keyword(s):  
Everyday Life ◽  
Human Health ◽  
Nutritional Value ◽  
Scientific Literature ◽  
Sea Buckthorn ◽  
Hippophaë Rhamnoides ◽  
Daily Diet ◽  
Multiple Uses ◽  
Almost All ◽  
Positive Effect

In conducting this research we started from the multiple uses of sea-buckthorn in our everyday life. In addition to the positive effect of sea-buckthorn plant on the environment, especially by fixing the soil, almost all parts of this miraculous shrub have therapeutically effect (fruits, leaves, shoots etc.) and can be consumed in various forms. Aim of this paper is to present the nutritional value of sea-buckthorn, recipes most frequently used and the effects that they have on people. In order to achieve all these, materials from the scientific literature were used, as well as an own research, carried out during a year, on a total number of 50 people. Results prove that the sea-buckthorn must be introduced, in greater extent, in our daily diet, as it improves human health.  

scholarly journals Macronutrient and calorie content in preterm and term human milk at first three week after delivery

2019 ◽  
Vol 59 (3) ◽  
pp. 130-8
Author(s):  
Dessy Shinta Murty ◽  
Hasriza Eka Putra ◽  
Sri Mulatsih ◽  
Neti Nurani ◽  
Tunjung Wibowo
Keyword(s):  
Human Milk ◽  
Protein Content ◽  
Full Term ◽  
Caloric Content ◽  
Mature Milk ◽  
The Third ◽  
Macronutrient Content ◽  
Calorie Content ◽  
Preterm Group ◽  
A Prospective Study

Background The macronutrients in human milk change dynamically and vary among mothers. Evaluation of macronutrient content in human milk is needed to improve nutritional management in preterm infants. Objective To measure the macronutrient content in preterm and full term human milk during three lactation periods in the first three weeks after delivery. Methods We conducted a prospective study among 80 mothers of infants who were hospitalized in the Department of Perinatology/NICU at Sardjito Hospital, Yogyakarta. Carbohydrate, fat, protein, and caloric content were measured using a MIRIS human milk analyzer, once per week for three consecutive weeks after delivery. A single, daytime human milk specimen was collected in the morning by directly expressing from the breast. Results Median protein, fat, carbohydrate, and caloric contents of mature milk in the preterm group were 1.40 (IQR 0.38), 3.25 (IQR 1.00), 5.70 (IQR 0.80) g/dL, and 60 kcal/dL, respectively. Median protein, fat, carbohydrate, and caloric contents of mature milk in the full term group were 1.40 (IQR 0.35), 3.30 (IQR 0.77), 5.80 (IQR 0.75) g/dL, and 62 kcal/dL, respectively, at the third week after delivery. In both groups, protein content in the first week was significantly higher than in the third week (P<0.001) after delivery. In contrast, fat content in the first week was significantly lower than in the third week (P< 0.05) after delivery, in both groups. Conclusions There are no significant differences in macronutrient and caloric content between preterm and full term human milk during the first three weeks after delivery. However, there are significant changes in fat and protein content in both preterm and full term human milk during early lactation, between the first and third weeks.

Do Youth Consume More Calories than they Expended in Youth Sports Leagues? An Observational Study of Physical Activity, Snacks, and Beverages

2020 ◽  
Vol 44 (2) ◽  
pp. 180-187
Author(s):  
Natalie Bennion ◽  
Lori Andersen Spruance ◽  
Jay E. Maddock
Keyword(s):  
Physical Activity ◽  
Energy Consumption ◽  
Youth Sports ◽  
Caloric Intake ◽  
Average Energy ◽  
Cross Sectional Study ◽  
Calorie Intake ◽  
Caloric Content ◽  
Separate Analysis ◽  
Cross Sectional

Objectives: Childhood obesity rates remain high. The youth sports environment is an opportunity to combat obesity. The purpose of this study was to determine the types of beverages/ snacks provided at youth sports and determine associations between energy consumption and expenditure. Methods: This cross-sectional study observed 4 different sports in a youth sports league (N = 189). The System for Observing Fitness Instruction Time (SOFIT) was used to quantify physical activity. Food environmental scans were used to quantify caloric intake. A t-test was conducted to examine differences between energy consumption and expenditure. We conducted a separate analysis for games that did not offer snacks/beverages. Results: The average energy expenditure was 170.3 calories per game; males were more physically active than females. The average caloric content was 213.3 calories for games that did not offer snacks/beverages and average sugar provided was 26.4 grams per game. The majority of sugar came from sugar-sweetened beverages. Conclusions: Calorie intake was higher than expenditure. Children were consuming more sugar in one game than daily recommendations. Youth sports would benefit from an intervention aimed at the food environment.

Assessment of the knowledge and application of the Mediterranean diet among students of dietetics

2018 ◽  
Vol 8 (2) ◽  
pp. 40-45
Author(s):  
P. Nikołajuk ◽  
Ka. Zujko ◽  
Ki. Zujko ◽  
M.E. Zujko
Keyword(s):  
Fatty Acids ◽  
Waist Circumference ◽  
Mediterranean Diet ◽  
Nutritional Value ◽  
Vitamin B1 ◽  
General Information ◽  
Daily Diet ◽  
High Knowledge ◽  
The Mediterranean ◽  
Diet Score

<b>Purpose:</b> To assess the knowledge of young adults (students of dietetics) of the health benefits of the Mediterranean diet (MedDiet) and the practical application of the principles of this diet. <b>Materials and methods:</b> The study was performed on 97 women, students of dietetics. Research on general information about the respondents and knowledge about the MedDiet was carried out using a questionnaire with 29 questions. To assess the nutritional value of the diet, a 3-day nutritional diary and computer programme Diet 5.0 were used. Adherence to the MedDiet was appraised according to the 9-point scale of aMED (alternate Mediterranean Diet Score). <b>Results:</b> The most students responded that they have high knowledge of the MedDiet, but do not use the MedDiet recommendations in their daily nutrition. Better adherence to MedDiet was significantly associated with the lower waist circumference of the women, higher intake of mono- and polyunsaturated fatty acids, omega3 fatty acids, fiber, vitamin C, folate, vitamin B1, vitamin E and magnesium, and the knowledge of participants of the diet and nutritional value of foods. <b>Conclusions:</b> The adherence to the MedDiet is significantly associated with the participants' knowledge about the diet, the higher nutritional value of the daily diet and lower waist circumference

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