ORGANIZATION AND HOLDING OF HOSPITAL THERAPEUTIC NUTRITION IN HOSPITALS FOR ACTIVE TREATMENT IN RUSE’S TERRITORY

Introduction: Daily food consumption is a basic factor for improving both the quality of life and the well-being of people. Hospital medical nutrition needs to suit certain standards and requirements, so as to provide all the necessary micro- and macronutrients for patients. It has to be high-quality food and also has to mind the technological requirements for its preparation in the hospital, in addition to looking aesthetically pleasing and tasting good. Objective: This report’s goal is to study the hospital dietary nutrition in the hospitals for active care in Ruse, Bulgaria – University hospital Kanev; University hospital Medika; Mental health center Ruse; Complex-oncological center Ruse and the Specialized Hospital for active treatment of pneumo-phthisiatric diseases - Dr Dimitar Gramatikov. Methods: The survey was conducted between the months of April and September 2020. The criteria for inclusion of those hospitals are: to perform an organized hospital nutrition, and the medical institution to be a hospital itself. Results: In the medical establishments that are included in the study, medical dietary nutrition is carried out in accordance with the normative documents and standards which are in force for the country. The numerological system of nutrition Pevzner is applied, as the basic diets are from №1 to 15, as well as their varieties according to the disease’s acuteness. Conclusions: We find that, just because contemporary requirements for nutrition in the Republic of Bulgaria have been presented in developed national recommendations for healthy eating, this is not enough. What is needed is to develop and apply a fully adequate hospital diet, based on an individual assessment of nutrition status, and degree of risk from malnutrition.

Visual Sensor-Based Image Analysis of the Relationship between Nutritional Diet and Athletic Ability of Sports Dance Athletes

Sports dance originated from the international standard national standard dance. Since China formally established the “China International Ballroom Dance Association” in 1986, it has developed rapidly. At the same time, related research on sports dancers has become a hot spot. However, most of the current researches are limited to athletes’ physical training and competitive skills, and the research on athletes’ dietary nutrition and athletic ability is still blank. In response to this situation, this paper presents a study on the relationship between nutritional diet and athletic ability of sports dancers based on image analysis of visual sensors. This article is mainly divided into three parts. The first part is the basic theories and core concepts of related research. This part introduces the modes and algorithms of visual sensors, analyzes the specific problems of current sports dance athletes in my country in terms of dietary nutrition, and continues with the adverse effects. It affects the athlete’s athletic ability and even threatens the athlete’s health. Improving the diet of athletes and establishing healthy dietary standards are of great significance to the development of this field. The second part is the establishment method of the nutritional intervention experiment model, which gives the principle and specific operation steps of the experiment design in detail. The third part is a comparative test. To further confirm the influence of nutrition on dance performance in athletes, this article conducted a number of comparative studies such as immunoglobulin conversion after intervention, changes in the indicators of lipid metabolism after intervention, and dietary mineral intake. Through the analysis of experimental data, it can be seen that reasonable dietary supplementation has a positive effect on the recovery of athletes’ physical fitness, which can enhance the body’s immunity while improving athletic ability.

Selection of lactic acid bacteria for the manufacture of low-fat rennet cheese

Cheeses produced using traditional technology usually contains 45 % 50 % of milk fat in dry matter, therefore they are classified as high-calorie foods and are not recommended to be included in the diet of people who need dietary nutrition. In the European countries, dietary low-calorie rennet cheeses are widely represented in the trade network, and in Ukraine such products are quite rare, expensive and usually of foreign production. Milk fat is an important structural and flavoring component of rennet cheeses and a significant decrease in its content in milk leads to a product of low consumer quality with problems such as unexpressed taste, coarse, rubbery consistency. In proportion to the decrease in the mass fraction of fat in the cheese, the disadvantages are more pronounced. The solution to this problem requires an integrated approach, which consists in the correction of technological methods for the production and maturation of cheese and the optimization of the composition of fermented microflora. It is possible to improve the sensorial characteristics of low-calorie cheeses by introducing into their structure exopolysaccharides (EPS) – high-molecular polymers synthesized by some strains of lactic acid bacteria (LAB). Research subject: biological and technological properties of LAB. The aim of this work is to search for strains of LAB with given physiological and biochemical characteristics for further use in the production of dietary rennet cheeses with a reduced mass fraction (MF) of fat. The common microbiological and technological research methods were used in the work. Research results. The expediency of using sucrose as the only source of carbohydrate nutrition for screening LAB with EPS-activity has been shown. Six strains of LAB identified as Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum and Leuconostoc mesenteroides were withdrawn from non-commercial fermented milk products and studied for their technological properties. In laboratory conditions, the expediency of using LAB with EPS-activity for the production of cheese with a reduced MF of fat has been confirmed. The use of new cultures LAB in the composition of the starter culture allowed increasing the moisture content in the cheese by (6.5 8.3)% compared to the control and to improve its texture and taste. Scope of research results application. The use of LAB-producers of EPS will improve the consumer characteristics of rennet cheeses with reduced fat content, expand the domestic range of these products, increase their biological value, will have a positive effect on the health of people who need dietary nutrition, as well as all population groups.

Comparative Study of Dietary Nutrition Index of Players of Sports Authority of India (SAI) and Tribal Schools of Kanker Chhattisgarh India

Nutritional assessment of the adolescent is very important, as it provides the status of health. Calculating Dietary Nutrition Index (DNI) is an ideal method to the study nutritional status of any population. In the present study dietary index of the players who are studying in tribal schools of Chhattisgarh and players who are residing in urban area and training under Sports Authority of India was assessed. Total of 200 subjects aged between 14 to 17 years participated in this study. Descriptive statistics and ANOVA were used to compare the nutritional status of different groups. The result of the study revealed that DNI of tribal boys and girls and SAI girls is inadequate. Further it was found that there was a significant difference between the groups. SAI boys and girls showed better values as compared to tribal boys and girls. It is suggested that intervention to meet the dietary requirement of the players should be planned for optimal performance.

RESEARCH OF BIOTECHNOLOGICAL PROCESSES IN THE PRODUCTION OF YOGURT BASED ON MARE'S MILK

Given the complexity of the baby food market, which is mainly made of cow's milk, as well as the chemical composition and biological properties of Mare's milk (saumal) are prerequisites for using the national food product with known curative properties in the diet of children of all ages. In this regard, the solution of the issues of widespread use of Mare's milk in the nutrition of children, as well as the production of baby food based on Mare's milk is under study and research in Russia, Europe and Kazakhstan. The problem of providing children with high-quality biologically complete food is of great social and economic importance, especially in connection with the deterioration of the environmental situation in many regions of the country, the widespread violation of the food structure. According to the analysis of literature sources, the study of the directed impact on the quality of combined products of children's and dietary nutrition through additives is an actual direction both in the CIS countries and in the far abroad. The quality of fermented milk products and their specific properties depend on the microbiological processes that occur during production. The composition of the microflora of a fermented milk product determines its taste qualities and plays a major role in their formation. The main advantage of fermented milk products is the presence of living microorganisms that contribute to the normalization of intestinal microflora, inhibit the development of putrid microorganisms, form the human immune system, and improve metabolism. In addition, lactic acid drinks, in comparison with ordinary milk, have almost complete digestibility. Therefore, the quality of fermented milk products and their value for human health depend on the presence of living microflora. When choosing sourdough, it is necessary to pay attention to the method of application, the specific composition of the microflora, since the taste and consistency of fermented milk products depends on the composition of sourdough. In this regard, the aim of the work was to conduct research on biotechnological processes in the production of combined dairy products from Mare's milk, enriched with plant additives for children's and dietary nutrition using a consortium of bacterial cultures. The scientific novelty of the work is the development of optimal biotechnological modes of production of dairy products for children and dietary nutrition based on Mare's milk with a biologically active additive from plant raw materials and a consortium of microorganisms. The study determined the influence of type and amount of herbal supplements on the physical and chemical indicators of milk-vegetable mixture to the combined production of fermented milk products for infant and dietetic foods. The selection of starter cultures for the production of products for children's and dietary nutrition based on Mare's milk was carried out, and the optimal dose of adding plant supplements to the milk mixture in the amount of 10% was established.