Principles of compilation of food rations

Power balance, i.e. matching of the arrival and consumption of energy.

It is necessary to take into account the digestibility of food: animal - by 95%, vegetable - by 85%.

The law of isodynamics of nutrients (interchangeability for energy value)

Proportion of proteins, fats and carbohydrates in food: 1: 1: 4.

The food must be necessary and ballast substances (fiber).

Food should contain vitamins, microelements, biologically active substances. Thermoregulation

Temperature in different parts of the body: right aterial blood - 37º, liver - 38º, brushes, stop - 24-28ºС.

The temperature of comfort in clothes is 18-20ºС, the person is stripped - 26-29ºС.

Temperature limits: 35,5-37,8 ° C - norm of vital activity; 40-42ºС - heat stroke; 43 ° C - denaturation of enzymes - death; 31-34ºС centralization of blood circulation; 20-27 ° C - loss of consciousness, cardiac fibrillation.

Isothermal-the temperature of the body core (head and trunk).

Thermo-receptors:

extero-receptors are found in the skin and mucous membranes,

Intero-receptors - in the vessels; distinguish between cold and heat receptors.

Cold thermo-receptors:

- at 26-32o C - constant impulse.

Thermal thermo-receptors: - at 38-40o C 4imp / s (with cooling and warming, the decrease in impulse).