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Food packages, nutrients and energy value treatment-and-prophylactic rations
For one time intake (breakfast, lunch) in the occupational conditions
| Food (gross weight), gramm | №1 | №2 | №2а | №3 | №4 | №4а | №4b | №5 |
| Wholemeal bread | ||||||||
| Brown bread | ||||||||
| Wholemeal white bread, 2 – nd sorts of wheat | ||||||||
| Wheaten flour | 15 (Wheaten flour & pasta) | |||||||
| Potato flour | ||||||||
| Croutons | ||||||||
| Cereals, pasta | 15 (millet, rice, buckwheat) | 35 (cereals) | 7 (barley & pasta), 10 (rice) | 8 (pasta), 10 (millet, rice,buck-wheat) | ||||
| Pasta | ||||||||
| Beans | 10 (green peas) | |||||||
| Sugar | ||||||||
| Meat | (beef II sort) | |||||||
| Liver | 40 (heart) | |||||||
| Chickens | ||||||||
| Fish | ||||||||
| Eggs | Per ¾ piece | Per ¼ piece | Per 1/3 piece | Per ¼ piece | 1 piece | 1 piece | 1 piece | |
| Buttermilk | ||||||||
| Мilk | 200 (butter-milk, etc.) | 156 (milk, buttermilk, skimmed, etc.) | (butter-milk, etc.) | 200 (milk, butter-milk) | 200 (milk, butter-milk) | |||
| Farmhouse cheese | 71 (11% of fat) | 80 (18% of fat) | ||||||
| Sour cream | 32 (30% of fat) | |||||||
| Fat cottage cheese | 25 (30% of fat) | |||||||
| Butter | 13(melted) | |||||||
| Vegetable oil | 20 (sunflower) | |||||||
| Fat of animal origin | ||||||||
| Potato | ||||||||
| Cabbage | ||||||||
| Carrots | ||||||||
| Vegetables | Beetroot – 19, salads 20, radish – 12, cucembers – 10, bulb onion – 27, cabbage - 100 | |||||||
| Tomato smoothie | 8 (tomato paste) | |||||||
| Fruit fresh | 73 (juices) | 75 (fruits, berries) | 10 (apples) | |||||
| Dried fruits (raisins, apricots, prunes) | ||||||||
| Lemons | ||||||||
| Fruit juices | ||||||||
| Salt | ||||||||
| Tea | 0.4 | 0.5 | 0.5 | 0.5 | 0.1 | 0.1 | ||
| Rations chemical composition: proteins, grams fats, grams carbohydrates, grams | ||||||||
| Energy value of rations, kcal |
·больные
сущ
1.1
affect
§больные дети – affected child
Дополнительно…
LITERATURE.
8.1. The basic:
8.1.1. Hygiene and ecology / under the editorship of Corresponding Member of Academy of Medical Sciences of Ukraine, professor V. G. Bardov. – Vinnytsya: Nova Knyha publishers, 2009. – P. 246-256, 257-263, 264-275, 288-297.
8.2. Additional:
8.2.1. Hygiene and ecology / Vladimir A. Korobchanskiy, Michael P. Vorontsov, Alisa A. Musulbas. – Kharkov: Kontrast Publishing Enterprise, 2006. – P. 92-102.
8.2.2. General hygiene and environmental health / Edited by Professor M.M. Nadvorny. – Odessa, 2005. – P. 62-95.
Appendix 1
The chart below, based on Body Mass Index, is applicable to both men and women and shows the `healthy range` we should be aiming for as currently advised by the medical profession.
Body Mass Index is calculated from weight in kilos divided by height in meters squared, or
BMI =
Hygienic estimation of Body Mass Index (BMI)
(recommended by WHO)
| BMI | ESTIMATION OF CALORIC STATUS | |
| men | women | |
| < 16 | < 16 | Hypotrophy of III stage |
| 16,0-16,99 | 16,00-17,99 | Hypotrophy of II stage |
| 17,00-18,49 | 18,00-20,00 | Hypotrophy of I stage |
| 18,50-20,80 | 20,10-22,00 | Normal caloric status |
| 23,90-28,50 | 25,00-29,99 | Obesity of I stage |
| 28,60-38,99 | 30,00-39,99 | Obesity of II stage |
| 39,00 and more | 40,00 and more | Obesity of II stage and heavy obesity |
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