Principles of rational nutrition

1. Principle of quantitative aptitude - energy value of a ration should covered energy of the body.
2. Principles of good-balanced-diet should contain all nutrients necessary for cosmetic purposes and regulation of physiological functions.
3. Principle of a balanced-diet – all nutrients should be balanced.
4. Principle of optimality – to follow a timetable of meals.
5. Principle of adequacy – chemical composition of food absorption and digestion should correspond to the metabolic processes of the person.
6. Principle of enjoy – nutrition should be delicious, with pleasant flavor and should be consumed in a comfortable environment.
7. Principle of safety – food should be safe in epidemiological, toxicological and radiological issues.

At the superfluous or insufficient food, according to physiological requirements of receipt for an organism of food substances alimentary diseases are developed.

Alimentary diseases (scurvy, beri-beri, pellagra, alimentary adiposity, etc.) are possible to warn, observing balanced diet principles as deficiency or surplus of nutrients is the main reason of their occurrence, i.e. etiological factor. Long term alimentary diseases can act as the primary pathogenetic factors of nonspecific diseases (atherosclerosis, hypertensive illness, ischemic illness of heart, diabetes, urolithic illness, etc.)

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