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Corporation International Journal of Dentistry Volume 2016, Article ID 7278925, 14 pages
https://doi.org/10.34920/min.2021-3.038
УДК: 613.2:616.12-005.4-06:616.153
ГИГИЕНИЧЕСКОЕ ОБОСНОВАНИЕ УПОТРЕБЛЕНИЯ ПРОДУКТОВ
ФУНКЦИОНАЛЬНОГО ПИТАНИЯ
И.Х. ШОВАЛИЕВ
Кафедра общественного здоровья, управления здравоохранением и физической культуры, ТГСИ
Аннотация
Ухудшение качества и количества пищи в определенной степени приводит к
возникновению
стоматологических
патологий
и
распространению
хронических
неинфекционных заболеваний, таких как кариес зубов, стоматит, ожирение, диабет и другие.
Из-за социально-экономического кризиса негативное состояние здоровья в Узбекистане
называют «социальной напряженностью». Разработка и использование продуктов
функционального питания заменяет ценные витаминные добавки.
Ключевые слова:
cтоматологические патологии, питательные вещества, калий, магний,
калорийность
HYGIENIC JUSTIFICATION OF THE USE OF FUNCTIONAL NUTRITION PRODUCTS
I.X. SHOVALIEV
Department of public health, healthcare and physical education management, TSDI
Abstract
Deterioration of the quality and quantity of food leads to a certain extent to the occurrence of
dental pathologies and the spread of chronic non-communicable diseases such as dental caries,
stomatitis, obesity, diabetes and others. Due to the socio-economic crisis, the negative state of health
in Uzbekistan is called "social tension". The development and use of functional nutrition products is
272
a substitute for valuable vitamin supplements.
Keywords:
dental pathologies, nutrients, potassium, magnesium, calorie rations
Is a hygienic justification for the use of functional food products in dentistry on the basis of local
food products. Physiologically active components in food are not in a pure state. Their nutritional
function is manifested as a result of mutual synergism (interaction), which depends on the chemical
composition of food, ie the raw materials from which they are prepared. Typically, technological
processing involves many: physical, chemical and / or mechanical processes.[4,5] These can include
grinding (weighing), mixing, heating, homogenization, emulsification, fermentation, vinegar, and
more. As a result, physicochemical characteristics, texture, taste, odor and absorption and nutritional
value, product appearance, etc. Formed[13,19]. In general, they have a positive effect on nutritional
properties and key nutrient macro and micro components. In this regard, the greatest scientific and
practical interest is in research on the use and production of functional foods in the prevention of
non-communicable diseases, including dental pathologies[17]. Dental pathologies in children and
adolescents, especially dental caries, inflammatory diseases of the periodontium are a topical
problem not only in dentistry but also in general medicine due to their prevalence, adverse effects on
the div, ineffectiveness of treatment methods and tools. According to most researchers, the initial
forms of periodontal inflammatory diseases in children and adolescents are primarily associated
with adverse effects on the microflora of the dental plaque, it serves as a mechanical, chemical and
biological influencer of periodontal tissue[7,9]. However, even in these cases, external factors such
as stress, systemic diseases, and internal signs can slightly upset the balance between pathogenic and
saprophytic microflora. With the increase in the number of pathogenic microorganisms and their
products of vital activity, there is a rapid shift towards the formation and accumulation o f dental
plaque. In all cases, carefully motivated, knowledgeable and effective hygiene of the oral cavity is
carried out by the method of primary prevention[5,20]. We have found only incomplete data on the
effect of immune status on the morphofunctional state of periodontal tissue in isolated cases in the
popular literature. There is also no data on clinical-functional parallels in terms of age, which is
important in terms of early detection of diseases when the process is re-described[13,20].
Research methods.
1. Identification of deficient nutrients and pharmacologically active substances for the div of
medical college students with dental pathology.
2. To study the compensatory-functional properties of the most common local foods in the diet
consumed by dental patients
3. To study the consumption of salt by the population.
4. To study the biological completeness of new types of food products belonging to the group of
functional nutrition.
5. To study the effectiveness of new types of functional foods to change the state of vitamin C
absorption in individuals with dental pathology.
When formulating functional foods, their biological and nutritional value must be studied very
carefully.
The research was conducted in the form of public-private partnership at the Tashkent State Institute
273
of Dentistry and the Tashkent regional production enterprise of JSC «MAVR». Only local raw
materials were used to produce functional food products.
Scientific novelty of the research.
Technological guidelines and recipes for the production of functional foods were developed and
their impact on the effectiveness of vitamin C metabolism in students with dental pathology was
assessed. For the first time, the concept of functional nutrition was developed to prevent dental
pathologies at all stages of life, which meet the basic vital requirements.
The resulting powder is used in the packaging of the following mixtures of functional nutrition,
intended for the prevention of dental pathologies:
1. «Tooth-strengthening mixture» consisting of legumes – 3 parts, 1 part chitosan powder, 1 part
namatak powder, 1 part eggplant powder, 1 part pumpkin powder;
2. «Prophylactic mixture» consisting of 4 parts pumpkin powder, 3 parts eggplant powder, 3 parts
namatak powder.
Research methods and materials.
Laboratory analysis included determination of the following substances:
- the amount of dry residue by the generally accepted method
- Determining the use of the method of firing in the muffle furnace
- Proteins according to the Keldal method in the modification of MP Bolotov
- Determination of fats by Soxhlet method
-M.F.Nesterin, I.M.Skurikhin, the method of laboratory analysis selected on the automatic analyzer
AAA-681 by the calculated analysis of the amount of essential amino acids and the generally
accepted method;
- Determination of vitamin C by the Tilmans method based on the redox reaction between ascorbic
acid and the sodium salt of 2,6-dichlorophenolindophenol [6].
The current diet was studied with the frequency and 24-hour generation methods recommended by
WHO for epidemiological studies. To this end, we developed a student-specific questionnaire and
approved by the Ministry of Health, which surveyed 350 students. In assessing the adequacy of food
for reference sizes, the norms of physiological requirements for nutrients and energy for different
age groups in the Republic of Uzbekistan, as well as standards for the consumption of
micronutrients on the WHO / FAO scale were obtained.
The results of the study show a reliable difference between the theoretical calculation and
laboratory test data of the main components in terms of protein, fat and caloric content in relation to
the high humidity and concentration of raw materials for teeth strengthening products (Table 1),
prophylactic nutrition (> 0.001). The absence of discrepancies between theoretical calculations in
namatak and laboratory test data (> 0.001) is related to the use of finished namatak powder as a raw
material. There are no official data on the storage of carbohydrates in chitosan.
Table 1.
According to theoretical calculations and laboratory data, the nutritional value of «Teeth
strengthening mixture» per 100 grams of component is M ± m.
274
Name
of
nutrients
Computing
data
Computing
data
Р
Proteins:
Pea buds
chitosan
eggplant
19,3±2,0
18,1±2,0
0
0,6±0,02
26,2±2,0
23,1±2,0
1,4±0,1
0,8±0,04
<0,001
<0,001
<0,001
>0,001
Fats
Pea buds
Chitosan
Eggplant
4,4±0,2
1,2±0,2
2,8±0,4
0,1±0,02
6,4±0,3
1,7±0,3
3,8±0,2
0,3±0,02
<0,001
<0,001
<0,001
≤0,001
Carbohydrates
Pea buds
Chitosan
Eggplant
54,2±3,0
43,0±3,0
0
5,5±0,3
68,8±3,0
51,0±2,0
3,5±0,3
6,8±0,4
>0,01
>0,01
<0,001
≤0,001
Kcal
Pea buds
Chitosan
Eggplant
321,6±6,0
244,4±6,0
25,2±3,0
25,3±2,0
4378±8,0
311,7±6,0
53,8±6,0
33,1±2,0
<0,001
<0,001
<0,001
<0,001
The energy and nutritional value of the average daily ration of students in the background of the
current diet in the summer and autumn seasons M_m
2- Table
According to theoretical calculations and laboratory data per 100 grams of component, the
nutritional value of "Prophylactic nutrition mixture" is M ± m.
Name
of
nutrients
Computing
data
Computing
data
Р
Proteins:
Pea buds
chitosan
eggplant
5,2±0,2
0,6±0,02
0,6±0,03
4,0±0,3
5,9±0,2
0,8±0,04
0,9±0,02
4,2±0,3
<0,001
<0,001
<0,001
>0,001
Fats
Pea buds
Chitosan
0,4±0,02
0,1±0,02
0,3±0,02
0,9±0,03
0,3±0,02
0,6±0,02
<0,001
<0,001
<0,001
275
Eggplant
0
0
0
Carbohydrates
Pea buds
Chitosan
Eggplant
71,2±3,4
5,5±0,4
5,7±0,6
60,0±5,0
76,0±4,0
6,8±0,5
7,5±0,4
61,7±6
<0,001
<0,001
>0,01
0
Kcal
Pea buds
Chitosan
Eggplant
309,7±8,5
25,3±2,0
28,4±3,0
256,0±6,0
327,6±7,6
33,1±3,0
39,0±4,0
255,7±6,2
<0,001
<0,001
<0,001
>0,001
The nutritional and energy value of 1 portion of the finished product presented in the table is of the
greatest practical importance. Therefore, first of all, it is mandatory to indicate the main indicators of
nutritional and energy values in the development of prescription standards and technological
guidelines for food products. Second, the nutritional and energy value of PFP is necessary in
determining guidelines for their use. This is because the energy value of PFP in general should not
drastically increase the caloric content of rations and retain its nutritional value due to carbohydrates
and proteins. In this regard, the proposed mixtures for strengthening teeth and prophylactic nutrition
in a single dose (50 grams) per day can make up no more than 5% of the energy value of the average
diet. In this regard, specific studies should be conducted to analyze the average daily ration of food
before and after PFP administration.
Results and discussion:
1. Thus, the assessment of the current nutritional status of medical college students showed that
the current consumption of essential nutrients does not correspond to the functional changes in the
div of student youth and the principles of rational nutrition. Evaluation of the nutritional status of
those examined by the div mass index showed that a low nutritional value of BMI <18,5 was
recorded in most cases among girls (36,4%), the normal level of BMI was observed in 18,5-24,9
men (50%); A complete BMI of 25-29,9 showed almost the same results in both men (23%) and
women (17,2%); It should be noted that among those surveyed, the number of obese people was
lower than the national average for Uzbekistan (21,5% for men and 25,5% for women).
2. Comparative assessment of the biological value and structural composition of biologically
active substances in the average daily diet of the subjects against the changed and current
background of nutrition testifies to the effectiveness of the corrections. Thus, in the winter and
spring, the total biological value of the ration increased by 54,8
1,5% of the current fund, and by
78,2
1,3% (P <0,01) against the changing background of nutrition. Due to the relative increase in
the average daily amount of substances in the diet against the changing background of nutrition in
the summer and autumn, the increase in the total biological value of the average daily ration
amounted to 56,7
1,1%, from 79,4
1,2%
3. A comparative assessment of the current demand for essential nutrients and energy with
physiological norms of demand for students showed a lack of vitamins A, C, V6, E, potassium,
276
magnesium, zinc minerals in vegetable oils.
4. These fats (25,3
0,7%when the norm is 26-27% carbohydrates (62,3
1,3% when the norm is
not more than 55%). The energy capacity refers to the average weight distribution. Similar shifts are
confirmed by the analysis of rations on the megacalorie system, where the average weight of fats is
slightly lower than the recommended level (37,0 per 1 megacalorie) (28,0
2,2per megacalorie), and
the average weight of carbohydrates is lower than the recommended (1 megacalorie). 137,0 was
slightly higher (28,0
2,2 megacalorie).
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https://doi.org/10.34920/min.2021-3.039
УДК: 616.317.1/.2-002-036.12-[159.942.5]:[616.13/.14:611.018.7-008.6]
КОРРЕЛЯЦИОННЫЕ ВЗАИМОСВЯЗИ МЕЖДУ ПОКАЗАТЕЛЯМИ
ПСИХОЭМОЦИОНАЛЬНОГО СТАТУСА И ЭНДОТЕЛИАЛЬНОЙ ДИСФУНКЦИЕЙ
ПРИ ХРОНИЧЕСКОЙ РЕЦИДИВИРУЮЩЕЙ ТРЕЩИНЕ ГУБ
Бекжанова О.Е., Юльбарсова Н.А., Наврузова Ф.Р.
Ташкентский Государственный стоматологический институт, Узбекистан
АННОТАЦИЯ
Анализ уровня тревожно-депрессивных расстройств и эндотелиальной дисфункции у
пациентов с ХРТГ позволил доказать их взаимосвязь и однонаправленность изменений
показателей, что явилось основанием рассматривать эти процессы как патогенетически
значимые в развитии патологии красной каймы губ.
Ключевые слова:
тревожно-фобические расстройства, TECHNOZYM wWB: Ag
Elisa.эндотелиальной дисфункции и тревожно-депрессивных расстройств.
