Seminar 4. Main ecology laws and their connections with natural and social laws

Table 4 – A counting table of nutrition caloricity

Table 3 –Compound and caloricity of food stuff

For this you have to do following calculations successively

a) Make daily routine and calculate daily energy consumption according to energy consumption of different kinds of energy

b) Write in real daily ration and calculate daily energy consumption basing on calorie content of food. Results write in table 2

c) Define real correlation between main nutrients – proteins, fats, carbohydrates, that must be as 1:2, 5:4, 6 according to the energetic value and 1:1:4,9 according to the mass

d) Determine food additives used in consumed foodstuff according to functional role

e) Calculate possible radionuclide flow with foodstuff according to permissible contents’ levels. Results write in table.

f) Propose a well – balanced diet of qualitative nutrition according to the individual energy consumption

g) Propose additional load according to the individual caloricity of food allowance.

Table 1 – The organism consumption of energy during various kinds of activities.

№	Kind of activity	Energy consumption, kcal/hour
	Sleep
	Personal hygiene, cooking and eating
	Sitting rest
	Tidying up at home
	Reading and attending
	Work on a computer
	Standing conversation
	Sitting conversation
	Easy – tempered walk, to 4 km an hour
	Driving
	Different kinds of physical work depending on the intensity	200 - 500

№	Kind of activity	Duration, hour	Energy consumption, kcal	Total energy consumption, kcal
	Sleep
	Morning toilet
	Breakfast
	Way to the work
Total	24 hours

Product	Compound %	Caloricity (calories/100 grams)
proteins and nitric substances	fats	carbohydrates	mineral salts
Low-fat beef	20,5	2,0		1,2
Fatty beef	18,4	21,4		1,0
Low-fat pork	20,1	6,6	-	1,1
Fatty pork	14,5	37,3	-	0,7
Mutton	16,4	31,1		0,9
Fowl	19,8	5,1	1,1	1,1
Eggs	12,5	12,1	0,7	1,1
Liver	19,4	4,6	2,1	1,6
Brain	9,0	9,3	-	1,1
Lard	11,0	68,4	-	4,8
Sausage	14,1	15,0	4,0	2,8
Boiled sausage	12,8	13,7	-	3,3
Black spawn	26,0	16,3	-	4,3
Carp	20,4	1,5	-	1,3
Herring	18,4	14,5	-	13,9
Fresh milk	3,4	3,7	4,9	0,7
Condense milk	10,5	10,1	51,0	2,0
Cream	3,0	22,6	4,3	0,6
Sour cream	4,3	26,2	1,7	0,5
Cheese	25,8	31,5	2,4	6,1
Low-fat cheese	14,6	0,6	1,2	1,2
Butter	1,1	86,6	0,6	1,2
Semolina	9,4	0,9	75,9	0,4
Buckwheat	12,9	2,8	64,7	2,1
Rice	8,1	1,3	75,5	1,0
Rye bread	7,8	0,7	43,7	1,6
White bread	6,8	0,5	57,8	0,9
Spaghetti	10,9	0,6	75,5	0,6
Green peas	25,8	3,8	53,0	2,9
Potatoes	2,1	0,2	19,6	1,0
Carrot	1,2	0,3	9,1	1,0
Cabbage	1,8	0,2	5,0	1,2
Cucumbers	1,1	0,1	2,2	0,5
Salad	1,6	0,2	2,4	0,9
Tomatoes	0,9	0,2	4,0	0,6
White mushrooms	5,4	0,4	5,1	0,9
Apples	0,4	-	12,1	0,4
Grapes	1,0	-	15,2	0,5
Raisin(s)	2,5	0,6	69,7	1,7
Apricots	1,2	-	11,0	0,6
Oil	-	99,5	-	-
Nuts	13,8	48,2	10,7	1,4
Sugar	-	-	99,5	0,4
Honey	-	-	79,9	0,2
Chocolate	22,2	22,2	63,4	2,3

№	Products	Weight, gr	Caloricity	Contents, gr
100 hr	Total	proteins	fats	carbohydrates

Table 5 - Radioactive contamination of the products

№	The name of product	Quantity kg.	Contamination ^137Cs	Contamination ^137Cs
	(Bc/kg)	(Sum in total, Bc)	(Bc/kg)	(Sum in total, Bc)
	Meat and meat prod.
	Fish and fish products
	Milk
	Cheese
	Sour-cream
	Tough cheese
	Eggs		6/шт.		2/шт.
	Butter
	Oil
	Sugar
	Bread
	Potatoes
	Vegetables
	Fresh fruits
	Dried fruits
	Water
Total

Purpose: Formation of scientific experience and realizing the necessity of obeying the basic laws of the nature in all kinds of human`s activities.

Task: Learn analyzing interconnections in natural and social phenomena and processes.

Дата добавления: 2014-12-23