Journal of Biomedicine and Practice – Biomeditsina va amaliyot jurnali 8-jild 2-son (2023)
BASICS OF FUNCTIONAL NUTRITION IN DENTAL PRACTICE
ТУХТАРОВ Бахром Эшназарович, ШОВАЛИЕВ Илхом Ҳақназарович, ВАЛИЕВА Марҳабо Усмановна
Annotatsiya
Purpose of the study. The results of evaluating the effectiveness of ensuring the reduction of salt in the body with the help of functional foods are presented. Material and methods. The research was carried out in the form of public-private cooperation on the basis of the Tashkent State Dental Institute and the production enterprise JSC "MAVR" of the Tashkent region. For the production of functional food products, only local raw materials and materials were used. Laboratory analysis of functional food products was carried out on the basis of standardized methods. Results of the study and their discussion. The results of the study show a significant difference between the theoretical calculation and the data of laboratory tests of the main components in terms of protein, fat and calorie content of products for strengthening teeth in general, for preventive nutrition (> 0.001) in relation to high humidity and concentration of raw materials in the drying process. According to the criterion of biological value, the most important nutrients for preventive nutrition have been studied. The results of the examination of vegetables, dry fruit powders and local raw materials obtained using modern technologies showed that the concentrations of iron and beta- carotene were maintained even at high concentrations, which served as the basis for PFM manufacturers to offer this type of raw material. . For preventive nutrition, the maximum amount of FOM in one dose is 286.2 ± 4.0 mg of potassium, 64.6 ± 5.0 mg of vitamin C, 21.9 ± 0.4 mg of magnesium, 17.2 ± 0 mg of iron and is achieved at 0.7 mg. Conclusion. The results of a study of vegetables, dried fruits and local raw materials obtained using modern technologies showed that the concentration of iron and beta-carotene is maintained even at high concentrations. Compared with raw materials, the content of potassium, magnesium and iron in the finished product is 10-15% higher (<0.001). In relation to the largest amount in the FOM intended for preventive nutrition, 286.2 ± 4.0 mg of potassium, 64.6 ± 5.0 mg of vitamin C, 21.9 ± 0.4 mg of magnesium, 17.2 ± 0.7 mg iron by volume.
поваренная соль, всасывание и выведение продуктов функционального питания, студентыtable salt, absorption and excretion of functional foods, students
Metadata manbasi: jurnal OAI-PMH arxivi · Sindex toʻliq matnni saqlamaydi, manbaga havola beradi.