Nutritional therapy

Synonyms in a broader sense

Lose weight, diet, nutrition, Obesity

definition

Under the term of Nutritional therapy understands the targeted control of nutrition knowing the metabolic processes in the body. Nutritional therapy can be used with the aim of Weight loss (losing weight), but also for one healthier diet can be used.

general basics

The absorbed nutrients are burned after their digestion and absorption to cover the energy requirement or used to build up and replace the body's own substances.
Food thus serves to supply energy and to build up and maintain the body.

Food energy

This energy is through the Burning food won and in Kilocalories (kcal) or Kilojoules (kJ) measured.

A kilocalorie is the amount of energy that is needed to heat 1 liter of water from 14.5 degrees C to 15.5 degrees Celsius.
One kilocalorie (kcal) corresponds to 4.184 kilojoules (kJ)

The designation Kilojoules was introduced in order to bring about an international understanding, but could not prevail in common linguistic usage.
The kilocalorie is still in use, and both names are given in food tables.

Nutritional therapies

The right nutrition is often out therapeutic purposes used. Here is an overview of the right ones Nutritional therapies with different diseases

• Diet for high blood pressure
• Diet in Diabetes
• Colon Disease Diet
• Diet for small bowel disease
• Diet for cholesteries
• Diet for gout
• Diet for urinary stones
• Diet for heart disease
• Kidney Disease Diet e.g. Potato and Egg Diet
• Diet in the event of digestive tract disease
• Diet with hyperlipoproteins

Energy suppliers

Food component: (Energy per 1g)

• fat (9.3 kcal / 38.9 kJ)
• protein (4.1 kcal / 18.0 kJ)
• carbohydrates (4.1 kcal / 18.0 kJ)

protein is not initially burned, but initially to build up the body's own substances (see Muscle building) is used. If the calorie requirement is not met, protein can also be "burned" to provide energy.
The three nutrients mentioned can represent each other to generate energy. This can help build and maintain metabolism protein by Fats and carbohydrates cannot be replaced.

Fat and cholesterol

Much of that brought in with the food Fat will, just like that carbohydrates used by the body to generate energy.
Excess fats end up as Energy reserves in the Fat deposits. Fats are flavor carriers and fatty foods are perceived by us to be tastier and more pleasant than low-fat foods.

Plant-based foods contain (excluding nuts and seeds) mostly Less fat. Animals also store fat as an energy reserve and so foods of animal origin generally contain far more fat than foods of plant origin.

Not only the amount of fat consumed, but also the type and size composition are for the healthy eating significant

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Saturated and unsaturated fatty acids

These terms refer to the chemical structure of the fats.
In the case of saturated fats, all carbons are coupled to hydrogen (saturated), while in the case of unsaturated fats some hydrogen atoms are missing.
Animal fats from lard, butter, meat, sausage, eggs and milk and dairy products are largely composed of saturated fatty acids.
Vegetable fats and oils such as sunflower or corn oil, olive oil or fats from seeds and nuts consist mainly of unsaturated fatty acids.

Read more topic: Healthy oils

Too much saturated fat in food can lead to increased blood lipid levels in the long term and the risk of hardening of the arteries, heart attack or stroke increases.
In addition, a diet high in saturated fat increases the chances of developing cancer.

Hardened fat

Hardened fat is produced and used by the food industry. In fat hardening, fats are chemically changed and thus made spreadable, hard and long-lasting.
Most of the industrially produced baked goods, margarines, deep-frying fats and ready meals contain large amounts of chemically hydrogenated fats.
These fats are suspected of causing hardening of the arteries and cancer. On the list of food ingredients, chemically hydrogenated fats are declared as vegetable oils and fats, some of which are hydrogenated.
The intake of these fats should be avoided or severely restricted.

Mono- and polyunsaturated fatty acids

These monounsaturated and polyunsaturated fatty acids from plant foods are essential for our health. They are needed to maintain healthy cell walls and important cell regulators. These fats also contain the so-called essential fatty acids linoleic acid and linolenic acid.
The body cannot produce them by itself and to prevent deficiency symptoms they have to be taken in with food.
The following are particularly rich in mono- and polyunsaturated fatty acids:

• Safflower oil
• Sunflower oil
• Soybean oil
• olive oil
• Corn oil and
• Wheat germ oil.

Omega-3 fatty acids, EPS (eicosapentaenoic acid) and DHS (docosahexaenoic acid)

These fats are also vital and are found in large quantities in fish (salmon, sardines, cod and herring) from cold northern waters. Game meat as well as soy and walnut oils contain medium amounts.

Omega-3 fatty acids reduce the tendency for blood to clot and thus lower that risk from stroke and Heart attack. You lower that Blood pressure and have an anti-inflammatory effect. It is recommended regularly (2 times a week) To eat fish or game.

The monounsaturated fatty acids from olive oil or peanut oil or Rapeseed oil the same effect is ascribed. Here you can find information on the topic Fat and athletic stress

cholesterol

cholesterol is also endogenous substance, part of every cell, is in the liver produces and is vital. It is needed to build up the cell structure, to form sex hormones, vitamin D and skin oils. A increased cholesterol in blood leads to Hardening of the arteries.

Cholesterol is a fat component and comes only in animal fats in front. Foods such as offal, eggs, butter, fatty cheese, sausage, etc. are high in cholesterol.
Plant foods are cholesterol free.

LDL and HDL cholesterol
Cholesterol is a fat component and is not soluble in water. Cholesterol attaches itself to be transported Transport proteins.
These are low-density proteins (LDL or low-density lipoproteins) or high-density proteins (HDL or High-density lipoproteins). LDL contain excess cholesterol which often ends up as a deposit in the blood vessels. HDLs rid the bloodstream of excess cholesterol.
Therefore, the HDL level should be as high as possible (> 40 mg%) and the LDL level as low as possible> 200 mg%).
Can be achieved with a low-fat diet (particularly restricted animal fats) and sufficient exercise.

In summary, it can be said that the fat intake must be controlled and optimized. Every German takes on average 120 grams of fat daily to himself.

According to DGE (D.German Gsociety for E.nutrition), the daily intake should be around 60 g total fat. This amount is made up of cooking fat, spread fat and hidden fat in foods.

The intake of animal, saturated fats from meat, sausage, milk and milk products should be reduced. These fats mostly come in hidden form. The same is true for chemically hardened fats.

The daily intake of high-quality vegetable fats and oils such as sunflower, corn and olive oil and omega-3 fatty acids should be optimized. These fats must be taken in daily and in sufficient quantities.

You can find further information under our topic:

• Diet and cholesterol

carbohydrates

The carbohydrates are the most important sources of energy. They are simple compounds of carbon dioxide, hydrogen and oxygen.

One differentiates:

• Simple sugars or monosaccharides (glucose, fructose)
• Disaccharides or double sugar (sucrose consisting of one molecule of grape sugar and one molecule of fructose).
• Polysaccharides or complex carbohydrates (starch made up of long chains of simple sugars). Contained in whole grain products, vegetables, potatoes.
• Sugar and highly refined carbohydrates such as white flour or white pasta are quickly processed and released into the blood as sugar. The blood sugar level rises quickly and falls again quickly due to the counter-regulation (production of insulin by our body). Hunger quickly arises again.

The complex carbohydrates from whole grain products and vegetables etc. are digested slowly and released into the blood. The saturation is higher and longer lasting, there are no blood sugar spikes and the counter-regulation takes place more slowly.
In addition, unlike refined carbohydrates, these foods contain other important ingredients such as vitamins, minerals, trace elements and fiber.
Carbohydrates are also used as dietary supplements in sports. Here the idea of ​​an increase in performance during physical exertion is pursued through an ideal supply of carbohydrates.

Proteins

Proteins are more complex than fats and carbohydrates (they contain nitrogen) and are the basic building blocks of the body.
They are made up of long chains amino acids together. There are 22 amino acids that make up the human body. The organism can produce 13 of this itself.
9 amino acids must be consumed with food every day, they are vital and the body cannot make them by itself. Medicinally, they are also called essential amino acids designated.
High-quality proteins that contain all 9 essential amino acids in sufficient quantities are called "complete".
In general, animal proteins are “more complete” than vegetable proteins. Eggs and milk contain all 9 essential amino acids in the most suitable ratio for the body.
Plant proteins usually lack one or more amino acids. But you can get high-quality proteins by combining certain plant-based foods (e.g. corn + legumes).

In general, the intake of protein in Germany is rather too high than too low. Already 0.8 g protein per kg body weight cover the daily need for amino acids.

In sport both Proteins as well as amino acids offered as a dietary supplement. In particular with Muscle building these products are touted. Regarding the success of supplementation with Food supplements The scientific situation in sport is not entirely uniform.

Vitamins

Vitamins are organic substances that the organism needs, albeit only needs in small quantities, but do not manufacture yourself can. The supply is therefore vital (essential).
If a vitamin is completely or largely missing, severe deficiency diseases can occur. The vitamins are divided into fat-soluble and water-soluble vitamins. Also visit our topic Vitamins and you will receive a lot of information on this subject

Fat-soluble vitamins

Vitamin A -> retinol

Vitamin D -> Calciferol

Vitamin E. -> tocopherol

Vitamin K -> Phylloquinone

Water soluble vitamins

vitamin C -> ascorbic acid

Vitamin B1 -> thiamine

Vitamin B2 -> riboflavin

Vitamin B3 -> niacin

Vitamin B6 -> pyridoxine

Vitamin B12 -> Kobalamin

Vitamin H. -> biotin, folic acid

Bioactive substances (secondary plant substances)

In addition to vitamins, there are a number of bioactive substances in fruits and vegetables that have a positive effect on the human organism. These substances are found in particularly large quantities in the colorful vegetables. They protect the plants against the UV rays of the sun or against insects. In the human organism they have an anti-inflammatory effect, prevent cancer, protect against cardiovascular diseases and strengthen the immune system

The main bioactive substances

Carotenoids / Fat Soluble Colorants

• Occurrence: apricots, nectarines, carrots, kale, spinach, broccoli, tomatoes

Phytosterols

• Occurrence: oils, nuts, plant seeds

Polyphenols

• Occurrence: vegetables, fruits, whole grains, green tea

Phytoestrogens

• Occurrence: soybeans, legumes, whole grain products, fruits and vegetables

Minerals and trace elements

This organic ingredients Like all other substances in the human organism, they are subject to constant turnover.
Since this does not go off without loss, constant intake with food is necessary.

The most important Minerals

• sodium
• potassium
• Calcium
• magnesium
• chlorine

and trace elements:

• iron
• iodine
• cobalt
• copper
• manganese
• Molybdenum
• chrome
• fluorine
• selenium

Fiber

Fiber are indigestible and difficult to digest carbohydrates (cellulose, hemicellulose, pectins), mainly contained in whole grain products, vegetables, fruits, legumes and potatoes.
Dietary fiber promotes satiety. A diet rich in fiber has a positive effect on blood cholesterol levels. Dietary fiber is also more swellable and slippery. They cause intestinal filling, promote the Bowel movement and so regulate them Defecation.

water

In terms of quantity, water is by far the first among the inorganic building materials of the human organism.
About 66% of the adult body weight is accounted for by water. In the newborn it is over 70%. The water requirement of an adult is around 30 to 35 g per kg of body weight in 24 hours. That's 2 to 2 1/2 liters for a grown man.
In case of heavy sweating or hot weather, the water requirement can be considerably higher due to increased perspiration. Adequate water supply is essential. Water losses of more than 15% lead to death.

Nutritional therapy for overweight

General basic rules:

• Daily energy intake approx. 500 calories below the requirement (no less than 1200 calories daily)
• Not more than 30% fat (limit intake of saturated fatty acids)
• At least 50% carbohydrates (prefer complex carbohydrates)
• 10 to 20% protein
• Sufficient fiber
• Five servings of fruit and vegetables (approx. 700g in total) as an integral part of the daily menu
• Sufficient fluid intake in the form of calorie-free drinks, at least 2 liters daily.
• Cholesterol intake with food below 300 mg daily
• No shortage of important nutrients
• No food supplements as an integral part of the daily menu (drinks, powders, shakes, vitamins, etc.)
• No or very little alcohol consumption
• No list of prohibited foods
• No one-sided food choices
• At least three meals a day
• Vegetarian nutrition (with milk, dairy products and eggs) should be possible
• The effort involved in preparing meals must be realistic and suitable for everyday use.
• Tips for eating out are useful
• Weight loss 0.5 kg, maximum 1 kg per week
• The form of nutrition must be suitable for permanent nutrition, must not increase risk factors or damage health.

A Diet change must be done and maintained permanently. Incorrect eating behavior (fast eating, eating out of boredom, habit, anger, frustration) should be recognized and permanently changed.

Summary

Human food consists of nutrients (protein, carbohydrates, fat), the so-called energy suppliers.
Furthermore, the human body is dependent on the supply of certain active substances (vitamins, minerals, trace elements, bioactive substances) and water in order to stay healthy and productive.
This must be taken into account in nutritional therapy for overweight people (see also overweight). In the case of an adapted calorie reduction with the goal of losing weight (weight reduction), which must not be too high, the daily intake of all of the above-mentioned active ingredients and water must be guaranteed. A varied diet, calculated as required, is necessary.