Композиційний склад тіла студентів та його корекція за допомогою змін харчування

Abstract

У роботі проаналізовано композиційний склад тіла, а також якісний і кількісний склад раціонів харчування студентів 1 курсу НУФВСУ. Виявлено, що студентами не дотримуються принципи раціонального і збалансованого харчування, не контролюється та не коректується індивідуальне харчування. Вважається, що для покращення композиційного складу тіла необхідно займатись оздоровчим фітнесом або тренуватись.

The high pace of life of young people in modern conditions leads to the exhaustion of both the physical and psychological forces of the organism. High levels of stress are accompanied by various negative factors, namely: chronic sleep deprivation, violation of the regime of day and rest, the nature of the food and the intensity of information load, which can lead to various pre-pathological and pathological conditions. One of the most important factors in human health is balanced and rational nutrition. Rational and balanced nutrition is based on three basic principles: energy balance, nutritional needs and food intake. As a result of the study of the compositional composition of the students of the first year students of the NUPESU, it was found that in a significant proportion (47,2 %) of male students, the percentage of body fat was below the recommended norm. In contrast, 29.7% of students identified the prevalence of the above indicator. The obtained data indicate that students need to change lifestyles, namely, to pay attention to the correction of the diet. The qualitative and quantitative analysis of dietary habits of the students of NUFVSU conducted by us showed noncompliance with the principles of rational and balanced nutrition. The total caloric content of the daily diet of students did not meet the minimum recommended norm for people with high physical activity. Limiting the caloric intake, that is, reducing energy consumption over a long period of time, can lead to reduced performance, recovery, functional status, and adaptation, and as a result may lead to a health condition. The average daily content of individual food ingredients in the diet of students also differed from the recommended standards. Detected insufficient amount of carbohydrates and excess fat in the diet. This can adversely affect the ability of students to adapt to a stressful learning process, since carbohydrates are an important source of energy during intense physical and mental activity.