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Classification of nutrition-related diseases






1. Food borne diseases associated with infectious agents and parasites:

Anthrax, brucellosis, tuberculosis, typhoid and paratyphoid fever, shigellosis and other bacterial intestinal infections;

amebiasis, toxoplasmosis, giardiasis, foot and mouth disease, trichinosis, cysticercosis, bothriocephaliasis etc.

2. Food poisoning of microbial and non-microbial etiology.

3. Diseases caused by irrational, unbalanced diets.

3.1. Malnutrition, and lack of proper food: Protein and energy insufficiency, kwashiorkor; marasmus, avitaminosis, anemia.

3.2. Disease from excess feeding: obesity, hypertension.

3.3. Diseases caused by irrational, unbalanced diets: violation of nutritional status; overweight; hyperlipidemia, dyslipoproteinemia, hyperglycemia; hypovitaminosis, macro- and microelementosis; atherosclerosis and vascular disease, ischemic heart disease; diabetes mellitus, thyroid disease, diseases of the gastro-intestinal tract, gall stones, impaired bone structure and density; cancer; secondary immunodeficiency, tooth decay, gout.

4. Food allergy and intolerance.

5. Congenital metabolic disorders.

Table 4

Criteria for calculating probable risk from insufficient intake of food substances

Food substances Level of probable risk
No risk Low Medium High
  2% 16% 50% 84% 98%
Proteins, g/kg of body weight, in one day for men & women over the age of 18 0.75-1.0 and higher (but not over 1.6) 0.75 0.675 0.60 0.525 0.45
Vit B1, mg/day Men over 18 yrs Women over 18 yrs   1.2-1.5   1.1-1.5   1.2   1.1   1.1   1.0   1.0   0.9   0.9   0.8   0.8   0.7
Vit B2, mg/day Men over 18 yrs Women over 18 yrs   1.3-1.8   1.1-1.8   1.3   1.1   1.2   1.0   1.1   0.9   1.0   0.8   0.9   0.7
Vit C, mg/day Men and women over 18 yrs   40-90     40.0     32.5   25.0   17.5   10.0
Vit A, Mkg eq/day Men over 18 yrs Women over 18 yrs   -   900.0 700.0   762.5 600.0     625.0 500.0     487.5 400.0   350.0 300.0  
Calcium, mg/day Men & women over 18 yrs   700-1000   700.0   612.5   525.0   462.5   450.0
Iron mg/day Men over 18 yrs Women 18-49 yrs Women over 50   8.7-10 14.8-18 -   8.7 14.8 8.7   7.7 13.1 7.7   6.7 11.4 6.7   5.7 9.7 5.7   4.7 8.0 4.7

 

Table 5

Factors preventing vs. factors promoting excessive body weight and obesity (WHO)

Risk reducing factors Risk increasing factors
Proven
Regular physical activity, sedentary lifestyle
high content of dietary fiber in the diet   Regular consumption of energy-dense foods (including fast food)
Highly Probable
Optimization of feeding habits in children Regular consumption of sweet soft drinks and juices
breast-feeding  
Probable
Low glycemic index foods * habit of using large portions
  Constant catering and general communal eating
Suspected
Limited intake of alcohol and in manageable fractions. Alcohol abuse

* The glycemic index is the percentage representing the difference in the concentration of glucose in the blood serum within 2 hours after consumption of a product compared to the same result after consumption of the test product (50 g glucose).

Table 6


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