Reference information. Dietary intake (food ration) is the composition and quantity of food consumed during the day.

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Term descriptions

DIETARY INTAKE (FOOD RATION) is the composition and quantity of food consumed during the day.

DIETARY PATTERN is the number of meals per day (number of intakes), time when meals are taken, the duration of the intervals between meals, the distribution of the daily intake between individual meals.

Table 3

№	Name of a product	Proteins	Fats	Carbohydrates	Kcal
1	2	3	4	5	6
1. Chemical composition of products used as the major sources of proteins
1.	First rate mutton	16.3	15.3	-
2.	Second rate mutton	20.8	9.0	-
3.	First rate beef	18.9	12.4	-
4.	Second rate beef	20.2	7.0	-
5.	Meat-type pork	51.6	33.0	-
6.	Fat-type pork	38.7	49.3	-
7.	First rate chicken	18.2	18.4	0.7
8.	Second rate chicken	20.8	8.8	0.6
9.	Chicken egg, first rate	12.7	11.5	0.7
10.	Beef liver	17.4	3.1	-
11.	Bream	17.1	4.1	-
12.	Semi-skimmed curd/cottage cheese	16.7	9.0	1.3
13.	Pacific herring (lean)	18.0	7.0	-
14.	Pike perch	9.0	0.8	-
II. Chemical composition of products used as the major sources of fat
1.	Unsalted butter	0.6	82.5	0.9
2.	Butter	1.3	72.5	0.9
3.	Milk margarine	0.3	82.3	1.0
4.	Purified sunflower oil	-	99.9	-
III. Chemical composition of products used as the major sources of carbohydrates
1.	Sand sugar	-	-
2.	Natural honey	0.8	-	80.3
3.	Potato starch	0.1	traces	79.6
4.	Tinned rye bread	6.5	1.0	41.2
5.	Wheat bread	7.6	0.9	49.7
6.	Long loaf	7.9	1.0	51.9
7.	Wheat farina	11.3	0.7	70.3
8.	Buckwheat	12.6	2.6	63.7
9.	Rice	7.0	0.6	73.6
10.	Wheat groats	12.0	2.9	64.8
11.	Oat flakes	13.1	6.2	59.2
12.	Macaroni (first rate)	10.4	0.9	68.5
IV. Chemical composition of dairy products
1.	Pasteurized milk	2.8	3.2	4.7
2.	Skimmed milk	3.0	0.05	4.7
3.	Condensed milk	7.2	8.5	12.5-43.5
4.	Skimmed kefir	3.0	0.05	4.1
5.	Rich kefir	2.8	3.2	4.1
6.	Acidophilus milk	2.7	3.2	3.8-7.0
7.	Sour cream 20%	2.8	20.0	3.2
8.	Cake cheese	9.1	23.0	18.5
V. Chemical composition of vegetables, fruits, and berries
1.	Green peas	5.0	0.2	13.3
2.	Marrow	0.6	0.3	5.7
3.	White cabbage	1.8	-	5.4
4.	Potatoes	2.0	0.1	19.7
5.	Green onion	1.3	-	4.3
6.	Bulb union	1.7	-	9, 5
7.	Carrot	1.3	0.1	7.0
8.	Cucumbers (ground-grown)	0.8	-	3.0
9.	Sweet green pepper	1.3	-	4.7
10.	Parsley	3.7	-	8.1
11.	Dill	2.5	0.5	4.1-4.5
12.	Beet	1.7	-	10.8
13.	Tomatoes (ground-grown)	0.6	-	4.2
14.	Water-melon	0.7	-	9.2
15.	Melon	0.6	-	9.6
16.	Apricots	0.9	-	10.5
17.	Cherries	0.8	-	11.3
18.	Pears	0.4	-	10.7
19.	Peaches	0.9	-	10.4
20.	Plums	0.8	-	9.9
21.	Apples	0.4	-	11.3
22.	Oranges	0.9	-	8.4
23.	Lemons	0.9	-	3.6
24.	Grapes	0.4	-	17.5
25.	Raspberries	0.8	-	9.0
26.	Red currants	0.6	-	8.0
VI. Beverages
1.	Black tea	20.0	-	4.0-6.9
2.	Whole bean coffee	13.9	14.3	2.8-4.1
3.	Instant coffee	15.0	3.6	7.0

Table 4

Mass of product (g) in commonly consumed quantities

Name of product	Tea Spoon	Table Spoon	Glass
Wheat farina
Buckwheat
Rice
Millet
Peas	-
Sand sugar
Honey
Milk
Sour cream
Cottage cheese			-
Butter			-
Cherries	-	-
Raspberries	-	-
Currants	-	-
Tomato pulp			-
Fruit & Veg juices
Jam			-

Table 5

The mass of most commonly consumed food products (g)

Name of product	Mass of a single unit of the product (g)
Bread products and doughnuts:
A slice of bread
Pone
Confectionery:
Caramel with filling
Toffees
Marmalade
Marshmallows
Biscuits and crackers
Cookies
Pie
Milk products:
Melted cheese	35 и 100
Ice-cream	50, 100, 250
Fruits and Vegetables:
Potatoes, Cucumbers
Onions, Carrots
Tomatoes	50-100
Apricots
Pears
Plums
Apples, diameter 7, 5 cm
Oranges, diameter 7, 5 cm
Grapefruit
Lemons
Strawberries
Meat products:
Wieners/French sausages
Sausages
Chicken eggs:

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