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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: |