THE DYNAMICS OF INDICATORS OF THE COMPONENT COMPOSITION OF THE ORGANISM OF SEAMS IN A LONG-AWAY SEA TRACK

Abstract

The dynamics of indicators of the component composition of the seamen’s organism of the surface ship of the Navy in the conditions of a long march in interaction with the crew’s feeding habits is considered in the article. The actual nutrition of the surveyed persons was estimated using the calculation method based on the analysis of the chemical composition and energy value of the products of the daily diet, taking into account the culinary losses described in the handbook on the chemical composition and caloric content of Russian foodstuffs edited by V. A. Tutelyan. Standard data on incomplete digestibility by a person of various classes of nutrients are taken into account. In the organization of the actual power supply of the crew there were shortcomings associated with a decrease in the energy value of the ration, an imbalance of mineral and vitamin compounds, due to the actual assortment of products obtained for marching at the rate of sea rations. Estimated content of vitamins (-carotene, thiamine, riboflavin, niacin and ascorbic acid) and mineral substances (potassium, phosphorus, magnesium, iron) in the daily diet throughout the long maritime expedition was significantly lower than those regulated by medical and technical requirements the norm of sea rations. Changes that have a nonrandom character occurred according to the indices of abdominal fat: waist circumference and waist-hip index. By the end of the campaign, 71% of the surveyed had a tendency to increase their body weight. At the same time, the body weight increased due to both subcutaneous and abdominal fat, which was reflected in the increase in visceral fat, body fat and body mass index. The data obtained in the course of the work confirm that the existing ration does not need to increase its energy content, but requires improvement in quality composition. Based on the data obtained, it is proposed to increase the protein content in the diet with the reduction of fats and simple carbohydrates using rational substitutions; increase the proportion of fresh fruits and vegetables to improve digestion.