Number Of Calories Research Articles

The Effect of Breast Care and Oxytocin Massage on Breast Milk Production in Postpartum Mothers in the Working Area of Pataruman Public Health Center III Banjar City

The postpartum period refers to the first 42 days after childbirth. Breast milk contains the most appropriate and complete nutrient. Besides, it always adapts to the needs of the baby. There are several benefits of breast milk for babies the number of calories in breast milk can meet the needs of the baby, breast milk contains protective substances, and it strengthens the bond between a mother and her baby. Breast care stimulates prolactin, the hormone which helps milk production to facilitate breast milk. Oxytocin massage stimulates the posterior pituitary to release oxytocin, thus breast milk production is increased. This research aimed to determine the effect of breast care and oxytocin massage on breast milk production of postpartum mothers. In this research, the pre-experimental method was employed with a two-group pretest-posttest design. Most of the research respondents were 20-35 years old, multiparas, and graduated from junior and senior high school. Before breast care and oxytocin massage were conducted to 27 (93%) and 24 (86%) postpartum mothers respectively, most of them had low breastmilk supply. While, after the treatments were given to 27 (93%) postpartum mothers with breast care, and 24 (86%) postpartum mothers with oxytocin massage, most of the respondents had better milk production. The Mann Whitney test held after breast care and oxytocin massage indicated that p-value was 0.000 (p<0,05) for both variables. There is an effect of breast care and oxytocin massage on breast milk production of postpartum mothers.

The Effects of Caloric Restriction and/or Intermittent Fasting on Bone Health

This mini-review summarizes the available information regarding the impact of caloric restriction (CR) and/or intermittent fasting (IF) on bone health. CR and IF are dietary interventions used in rehabilitative healthcare for augmenting weight loss and also proposed for recovery of conditions such as stroke and heart failure. CR restricts the total number of calories rather than different food groups or periods of eating. In contrast, IF severely restricts caloric intake for a period of time followed by a period of ad libitum intake. Here, we discuss the available information regarding the impact of these rehabilitation diets on bone metabolism, highlighting areas of consistency and discrepancy and suggesting future areas of study to advance the understanding of CR and/or IF on bone health.

The menu layout is the quintessence of a balanced diet in the daily routine for athletes of different qualifications

The article theoretically substantiates the role of the most important factor in the menu - MENU - LAYOUTS for athletes of different qualifications. The facts about the need for a correct understanding not only of the general principles of nutrition, physiology and food hygiene, but also the role of macronutrients and micronutrients are presented. About their action and interaction. But it is impossible to make a MENU-LAYOUT and choose a diet that would be equally suitable for all athletes and, moreover, would be equally effective for all of them. Metabolism, health and tasks are different for everyone. The fact is that when compiling the MENU-LAYOUT for athletes of different qualifications it is necessary to take into account literally all the knowledge about nutrients. And answer the question - what, where, when and how. Because, the menu will be made, will depend not only on the coverage of daily energy expenditure, but also the mood of the athlete, which more often will depend on the physiological processes taking place in his body. Therefore, the importance of the MENU LAYOUT does not call into question its paramount importance for athletes of different qualifications. Since a well-planned menu in general is in turn a basis for improving their performance. An athlete who follows a balanced diet, including both the number of calories and the composition of macro- and micronutrients is always easier to adapt to physical and mental stress. However, it should be noted that, despite the fact that there are already multiple tables of nutrients, the compilation of a rational MENU-LAYOUT for athletes of different categories remains problematic and needs constant improvement.

Qualitative and quantitative muscle ultrasound changes in patients with COVID-19–related ARDS

ObjectivesSevere forms of the novel coronavirus-19 (COVID-19) are associated with systemic inflammation and hypercatabolism. The aims of this study were to compare the time course of the size and quality of both rectus femoris and diaphragm muscles between critically ill, COVID-19 survivors and non-survivors and to explore the correlation between the change in muscles size and quality with the amount of nutritional support delivered and the cumulative fluid balance. MethodsThis was a prospective observational study in the general intensive care unit (ICU) of a tertiary care hospital for COVID-19. The right rectus femoris cross-sectional area and the right diaphragm thickness, as well as their echo densities were assessed within 24 h from ICU admission and on day 7. We recorded anthropometric and biochemical data, respiratory mechanics and gas exchange, daily fluid balance, and the number of calories and proteins administered. ResultsTwenty-eight patients were analyzed (65 ± 10 y of age; 80% men, body mass index 30 ± 7.8 kg/m2). Rectus femoris and diaphragm sizes were significantly reduced at day 7 (median = –26.1 [interquartile ratio [IQR], = –37.8 to –15.2] and –29.2% [–37.8% to –19.6%], respectively) and this reduction was significantly higher in non-survivors. Both rectus femoris and diaphragm echo density were significantly increased at day 7, with a significantly higher increase in non-survivors. The change in both rectus femoris and diaphragm size at day 7 was related to the cumulative protein deficit (R = 0.664, P < 0.001 and R = 0.640, P < 0.001, respectively), whereas the change in rectus femoris and diaphragm echo density was related to the cumulative fluid balance (R = 0.734, P < 0.001 and R = 0.646, P < 0.001, respectively). ConclusionsEarly changes in muscle size and quality seem related to the outcome of critically ill COVID-19 patients, and to be influenced by nutritional and fluid management strategies.

Leveraging Gynura procumbens (Lour.) Merr. response to drought and climate change in tropical country on plant productivity in backyard

Food is a primary requirement and source of life, which is important as it nourishes the body and sustaining the very existences of humans. It is found to be increasing by number of calories from 2441 kcal in 1970 to 2,950 kcal in 2015, and projected to be 3,040 kcal per capita in 2030. The calories increment is determined from different types of food, including vegetables. This study aims to leverage Gynura procumbens response to drought and climate change in tropical country, on plant productivity in backyard. The cultivation of Gynura procumbens was carried out experimentally with 4 different treatments for 6 months. The plant showed preference for microclimate conditions, such as soil moisture that varies between 70-90%, light intensity ranging from 128, and a temperature range of 31-32 °C. However, it was found that Gynura procumbens still survive in microclimate conditions above or below its preference.

A Study on Health Effects of College Going Adolescent Girls Consuming Junk Food

The foods which have a smaller number of nutritive values are considered as unhealthy food called as junk food. Junk food is easy to carry and consume. Junk food causes negative impact on health, because it contains a large number of calories from sugar and fat with little amount of fibre, protein, vitamins, minerals, junk food also refer to high protein food like meat prepared with saturated fat. When junk food is consumed very often, the excess fat, simple carbohydrates and processed sugar found in junk food contributed to an increased risk. The main aim of the present study was to assess the nutritional status of youth consuming more junk food. The methods used in this study were helped to assess the health status of the subjects. Due to lack of health consciousness the frequency of junk food consumption as very as high in subjects. They mostly focus on the junk foods which are having more fats and oils as well as cold beverages.

CARBOHYDRAT BY DIFFERENT ANALYSIS OF DRAGON FRUIT LEATHER TEA

The key to managing blood sugar levels is managing carbohydrate intake. This is because carbohydrates are responsible for raising blood sugar levels. Managing the quantity of carbohydrates is the main goal, although choosing slow-digesting carbohydrates with high fiber content also helps. Apart from carbohydrates, people with diabetes need to also limit their intake of salt, saturated fat, and avoid trans fats. For people with diabetes, it is highly recommended to include fiber and healthy fats in the daily diet. The research aims to: 1. Know the differences in carbohydrate content consisting of starch, reduced sugar and crude fiber in dragon skin tea mechanically and manually, 2. Knowing the carbohydrate content different; 3. Knowing the number of calories in a 100 gram serving of tea. The treatments were carried out using two drying techniques, namely oven drying (mechanical) and manual drying (sunlight). The test carried out is proximate testing. The resulting product is a functional food processed product that has an additional function as a food processing product for health. The herbal tea is made from red dragon fruit skin as raw material. Red dragon fruit skin tea has a function as a medicine for type 2 diabetes mellitus. From the laboratory test results obtained by different carbohydrate values for dragon skin tea with mechanical treatment is 41.83% and the total calorie is 201.57 kcal per 100 grams.

Dietary Intakes From Ad Libitum Consumption of Canadian Armed Forces Field Rations Compared With Usual Home Dietary Intakes and Military Dietary Reference Intakes.

Diet has an impact on weight status, health, and physical performance. Assessing the usual at-home dietary intakes of military personnel can help ascertain their nutritional status before field training or operations. Preference for foods consumed on a routine basis can also impact the military's preference for and consumption of field rations. Military personnel are limited by the inherent nature of the field rations and availability of calories and food types; and despite previous studies indicating a high acceptability of the field rations, it is unknown whether military personnel self-select the same number of calories when faced with a restricted list of field ration options as they would from their usual foods. Although field rations are intended to be nutritionally sufficient for standard military operations, there are limited data on the ad libitum intake of nutrients of Canadian Armed Forces (CAF) personnel from field rations in comparison to the military dietary reference intake (MDRI) recommendations, which establishes standards intended to meet the nutritional requirements of military personnel on duty. Thus, assessing the adequacy of their usual diets at home and longer-term sustenance on field rations in relation to MDRIs can provide insight on CAF personnel's operational readiness. The objectives of this study were to describe and compare, in a convenience sample of CAF, their ad libitum nutrient intakes from the consumption of self-selected field rations at home with their usual home intakes and to compare both with MDRI recommendations. Eighteen CAF participants weighed and recorded their dietary intake from the ad libitum consumption of field rations at home and their usual at-home diets. Both MDRIs and the Institute of Medicine's dietary reference intake recommendations were used to assess the adequacy of intakes for each individual. Paired Student's t-test or Wilcoxon-matched paired tests were used to compare nutrient intake levels between usual at-home diets and field rations consumed at home. Mean daily energy intakes were similar between ad libitum intakes from field rations (2,688 ± 619 kcal) and usual home diets (2,657 ± 580 kcal), although participants had significantly higher intakes of protein and fat from their home diets and higher intakes of carbohydrates from the field rations (P ≤ 0.05). Participants had less than the recommended intakes of some micronutrients (vitamins A and D, folate, calcium, magnesium, and potassium), from both their home diets and field rations, but adequate intakes of vitamin C and iron. The results of this study showed no difference in energy intake between the consumption of field rations and home diets, with levels consistent with recommendations for individuals with average physical activity levels. The results also demonstrated less than the recommended intakes (in comparison with MDRIs) of some nutrients from both home diets and self-selected consumption of field rations, warranting further research into nutritional adequacy for operational readiness.

Review of nutritional guidelines "Nutrition First" for adolescent, pregravid and postpartum periods by International Federation of Gynaecology and Obstetrics

Nutrition during adolescence, pregravid and postpartum is a major public health challenge, as it affects not only the health of adolescents and women, but also the health of future generations. Therefore, the International Federation of Gynaecology and Obstetrics' guidelines aim to address a number of nutritional concerns for adolescents and young women before, during and after pregnancy. Health care providers should think about nutrition first, with a focus on optimizing the nutrition and health of adolescents and mothers from the pre-conception period. This approach will help to achieve significant positive results in ensuring the health of women and their children, as well as in ensuring the health, life expectancy and well-being of future generations. The main findings on the use of micronutrients (vitamins and minerals) are presented. It is known that the number of calories required for the development of a child during pregnancy does not increase significantly, while the requirements for vitamins and minerals increase significantly. Therefore, pregnant women should focus on increasing their micronutrient intake and try to limit their intake of empty calorie foods.

Virtual Dietician for Diet Plan Recommendation

In this fast and busy schedule life, people are not giving importance to the quality of food they are eating. They tend to neglect their eating patterns and habits. The fast-food consumption rate is alarmingly high and this consequently has led to the intake of unhealthy food. This leads to various health issues such as obesity, diabetes, an increase in blood pressure etc. Hence it has become very essential for people to have a good balanced nutritional healthy diet. There are many applications which are booming to help people so that they can have control over their diet and hence can reduce weight or they can help them to keep them fit and healthy. The project is proposing healthy food habits and dieting patterns so that anyone can know the number of calories burned, the intake of macro nutrients and so on using on data mining tools. This tool is used for discovering hidden patterns and customer eating habits from different types of data sources. This system will help in tracking and improving the individual’s health and the type of food which they can avoid leading towards the risk of illness. A balanced diet means that the intake of each necessary nutrient meets its adequate demand and actual caloric intake balances with calories burned. Additionally, making a diversity of choices from various types of food is also essential to reduce the risk of developing chronic diseases. This diet recommended system focuses on every individual based on their eating habits and body statistics. This research helps in the prediction of a healthy diet for any individual and nutrition is to doctor to design a diet plan as per patient’s need.

The Relationship between Bodyweight Status and Weight Perception Explains Differences in Calories Ordered in a Food Choice Exercise.

Understanding food choice is critical to be able to address the rise in obesity rates around the globe. In this paper, we examine the relationship between measured (BMI, using self-reported height and weight) and perceived weight status with the number of calories ordered in a controlled online food choice exercise. A total of 1044 participants completed an online food choice exercise in which they selected ingredients for a sandwich from five categories: meat/protein, cheese, spread/dressing, bread, and vegetables. We examine the number of calories ordered by participants and use linear regression to study the relationship of BMI category relative to self-reported perceived weight status with calories ordered. As a comparison to previous literature, we also examine the relationship between relative weight status and self-reported dieting behavior using logistic regression. We find that participants perceiving themselves to have a higher BMI than their BMI calculated using height and weight ordered significantly fewer calories and were more likely to report dieting than participants who perceived themselves to have a lower BMI than their calculated BMI. The relationship between perceived weight status and measured weight status explains behavior in a food choice task. Understanding how people perceive their weight may help design effective health messages.

Athletic gymnastics. Basics of nutrition. Harmful health effects from anabolic steroids and doping

Rest and nutrition between workouts is a very influential and important part of an athlete's life. This time should be spent correctly, bringing the maximum benefit to the organism, after all efficiency of the next physical activities depends on rest. Proper nutrition is a premature and indispensable contribution to the success of heavy sports. No matter how intense and long the classes in the gym, they will not bring the desired effect without the right diet. It is very difficult for a modern person to calculate his food down to the smallest detail, count every calorie and avoid fast harmful snacks. But there are immutable rules - the principles of proper sports diet. If they are successfully implemented, then it will be possible to switch to special programs. So, the most important rule - That is, you need time!&#x0D; Every novice athlete should remember that when doing bodybuilding, all food should be divided into special segments - meals every three hours, after which you need to eat. You need to eat at least 5-6 times a day. For example, a butter bun and a glass of protein can be considered a meal. Distribute the number of calories consumed evenly throughout the training day. At the same time, you should not try to adhere to a strict calorie intake. Abrupt jumps and failures in your diet will only hinder the growth of muscle mass. When doing sports, breakfast comes first, because during this time you have to consume a significant amount of calories. The appropriate number of calories is recommended to consume after exercise, when the body requires large amounts of nutrients and trace elements. The first and fifth meals with a balanced diet are the most important periods. When eating out, make sure you have enough first-class protein in your diet to digest amino acids. Doctors recommend eating chicken, eggs, beef, all kinds of protein shakes and other dairy products.

Nutrient Drinking Test as Biomarker in Functional Dyspepsia

Functional dyspepsia (FD) is a prevalent condition with multifactorial pathophysiology, including impaired gastric accommodation (GA), hypersensitivity to gastric distention, and delayed gastric emptying. Drink tests (DT) have been proposed as a potential biomarker for the presence and severity of gastric sensorimotor dysfunction. Thus, we aimed to summarize the state of knowledge on different DT and their potential as a biomarker for FD. A PubMed and MEDLINE search was conducted for English language articles, reviews, meta-analyses, case series, and randomized controlled trials, including also published meeting abstracts. Several DT have been described in literature (e.g., different type of liquid, number of calories used, pace of drinking, and subject's awareness of the amount of liquid drunk). FD patients ingest significantly less volume in the different variants of the tests. The slow nutrient ("satiety drinking") test (SDT) studies show the most consistent separation between health and FD and correlation with GA. However, sensitivity to distention may be correlated with rapid DT. SDTs were used to evaluate the effect of several pharmacological agents, often showing concordance between their effects on GA and tolerated nutrient volume. This correlation was not found mainly for agents with central actions. An SDT is a potential diagnostic biomarker in FD, reflecting GA. Additional studies are required to confirm its role as a predictive biomarker for treatment outcome in FD.

An Educational Intervention for Improving the Snacks and Beverages Brought to Youth Sports in the USA.

Objectives: The purpose of this study was to test a small-scale intervention and its ability to decrease total sugar intake and number of calories offered at youth sports games. Methods: This study was a pre/post-test quasi-experimental design. A flier was developed and distributed to parents. The flier aimed to decrease the sugar-sweetened beverages and increase the nutritional quality of food brought to games. Baseline data were collected in 2018 (n = 61). The flier was distributed prior to the start of the league, once during the league, and posted online in 2019. Postintervention data were collected in the intervention group (n = 122) and a comparison group (n = 74). Nutritional information was collected through direct observation. Results: The average amount of total sugar provided per game per child was 25.5 g at baseline when snacks/beverages were provided at games. After the intervention, the average amount of total sugar provided significantly decreased (16.7 g/game/child, p < 0.001). Conclusions: The intervention reduced total sugar offered and the number of sugar-sweetened beverages brought to games. It was low-cost and could be easily implemented by public health practitioners and/or parks and recreation administrators. Further, considerations could be made to implement policies relative to snacks and beverages at youth sports games.

An Hospital Application Involving Deep Learning Methodology for Detecting Nutrients Intake

This paper presents a prospective view of how much calories is consumed by a person before and after a meal. From the calorie intake project, the management gets to know whether the person consumed the necessary amount of calorie. Although the hospital diet can provide adequate energy and nutrients, many patients may not consume sufficient food to meet their needs. The estimated energy intake of about one-third of patients was very low, and vitamin C, calcium and zinc intakes were also of concern. At least one-third of patients arriving at the hospital are malnourished. This can mean a patient’s diet does not provide the right amount or appropriate ratio of calories, macronutrients, or micronutrients to promote adequate healing. If this continuous then it may be a risk to the patient’s health and may not be a good sign. In this project, we proposed a deep learning system to monitor the nutrient intake for hospitalized patients. A Camera will scan the amount of food given to the patient, when the patient finishes the meal again the camera will again scan the amount of food the patient has taken. It will also note down the number of calories the patient has intake and the amount of calories the patient has left. This will help hospitalized patient to be healthy and will also help hospital staffs to monitor with ease.

Suggestion and invention of recipes using bi-directional LSTMs-based frameworks

Choosing which recipe to eat and which recipe to avoid isn’t that simple for anyone. It takes strenuous efforts and a lot of time for people to calculate the number of calories and P.H level of the dish. In this paper, we propose an ensemble neural network architecture that suggests recipes based on the taste of the person, P.H level and calorie content of the recipes. We also propose a bi-directional LSTMs-based variational autoencoder for generating new recipes. We have ensembled three bi-directional LSTM-based recurrent neural networks which can classify the recipes based on the taste of the person, P.H level of the recipe and calorie content of the recipe. The proposed model also predicts the taste ratings of the recipes for which we proposed a custom loss function which gave better results than the standard loss functions and the model also predicts the calorie content of the recipes. The bi-directional LSTMs-based variational autoencoder after being trained with the recipes which are fit for the person generates new recipes from the existing recipes. After training and testing the recurrent neural networks and the variational autoencoder, we have tested the model with 20 new recipes and got overwhelming results in the experimentation, the variational autoencoders generated a couple of new recipes, which are healthy to the specific person and will be liked by the specific person.

Causal effects of relative fat, protein, and carbohydrate intake on chronic kidney disease: a Mendelian randomization study

The effects of specific macronutrients on kidney function independent of total calorie intake have rarely been studied, although the composition of macronutrient intake has been reported to affect health outcomes. We aimed to investigate the effects of macronutrient intake ratios on the risk of chronic kidney disease (CKD) by Mendelian randomization (MR) analysis. The study was an observational cohort study mainly based on the UK Biobank and including MR analysis. First, we evaluated the relative baseline macronutrient composition-that is, the number of calories from each macronutrient divided by total calorie intake-of the diets of UK Biobank participants, and we used Cox regression to assess the incidence of end-stage kidney disease (ESKD) in 65,164 participants with normal kidney function [estimated glomerular filtration rate (eGFR) ≥60 mL/min/1.73 m2]. We implemented a genetic instrument for relative fat, protein, and carbohydrate intake developed by a previous genome-wide association study (GWAS) and performed MR analysis. Two-sample MR was performed with the summary statistics from independent CKDGen GWAS for kidney function traits (n=567,460), including CKD (eGFR <60 mL/min/1.73 m2) and log-transformed eGFR. The median relative macronutrient intake composition at baseline was 35% fats, 15% protein, and 50% carbohydrates. Higher relative protein intake in subjects with normal kidney function was significantly associated with a lower risk of incident ESKD (HR: 0.54; 95% CI: 0.30, 0.95) in the observational investigation. Two-sample MR indicated that increased relative fat intake causally increased the risk of kidney function impairment [CKD (OR: 1.94; 95% CI: 1.39, 2.71); log eGFR (β: -0.036; 95% CI: -0.048, -0.024)] and that higher relative protein intake was causally linked to a lower CKD risk [CKD (OR: 0.50; 95% CI: 0.35, 0.72); log eGFR (β: 0.044; 95% CI: 0.030, 0.058)]. A desirable macronutrient composition, including high relative protein intake and low relative fat intake, may causally reduce the risk of CKD in the general population.

Influence of the choice of the method of perioperative analgesia on the possibility of early initiation of enteral nutrition as part of early rehabilitation in pediatric laparoscopic oncosurgery

Introduction. The need to perform nutritional support for children with cancer is widely recognized. The body of a child suffering from a malignant tumor needs additional amounts of energy and plastic substrates. Patients with signs of protein-energy insufficiency are at risk of developing complications in the early postoperative period. A significant role in compliance with early rehabilitation after surgery (ERAS) protocol is played by the method of perioperative analgesia. Caudal epidural block is the most widely used regional method of analgesia in children, allowing to start earlier enteral nutrition and prevent the development of postoperative paresis of the gastrointestinal tract (GIT), thereby speeding up the recovery of patients after surgery. In this study, we evaluated the effectiveness and safety of early enteral nutrition tactics in oncology children, in the postoperative period during laparoscopic surgical interventions, in order to prevent gastrointestinal paresis in combination with early activation of patients. In the present study, we evaluated the effectiveness of the tactics of choosing perioperative analgesia from the perspective of the possibility of early initiation of enteral nutrition in children with oncopathology, in the postoperative period after laparoscopic surgical interventions, in order to prevent paresis of the gastrointestinal tract in combination with early activation of patients.Materials and methods. The study included 40 patients of the research Institute of Children's Oncology and Hematology of the Russian Ministry of health, ASA II—III, operated in 2017—2019for malignant abdominal tumors by laparoscopic method. Patients were divided into 2 groups randomly. The CB group included 23 children who were treated with caudal epidural block as a regional component of combined anesthesia (CB group, n = 23). The control group-GA included 17 children who underwent General anesthesia (group GA, n = 17).The analysis of the early postoperative period (day 1) was performed. Postoperative nutritional support was performed to prevent gastrointestinal paresis in combination with early activation of patients and consisted of early (from day 1 after surgery) enteral nutrition. We used a therapeutic mixture of Alfare® based on whey protein hydrolysate (for children under 1 year) and Peptamen® Junior based on hydrolyzed whey protein, a complete balanced dry mix (for children from 1 year to 10 years). The volume of enteral nutrition was calculated based on the number of calories per kg of body weight. We started therapeutic nutrition with volumes of 1/2-2/3 of the calculated volume and increased the volume to the required patient tolerance.Results. Enteral nutrition in children in the CB group was connected from 4.7 ± 0.5 hours. In the GA group, enteral nutrition was switched on in 10 (59 %) patients 20 hours after the end of surgery. 5 children developed gastrostasis, which required medication to stimulate the gastrointestinal tract.Conclusions. This study demonstrates that in the conditions of effective neuroaxial blockade in the perioperative period, it is possible to start enteral nutrition as early as possible, reducing to a minimum the frequency of postoperative intestinal paresis during laparoscopic surgical interventions, contributing to early and rapid recovery of patients.

Cooking techniques and materials – choices that can influence the quality of life

Adopting a healthy diet and lifestyle is very important for the prevention of obesity, malnutrition and maladies such as diabetes, cancer or cardiovascular disease, which have an increasing incidence among people. A person’s diet depends on age, sex and the degree of physical activity performed during a day, the number of calories and the percentages of macro‑ and micronutrients required being different depending on these factors. In the last decade, the food industry has developed considerably, currently using new food preparation and preservation techniques, that are made with the help of much more complex devices. Although some modern techniques are used only to create a modern and spectacular dish (molecular gastronomy), there are techniques that protect the qualities of food by preventing their degradation during cooking or storage, and ensuring a preparation with a higher nutritional value.

Поетика православної кулінарії

The topic of the relationship between food and religion in the aspect of cultural studies is not sufficiently represented in modern Food Studies. In Ukrainian cultural studies, this topic is relevant in the context of identifying the invariants of national culture, the formation of national identity, politics and practices of cultural memory, studying the features of the development of Christian Orthodox culture in modern conditions. The purpose of the article is to identify the specifics of Orthodox cooking from the point of view of its poetics. The phenomenon of "Orthodox cooking" is considered in the article as an ideal type, in synchronicity, which makes it possible to identify its invariant characteristics. By the poetics of culture (or certain elements of culture), the author of this article understands the imagery of a culture as a whole and / or its components, which is the result of human creativity in any forms. It has been established that the poetics of Orthodox cooking has its own classification of food, which differs from the concepts of modern dietetics. The basis for this classification is the opposition "Lenten food – Non-fasten food" (in Old Slavonic “postnaja eda – scoromnaja eda” which literally means "lean - fat"). The nutritional classification is based on formal signs (the number of calories), while the Orthodox approach is based on an ontological criterion. There are the same stages can be seen in the Orthodox ranking of products that are in the Book of Genesis, corresponding to the stages of the Creation of the World. We can say that the process of God's creation of the World went from simple to complex, to more significant, from impersonal to personal. The poetics of Orthodox cooking takes into account this stage, evaluating products, in fact, not by the amount of fat in them, but by their place on the Ladder of Creation. In this context, the concept of "non-fasten" (“scoromnaja eda”) in its relation to food can be used in its second meaning, as “immodest”, “obscene”, “carnal”. That is, it is much more decent for a person to eat (in fact, destroy, take life) creatures that stand on the lower steps of the Ladder of Being, and only at certain periods human person is allowed to encroach on more highly organized units. In fact, the opposition "Lenten food – Non-fasten food" can be presented as synonymous with the oppositions “permitted - partially permitted” or “everyday – festive”. Thus, the poetics of Orthodox cooking reflects the Orthodox picture of the world, the process and stages of World Creation. Requirements of fast do not fix specific products, but by their “ranks” or “classes”. The delicacy and refinement of taste preferences are not characteristic for the Orthodox cooking. The poetics of Orthodox cooking appears as a respect for the logos of all that exists, and the food acts as a moral category. The following main characteristics form the poetics of Orthodox cooking: a significant plant component, moderation, restraint, simplicity, accessibility, aesthetics, regional variability, sacredness, rhythm (weekly, annual). In fact, the poetics of Orthodox cooking asserts not the physicality of food, but its spirituality.