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K aun asN ovo s ib ir sk : in t e rven t.
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BODY MASS INDEXOverweight (BMI = 25-29.9) Some loss of weight would be beneficial to health.
Obese (BMI = 30-39.9)In view of the risk from further weight gain, it is really important for people in this category to lose weight.
Very obese (BMI > 40) Being this overweight could seriously affect health and wellbeing. There is an urgent need to lose weight. It is advisable for a doctor or dietician to be consulted.
Underweight (BMI > 18.5) More food may be needed and this should be part of a well balanced and nutritious diet. In cases of very low weight, a doctor should be consulted.
OK (BMI = 20-24.9)The right quantity of food is being eaten to maintain weight in the desirable range for health, but make sure there is a healthy balance in the diet. People at the lower end of the weight range should maintain their weight and not be tempted to aim for the underweight category.
2.032.001.981.951.931.901.881.861.831.801.781.751.731.701.681.661.631.601.581.551.531.501.47
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____________________________
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- 19 -
. ,,
.
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, M / ( / )
0–3 2,28 (545) 2,16 (515)4–6 2,89 (690) 2,69 (645) 7–9 3,44 (825) 3,20 (765) 10–12 3,85 (920) 3,61 (865) 1–3 5,15 (1230) 4,86 (1165)4–6 7,16 (1715) 6,46 (1545)7–10 8,24 (1970) 7,28 (1740)11–14 9,27 (2220) 7,92 (1845)15–18 11,51 (2755) 8,83 (2110)
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.
1,6 1,7 .
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19–49 10,60 (2550) 8,10 (1940) 50–59 10,60 (2550) 8,00 (1900) 60–64 9,93 (2380) 7,99 (1900) 65–74 9,71 (2330) 7,96 (1900) 75+ 8,77 (2100) 7,61 (1810)
“ ”
- 20 -
(),
.
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.
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1 2
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6 1,0 (240) 2,3 (550)
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- 21 -
, ,,
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1991 ., 90% , ,
70% . ,, ,
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19 0,75 / .
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i ;
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iii .
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; ,.
.
4.
, / , / 0–3 - 12,5a
4–6 10,6 12,7 7–9 11,0 13,7 10–12 11,2 14,9 1–3 11,7 14,5 4–6 14,8 19,7 7–10 22,8 28,3
a . ,1980 (DHSS, 1980 .).
“ ”
- 22 -
4 ( )
, / , /
11–14 33,8 33,1 42,1 41,215–18 46,1 37,1 55,2 45,419–49 44,4 36,0 55,5 45,050+ 42,6 37,2 53,3 46,5
, /
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6+ + 8 + 8
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.
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- 25 -
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- 26 -
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.
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60 / , 10% . .
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- 27 -
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) ., .
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- 28 -
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. , 100 / .
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- 29 -
,.
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, .
7500 /9000 / . 3300 /
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, .
7. ( )
0–12 150 250 350 1–3 200 300 400 4–6 200 300 400 7–10 250 350 500 11–14 250 400 600
15–50+ 300 250 500 400 700 600 ,
+100 +350
( 1)
, ., .
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1000 ,
.
, 3 / ( 1000 ),
.
“ ”
- 30 -
8. , /1000
0–12 0,20 0,23 0,30 1 0,23 0,30 0,40
, / 19–49 = 1,4 . . = 2550
0,60 0,80 1,00 19–49 = 1,4 . .= 1940
0,40 0,60 0,80
( 2)
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.
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. 120 10 - .
9. , /
0–12 0,2 0,3 0,41–3 0,3 0,5 0,64–6 0,4 0,6 0,87–10 0,5 0,8 1,0
11–14 0,8 0,8 1,0 0,9 1,2 1,115–18 0,8 0,8 1,0 0,9 1,3 1,1 19–50+ 0,8 0,8 1,0 0,9 1,3 1,1
,
+ 0,3
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- 31 -
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60
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1000 ,: , ,
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- 32 -
10. , /1000
4,4 5,5 6,6
,
+ 2,3 /
( / ) 19–49 = 1,4 . = 2550
11,2 14,0 16,8 19–49 = 1,4 . = 1940
8,5 10,7 12,8
6
6 ,. ,
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.
“ ”
- 33 -
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1 11 13 15
( / ),(14,7% )
/ 19–49 . = 2550
1,0 1,2 1,4 19–49 . = 1940
0,8 0,9 1,2
12
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.
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.
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- 34 -
12. 12, /
0–6 0,10 0,25 0,30 7–12 0,25 0,35 0,40 1–3 0,30 0,40 0,50 4–6 0,50 0,70 0,80 7–10 0,60 0,80 1,00 11–14 0,80 1,00 1,20 15+ 1,00 1,25 1,50
,
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,
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.
1,7 / ( 3 /1000 ), DHSS (1980 .).
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- 36 -
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- 37 -
14. , /
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,
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16. .
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7
19–49 = 1940
5
“ ”
- 39 -
3200 /c .
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.
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- 40 -
(1 = 40 )
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35%.
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- 41 -
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.
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0–12 240 400 525 1–3 200 275 350 4–6 275 350 450 7–10 325 425 550
11–14 450 480 750 625 1000 800 15–18 450 480 750 625 1000 800 19+ 400 400 525 525 700 700
,
+550
(1 = 30,9 )
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) .
,
.
.
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- 42 -
18. , /
0–12 185 310 400 1–3 155 215 270 4–6 215 270 350 7–10 250 325 425
11–14 350 370 580 480 770 620 15–18 450 370 580 480 770 620 19+ 310 310 400 400 540 540
,
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70 / – 4,5 / 65 .
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- 43 -
19. , /
0–3 30 40 55 4–6 40 50 60 7–9 45 60 75 10–12 45 60 80 1–3 50 65 85 4–6 70 90 120 7–10 115 150 200 11–14 180 230 280 15–18 190 250 300
19+ 190 150 250 200 300 270 ,
+50
(1 = 56 )
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“ ”
- 44 -
10% .
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.
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. ,,.
20 / . 100 .
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11–18 6,1 8,0* 8,7 11,4* 11,3 14,8* 19–49 4,7 8,0* 6,7 11,4* 8,7 14,8* 50+ 4,7 4,7 6,7 6,7 8,7 8,7
* 10% ..
“ ”
- 45 -
(1 = 65 )
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30%, ( 50%) – , .
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15+ 5,5 4,0 7,3 5,5 9,5 7,0 ,
0–4 +6,0 4+ +2,5
2 . 50 /
.
“ ”
- 46 -
(1 = 23 )
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- 47 -
22. , /
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.
(1 = 39,1 )
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() .
.
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- 48 -
23. , /
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, 18 /, ,
.
(1 = 35,5 )
. ,( ) .
1,54 ().
(1 = 63,5 )
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24. , /
0–12 0,3 1–3 0,4 4–6 0,6 7–10 0,7 11–14 0,8 15–16 1,0 18+ 1,2
,
+ 0,3
“ ”
- 49 -
,.
, 1,6 /.
(1 = 127 )
,,.
, . ,.
.
25. , /
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; ,.
17 / / 1000 / .
(1 = 79 )
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.
. , .55% .
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- 50 -
,
.
,.
26. , /
0–3 4 10 4–6 5 13 7–9 5 10 10–12 6 10 1–3 7 15 4–6 10 20 7–10 16 30 11–14 25 45
15–18 40 40 70 60 19+ 40 40 75 60
+15 +15
6 / / .
.
27.
50–400 /
0,5–1,5 / / ,
1,4 /
16 / /
25 /
0,1–1,0 / / ,
0,05 / / –
“ ”
- 51 -
DHSS 1969. Recommended Intakes of Nutrients for the United Kingdom, London, HMSO, 1969 (Report on public health and medical subjects; 120).
DHSS 1979. Recommended Daily Amounts of food energy and nutrients for groups of people in the United Kingdom, London, HMSO, 1970 (Report on public health and medical subjects; 15).
DHSS 1980. Artificial Feeds for the Young Infant, London, HMSO, 1980 (Report on public health and medical subjects; 18).
DH 1991. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, London, HMSO, 1991 (Report on public health and medical subjects; 41).
WHO 1985. Energy and Protein Requirements. Report on a Joint FAO/WHO/UNU Meeting, Geneva, World Health Organization, 1985 (WHO Technical Report Series; 724).
FAO/WHO 1988. Requir ments of Vitamin A, Iron, Folate and Vitamin B12, Rome, Food and Agriculture Organization, 1988 (FAO Food and Nutrition Series; 23).
Englyst H.N. and Cummings J.H. 1988. An improved method for the measurement of dietary fibre as non- starch polysaccharides in plant foods, J Ass Off Anal Chem 1988; 71:808-814.
, 103 , 1000
, 10-3 , 1
, 10-6 , 1
= ,� 10-3
, 10-9 , 1
,
= 103 1000 . ,, 1 = 4,184
= 103 1000 . ,
= 106 , 1
. ,,
. . 65 7,56 / . 55 5,98 / .
. :.
1,4 () 1,9 ( ,
).
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- 52 -
,
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- 53 -
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- 54 -
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:
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:
17.18.19.20.21.22.23.24.25.26.27.
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- 55 -
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.
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- 60 -
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- 61 -
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- 62 -
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- 63 -
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- 64 -
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, 30 8 , 25 6 , 30 4 , 30 4
, (1 ), 100 17 , 2 , 60 5 , 1 , 60 6 / , 1 2
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* 1 = 240
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- 65 -
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- 68 -
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2. MAFF. 1995 Manual of Nutrition. London HMSO 3. James, W.P.T. 1988. Healthy Nutrition: preventing nutrition-related disease in Europe.
Copenhagen, WHO Regional Office for Europe. 4. Rose, G. 1992. The Strategy of Preventive Medicine. Oxford, Oxford University Press. 5. WHO Study Group. 1990. Diet, Nutrition and the Prevention of Chronic Diseases. WHO
Technical Report Series 797, 1990, WHO Geneva. 6. National Research Council (US), Committee on Diet and Health. 1989. Diet and Health:
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