RU2134115C1 - Method of maintaining body weight in stable state - Google Patents

Abstract

FIELD: medicine, particularly, dietetics. SUBSTANCE: method consists in that time interval between meals is observed within 3-4 h and water is drunk in the amount of 20-40 ml per kg of body weight by slow drinking, in small portions, between taking meals. One time meal includes 4-7 kg per kg of body weight and consists of not more than four types of products. Day consumption of salt per kg of body weight is within 140 mg, at normal energy load not above 5.8 g including easily assimilated ones within 1.16 kg, fats within 1.29 g including vegetable fat within 0.39 g. Under conditions of intensive energy load, day consumption of carbohydrates is within 7.9 g including easily assimilated one within 1.58 g, fats within 2.15 g including vegetable fats within 0.85 g. Method allows body weight to be maintained within stable state. EFFECT: efficient maintenance of body weight within stable state. 3 cl

Description

 The present invention relates to medicine, namely diet therapy, and is primarily used to stabilize body weight after losing weight, as well as to constantly maintain optimal body weight.

 The universal cause of many diseases, especially the gastrointestinal tract, is malnutrition and overeating, which leads to overweight. A person tries to get rid of excess weight by fasting, with the help of fasting diets or such far from always safe means as Herbalife, Brameline, Fat Berner, Olympic, etc. However, after losing weight, having returned to their usual diet, people usually gain weight very quickly again, sometimes even more than before losing weight.

 Thus, the task is to maintain a stable optimal body weight constantly.

 We do not know of methods specifically aimed at maintaining body weight in a stable state.

 A well-known diene is a raw food diet (Smolyar V.I. "Rational Nutrition", Kiev, Naukova Dumka, 1991, pp. 245-247). The essence of this diet lies in the fact that they accept mainly dairy and plant foods, mainly raw or that have undergone minimal heat treatment (half-baked). However, the transition to a raw food diet in its pure form requires 2-3 years, it is not suitable for people with diseases of the gastrointestinal tract. In addition, a vegetarian diet is contraindicated in anemia, pancreatitis and enteritis.

 The closest in essence to the proposed invention is the so-called reduced diet (Skurikhin IM and others. "How to eat" M. Agropromizdat, 1986, pp. 59-63, 181-192). A reduced diet is a low-calorie, low-carb, low-fat, relatively high-protein diet designed to lose weight. It provides for frequent fractional meals in small portions with limited consumption of salt, sugar, flour and animal fats.

 However, this method of nutrition is not suitable for maintaining optimal weight for a long period, since it is designed for a short period of time (2-3 weeks). In addition, this method does not ensure the normalization of metabolic processes and the regulation of hunger.

 The main task to which the present invention is directed is to develop a method of maintaining body weight in a stable state by selecting a gentle unreduced diet based on a rational diet using conventional products, and developing a regimen of water consumption that ensures the normalization of metabolic processes and the regulation of hunger.

 The problem is solved by the fact that the proposed method of maintaining body weight in a stable state through diet therapy, in which, according to the invention, maintain a time interval between meals of 3-4 hours, use no more than 4 types of products in a single dose in a total amount of 4- 7 g per 1 kg of body weight, with a daily intake of 1 kg of salt body weight of not more than 140 mg and, under normal energy load, carbohydrate intake of not more than 5.8 g, of which easily digestible not more than 1.16 g, fat not more 1.29 g, of which plant no more than 0.39 g, and with the intensive energy load of carbohydrates is not more than 7.9 g, of which easily digestible not more than 1.58 g, fats no more than 2.15 g, of which vegetable no more than 0.65 g, while consuming water in an amount of 20-40 ml / kg of body weight per day in the mode of slow administration in small portions between meals with the start of administration after at least 30 minutes after eating and stopping at least 30 minutes before the next meal.

 In the summer, it is preferable to consume salt in an amount of not more than 110 mg per 1 kg of body weight and water in an amount of 40 ml per 1 kg of body weight.

 In the winter-spring period, multivitamins are additionally taken in medium maintenance doses.

 It is better to switch to the proposed regimen of water consumption gradually over 1-2 weeks, starting with the introduction of 200 ml of water between meals with a simultaneous gradual reduction in salt intake.

 The essence of the invention lies in the fact that frequent fractional nutrition every 3-4 hours in normalized portions maintains a constant blood sugar level, facilitates the digestion of food, prevents the formation of fat and stagnation of bile, which in turn prevents the development of biliary dyskinesia and their inflammation, and in combination with the water consumption regimen we developed, relieves hunger and eliminates overeating. In addition, the consumption of water according to the proposed regime normalizes the functioning of the liver and kidneys, moisturizes the digestive canal and normalizes the functioning of the gastrointestinal tract, helps maintain hemoglobin levels in the blood. All this together ensures the elimination of toxins from the body and also supports the skin in a normal (not dehydrated) state. Moreover, the water consumption up to 2.8 liters per day with a body weight of 70 kg does not cause edema, including cardiac and renal origin, since it is combined with a limitation in salt intake (with a body weight of 70 kg not more than 9.8 g salt per day with a physiological norm for an adult 6-8 g (Skurikhin IM, Nechaev AP "Everything about food from the point of view of a chemist", M., Higher school, 1991, p. 68 )

 The maximum limits of consumption of fats and carbohydrates are proposed, approaching which allows a person to ensure their energy costs for a long time, as well as calculate and control the calorie content of their diet, avoiding overeating and weight gain.

 The proposed method takes into account the increase in energy costs in people engaged in intense physical labor or experiencing stress, and allows them to maintain normal weight without much difficulty. The proposed method allows a person to use the familiar products prepared for him in a familiar form. All this provides the possibility of constant use of the proposed method without special efforts for humans.

 The following are examples of specific performance of the proposed method.

Example 1
An approximate menu for one day for a person with a body weight of 70 kg with a meal every 3 hours with a normal energy load.

 The menu is composed of the following calculation: proteins - 70-80 g (of which 60-65% are animals, fats are 90 g (of which 30% are vegetable), carbohydrates are 350-400 g (of which easily digestible 15-20%), total calorie content 2400-2600 kcal.

 7-00 rise. Drink water up to 200 ml.

 8-00 First breakfast: Soft-boiled egg, milk oatmeal porridge with butter, tea (coffee).

 11-00 Second breakfast: fresh apples (bananas, or berries - to choose from depending on the season of the year).

 14-00 Lunch: meat (or vegetable) soup.

 17-00 Snack: broth of wild rose, a bun.

 20-00 Dinner: Stewing fish, salad with vegetable oil (or vegetables stewed in vegetable oil), tea.

 23-00 Sleep.

 The amount of food at one time is 300-230 g.

 Between meals, they drink from small sips from 250 to 600 ml of water, starting water consumption no earlier than 30 minutes after the previous meal and ending no later than 30 minutes before the next meal. In the period after dinner and before bedtime take another 150 ml of water. The volume of water is calculated on a body weight of 70 kg. The amount of food per reception is 300-350 g.

 Example 2

A sample menu (compiled on the basis of the same energy value, composition and quantity of nutrients as in example 1) for one day for a person with a body weight of 70 kg with a meal every 4 hours under normal energy load:
7-00 rise. Drink water up to 200 ml.

 8-00 First breakfast: buckwheat porridge, sausage, tea (coffee).

 12-00 Second breakfast: omelet, salad with vegetable oil, vegetable juice.

 16-00 Lunch: borsch with sour cream, boiled meat.

 20-00 Dinner: fruit pilaf in vegetable oil, tea.

 Between meals, drink in small sips from 300 to 800 ml of water, as described in example 1. In the period after dinner and before bedtime, take up to 200 ml of water. The volume of water is calculated on a body weight of 70 kg. The amount of food at one time is 400-450 g.

Example 3
An approximate menu for one day for a person with a body weight of 80 kg with a meal every 3 hours with an increased energy load:
Proteins - 100-120 g (60% animals), fats 110-120 g (30% vegetable), carbohydrates - 400-450 g (easily digestible 20%); total energy value of 3200-3500 kcal.

 7-00 rise. Drink water up to 200 ml.

 8-00 First breakfast: vegetable salad with vegetable oil, fat cottage cheese, tea (coffee).

 11-00 Second breakfast: fresh apples (or other fruits according to season).

 14-00 Lunch: buckwheat porridge, meat cutlet, stewed beets in vegetable oil, vegetable juice.

 17-00 Snack: a rosehip drink, a bun.

 20-00 Dinner: pancakes with sour cream and jam, tea.

 Between meals, drink in small sips from 320 to 720 ml of water, as described in example 1. In the period after dinner and before bedtime, take up to 150 ml of water. The volume of water is calculated on a body weight of 80 kg. The amount of food at one time is 350-450 g.

 Example 4

A sample menu for one day for a person with a body weight of 80 kg with meals every 4 hours at an increased energy load, compiled on the basis of the same energy value, composition and amount of nutrients as in example 3:
7-00 rise. Drink water up to 200 ml.

 8-00 First breakfast: oatmeal porridge with milk, cheese, tea (coffee).

 12-00 Second breakfast: fat cottage cheese, vegetable salad with vegetable oil, tea.

 16-00 Lunch: borsch with sour cream, boiled meat, buckwheat porridge.

 20-00 Dinner: boiled fish, vegetable stew, tea.

 Between meals, drink in small sips from 420 to 900 ml of water, as described in example 1. In the period after dinner and before bedtime, take up to 200 ml of water. The amount of food at one time is 450-550 g.

 The proposed method of maintaining stable weight was used by patients of the Scientific and Commercial Medical Center of Simferopol, which is a branch of the Moscow Joint Venture at the Academy of Medical Sciences of the USSR (currently it is the Scientific and Commercial Medical Center, which is part of the Institute of Biomedical Problems JSC Simferopol, Crimea) to ensure their stable weight, achieved by them after losing weight. A 5-tape experience has been gained in maintaining a stable body weight after losing weight.

From the letters of feedback from patients who, after losing weight, maintained the achieved body weight in a stable state according to the method we proposed:
Peninsula V., 39 years old, body weight before losing weight 102 kg., G, Belgorod:
"After losing weight, they have a weight of 78 kg. I have been supporting the weight for two years according to the method you proposed. I feel great I forgot what a headache and high blood pressure are. I don’t gain weight, although I started to eat everything, but in an adjustable amount. Now I know that I can adjust my weight and I’m glad that I can do it myself. "

S-s, 24 years old, body weight up to 130 kg, Donetsk:
"I lost 38 kg., My blood pressure returned to normal, heartburn and heart pain disappeared. I maintain weight about 90 kg for a year and a half. Thanks to your technique, I have lost weight, gained confidence, improved my health."

 Thus, the given examples of specific performance and letters of review indicate the possibility of maintaining a stable body weight for a long time. At the same time, no negative consequences have been identified to date.

Claims (3)

 1. A method of maintaining body weight in a stable state through diet therapy, characterized in that the time interval between meals is maintained for 3 to 4 hours, at most 4 types of products are used in one meal in an amount of 4 to 7 g per 1 kg of body weight, with a daily intake of 1 kg of salt body weight not more than 140 mg and with a normal energy load, carbohydrate intake no more than 5.8 g, of which easily digestible no more than 1.16 g, fat no more than 1.29 g, of which vegetable no more 0.39 g, and with an intense energy load of carbohydrates not more than 7.9 g, of which digestible not more than 1.58 g, fat not more than 2.15 g, of which vegetable no more than 0.65 g, while consuming water in an amount of 20 - 40 ml / kg body weight per day in slow administration after at least 30 minutes after eating and stopping at least 30 minutes of the next meal.  2. The method according to claim 1, characterized in that in the summer period they consume salt, preferably in an amount of not more than 110 mg per 1 kg of body weight and water, preferably in an amount of 35-40 ml per 1 kg of body weight.  3. The method according to claim 1, characterized in that in the winter-spring period, multivitamins are additionally taken in medium maintenance doses.