Hygienic assessment of essential amino acids and certain vitamins content in the diet of medical students

Objective. To give a hygienic assessment of the diets of Belarusian State Medical University’s (BSMU) students regarding essential amino acids and some vitamins’ adequacy.

Materials and methods. First to five year students of BSMU aged 20-23 years old (n=63), who gave their oral consent to participate, were engaged in the study using a simple random sample. The data collected for evaluation have been made to arithmetical mean. The average daily protein intake in a diet was calculated according to the tables of chemical content of food, taking into account the loss under heating [15]. To determine the vitamin C body supply, a “tongue” test with a Tillman’s reagent was used, and the assessment of the vitamin A body supply was carried out by the method of determining the time of dark adaptation and color perception.

Results. Analysis of the actual nutrition of students showed that it was characterized by insufficient consumption of meat and meat products, fish and fish products, dairy products, vegetables and fruits. As a result of the analysis of the chronometric results of all activities of students, the average daily energy expenditure was found to be 2662,1±80,79 kcal, when the energy from food in the body is 2182,2±148,62 kcal. The correspondence between the amount of energy received by the body with food and the amount of daily energy expenditure was recorded in only 11.3±0.4% of students; energy deficit of more than 10% was recorded in 88.7±0.08% of cases. Based on the obtained results of the average daily energy costs of respondents, physiological need for proteins was determined, which amounted to 79 g. Despite the fact that the share of energy value of diets due to proteins was 16.6%, the proteins in students’ diets are characterized as having limited value in terms of the content of essential amino acids, which reduces their digestibility. They consist of 5 limiting amino acids: methionine, histidine, tryptophan, threonine and lysine. The main limiting amino acids are methionine with cystine, whose amino acid ratio is 54%. Based on the data obtained, a reliable intake level for a protein mixture in this food diet is counted at 1,63 g per 1 kg of the body weight (BWT) of the eating.

Based on the data obtained, a reliable intake level for a protein mixture in dietary intake is counted at 1,6 g per 1 kg of the body weight (BWT) of the eating. An analysis of the food diet shows that the consumption deficit of mentioned essential amino acids is due to insufficient consumption of foods containing complete protein. These products include meat, fish, milk and dairy products as well as chicken eggs. When analyzing the diets, it was found that the content of some vitamins and minerals was below the required amount. Thus, the average intake of vitamin A was lower than the daily requirement among 96,2±0,05% of students, amounting to 473,5±13,09 mсg of retinol equivalent, corresponding to 47,4% of the physiological need. The results of the conducted study of the time of dark adaptation in conditions of weak (twilight) light showed an insufficient level of vitamin A supply. The average time of dark adaptation was 2 minutes 59 seconds, 60±0,3% of the study participants had a dark adaptation time within 1-2 minutes, and 40±0,3% had a dark adaptation time within 3-4 minutes. Daily average consumption of Vitamin В₁₂ among students was lower in 60±0,3% of cases, and was 2,37±0,66 mcg (79% of the physiological requirement). The average vitamin C requirement of students was 60,5±2,2 mg when consumed with diet 46,8±4,77 mg. The “tongue” test with Tillman’s reagent showed vitamin C body deficiency in 7,5±0,12% of students, the reagent color fading time on the tongue tip was 28-30 seconds.

Conclusion. The study showed that student’s nutritionis irrational and inadequate. The content of protein and essential amino acids, and vitamins in diets does not provide physiological needs of the body. In this regard, organization and nutritional status of students needs to be adjusted and improved. The actual nutrition of students in terms of energy value and nutrient composition is characterized as inadequate, it does not provide the body with complete protein and vitamins for its physiological needs.

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