# Practical training in the section "food Hygiene"

Counting calories and nutritional value of food on the menu layout with tables. Menu-layout - list of foods in the daily diet with weight layout of the products included in each dish. Food layouts show the variety of foods needed to deliver the body needs daily norms of basic nutrients (proteins, fats, carbohydrates).
The menu layout is specified quantities of all products taken, so you can roughly determine the nutritional value of the food ration with tables composition and caloric content of food products, which specify the content of digestible amounts of proteins, fats, carbohydrates and calories per 100 g of the product market weight. The content of proteins, fats, carbohydrates and calories according to the table calculated by multiplying the product weight in grams on the layout on the percentage of one or other food substances specified in the table, and the result is divided by 100.
Example of calculation. You want to determine the content of digestible protein and fat in 150 g of beef II category, which is part of the second dishes. From table. 16 we learn that in 100 g of beef II category contains 13,2 g proteins and 2.6 g fat. 150 g of meat contains protein 150·13,2:100=19,8 g; fats 150·2,6:100=3,9,
To determine net caloric 150 grams of meat it is necessary to multiply the number of digestible protein and fat in their caloric equivalent, respectively 4.1 and 9.3.
In this example, reaching 19.8·4,1 =81,18 feces and 3.9·9,3=36,27 feces, total 117,45 cal.
In the same way, count the number of carbohydrates and summarizing data for each dish, a part of the menu layout, define the required caloric value and content of nutrients in the daily diet.