EVALUATION OF HUMAN ORGANISM REACTION ON NUTRITION AND FOOD PRODUCT’S PROPERTIES USING THE GDV METHOD

Kolokolov V.A., Grigorovich V.K., Dzyba G.N., Grigorovich N.V.
Russian Plekhanov academy of Economics

Analyzing a process of nutrition as an external action on open thermodynamic system, such a human organism is, our team suggests a new nutrition concept, namely the concept of information nutrition. In the context of this concept the nutrition entropy-informational theory was developed and theoretically warranted. Research work has been accomplished for experimental confirmation of this theory, also with GDV technique application /1/.

The object of our report is analysis of GDV method abilities for evaluation of human organism complex reaction on different foodstuff and food products properties evaluation. The standard set “Mini laboratory” and GDV-camera were used.
In evaluating influence of foodstuff on human the GDV-photography of ten arm fingers in two regimes (with and without filter) were made before and after food intake. Different age volunteers of both sexes took part in experiments.

Analysis of results allows to make a conclusion, that such characteristics as “entropy” and “rms deviation fractality” are sensitive to period of time, elapsed after food intake. It is 30 minutes after food intake for “entropy” and 20 minutes for “rms deviation fractality”.
“Exposure area” increases smoothly during two hours after meal, with small decrease after 30 minutes. “Light intensity” begins to grow only after two hours after meal and as a “Exposure area” a little bit lowers after 30 minutes. Contrariwise, “Form factor” tends to decrease with little growth after 30 minutes.

It is found experimentally, which parameters of GDV-gramms are more demonstrative and informative for evaluation of foodstuff properties. Potato, onion, milk, honey were taken for research. The sensitivity of GDV method to changes in foodstuff during a heat treatment and interactions of food products by mixing was estimated.
It is known than honey loses it’s medical features by heating above 70°C. this fact reflects in statistically reliable results of research. For example, at the temperature of 74°C the “Exposure area” of honey GDV-gramm sharply declines, “Light intensity” falls, and accordingly “Form factor” grows up, “Fractality” goes down, but “entropy” has no changes statistically. Thus, “Exposure area” and “Light intensity” are operable as indicator of biologically substances activity.

Heating cause different reactions in milk. Thus “Exposure area” rises up to pasteurization temperature. That is biologically substances activity in milk up to this temperature doesn’t fall at least, and probably even grows. A situation changes to opposite at boiling point - “Exposure area” falls back to initial level. “Light intensity” behaves in a similar manner. Milk properties tend to become worse in general, when it is considered that therewith “entropy” grows, beginning from the protein denaturation temperature. Researches showed, that “Exposure area” and “Light intensity” are informative characteristics for studying nonviscous liquids.