Yadda ake ciyar da kaji masu kwai a lokacin rani?

Don tabbatar da aikin samar da kwai mai kyau a lokacin rani lokacin da yanayin zafi ya yi girma, ya zama dole a yi aiki mai kyau na gudanarwa.Da farko, ciyar da kaji ya kamata a daidaita shi bisa ga ainihin halin da ake ciki, kuma ya kamata a kula da rigakafin zafi.

Yadda ake ciyar da kaji masu kwai a lokacin rani?

1. Ƙara yawan abubuwan gina jiki na abinci

A lokacin rani, lokacin da yanayin yanayi ya wuce 25 ℃, za a rage cin kajin daidai da haka.Har ila yau, cin abinci mai gina jiki yana raguwa daidai da haka, yana haifar da raguwar aikin samar da ƙwai da ƙarancin ingancin kwai, wanda ke buƙatar haɓaka abinci mai gina jiki.

A lokacin yanayin zafi mai zafi, ana rage buƙatun kuzari na kwanciya kaji da 0.966 megajoules a kowace kilogiram na abincin abinci idan aka kwatanta da daidaitattun ciyarwar da aka saba.Sakamakon haka, wasu masana sun yi imanin cewa ya kamata a rage yawan kuzarin abinci yadda ya kamata a lokacin rani.Duk da haka, makamashi shine mabuɗin don ƙayyade yawan samar da kwai bayan da kwanciya kajisun fara kwanciya.Rashin isasshen kuzari yana faruwa sau da yawa saboda rage cin abinci a lokacin zafi mai zafi, wanda ke shafar samar da kwai.

Gwaje-gwaje sun nuna cewa ana iya ƙara yawan samar da kwai idan aka ƙara 1.5% dafaffen man waken soya don ciyarwa a lokacin zafi mai zafi.Don haka, ya kamata a rage yawan abincin hatsi kamar masara yadda ya kamata, ta yadda gabaɗaya ba za ta wuce kashi 50% zuwa 55% ba, yayin da ya kamata a ƙara yawan abinci mai gina jiki yadda ya kamata don tabbatar da aikin samar da shi yadda ya kamata.

2.Ƙara samar da abinci mai gina jiki kamar yadda ya dace

Ta hanyar haɓaka matakin furotin a cikin abinci yadda ya dace da kuma tabbatar da ma'auni na amino acid za mu iya biyan bukatun furotinkwanciya kaji.In ba haka ba, samar da kwai zai yi tasiri saboda rashin isasshen furotin.

Abubuwan da ke cikin furotin a cikin abinci donkwanciya kajia lokacin zafi ya kamata a ƙara da kashi 1 zuwa 2 bisa dari idan aka kwatanta da sauran yanayi, ya kai fiye da 18%.Don haka ya zama dole a kara yawan abincin da ake ci kamar waken soya da kek na auduga a cikin abincin, adadin bai gaza kashi 20% zuwa 25% ba, sannan adadin sinadarai na dabbobi kamar abincin kifi ya kamata. a rage yadda ya kamata don ƙara jin daɗi da inganta ci.

3. Yi amfani da kayan abinci a hankali

Don kauce wa damuwa da rage yawan samar da kwai da ke haifar da yawan zafin jiki, ya zama dole don ƙara wasu abubuwan da ke da tasiri tare da maganin damuwa ga abinci ko ruwan sha.Alal misali, ƙara 0.1% zuwa 0.4% bitamin C da 0.2% zuwa 0.3% ammonium chloride a cikin ruwan sha na iya rage damuwa zafi.

4. da m amfani da ma'adinai abinci

A lokacin zafi, abubuwan da ke cikin phosphorus a cikin abinci ya kamata a ƙara su daidai (phosphorus na iya taka rawa wajen kawar da damuwa na zafi), yayin da abun da ke cikin calcium a cikin abincin kwanciya na kaza za a iya ƙara zuwa 3.8% -4% don samun calcium. -Ma'auni na phosphorus har zuwa yuwuwa, kiyaye ma'aunin calcium-phosphorus a 4:1.

Duk da haka, yawancin calcium a cikin abincin zai shafi jin dadi.Don ƙara yawan abincin calcium ba tare da yin tasiri ga jin daɗin abinci don kwanciya kaji ba, ban da ƙara yawan adadin calcium a cikin abincin, ana iya ƙara shi daban, ba da damar kaji su ci abinci kyauta don biyan bukatunsu na ilimin lissafi.

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