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Published by ayannapui
Lp igiena alimentatiei - nutrientii
Lp igiena alimentatiei - nutrientii

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Published by: ayannapui on May 16, 2009
Copyright:Attribution Non-commercial


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Principalele surse denutrienti
Proteine – aduc aminoacizi
Lipide – contin acizi grasi
Glucide – carbohidrati/fibrocarbonate
Elemente minerale – macroelemente(Ca, P,Na, K, Mg etc.); microelemente(Fe, Cu, Zn, Co, Mn, I, F, Cr, Se etc.)
Vitamine – liposolubile (A,E,D,K);hidrosolubile (complex B, C, P, ac folic,ac pantotenic, criotina, ubikinona,flavonoizi)
Alcool – 1 g alcool = 7,07 calorii
Criterii de clasificare aclaselor de alimente
Criteriile de clasificare a alimentelorsunt deosebit de variate.
După origine, alimentele formează douămari categorii; hrană de naturăvegetala, respectiv animală.
Criteriul provenientei :Carne şiderivatele; Lapte, lactate, brânzeturi;Ouă; Grăsimi; Pâine si făinoase;Legume; Fructe; Dulciuri; Băuturinealcoolice; Condimente.

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