The Importance of a Balanced Diet and Food Consumption Habits
Diets
The quantity of food that someone consumes daily is covered by their foot diets.
Balance diets
-Eat a variety of different foods. 15% Proteins
55% Carbohydrates
25% Fats
-Have several meals each day (breakfast should be sustancial)
-Eat fresh fruits and vegetables (daily vitamins)
-Include unsaturated fats (olive)
-Reduce your consumption of foods rich in saturated fats. (butter, bacon cholesterol)
-Eat fibre-rich food daily (intensive correct functions)
The food wheel
Proteins: -Groupe 1: milk, cheese, yogurt.-Groupe 2: meat, fish, eggs.
Energy: -Groupe 3: Potatoes, nuts
Fruits,vegetables Groupe 4: Vegetables
regulators Groupe 5: Fruits and derivatives
Energy: -Groupe 6: cereals, bread, sugar. -Groupe 7: fat
A) Mediterranean diet
Olive oil → contains unsaturated fats of plant origin
-Cereals → rich in complex carbohydrates
-Fish → good source of protein
-Vegetables and fruits → are rich in vitamins, minerals and fibre
Special diets
-Low-calorie diets: lower percentage of high energy food.
-High-calorie diets: for people who need to put on weight quickly.
-Low- cholesterol diets: for people who are at risk of suffering cardiovascular diseases.
-High-fibre diets many foods that are rich in fibre.
-Low-proteins diet: (LPD): for people who suffering kidney problems.
-Soft-Diets: for people who suffering gastrointestinal illness or after certain surgical operations.
-Miracle-diets: claim results which have not been scientifically proven.
Food Consumption
Consumption habits
-Nutritional imbalances and illness linked to poor diets are frequent in developed countries.
-High calorities contain: obesity, diabetes.
-A large number of refined foods: Fibre↓, constipation.
-A predominance of protein-rich food: ↑aminiosis, kidney problem.
-The excessive consumption of ready meals:↓ nutritional deficiencies.
UNDERDEVELOPING COUNTRIES:
Low calories content, variety of food is limited, protein consumption is low, sant dry conditions are often poor.
Food Additives
Additives Functions
Preservation ————> Prevent decomposition
Colouring —————-> Give food a certain colour
Flavour enhancers ——> Enhancers flavour
Stabilised —————–> maintain the texture and look (E-330, E-305)
Antioxidant —————> Prevent changes due to oxidation.
Sweeteners ————> Give food a sweet taste
Nutritional information
-Name of product
-Product amount
-Ingredients
-Instruction of cooking
-Nutritional value
-Special storage conditions
-Best before
-Use by date
Food related illness
Malnutrition
-It happens when someone doesn’t have enough to eat.
-Most cases of malnutrition occur in underdeveloped countries.
Inadequate nutrition
-Deficiency related disease: some people cut out certain foods from their diet because they choose or they don’t have access to those foods
-Obesity: when an individual eats disproportionate amounts of energy providing foods.
-Type 2 diabetes: adult diabetes. It involves an inmobilities to control the body’s blood sugar levels
Eating disorders
-Andrexia: people who suffer from this disorder reject food because they have a fear of having weight
-Bulimia: People who suffer from this disorder eat extreme amounts of foods in a compulsive way. After the amount of food consumed.
Food presentation and handling
Cooling and freezing → refrigeration → above 0ºC Freezing → below 0ºC
Heating
– Pasteurisation → 72ºC for 15 seconds
-Sterilization → +100ºC
-Ultra pasteurization → (UHT) → 150ºC for 2 seconds
Dehydration → this process produces or eliminate water from food
Lyophilization → freeze and dehydration → rehydration
chemical preservation → substances doped to food to impede the growth of micoorganism
Food Additives
Additives Functions
Preservation ————> Prevent decomposition
Colouring —————-> Give food a certain colour
Flavour enhancers ——> Enhancers flavour
Stabilised —————–> maintain the texture and look (E-330, E-305)
Antioxidant —————> Prevent changes due to oxidation.
Sweeteners ————> Give food a sweet taste
Nutritional information
-Name of product
-Product amount
-Ingredients
-Instruction of cooking
-Nutritional value
-Special storage conditions
-Best before
-Use by date
Food related illness
Malnutrition
-It happens when someone doesn’t have enough to eat.
-Most cases of malnutrition occur in underdeveloped countries.
Inadequate nutrition
-Deficiency related disease: some people cut out certain foods from their diet because they choose or they don’t have access to those foods
-Obesity: when an individual eats disproportionate amounts of energy providing foods.
-Type 2 diabetes: adult diabetes. It involves an inmobilities to control the body’s blood sugar levels
Eating disorders
-Andrexia: people who suffer from this disorder reject food because they have a fear of having weight
-Bulimia: People who suffer from this disorder eat extreme amounts of foods in a compulsive way. After the amount of food consumed.
Food presentation and handling
Cooling and freezing → refrigeration → above 0ºC
Freezing → below 0ºC
Heating
– Pasteurisation → 72ºC for 15 seconds
-Sterilization → +100ºC
-Ultra pasteurization → (UHT) → 150ºC for 2 seconds
Dehydration → this process produces or eliminate water from food
Lyophilization → freeze and dehydration → rehydration
chemical preservation → substances doped to food to impede the growth of micoorganism