Summary
Samenvatting Voeding
- Course
- Institution
Dit document bevat alle slides van prof. Matthys, aangevuld met notities en hoofdstuk vitaminen van metabolisme
[Show more]
Seller
Follow
zGNK
Reviews received
Content preview
InhoudHoofdstuk 1: relatie tussen voeding en gezondheid ............................................................................... 7
Nutritionele situatie → gezondheidsconsequenties ........................................................................... 7
Optimale voeding ............................................................................................................................ 7
Ondervoeding .................................................................................................................................. 7
Overvoeding .................................................................................................................................... 7
Malnutritie....................................................................................................................................... 8
Grafieken ............................................................................................................................................. 8
Doden .............................................................................................................................................. 8
Risicofactoren .................................................................................................................................. 8
Link tussen dieet en gezondheidsuitkomsten ..................................................................................... 8
Intermediaire biologische mechanismen → risico op cardiovasculaire aandoeningen ................. 9
Chronisch tekort aan vitamine A (insufficiëntie) ............................................................................. 9
Reactievermogen op voedingsgebied ............................................................................................. 9
Grafiek ........................................................................................................................................... 10
Onderliggende drijfveren van verbeterde nutritionele status ...................................................... 10
Hoofdstuk 2: lichaamssamenstelling ..................................................................................................... 12
Niveaus .............................................................................................................................................. 12
Modellen ........................................................................................................................................... 12
Twee compartimenten model ....................................................................................................... 12
Drie compartimenten model ......................................................................................................... 12
Bepalen van lichaamssamenstelling.................................................................................................. 13
Directe methode ........................................................................................................................... 13
Indirecte methode ......................................................................................................................... 13
Dubbel indirecte methode ............................................................................................................ 15
Hoofdstuk 3: energiebalans .................................................................................................................. 18
Waarom eten we? ............................................................................................................................. 18
Waar halen we onze energie? ....................................................................................................... 18
Voeding en energie ........................................................................................................................... 18
Basaalmetabolisme ....................................................................................................................... 18
Fysieke activiteit ............................................................................................................................ 19
Thermogenese ............................................................................................................................... 19
Energiebalans van de mens ............................................................................................................... 19
1
, Verzadiging .................................................................................................................................... 20
Neuro-endocrien systeem ............................................................................................................. 20
Aanpassingen van energie-inname aan energie-uitgave .............................................................. 21
Energie-equivalentie van gewichtsverandering ............................................................................ 21
Hoofdstuk 4: energie uit balans ............................................................................................................ 23
Overgewicht ...................................................................................................................................... 23
Inleiding ......................................................................................................................................... 23
Fysiologie ....................................................................................................................................... 23
Voeding.......................................................................................................................................... 23
Psychologie .................................................................................................................................... 24
Fysieke activiteit ............................................................................................................................ 24
Aanpak van overgewicht/obesitas .................................................................................................... 24
Gewichtsverlies door dieet en fysieke activiteit ........................................................................... 24
Bedoeling van dieet ....................................................................................................................... 24
Behandeling ................................................................................................................................... 24
Conservatieve methode ................................................................................................................ 24
Impact van gewichtsverlies ....................................................................................................... 25
Vergelijking andere diëten ........................................................................................................ 25
Verschil in samenstelling ........................................................................................................... 25
Periodiek vasten ........................................................................................................................ 26
Fysieke activiteit ........................................................................................................................ 26
Gedragstherapie ........................................................................................................................ 26
Bariatrische chirurgie (weight + medicine) ................................................................................... 26
Nutritionele complicaties na bariatrische chirurgie .................................................................. 27
Ondervoeding .................................................................................................................................... 27
Vormen .......................................................................................................................................... 27
Soorten tgv starvation ................................................................................................................... 27
Effect en metabole veranderingen van langdurig vasten en ziekte/trauma ................................ 28
Een onderschat probleem? ........................................................................................................... 28
Risicogroepen ................................................................................................................................ 29
Oorzaken van malnutritie en ondervoeding ................................................................................. 29
Gevolgen van ondervoeding.......................................................................................................... 29
Behandelingsaanpak...................................................................................................................... 30
Voedingsadvies bij ondervoeding ................................................................................................. 30
2
, Refeeding syndroom (vermijden!) ................................................................................................ 30
Hoofdstuk 5: voedingsaanbevelingen ................................................................................................... 31
3 basisconcepten ............................................................................................................................... 31
Voedingsaanbevelingen .................................................................................................................... 31
Optimal nutrition ........................................................................................................................... 31
Grafiek ........................................................................................................................................... 32
Andere voedingsaanbevelingen .................................................................................................... 32
Bepaling voedingsaanbevelingen .................................................................................................. 32
Beperking....................................................................................................................................... 32
Karakteristieken............................................................................................................................. 33
Doel ............................................................................................................................................... 33
Hoofdstuk 6: koolhydraten (KH) ............................................................................................................ 34
Indeling .............................................................................................................................................. 34
Verteerbaarheid ............................................................................................................................ 35
Bronnen ............................................................................................................................................. 35
Spijsvertering ..................................................................................................................................... 37
Rol ...................................................................................................................................................... 37
Eigenschappen voedingsvezels ..................................................................................................... 38
Bloedsuikerspiegel......................................................................................................................... 38
Glycemische respons ......................................................................................................................... 38
Beïnvloedende voedingsfactoren.................................................................................................. 39
Glycemische lading (GL) ................................................................................................................ 39
Aanbevelingen ................................................................................................................................... 39
Vezelrijke voeding ......................................................................................................................... 39
Gezondheidsaspecten ....................................................................................................................... 40
Schema’s........................................................................................................................................ 40
Normale conversie van fructose ................................................................................................... 41
De novo lipogenese is een mineure pathway na fructoseconsumptie ......................................... 41
Speciale koolhydraten ....................................................................................................................... 41
Intensieve zoetstoffen ................................................................................................................... 41
Andere KH-gerelateerde componenten ........................................................................................ 41
Hoofdstuk 7: lipiden .............................................................................................................................. 42
Indeling .............................................................................................................................................. 42
Bronnen ............................................................................................................................................. 43
3
, Vertering en absorptie ...................................................................................................................... 44
Transport van lipiden ........................................................................................................................ 44
Exogene pathway .......................................................................................................................... 45
Endogene pathway ........................................................................................................................ 45
Chylomicronen .............................................................................................................................. 45
Lipidensynthese in de lever ........................................................................................................... 45
VLDL ............................................................................................................................................... 45
LDL ................................................................................................................................................. 45
HDL ................................................................................................................................................ 45
Transport van vrije vetzuren ............................................................................................................. 46
Rol ...................................................................................................................................................... 46
Voeding.......................................................................................................................................... 46
Aanbevelingen ................................................................................................................................... 46
Gezondheidsaspecten ....................................................................................................................... 47
Cardiovasculaire aandoeningen .................................................................................................... 47
Kanker............................................................................................................................................ 47
Cholesterol .................................................................................................................................... 47
Hoofdstuk 8: eiwitten ............................................................................................................................ 48
Indeling .............................................................................................................................................. 48
Vertering en absorptie ...................................................................................................................... 49
Absorptie ....................................................................................................................................... 50
Verteerbaarheid ............................................................................................................................ 50
Kwaliteit van proteïnen ..................................................................................................................... 50
AZ-samenstelling ........................................................................................................................... 50
Biologische beschikbaarheid ......................................................................................................... 51
Methoden voor de evaluatie van de eiwitkwaliteit ...................................................................... 51
Rol ...................................................................................................................................................... 52
Aminozuurmetabolisme .................................................................................................................... 52
Synthese van lichaamseiwitten ..................................................................................................... 52
Alternatieven voor aminozuur -N.................................................................................................. 53
Degradatie ..................................................................................................................................... 53
Behoud van lichaamseiwitten ........................................................................................................... 53
Eiwitreserve ................................................................................................................................... 53
Aminozuurpool .............................................................................................................................. 53
4
, Eiwit-turnover................................................................................................................................ 54
Stikstofbalans ................................................................................................................................ 54
Aanbevelingen ................................................................................................................................... 54
Gezondheidsaspecten ....................................................................................................................... 54
Hoofdstuk 9: gezondheidspromotie en preventie ................................................................................ 56
Preventie ........................................................................................................................................... 56
Doelen ........................................................................................................................................... 56
Fasen van ziekte (piramide)........................................................................................................... 56
Food labelling ................................................................................................................................ 57
Food provision ............................................................................................................................... 57
Food price – taks ........................................................................................................................... 57
Food policies .................................................................................................................................. 57
Gedragsverandering en omgeving ................................................................................................ 57
Hoofdstuk 10: micronutriënten............................................................................................................. 59
Mineralen en spoorelementen.......................................................................................................... 59
Homeostatische regeling ............................................................................................................... 59
Indeling .......................................................................................................................................... 59
Mineralen in voeding..................................................................................................................... 60
Tekort of teveel aan mineralen ..................................................................................................... 60
Natrium.......................................................................................................................................... 60
Calcium .......................................................................................................................................... 61
Fosfor ............................................................................................................................................. 62
Kalium ............................................................................................................................................ 62
Chloor ............................................................................................................................................ 62
Zwavel............................................................................................................................................ 63
Magnesium .................................................................................................................................... 63
IJzer ................................................................................................................................................ 64
Zink ................................................................................................................................................ 66
Jodium ........................................................................................................................................... 66
Selenium ........................................................................................................................................ 67
Koper ............................................................................................................................................. 68
Fluor............................................................................................................................................... 68
Vitaminen .......................................................................................................................................... 68
Eigenschappen............................................................................................................................... 69
5
, Indeling .......................................................................................................................................... 69
Functies ......................................................................................................................................... 69
Voeding.......................................................................................................................................... 69
Vetoplosbare vitaminen .................................................................................................................... 70
Vitamine A: retinoïden .................................................................................................................. 70
Vitamine D ..................................................................................................................................... 72
Vitamine E ..................................................................................................................................... 73
Vitamine K ..................................................................................................................................... 73
Wateroplosbare vitaminen ............................................................................................................... 74
Vitamine B-groep........................................................................................................................... 74
Vitamine B1: thiamine ................................................................................................................... 74
Vitamine B2: riboflavine ................................................................................................................ 75
Vitamine B3: niacine...................................................................................................................... 75
Vitamine B5: pantotheenzuur ....................................................................................................... 75
Vitamine B6: pyridoxine ................................................................................................................ 76
Vitamine B8: biotine ...................................................................................................................... 76
Vitamine B11: foliumzuur .............................................................................................................. 77
Vitamine B12: cobalamine ............................................................................................................ 77
Vitamine C : ascorbinezuur............................................................................................................ 77
Supplementen ............................................................................................................................... 78
Geïntegreerde rol van micronutriënten ............................................................................................ 79
Cofactor ......................................................................................................................................... 79
Hart- en bloedvatensysteem ......................................................................................................... 80
Stucturele rol van micronutriënten ............................................................................................... 80
6
, Samenvatting voeding
Hoofdstuk 1: relatie tussen voeding en gezondheid
Nutritie = complex veelzijdig wetenschappelijk domein dat aangeeft hoe stoffen in voedingsmiddelen
zorgen voor essentiële voeding voor behoud van leven
- Voeding wordt geproduceerd en getransporteerd
- Maaltijden bereiden en consumeren
o Textuur
o Smaak
o Metabolisme in het lichaam
- Cellulair, moleculair… niveau, maar ook sociale aspecten → als het niet in de smaak valt bij
de consument, dan heeft het geen nut
Nutritionele situatie → gezondheidsconsequenties
Optimale voeding
- Nutritionele situatie
o Voedselzekerheid
o Gebalanceerd dieet
- Gezondheidsconsequenties
o Gezond
o Normale ontwikkeling
o Hoge levenskwaliteit
Ondervoeding
- Nutritionele situatie
o Voedselonzekerheid
o Armoede
o Politiek onstabiele omgeving
o Oorlog
- Gezondheidsconsequenties
o Verminderde fysieke en mentale ontwikkeling
o Aangetast immuunsysteem
o Stijging in infectieziekten
o Vicieuze cirkel: ondervoeding – onderontwikkeling – armoede
Overvoeding
- Nutritionele situatie
o Overconsumptie van voeding
o Lage fysieke activiteit
o Roken, stress, alcohol
- Gezondheidsconsequenties
o Obesitas
7
, o Metabool syndroom
o Cardiovasculaire aandoeningen
o Diabetes type II
o Bepaalde vormen van kanker
Malnutritie
- Nutritionele situatie (combinatie overvoeding en ondervoeding)
o Voedselzekerheid → overvloed aan aantrekkelijk, ongezonder voedsel → teveel aan
macronutriënten en tekort aan micronutriënten
- Gezondheidsconsequenties
o Stijging in infectieziekten, kanker, cardiovasculaire aandoeningen
Grafieken
Doden
- Aantal doden wereldwijd tgv bepaalde aandoeningen
o Borstvoeding → vaste voeding (die niet alle voedingsstoffen bevat)
o Tumoren
o Musculoskeletale aandoeningen (spiermassa is gerelateerd aan voeding)
o Op jonge leeftijd veel aandacht besteden aan voeding om op latere leeftijd de
positieve effecten hiervan te zien
- Verschillende aandoeningen
o Alzheimer
o Ischemische hartaandoeningen (tgv O2-tekort)
o Prematuren
▪ Ischemische hartaandoeningen
▪ Longkanker
▪ Cerebrovasculaire aandoeningen
Risicofactoren
- Tabak
- Verhoogde bloeddruk
- Alcohol
- Diëten
- Hoge BMI (disbalans door overvoeding)
- Cholesterol (LDL = slecht, HDL = goed)
- Malnutritie (België)
o Tekort aan granen
o Tekort aan groeten
Link tussen dieet en gezondheidsuitkomsten
1. Blootstelling → klinische uitkomst (direct)
2. Blootstelling → voorspelling van klinische uitkomst → klinische uitkomst (indirect)
3. Blootstelling → mogelijke voorspelling van klinische uitkomst → klinische uitkomst (indirect)
4. Blootstelling → indicaties van blootstelling → direct naar klinische uitkomst OF via
voorspelling van klinische uitkomst OF via mogelijke voorspelling van klinische uitkomst
8
, Intermediaire biologische mechanismen → risico op cardiovasculaire aandoeningen
- Lipiden niveaus
o LDL-cholesterol
o HDL-cholesterol
o Triglyceriden
o Lipoproteïne A
- Bloeddruk
- Trombose
- Hartritme
- Endothele functie
- Systemische inflammatie
o Vaak voorkomen bij obesitas
- Insulinesensitiviteit
- Oxidatieve stress
- Homocysteïne niveau
Chronisch tekort aan vitamine A (insufficiëntie)
1. Uitputting vit A in weefsels
2. Metabole en genetische malfunctie
3. Metaplasie (celdifferentiatie abnormaal)
Verminderde groei
Anemie (slechte interactie met Fe)
Verminderde immuniteit
4. Nachtblindheid
5. Xeroftalmie
Reactievermogen op voedingsgebied
- Geen reactievermogen (geen mogelijkheid om te compenseren door supplementen)
o Sikkelcelanemie
o Osteoporose
▪ Niet genezen door vit A of vit D toe te dienen, wel ondersteuning
o Kanker
▪ Meer succes bij chemotherapie indien persoon niet ondervoed is
- Reactievermogen (mogelijkheid om te compenseren door supplementen, volgorde van meer
naar minder mogelijk van boven naar onder)
o Anemie
o Vitamine deficiëntie
o Mineralen deficiëntie
o Toxiciteit
o Laag gewicht bij geboorte
o Verminderde weerstand tegen ziekte
o Arthritis
o Diabetes
o Hypertensie
o Hartaandoeningen
9
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller zGNK. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $5.89. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
52510 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now