Samenvatting producleer, communicatie en voedselbereiding: jaar 2 semester 2
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Course
Productleer, communicatie en voedselbereiding
Institution
Hogeschool Arnhem En Nijmegen (HAN)
Complete samenvatting van álle literatuur van productleer, communicatie en voedselbereiding voor jaar 2 semester 2. Je hoeft niks zelf te samenvatten, aan deze samenvatting heb je genoeg voor het leren van de toets: hoe handig!
Zout, vis en plantensterolen........................................................................................................................... 4
Leerdoelen week 10-11...................................................................................................................................4
Vetten, zout en kalium.....................................................................................................................................4
Enkele feiten over zout:...................................................................................................................................4
Enkele feiten over kalium:...............................................................................................................................5
Bewuste keuzes voor vetten maken:...............................................................................................................5
Bewuste keuzes maken voor zout:..................................................................................................................5
Himalayazout:..................................................................................................................................................5
Vis:....................................................................................................................................................................6
Gezondheidsclaims:.........................................................................................................................................6
Etiketinformatie op verpakte vis:....................................................................................................................7
Cholesterolverlagende producten:..................................................................................................................7
Zoetstoffen en koolhydraatarm (productleer)................................................................................................ 7
Suiker:..............................................................................................................................................................8
De toegevoegde suikers:.................................................................................................................................8
Gl:.....................................................................................................................................................................8
Honing:.............................................................................................................................................................8
Zoetstoffen:......................................................................................................................................................8
Gevolgen van overconsumptie:...................................................................................................................... 9
Duurzaamheid, vezels en lactose (productleer).............................................................................................. 9
Duurzaamheid............................................................................................................................................. 10
Duurzaam eten:.............................................................................................................................................10
Issues:............................................................................................................................................................10
Ecologische grenzen van de aarde:...............................................................................................................10
Calorieverlies:................................................................................................................................................10
Circulair voedselsysteem...............................................................................................................................10
Ecologisch houdbaar voedselsysteem:..........................................................................................................11
Levenscylcusanalyse meten door:.................................................................................................................11
Verantwoordelijke factoren:.........................................................................................................................11
Duurzame keuzes binnen de schijf:...............................................................................................................11
Duurzame keurmerken:.................................................................................................................................11
De 7 regels:....................................................................................................................................................11
De belangrijkste 2 adviezen:..........................................................................................................................11
, Vezelpreparaten:...........................................................................................................................................14
Tips om meer vezels te eten:.........................................................................................................................14
Lijnzaad:.........................................................................................................................................................14
Voedselbereiding......................................................................................................................................... 16
Turkse, Marokkaanse en mediterrane gerechten.........................................................................................16
Kenmerken mediterraan dieet......................................................................................................................17
Turkse & Marokkaanse voedingspatronen....................................................................................................17
Kenmerken bluezones:..................................................................................................................................17
Kenmerken marokkaanse eetcultuur:...........................................................................................................17
Kenmerken van de Turkse eetcultuur:..........................................................................................................17
Verboden producten:....................................................................................................................................17
Aandachtspunten ziektes Turkse cultuur:.....................................................................................................17
Aandachtspunten ziektes Marokkaanse eetcultuur:.....................................................................................18
Koolhydraatarme voedingsmiddelen en GI...................................................................................................18
Week 16/17 Zoetstoffen, vezels en lactose................................................................................................... 18
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