Summary
samenvatting nutrition 1.2 deelvak: voeding
- Course
- Institution
samenvatting nutrition 1.2
[Show more]
Seller
Followjenniferwestenberg
Reviews received
Content preview
Nutrition 1.2 – Voeding –Samenvatting
Inhoud
Week 1...................................................................................................................................................5
Leerdoelen.........................................................................................................................................5
Plantaardig vs keto............................................................................................................................5
Uiteindelijk gaat het om de energiebalans........................................................................................5
Soorten vetten...................................................................................................................................5
Vetzuren, lipoproteïnen.....................................................................................................................6
De baan van opname, visueel............................................................................................................6
Lipoproteïnen....................................................................................................................................6
Chylomicronen...............................................................................................................................6
VLDL...............................................................................................................................................6
LDL.................................................................................................................................................6
HDL................................................................................................................................................6
Een aantal bekende vetzuren in de voeding......................................................................................7
De opbouw van een vetzuur..............................................................................................................7
Semi-essentiële vetzuren...................................................................................................................7
Vetzuurfamilies..................................................................................................................................8
Cis versus Trans.................................................................................................................................8
Atherosclerose...................................................................................................................................9
Infiltratie van LDL...............................................................................................................................9
Hoeveel verzadigd vet? De S-curve....................................................................................................9
Andere factoren die leiden tot hart- en vaatziekten....................................................................10
Wetenschappelijke consensus.........................................................................................................10
SFA, MUFA, PUFA, trans-FA, door Mensink et al..........................................................................10
VCP..................................................................................................................................................11
Doel VCP......................................................................................................................................11
Methodiek VCP............................................................................................................................11
Onderzoekspopulatie...................................................................................................................12
Data-analyse................................................................................................................................12
Waarom twijfel over gezondheidseffecten van soorten vetten.......................................................13
BELANGRIJKE TOETSSTOF: ADH vet.................................................................................................13
, aparte ADH voor visvetzuren.......................................................................................................13
Aanbevelingen cholesterol..........................................................................................................13
Vervangende producten..............................................................................................................13
Week 2.................................................................................................................................................14
Leerdoelen.......................................................................................................................................14
Glycemische respons.......................................................................................................................14
Glycemische index (GI)....................................................................................................................14
Idee achter glycemische index.....................................................................................................14
Definitie glycemische index.........................................................................................................14
Hoe wordt de GI berekend?.........................................................................................................14
Wat van invloed op de GI?...........................................................................................................15
Glycemische belasting.................................................................................................................15
Controverses................................................................................................................................15
Wat kunnen we met de glycemische index?................................................................................15
Conclusie gezondheidsraad 2015.....................................................................................................16
Nieuwe richtlijn:...........................................................................................................................16
Gezondheidsraad 2006 (ook 2015)..............................................................................................16
In buitenland wel kwantitatieve aanbevelingen..........................................................................16
Verschillende namen voor dezelfde suikers....................................................................................16
Toegevoegde suikers.......................................................................................................................16
Waarom heb je koolhydraten nodig?..............................................................................................16
Aanbevolen hoeveelheid.................................................................................................................16
Endogene glucoseproductie............................................................................................................17
Week 3.................................................................................................................................................18
Leerdoelen.......................................................................................................................................18
Eiwit kwaliteit is afhankelijk van......................................................................................................18
Complete- en niet-complete eiwitten..............................................................................................18
Complementaire eiwitten................................................................................................................19
Eiwitkwaliteit bepaald.....................................................................................................................19
Eiwitbehoefte..................................................................................................................................19
Eiwitinname te meten door stikstofverlies in..................................................................................20
Berekening stikstofverlies............................................................................................................20
Extra behoefte bij............................................................................................................................20
Impact voedsel op klimaat...............................................................................................................20
Kennisclip mate van eiwitkwaliteit..................................................................................................21
Aminozuurscore...........................................................................................................................21
, Biologische waarde......................................................................................................................21
Net protein utilization (NPU) of netto eiwit benutting.................................................................21
Protein efficiency ratio (PER).......................................................................................................21
Week 4.................................................................................................................................................22
Leerdoelen.......................................................................................................................................22
Alcohol.............................................................................................................................................22
Hoeveel alcohol in een glas?............................................................................................................22
Terminologie alcoholgebruik...........................................................................................................22
Afbraak............................................................................................................................................22
Alcohol in het lichaam.....................................................................................................................23
Alcohol in maagdarmkanaal............................................................................................................23
Alcohol in de lever...........................................................................................................................23
Alcohol in de lever...........................................................................................................................24
Drugs en alcohol samen gaat niet goed...........................................................................................24
Alcohol en de hersenen...................................................................................................................24
Artikel: ALCOHOL’S DAMAGING EFFECTS ON THE BRAIN................................................................24
Alcohol en ondervoeding.................................................................................................................24
Gevolgen overmatig alcoholgebruik................................................................................................24
Alcohol en chronische ziekten.........................................................................................................25
Aanbeveling maximale alcoholconsumptie......................................................................................25
Aanbevelingen gezondheidsraad.................................................................................................25
In Nederland....................................................................................................................................26
Week 5.................................................................................................................................................27
Leerdoelen.......................................................................................................................................27
NaCl.................................................................................................................................................27
Atoommassa....................................................................................................................................27
Systolische en diastolische bloeddruk.............................................................................................28
Hypertensie of hoge bloeddruk.......................................................................................................28
Prevalentie hypertensie...................................................................................................................28
Factoren die de kans op hypertensie verhogen:..........................................................................29
Andere mogelijke nadelige effecten van het te veel eten van zout.................................................29
Advies..............................................................................................................................................29
Voorbeelden zout per portie...........................................................................................................30
Functies natrium..............................................................................................................................30
Week 6.................................................................................................................................................33
Leerdoelen.......................................................................................................................................33
, Definitie vezels.................................................................................................................................33
Voorbeelden van vezels...................................................................................................................33
Verschil zetmeel en vezels...............................................................................................................34
Resistente zetmelen........................................................................................................................35
Oplosbare en niet-oplosbare zetmelen...........................................................................................35
Hart- en vaatziekten........................................................................................................................35
Overgewicht en diabates ll..............................................................................................................36
Dikke darmkanker............................................................................................................................36
Richtlijnen........................................................................................................................................36
Waar is deze richtlijn op gebaseerd?...........................................................................................36
Te hoge inname...........................................................................................................................36
Samenvatting...................................................................................................................................37
Opdrachten werkcolleges....................................................................................................................38
Week 1.............................................................................................................................................38
Week 2: vetten.................................................................................................................................38
Week 3: koolhydraten.....................................................................................................................38
Week 4: eiwitten..............................................................................................................................38
Week 5: alcohol en zout..................................................................................................................38
Week 6: vezels.................................................................................................................................38
Week 7: oefenopdracht...................................................................................................................38
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 jenniferwestenberg. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $3.25. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
64438 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now