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samenvatting voedingswarenkennis
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nodige precessen staan hierin beschreven, nodige details aanwezig. medestudenten en ikzelf zijn hiermee geslaagd
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Voedingswarenkennis1 VOEDINGSDRIEHOEK................................................................................................................................3
ALGEMEEN......................................................................................................................... 3
INDELING........................................................................................................................... 4
VOORKEUR, GEEN VOORKEUR OF ZO WEINIG MOGELIJK?..............................................................5
VOEDINGSAANBEVELINGEN.................................................................................................... 8
2 BELANG VAN HET ETIKET..........................................................................................................................9
VERPLICHTE VERMELDING...................................................................................................... 9
3 VOCHT....................................................................................................................................................12
FUNCTIES........................................................................................................................ 12
VERSCHIJNSELEN BIJ TE KORT............................................................................................... 12
WATER- EN ZOUTHUISHOUDING............................................................................................ 12
MINERAALWATER............................................................................................................... 12
THEE.............................................................................................................................. 13
KOFFIE............................................................................................................................ 13
FRISDRANKEN EN FRUITSAP................................................................................................. 14
SOEPEN........................................................................................................................... 14
SPORTDRANKEN................................................................................................................ 15
4 GRAANPRODUCTEN................................................................................................................................16
GLUTEN........................................................................................................................... 17
WAT IS WAT IN DE WERELD VAN GRAAN?...............................................................................17
BROOD........................................................................................................................... 17
AARDAPPELEN.................................................................................................................. 18
PASTA............................................................................................................................. 18
CORNFLAKES/ MUESLI / CRUESLI........................................................................................... 18
5 MELK – YOGHURT – PUDDING – PLATTE KAAS........................................................................................19
MELK.............................................................................................................................. 19
YOGHURT........................................................................................................................ 19
PAP – VLA – PUDDING – KARNEMELK..................................................................................... 21
SOJAMELK........................................................................................................................ 21
KAAS.............................................................................................................................. 21
KAAS: KWALITEITSACHTERUITGANG, BEDERF EN BEWAREN.........................................................23
PLATTE KAAS – SMEERKAAS................................................................................................. 23
6 BIOLOGISCHE VOEDING..........................................................................................................................23
,VOORDELEN BIOLOGISCHE VOEDING...................................................................................... 24
TRADITIONELE STREEKPRODUCTEN........................................................................................ 24
KORTEKETENVERKOOP........................................................................................................ 25
DUURZAME VOEDING......................................................................................................... 25
7 FUNCTIONELE VOEDING.........................................................................................................................25
NUTRICIJNEN.................................................................................................................... 26
GEZONDHEIDSBEWERINGEN (HEALTH CLAIMS).........................................................................26
PLANTENSTEROLEN EN STANOLEN......................................................................................... 26
HET EFFECT VAN PLANTENSTEROLEN EN STANOLEN OP HET CHOLESTEROLGEHALTE........................26
PROBIOTICA..................................................................................................................... 26
PREBIOTICA VS. PROBIOTICA................................................................................................ 27
PROBIOTICA ................................................................................................................... 27
8 VLEES......................................................................................................................................................28
RUNDSVLEES.................................................................................................................... 28
KALFSVLEES..................................................................................................................... 29
VARKEN.......................................................................................................................... 29
VARKENSVLEES - DFD OF PSE............................................................................................ 30
LAMS- EEN SCHAPENVLEES.................................................................................................. 30
ORGAANVLEES.................................................................................................................. 30
WILD.............................................................................................................................. 30
9 VIS EN SCHAAL- EN SCHELPDIEREN.........................................................................................................30
VOEDENDE WAARDE.......................................................................................................... 31
SCHAAL- EN SCHELPDIEREN................................................................................................. 31
VOEDENDE WAARDE.......................................................................................................... 31
10 EI..........................................................................................................................................................32
NUTRITIONELE WAARDEN.................................................................................................... 32
KWALITEITSKLASSEN.......................................................................................................... 32
11 GROENTEN...........................................................................................................................................32
12 FRUIT....................................................................................................................................................33
13 VEGETARISME......................................................................................................................................33
SOORTEN VEGETARISME...................................................................................................... 34
GEZONDHEIDSRISICO’S....................................................................................................... 34
COMBINATIES VORMEN VOOR EEN GOED EVENWICHT................................................................34
IJZER EN VEGETARISCHE VOEDING......................................................................................... 34
PEULVRUCHTEN................................................................................................................. 34
ANDERE VLEESVERVANGERS................................................................................................ 35
2
,OVERZICHT...................................................................................................................... 35
14 SMEER- EN BEREIDINGSVETTEN............................................................................................................36
INDELING SMEER- EN BEREIDINGSVETTEN...............................................................................37
-15 ZOETSTOFFEN......................................................................................................................................38
KLASSIEKE NATUURLIJKE SUIKERS.......................................................................................... 38
INTENSIEVE SUIKERS (CHEMISCH BEREID)............................................................................... 38
EXTENSIEVE SUIKERS (NATUURLIJK PRODUCT)..........................................................................39
STEVIA............................................................................................................................ 39
AANVAARDBARE DAGELIJKSE INNAME (ADI)............................................................................ 39
16 KRUIDEN EN SPECERIJEN......................................................................................................................39
KRUIDEN......................................................................................................................... 39
SPECERIJEN...................................................................................................................... 40
17 NOTEN..................................................................................................................................................41
18 HONING................................................................................................................................................41
19 CHOCOLADE.........................................................................................................................................41
FATBLOOM OF VETRIJP........................................................................................................ 41
SUGARBLOOM OF SUIKERRIJP............................................................................................... 42
20 VAKUITDRUKKINGEN EN KEUKENTERMEN...........................................................................................42
1 Voedingsdriehoek
Algemeen
Voor het brede publiek, vanaf 1 jaar
In verhouding: plantaardig > dierlijk
Voorkeur: weinig/ niet bewerkt voedsel
Vermijd overconsumptie/voedselverspilling
3
, Indeling
➀ Water (85% lichaam)
In Uit
2 – 3 l vocht (1 – 1,5 l water) 1 – 1,5 l urine
300 – 500 ml uitademen
600 – 800 ml huidverdamping
100 – 200 ml ontlasting
=2–3l
Criteria:
Voorkeur: 20 mg Na per 100 ml
Tussen: 5 kcal en 100 mg Na per 100 ml
Rest: + 5 kcal en + 100 mg Na per 100 ml
Gearomatiseerde waters: 0 kcal + zoetstof (smaak) max 0,5 l
Max 300 mg cafeïne per dag.
Koffie verminderd opname Kalium. Cola verminderd opname Fosfor.
➁ Donkergroene zone
Plantaardige oorsprong: + voor gezondheid - bewerkt
- Groenten
- Fruit
- Volkoren graanproducten
- Peulvruchten
- Noden en zaden
- Plantaardige oliën
➂ Lichtgroene zone
Dierlijke oorsprong: +/n voor gezondheid - bewerkt
- Vis
- Melk
- Gevogelte
- Eieren
- Kaas
4
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