Inhoud
Inleiding: Graantechnologie....................................................................................................................................................................
Les 1 27.09..............................................................................................................................................................................................
KH......................................................................................................................................................................................................
1. Kh...................................................................................................................................................................................................
2. Kh en voedingsvezels.....................................................................................................................................................................
Eiwitten..............................................................................................................................................................................................
1. Wat zijn eiwitten en wat doen ze voor ons lichaam?.....................................................................................................................
2. INFOGRAFIEK - Eiwitten in de voeding.........................................................................................................................................
3. Eiwitten........................................................................................................................................................................................
Vetten..............................................................................................................................................................................................
1. Vetten en hun rol in ons lichaam.................................................................................................................................................
2. Vetten..........................................................................................................................................................................................
3 Vetten...........................................................................................................................................................................................
4 Vetten...........................................................................................................................................................................................
Vit B hd Kh bronnen: Granen................................................................................................................................................................
Les 2 1.10:........................................................................................................................................................................................
1. Brood, volkoren graanproducten en aardappelen.......................................................................................................................
2. Granen en graanproducten..........................................................................................................................................................
Vit C hd Kh bronnen: Aardappel en varianten......................................................................................................................................
Les 3 4.10..............................................................................................................................................................................................
1. Aardappelen................................................................................................................................................................................
2. Hoeveel aardappelen per persoon?.............................................................................................................................................
3. Is de aardappel gezond?..............................................................................................................................................................
Vit C hd Kh bronnen: Groenten.............................................................................................................................................................
Les 4 11.10............................................................................................................................................................................................
1. Vers, diepvries, blik of bokaal?.....................................................................................................................................................
2. Groenten......................................................................................................................................................................................
3. Bioactieve stoffen geven kleur.....................................................................................................................................................
4. Flavonoïden.................................................................................................................................................................................
5. Soorten groenten.........................................................................................................................................................................
6. Supergroenten en -fruit...............................................................................................................................................................
7. Is nitraat in groenten schadelijk?.................................................................................................................................................
Vit C houdende Kh bronnen: Fruit........................................................................................................................................................
Les 5 17.10.......................................................................................................................................................................................
, 1. Fruit.............................................................................................................................................................................................
2. Wat is het gezondste fruit?..........................................................................................................................................................
3. Mag je fruit eten na de maaltijd?.................................................................................................................................................
4. Fruit in de Schijf van Vijf en Gezondheid.....................................................................................................................................
Lege Kh-bronnen..................................................................................................................................................................................
Les 6 28.10............................................................................................................................................................................................
1. Verdikkings- en bindmiddelen.....................................................................................................................................................
2. Suikers, stroop en snoep..............................................................................................................................................................
3. Chocolade en cacao.....................................................................................................................................................................
Fe houdende eiwitbronnen: Vers Vlees................................................................................................................................................
Les 7 29.10............................................................................................................................................................................................
1. Vlees............................................................................................................................................................................................
2. Vlees............................................................................................................................................................................................
3. Vlees............................................................................................................................................................................................
Fe houdende E bronnen: vleeswaren/charcuterie en eieren................................................................................................................
Les 8 8.11..............................................................................................................................................................................................
1. Vleeswaren..................................................................................................................................................................................
Fe houdende E bronnen: Vis, schelp- en schaaldieren..........................................................................................................................
Les 8 8.11..............................................................................................................................................................................................
Vis....................................................................................................................................................................................................
Ca houdende E bronnen: Melk en varianten........................................................................................................................................
Les 9 13.11............................................................................................................................................................................................
Melk en melkproducten..................................................................................................................................................................
1. Lopen melkdrinkers een hoger risico op botbreuken? Conclusie: geen bewijs.........................................................................78
2. Yoghurt...................................................................................................................................................................................... 79
3. Infografiek Yoghurt.................................................................................................................................................................... 82
Zichtbare vetbronnen: boter, margarine, oliën en vetten.....................................................................................................................
Les 10 22.11..........................................................................................................................................................................................
1 Oliën en vetten.............................................................................................................................................................................
2 Vetten en hun rol in ons lichaam..................................................................................................................................................
Onzichtbare vetbronnen: Noten en Zaden...........................................................................................................................................
Les 11 26.11..........................................................................................................................................................................................
1. Noten en zaden............................................................................................................................................................................
2. Noten...........................................................................................................................................................................................
Fe-houdende eiwitbronnen: Plantaardige E bronnen...........................................................................................................................
Les 11 26.11..........................................................................................................................................................................................
, 1. Peulvruchten................................................................................................................................................................................
2. Hoe gezond is soja.......................................................................................................................................................................
3. Vegetarisch dieet: hoe doe je dat gezond?..................................................................................................................................
4. Diëtisten informeren zich over gezonder en duurzamer eten......................................................................................................
5. Meer eiwitdiversiteit op tafel......................................................................................................................................................
Fe-houdende eiwitbronnen: eieren....................................................................................................................................................
Les 12 .11............................................................................................................................................................................................
Eieren............................................................................................................................................................................................
1 Eieren..........................................................................................................................................................................................
2 Voedingswaarde ve ei.................................................................................................................................................................
3 Hvl eieren mag je eten................................................................................................................................................................
ARTIKELS
DOEL
Het belang van verpakkingsmateriaal en additieven aantonen (T)
Vlot de wettelijke bepalingen en gangbare criteria van basisgrondstoffen, additieven, verpakkingen en
(diëtetische) levensmiddelen definiëren (WI)
Vlot de kennis van de nutritionele samenstelling en de wettelijke bepalingen en gangbare criteria van
basisgrondstoffen, additieven, verpakkingen en (diëtetische) levensmiddelen toepassen (T)
Verantwoord de nutritionele samenstelling en de wettelijke bepalingen en gangbare criteria van
basisgrondstoffen, additieven, verpakkingen en (diëtetische) levensmiddelen accuraat evalueren (I)
Het productieproces, de nutritionele samenstelling en de wetgeving
van elke voedingsmiddelengroep beschrijven (WI)
1. Graantechnologie
2. Aardappeltechnologie
3. Groenten & fruittechnologie
4. Peulvruchtentechnologie
5. Vleestechnologie
6. Vistechnologie
(!) Suiker-& chocoladetechnologie (enkel leerpad)
7. Zuiveltechnologie
8. Oliën-& vettechnologie
Inleiding: Graantechnologie
Les 1 27.09
VOEDINGSSTOFFEN: Kh, E, V:
KH
1. Kh
Wat zijn koolhydraten en suikers?
, - Kh = verzamelnaam vr verschillende soorten suikers/sachariden
Bv: mono-, di-, oligo- (maltodextrine/oligofructose) en polysachariden, en suikeralcoholen/polyolen
(sorbitol, xylitol). (glucose= dextrose= druivensuiker)
- Suikers= mono- en disachariden
° van nature aanwezig: glucose en fructose in fruit of toegevoegd (vral mono en di)
Bron v energie
- Kh leveren energie voor lichaamscellen, spieren en hersenen.
- Kh w afgebroken tot glucose= brandstof= bouwsteen in ons lichaam.
- 1g kh= 4 kcal
- Functie Suikers: smaakverbetering, structuur en het verlengen van houdbaarheid (confituur, honing)
voedselveiligheid beter, minder verspilling dr tegengaan groei v ongew micro-organismen =>
bewaarmiddel bij hoge conc.
KH in voeding: In plantaardige producten (granen, aardappelen en fruit) en melkproducten maar minder
De bron of de 'verpakking' van suikers is belangrijk
- suikers zijn ‘verpakt’= natuurlijke suikers + andere essentiële voedingsstoffen (vit, min, vv en E)
(fruit en melk (en groenten)) natuurlijke suikers zijn deel ve gezonde voeding
- Toeg suikers staan op het etiket (zoals glucose, fructose, of honing)
- WHO: vrije suikers (= toegevoegde suikers en natuurlijke (geconcentreerd) beperken tot minder dan
10% van de energie-inname.
(glas vruchtensap: + 1 geperst fruit, minder vv, snel ingenomen suikerinname hoog; Wie een appel
eet, doet er langer over en voelt zich sneller verzadigd)
Suiker op het etiket
- Andere benamingen: glucosestroop, invertsuikerstroop, sucrose, sacharose, glucose, dextrose, fructose,
karamel, maltodextrine en maltose. Ook honing, ahornsiroop, agavesiroop, kokosbloesemsuiker en
palmsuiker (suikervervangers die het lichaam op dezlfde manier verwerkt)
- Hoe hoger in ingrediëntenlijst, hoe groter het aandeel ervan in het product. Het suikergehalte in de
voedingswaardetabel is de som van de van nature aanwezige en de toegevoegde suikers.
- Voedingsclaims op producten:
Suikerarme producten: max 5g/100G vr volwassene is dit 25g vrije suiker/dag= 1 flesje frisdrank of
fruitsap v 250ml
suikervrije producten max 0,5 g/100g. Lightproducten k suiker verv dr zoetst, maar k meer vet bevatten.
2. Kh en voedingsvezels
Enkelvoudige koolhydraten= suikers
- 1 of 2 mol., mono of di sach
- komen van nature voor in fruit (fructose) en melk (lactose: galactose en glucose)
- of worden toegevoegd aan voeding dr te halen uit suikerbiet (sucrose (gl+fr)/tafelsuiker) of suikerriet
(sacharose: gl+fr).
Sucrose= glucose + fructose.
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 demulderj. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $11.30. You're not tied to anything after your purchase.