The Value of a Nutritive Feeding

The carbohydrates is a group of organics combinations that are composed from carbon-hydrogen-oxygen. We separate the carbohydrates in two categories simple sugar (monosaccharaides) polysaccharides

The monosaccharaides are usually crystal solid bodies that have generally sweet taste and we found them in fruits.

The most familiar polysaccharides are: Starch (potatoes-cereals-legumes-green fruits) Cellulose (green vegetables-brown bread) Pectin (is manufacturing good)

The carbohydrates are main sources of energy for the human body. They have good taste and excellent structure.

Groups of food that contain remarkable amounts of carbohydrates: Cereal fruits and legumes Fruits and vegetables Milk and Honey Concentrated sweets and sugar

CARBOHYDRATES

Protein is the building block of all life and is essential for the growth of cells and tissue repair. All proteins are made up of different combinations of 20 compounds called amino acids. The presence of azote differentiate the proteins of carbohydrates and fats.

We have animal protein and plant protein.

Sources of proteins:

Meat, poultry, fish, eggs, diary products

Legumes, cereals, beans, pulses, grains, nuts, soya products.

PROTEIN

Fats provide a source of concentrated and transport all the vital nutrients around the body.

Also we need fat for hormone metabolism, healthy skin and hair, tissue repair, protecting the internal organs and to prevent excessive loss of body heat.

There are two main types of fat: Saturated and unsaturated

Sources of saturated fat: meat, butter, cream, cheese, eggs.

Sources of unsaturated fat: vegetables, oily fish, soft margarines, avocados, unsalted nuts, seeds.

FATS

The inorganic salts and trace elements compose the inorganic part of our food. In foods, the metals are usually in form of simple inorganic salts. Some of the necessary metals, that we need in a small quantity in our organism we call them trace elements.

We separate metals in two categories:Main metals in our nutrition : Ca–P-K-Na-Fe-Mn-Su-Cu-I-Cl-Ko-

SeToxic metals in our nutrition : Arsenic – Animony - Kadmium-

Lead - Mercury.

INORGANIC SALTS & TRACE ELEMENT

We need the main metals to have a normal development of our organism such as:

Calcium: necessary for the right constitution of our bones and teeth.

Ferrum: necessary for the constitution of haemoglobin in our blood.

Sources of inorganic salts and Trace elements: Calcium: milk, diary products, eggs, green vegetables, blubber. Phosphorus: meat, chickens, fishes, eggs, cereals, legumes Ferrum: meat, liver, eggs lentil, wholemeal bread. Iodine: marine products, fishes. Fluorine: all the foods in small quantity (prevent the wear of tooth).

INORGANIC SALTS & TRACE ELEMENT

Vitamins are organic matters that are necessaries for a normal function of our organism. We separate the vitamins into fat-soluble and water-soluble. Vitamin C: increase the absorption of ferrum and helps in the

metabolism of fats. Sources: oranges, lemons, pepper plants, green leafaged vegetables.

Vitamin B1: helps in the metabolism of carbohydrates-the transportation of glucose into fat-in the function of regional nerves. Sources: pork meat-veal meat – nuts – cereals - dried fruits – liver - legumes.

Vitamin B2-B3-B6-B12: all these vitamins are necessary and useful in our organism and we can take them from: milk-yogurt-eggs-rice-chicken-soya.

The vitamins A and D are created in our organism from the different ingredients that employs the foods such as fruits-vegetables and fats.

VITAMINS