Types of-food-and-drinks
1
Types of food and drink Drug Mihai - Adrian MIEADR IMAPA GROUP 8101 Damian Oana MIEADR IMAPA GROUP 8101 Anghel Marinela MIEADR IMAPA GROUP 8101 1 University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania 59 Mărăști Blvd, District 1, 011464, Bucharest, Romania Keywords: Fibre, proteins, fat, minerals, food, health, INTRODUCTION Food: In order to understand how we can enjoy greater health and wellbeing, we need to understand something about food. There are four essential groups of food. For health and wellbeing we require food from all the groups.The purpose of this page is to stress that ALL four groups of food are essential to health and wellbeing. Even though we may be encouraged to eat less fat, this page stresses that the body requires at least some food from each of the groups every day. Many foods contain more than one group of food, and milk contains all groups of food. Food is often classified as:Carbohydrate, including Fibre, Protein, Fat, Vitamins, and Minerals. Drinks , or beverages, are liquids intended for human consumption. In addition to basic needs, beverages form part of the culture of human society. Although all beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them, water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water . An alcoholic beverage is a drink containing ethanol , commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor, have been part of human culture and development for 8,000 years. Non-alcoholic beverages often signify drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non- alcoholic beers and de-alcoholized wines. ACKNOWLEDGEMENTS Coordinating teacher: Mihai Daniel Frumușelu REFERENCES http://en.wikipedia.org/wiki/Drink http://www.trans4mind.com/personal_development/nutrition/ typesOfFood.htm STUDENTS’ SCIENTIFIC SYMPOSIUM USAMV MIEADR 2015 CONCLUSION From a global perspective, in order to reduce the harm caused by alcohol, policies need to take into account specific situations in different societies. Average volumes consumed and patterns of drinking are two dimensions of alcohol consumption that need to be considered in efforts to reduce the burden of alcohol-related problems. Avoiding the combination of drinking and driving is an example of measures that can reduce the health burden of alcohol. Food safety is best ensured by the shared responsibility of everybody involved with food from the professional to the consumer. All along the food chain, various procedures and good practices are implemented to ensure that the food which reaches the consumer's table is fit for consumption, that the risks of contamination are minimised so that the population as a whole is healthier from the benefits of safe quality food. But responsibility for food safety should not only be the priority of professionals in the food industry. There are rules and procedures to guide the professionals, but the consumer is equally responsible in order to ensure the safety of food in the home.
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Transcript of Types of-food-and-drinks
Types of food and drink
Drug Mihai - Adrian MIEADR IMAPA GROUP 8101Damian Oana MIEADR IMAPA GROUP 8101Anghel Marinela MIEADR IMAPA GROUP 81011 University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania59 Mărăști Blvd, District 1, 011464, Bucharest, Romania
Keywords: Fibre, proteins, fat, minerals, food, health,
INTRODUCTION Food: In order to understand how we can enjoy greater health and wellbeing, we need to understand something about food. There are four essential groups of food. For health and wellbeing we require food from all the groups.The purpose of this page is to stress that ALL four groups of food are essential to health and wellbeing. Even though we may be encouraged to eat less fat, this page stresses that the body requires at least some food from each of the groups every day.Many foods contain more than one group of food, and milk contains all groups of food.Food is often classified as:Carbohydrate, including Fibre, Protein, Fat, Vitamins, and Minerals. Drinks, or beverages, are liquids intended for human consumption. In addition to basic needs, beverages form part of the culture of human society. Although all beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them, water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water .An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and liquor, have been part of human culture and development for 8,000 years.Non-alcoholic beverages often signify drinks that would normally contain alcohol, such as beer and wine but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines.
ACKNOWLEDGEMENTS Coordinating teacher: Mihai Daniel Frumușelu
REFERENCEShttp://en.wikipedia.org/wiki/Drink
http://www.trans4mind.com/personal_development/nutrition/typesOfFood.htm
STUDENTS’ SCIENTIFIC SYMPOSIUMUSAMV MIEADR 2015
CONCLUSION From a global perspective, in order to reduce the harm caused by alcohol, policies need to take into account specific situations
in different societies. Average volumes consumed and patterns of drinking are two dimensions of alcohol consumption that need to be considered in efforts to reduce the burden of alcohol-related problems. Avoiding the combination of drinking and driving is an
example of measures that can reduce the health burden of alcohol.Food safety is best ensured by the shared responsibility of everybody involved with food from the professional to the consumer.
All along the food chain, various procedures and good practices are implemented to ensure that the food which reaches the consumer's table is fit for consumption, that the risks of contamination are minimised so that the population as a whole is healthier from the benefits of safe quality food. But responsibility for food safety should not only be the priority of professionals in the food industry. There are rules and procedures to guide the professionals, but the consumer is equally responsible in order to ensure the
safety of food in the home.
