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Editor's Notes

• #4: Statusul sanatatii poate fi evaluat prin masurarea sperantei de viata, rata mortalitatii, boli si dizabilitati. Speranta de viata la nastere a fost frecvent utilizata ca principalul indicator global in apreierea statusului sanatatii. O mare realizare a secolului XX a fost dublarea sperantei de viata la nastere, care a atins acum in Europa media de 70-76 de ani. Speranta de viata pentru femei este in general cu cativa ani mai mare decat la barbati. Conform statisticilor despre mortalitate la nivel european, problemele majore de sanatate sunt cancerul, diabetul si bolile cardiovasculare, obezitatea, osteoporoza.
• #8: Si cartofi dulci, chipsuri cu continut de grasime redus
• #10: 80 g: 1 mar de marime medie, un bol pt. cereale plin cu salata, 3 linguri de boabe de mazare Sucul de fructe reprezinta doar 1 portie pe zi, indiferent de cantitate; Boabele de fasole, fasole verde, mazare, linte, naut- de asemenea, ** Phytochemicals, also known as bioactive substances, are compounds commonly found in plant foods that are not considered to be nutrients but may have beneficial effects on health, helping to protect against a number of diseases such as heart disease and cancer. ** Phytochemicals, also known as bioactive substances, are compounds commonly found in plant foods that are not considered to be nutrients but may have beneficial effects on health, helping to protect against a number of diseases such as heart disease and cancer. ** Phytochemicals, also known as bioactive substances, are compounds commonly found in plant foods that are not considered to be nutrients but may have beneficial effects on health, helping to protect against a number of diseases such as heart disease and cancer.
• #13: 500 ml lapte vaca contine aprox. 25 % din aportul caloric necesar, aprox. 40 % P, 70 % din necesarul de calciu , 30 % din necesarul de vitamina A. Lapte normalizat – lapte integral- branza de vaci – branza telemea de vaca – cascaval.
• #15: CARNATII, BURGERII DE VITA POT AVEA UN CONTINUT FOARTE MARE DE GRASIME. These foods provide protein, fibre and iron but unlike those listed above are not a rich source of zinc and generally provide no vitamin B12 (unless fortified). Carne de porc grasa: 30 % lipide,15 % proteine, 340 kcal/100 g. Peste bogat in lipide: scrumbie de Dunare, somn, nisetru: 20-25 % lipide, 240-300 kcal/100 g. Peste slab: platica, salau, stiuca: 80 lcal/100 g, cu lipide pana la 3 %.
• #18: Problema o consituie de fapt sodiul, pentru ca multi aditivi folositi in IA in alimente sunt saruri de sodiu (glutamat de sodiu, sorbat d sodiu, propionat de sodiu, ciclamat de sodiu, aditivi care se obtin sub forma de sare de sodiu datorita procedeului de obtinere mai ieftin). Exista produse low-salt (care sunt un amestec de saruri de calciu, potasiu, magneziu) foarte scumpe.
• #19: The Australian Heart Foundation recommends that adults should consume approximately 30g daily. Disorders which can arise from a low fibre diet include:· Constipation - small, hard and dry faecal matter that is difficult to pass· Haemorrhoids - varicose veins of the anus· Diverticulitis - small hernias of the digestive tract caused by long term constipation· Irritable bowel syndrome - pain, flatulence and bloating of the abdomen· Being overweight and obesity - carrying too much body fat· Coronary heart disease - a narrowing of the arteries due to fatty deposits· Diabetes - a condition characterised by too much glucose in the blood· Colon cancer - cancer of the large intestine. Dietary fibre is mainly needed to keep the digestive system healthy. It also contributes to other processes, such as stabilising glucose and cholesterol levels
• #20: Refined CerealsWhen grains are refined (for example to produce white flour), the bran and germ layers are generally removed, leaving only the endosperm. This 'refining' process can cause 66% loss of fibre, 92% loss of selenium, 62% loss of folate and up to 99.8% of phytochemicals from the grains. Some fibre, vitamins and minerals may be added back into refined cereal products (such as white bread) which compensates for losses due to refining, but its impossible to add the mix of phytochemicals that's lost in the processing. Sometimes, the fibre that is added back to refined products is derived from vegetable fibre (lupin, pea hulls). Some breads contain 'Hi- maize' which is a resistant starch from corn. It is unknown whether these breads have similar beneficial properties to breads high in cereal fibres. For example, 'Hi-maize' does not have the same laxative effect as wheat fibre. Refined cereals, such as white flour, generally have a higher glycaemic index (GI) than their wholegrain counterparts. This means that consuming refined cereals causes a sharp rise in blood sugars, demanding a strong response from the pancreas. A diet full of high glycaemic index foods has been linked to the development of diabetes and heart disease. Studies have also found that people who eat large amounts of refined cereals do so at the expense of more nutritious foods like fruits and vegetables. This increases the risk of certain diseases, such as some types of cancer.
• #23: In March 2003, Pereira et al reported at the American Heart Asssociation's 43rd Annual conference that breakfast habits appeared to influence the incidence of obesity and diabetes in young black and white adults. The Harvard Medical School researchers found that compared to those people who ate breakfast less than three-times per week, people who ate breakfast everyday had a 35% to 50% lower risk of obesity and diabetes.Breakfast may help control appetite and reduce the risk of overeating later in the day. However, if the breakfast was not healthy (i.e was low in fibre and made up of refined cereals) there was no reduction in obesity/diabetes risk.
• #24: Constitutia omului = fondul genetic; Alimente facute de om = alimentele procesate