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ALIMENTATION (FOOD)

Human nutrition is one of the fundamental pillars of its construction. Health and balance
of each, is in direct correlation with nutrition. Learning about good nutrition, bring
together with other elements of proper behavior, a healthy life. Regarding the act of
feeding is not only important what we eat but how much, when and how we eat is very
important for our health.
As is known, not only unhealthy food is harmful to human body, but also a way of
feeding inadequate food derived from wrong behavior skills.

FOOD

Food items are more or less naturally able to provide man power necessary to carry out
its biological activities, intellectual and physical, but and the construction necessary
nutrients for construction and cellular changes.
It is well known that not every food is beneficial to human body. Today almost went into
everyday speech, expressions such as “unhealthy food” or “healthy food”.
Quality of food lays the source of origin and processing of industrial or domestic mode
thereof.
Foods that are on Infinity are natural. Of these, well known, the healthiest are those of
natural origin, not containing synthetic admixtures (additives), which have not undergone
industrial refining processes and not overly processed in terms of cuisine. Of particular
importance to human health, natural raw foods have those in some way, usually of plant
origin, known as cruel.

Balanced diet

Human body remains healthier if diet is more balanced. A diversified diet, individualized
(by way of life, gender, effort, health status), properly composed in terms of heat and
complying with best ratio of primary substances (carbohydrates, proteins, lipids), may be
regarded as balanced diet . This involves feeding healthy moderation in all respects.
Balanced diet should provide adequate answers to three fundamental questions of the act
of feeding, namely, what, how and how much we eat.

Dietary Alimentation

In the face of illness, patient’s nutrition should be changed, both to avoid placing the
body of bad substances derailed installed and to use food
“Food-drug”. In this consideration, in cases of sickness, shall be made judicious diet,
therapeutic value (diet-treatment). Dietary alimentation it’s not addresses only to the
people touched by any disease, giving it an overwhelming role in disease prevention and
is composed therefore a major factor prophylaxis.
CLASSIFICATION OF FOOD

Criteria for the classification of foods are very different. Once home, food form has two
broad categories, food of plant, animal respectively. Main food groups existing in Infinity
are presented in the table below:
GROUP FOOD GROUPS FORMING
1 Meat and meat derivatives
2 Milk and milk derivatives
3 Eggs
4 Fat food (vegetable and animal fat)
5 Bread and pasta
6 Vegetables
7 Fruits
8 Sweets
9 Non-Alcoholic beverages
10 Spices

Another classification known, behind the famous food pyramid, consists in 6 groups. As
you can see below, the food group at the bottom 6 is predominantly, while food group 1
is at the top, which means that it must be the least represented in the daily food ration.
GROUP
FOOD GROUPS FORMING
EPORT MAIN
1 . Fats and sweets
Nothing important, except vegetable oils
containing essential fatty.
2 . Meat and derivatives, fish, eggs
Protein, iron
3 . Milk, dairy, cheese
Vitamins (A, D, B2), essential amino acids
4 . Fruits
Healthy carbohydrates, enzymes, vitamin C
5 . Vegetables
Fiber, vitamins, mineral salts
6 . Starch (and derived products from
cereals and Pulses)
Vitamin B1, slow carbohydrate absorption

Foods were not classified only by their origin, but and by another criteria which relate in
particular to the amount of nutrients. Given the composition of amino acids in proteins,
researchers INFINITY station established three classes of food:
-Class I, which includes foods that have in composition proteins in which all essential
amino acids are quite well represented
-Class II, which includes protein foods that are poor in some essential amino acids
-Class III, foods containing protein completely missing certain essential amino acids.
From some food sources (sugar, vegetable oils, animal fats, and beverages) are missing
proteins entirely. Foods of this type could form a separate class, that of foods with free
protein .The table below presents in detail this classification (with some additions).
GROUPS
DISADVANTAGES OF
CLASS Nr. NUTRITIONAL BENEFITS
composition NUTRITION
order
- Contain easily digestible - Contain no fiber.
protein, which constituted - Are poor in vitamin C
Milk and all the essential amino - are low in some minerals
derivative acids in optimal limits (iron, copper)
1.
products (milk, - are rich in vitamins A, D, - are made up of fats rich in
cheese) B2 and pantothenic acid saturated fatty acids and
- containing more calcium relatively poor in
and lactose. polyunsaturated.

- Are made up of the most


digestible and assimilable
- Do not contain fiber
protide
- are poor in vitamin C
- containing phospholipids
2. Eggs - can cause allergies in
- in addition to vitamins of
susceptible individuals
group B have composition
I. - are acidifying
lipsolubilele A and D
(a complete
- are rich in iron and
protein food)
phosphorus.
- Containing proteins that
- Have more saturated fat and
have constituted all
cholesterol
essential amino acids in
- are relatively hard digestible
optimal limits
(mammalian meat and
- are rich in B vitamins
poultry)
(B2, B6, B12, PP, folic
- have less calcium in
acid)
3. Meat and fish composition
- containing iron easily
- are acidifying the
assimilated, together with
predominance anion
other compounds,
- can load the body with
stimulates erythropoiesis
nitrogen catabolic irritants
- fish contain much
(uric acid and salts, urea,
potassium, phosphorus
creatine).
and omega acids.
GROUPS
DISADVANTAGES OF
CLASS Nr. NUTRITIONAL BENEFITS
composition NUTRITION
order
II.
(protein food
semicomplete)

Vegetables and - Contain fiber


4.
edible - are rich in potassium and
- Are poor in proteins (except
mushrooms magnesium
mushrooms) and do not
- have plenty of carotene
contain all essential amino
(provitamin A) and vitamin
acids within the needs,
C
- are alkalising properties.
- Content of amino acids
- Are rich in proteins with (methionine, cysteine,
high digestibility. tryptophan) is insufficient
- Contain healthy - contain much cellulose
5. Legumes
carbohydrates, slow digestion difficult and hard to
absorption balloon
- are rich in minerals. - has some substance
indigestion.
6. Cereals and - Are important sources of - Containing protein with a
derivatives energy with the gradual mediocre degree of
(except maize release (should provide absorption and, in susceptible
and rice husked) approx. 50% of energy) individuals, can cause
- containing vegetable fiber allergies
(whole grains) - contain too little lysine
- have in their skin (essential amino acid)
significant quantities of - are poor in calcium, and as
vitamins, including vitamin a consequence of the
B1 predominates, presence of acid fitic,
providing less iron,
magnesium and zinc
- are acidifying action - no
refined flours containing
almost nothing but starch.

GROUPS
DISADVANTAGES OF
CLASS Nr. NUTRITIONAL BENEFITS
composition NUTRITION
order
III. - Do not contain lysine and
(incomplete tryptophan (essential amino
protein foods) acids)
- Same, in addition, can
- corn is no niacin (provitamin
7. Corn and husked say, that never causes
PP) and husked rice, thiamin
rice allergic phenomena.
(vitamin B1), which, curiously,
is in impressive quantities of
rice bran
- Are rich in carbohydrates
and mono diglucide, which
provides relatively quick
energy
- contain more water,
hydrating body - Not contain all essential
- are rich sources amino acids
potassium - are poor in vitamin B
- have a high content of complex
8. Fruits vitamin C - fat content is negligible to
- Containing weak organic juicy fruits (except olives and
acids, which hydrolyzes white cathine )
basic (alkaline salts formed - in huge numbers, can
with potassium, calcium or cause digestive fermentation.
magnesium, malate,
citrate, etc..) And enzymes
which stimulate digestion, -
have vegetable fiber,
especially in shell.
Oilseeds and
products derived - Are rich in unsaturated - Not contain all essential
9. from untreated fat, starch and protein amino acids
- containing material ballast
- not in cholesterol and
- are poor in vitamin C - in
unsaturated fatty acids
huge gains weight
composition
- have high-energy.

GROUPS
DISADVANTAGES OF
CLASS Nr. NUTRITIONAL BENEFITS
composition NUTRITION
order
- Are very poor nutritional
Food animal fats
- have a very high energy,
10. and vegetable - Are sources of fat.
solely on account of fat
oils refined
- are acidifying.
- Have more calories -
contain carbohydrates that
are absorbed quickly
(producing hiperinsulinism,
fattening, overburden
Zahărul şi - Are sources that provide
IV. 11. endocrine pancreas), - does
zaharoasele quick energy
(protein-free not contain any protein,
food) minerals, vitamins and lipids.
- Hipovitaminoză induce B1,
hypocalcaemia and
hypomagnesaemia.
- Ensure adequate
hydration of the body - - Are poor or not contain any
Non-Alcoholic according to the source nutrients. - Can be made from
12
beverages (see sources of water) synthetic substances
make the body a number of unhealthy.
beneficial substances.
There are classifications aimed value other nutrients (carbohydrates, lipids), both in
quantitative and the power of assimilation. The classifications were formed based on the
energy (caloric) food. Although, in this view, there is the right categorization of scholarly
broadly we are dealing with a sharing of food as consistency. We, therefore, light food
(snacks) and consistent food (food with high-energy)

Conclusions that can emerge from the classification of food


Throwing an overview over the categories of food, we can see that there is no food
completely, each presenting its shortcomings. These food sources should complement
each other, in a way as harmonic and thoughtful.
However such natural food, a diet or a diet nediversificată unilateral, do more harm than
good, always bringing more quickly or later Deficiency states.
The daily ration composition, it is appropriate to take account of May optimum ratio of
nutrients and food composition. Healthy foods should also prevail in any food.

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