Professional Documents
Culture Documents
Postizanje principa
Nutriciona terapija
etvorostepeni model
Ispitivanje
Identifikacija nutricionog statusa
Intervencija
Evaluacija
Makro nutritienti
proteini
ugljeni hidrati
masti
Mikro nutritienti
vitamini
minerali
Tenost
Energija
Proteini
Izvor aminokiselina
Gradivna materija za miinu
masu
ivotinjski izvori
Biljni izvor
Ugljeni hidrati
Masti
Najkoncentrovaniji izvor
energije
Masti
Trans masti
Masti i ulja
Distribucija masti u uljima koje se obino koriste
Masne kiseline (g/100g namirnice)
Zasiene mono- poli- poli-
masne nezasiene nezasiene nezasiene
kiseline m.k. m.k. (-6) m.k.(-3)
Maslinovo ulje 13 76 10 1
Ulje od kikirikija 18 48 34 <0.5
Ulje uljane 8 70 12 10
repice
Sezamovo ulje 15 42 42 1
Ulje od kukuruza 12 32 55 1
Pamukovo ulje 22 25 52 1
Ulje od soje 15 27 53 5
Suncokretovo 13 27 60 <0.5
Safflower oil 13 17 70 <0.5
Kokosovo ulje 90 7 2 <0.5
Margarin 24 19 3 <0.5
Buter 65 32 2 <1.0
Ghafoorrunissa et al, NIN 1994
Slides current until 2008
Nutrition - Aims and principles
Curriculum Module III-5
Slide 26 of 57
Riblje masnoe
Holesterol
Vitamini
Antioksidanti i flavonidi
Minerali i oligoelementi
Balansirana ishrana obezbeuje
dovoljeno minerala i oligoelemenata
Neorganske materije reguliu
vitalne procese u organizmu
Nalaze se u krvi, enzimima,
hormonima, kostima, zubima i
tkivnim tenostima
Suplementi za veinu nisu neophoni;
kalcijum i vitaminski suplementi
mogu biti poeljni kod starih osoba
Slides current until 2008
Nutrition - Aims and principles
Curriculum Module III-5
Slide 32 of 57
Minerali
Alkohol
Alkohol
Da bi se izbegla hipoglikemija,
alkohol treba uzimati uz hranu
Niskokalorijski zaslaivai
Evaluacioni test
1. Povre je izvor
a. Proteina
b. Masti
c. Vitamina i minerala
d. eera
Evaluacioni test
a. umancetu jajeta
b. Buteru
c. Punomasnom mleku
d. Belancetu jajeta
Evaluacioni test
a. Jednom dnevno
b. Nekoliko puta na dan
c. Jednom nedeljno
d. Dva puta nedeljno
Evaluacioni test
a. Buter
b. Ulje od kikirikija
c. Bademi
d. Suncokretovo ulje
Evaluacioni test
Odgovori
1. c
2. d
3. b
4. c
5. c
Literatura
1. American Diabetes Association. Nutrition Principles and Recommendations in Diabetes,
2005.
2. Canadian Diabetes Association, Diabetes Australia, Diabetes Study Group of the
European Association for the Study of Diabetes, Diabetes UK.
3. Ghafoorunissa. Dietary lipids and heart disease - the Indian context. Natl Med J India
1994; 7(6): 270-6.
4. Every day Choices. Try our Health Tools page (accessed 2004, Nov 13) Available from
www.everydaychoices.org
5. American Diabetes Association. Nephropathy in Diabetes. Diabetes Care 2004; 23:
S76-78.
6. Canadian Diabetes Association Clinical Practice Guidelines. Expert Committee.
Canadian Diabetes Association 2003.
7. Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada.
Can J Diabetes 2003; 27 (Suppl 2): S66-71.
8. Felstinker L, Heins JM, Holler HJ. Commentary and translation: 1994 nutrition
recommendations for diabetes. JAMA 1994; 94: 838-39.
9. Diet, nutrition and the prevention of chronic diseases, Report of the joint WHO/FAO
expert consultation, WHO Technical Report Series, No. 916 (TRS 916).
www.who.int/mediacentre/news/releases/2003/pr20/en/
10. Mann J, Lean M, Toeller M, et al. Recommendations for the nutritional management of
patients with diabetes mellitus, Eur J Clin Nutr 2000; 54: 353-5.
www.dsng.org/pdfs/ejen54.pdf
References
1. Brand Miller J, Foster-Powell, Colagiuri S, Leeds A. The GI factor. Hodder 1998.
2. Wolever T, Mehling C. Long-term effect of varying the source or amount of dietary
carbohydrate on postprandial plasma glucose, insulin, triacylglycerol, and free fatty acid
concentrations in subjects with impaired glucose tolerance. Am J Clin Nutr 2003; 77(3):
612-21.
3. Garg A, Bantle JP, Henry RR, et al. Effects of varying carbohydrate content of diet in
patients with non-insulin-dependent diabetes mellitus. JAMA 1994; 271(18): 1421-8.
4. Wheeler M. Cycles: Diabetes Nutrition Recommendations Past, Present and Future.
Diabetes Spectrum 2000; 13(3): 116-9.
5. Chandalia M, Garg A, Luyjohann D, et al. Beneficial Effects of High Dietary Fiber Intake
in Patients with Type 2 Diabetes Mellitus. NEJM 2000; 342: 1392-8.
6. Kapur A, et al. Novovare Interactive Nutrition Assistant - A computer aided Interactive
Nutrition Management Program, Novo Nordisk Diabetes Update Proceedings 1997.
7. Kapur K, et al. Making Healthy Food Choices, Novo Nordisk Education Foundation, 2004
(www.diabeteseducation.org). http://www.diabeteseducation.org/signal1.htm
8. University of Cambridge. EPIC-Norfolk: nutritional methods (cited 2004 Nov 14) (2
screens). Available from www.sri.cam.ac.uk/epic/nutmethod/24hr.shtml
9. The Australian Guide to Healthy Eating. Australian Government Department of Health
and Ageing, Population Health Division, Commonwealth Copyright 1998.
www.health.gov.au/pubhlth/strateg/food/guide/guide2.htm