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Olimpia Fattoruso
Corso di Laurea Specialistica in Biotecnologie Mediche – AA 2007/2008
METODOLOGIE DI DIETETICA APPLICATA
16/04/08 : ALIMENTI E NUTRIENTI
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Energetici
PlasticiRegolatori
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Classificazione degli Alimenti
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1. Alimenti ad alta densità nutritivae a bassa densità calorica
Carni e pesci magri uova latte yogurt frutta verdura legumi
2. Alimenti ad alta densità nutritivae ad alta densità calorica
3. Alimenti ad alta densità caloricae a carattere glicidico
4. Alimenti ad alta densità caloricae a carattere lipidico
5. Alimenti ad alta densità calorica Dolci
Oli e grassi
Cereali e derivatiTuberi
Carni e pesci grassi FormaggiFrutta secca
Classificazione degli Alimenti
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Classificazione degli Alimenti
Secondo le Linee Guida per una corretta alimentazione italiana
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Classificazione degli Alimenti
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Classificazione degli Alimenti
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GLI ALI MENTI
sono costituiti da:
fi brePRI NCI PI
NUTRITIVI
vitamine
minerali
proteineZuccheri
(o glucidi o carboidrati)
grassi
acqua
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GLI ALI MENTI
sono costituiti da:
fi brePRI NCI PI
NUTRITIVI
vitamine
minerali
proteineZuccheri
(o glucidi o carboidrati)
grassi
acqua
Classificazione dei Nutrienti
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Classificazione dei Nutrienti
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Classificazione dei Nutrienti
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Classificazione dei Nutrienti
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Schema digestione e assorbimento dei nutrienti
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Schema metabolismo dei nutrienti
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SEMPLI CI
COMPLESSI
monosaccaridi
disaccaridi
AMIDO
GLICOGENO
CELLULOSALIGNI NAPECTI NA
fibre
GLUCOSI O
FRUTTOSIO
GALATTOSI O
SACCAROSIO
LATTOSIO
MALTOSIO
QUALI SONO ?GLUCI DI
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LIPIDI
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VITAMINE
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Vitamina B1 (Tiamina) tiamina pirofosfato o TPPVitamina B2 (Riboflavina) FMN, FADVitamina B3 o PP (Niacina) NAD, NADP Vitamina B6 (Piridossale) piridossale fosfato o PLPVitamina B12 (Cianocobal.) metil-B12,5desossiadenosilB12Vitamina B9 (Acido folico) 5metilTHF, 5,10metilenTHF,
5,10metenilTHF, 10formilTHFVitamina C (Acido ascorbico)Vitamina H (Biotina) biotinil-E, carbossibiotinil-EVitamina B5 (Pantotenato) coenzima A
VITAMINE IDROSOLUBILI
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Vitamina A (Retinolo)Vitamina E (Tocoferolo)Vitamina D (Colecalciferolo)Vitamina K (Menachinone)
VITAMINE LIPOSOLUBILI
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Proteine di elevato valore biologicoFerroAlcune vitamine del gruppo B (B1, B2, B3 o PP, B12)LipidiAlcuni alimenti possono fornire quantità significative: minerali (iodio e selenio/pesce, zinco e selenio/carni) vitamine liposolubili (A, D, K nel fegato) lipidi (insaccati)
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Cosa suggeriscono le Linee Guida (rev. 2003)
Tra le carni, preferire le carni magre (pollo, tacchino, coniglio) ed eliminare il grasso visibile
Limitare il consumo di carni grasse e di insaccati
Mangiare più spesso il pesce 2-3 volte alla settimana
Mangiare le uova fino ad un massimo di 4 per settimana (per soggetti sani) distribuite nei vari giorni
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principali nutrienti forniti
Proteine di elevato valore biologicoCalcio e fosforoAlcune vitamine del gruppo B (B2, B12)LipidiAlcuni alimenti non scremati possono fornire : lipidi di tipo prevalentemente saturo vitamine liposolubili (in particolare vit. A)
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Bere preferibilmente latte scremato o parzialmente scremato, che comunque mantiene il suo contenuto di calcio.
Scegliere i formaggi più magri, oppure consumare porzioni più piccole di quelli che contengono quantità elevate di grassi.
Cosa suggeriscono le Linee Guida (rev. 2003)
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principali nutrienti forniti
Lipidi, acidi grassi (saturi, insaturi), Acidi grassi essenziali (acido linoleico, acido alfa-linolenico)Alcuni alimenti possono fornire :vitamine liposolubili (A, E)
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Moderare la quantità di grassi ed oli che si usano per condire e cucinare
Limitare il consumo di grassi da condimento di origine animale (burro, lardo, strutto, pancetta)
Preferire gli oli da condimento di origine vegetale (olio extravergine di oliva, olio di semi)
Usare i grassi e gli oli da condimento preferibilmente a crudo ed evitare di riutilizzare quelli già cotti
Non eccedere nel consumo di alimenti fritti
Cosa suggeriscono le Linee Guida (rev. 2003)
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principali nutrienti forniti
Carboidrati complessi (amido)Proteine di scarso valore biologicoAlcune vitamine del gruppo B (B1,B2,B3 o PP,B9)Fibra alimentare se il prodotto è integraleAlcuni alimenti, ad es. pane all’olio, pizza, biscotti, possono fornire quantità di lipidi
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Consumare regolarmente pane, pasta, riso ed altri cereali (meglio se integrali), evitando di aggiungere troppi grassi
Quando possibile scegliere prodotti ottenuti da farine integrali e non con la semplice aggiunta di crusca o di altre fibre
Cosa suggeriscono le Linee Guida (rev. 2003)
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Gruppo: legumi (fagioli, lenticchie, ceci, piselli, fave) principali nutrienti forniti
Carboidrati complessi (amido)Proteine di medio valore biologicoAlcune vitamine del gruppo B (B1, B2, B3 o PP)Ferro e calcioFibra alimentareLa soia, inoltre, fornisce quantità significative di lipidi
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Aumentare il consumo di legumi sia freschi che secchi,limitando le aggiunte di oli e grassi, che vanno sostituiti con aromi e spezie
È bene consumare i legumi insieme ai cereali pasta e fagioli, riso e piselli, polenta e lenticchie
Cosa suggeriscono le Linee Guida (rev. 2003)
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Fonti di vitamina AOrtaggi e frutta colorati in giallo-arancione o verde scuro
Carote, zucca gialla, peperoni gialli e verdi, spinaci, bietole,Broccoli, foglie di broccoletti, rape, cicoria, indivia, lattuga,Radicchio verde, albicocche, pesche, kaki, melone giallo
Fonti di vitamina COrtaggi prevalentemente a gemma; Frutta a carattere acidulo
Pomodori, peperoni, cavolo, cavolo cappuccio bianco e rosso, cavoletti di Bruxelles, broccoli, broccoletti di rapa, radicchio, spinaci, patate novelle, frutta di sapore acidulo: limoni, arance, mandarini, clementine, mandaranci, pompelmi), ananas, fragole lamponi more kiwi
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Pro-vitamina A (caroteni), vitamina C e altre vitamineFibra alimentareAcquaAlcuni alimenti possono fornire quantità significative di:
Minerali (potassio, calcio, fosforo, ferro)Vitamine del gruppo BGlucidi (fruttosio nella frutta)
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Cosa suggeriscono le Linee Guida (rev. 2003)
Consumare quotidianamente più porzioni di ortaggi e frutta fresca
Gli alimenti di questo gruppo devono essere consumati alternando il più possibile le scelte e devono essere sempre presenti in abbondanza sulla tavola
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LA FIBRA SOLUBILE, fermentabile, ha proprietà chelanti, ovvero tende a formare un composto gelatinoso all'interno del lume intestinale; questo gel che si viene a formare aumenta la viscosità del contenuto con conseguente rallentamento dello svuotamento intestinale. Tuttavia le sue proprietà chelanti fanno sì che essa interferisca con l'assorbimento di alcuni macronutrienti (glucidi e lipidi) riducendo i livelli di colesterolo nel sangue e diminuendo il rischio di malattie cardiovascolari.
LA FIBRA INSOLUBILE, non fermentabile, essendo idrofila, assorbe rilevanti quantità ACQUA aumentando il volume delle feci, che si fanno abbondanti, poltacee e più morbide. Questo permette di stimolare la velocità di transito nel lume intestinale e, di conseguenza, diminuire l'assorbimento dei nutrienti.
Questo spiega perché la fibra solubile abbia, al contrario di quella insolubile, più azione costipante che lassativa.
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Piramide alimentare: modello grafico di guida alimentare
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CONCLUSIONI
ALIMENTI
NUTRIENTI
LINEE GUIDA INRAN