Archive for the ‘nutrition’ Category
Feeding your children. Healthy nutrition from infancy to adolescence
Friday, February 5th, 2010
Feeding your children. Healthy nutrition from infancy to adolescence
Obesity and overweight are epidemic and characters. It is a disease with serious consequences in adulthood that begins in childhood: 26% of children and youth of our country are overweight and almost 14% are obese. But even more disturbing is the trend exhibited by this sickness.
There are many reasons that led to this situation. First, our country has undergone great changes in recent decades that have impacted greatly on the type of food. Traditional diets have been replaced with diets with higher energy density, which means more fat and more sugar added to food, coupled with a decrease in consumption of fruits, vegetables, grains and legumes. In addition, these dietary changes combined with lifestyles that reflect a reduction in physical activity at school and during leisure time. (more…)
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10 Reasons To Eat Kiwi
Thursday, February 4th, 2010
Only a portion of kiwi contains more potassium than a banana, two oranges, vitamin C, and all the fiber of a bowl of cereal. (more…)
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Nutrition vs. Food
Wednesday, February 3rd, 2010Nutrition is the set of processes by which humans ingested, absorbed, transformed and used the substances found in food and have to meet four major objectives:
1. Give energy to maintain their functions and activities,
2. Provide material for the formation, growth and repair of body structures for reproduction,
3. To provide the substances needed to regulate metabolic processes, and
4. Reduce the risk of some diseases. (more…)
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Decalogue for a healthy infant
Monday, February 1st, 2010
The basis of good nutrition since we must put the children are younger and start eating with the family. We try to give them the best and that their habits are the healthiest possible, and for that we bring these ten tips for proper feeding of children.
It is a Decalogue developed by the European Council of Information on Nutrition (EUFIC), a nonprofit agency that provides scientific information on food and other nutrition related topics to the media, health professionals and nutrition, educational authorities and the general public. (more…)
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Sauces and condiments: Nutritional properties
Tuesday, January 19th, 2010
Sauces and condiments are accompaniments that bring flavor but also nutritionally enriched plates.
Sauces and condiments provide extra calories and nutrients at each meal, a vinaigrette adds 165 kcal and unsaturated fats, for their part the bechamel 123 kcal per tablespoon and half of calcium from a glass of milk.
The bolognese sauce with meat or anchovy sauce add 3 grams of protein per serving, essential nutrient during development.
For their part, cold sauces with herbs and ingredients in raw and fermented foods enriched with digestive enzymes and phytochemicals that strengthen the digestive system.
You see the condiments and sauces are an excellent nutritional tool to enrich and enhance your meals or diet, but you also take into account, when you lose weight because they also add calories to your dishes.
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Basic nutrients an athlete’s diet
Monday, January 18th, 2010
The diet of the athletes need more control over the quality and quantity of food to meet basic nutritional requirements. We have seen the monstrous diet of Michael Phelps, who consumes no less than 10,000 calories a day!
To build muscles, an athlete’s diet should contain the following nutrients:
Protein: essential nutrient that is found in eggs, red meat, fish, milk and derivatives. The ration will vary with the type of training you do, but rest assured this is the basic fuel because it helps the growth and strength of muscles.
Carbohydrates: this nutrient provides energy for training and supply of glycogen is the first thing that turns the body to support the effort, for this reason it is essential to carbohydrate consumption, like rice, pasta, breads, seed, sugary cereals. Ideally, they are integral to also take the fiber and does not accumulate as fat in the body.
(more…)
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Nutrition for the Brain
Friday, January 15th, 2010
The focus in the following nutrition tips to reap the rewards of a healthy diet for the brain:
1) Vegetables: The latest news from neuroscience confirm what mom always said: Eat your vegetables! Despite all the interest in vitamins and food supplements, the best advice is to eat a variety of green vegetables, colorful, cruciferous and leafy.
A recent federal study of 13,388 nurses who have continued their consumption by 10 years found that women who ate more cruciferous vegetables and more luxuriant, including broccoli, cauliflower, salad greens and spinach, had a lower rate of decline in a battery of tests of learning and memory. The more of these vegetables they ate, the better they performed.
A diet rich in fruits and vegetables has been promoted for their potential to help the heart and fight cancer, so it is not surprising that such a diet is also good for your brain. Vegetables and fruits have antioxidants and other vitamins and minerals, low in fat and are generally low in calories.
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