Document Text Contents
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I
C i
Editura Medical Universitar
2014
Page 58
57
5.3.1 Valoarea nutritivă:
Macronutrienţii:
Proteinele: reprezintă 14 g% - cel mai echilibrat conţinut de aminoacizi; eficienţa
proteică a proteinelor din ou este de 3,8 g.
Gălbenuş – ovovitelina (78%), ovolivetina, fosvitina
Albuş – ovalbumina, ovomucina, ovotransferina, ovomucoid (antienzimă-
inhibitor al tripsinei), ovoglobulina, lizozim, avidina (antivitamină care are efect
de antibiotină, fierberea oului inactivează avidina)
- sărac in nucleoproteine- se recomandă în guta, hiperuricemie.
Lipidele: reprezintă 12 g% - se găsesc în gălbenuş
- reprezentate de trigliceride (majoritatea - 63%), fosfolipide (33%), steride
(4%). Raportul lecitina/colesterol = 6/1
Conţine acid oleic 52%, acid palmitic 25%, APNS 12-14%
Lipidele sunt fin emulsionate si au puternice efecte colecistochinetice .
Glucide – nu are ( se găsesc urme în compoziţia glicoproteinelor)
Micronutrienţii
Sărurile minerale: gălbenuşul conţine în cantitate de circa două ori mai mare
săruri minerale faţă de albuş
Gălbenuş: fosfor, calciu, fier
Albuş: sulf, clor, fosfor
Mai furnizează mici cantităţi de: Cu, Al, Mn, Zn, F, I.
- prin metabolizarea oului → miliechivalenţi acizi.
Vitaminele: liposolubile exclusiv în gălbenuş = comoară de vitamine;
Un gălbenuş acoperă → vitamine A (30-50% din nevoia zilnică), vitamina E (50%
din nevoia zilnică), vitamină D (25% din nevoia zilnică)
hidrosolubile: vitamina B12- 100% din necesarul zilnic, din
grupul B (riboflavina este egal distribuită în albuş şi gălbenuş): B1, B2, B6 –
10%; ac. folic aproape 100%
- Oul este sărac în vitamina PP şi este lipsit de vitamina C
Digestibilitatea oului se face relativ uşor. El excită mai puţin secreţia gastrică decît
carnea. Cel mai bine tolerat este oul fiert moale. Oul fiert tare sau omleta sunt mai
indigeste. Se recomandă albuşul fiert în dietele hipocalorice.
5.3.2 Avantajele şi dezavantajele consumului, raţia zilnic
Avantaje:
1.proteine de clasa I
2.comoară de vitamine liposolubile
3.sursă de lecitină.
Dezavantaje:
1. aterogene şi colesterolemiante (?)
2. acidifiante
3. lipsite de vitamina C
Raţia zilnică: Adulţi: 4-5 ouă/săptămână; copii şi adolescenţi 1 ou/zi.
Page 59
58
5.3.3 Riscuri de îmbolnăvire:
: Salmonela -
Stafilicoci
toxic: mucegaiuri
metale toxice, micotoxine.
5.4.Grupa a IV-a. Legume și fructe
Grupa a IV-
Clasificare:
Legume -
-
- tuberculi: cartofi, napi
-
-
-
Fructe - : mere, pere, gutui
- cu sâmburi tari
- citrice
- : nuci, alune, migdale
- bace
-
5.4.1 Valoarea nutritivă
Macronutrienţii
Proteinele - sunt slab reprezentate 1-
Lipidele sunt slab reprezentate 0,1-0,6%;
AGNS.
Glucidele- sunt cele mai bine reprezentate 2-20g%
- -struguri; fructoza din fructele cu
- mere, pere, gutui ; zaharoza din prune), dizaharide.
- polizaharide digerabile-
- polizaharide nedigerabile - fibre alimentare: 2- 4g% (hemiceluloze,
pec
Page 116
115
43. Pence B. & Dunn M.D. (1998) Nutrition & Women's Cancers. Washington DC, CRC Press.
44. Popa Monica - Food Hygiene and Human Health (2006) - course for medical students, Editura
-Napoca.
45. Popa Monica, Sîrbu (2006) - The Measurement of Body
Composition by Bioelectrical Impedance, Proceedings of AQTR 2006 (THETA 15), 2006
IEEE-TTTC Tome II, pp. 437-440.
46. Potier de Courcy G., Frelut ML, Fricker J, Martin A, Dupin H (2003)- Besoins nutritionnels et
apports conseillés pour la satisfaction de ces besoins - Encyclopédie Médico-Chirurgicale
Endocrinologie- Nutrition 10-308-A-
47. Remer Thomas, Friedrich Manz (1995) - Potential renal acid load of foods and its influence on
urine ph. Journal of the American Dietetic Association, Vol.95, No.7, 791-797.
48. Simopoulos AP. (2002) - The importance of the ratio of omega-6/omega-3 essential fatty
acids. The importance of the ratio of omega-6/omega-3 essential fatty acids. National Institutes
of Health. Biomed Pharmacother; 56(8):365-79.
49. -
edical, vol LXXI. - nr. 2, 211-216.
50. Sîrbu Dana (2004) - Hygiène de l'alimentation et nutrition - cours pour étudiants en médecine,
Ed. Medicala I. Hatieganu Cluj-Napoca.
51. Sîrbu Dana (2007)
-Napoca.
52. Popa Monica , Popa M.S (2009) - Anthropometric Measurements
for Assessment of Body Fat in Young People, IFMBE Springer Proceedings 26, 105 - 108,
ISBN 978-3-642-04291-1.
53. Sîrbu Dana, Popa Mo 2009) - Approaches on Vegetarian Diet and Its
Nutritional Risk in Youngs - Acta Alimentaria Akadémiai Kiadó, Budapest, Volume 38(3), pp
309-317, ISSN 0139-3006.
54. Sîrbu Dana, Popa (2007) - Anthropometric Predictive
Indicators and Dietary Intake for Nutritional Risk Assessment in Adolescents, Revista Medico-
-135.
55. Sizer Frances, Whitney Eleonor. Nutrition (2003) - Concepts and Controversies. Ninth Edition.
Thomson Learning /Wadsworth, ISBN 0534-57799-7.
56. Ulbricht, T.L.V. and Southgati, D.A.T. (1991). - Coronary heart desease: Seven dietary factors.
The Lancet, 338: 985-992.
57. USDA & USDHHS (2010 ) - Dietary Guidelines for Americans A report issued by the U.S.
Department of Agriculture and the U.S. Department of Health and Human Services
58. Willet W. (2013) Nutritional Epidemiology Oxford University Press, ISBN 978 0-19-975-
403-8.
59. ***AFSSA (2006) - Évaluation des risques liés à la présence de mycotoxines dans les chaînes
alimentaires humaine et animale - Rapport synthétique
http://www.anses.fr/sites/default/files/documents/RCCP-Ra-Mycotoxines.pdf
60. ***AHA (2012) - "Frequently Asked Questions about Fats" American Heart Association
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Frequen
tly-Asked-Questions-About-Fats_UCM_306069_Article.jsp#
61. ***ANSES(2010) Consommation des poissons, mollusques et crustacés.Aspects nutritionnels
- http://www.anses.fr/Documents/NUT2006sa0035Ra.pdf.
62. *** American Dietetic Association (2003) - Position of the American Dietetic Association and
Dietitians of Canada: Vegetarian diets. Journal of the American Dietetic Association p. 755.
63. ***Collège des Enseignants de Nutrition (2003) -
Masson, Volume 38 No 6.
http://en.wikipedia.org/wiki/U.S._Department_of_Agriculture
http://en.wikipedia.org/wiki/U.S._Department_of_Agriculture
http://en.wikipedia.org/wiki/U.S._Department_of_Health_and_Human_Services
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Frequently-Asked-Questions-About-Fats_UCM_306069_Article.jsp
http://download.journals.elsevierhealth.com/pdfs/journals/0002-8223/PIIS0002822303002943.pdf
http://download.journals.elsevierhealth.com/pdfs/journals/0002-8223/PIIS0002822303002943.pdf
Mih
Highlight
Mih
Highlight
Page 117
116
64. ***Collège des Enseignants de Nutrition (2011) - La dépense énergétique - Support de Cours
(Version PDF) - Université Médicale Virtuelle Francophone. http://umvf.univ-
nantes.fr/nutrition/enseignement/nutrition_3/site/html/cours.pdf***EFSA « Acides gras trans :
examine les consommations alimentaires et les effets sur la
santé », Autorité européenne de sécurité des aliments, 2004.
65. ***FAO (2007)
nutritionnel
66. ***FAO (2013). Dietary protein quality evaluation in human nutrition - Report of an FAO
Expert Consultation Rome: Food and Agriculture Organization/World Health Organization.
67. ***FAOSTAT - Definitions and classifications of commodities Beverages. Sugar crops and
sweeteners and derived products, 1994.
68. ***"Food Fact Sheet - Cholesterol". British Dietetic Association. Retrieved 3 May 2012
http://www.bhf.org.uk/heart-health/prevention/healthy-eating/saturated-fat.aspx.
69. ***National Research Council (États-Unis) (1989) - Committee on Diet and Health. Diet and
Health: implications for reducing chronic disease risk. Washington. National Academy Press.
70. ***OMS (1996)- ort
71. ***Règlement (CE) n° 999/2001 du Parlement européen et du Conseil du 22 mai 2001 fixant
spongiformes transmissibles
72. ***Règlement (CE) N°178/2002 du Parlement européen et du Conseil établissant les principes
généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité
européenne de sécurité des aliments et fixant des procédures relatives à la sécurité des denrées
alimentaires
73. ***Website. PRAL Lists. http://www.healthconnexim.com. (Accesat 28.01.2014)
74. *** World Cancer Research Fund& American Institue for Cancer Research (2007) Food,
Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, Washington
DC, AICR, ISBN 978-0-9722522-2-5.
75. *** World Cancer Research Fund& American Institue for Cancer Research (1997) Food,
Nutrition, and the Prevention of Cancer: a global perspective, Washington DC, ISBN: 1 899533
05 2.
76. ***WHO Organisation panaméricaine de la santé (2008). The WHO Golden Rules for Safe
Food Preparation.http://www.paho.org/English/DD/PED/te_gold.htm
77. ***WHO/FAO Expert Consultation (2003) - Diet, Nutrition and the Prevention of Chronic
Diseases (WHO technical report series 916). World Health Organization. pp. 81 94. ISBN 92-
4-120916-X. Retrieved 2011-03-11.
78. *** Website: Alcohol and Health. http.//www. niaaa.nih.gov/ (accesat 29.01.2014)
http://umvf.univ-nantes.fr/nutrition/enseignement/nutrition_3/site/html/cours.pdf
http://umvf.univ-nantes.fr/nutrition/enseignement/nutrition_3/site/html/cours.pdf
http://www.bda.uk.com/foodfacts/cholesterol.pdf
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32001R0999:FR:NOT
http://www.contactalimentaire.com/fileadmin/ImageFichier_Archive/contact_alimentaire/Fichiers_Documents/Directives/reg2002-178c.pdf
http://www.who.int/hpr/NPH/docs/who_fao_expert_report.pdf
http://www.who.int/hpr/NPH/docs/who_fao_expert_report.pdf
http://en.wikipedia.org/wiki/International_Standard_Book_Number
http://en.wikipedia.org/wiki/Special:BookSources/92-4-120916-X
http://en.wikipedia.org/wiki/Special:BookSources/92-4-120916-X
I
C i
Editura Medical Universitar
2014
Page 58
57
5.3.1 Valoarea nutritivă:
Macronutrienţii:
Proteinele: reprezintă 14 g% - cel mai echilibrat conţinut de aminoacizi; eficienţa
proteică a proteinelor din ou este de 3,8 g.
Gălbenuş – ovovitelina (78%), ovolivetina, fosvitina
Albuş – ovalbumina, ovomucina, ovotransferina, ovomucoid (antienzimă-
inhibitor al tripsinei), ovoglobulina, lizozim, avidina (antivitamină care are efect
de antibiotină, fierberea oului inactivează avidina)
- sărac in nucleoproteine- se recomandă în guta, hiperuricemie.
Lipidele: reprezintă 12 g% - se găsesc în gălbenuş
- reprezentate de trigliceride (majoritatea - 63%), fosfolipide (33%), steride
(4%). Raportul lecitina/colesterol = 6/1
Conţine acid oleic 52%, acid palmitic 25%, APNS 12-14%
Lipidele sunt fin emulsionate si au puternice efecte colecistochinetice .
Glucide – nu are ( se găsesc urme în compoziţia glicoproteinelor)
Micronutrienţii
Sărurile minerale: gălbenuşul conţine în cantitate de circa două ori mai mare
săruri minerale faţă de albuş
Gălbenuş: fosfor, calciu, fier
Albuş: sulf, clor, fosfor
Mai furnizează mici cantităţi de: Cu, Al, Mn, Zn, F, I.
- prin metabolizarea oului → miliechivalenţi acizi.
Vitaminele: liposolubile exclusiv în gălbenuş = comoară de vitamine;
Un gălbenuş acoperă → vitamine A (30-50% din nevoia zilnică), vitamina E (50%
din nevoia zilnică), vitamină D (25% din nevoia zilnică)
hidrosolubile: vitamina B12- 100% din necesarul zilnic, din
grupul B (riboflavina este egal distribuită în albuş şi gălbenuş): B1, B2, B6 –
10%; ac. folic aproape 100%
- Oul este sărac în vitamina PP şi este lipsit de vitamina C
Digestibilitatea oului se face relativ uşor. El excită mai puţin secreţia gastrică decît
carnea. Cel mai bine tolerat este oul fiert moale. Oul fiert tare sau omleta sunt mai
indigeste. Se recomandă albuşul fiert în dietele hipocalorice.
5.3.2 Avantajele şi dezavantajele consumului, raţia zilnic
Avantaje:
1.proteine de clasa I
2.comoară de vitamine liposolubile
3.sursă de lecitină.
Dezavantaje:
1. aterogene şi colesterolemiante (?)
2. acidifiante
3. lipsite de vitamina C
Raţia zilnică: Adulţi: 4-5 ouă/săptămână; copii şi adolescenţi 1 ou/zi.
Page 59
58
5.3.3 Riscuri de îmbolnăvire:
: Salmonela -
Stafilicoci
toxic: mucegaiuri
metale toxice, micotoxine.
5.4.Grupa a IV-a. Legume și fructe
Grupa a IV-
Clasificare:
Legume -
-
- tuberculi: cartofi, napi
-
-
-
Fructe - : mere, pere, gutui
- cu sâmburi tari
- citrice
- : nuci, alune, migdale
- bace
-
5.4.1 Valoarea nutritivă
Macronutrienţii
Proteinele - sunt slab reprezentate 1-
Lipidele sunt slab reprezentate 0,1-0,6%;
AGNS.
Glucidele- sunt cele mai bine reprezentate 2-20g%
- -struguri; fructoza din fructele cu
- mere, pere, gutui ; zaharoza din prune), dizaharide.
- polizaharide digerabile-
- polizaharide nedigerabile - fibre alimentare: 2- 4g% (hemiceluloze,
pec
Page 116
115
43. Pence B. & Dunn M.D. (1998) Nutrition & Women's Cancers. Washington DC, CRC Press.
44. Popa Monica - Food Hygiene and Human Health (2006) - course for medical students, Editura
-Napoca.
45. Popa Monica, Sîrbu (2006) - The Measurement of Body
Composition by Bioelectrical Impedance, Proceedings of AQTR 2006 (THETA 15), 2006
IEEE-TTTC Tome II, pp. 437-440.
46. Potier de Courcy G., Frelut ML, Fricker J, Martin A, Dupin H (2003)- Besoins nutritionnels et
apports conseillés pour la satisfaction de ces besoins - Encyclopédie Médico-Chirurgicale
Endocrinologie- Nutrition 10-308-A-
47. Remer Thomas, Friedrich Manz (1995) - Potential renal acid load of foods and its influence on
urine ph. Journal of the American Dietetic Association, Vol.95, No.7, 791-797.
48. Simopoulos AP. (2002) - The importance of the ratio of omega-6/omega-3 essential fatty
acids. The importance of the ratio of omega-6/omega-3 essential fatty acids. National Institutes
of Health. Biomed Pharmacother; 56(8):365-79.
49. -
edical, vol LXXI. - nr. 2, 211-216.
50. Sîrbu Dana (2004) - Hygiène de l'alimentation et nutrition - cours pour étudiants en médecine,
Ed. Medicala I. Hatieganu Cluj-Napoca.
51. Sîrbu Dana (2007)
-Napoca.
52. Popa Monica , Popa M.S (2009) - Anthropometric Measurements
for Assessment of Body Fat in Young People, IFMBE Springer Proceedings 26, 105 - 108,
ISBN 978-3-642-04291-1.
53. Sîrbu Dana, Popa Mo 2009) - Approaches on Vegetarian Diet and Its
Nutritional Risk in Youngs - Acta Alimentaria Akadémiai Kiadó, Budapest, Volume 38(3), pp
309-317, ISSN 0139-3006.
54. Sîrbu Dana, Popa (2007) - Anthropometric Predictive
Indicators and Dietary Intake for Nutritional Risk Assessment in Adolescents, Revista Medico-
-135.
55. Sizer Frances, Whitney Eleonor. Nutrition (2003) - Concepts and Controversies. Ninth Edition.
Thomson Learning /Wadsworth, ISBN 0534-57799-7.
56. Ulbricht, T.L.V. and Southgati, D.A.T. (1991). - Coronary heart desease: Seven dietary factors.
The Lancet, 338: 985-992.
57. USDA & USDHHS (2010 ) - Dietary Guidelines for Americans A report issued by the U.S.
Department of Agriculture and the U.S. Department of Health and Human Services
58. Willet W. (2013) Nutritional Epidemiology Oxford University Press, ISBN 978 0-19-975-
403-8.
59. ***AFSSA (2006) - Évaluation des risques liés à la présence de mycotoxines dans les chaînes
alimentaires humaine et animale - Rapport synthétique
http://www.anses.fr/sites/default/files/documents/RCCP-Ra-Mycotoxines.pdf
60. ***AHA (2012) - "Frequently Asked Questions about Fats" American Heart Association
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Frequen
tly-Asked-Questions-About-Fats_UCM_306069_Article.jsp#
61. ***ANSES(2010) Consommation des poissons, mollusques et crustacés.Aspects nutritionnels
- http://www.anses.fr/Documents/NUT2006sa0035Ra.pdf.
62. *** American Dietetic Association (2003) - Position of the American Dietetic Association and
Dietitians of Canada: Vegetarian diets. Journal of the American Dietetic Association p. 755.
63. ***Collège des Enseignants de Nutrition (2003) -
Masson, Volume 38 No 6.
http://en.wikipedia.org/wiki/U.S._Department_of_Agriculture
http://en.wikipedia.org/wiki/U.S._Department_of_Agriculture
http://en.wikipedia.org/wiki/U.S._Department_of_Health_and_Human_Services
http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Frequently-Asked-Questions-About-Fats_UCM_306069_Article.jsp
http://download.journals.elsevierhealth.com/pdfs/journals/0002-8223/PIIS0002822303002943.pdf
http://download.journals.elsevierhealth.com/pdfs/journals/0002-8223/PIIS0002822303002943.pdf
Mih
Highlight
Mih
Highlight
Page 117
116
64. ***Collège des Enseignants de Nutrition (2011) - La dépense énergétique - Support de Cours
(Version PDF) - Université Médicale Virtuelle Francophone. http://umvf.univ-
nantes.fr/nutrition/enseignement/nutrition_3/site/html/cours.pdf***EFSA « Acides gras trans :
examine les consommations alimentaires et les effets sur la
santé », Autorité européenne de sécurité des aliments, 2004.
65. ***FAO (2007)
nutritionnel
66. ***FAO (2013). Dietary protein quality evaluation in human nutrition - Report of an FAO
Expert Consultation Rome: Food and Agriculture Organization/World Health Organization.
67. ***FAOSTAT - Definitions and classifications of commodities Beverages. Sugar crops and
sweeteners and derived products, 1994.
68. ***"Food Fact Sheet - Cholesterol". British Dietetic Association. Retrieved 3 May 2012
http://www.bhf.org.uk/heart-health/prevention/healthy-eating/saturated-fat.aspx.
69. ***National Research Council (États-Unis) (1989) - Committee on Diet and Health. Diet and
Health: implications for reducing chronic disease risk. Washington. National Academy Press.
70. ***OMS (1996)- ort
71. ***Règlement (CE) n° 999/2001 du Parlement européen et du Conseil du 22 mai 2001 fixant
spongiformes transmissibles
72. ***Règlement (CE) N°178/2002 du Parlement européen et du Conseil établissant les principes
généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité
européenne de sécurité des aliments et fixant des procédures relatives à la sécurité des denrées
alimentaires
73. ***Website. PRAL Lists. http://www.healthconnexim.com. (Accesat 28.01.2014)
74. *** World Cancer Research Fund& American Institue for Cancer Research (2007) Food,
Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, Washington
DC, AICR, ISBN 978-0-9722522-2-5.
75. *** World Cancer Research Fund& American Institue for Cancer Research (1997) Food,
Nutrition, and the Prevention of Cancer: a global perspective, Washington DC, ISBN: 1 899533
05 2.
76. ***WHO Organisation panaméricaine de la santé (2008). The WHO Golden Rules for Safe
Food Preparation.http://www.paho.org/English/DD/PED/te_gold.htm
77. ***WHO/FAO Expert Consultation (2003) - Diet, Nutrition and the Prevention of Chronic
Diseases (WHO technical report series 916). World Health Organization. pp. 81 94. ISBN 92-
4-120916-X. Retrieved 2011-03-11.
78. *** Website: Alcohol and Health. http.//www. niaaa.nih.gov/ (accesat 29.01.2014)
http://umvf.univ-nantes.fr/nutrition/enseignement/nutrition_3/site/html/cours.pdf
http://umvf.univ-nantes.fr/nutrition/enseignement/nutrition_3/site/html/cours.pdf
http://www.bda.uk.com/foodfacts/cholesterol.pdf
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32001R0999:FR:NOT
http://www.contactalimentaire.com/fileadmin/ImageFichier_Archive/contact_alimentaire/Fichiers_Documents/Directives/reg2002-178c.pdf
http://www.who.int/hpr/NPH/docs/who_fao_expert_report.pdf
http://www.who.int/hpr/NPH/docs/who_fao_expert_report.pdf
http://en.wikipedia.org/wiki/International_Standard_Book_Number
http://en.wikipedia.org/wiki/Special:BookSources/92-4-120916-X
http://en.wikipedia.org/wiki/Special:BookSources/92-4-120916-X
