Voedingsleer: samenvatting
leerdoelen
Inhoud
Hoofdstuk 1: Algemene begrippen............................................................................................................................5
Definities..................................................................................................................................................................... 6
Xenobiotica & natuurlijke voorkomende toxines....................................................................................................6
Energiedens vs. nutriëntdens..................................................................................................................................7
Biologische beschikbarheid.....................................................................................................................................7
Voedingsbehoefte.......................................................................................................................................................7
Dosis-responsrelatie van een voedingsstof.............................................................................................................7
Soorten aanbevelingen............................................................................................................................................8
Soorten Dietary Referende Values (DRV)................................................................................................................8
Voedingsstatus & voedingstoestand...........................................................................................................................9
Hoofdstuk 2: Lichaamssamenstelling.......................................................................................................................10
5 niveaus van lichaamssamenstelling........................................................................................................................11
Compartimentsmodellen...........................................................................................................................................12
Onderzoeksmethoden lichaamssamenstelling..........................................................................................................12
Dubbel indirecte methode.....................................................................................................................................12
Antropometrie.......................................................................................................................................................12
Hoofdstuk 3: Energiemetabolsime...........................................................................................................................14
Eigenschappen...........................................................................................................................................................15
Wetten van thermodynamica....................................................................................................................................15
Energie in voeding.....................................................................................................................................................15
1.Brutoverbrandingsenergie..................................................................................................................................15
2.Verteerbare & metaboliseerbare energiewaarde..............................................................................................16
Energieverbruik van de mens....................................................................................................................................16
Energieverbruik meten..........................................................................................................................................16
Hoofdstuk 4: Koolhydraten......................................................................................................................................17
Inleiding..................................................................................................................................................................... 18
Indeling en eigenschappen........................................................................................................................................18
1.Monosachariden.................................................................................................................................................19
2.Disachariden.......................................................................................................................................................19
3.Oligosachariden..................................................................................................................................................19
4.Polysachariden...................................................................................................................................................20
Voorkomen in de voeding.........................................................................................................................................21
Fysiologie................................................................................................................................................................... 21
1
, Absorptie...............................................................................................................................................................21
Fermentatie van voedingsvezels en resistent zetmeel..........................................................................................21
Rol in het lichaam......................................................................................................................................................22
Glycemie – glucosemetabolisme...........................................................................................................................22
Gezondheidsaspecten...............................................................................................................................................24
Suikers vs. kunstmatige zoetstoffen......................................................................................................................24
Effecten van prebiotische KH.................................................................................................................................24
Mondgezondheid..................................................................................................................................................24
Diabetes.................................................................................................................................................................25
Lactose-intolerantie...............................................................................................................................................25
FODMAP................................................................................................................................................................25
Overgewicht & obesitas.........................................................................................................................................25
Hoofdstuk 5: Lipiden................................................................................................................................................26
Indeling...................................................................................................................................................................... 27
Glyceriden................................................................................................................................................................. 27
Indeling volgens ketenlengte.................................................................................................................................27
Indeling volgens verzadigingsgraad.......................................................................................................................27
Eigenschappen.......................................................................................................................................................28
Fosfolipiden...........................................................................................................................................................29
Sterolen/ steroïden...............................................................................................................................................29
Andere bestanddelen............................................................................................................................................29
Voorkomen van lipiden in de voeding.......................................................................................................................29
Bronnen van dierlijke vetten: landdieren..............................................................................................................30
Bronnen van dierlijke vetten: vis, schaal-schelpdieren, zeezoogdieren.................................................................30
Bronnen van plantaardige vetten..............................................................................................................................30
Overzicht bronnen vetzuren..................................................................................................................................31
Fysiologie van lipiden................................................................................................................................................32
Vertering................................................................................................................................................................32
Absorptie...............................................................................................................................................................33
Transport...............................................................................................................................................................33
Verder metabolisme..............................................................................................................................................34
Rol van lipiden in het lichaam....................................................................................................................................35
1.Energieopslag.....................................................................................................................................................35
2.Beschermende rol..............................................................................................................................................35
3.Structurele rol.....................................................................................................................................................35
4.Metabole rol.......................................................................................................................................................36
5.Rol in de voeding................................................................................................................................................36
Gezondheidsaspecten van lipiden.............................................................................................................................36
2
, 1.Essentiële vetzuren.............................................................................................................................................36
2.Invloed van voeding op lipiden- en lipoproteïnespiegels...................................................................................37
3.Gevolgen van te hoge inname vetten/vetzuren.................................................................................................37
Aanbevelingen...........................................................................................................................................................38
Hoofdstuk 6: Proteïnen...........................................................................................................................................38
Definitie..................................................................................................................................................................... 39
Indeling...................................................................................................................................................................... 41
Indeling op basis van herkomst.............................................................................................................................41
Indeling op basis van kwaliteit...............................................................................................................................42
Chemische methoden voor eiwitkwaliteit.............................................................................................................43
Voorkomen proteïne in de voeding...........................................................................................................................44
Limiterende AZ......................................................................................................................................................44
Snelle en trage proteïnen..........................................................................................................................................45
Fysiologie................................................................................................................................................................... 45
Vertering................................................................................................................................................................45
Stikstofbalans (B)...................................................................................................................................................47
Rol van proteïnen......................................................................................................................................................48
Fysiologische eigenschappen.................................................................................................................................48
Rol van proteïnen in de voeding............................................................................................................................48
Gezondheidseffecten.................................................................................................................................................49
Proteïneondervoeding...........................................................................................................................................49
Proteïneovervoeding.............................................................................................................................................49
Aangeboren stoornissen........................................................................................................................................49
Proteïne en allergie...............................................................................................................................................51
Andere relaties tot gezondheid.............................................................................................................................51
Voedingsaanbevelingen.............................................................................................................................................51
Praktische aanbevelingen......................................................................................................................................52
Hoofdstuk 7: Water.................................................................................................................................................53
Voorkomen in menselijk lichaam..............................................................................................................................54
Uitwisseling plasma-interstitieel compartiment........................................................................................................55
Fysiologie water.........................................................................................................................................................56
Regeling waterbalans: homeostase van osmolaire concentratie...........................................................................57
Rol water in het lichaam............................................................................................................................................57
Gezondheidsaspecten van water...............................................................................................................................58
Deficiëntie lichaamswater.....................................................................................................................................58
Vochtbehoefte...........................................................................................................................................................60
Hoofdstuk 8: Mineralen en spoorelementen...........................................................................................................61
Mineralen/sporenelementen....................................................................................................................................62
3
, Voorkomen in voeding..............................................................................................................................................62
Biologische beschikbaarheid.....................................................................................................................................63
Gezondheidsaspecten...............................................................................................................................................63
Deficiënties............................................................................................................................................................63
Hoofdstuk 9: Vitamines...........................................................................................................................................65
Definitie..................................................................................................................................................................... 66
Deficiënties................................................................................................................................................................66
Hoofdstuk 10: Alcohol, bioactieve stoffen & microbiotica.......................................................................................68
1.Alcohol.................................................................................................................................................................... 69
Absorptie...............................................................................................................................................................69
Metabolisme.........................................................................................................................................................69
Gezondheidsaspecten...........................................................................................................................................70
2.Bioactieve stoffen...................................................................................................................................................71
1.Polyfenolen.........................................................................................................................................................73
2.Carotenoïden......................................................................................................................................................73
3.Fytosterlolen.......................................................................................................................................................73
4.Organische zwavelverbindingen.........................................................................................................................73
5.Fytooestrogenen................................................................................................................................................73
3.Microbiotica...........................................................................................................................................................74
Microbiotica & gezondheid...................................................................................................................................74
4
leerdoelen
Inhoud
Hoofdstuk 1: Algemene begrippen............................................................................................................................5
Definities..................................................................................................................................................................... 6
Xenobiotica & natuurlijke voorkomende toxines....................................................................................................6
Energiedens vs. nutriëntdens..................................................................................................................................7
Biologische beschikbarheid.....................................................................................................................................7
Voedingsbehoefte.......................................................................................................................................................7
Dosis-responsrelatie van een voedingsstof.............................................................................................................7
Soorten aanbevelingen............................................................................................................................................8
Soorten Dietary Referende Values (DRV)................................................................................................................8
Voedingsstatus & voedingstoestand...........................................................................................................................9
Hoofdstuk 2: Lichaamssamenstelling.......................................................................................................................10
5 niveaus van lichaamssamenstelling........................................................................................................................11
Compartimentsmodellen...........................................................................................................................................12
Onderzoeksmethoden lichaamssamenstelling..........................................................................................................12
Dubbel indirecte methode.....................................................................................................................................12
Antropometrie.......................................................................................................................................................12
Hoofdstuk 3: Energiemetabolsime...........................................................................................................................14
Eigenschappen...........................................................................................................................................................15
Wetten van thermodynamica....................................................................................................................................15
Energie in voeding.....................................................................................................................................................15
1.Brutoverbrandingsenergie..................................................................................................................................15
2.Verteerbare & metaboliseerbare energiewaarde..............................................................................................16
Energieverbruik van de mens....................................................................................................................................16
Energieverbruik meten..........................................................................................................................................16
Hoofdstuk 4: Koolhydraten......................................................................................................................................17
Inleiding..................................................................................................................................................................... 18
Indeling en eigenschappen........................................................................................................................................18
1.Monosachariden.................................................................................................................................................19
2.Disachariden.......................................................................................................................................................19
3.Oligosachariden..................................................................................................................................................19
4.Polysachariden...................................................................................................................................................20
Voorkomen in de voeding.........................................................................................................................................21
Fysiologie................................................................................................................................................................... 21
1
, Absorptie...............................................................................................................................................................21
Fermentatie van voedingsvezels en resistent zetmeel..........................................................................................21
Rol in het lichaam......................................................................................................................................................22
Glycemie – glucosemetabolisme...........................................................................................................................22
Gezondheidsaspecten...............................................................................................................................................24
Suikers vs. kunstmatige zoetstoffen......................................................................................................................24
Effecten van prebiotische KH.................................................................................................................................24
Mondgezondheid..................................................................................................................................................24
Diabetes.................................................................................................................................................................25
Lactose-intolerantie...............................................................................................................................................25
FODMAP................................................................................................................................................................25
Overgewicht & obesitas.........................................................................................................................................25
Hoofdstuk 5: Lipiden................................................................................................................................................26
Indeling...................................................................................................................................................................... 27
Glyceriden................................................................................................................................................................. 27
Indeling volgens ketenlengte.................................................................................................................................27
Indeling volgens verzadigingsgraad.......................................................................................................................27
Eigenschappen.......................................................................................................................................................28
Fosfolipiden...........................................................................................................................................................29
Sterolen/ steroïden...............................................................................................................................................29
Andere bestanddelen............................................................................................................................................29
Voorkomen van lipiden in de voeding.......................................................................................................................29
Bronnen van dierlijke vetten: landdieren..............................................................................................................30
Bronnen van dierlijke vetten: vis, schaal-schelpdieren, zeezoogdieren.................................................................30
Bronnen van plantaardige vetten..............................................................................................................................30
Overzicht bronnen vetzuren..................................................................................................................................31
Fysiologie van lipiden................................................................................................................................................32
Vertering................................................................................................................................................................32
Absorptie...............................................................................................................................................................33
Transport...............................................................................................................................................................33
Verder metabolisme..............................................................................................................................................34
Rol van lipiden in het lichaam....................................................................................................................................35
1.Energieopslag.....................................................................................................................................................35
2.Beschermende rol..............................................................................................................................................35
3.Structurele rol.....................................................................................................................................................35
4.Metabole rol.......................................................................................................................................................36
5.Rol in de voeding................................................................................................................................................36
Gezondheidsaspecten van lipiden.............................................................................................................................36
2
, 1.Essentiële vetzuren.............................................................................................................................................36
2.Invloed van voeding op lipiden- en lipoproteïnespiegels...................................................................................37
3.Gevolgen van te hoge inname vetten/vetzuren.................................................................................................37
Aanbevelingen...........................................................................................................................................................38
Hoofdstuk 6: Proteïnen...........................................................................................................................................38
Definitie..................................................................................................................................................................... 39
Indeling...................................................................................................................................................................... 41
Indeling op basis van herkomst.............................................................................................................................41
Indeling op basis van kwaliteit...............................................................................................................................42
Chemische methoden voor eiwitkwaliteit.............................................................................................................43
Voorkomen proteïne in de voeding...........................................................................................................................44
Limiterende AZ......................................................................................................................................................44
Snelle en trage proteïnen..........................................................................................................................................45
Fysiologie................................................................................................................................................................... 45
Vertering................................................................................................................................................................45
Stikstofbalans (B)...................................................................................................................................................47
Rol van proteïnen......................................................................................................................................................48
Fysiologische eigenschappen.................................................................................................................................48
Rol van proteïnen in de voeding............................................................................................................................48
Gezondheidseffecten.................................................................................................................................................49
Proteïneondervoeding...........................................................................................................................................49
Proteïneovervoeding.............................................................................................................................................49
Aangeboren stoornissen........................................................................................................................................49
Proteïne en allergie...............................................................................................................................................51
Andere relaties tot gezondheid.............................................................................................................................51
Voedingsaanbevelingen.............................................................................................................................................51
Praktische aanbevelingen......................................................................................................................................52
Hoofdstuk 7: Water.................................................................................................................................................53
Voorkomen in menselijk lichaam..............................................................................................................................54
Uitwisseling plasma-interstitieel compartiment........................................................................................................55
Fysiologie water.........................................................................................................................................................56
Regeling waterbalans: homeostase van osmolaire concentratie...........................................................................57
Rol water in het lichaam............................................................................................................................................57
Gezondheidsaspecten van water...............................................................................................................................58
Deficiëntie lichaamswater.....................................................................................................................................58
Vochtbehoefte...........................................................................................................................................................60
Hoofdstuk 8: Mineralen en spoorelementen...........................................................................................................61
Mineralen/sporenelementen....................................................................................................................................62
3
, Voorkomen in voeding..............................................................................................................................................62
Biologische beschikbaarheid.....................................................................................................................................63
Gezondheidsaspecten...............................................................................................................................................63
Deficiënties............................................................................................................................................................63
Hoofdstuk 9: Vitamines...........................................................................................................................................65
Definitie..................................................................................................................................................................... 66
Deficiënties................................................................................................................................................................66
Hoofdstuk 10: Alcohol, bioactieve stoffen & microbiotica.......................................................................................68
1.Alcohol.................................................................................................................................................................... 69
Absorptie...............................................................................................................................................................69
Metabolisme.........................................................................................................................................................69
Gezondheidsaspecten...........................................................................................................................................70
2.Bioactieve stoffen...................................................................................................................................................71
1.Polyfenolen.........................................................................................................................................................73
2.Carotenoïden......................................................................................................................................................73
3.Fytosterlolen.......................................................................................................................................................73
4.Organische zwavelverbindingen.........................................................................................................................73
5.Fytooestrogenen................................................................................................................................................73
3.Microbiotica...........................................................................................................................................................74
Microbiotica & gezondheid...................................................................................................................................74
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