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Samenvatting 3. Eiwitten

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korte en duidelijke samenvatting, met dit hoofdstuk en de andere hoofdstukken ben ik op het examen voedingsleer goed geslaagd

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3. Eiwitten
3.1 Vertering




3.2 Functies
Bouwstoffen voor lichaam.

Enzym  amylase
Hormoon  oxytocine
Handhaven colloïd- osmotische druk  albumine

3.3 Eigenschappen en aanbevelingen
Dierlijke eiwitten  vlees, vis, eieren, melkproducten
Plantaardige eiwitten  graanproducten, peulvruchten, noten

Essentiële aminozuren = eiwitten die lichaam zelf niet kan aanmaken en halen we uit
voeding.

Beter om te kiezen voor magere dierlijke producten en voldoende af te wisselen met
plantaardige eiwitbronnen.

3.4 Eiwitondervoeding
Voedingspatronen die niet juiste combinatie van calorieën bevatten, kunnen groei- en
ontwikkelingsproces hinderen en de afweer verzwakken.
Peuters in ontwikkelingslanden zijn gevoeliger voor infecties, mede door tekort aan eiwitten.

Verband tussen kenmerken en eiwitondervoeding:
- Dunne armen & benen  spieren verdwijnen meer
- Opvallend dikke buik  te kort aan albumine
- Ernstige groeiachterstand  eiwitten zijn bouwstenen door groei
- Vatbaar voor infecties  te weinig antistoffen

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