Nutrition 1.2 – Voeding –
Samenvatting
Inhoud
Week 1...................................................................................................................................................5
Leerdoelen.........................................................................................................................................5
Plantaardig vs keto............................................................................................................................5
Uiteindelijk gaat het om de energiebalans........................................................................................5
Soorten vetten...................................................................................................................................5
Vetzuren, lipoproteïnen.....................................................................................................................6
De baan van opname, visueel............................................................................................................6
Lipoproteïnen....................................................................................................................................6
Chylomicronen...............................................................................................................................6
VLDL...............................................................................................................................................6
LDL.................................................................................................................................................6
HDL................................................................................................................................................6
Een aantal bekende vetzuren in de voeding......................................................................................7
De opbouw van een vetzuur..............................................................................................................7
Semi-essentiële vetzuren...................................................................................................................7
Vetzuurfamilies..................................................................................................................................8
Cis versus Trans.................................................................................................................................8
Atherosclerose...................................................................................................................................9
Infiltratie van LDL...............................................................................................................................9
Hoeveel verzadigd vet? De S-curve....................................................................................................9
Andere factoren die leiden tot hart- en vaatziekten....................................................................10
Wetenschappelijke consensus.........................................................................................................10
SFA, MUFA, PUFA, trans-FA, door Mensink et al..........................................................................10
VCP..................................................................................................................................................11
Doel VCP......................................................................................................................................11
Methodiek VCP............................................................................................................................11
Onderzoekspopulatie...................................................................................................................12
Data-analyse................................................................................................................................12
Waarom twijfel over gezondheidseffecten van soorten vetten.......................................................13
BELANGRIJKE TOETSSTOF: ADH vet.................................................................................................13
, aparte ADH voor visvetzuren.......................................................................................................13
Aanbevelingen cholesterol..........................................................................................................13
Vervangende producten..............................................................................................................13
Week 2.................................................................................................................................................14
Leerdoelen.......................................................................................................................................14
Glycemische respons.......................................................................................................................14
Glycemische index (GI)....................................................................................................................14
Idee achter glycemische index.....................................................................................................14
Definitie glycemische index.........................................................................................................14
Hoe wordt de GI berekend?.........................................................................................................14
Wat van invloed op de GI?...........................................................................................................15
Glycemische belasting.................................................................................................................15
Controverses................................................................................................................................15
Wat kunnen we met de glycemische index?................................................................................15
Conclusie gezondheidsraad 2015.....................................................................................................16
Nieuwe richtlijn:...........................................................................................................................16
Gezondheidsraad 2006 (ook 2015)..............................................................................................16
In buitenland wel kwantitatieve aanbevelingen..........................................................................16
Verschillende namen voor dezelfde suikers....................................................................................16
Toegevoegde suikers.......................................................................................................................16
Waarom heb je koolhydraten nodig?..............................................................................................16
Aanbevolen hoeveelheid.................................................................................................................16
Endogene glucoseproductie............................................................................................................17
Week 3.................................................................................................................................................18
Leerdoelen.......................................................................................................................................18
Eiwit kwaliteit is afhankelijk van......................................................................................................18
Complete- en niet-complete eiwitten..............................................................................................18
Complementaire eiwitten................................................................................................................19
Eiwitkwaliteit bepaald.....................................................................................................................19
Eiwitbehoefte..................................................................................................................................19
Eiwitinname te meten door stikstofverlies in..................................................................................20
Berekening stikstofverlies............................................................................................................20
Extra behoefte bij............................................................................................................................20
Impact voedsel op klimaat...............................................................................................................20
Kennisclip mate van eiwitkwaliteit..................................................................................................21
Aminozuurscore...........................................................................................................................21
, Biologische waarde......................................................................................................................21
Net protein utilization (NPU) of netto eiwit benutting.................................................................21
Protein efficiency ratio (PER).......................................................................................................21
Week 4.................................................................................................................................................22
Leerdoelen.......................................................................................................................................22
Alcohol.............................................................................................................................................22
Hoeveel alcohol in een glas?............................................................................................................22
Terminologie alcoholgebruik...........................................................................................................22
Afbraak............................................................................................................................................22
Alcohol in het lichaam.....................................................................................................................23
Alcohol in maagdarmkanaal............................................................................................................23
Alcohol in de lever...........................................................................................................................23
Alcohol in de lever...........................................................................................................................24
Drugs en alcohol samen gaat niet goed...........................................................................................24
Alcohol en de hersenen...................................................................................................................24
Artikel: ALCOHOL’S DAMAGING EFFECTS ON THE BRAIN................................................................24
Alcohol en ondervoeding.................................................................................................................24
Gevolgen overmatig alcoholgebruik................................................................................................24
Alcohol en chronische ziekten.........................................................................................................25
Aanbeveling maximale alcoholconsumptie......................................................................................25
Aanbevelingen gezondheidsraad.................................................................................................25
In Nederland....................................................................................................................................26
Week 5.................................................................................................................................................27
Leerdoelen.......................................................................................................................................27
NaCl.................................................................................................................................................27
Atoommassa....................................................................................................................................27
Systolische en diastolische bloeddruk.............................................................................................28
Hypertensie of hoge bloeddruk.......................................................................................................28
Prevalentie hypertensie...................................................................................................................28
Factoren die de kans op hypertensie verhogen:..........................................................................29
Andere mogelijke nadelige effecten van het te veel eten van zout.................................................29
Advies..............................................................................................................................................29
Voorbeelden zout per portie...........................................................................................................30
Functies natrium..............................................................................................................................30
Week 6.................................................................................................................................................33
Leerdoelen.......................................................................................................................................33
, Definitie vezels.................................................................................................................................33
Voorbeelden van vezels...................................................................................................................33
Verschil zetmeel en vezels...............................................................................................................34
Resistente zetmelen........................................................................................................................35
Oplosbare en niet-oplosbare zetmelen...........................................................................................35
Hart- en vaatziekten........................................................................................................................35
Overgewicht en diabates ll..............................................................................................................36
Dikke darmkanker............................................................................................................................36
Richtlijnen........................................................................................................................................36
Waar is deze richtlijn op gebaseerd?...........................................................................................36
Te hoge inname...........................................................................................................................36
Samenvatting...................................................................................................................................37
Opdrachten werkcolleges....................................................................................................................38
Week 1.............................................................................................................................................38
Week 2: vetten.................................................................................................................................38
Week 3: koolhydraten.....................................................................................................................38
Week 4: eiwitten..............................................................................................................................38
Week 5: alcohol en zout..................................................................................................................38
Week 6: vezels.................................................................................................................................38
Week 7: oefenopdracht...................................................................................................................38
Samenvatting
Inhoud
Week 1...................................................................................................................................................5
Leerdoelen.........................................................................................................................................5
Plantaardig vs keto............................................................................................................................5
Uiteindelijk gaat het om de energiebalans........................................................................................5
Soorten vetten...................................................................................................................................5
Vetzuren, lipoproteïnen.....................................................................................................................6
De baan van opname, visueel............................................................................................................6
Lipoproteïnen....................................................................................................................................6
Chylomicronen...............................................................................................................................6
VLDL...............................................................................................................................................6
LDL.................................................................................................................................................6
HDL................................................................................................................................................6
Een aantal bekende vetzuren in de voeding......................................................................................7
De opbouw van een vetzuur..............................................................................................................7
Semi-essentiële vetzuren...................................................................................................................7
Vetzuurfamilies..................................................................................................................................8
Cis versus Trans.................................................................................................................................8
Atherosclerose...................................................................................................................................9
Infiltratie van LDL...............................................................................................................................9
Hoeveel verzadigd vet? De S-curve....................................................................................................9
Andere factoren die leiden tot hart- en vaatziekten....................................................................10
Wetenschappelijke consensus.........................................................................................................10
SFA, MUFA, PUFA, trans-FA, door Mensink et al..........................................................................10
VCP..................................................................................................................................................11
Doel VCP......................................................................................................................................11
Methodiek VCP............................................................................................................................11
Onderzoekspopulatie...................................................................................................................12
Data-analyse................................................................................................................................12
Waarom twijfel over gezondheidseffecten van soorten vetten.......................................................13
BELANGRIJKE TOETSSTOF: ADH vet.................................................................................................13
, aparte ADH voor visvetzuren.......................................................................................................13
Aanbevelingen cholesterol..........................................................................................................13
Vervangende producten..............................................................................................................13
Week 2.................................................................................................................................................14
Leerdoelen.......................................................................................................................................14
Glycemische respons.......................................................................................................................14
Glycemische index (GI)....................................................................................................................14
Idee achter glycemische index.....................................................................................................14
Definitie glycemische index.........................................................................................................14
Hoe wordt de GI berekend?.........................................................................................................14
Wat van invloed op de GI?...........................................................................................................15
Glycemische belasting.................................................................................................................15
Controverses................................................................................................................................15
Wat kunnen we met de glycemische index?................................................................................15
Conclusie gezondheidsraad 2015.....................................................................................................16
Nieuwe richtlijn:...........................................................................................................................16
Gezondheidsraad 2006 (ook 2015)..............................................................................................16
In buitenland wel kwantitatieve aanbevelingen..........................................................................16
Verschillende namen voor dezelfde suikers....................................................................................16
Toegevoegde suikers.......................................................................................................................16
Waarom heb je koolhydraten nodig?..............................................................................................16
Aanbevolen hoeveelheid.................................................................................................................16
Endogene glucoseproductie............................................................................................................17
Week 3.................................................................................................................................................18
Leerdoelen.......................................................................................................................................18
Eiwit kwaliteit is afhankelijk van......................................................................................................18
Complete- en niet-complete eiwitten..............................................................................................18
Complementaire eiwitten................................................................................................................19
Eiwitkwaliteit bepaald.....................................................................................................................19
Eiwitbehoefte..................................................................................................................................19
Eiwitinname te meten door stikstofverlies in..................................................................................20
Berekening stikstofverlies............................................................................................................20
Extra behoefte bij............................................................................................................................20
Impact voedsel op klimaat...............................................................................................................20
Kennisclip mate van eiwitkwaliteit..................................................................................................21
Aminozuurscore...........................................................................................................................21
, Biologische waarde......................................................................................................................21
Net protein utilization (NPU) of netto eiwit benutting.................................................................21
Protein efficiency ratio (PER).......................................................................................................21
Week 4.................................................................................................................................................22
Leerdoelen.......................................................................................................................................22
Alcohol.............................................................................................................................................22
Hoeveel alcohol in een glas?............................................................................................................22
Terminologie alcoholgebruik...........................................................................................................22
Afbraak............................................................................................................................................22
Alcohol in het lichaam.....................................................................................................................23
Alcohol in maagdarmkanaal............................................................................................................23
Alcohol in de lever...........................................................................................................................23
Alcohol in de lever...........................................................................................................................24
Drugs en alcohol samen gaat niet goed...........................................................................................24
Alcohol en de hersenen...................................................................................................................24
Artikel: ALCOHOL’S DAMAGING EFFECTS ON THE BRAIN................................................................24
Alcohol en ondervoeding.................................................................................................................24
Gevolgen overmatig alcoholgebruik................................................................................................24
Alcohol en chronische ziekten.........................................................................................................25
Aanbeveling maximale alcoholconsumptie......................................................................................25
Aanbevelingen gezondheidsraad.................................................................................................25
In Nederland....................................................................................................................................26
Week 5.................................................................................................................................................27
Leerdoelen.......................................................................................................................................27
NaCl.................................................................................................................................................27
Atoommassa....................................................................................................................................27
Systolische en diastolische bloeddruk.............................................................................................28
Hypertensie of hoge bloeddruk.......................................................................................................28
Prevalentie hypertensie...................................................................................................................28
Factoren die de kans op hypertensie verhogen:..........................................................................29
Andere mogelijke nadelige effecten van het te veel eten van zout.................................................29
Advies..............................................................................................................................................29
Voorbeelden zout per portie...........................................................................................................30
Functies natrium..............................................................................................................................30
Week 6.................................................................................................................................................33
Leerdoelen.......................................................................................................................................33
, Definitie vezels.................................................................................................................................33
Voorbeelden van vezels...................................................................................................................33
Verschil zetmeel en vezels...............................................................................................................34
Resistente zetmelen........................................................................................................................35
Oplosbare en niet-oplosbare zetmelen...........................................................................................35
Hart- en vaatziekten........................................................................................................................35
Overgewicht en diabates ll..............................................................................................................36
Dikke darmkanker............................................................................................................................36
Richtlijnen........................................................................................................................................36
Waar is deze richtlijn op gebaseerd?...........................................................................................36
Te hoge inname...........................................................................................................................36
Samenvatting...................................................................................................................................37
Opdrachten werkcolleges....................................................................................................................38
Week 1.............................................................................................................................................38
Week 2: vetten.................................................................................................................................38
Week 3: koolhydraten.....................................................................................................................38
Week 4: eiwitten..............................................................................................................................38
Week 5: alcohol en zout..................................................................................................................38
Week 6: vezels.................................................................................................................................38
Week 7: oefenopdracht...................................................................................................................38
