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GLI ALIMENTI

Denise

Created on March 20, 2024

food

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Transcript

Lezione di tecnologia

Gli alimenti

Start

Indice

I principi nutritivi

I principali alimenti

Il valore energetico

L'alterazione degli alimenti

L'etichetta

Le tecnologie di conservazione

Video

Le linee guida per una sana alimentazione

Ringraziamenti

I principi nutritivi

I principi nutritivi

Il nostro corpo è costituito da sostanze organiche e da sostanze inorganiche (acqua e sali minerali). Tali sostanze costituiscono i principi nutritivi che assicurano le attività vitali, la crescita ed il mantenimento dello stato di salute.

Il valore energetico

Sulle confezioni dei prodotti alimentari sono indicate le caratteristiche nutrizionali: quantità di proteine, zuccheri e grassi e un numero che indica il valore energetico dello stesso alimento, ovvero la quantità di eneregia che viene fornita al nostro organismo da 100 g di quel prodotto.

L'etichetta contiene tante informazioni relative all'alimento:

  • La denominazione del prodotto
  • Le istruzioni per l'uso
  • La modalità di conservazione
  • Il luogo e l'origine di provenienza
  • La data di scadenza
  • L'elenco degli ingredienti
  • Il quantitativo netto

L'etichetta

Le linee guida per una sana alimentazione

Come mantenersi in salute?Segui queste linee guida!

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"Non riesco a sopportare quelli che non prendono seriamente il cibo".

Oscar Wilde

I principali alimenti

I cereali più coltivati sono:il frumento, il riso, il mais ecc da cui si ricavano la pasta ed il pane.Il latte che è un liquido prodotto dalle ghiandole mammarie dei mammiferi: bovini, ovini e caprini e da cui si ricava il formaggio. I prodotti della pesca si distinguono in: peschi, molluschi e crostacei. L'uovo è un alimento ad alto valore nutritivo ricco di proteine, grassi, sali minerali e vitamine. Gli ortaggi, la verdura e la frutta sono alimenti ricchi di acqua e con basso valore energetico.

L'alterazione degli alimenti

Gli alimenti non si conservano per molto tempo, anche se vengono ,mantenuti in frigorifero, al fresco. i fattori che determinano l'alterazione degli alimenti sono:

  • fattori fisici: luce e calore
  • fattori chimici: ossigeno e acqua
  • fattori biologici: enzimi e microrganismi.
L'azione combinata di luce, ossigeno ed enzimi provoca l'imbrunimento che causa cambiamento nei colori della frutta. La combinazione dell'ossigeno con i grassi determina il fenomeno dell'irrancidimento.

Le tecnologie di conservazione

  • Pastorizzazione: si usa per il latte, i succhi di frutta ecc. Si raggiunge una temperatura tra 70° e 80° che varia da pochi secondi a qualche minuto.
  • Essiccamento: serve per ridurre la presenza di acqua nell'alimento, ma altera i principi nutritivi contenuti nell'alimento.
  • Liofilizzazione: si basa sull'eliminazione di acqua per sublimazione, cioè un passaggio diretto dallo stato solido allo stato gassoso.
  • Refrigerazione: consiste nell'abbassare la temperatura dell'alimento, ma mantenendo al di sopra del punto di congelamento dei liquidi nella cellula, quindi tra 0° e 5°.

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Video

Ecco il video dedicato ai ragazzi utile per imparare a capire cosa significa seguire una dieta sana!

Grazie per l'attenzione!

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  1. Controlla il peso e mantieniti attivo
  2. Limita il consumo di grassi
  3. Mangia più cereali, legumi, ortaggi e frutta
  4. Evita di consumare troppi dolci
  5. Non eccedere con il sale
  6. Varia sempre la scelta