Suntem zi de zi bombardati de informatii inclusiv in ceea ce priveste nutritia.

Daca noi, adultii, ne asumam

alegerile alimentare facute, cei mici depind total de noi si de cunostintele noastre.

Exista cateva reguli pe care orice parinte trebuie sa le cunoasca, pentru a-si putea hrani sanatos copilul, explica
pentru Ziare.com nutritionistul Camelia Olteanu.

Astfel, dezvoltarea armonioasa a celor mici se bazeaza pe un consum echilibrat de substante nutritive: glucide,
lipide, proteine, vitamine, minerale, alaturi de fibre si apa, in concordanta cu necesitatile de crestere a
organismului.

Alimentatia dezechilibrata va avea ca rezultat aparitia unor carente ce vor determina in timp boli strans legate de
supra sau subalimentatie.

Un rol important in procesul cresterii il au calitatea si cantitatea alimentelor consumate si respectarea unor reguli
de bun simt in ceea ce priveste alimentatia.

Iata cateva principii generale de alimentatie a copiilor:

- Se mananca obligatoriu, la ore bine stabilite, 5 mese pe zi (3 mese principale si 2 gustari intermediare)
- Nu se mananca nimic intre aceste mese
- In timpul meselor se evita graba, infulecatul, cititul, privitul la televizor, vorbitul la telefon sau orice alte activitati
- Micul dejun este obligatoriu.

- Alimentatia va fi variata, cu ratiile bine calculate

- Se tine cont de preferintele alimentare ale copilului
- Se incearca substituirea unui aliment refuzat cu altul din aceeasi grupa alimentara

- Alimentele pentru gustari trebuie sa fie bogate in substante nutritive.

- Atmosfera la masa trebuie sa fie destinsa, placuta

- Repaus alimentar cu cel putin o ora si jumatate inainte de masa
- Se consuma de cel putin 2 ori pe saptamana carne si peste
- Carnea si pestele se prepara la cuptor, fierte, fripte sau la gratar, in nici un caz prajite. Snitele se vor consuma
ocazional.

- Se vor da copilului legume proaspete (preferabil cele colorate: verzi, rosii, portocalii) si cateva fructe in fiecare zi
- Acrirea alimentelor se va face cu zeama de lamaie sau bors proaspat
- Sa se consume fibre (din cereale, legume si fructe proaspete) deoarece combat constipatia, reduc absorbtia
glucidelor si lipidelor, produc saturatie
- Sa se consume zilnic cel putin 6-8 pahare de apa plata sau ceai de fructe sau plante, nu bauturi
carbogazoase/dulci.

- Consumul de sucuri de fructe stoarse proaspat se limiteaza la 200 ml/ zi mai ales in cazul
copiilor supraponderali
- Uleiul de masline, floarea soarelui se adauga crude in mancare, la sfarsitul prepararii termice
- Dulciurile vor fi facute in casa; preferabil tarte, gelatine, inghetate de fructe
- Se vor consuma produse zaharoase rafinate doar ocazional - nu sunt necesare pentru o alimentatie sanatoasa.

Alimente permise

 carne: pasare (fara pielita), vita, vitel, iepure, porc slab

 peste: macrou, stiuca, cod, salau, biban, stavrid etc.
 oua: 3-4/ saptamana
 lapte si produse lactate: cu continut mediu de grasime: lapte dulce, lapte batut, sana, chefir, iaurt simplu (nu cu
fructe sau alte adaosuri), branza telemea de vaca sau capra desarata, branza de vaci, urda, cas, branzica de
casa (perle de branza), branza Fagaras
 orez, paste, gris, fara sa se faca abuz
 fructe: toate
 legume: de preferat cat mai multe in stare cruda, in salate (contin fibre, minerale si vitamine). Cu moderatie
cartofii, mazarea verde, fasolea boabe, porumbul, nautul, lintea in cazul in care copilul depaseste greutatea
ideala
 cereale
 paine neagra, graham, secara, intermediara. Nu mai mult de 4 felii/ zi (100 g)
 unt (max 10-20 g/ zi
 uleiuri vegetale (masline, floarea soarelui, porumb, soia)

Alimente de evitat

 carne grasa (porc, oaie, miel, gasca, rata)

 mezeluri grase, salamuri, carnati, cremwursti, parizer, pate de ficat, lebar, toba
 organe
 costita, kaiser, piept ardelenesc, sunca taraneasca, jambon
 peste gras (somn, scrumbie, crap, morun, nisetru)
 conserve grase de carne si peste
 icre
 supe, ciorbe grase, indiferent cu ce carne sau drese cu smantana
 smantana, frisca, maioneza, sosuri
 paine alba, cornuri, chifle, covrigi, produse de patiserie (gogosi, merdenele, pateuri etc.)
 floricele
 zahar
 dulciuri concentrate (ciocolata, bomboane, napolitane, halva, prajituri de cofetarie, creme, inghetata, nuga,
serbet, dulceata, gem etc.)
 bauturi dulci (carbogazoase, siropuri, ceai imbuteliat etc.)
 condimente iuti: ardei iute, piper, mustar, hrean, otet (ar trebui inlocuit cu sucul de lamaie)
 muraturi
 cartofi prajiti, hamburgeri, snacks-uri, clatite si alte produse gen fast-food.

In cazul in care copilul este supraponderal sau obez se va tine cont de incarcatura calorica a alimentelor si se
va restrictiona cantitatea consumata, chiar daca aceste alimente sunt valoroase din punct de vedere nutritiv,
de exemplu:

 lapte integral gras, lapte praf

 branzeturi fermentate: cascaval, branza de burduf, telemea de bivolita, de oaie, de capra, branza topita, swaitzer,
branza feta
 fructe confiate, fructe uscate: smochine, stafide, curmale
 fructe oleaginoase: seminte de dovleac, floarea soarelui, fistic, alune, arahide, migdale, nuci, masline

Un factor important in dezvoltarea copilului il are mediul familial. De aceea ar trebui pus accentul pe educatia si
informarea corecta a parintilor. Acestia constituie modelul ce va fi urmat in viata de catre copii.

Vrei sa mananci sanatos? Tine cont de unul dintre cele mai importante principii ale alimentatiei

Nutritionist Camelia Olteanu

General Ledger Accountant
Talentor - București
apply online now

General Ledger Accountant

Automotive Industry

Location: Bucharest, Romania

Your future role:MISSION :

Guarantee the quality, reliability and perform month-end, quarter-end, year-end account closing activities and
reconciliations;

Correct and timely booking of payments and expenses as well as of payment receipts and other income (outside of
accounts receivables);

Meeting the deadlines for reporting in SURF;

Conduct required internal controls;

Support filing of company annual accounts.

He/she is the point of contact for any General Ledger issues / requests;

Guarantee the preparation and updating the documentation of all General Ledger processes;

Strong understanding of the systems used, how the dates are working and how the data are exported to the other
systems;

Active participation to process and efficiency improvement projects.

RESPONSIBILITIES:
Timely entry booking;

Correct entry booking;

Deep understanding of the bookings and performance of accounting analysis for accounts;

Timely reporting upload and validation in SURF;

Support filing of company annual accounts;

Assist Chief Accountants in accounting queries and issues;

The required service levels for General Ledger processes / issues / requests;

Up-to-date and accessible documentation for the processes.

ACTIVITY:
Set up, update and reconcile recurring entries;

Book and reconcile payroll;

Book and reconcile accruals, perform analysis for accruals;

Book and reconcile intercompany transactions;

Manage fixed assets and booking of investment, divestment and depreciation/amortization/impairment;

Book and verify other bookings;

Bank payments, respectively Multicash processing and bank payments booking;

Treasury –interest calculations for intercompany loans & reconciliation, respectively administration of cash pooling;

Conduct required internal controls and contribute to maintenance of an effective internal control framework around
General Ledger, closing and financial reporting activities ;

Perform month-end account closing activities and reconciliations;

Assist in filing annual accounts activities;

Reporting in SURF and FiRe;

The required service levels for General Ledger processes / issues /requests;

Ensure that all SLAs formally agreed are fully respected;

Ensure all requests (by all communication means including but not limiting to e-mail, phone, fax, letter) are received
in a timely manner and response time is minimized;

Ensure all requests are planned and handled properly;

Update and make accessible documentation for the processes;

Ensure, support and facilitate the development of processes and procedures.

Job requirements:
Professional skills

Work experience min 3 years, from which bookkeeping min 2 years;

Microsoft Office tool knowledge, Excel very good;

SAP experience;

Foreign languages knowledge: French min B1, English medium.

Personal Skills

Communication and relational skills.

Ability to work as part of a team.

Ability to demonstrate initiative and curiosity.