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Cerealele integrale Painea integrala Fructele Legumele Orezul brun Turtele si biscuitii de ovaz Orzul Fasolea Lintea Cartofii
Cerealele rafinate Painea alba Gogosile Biscuitii Prajiturile Bauturile acidulate Crispurile Chipsurile Pastele fainoase Siropurile din dulceata
http://www.slabirefarafoame.ro/programproteic.php
Pentru ca dieta bogata in proteine sa aiba succes, trebuie consumate urmatoarele produse:
ALIMENTE cu continut mai mare de carbohidrati - nu mancati mai mult de patru portii pe saptamana FRUCTE, LEGUME Caise Piersici Mazare Prune dovleac zmeura varza murata capsuni pepene verde suc de fructe rosii PROTEINE carne rosie branzeturi branza de vaci Nuci GRASIMI unt ulei de floarea-soarelui crema de branza smantana degresata BAUTURI suc de rosii Herbal Aloe
ALIMENTE bogate in carbohidrati - INTERZISEPainea si toate alimentele inrudite Branzeturi grase Produse de patiserie, prajituri, gogosi Cereale de orice fel Fasole, mazare, linte Paste de orice fel Mamaliga Legume radacinoase (morcovi, ceapa uscata) snacks-uri orez cartofi Lapte si iaurt Carne procesata (slanina, mezeluri) Alimente cu continut ridicat de sare Peste afumat Margarina si alte grasimi saturate
ciuperci; pentru ciuperci fierte, 12g net carbs inseamna 3.1 g la 100g, deci ar fi aprox 400g ridichie NA 1.8g la 100g, deci aprox 600g arpagic (chive) NA laptuca (lettuce) 1.5g la 100g, deci 800g castravete 3.1g la 100g, deci 400g anghinare 5.10g la 100g, deci 250g dovleac 6g la 100g, deci 200g sparanghel 1.8g la 100g, deci 600g varza acra, varza creata; varza simpla: 3.3 la 100g, deci 400g vinata 2.3g la 100g, deci 500g spanac la conserva 1.3g la 100g, deci cam 900g broccoli gatit 4g la 100g, deci 300g rosie 2.7g la 100g, deci 500g praz 12.4g la 100g, deci 100g bama NA ceapa NA conopida 2.8g la 100g, deci 400g
10 grame de carbohidrati
Posted on March 30th, 2009 by Ionut Pentru a va fi mai usor, iata cat inseamna 10g carbohidrati. Sper ca asa veti sti ce sa gustati seara cand va e foame si simtiti nevoia sa rontaiti cate ceva La fructe, cand vorbesc de cana, ma refer la fructele taiate in bucati. Sper sa va ajute. 1/2 cana migdale 55g de arahide prajite 1/4 cana fistic 3/4 cana nuci 1/2 cana de seminte de dovleac 1/3 can cu seminte de susan 55g seminte de floarea-soarelui 1/2 cana morcovi taiati rondele 1/2 cana mazare 1/4 cana ridichii 1/2 mar 12 cirese 1 piersica 12 struguri 1 cana cu capsuni 1/2 grapefruit 1 kiwi
Sugary foods: Sugar is a concentrated form of carbohydrate and an easy way of adding energy to the diet. Be aware that good dental hygiene is important, especially if sweet foods/drinks are taken between meals. NB: this group of foods is not advisable if
you have raised blood sugars. Sugar (brown/white), syrups, jam, honey, marmalade Sweets, chocolates, desserts, sweet cakes and biscuits Sugary drinks: fizzy, squashes/cordials, lucozade & isotonic/sports drinks Good sources of fat: Fats are the most concentrated source of calories, giving twice as many calories as a similar portion of carbohydrate or protein. A few people are intolerant to fat and find it aggravates diarrhoea therefore should not increase levels in the diet. For the majority it is the easiest nutrient to increase when appetite is poor and energy density is needed in the diet; it can then be used at a more moderate level once weight and appetite have improved. (Try to increase unsaturated fats (plant-based) in preference to animal fats.) Vegetable based cooking oils (e.g. olive and sunflower oils) Butter, margarines and spreads Mayonnaise (pasteurised), salad cream, dressings Full fat dairy products: milk, cheeses, cream/sour cream/creme fraiche, yoghurts, fromage frais Nuts (including peanut butter); seeds (including sesame seeds and tahini) Oily fish (e.g. sardines, mackerel, pilchards, salmon): tinned in oil or fresh Dips(e.g. houmous, taramasalata, cream cheeses, avocado/guacamole, salsa & sour cream) with crisps/tortilla chips/pitta bread Croissants, pastries, chocolate Fruits & vegetables: A persistently poor dietary intake can lead to a lack of certain nutrients. While fruit and vegetables are an important source of vitamins and minerals these foods are also filling, low in calories, and provide little if any protein. Fruit and vegetable portions should not be excessive. The following suggests ways to use these foods in a more calorie-dense way. A multivitamin and mineral preparation can be prescribed from your clinic and may be advisable to correct any potential deficiencies. Fruit: Serve fruit (fresh/tinned in syrup/frozen) with yoghurt, ice-cream, custard, cream or add to a milkshake. Dried fruit is higher in calories than fresh, but equally high in vitamins and minerals. Add dried apricots, prunes, apples, and pineapples to breakfast cereal or yoghurt. Eat with nuts as a snack. Add raisins or sultanas to curries, rice dishes or salads. Fruit juice is a more concentrated calorie source than fruit, often easier to consume if appetite is poor. Fruit puddings are useful: try fools, compotes, pies, crumbles, pastries, tinned in syrup. Vegetables & salads: Add olive oil or cheese to roasted vegetables. Serve veg. with cheese sauce and breadcrumbs. Add olive paste, pesto, cheese sauces to mashed potatoes and pasta. Serve crudits with high calorie dips (see fats section). Add avocado, sundried tomatoes, olives, nuts, cubes of cheese, croutons to salads and use dressings. D rinks: Choose nutritious fluids in preference to low calorie drinks, water, coffee and tea which fill you up.
If appetite is poor a large proportion of your calories can be acquired from high calorie fluids e.g. fruit juice, milk (fortified), milkshakes, drinking yoghurts, fizzy drinks, squashes/cordials, Ribena.