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Dietetika je veda o prehrani in zdravem na\u010dinu \u017eivljenja. Lahko jo vklju\u010dimo v vsa podro\u010dja medicine.<\/p>\n
Medicinska dietetika zajema:<\/strong><\/p>\n \u00d8\u00a0 higieno prehrane<\/p>\n \u00d8\u00a0 dru\u017ebeno dietetiko<\/p>\n \u00d8\u00a0 klini\u010dno prehrano<\/p>\n \u00d8\u00a0 rehabilitacijsko dietetiko.<\/p>\n <\/p>\n Zdravo prehranjevanje je sestavljeno iz:<\/p>\n \u00d8\u00a0 uravnote\u017eene prehrane<\/p>\n \u00d8\u00a0 varne prehrane<\/p>\n \u00d8\u00a0 funkcionalne prehrane<\/p>\n \u00d8\u00a0 biolo\u0161ko in gastronomsko sprejemljive hrane.<\/p>\n \u00d8\u00a0 anoreksija nevroza<\/p>\n \u00d8\u00a0 bulimija nevroza<\/p>\n \u00d8\u00a0 kompulzivno prenajedanje.<\/p>\n Zdrava prehranjevalna politika vklju\u010duje:<\/p>\n \u00d8\u00a0 pridelavo<\/p>\n \u00d8\u00a0 predelavo<\/p>\n \u00d8\u00a0 ponudbo cenovno dostopne hrane vsem dru\u017ebenim skupinam<\/p>\n \u00d8\u00a0 ustrezno u\u010denje o zdravi prehrani.<\/p>\n <\/strong><\/p>\n Antioksidanti so snovi, ki prepre\u010dujejo ali zavirajo oksidacijo druge snovi. Delujejo po principu odvzema prostih radikalov in darovanju vodikovih atomov.<\/p>\n Posledice delovanja prostih radikalov:<\/p>\n \u00d8\u00a0 bolezni srca in o\u017eilja, rak, oku\u017ebe<\/p>\n \u00d8\u00a0 sladkorna bolezen, Parkinsonova bolezen, artritis<\/p>\n \u00d8\u00a0 multipla sklerpoza, siva o\u010desna mrena, staranje.<\/p>\n \u00d8\u00a0 tokoferoli<\/p>\n \u00d8\u00a0 fenoli<\/p>\n \u00d8\u00a0 flavonoidi<\/p>\n \u00d8\u00a0 karatenoidi<\/p>\n \u00d8\u00a0 vitamin A in C<\/p>\n \u00d8\u00a0 aminokisline<\/p>\n \u00d8\u00a0 selen<\/p>\n \u00d8\u00a0 cink.<\/p>\n – vitamin C (jagodi\u010dje, ju\u017eno sadje, paprika, brokoli, brsti\u010dni ohrovt, zelena listnata zelenjava, krompir, paradi\u017enik, por)<\/p>\n – vitamin E (rastl. ma\u0161\u010dobe in olja, ore\u0161\u010dki, \u017eita, kal\u010dki, semena in nekatera zelenjava – \u0161pina\u010da, zelena, koroma\u010d)<\/p>\n – karatenoidi (marelice, agrumi, temno listnata zelenjava, korenje, paradi\u017enik, ohrovt, redkev, \u0161pina\u010da, brokoli)<\/p>\n – fenolne spojine (arome, di\u0161ave, barvila-za\u010dimbe, zeli\u0161\u010da, vino, \u010daji, \u017eita, soja)<\/p>\n – flavonoidi (antacianini- barva, flavani- aroma, flavoni- okus)<\/p>\n – selen (zeleno listnata zelenjava, \u010debula, \u010desen, \u017eita, p\u0161eni\u010dni kal\u010dki)<\/p>\n – cink (stro\u010dnice, neolu\u0161\u010dena \u017eita, semena)<\/p>\n – koencim Q 10 (sojino olje, ara\u0161idi).<\/p>\n <\/strong><\/p>\n Dietne vlaknine ali balastne snovi. Balastna dieta je varovalna pred zaprtjem, divertikulozo, rakom, debelostjo, sladkorno boleznijo, povi\u0161anim RR, boleznimi srca in o\u017eilja.<\/p>\n Topni balasti:\u00a0 – pektin<\/p>\n – rastlinska guma.<\/p>\n Upo\u010dasnijo resorpcijo OH, kar zni\u017euje glikemi\u010dni indeks, ni\u017eajo raven LDL, holesterola v \u017eol\u010du, zavirajo absorbcijo hranil, ve\u017eejo vodo (oves, jabolka).<\/p>\n Netopni balasti:\u00a0 – celuloza<\/p>\n – hemiceluloza<\/p>\n – lignin.<\/p>\n Pove\u010dajo volumen blata, podalj\u0161ajo ob\u010dutek sitosti.<\/p>\n <\/strong><\/p>\n Probiotika so mle\u010dnokislinske bakterije (ali lactobacili ali bifidobakterije), ki pomagajo pri vzdr\u017eevanju \u010drevesne flore. Lahko so v obliki tablet, kapsul ali fermentiranih mle\u010dnih izdelkov (jogurt, fermentirano mleko in sladko acidofilno mleko – probioti\u010dni pripravki.)<\/p>\n Koristni u\u010dinki probiotikov:<\/p>\n \u00d8\u00a0 pri motnjah v \u010drevesni mikroflori<\/p>\n \u00d8\u00a0 pri pomanjkljivem razvoju mikroflore<\/p>\n \u00d8\u00a0 pri izbolj\u0161anju zdravja (inhibicija karcinogeneze, zni\u017eevanje holesterola, pove\u010dana resorpcija kalcija, laktozna intoleranca, sinteza vitaminov)<\/p>\n \u00d8\u00a0 pomembno je u\u017eivanje probiotikov ob jemanju antibioti\u010dne terapije<\/p>\n \u00d8\u00a0 dodajajo jih v prehrano nedono\u0161en\u010dkov (dvig imunske odpornosti).<\/p>\n \u017dita so lahko prebavljivi ogljikovi hidrati.<\/p>\n Sestava \u017eit: \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0–\u00a0\u00a0\u00a0\u00a0 voda<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beljakovine<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ogljikovi hidrati<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ma\u0161\u010dobe<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 vitamini (A, B1, B2)<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 minerali (K, Ca, P, Fe)<\/p>\n \u00d8\u00a0 voda<\/p>\n \u00d8\u00a0 ogljikovi hidrati (banana veliko, melona malo)<\/p>\n \u00d8\u00a0 beljakovine<\/p>\n \u00d8\u00a0 sadne kisline<\/p>\n \u00d8\u00a0 ma\u0161\u010dobe (ve\u010d v lupinastem sadju)<\/p>\n \u00d8\u00a0 vitamini (C, A, B complex)<\/p>\n \u00d8\u00a0 minerali (Ca, P, Fe, Na, K, Mg)<\/p>\n <\/strong><\/p>\n Delitev sadja:<\/strong><\/p>\n \u00d8\u00a0 pe\u010dkato (jabolka, hru\u0161ke, kaki, nashi)<\/p>\n \u00d8\u00a0 ko\u0161\u010di\u010dasto (marelice, breskve, slive, \u010de\u0161nje, nektarine)<\/p>\n \u00d8\u00a0 jagodi\u010dasto (grozdje, jagode, maline, borovnice, kosmulje)<\/p>\n \u00d8\u00a0 lupinasto (orehi, le\u0161niki, mandlji, kostanj, ara\u0161idi).<\/p>\n <\/strong><\/p>\n Zelenjava z nizko energijsko vrednostjo:<\/p>\n \u00d8\u00a0 dosti vode<\/p>\n \u00d8\u00a0 vitamini<\/p>\n \u00d8\u00a0 minerali<\/p>\n \u00d8\u00a0 vlaknine.<\/p>\n Zelenjava z visoko energijsko vrednostjo:<\/p>\n \u00d8\u00a0 dosti beljakovin<\/p>\n \u00d8\u00a0 ogljikovi hidrati (krompir).<\/p>\n <\/strong><\/p>\n Delitev zelenjave:<\/strong><\/p>\n \u00d8\u00a0 solatnice in \u0161pina\u010dnice<\/p>\n \u00d8\u00a0 kapusnice (zelje, ohrovt, cveta\u010da, brokoli, kolerabica)<\/p>\n \u00d8\u00a0 korenovke (korenje, peter\u0161ilj, rde\u010da pesa, koleraba, repa)<\/p>\n \u00d8\u00a0 \u010debulnice (\u010debula, \u0161alotka, \u010desen, por)<\/p>\n \u00d8\u00a0 trajnice (rabarbara, arti\u010doke, hren, belu\u0161i)<\/p>\n \u00d8\u00a0 plodovke (paradi\u017enik, kumare, bu\u010de, paprika, jaj\u010devec)<\/p>\n \u00d8\u00a0 gomoljnice (krompir).<\/p>\n \u00d8\u00a0 beljakovine<\/p>\n \u00d8\u00a0 ogljikovi hidrati<\/p>\n \u00d8\u00a0 ma\u0161\u010dobe<\/p>\n \u00d8\u00a0 vitamini (C, B1, B2)<\/p>\n \u00d8\u00a0 minerali (Ca, K, P, Mg, Fe)<\/p>\n Mleko je funkcionalno \u017eivilo, vsebuje vse esencialne aminokisline.<\/p>\n \u00d8\u00a0 87% vode, 12,5% suhe snovi<\/p>\n \u00d8\u00a0 beljakovine 3,2% (kazein, albumin)<\/p>\n \u00d8\u00a0 ma\u0161\u010dobe 3,5-5,5%: -nasi\u010denih MK 2,4%<\/p>\n -mononenasi\u010denih MK 1,1%<\/p>\n -polinenasi\u010denih MK 0,1%-linolna in linolenska<\/p>\n -holesterol 14%<\/p>\n \u00d8\u00a0 ogljikovi hidrati 4,8% (disaharid laktoza)<\/p>\n \u00d8\u00a0 vitamini (A, D, E, K, B1, B2, B3, B5, B6, B9, B12, C)<\/p>\n \u00d8\u00a0 minerali (115 mg Ca, Na, K, P, v sledovih pa tudi Fe, Mg, Cl, Zn, Cu)<\/p>\n \u00d8\u00a0 druge snovi: mle\u010dna kislina, citronska kislina, lecitin, kreatin, encimi.<\/p>\n Vrste mleka:<\/strong><\/p>\n \u00d8\u00a0 \u00d8\u00a0 evaporirano mleko (zgo\u0161\u010deno, nezaslajeno)<\/p>\n \u00d8\u00a0 kondenzirano mleko (zgo\u0161\u010deno, sladko- 40% sladkorja)<\/p>\n \u00d8\u00a0 mleko v prahu (ima le 2-4% vode)<\/p>\n \u00d8\u00a0 fermentirano mleko (kislo mleko, acidofilno mleko, jogurt, kefir)<\/p>\n <\/strong><\/p>\n Mle\u010dni proizvodi:<\/strong><\/p>\n \u00d8\u00a0 smetana (10-35% ma\u0161\u010dobe)<\/p>\n \u00d8\u00a0 surovo maslo (do 82% ma\u0161\u010dobe)<\/p>\n \u00d8\u00a0 topljeno maslo (do 98% ma\u0161\u010dobe)<\/p>\n \u00d8\u00a0 pinjenec (hranilni napitek)<\/p>\n \u00d8\u00a0 kajmak (65-70% ma\u0161\u010dobe)<\/p>\n \u00d8\u00a0 siri (20-40% beljakovin, ma\u0161\u010doba v razli\u010dnih%, minerali Ca, P, K, Na, vitamini A in B complex, encimi).<\/p>\n Jajca vsebujejo vse esencialne aminokisline.<\/p>\n Beljak: – voda, beljakovine.<\/p>\n Rumenjak: – voda, beljakovine, ma\u0161\u010dobe, holesterol, vitamini A, D, E, K, minerali,\u00a0Encimi.<\/p>\n Med:<\/strong><\/p>\n \u00d8\u00a0 sladkor (glukoza, fruktoza, saharoza)<\/p>\n \u00d8\u00a0 beljakovine<\/p>\n \u00d8\u00a0 encimi<\/p>\n \u00d8\u00a0 vitamini<\/p>\n \u00d8\u00a0 minerali.<\/p>\n Sladkor<\/strong> je saharoza iz sladkorne pese, trsa, javorja.<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 rafiniran sladkor- bele barve<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 rjavi sladkor vsebuje manj saharoze in ve\u010d mineralov<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 umetna sladila.<\/p>\n \u00d8\u00a0 \u010caj – zeleni, \u010drni. Sestava: tein, tanin vitamin C, B1, B12, eteri\u010dna olja.<\/p>\n \u00d8\u00a0 Kava – sestavine: kofein, tanin, ma\u0161\u010dobe, fenoli in kisline, oleinska in palmitinska<\/p>\n kislina.<\/p>\n \u00d8\u00a0 Kakav – ma\u0161\u010dobe (kakavovo maslo), beljakovine, vlaknine (\u010dreslovine),alkaloid (teobromin), kofein, voda.<\/p>\n \u00d8\u00a0 voda<\/p>\n \u00d8\u00a0 beljakovine (mi\u0161i\u010dno, vezivno tkivo)<\/p>\n \u00d8\u00a0 ma\u0161\u010dobe (loj, mast, salo, trigliceridi, fosfolipidi, holesterol)<\/p>\n \u00d8\u00a0 ogljikovi hidrati<\/p>\n \u00d8\u00a0 minerali (Ca, P, K, Na, S, Mg, Fe).<\/p>\n Zorenje mesa:<\/strong><\/p>\n \u00d8\u00a0 glikoliti\u010dni procesi<\/span> (po zakolu)- glikogen se spremeni v mle\u010dno kislino, pH pade iz 7,4 na 5,5, \u017eival postane trda, trdo meso.<\/p>\n \u00d8\u00a0 proteoliti\u010dni procesi<\/span> (kasneje) – encimi razkrajajo beljakovine, meso postane mehko, so\u010dno, dobi zna\u010dilno barvo in aromo.<\/p>\n <\/span><\/p>\n \u00d8\u00a0 BELJAKOVINE,<\/em> dnevni vnos 10-15 % ali 0,8-1 g\/kg TT<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sestavljene so iz aminokislin (vseh je 30, \u010dlovek jih potrebuje 20.<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 poznamo: esencialne in neesencialne<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delimo jih na: enostavne- proteini in sestavljene- proteidi<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lastnosti B: koagulacija, topnost v vodi, tvorba gela<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1g B da pri izgorevanju 4 kcal\/g<\/p>\n Stanja, kjer imamo pove\u010dane potrebe po beljakovinah:<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 frakture dolgih kosti<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pomanjkanje B<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 hepatitis, ciroza jeter<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 opekline<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stres<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sepsa<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kirur\u0161ki posegi<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 rak, tuberkuloza.<\/p>\n <\/em><\/p>\n \u00d8\u00a0 MA\u0160\u010cOBE,<\/em> dnevni vnos 20-30% (za dolo\u010ditev ma\u0161\u010dobnih potreb sta dva dejavnika: ITM in aktivnost. So estri trivalentnega alkohola in vi\u0161jih ma\u0161\u010dobnih kislin.<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lo\u010dimo: prave ma\u0161\u010dobe (masti, olja) in ma\u0161\u010dobam podobne snovi (lipoidi)<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 holesterol: nastaja v jetrih, \u010de ga je preve\u010d se za\u010dne nalagati na notranjih stenah krvnih \u017eil, poznamo LDL (se nalaga in z zdravim na\u010dinom \u017eivljenja ga zni\u017eujemo) in HDL (omogo\u010da izplavljanje in prenos v jetra in z zdravim na\u010dinom \u017eivljenja ga zvi\u0161ujemo).<\/p>\n \u00d8\u00a0 OGLJIKOVI HIDRATI<\/em>, dnevni vnos 55-75 %:<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 enostavni: monosaharidi (glukoza, galaktoza, manoza, fruktoza)<\/p>\n disaharidi (saharoza, maltoza, laktoza)<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sestavljeni: glikogen, \u0161krob, balastne snovi \/ vlaknine.<\/p>\n – ENERGIJSKIH<\/em> potreb:<\/p>\n –\u00a0\u00a0\u00a0\u00a0 aktivnost<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stresne razmere<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kirur\u0161ki posegi<\/p>\n pove\u010dana stanja katabolizma:- opekline\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 -rak\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 -sepsa\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 -politravma.<\/p>\n – potrebe po BELJAKOVINAH: <\/em><\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 opekline<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 frakture dolgih kosti<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pomanjkanje beljakovin<\/p>\n –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 hepatitis, ciroza.<\/p>\n – potreb po balastnih \u017eivilih, VLAKNINAH<\/em>:<\/p>\n –\u00a0\u00a0 zaprtje,<\/p>\n –\u00a0\u00a0 debelost<\/p>\n –\u00a0\u00a0 bolezni srca in o\u017eilja<\/p>\n –\u00a0\u00a0 hipertenzija<\/p>\n –\u00a0\u00a0 \u017eol\u010dni kamni<\/p>\n –\u00a0\u00a0 rak debelega \u010drevesa.<\/p>\n Priporo\u010den dnevni vnos je 15-20 g\/1000 kcal vnosa (to je 40-50g\/dan).<\/p>\n ORS je kratica za oralno rehidracijsko solucijo (v lekarni jo dobimo pod imenom NELIT). Uporabljamo jo za zdravljenje akutne driske.<\/p>\n –\u00a0\u00a0\u00a0 ME\u0160ANA – u\u017eivanje vse hrane tako \u017eivalskega kot rastlinskega izvora.<\/p>\n –\u00a0\u00a0\u00a0 VEGETARIANSKA:- LAKTO-OVO oblika je la\u017eja oblika vegetarijanstva<\/p>\n odklanjajo samo meso (jedo ribe)<\/p>\n – FRUTARIANCI jedo sadje, zelenjavo in \u017eita. Odklanjajo<\/p>\n vse meso in \u017eivalske izdelke, le kdaj u\u017eivajo pecivo iz<\/p>\n mleka in jajc.<\/p>\n – STROGI VEGETARIANCI:<\/p>\n – vegani u\u017eivajo samo sadje, zelenjavo in \u017eita.<\/p>\n – strogi frutarianci u\u017eivajo samo sadje in ore\u0161\u010dke.<\/p>\n –\u00a0\u00a0\u00a0 MESNA: vsi dnevni obroki hrane vsebujejo meso, mle\u010dne izdelke, ribe, jajca.<\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n HACCP (Hazard Analitycal Critical Control Points) pomeni analizo tveganja kriti\u010dnih kontrolnih to\u010dk. Je orodje, je sistem, ki ugotavlja in ocenjuje dejavnike tveganja pri posameznih postopkih proizvodnje in prometa z \u017eivili (je sistem kontrole od njive do ust). V SLO je obvezna uporaba od 1.1.2003.<\/p>\n Omogo\u010da nam:<\/strong><\/p>\n \u00d8\u00a0 prepoznavanje kemi\u010dnih, mikrobiolo\u0161kih in fizikalnih agensov, ki lahko predstavljajo nevarnost za zdravje.<\/p>\n \u00d8\u00a0 izvajanje posebnih ukrepov za zagotavljanje zdravstvene ustreznosti (monitoring)<\/p>\n \u00d8\u00a0 vzpostavlja stalen nadzor na kriti\u010dnih kontrolnih to\u010dkah, kjer se tveganja lahko pojavijo<\/p>\n \u00d8\u00a0 HACCP je sistem<\/p>\n","protected":false},"excerpt":{"rendered":" Kaj je dietetika? Dietetika je veda o prehrani in zdravem na\u010dinu \u017eivljenja. Lahko jo vklju\u010dimo v vsa podro\u010dja medicine. Medicinska dietetika zajema: \u00d8\u00a0 higieno prehrane \u00d8\u00a0 dru\u017ebeno dietetiko \u00d8\u00a0 klini\u010dno prehrano \u00d8\u00a0 rehabilitacijsko dietetiko.<\/p>\n","protected":false},"author":336,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1031],"tags":[1037,1033,1036,1032,3668,1034,1038,1035],"class_list":["post-859","post","type-post","status-publish","format-standard","hentry","category-2letnik-prehrana-in-medicinska-dietetika","tag-antioksidanti","tag-dietetika","tag-motnje-hranjenja","tag-prehrana-in-medicinska-dietetika","tag-2letnik-prehrana-in-medicinska-dietetika","tag-prehranjevanjem-zivila","tag-prosti-radikali","tag-vitamini"],"_links":{"self":[{"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/posts\/859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/users\/336"}],"replies":[{"embeddable":true,"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/comments?post=859"}],"version-history":[{"count":0,"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/posts\/859\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/media?parent=859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/categories?post=859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.zdravstvena.info\/vsznj\/wp-json\/wp\/v2\/tags?post=859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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pasterizirano, sterilizirano in kuhano mleko\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mle\u010dne<\/p>\n\n
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