TRADICIONALNA HRANA

Tradicionalna hrana i nutritivni faktori rizika

Tradicionalna hrana predstavlja značajan deo ishrane srpske populacije. Više 30% dnevnog unosa svih nutrimenata potiče iz tradicionalno pripremljenih

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jela. Imajući u vidu da ona umnogome doprinose unosu ukupnih masti, čak do 49% (u grupama nižeg ekonomstog statusa), evidentno je da se

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mogu povezati sa nutritivnim faktorima rizika za razvoj kardiovaskularnih oboljenja koja predstavljaju najčešće uzroke morbiditeta i mortaliteta u Srbiji.

Centar izuzetne vrednosti u oblasti istraživanja ishrane i metabolizma razvija bazu podataka o tradicionalnim jelima (sa njihovim recepturama i nutrimentima) koristeći Srpsku bazu podataka o namirnicama i DIETASSESS- program za nutritivna izračunavanja koji će pomoći da se ustanovi da li i kako je tradicionalna hrana povezana sa razvojem nutritivnih faktrora rizika za KVB, uzimajući u obzir i mnogobrojne faktore kao što su način pripreme i vrste masnoće korišćene u pripremi hrane, mesto i vreme konzumiranja, učestalost, dostupnost, itd.

Jovan Erdeljanovic – Srpska Narodna Jela i Pica


Hrana sa dušom – Srbija

Izjava Dr Marije Glibetić

Dešavanja/Najave

Arhiva

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