Voedingsdeskundige
Inhoud
1 – De rol van voeding............................................................................................................................1
1.1 Geschiedenis van voeding............................................................................................................1
1.2 Voeding en religie.........................................................................................................................2
1.3 Voeding en identiteit....................................................................................................................2
1.4 Sociale rol van voeding.................................................................................................................3
1.5 Trends in voeding.........................................................................................................................3
2 – Inleiding in de biologische wetenschap............................................................................................4
2.1 Levensverschijnselen....................................................................................................................4
2.2 Cytologie.......................................................................................................................................7
2.3 Histologie......................................................................................................................................9
3 – Spijsvertering en stofwisseling..........................................................................................................9
3.1 De Spijsvertering...........................................................................................................................9
3.2 De stofwisseling..........................................................................................................................13
4 – Macrovoedingsstoffen....................................................................................................................15
4.1 Koolhydraten..............................................................................................................................15
4.2 Eiwitten.......................................................................................................................................19
4.3 Vetten.........................................................................................................................................21
4.4 Vezels..........................................................................................................................................25
4.5 Alcohol........................................................................................................................................26
5 – Microvoedingsstoffen.....................................................................................................................27
5.1 Vitaminen...................................................................................................................................27
5.2 Mineralen...................................................................................................................................33
5.3 Bioactieve stoffen.......................................................................................................................39
5.4 Overige essentiële componenten...............................................................................................42
6 – Voedingsmiddelen..........................................................................................................................43
6.1 Voeding en energie.....................................................................................................................43
6.2 Voedingsmiddelen......................................................................................................................46
6.3 Voedsel inkopen, bewaren en bereiden.....................................................................................52
7 – Richtlijnen Goede Voeding en de Schijf van Vijf.......................................56
CIVAS
7.1 Richtlijnen Goede Voeding.........................................................................................................56
2022
7.2 De Schijf van Vijf.........................................................................................................................62
7.3 Verhouding binnen en buiten de schijf....................................................66
1
, 7.4 Aanbevolen hoeveelheden.........................................................................................................67
7.5 Adviezen per maaltijd.................................................................................................................68
8 – Alternatieve voedingspatronen......................................................................................................69
8.1 Vegetarisme................................................................................................................................69
8.2 Veganisme..................................................................................................................................71
8.3 Biologische voeding....................................................................................................................72
8.4 Ayurveda.....................................................................................................................................73
8.5 Macrobiotiek..............................................................................................................................74
8.6 Orthomoleculaire voeding..........................................................................................................75
9 – Voedingssupplementen..................................................................................................................78
9.1 Visies op voedingssuppletie........................................................................................................79
9.2 Wetgeving rondom voedingssupplementen...............................................................................80
9.3 Grondstoffen van voedingssupplementen..................................................................................82
9.4 Gebruik van voedingssupplementen..........................................................................................82
9.5 Overzicht van voedingssupplementen........................................................................................83
10 – Voedselveiligheid, -hygiëne en -wetgeving...................................................................................91
10.1 Voedselveiligheid......................................................................................................................91
10.2 Procedure voor voedselveiligheid en -hygiëne.........................................................................93
10.3 Voedingsinstanties en wetgeving.............................................................................................99
11 – Voeding en milieu.......................................................................................................................103
11.1 De rol van de overheid............................................................................................................103
11.2 De rol van de consument........................................................................................................103
11.3 Biologisch of niet?...................................................................................................................107
12 – Dieetmethoden...........................................................................................................................108
12.1 Overzicht van diëten...............................................................................................................109
12.2 Maaltijdvervangers.................................................................................................................122
12.3 Afslankmiddelen.....................................................................................................................124
12.4 Chirurgische ingrepen.............................................................................................................124
13 – Het belang van bewegen............................................................................................................126
13.1 Voordelen van bewegen.........................................................................................................126
13.2 Beweegrichtlijnen...................................................................................................................127
13.3 Bewegingsvormen..................................................................................................................127
13.4 Belangrijke aspecten bij bewegen..........................................................................................127
13.5 Beweging en energie..............................................................................................................127
13.6 Tips om meer te bewegen......................................................................................................128
13.7 Meer bewegen volhouden......................................................................................................129
2
, 13.8 Beweging opbouwen..............................................................................................................129
13.9 Bewegen en voeding...............................................................................................................130
14 – Het begeleidingsproces...............................................................................................................131
14.1 De intake.................................................................................................................................131
14.2 Meten en wegen.....................................................................................................................133
14.3 Voedingsanamnese.................................................................................................................135
14.4 Voedingsanalyse.....................................................................................................................136
14.5 Begeleidingsplan: plan van aanpak.........................................................................................137
14.6 Evaluatie.................................................................................................................................139
15 – Medisch onderzoek in relatie tot voeding..................................................................................139
15.1 Klinische chemie.....................................................................................................................139
15.2 Onderzoeken..........................................................................................................................140
15.3 Laboratoriumonderzoek interpreteren...................................................................................145
15.4 Zelftests..................................................................................................................................146
16 – Voedingsallergie en -intolerantie................................................................................................146
16.1 Inleiding..................................................................................................................................146
16.2 Voedselallergie.......................................................................................................................147
16.3 Meest voorkomende voedselallergieën en -intoleranties......................................................151
16.4 Voedselovergevoeligheid binnen het gezin............................................................................156
16.5 Wetgeving over allergenen.....................................................................................................156
17 – Vrije radicalen en antioxidanten.................................................................................................157
17.1 Oxidatie..................................................................................................................................158
17.2 Antioxidantwerking................................................................................................................159
17.3 Antioxidantendieet.................................................................................................................163
18 – Toxicologie en detoxificatie........................................................................................................163
18.1 Gifstoffen................................................................................................................................164
18.2 Uitscheidingsorganen en ontgiftingspaden............................................................................167
18.3 Het lichaam ontgiften.............................................................................................................174
19 – Ziektebeelden.............................................................................................................................178
19.1 Overgewicht...........................................................................................................................178
19.2 Ondergewicht.........................................................................................................................180
19.3 Darmklachten.........................................................................................................................181
19.4 Diabetes mellitus (suikerziekte)..............................................................................................182
19.5 Schildklierafwijking.................................................................................................................185
19.6 Candida (schimmelinfectie)....................................................................................................186
19.7 Migraine.................................................................................................................................187
3
, 20 – Specifieke voedingsadviezen......................................................................................................189
20.1 Voeding tijdens de zwangerschap..........................................................................................189
20.2 Babyvoeding...........................................................................................................................192
20.3 Voeding voor kinderen van 1 tot 4 jaar..................................................................................194
20.4 Voeding voor kinderen van 4 tot 18 jaar................................................................................195
20.5 Kinderen en overgewicht........................................................................................................196
20.6 Voeding voor ouderen............................................................................................................197
20.7 Voeding voor sporters............................................................................................................199
21 – De voedingsadviseur als coach...................................................................................................201
21.1 De juiste grondhouding..........................................................................................................201
21.2 Communicatievaardigheden...................................................................................................205
21.3 Begeleidingsmodellen.............................................................................................................209
22 – Een eigen praktijk opzetten........................................................................................................214
22.1 Informatie over de ondernemer en de onderneming.............................................................214
22.2 Het marketingplan..................................................................................................................219
22.3 Het financieel plan..................................................................................................................224
22.4 Administratie bijhouden.........................................................................................................225
22.5 Valkuilen voor starters............................................................................................................231
4
Inhoud
1 – De rol van voeding............................................................................................................................1
1.1 Geschiedenis van voeding............................................................................................................1
1.2 Voeding en religie.........................................................................................................................2
1.3 Voeding en identiteit....................................................................................................................2
1.4 Sociale rol van voeding.................................................................................................................3
1.5 Trends in voeding.........................................................................................................................3
2 – Inleiding in de biologische wetenschap............................................................................................4
2.1 Levensverschijnselen....................................................................................................................4
2.2 Cytologie.......................................................................................................................................7
2.3 Histologie......................................................................................................................................9
3 – Spijsvertering en stofwisseling..........................................................................................................9
3.1 De Spijsvertering...........................................................................................................................9
3.2 De stofwisseling..........................................................................................................................13
4 – Macrovoedingsstoffen....................................................................................................................15
4.1 Koolhydraten..............................................................................................................................15
4.2 Eiwitten.......................................................................................................................................19
4.3 Vetten.........................................................................................................................................21
4.4 Vezels..........................................................................................................................................25
4.5 Alcohol........................................................................................................................................26
5 – Microvoedingsstoffen.....................................................................................................................27
5.1 Vitaminen...................................................................................................................................27
5.2 Mineralen...................................................................................................................................33
5.3 Bioactieve stoffen.......................................................................................................................39
5.4 Overige essentiële componenten...............................................................................................42
6 – Voedingsmiddelen..........................................................................................................................43
6.1 Voeding en energie.....................................................................................................................43
6.2 Voedingsmiddelen......................................................................................................................46
6.3 Voedsel inkopen, bewaren en bereiden.....................................................................................52
7 – Richtlijnen Goede Voeding en de Schijf van Vijf.......................................56
CIVAS
7.1 Richtlijnen Goede Voeding.........................................................................................................56
2022
7.2 De Schijf van Vijf.........................................................................................................................62
7.3 Verhouding binnen en buiten de schijf....................................................66
1
, 7.4 Aanbevolen hoeveelheden.........................................................................................................67
7.5 Adviezen per maaltijd.................................................................................................................68
8 – Alternatieve voedingspatronen......................................................................................................69
8.1 Vegetarisme................................................................................................................................69
8.2 Veganisme..................................................................................................................................71
8.3 Biologische voeding....................................................................................................................72
8.4 Ayurveda.....................................................................................................................................73
8.5 Macrobiotiek..............................................................................................................................74
8.6 Orthomoleculaire voeding..........................................................................................................75
9 – Voedingssupplementen..................................................................................................................78
9.1 Visies op voedingssuppletie........................................................................................................79
9.2 Wetgeving rondom voedingssupplementen...............................................................................80
9.3 Grondstoffen van voedingssupplementen..................................................................................82
9.4 Gebruik van voedingssupplementen..........................................................................................82
9.5 Overzicht van voedingssupplementen........................................................................................83
10 – Voedselveiligheid, -hygiëne en -wetgeving...................................................................................91
10.1 Voedselveiligheid......................................................................................................................91
10.2 Procedure voor voedselveiligheid en -hygiëne.........................................................................93
10.3 Voedingsinstanties en wetgeving.............................................................................................99
11 – Voeding en milieu.......................................................................................................................103
11.1 De rol van de overheid............................................................................................................103
11.2 De rol van de consument........................................................................................................103
11.3 Biologisch of niet?...................................................................................................................107
12 – Dieetmethoden...........................................................................................................................108
12.1 Overzicht van diëten...............................................................................................................109
12.2 Maaltijdvervangers.................................................................................................................122
12.3 Afslankmiddelen.....................................................................................................................124
12.4 Chirurgische ingrepen.............................................................................................................124
13 – Het belang van bewegen............................................................................................................126
13.1 Voordelen van bewegen.........................................................................................................126
13.2 Beweegrichtlijnen...................................................................................................................127
13.3 Bewegingsvormen..................................................................................................................127
13.4 Belangrijke aspecten bij bewegen..........................................................................................127
13.5 Beweging en energie..............................................................................................................127
13.6 Tips om meer te bewegen......................................................................................................128
13.7 Meer bewegen volhouden......................................................................................................129
2
, 13.8 Beweging opbouwen..............................................................................................................129
13.9 Bewegen en voeding...............................................................................................................130
14 – Het begeleidingsproces...............................................................................................................131
14.1 De intake.................................................................................................................................131
14.2 Meten en wegen.....................................................................................................................133
14.3 Voedingsanamnese.................................................................................................................135
14.4 Voedingsanalyse.....................................................................................................................136
14.5 Begeleidingsplan: plan van aanpak.........................................................................................137
14.6 Evaluatie.................................................................................................................................139
15 – Medisch onderzoek in relatie tot voeding..................................................................................139
15.1 Klinische chemie.....................................................................................................................139
15.2 Onderzoeken..........................................................................................................................140
15.3 Laboratoriumonderzoek interpreteren...................................................................................145
15.4 Zelftests..................................................................................................................................146
16 – Voedingsallergie en -intolerantie................................................................................................146
16.1 Inleiding..................................................................................................................................146
16.2 Voedselallergie.......................................................................................................................147
16.3 Meest voorkomende voedselallergieën en -intoleranties......................................................151
16.4 Voedselovergevoeligheid binnen het gezin............................................................................156
16.5 Wetgeving over allergenen.....................................................................................................156
17 – Vrije radicalen en antioxidanten.................................................................................................157
17.1 Oxidatie..................................................................................................................................158
17.2 Antioxidantwerking................................................................................................................159
17.3 Antioxidantendieet.................................................................................................................163
18 – Toxicologie en detoxificatie........................................................................................................163
18.1 Gifstoffen................................................................................................................................164
18.2 Uitscheidingsorganen en ontgiftingspaden............................................................................167
18.3 Het lichaam ontgiften.............................................................................................................174
19 – Ziektebeelden.............................................................................................................................178
19.1 Overgewicht...........................................................................................................................178
19.2 Ondergewicht.........................................................................................................................180
19.3 Darmklachten.........................................................................................................................181
19.4 Diabetes mellitus (suikerziekte)..............................................................................................182
19.5 Schildklierafwijking.................................................................................................................185
19.6 Candida (schimmelinfectie)....................................................................................................186
19.7 Migraine.................................................................................................................................187
3
, 20 – Specifieke voedingsadviezen......................................................................................................189
20.1 Voeding tijdens de zwangerschap..........................................................................................189
20.2 Babyvoeding...........................................................................................................................192
20.3 Voeding voor kinderen van 1 tot 4 jaar..................................................................................194
20.4 Voeding voor kinderen van 4 tot 18 jaar................................................................................195
20.5 Kinderen en overgewicht........................................................................................................196
20.6 Voeding voor ouderen............................................................................................................197
20.7 Voeding voor sporters............................................................................................................199
21 – De voedingsadviseur als coach...................................................................................................201
21.1 De juiste grondhouding..........................................................................................................201
21.2 Communicatievaardigheden...................................................................................................205
21.3 Begeleidingsmodellen.............................................................................................................209
22 – Een eigen praktijk opzetten........................................................................................................214
22.1 Informatie over de ondernemer en de onderneming.............................................................214
22.2 Het marketingplan..................................................................................................................219
22.3 Het financieel plan..................................................................................................................224
22.4 Administratie bijhouden.........................................................................................................225
22.5 Valkuilen voor starters............................................................................................................231
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