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Gesunde Ernährung

Gesunde Ernährung

          
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About the Book

Warum bleibt das Thema Ernährung in den Industrienationen über Jahrzehnte so brisant? Wie viele Gedanken des Tages kreisen um das richtige Essen sowie um Gesundheit und Vitalität? Unsere Lebensmittel sind heute so sicher wie nie; gleichzeitig stehen uns unzählige Ratgeber zur Verfügung, die uns helfen sollen, die richtigen Lebensmittel auszuwählen. Dennoch scheint es, als ob viele Menschen in der modernen Gesellschaft vergessen oder verlernt haben, was es bedeutet, genussvoll zu essen und dabei auch noch die Bedürfnisse ihres Körpers zu berücksichtigen. In der gängigen Literatur wurde bisweilen meist ein Ernährungstyp vernachlässigt, obwohl er wohl das Gros der Masse ausmachen dürfte: Der Genussmensch, der gerne isst und auch in Gesellschaft beherzt zugreifen möchte, ohne am nächsten Tag eine Gewichtszunahme befürchten zu müssen. Der keine strengen Regeln einhalten, keine Tabellen auswendig wissen und keine Lebensmittel komplett aus seinem Speiseplan herausstreichen möchte. Dieses moderne, wissenschaftlich recherchierte Ernährungskonzept legt den Fokus auf Gesundheit und Lebensführung. Eine anschauliche und prägnante Darstellung der Historie unserer westlich-europäischen Ernährungs- und Essweise führt den Leser zurück bis in die Steinzeit und zeigt auf, auf welche Nährstoffzusammensetzung unser Körper auch nach Jahrtausenden noch angewiesen ist. Ein kurzer Abriss der neueren Ernährungsweise in Deutschland seit 1900 veranschaulicht die Diskrepanz zwischen gängigen Ernährungsempfehlung und dem tatsächlichen Bedarf unseres Körpers. Unter Berücksichtigung der gesellschaftlichen Entwicklungen, wie Mobilität, Flexibilität und Lifestyle, ist ein spezielles Ernährungskonzept ausgearbeitet worden. Es wird der Spagat hergestellt, zwischen der artgerechten Menschenernährung, der bereits unsere steinzeitlichen Vorfahren folgten, und den modernen Gegebenheiten unserer westlichen Welt. Wissenschaftliche Hintergründe werden beleuchtet und begründen die Zentralaussagen des Buches.
About the Author: Sigrid Amann, Dipl. Ing. (FH) für Ernährung und Versorgungsmanagement. Als Expertin im Cateringbereich und der Gemeinschaftsverpflegung beschäftigt sich die Autorin seit Jahren sehr intensiv mit Ernährung und den unterschiedlichsten Ernährungsformen; ihr beruflicher Schwerpunkt ist vor allem das wachsende Thema der Außer-Haus-Verpflegung. Dabei fiel ihr auf, dass insbesondere berufstätige Menschen mit einem straffen Zeitplan und hoher Flexibilität oft Schwierigkeiten haben, eine gesunde und einfache Ernährungsform in den Alltag zu integrieren. Nach umfangreicher Recherche wurde dieses moderne und dauerhaft umsetzbare Ernährungskonzept in Buchform ausgearbeitet.


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Product Details
  • ISBN-13: 9783842892729
  • Publisher: Diplomica Verlag Gmbh
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Spine Width: 7 mm
  • Weight: 163 gr
  • ISBN-10: 3842892721
  • Publisher Date: 04 Mar 2013
  • Height: 210 mm
  • No of Pages: 128
  • Series Title: German
  • Sub Title: Zwischen Kohlenhydrat-Falle und Low Fat-Diskussion
  • Width: 148 mm


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