Pyramid food - Meat and fish

1. COMENIUS FOOD
THE TEENAGERS BETWEEN CULINARY TRADITION AND FASTFOOD
2012-2014
FOOD PYRAMID: MEAT AND FISH
By italian students and Comenius Team

2. Italian Team: meat and fish
POSITION IN THE PYRAMID:

3. The word MEAT is commonly used to
mean the edible parts of warmblooded animals, bred or wild, and can
also include
internal
organs, rentails
or offal
and blood.

4. Common meat
After the slaughter of animals (no
stressed) and a period of
maturation, muscle becomes meat
There are two kind of meat:
• Red meat is from cattle, horse, sheep,
pork and game
• White meat is from rabbits and poultry

5. Both are important for diet thanks
to high content and biological
value of proteins, B-group vitamin,
iron and mineral salts.
AVERAGE MEAT COMPOSITION
75% WATER
19% PROTEINS
5% FATS
1% MINERAL SALTS

6. HOW TO COOK?
•
•
•
•
•
Grilled (or broiled)
Roasted
Boiled
Stewed (braised or stewed)
Stuffed
IT IS ALSO POSSIBLE TO EAT
NOT COOKED MEAT AS
“TARTARE” OR “CARPACCIO”
BUT MIND THE HYGIENE !

7. CURED MEATS
They can be:
SAUSAGE
S
SAUSAGES and
SALAMI
CURED
MEATS
Are obtained from minced
meat, with the addition of
pork fat, salt, spices and
herbs. They are then stuffed
into casings, traditionally gut

8. Types of sausages
• Fresh: sausages and fresh sausages
• Cooked and/or smoked : Bologna,
Frankfurters
• Seasoned : salami (Soppressa from
Vicenza, Milan, Naples, Feline,
Cacciatorino, etc.).

9. CURED MEATS
Are obtained from the flesh subjected
to salting and seasoning.
The best known derive from pork, but
some can derive from other kinds of
animals.

10. Types of cured meats
•
•
•
•
•
•
Baked ham
Ham
Cooked shoulder
Bacon
Speck
Bresaola

11. Negative
characteristics of
cured meats
• ADDITIVES: nitrite, nitrate,
POLYPHOSPHATES
• Excessive SALT
• Excessive cholesterol (except ham)

12. It is proved that there are several
diseases related to a high consumption of
meat, such as cancer, atherosclerosis,
myocardial, gout, metabolic syndrome,
BSE, etc.
Meat is not essential in the diet, in fact
the number of vegetarians is increasing,
also for environmental reasons, but it is
equally true that the inclusion of animal
products makes it easier to achieve the
daily doses of different nutrients.
Anyway doctors recommend to consume
less than 70 g daily of meat and it should
be better to choose the white one

13. FISH
FISH is divided into two
categories:
•SALT FISH : sea bream, sea bass,
swordfish, cod, sole
•FRESHWATER FISH : trout, carp
TO EAT AT LEAST TWICE A WEEK!

14. NUTRITIONAL
• Proteins of high biological
value
• Lipids rich in omega-3
• Phospholipids
• Minerals (calcium, iodine,
phosphorus)
• Vitamins B, PP, A, D

15. BLUE FISH
It has a dark blue color on the back and
silvery on the belly
And it is mall
It abounds in the Mediterranean Sea.
The most popular:
Sardines, anchovies, mackerel, herring, gar
fish
value
milk
contains:
Proteins of high biological
Calcium: there is more than
Iron
Omega-3

17. Nutritional
Characteristics
High water content
Good proteins
A few fats
High cholesterol
Discrete vitamins and mineral
salts

18. THANK YOU
FOR YOUR
ATTENTION