Documente Academic
Documente Profesional
Documente Cultură
ANAMNEZA
INFORMATII GENERALE
DATA:
SEX _F_
VARSTA _27_
20.04.2014
EMAIL marina@stepout.ro
COPII _1_
INFORMATII MEDICALE
GRUPA SANGVINA _ 0_
SUPLIMENTE ALIMENTARE (vitamine, minerale, aminoacizi, pastile slabit, laxative, etc.) : vitamine
Elevit, Magne B6, Ulei de Somon, Fier,
ANALIZE: (data efectuarii analizelor): 17.03.2014
ANALIZA
VALORI ACTUALE
VALORI NORMALE
TENSIUNE ARTERIALA:
HEMOGLOBINA
10.1 g / dL
12.0 15.0 g / dL
HEMATOCRIT
31.8 %
36.0 % 46.0 %
CONCENTRATIE HEMOGLOBINA
ERITROCITARA MEDIE
31.8 g / dL
32.0 35.5
GLUCOZA
74 mg / dL
65.0 115.0 mg / dL
FIBRINOGEN
523 mg / dL
200 393 mg / dL
ACID URIC
3.3 mg / dL
2.6 6.0 mg / dL
CREATININA
0.6 mg / dL
0.6 1.0 mg / dL
40.7 g / dL
37.0 170.0 g / dL
SODIU
POTASIU
CALCIU TOTAL
CALCIU IONIC
MAGNEZIU
SIDEREMIE
COLESTEROL TOTAL
HDL
LDL
TRIGLICERIDE
ISTORIC MEDICAL:
BOALA / SIMPTOM
PERSONA
L (varsta)
FAMILIE
DESCRIERE / OBSERVATII
(varsta)
ALERGII
ANEMIE
ANXIETATE /ATACURI PANICA
26
In timpul sarcinii
ASTM
BOLI AUTOIMUNE
CANCER
>60
Bunicii
OBOSEALA CRONICA
DEPRESIE
DIABET
BOLI PIELE
INTOLERANTE / ALERGII
ALIMENTARE
BOLI FIERE
GUTA
BOLI CARDIOVASCULARE
HEPATITA
BOLI INIMA
DISLIPIDEMII
HIPERTENSIUNE ARTERIALA
HIPOTENSIUNE ARTERIALA
HIPER / HIPO GLICEMIE
BOLI DIGESTIVE
16
Gastrita
20
Pneumonie
27
Fibrom
BOLI RINICHI
BOLI PLAMANI
BOLI FICAT
OSTEOPOROZA
SINDROM PM
OVARE POLICHISTICE
PROSTATA
TIROIDA
BOLI DIGESTIVE
ALTELE
ACTIVITATE
TIP / INTENSITATE
( scazuta moderata
ridicata)
NR. ZILE /
SAPTAMANA
DURATA
(ore)
YOGA / STRETCHING
CARDIO / AEROBIC
(alergat,bicicleta,inot,kangoo etc.)
ANTRENAMENT REZISTENTA
(antrenament cu greutati, pilates, clase
tonifiere)
SPORTURI RECREERE
ALTELE
EVALUARE CORPORALA
DESCRIE CE PRESUPUNE FIZIC ACEST OBIECTIV PENTRU TINE (cum te vezi la momentul
atingerii obiectivului) Ma vad cel putin la fel cum eram inainte sa raman insarcinata, fara celulita, sa
elimin burta total si pe cat posibil sa tonifiez corpul
CE ANUMTE TE MOTIVEAZA / IMPINGE SPRE ACEST OBIECTIV Kilogramele in plus ma fac sa
nu imi placa sa ma uit in oglinda, burta inca a ramas iar celulita este in floare
CARE CONSIDERI CA AR PUTEA FI CELE MAI MARI PROVOCARI / PIEDICI ALE TALE IN
ATINGEREA OBIECTIVULUI (familie, program, bani etc.) Programul solicitant cu bebelusul, timpul
limitat de gatit si de sala.
NECESAR ENERGETIC PENTRU ATINGEREA OBIECTIVULUI:
__2498__ Total kcal
___15___ Proteine (% kcal) _95__ Proteine ( g ) ___1,3__ Proteine (g/kg)
___61___ Carbohidrati (% kcal) __382__ Carbo ( g ) __5,23____ Carbo (g/kg)
___24___ Grasimi (% kcal) __66__ Grasimi ( g ) ___0,9___ Grasimi (g/kg)
____35__ Fibre (g)
ALTE MENTIUNI: obiectivul care trebuie urmarit este o alimentatie sanatoasa si adecvata care sa
ajute organismul sa furnizeze cantitatea necesara de lapte fara ca organismul mamei sa aiba de suferit
asadar valorile nutritionale vor fi conforme cu acest obiectiv si nu conforme cu obiectivul dorit de
clienta ( slabirea a 16 kg in 4 luni de alaptare)
STIL DE VIATA ALIMENTAR
ISTORIC DIETE:
1.
IN PREZENT TII O DIETA / UN REGIM ANUME SAU AI TINUT IN TRECUT? __X__DA ______
NU
2.
Dieta low carb 26 am fost la nutritionist, am tinut doar 2 sapt, apoi am aflat de sarcina
Dieta Dukan 25 am slabit 6 kg si au revenit
3.
4.
5.
2.
3.
4.
CUM PREPARI DE OBICEI ALIMENTELE? (prajite, la cuptor, la abur, fierte etc.) Avand In vedere ca
alaptez, gatesc la cuptor si la abur
5.
CARE E METODA PREFERATA DE GATIT? DE CE? La abur este cel mai usor
6.
CINE FACE CUMPARATURILE CEL MAI DES? DE UNDE? Eu, din Cora
7.
8.
9.
NICIODATA
FAST FOOD
2-3 ori /
luna
MANCARE
RESTAURANT
1 data /
sapt
2-3 ori /
sapt
4-5 ori /
sapt
1 data /
zi
SEMI-PREPARATE
MANCARE GATITA
ACASA
CARNE VITA
CARNE PORC
CARNE MIEL
CARNE PUI
ORGANE
2-3 ori /
zi
X
X
LEGUMINOASE
BISCUITI /
NAPOLITANE /
CROISSANTE
PRODUSE PATISERIE
COVRIGI
CHIPSURI / ALTE
SNACKSURI
CEREALE INTEGRALE
CEREALE RAFINATE
(paste albe, paine alba,
orez alb)
FRUCTE
PROASPETE/CONGEL
ATE
FRUCTE GATITE
LEGUME PROASPETE
LEGUME GATITE
LEGUME VERZI/CU
FRUNZE VERDE
INCHIS
CONSERVE LEGUME /
FRUCTE
CONSERVE PESTE
MARGARINA
LAPTE
X
X
LACTATE (IAURT,
UNT)
BRANZETURI
OUA
CARTOFI PRAJITI
CARNE PRAJITA
ALIMENTE CU ZAHAR
ADAUGAT
INDULCITORI
ARTIFICIALI
ALIMENTE CU
INDULCITORI
ARTIFICIALI
NUCI/ SEMINTE/
ALUNE
GRASIMI (ULEI,
MAIONEZA,UNT,FRIS
CA)
TIP BAUTURA
CAFEA NORMALA
CAFEA
DECOFEINIZATA
APA PLATA
2l pe zi
APA CARBOGAZOASA
SUC NATURAL DE
FRUCTE
1-2/sapt - limonada
BAUTURI
CARBOGAZOASE
DULCI
BAUTURI DE TIP
COLA
BAUTURI DIETETICE (
CU INDULCITORI
ARTIFICIALI)
BAUTURI SPORTIVI
(izotonice etc. )
BAUTURI
ENERGIZANTE
CANTITATE
ZILNICA
CANTITATE
SAPTAMANALA
0.5 l/sapt
25. BAZANDU-TE PE FELUL IN CARE MANANCI IN MOD REGULAT, CARE DIN AFIRMATIILE DE
MAI JOS TE REPREZINTA:
_X_ MANANC REPEDE
___MANANC NOAPTEA-TARZIU
___RESTRICTIONEZ GRASIMI
___RESTRICTIONEZ CALORII
Concluzii anamneza
-
O usoara anemie si analize de sange cu valori in afara celor normale, situatii insa normale
avand in vedere sarcina (analizele sunt facute in ultima luna de sarcina )
Kilograme prea multe castigate in sarcina datorita obiceiurilor alimentare nesanatoase (
mananc mult si rar, sar peste mese, mananc repede, pe fond emotional, neregulat) la care
s-a adaugat gandirea sunt insarcinata deci imi permit sa mananc orice si oricat
Obiective nerealiste slabire in perioada alaptarii + Slabire 16 kg in 4 luni
Constientizare a comportamentelor daunatoare
Solutii si propuneri
-
ALAPTAREA
Laptele matern este cea mai buna hrana pe care nou-nascutul o poate primi. Ii asigura o
alimentatie completa si in acelasi timp este o hrana usor digerabila de sistemul lui digestiv inca
nedezvoltat. Deoarece bebelusul digerta cu usurinta laptele matern, el poate manca des.
Alaptarea este, bineinteles, o decizie personala si fiecare femeie procedeaza asa cum considera
insa Academia Americana de Pediatrie, Organizatia Mondiala a Sanatatii si alte organisme din
domeniul sanatatii recomanda alaptarea exclusiva pana la 6 luni dupa care continuarea alaptarii
alaturi de inceperea diversificarii alimentatiei. Alaptarea se recomanda pana la varsta de 2 ani.
Pe langa o alimentatie completa si adecvata sistemului digestiv al bebelusului, alaptarea are multe
alte beneficii printre care:
ajuta la dezvoltarea maxilarului bebelusului (intrucat suptul la san este mult mai dificil
decat suptul din biberon).
Scade riscul de alergii, diabet, boala celiaca, infectii urinare si respiratorii, , boala Crohn,
sindromul mortii subite a sugarului si altele1
se vorbeste de asemenea despre scaderea riscului de obezitate la maturitate si de o mai
buna dezvoltare intelectuala ( desi aceste teorii sunt inca insuficient demonstrate )
prin intermediul laptelui matern bebelusul primeste anticorpi si alte substante care
protejeaza bebelusul de infectii, substante ce nu sunt continute de laptele-formula
http://pediatrics.aappublications.org/content/100/6/1035.full.pdf+html
Desi laptele formula este imbunatatit continuu el nu poate inlocui cu adevarat laptele matern.
Laptele matern contine o cantitate mai mare de colesterol decat aproape orice alt aliment si in
plus, peste 50% din calorii provin din grasimi, in mare parte saturate. Atat colesterolul cat si
grasimile saturate sunt esentiale in dezvoltarea bebelusui, cu precadere in dezvoltarea creierului
acestuia. Majoritatea formulelor de lapte comercializate sunt sarace in grasimi saturate iar
formulele din soia sunt complet lipsite de colesterol.
ALIMENTATIA IN ALAPTARE
Una din cele mai frecvente intrebari pe care proaspetele mamici le au este daca au nevoie de o
dieta speciala pe perioada alaptarii. In cele mai multe cazuri, raspunsul este nu. Femeile care
alapteaza ar trebui sa aiba o alimentatie echilibrata si sa consume suficient de multe lichide
intrucat acestea sunt necesare pentru producerea de lapte.
Desi majoritatea femeilor sunt preocupate de eliminarea kilogramelor acumulate in timpul
sarcinii, o pierdere in greutate accelerata nu este recomandata, mai ales in primele luni de sarcina.
O reducere semnificativa a numarului de calorii consumate poate pune in pericol atat sanatatea
mamei cat si lactatia.
Desi nu exista o dieta speciala pentru perioada alaptarii, proaspetele mamici pot urma o serie de
sugestii care sa le ajute sa aiba o alimentatie corecta si sanatoasa:
aport suficient de lichide: laptele contine in mare masura apa si cantitatea de lapte
produsa depinde de cantitatea de lichide consumate. Autoritatea Europeana pentru
Siguranta Alimentara recomanda cresterea consumului de apa cu 600-700 ml/zi peste cei 2
l recomandati, pe perioada alaptarii. 3
varietate: pentru a-si asigura necesarul crescut de nutrienti si consumului crescut de
energie si pentru a putea suplimenta caloriile intr-un mod sanatos, femeile care alapteaza
trebuie, cu atat mai mult decat restul populatiei, sa adopte o alimentatie cat mai variata.
Caloriile suplimentare trebuie sa vina din alimente sanatoase precum fructe, legume,
lactate, oua, cereale integrale, peste, seminte si nu din snacks-uri, biscuiti, fast-food sau
alte alimente care nu aduc decat calorii goale.
Un aport caloric suficient: aportul caloric din perioada alaptarii trebuie sa fie cu
aproximativ 500 kcal mai mare decat necesarul dinaintea sarcinii si de obicei nu trebuie sa
scada sub 2000 kcal / zi 4
Desi nu exista suficiente dovezi ca anumite alimente consumate de mamele care alapteaza pot
produce colici bebelusilor lor, este posibil ca unele alimente consumate de mame sa le produca
acestora disconfort sau alergii . Daca bebelusul este agitat , trebuie tinut cont de alimentele
consumate in ultimele 6-24 ore si evitate pentru o perioada de timp pentru a vedea daca bebelusul
2
3
4
http://en.wikipedia.org/wiki/Breastfeeding
http://www.europeanhydrationinstitute.org/files/EHI_Key_Tips_on_Hydration_for_pregnant_women.pdf
http://www.chop.edu/healthinfo/maternal-nutrition-and-breastfeeding.html
se linisteste. 5 Alimentele despre care se spune cel mai des ca pot provoca neplaceri bebelusilor
sunt:
potentialii alergeni ( cei mai comuni sunt laptele de vaca, soia, grau, porumb, oua si alune )
alimentele bogate in fibre precum leguminoasele, broccoli, varza etc.,
condimentele si alimentele cu gust puternic: usturoi, ardei rosu, chimen, curry si altele
asemenea
fructele acide precum citricele, capsunile, rosiile
Acestea sunt totusi mai mult pareri si impresii subiective ale mamelor, care au circulat de-a lungul
timpului si s-au transformat in mituri, intrucat nu exista dovezi stiintifice ca unul sau mai multe
alimente provoaca probleme digestive sau colici tuturor bebelusilor.
Unii experti sunt chiar de parere ca faptul ca laptele preia gustul alimentelor pe care le consuma
mama poate fi un avantaj datorita faptului ca bebelusul se obisnuieste cu o varietate de gusturi si
la momentul introducerii alimentelor, va accepta mult mai usor o varietate de alimente 6
Exista totusi substante care se recomanda a fi evitate in perioada alaptarii intrucat daca sunt
consumate de mama se vor regasi si in laptele consuma de bebelus. Dintre aceste substante
enumeram:
Cafea, ceai sau bauturi pe baza de cofeina; cofeina il poate agita pe bebelus si il poate
impiedica sa doarma
Alcoolul; Laptele este produs cu ajutorul substantelor din sangele mamei iar daca in
sange se gaseste alcool, atunci se va regasi si in laptele consumat de bebelus, in
aproximativ aceeasi concentratie.
Fumatul / tutunul; tutunul afecteaza de multe ori apetitul mamei si schimba gustul
alimentelor. In cazul fumatoarelor inraite se recomanda sa se limiteze consumul la mai
putin de 10 tigari / zi. Desi beneficiile laptelui matern depasesc riscul consumului redus de
tutun, nicotina si substantele adaugate in tigari trec din sangele mamei in lapte si pot
provoca bebelusului diaree, voma, insomnii si accelerarea batailor inimii.
kilojouli ) pe care acea persoana o consuma stand - prin intretinerea functiilor vitale ale
organismului si prin activitatea zilnica pe care o desfasoara
Consumul energetic este compus din energia necesara intretinerii functiilor vitale ale
organismului ( circulatie, respiratie, digestie, diviziune celulara etc. ), necesar cunoscut sub
denumirea de Rata Metabolismului Bazal si din energia necesara desfasurarii activitatilor zilnice (
mers, scris, alergat, gatit etc. )
5
6
http://www.mckinley.illinois.edu/handouts/pregnancy_lactation.html
http://www.breastfeedingbasics.com/qa/are-babies-sensitive-to-what-mom-is-eating
Consumul energetic se poate masura prin mai multe metode: calorimetrie directa(estimeaz
consumul energetic prin msurarea schimbului de cldur dintre corp i mediul nconjurtor),
calorimetrie indirecta (analizeaz concentraiile de gaze inspirate i expirate: O2 consumat, CO2
produs)7 sau diverse formule pentru estimarea consumului energetic. Pentru ca primele doua
metode sunt complexe si se pot aplica doar in conditii de laborator, cea mai raspandita si utilizata
metoda pentru calcularea necesarului caloric al unei persoane ramane estimarea acestuia prin
intermediul unor formule. Cele mai cunoscute formule sunt Harris-Benedict, Mifflin St Jeor si
metoda caloriilor / kgcorp in functie de indicele de activitate.
Metoda Harris-Benedict este cea mai cunoscuta si utilizata formula, fiind prima dezvoltata in
acest scop in anul 1919 si ulterior revizuita in 1984. Formula Mifflin St Jeor a fost dezvoltata in
anul 1990 si conform unui studiu publicat in Journal of the American Dietetic Association8
(studiu care a comparat 4 ecuatii predictive pentru necesarul energetic: Harris-Benedict, MifflinSt Jeor, Owen, si World Health Organization/Food and Agriculture Organization/United Nations
University) a avut cea mai mica marja de eroare dintre ecuatiile comparate.
Avand in vedere cele de mai sus, pentru calcularea necesarului energetic am folosit formula
Mifflin St Jeor. Pentru femei, aceasta formula este:
RMB = 10 * G + 6,25 * H 5 * V 161
G = greutatea in Kg
H = inaltimea in cm
V = varsta in ani
Pentru calcularea necesarului energetic total RMB se inmulteste cu un indice de activitate. Avand
in vedere informatiile culese din anamneza si indicii de activitate de mai jos9, putem calcula
necesarul caloric astfel:
Activitate scazuta
Activitate usoara
Activitate moderata
Activitate intensa
http://nutritionist.info.ro/tag/calorimetrie/
http://www.journals.elsevierhealth.com/periodicals/yjada/article/S0002-8223%2805%2900149-5/abstract
http://en.wikipedia.org/wiki/Harris-Benedict_equation
Necesarul de proteine
La fel ca si in timpul sarcinii, si in perioada alaptarii, necesarul de nutrienti al femeii este mai
ridicat decat in mod normal. Atfel, daca in cazul unui adult este recomandat un consum de
aproximativ 0,8 g proteina / kgcorp / zi, in cazul femeilor care alapteaza se recomanda un consum
de 1,3 g proteina / kgcorp / zi ( conform raportului Institutului de Medicina publicat in Academia
Nationala de Presa cu privire la valorile de referinta pentru aportul alimentar de nutrienti ) 11
Necesarul de carbohidrati
Este de asemenea crescut pe perioada lactatiei. Continutul in lactoza al laptelui uman este de
aproximativ 74g / L. Lactoza este sintetizata din glucoza, prin urmare creste necesarul de glucoza
al organismului. Aceasta cantitate suplimentara trebuie sa fie obtinuta prin cresterea consumului
de carbohidrati sau a consumului de aminoacizi, in caz contrar, organismul apeland la sursele
endogene de proteina pentru fabricarea acesteia. Insititul de Medicina a stabilit ca pentru o femeie
care alapteaza, cantitatea de carbohidrati minima ce trebuie consumata este de 210g / zi (luand in
considerare media cantitatii minime de glucoza utilizata de creier).
Necesarul de lipide
Se pare ca nu exista dovezi care sa sustina ca necesarul energetic crescut din timpul sarcinii
presupune consumul de grasimi intr-un procent mai mare pe perioada lactatiei decat in mod
10
11
http://en.wikipedia.org/wiki/Breastfeeding
http://www.nal.usda.gov/fnic/DRI/DRI_Energy/energy_full_report.pdf
normal12. Recomandarea FAO (Food and Agriculture Organization of the United Nations) este ca
grasimile sa reprezinte intre 20% si 35% din consumul caloric zilnic13.
Avand in vedere acestea, necesarul de nutrienti va fi:
NECESAR NUTIENTI
Kcal
Grame
380
591
95
66
15%
24%
Carbohidrati
1527
382
61%
TOTAL
2498
542
100%
MENIU
OBSERVATII:
Fulgii de ovaz de vor inmuia in apa 15-20 minute intotdeauna inainte de a-i consuma
cu iaurt
Gustarile de nuci, alune, migdale, daca nu este specificat altfel, sunt echivalentul
cantitatii care incape in causul palmei
1 lg = 1 lingura; 1 lgta = 1 lingurita
Lichide (ceaiuri, apa) se vor consuma cel putin 2,5 3 l / zi si la nevoie, de 2-3 ori / zi se
va bea ceai pentru lactatie
MASA
MIC
DEJUN
INGREDIENT / PREPARAT
PRANZ
GUSTARE
12
13
kCal/100g
PR/100g
GR/100g
Carbo/100g
0.5
123.0
7.5
3.8
28.3
BANANA
1.8
160.2
2.0
0.0
41.0
MAR
1.8
93.6
0.7
0.0
24.8
NUCI
0.3
196.2
4.5
19.5
4.1
4.4
573.0
14.7
23.3
98.2
CURMALE - 15 BUC
1.1
322.4
1.4
0.0
77.7
CAJU
0.4
238.0
7.2
17.6
12.0
TOTAL GUSTARE
1.5
560.4
8.6
17.6
89.7
PIEPT CURCAN
1.0
101.0
22.0
1.7
0.0
CIUPERCI
2.0
44.0
6.0
0.0
6.6
OREZ INTEGRAL
1.5
555.0
11.9
4.4
115.8
0.2
132.6
0.0
15.0
0.0
TOTAL PRANZ
4.7
832.6
39.9
21.0
122.4
FRUCTE PADURE
2.5
91.8
3.0
0.4
17.8
Cantitate
(100 g)
http://www.karger.com/Article/Pdf/228998
http://www.fao.org/docrep/V4700E/V4700E06.htm#Minimum desirable intakes of fats and oils
CINA
TOTAL GUSTARE
2.5
91.8
3.0
0.4
17.8
MACROU
1.0
105.0
20.3
2.0
0.0
SFECLA ROSIE
1.0
43.0
1.6
0.0
9.6
CARTOF
1.5
132.0
3.0
0.0
30.0
BROCCOLI
1.5
51.0
4.2
0.0
9.9
5.0
331.0
29.1
2.0
49.5
2388.7
95.2
64.3
377.6
TOTAL CINA
TOTAL ZI 1
MASA
MIC
DEJUN
INGREDIENT
PRANZ
CINA
18.6
22.1
LIPIE GRAHAM
0.6
170.2
6.4
1.9
35.2
PIEPT CURCAN
0.5
50.5
11.0
0.8
0.0
4.1
469.7
21.8
21.3
57.3
SEMINTE CHIA - 4 lg
0.4
215.6
6.9
13.3
19.3
CURMALE - 10 buc
0.7
214.9
0.9
0.0
51.8
ANANAS
3.0
150.0
1.6
0.4
39.4
BANANA
2.0
178.0
2.2
0.0
45.6
TOTAL GUSTARE
6.1
758.5
11.6
13.7
156.1
NAUT FIERT
0.5
82.0
4.5
1.3
13.7
CONSERVA SARDINE
1.2
192.0
20.8
11.2
0.0
BABY SPINACH
1.3
28.8
3.6
0.5
4.5
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
ZEAMA LAMAIE
0.5
12.5
0.0
0.0
4.5
ULEI - 3 lgte
0.1
119.3
0.0
13.5
0.0
5.1
478.1
28.8
26.4
31.6
SMOCHINE - 10 buc
1.3
282.1
5.2
1.7
71.5
MERISOARE DESHIDRATATE
0.4
123.2
0.0
0.6
32.8
GOJI
0.2
74.2
2.9
0.0
17.1
TOTAL GUSTARE
1.9
479.5
8.1
2.3
121.4
PIEPT CURCAN
1.0
101.0
22.0
1.7
0.0
VERDETURI CUPTOR
3.0
87.0
5.4
1.2
15.0
4.0
188.0
27.4
2.9
15.0
2373.8
97.6
66.6
381.4
PR/100g
GR/100g
Carbo/100g
INGREDIENT
FULGI OVAZ - 5 lg
Cantitate
(100 g)
kCal/100g
0.5
123.0
7.5
3.8
28.3
ANANAS
100.0
1.1
0.2
26.2
IAURT GRECESC 2%
61.0
7.0
2.0
3.8
STAFIDE
0.3
90.0
1.1
0.2
23.7
NUCI
0.3
196.2
4.5
19.5
4.1
4.1
570.2
21.1
25.7
86.1
Carbo/100g
4.4
TOTAL ZI 2
MIC
DEJUN
GR/100g
249.0
TOTAL CINA
MASA
PR/100g
3.0
TOTAL PRANZ
GUSTARE
kCal/100g
GUACAMOLE
GUSTARE
Cantitate
(100 g)
AVOCADO
ROSCOVE PUDRA - 1 lg
MIERE - 1 lg
178.0
2.2
0.0
45.6
1.5
240.0
3.0
22.0
12.8
0.06
13.3
0.3
0.0
2.5
0.2
65.0
0.1
0.0
16.2
TOTAL GUSTARE
CINA
GUSTARE
PRANZ
3.76
496.32
5.556
22.032
77.1
OREZ BASMATI
347.0
8.0
0.0
76.0
114.0
21.2
2.6
0.0
TOTAL PRANZ
2.0
461.0
29.2
2.6
76.0
0.5
110.0
6.3
0.9
19.5
MAGIUN PRUNE
1.5
432.0
3.8
1.5
84.6
TOTAL GUSTARE
2.0
542.0
10.0
2.4
104.1
SOMON
208
20.42
13.41
DOVLECEL
18.0
1.2
0.2
3.8
ROSIE
18.0
0.9
0.0
3.9
SPARANGHEL
20.0
2.2
0.0
3.9
CIUPERCI
22.0
3.0
0.0
3.3
5.0
286.0
27.7
13.6
14.9
2356
94
66
358
TOTAL CINA
TOTAL ZI 3
MASA
INGREDIENT
Cantitate
(100 g)
2 OUA
MIC
DEJUN
9.5
2.0
MARAR
0.2
8.6
0.7
0.2
1.4
CEAPA VERDE
0.5
21.0
0.5
0.0
5.0
ROSII
18.0
0.9
0.0
3.9
CASTRAVETI
12.0
0.6
0.0
2.2
3.7
202.6
15.3
9.7
14.5
FISTIC
0.3
167.1
6.2
13.3
8.4
SMOCHINE - 10 buc
1.3
282.1
5.2
1.69
71.5
178.0
2.2
0.0
45.6
3.6
627.2
13.58
15.01
125.5
101.0
22.0
1.7
0.0
BROCCOLI
68.0
5.6
0.0
13.2
SFECLA ROSIE
43.0
1.6
0.0
9.6
1.5
132
30
5.5
344
32.2
1.66
52.8
1.75
162.8
18.4
8.8
2.6
240.0
2.0
0.4
64.0
0.5
170.0
4.6
0.9
35.5
68.0
1.0
0.0
17.2
0.5
150.0
1.9
0.3
39.5
4.75
790.75
27.775
10.25
158.825
0.4
261.6
6.0
26.0
5.5
RUCOLA
1.5
37.5
3.9
0.9
5.6
MORCOV
0.5
20.5
0.5
0.0
4.8
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
ZEAMA LAMAIE
0.5
12.5
4.5
TOTAL CINA
4.4
375.6
10.35
26.9
29.18
2340
99
64
381
CARTOFI
TOTAL PRANZ
BRANZA COTTAGE (5% gr)
PRUNE DESHIDRATATE - 10
FULGI HRISCA
RODIE
STAFIDE
TOTAL GUSTARE
CINA
TOTAL ZI 4
MASA
Carbo/100g
12.6
TOTAL GUSTARE
GUSTARE
GR/100g
143.0
BANANA
PRANZ
PR/100g
kCal/100g
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
FULGI OVAZ - 5 lg
MIC
DEJUN
GUSTARE
0.4
98.4
6.0
3.0
22.6
1.25
76.3
8.8
2.5
4.8
CAISE DESHIDRATATE
0.5
119.5
2.5
0.25
23.9
FRUCTE PADURE
1.5
55.1
1.8
0.4
10.7
3.65
349.2
19.0
6.2
61.9
MAR
1.6
83.2
0.6
0.0
22.1
NUCI
0.4
261.6
6.0
26.0
5.5
SCORTISOARA - 1 lgta
MERISOARE
DESHIDRATATE
0.0
6.8
0.1
0.1
2.1
0.3
92.4
0.0
0.4
24.6
TOTAL GUSTARE
2.3
444.0
6.7
26.5
54.2
1.5
0.15
522
111.5
21.9
0.2
2.1
12.0
112.5
0.5
RUCOLA
NAUT FIERT
1
1
25.0
164
2.6
8.9
0.6
2.6
3.7
27.4
ROSII CHERRY
58.0
0.0
0.0
11.8
5.65
880.45
33.625
17.3
155.85
0.5
110.0
6.3
0.9
19.5
MAGIUN PRUNE
1.5
432.0
3.8
1.5
84.6
TOTAL GUSTARE
542.0
10
2.35
104.1
OSTROPEL PUI
3.5
244.8
25.6
10.5
10.0
TOTAL CINA
3.5
244.825
25.62
10.5
10.01
2460
95
63
386
IAURT GRECESC 2%
PASTE INTEGRALE
MAIONEZA - 1 lg
PRANZ
TOTAL PRANZ
GUSTARE
CINA
TOTAL ZI 5
MASA
MIC
DEJUN
INGREDIENT
PRANZ
CINA
PR/100g
GR/100g
Carbo/100g
2.5
390.0
18.8
16.8
44.0
0.8
165.0
9.4
1.3
29.3
ARDEI GRAS
1.0
26.0
0.9
0.2
5.2
CASTRAVETE
1.0
12.0
0.6
0.0
2.2
5.3
593.0
29.6
18.2
80.7
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
STAFIDE
0.5
150.0
1.9
0.3
39.5
MAR
1.6
83.2
0.6
0.0
22.1
SCORTISOARA - 1 lgta
0.0
6.8
0.1
0.1
2.1
TOTAL GUSTARE
3.3
313.2
11.0
2.7
68.2
COUSCOUS - 5 lg
PATRUNJEL PROASPAT - 2
leg
0.6
206.8
7.0
0.4
42.6
0.6
21.6
1.8
0.5
3.8
1/2 RODIE
1.0
68.0
1.0
0.0
17.2
ULEI - 2 lgte
0.1
79.6
0.0
9.0
0.0
SUC LAMAIE
0.5
11.3
0.0
0.0
4.1
2.7
387.2
9.8
9.8
67.6
CURMALE - 15 buc
1.1
322.4
1.4
0.0
77.7
CAJU
0.5
297.5
9.0
22.0
15.0
TOTAL GUSTARE
1.6
619.9
10.4
22.0
92.7
3.0
267.0
4.8
2.7
57.3
1.0
101.0
22.0
1.7
0.0
TOTAL PRANZ
GUSTARE
kCal/100g
PATE LINTE
GUSTARE
Cantitate
(100 g)
RUCOLA
1.5
37.5
3.9
0.9
5.6
ZEAMA LAMAIE
0.5
11.3
0.0
0.0
4.1
ULEI - 1 lgta
0.0
39.8
0.0
4.5
0.0
6.0
456.5
30.7
9.8
66.9
2369.8
91.5
62.5
376.1
GR/100g
Carbo/100g
TOTAL CINA
TOTAL ZI 6
MASA
MIC
DEJUN
INGREDIENT
Cantitate
(100 g)
GUACAMOLE
249.0
4.4
18.6
22.1
0.65
172.9
6.5
2.0
35.8
101.0
22.0
1.7
0.0
4.65
522.9
32.9
22.2
57.9
MERISOARE DESHIDRATATE
0.4
123.2
0.0
0.6
32.8
TOTAL GUSTARE
0.4
123.2
0.56
32.8
PASTE CU LEGUME
3.5
757.3
31.9
18.5
127.6
3.5
757.3
31.9
18.5
127.6
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
MIGDALE - 10 buc
0.12
69.4
2.6
6.1
2.4
SMOCHINE - 9 buc
1.17
253.89
4.68
1.521
64.35
2.5
396.5
15.6
10.0
71.3
DOVLECEL
36.0
2.4
0.4
7.7
ROSIE
18.0
0.9
0.0
3.9
0.5
21.0
0.5
0.0
5.0
0.09
79.6
0.0
9.0
0.0
362.0
7.5
2.9
77.2
4.59
516.6
11.3
12.3
93.8
2316
92
64
383
PRANZ
TOTAL PRANZ
GUSTARE
TOTAL GUSTARE
CINA
CEAPA
ULEI - 2 lgte
OREZ INTEGRAL
TOTAL CINA
TOTAL ZI 7
MASA
MIC
DEJUN
GUSTARE
PRANZ
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
STAFIDE
0.5
150.0
1.9
0.3
39.5
FULGI OVAZ - 5 lg
0.5
123.0
7.5
3.8
28.3
BANANA
2.0
178.0
2.2
0.0
45.6
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
4.2
524.2
19.9
6.5
117.9
1.0
233.4
13.2
18.4
3.8
CASTRAVETE
1.0
12.0
0.6
0.0
2.2
0.5
110.0
6.3
0.9
19.5
TOTAL GUSTARE
2.5
355.4
20.1
19.3
25.5
PASTE INTEGRALE
1.0
348.0
14.6
1.4
75.0
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
ARDEI GRAS
1.0
26.0
0.9
0.2
5.2
MASLINE KALAMATA
0.5
150.0
0.0
13.4
6.7
MAIONEZA - 1 lg
0.2
111.5
0.2
12.0
0.5
PARMEZAN
0.1
43.1
3.9
2.9
0.4
3.8
707.6
19.5
29.8
93.6
0.5
185.5
7.2
0.0
42.9
TOTAL PRANZ
GUSTARE
PR/100g
PIEPT CURCAN
GUSTARE
kCal/100g
GOJI
CINA
MERISOARE DESHIDRATATE
0.5
154.0
0.0
0.7
41.0
4 PRUNE DESHIDRATATE
0.4
96.0
0.8
0.2
25.6
TOTAL GUSTARE
1.4
435.5
8.0
0.9
109.5
PUI CU LAMAIE
1.0
133.0
21.3
6.3
1.8
GARNITURA CUSCUS
1.0
182.7
7.7
2.3
33.7
2.0
315.7
29.0
8.6
35.5
2338
96
65
382
TOTAL CINA
TOTAL ZI 8
MASA
MIC
DEJUN
INGREDIENT
PRANZ
GUSTARE
CINA
GUSTARE
GR/100g
Carbo/100g
1.8
94.9
19.9
0.3
1.3
0.5
16.0
0.9
0.0
3.7
CIUPERCI
1.0
22.0
3.0
0.0
3.3
RUCOLA
1.5
37.5
3.9
0.9
5.6
0.0
39.8
0.0
4.5
0.0
ZEAMA LAMAIE
0.5
12.5
0.0
0.0
4.5
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
6.9
266.2
27.7
5.7
27.2
SMOOTHIE
3.0
280.8
8.1
17.1
28.8
CAISE DESHIDRATATE
PRUNE DESHIDRATATE - 10
buc
1.0
239.0
5.0
0.5
47.8
1.0
240.0
2.0
0.4
64.0
TOTAL GUSTARE
5.0
759.8
15.1
18.0
140.6
MACROU LA GRILL
1.0
105.0
20.3
2.0
0.0
3.0
129.0
6.6
0.9
23.7
0.1
29.3
0.0
3.3
0.0
1.0
66.6
7.0
1.9
5.5
TOTAL PRANZ
5.1
329.9
33.9
8.0
29.2
UNT CAJU - 1 lg
0.4
205.5
6.1
17.3
9.6
BANANA
1.8
160.2
2.0
0.0
41.0
CURMALE - 15 buc
1.1
322.4
1.4
0.0
77.7
TOTAL GUSTARE
ARDEI UMPLUT CU
LEGUME&QUINOA
3.2
688.0
9.5
17.3
128.4
4.0
247.2
7.6
4.8
44.0
SMANTANA 12% - 2 lg
1.0
130.0
3.0
12.0
2.5
5.0
377.2
10.6
16.8
46.5
2421
97
66
372
TOTAL ZI 9
MIC
DEJUN
PR/100g
CEAPA VERDE
TOTAL CINA
MASA
kCal/100g
5 ALBUSURI OU
Cantitate
(100 g)
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
1 cana CEAI
3.0
0.0
0.0
0.0
0.0
0.5
110.0
6.3
0.9
19.5
MAGIUN PRUNE
1.5
432.0
3.8
1.5
84.6
5.0
542.0
10.0
2.4
104.1
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
FULGI HRISCA
0.5
170.0
4.6
0.9
35.5
CURMALE - 10 buc
SEMINTE IN MACINATE - 2
lgte
0.7
214.9
0.9
0.0
51.8
0.1
26.7
0.9
2.1
1.4
PRANZ
FRUCTE PADURE
1.0
36.7
1.2
0.0
7.1
TOTAL GUSTARE
3.5
521.5
16.0
5.4
100.4
1.0
215.0
19.0
15.0
0.0
LEGUME LA CUPTOR
3.0
61.8
3.0
1.8
9.3
4.0
276.8
22.0
16.8
9.3
ROSII
2.0
36.0
1.8
0.0
7.8
1.5
138.0
12.3
1.1
19.8
MASLINE KALAMATA
0.8
240.0
0.0
21.4
10.6
PASTE INTEGRALE
1.0
348.0
14.6
1.4
75.0
TOTAL GUSTARE
ARDEI UMPLUT CU
LEGUME&QUINOA
5.3
762.0
28.7
23.8
113.2
4.0
247.2
7.6
4.8
44.0
SMANTANA 12%
1.0
130.0
3.0
12.0
2.5
TOTAL CINA
5.0
377.2
10.6
16.8
46.5
2480
87
65
374
TOTAL PRANZ
GUSTARE
CINA
TOTAL ZI 10
MASA
INGREDIENT
1 ALBUS DE OU FIERT
Cantitate
(100 g)
GUSTARE
CINA
0.1
0.3
160.0
2.0
14.7
8.5
BABY SPINACH
1.5
34.5
4.3
0.6
5.4
ARDEI GRAS
1.5
39.0
1.3
0.3
7.8
ROSII CHERRY
2 felii PAINE (integrala Grau
Intreg)
1.5
43.5
0.0
0.0
8.9
0.5
110.0
6.3
0.9
19.5
6.36
405.7
17.8
16.4
50.4
MERISOARE DESHIDRATATE
308.0
0.0
1.4
82.0
ANANAS
100.0
1.1
0.2
26.2
BANANA
178.0
2.2
0.0
45.6
5.0
586.0
3.3
1.6
153.8
215
19
15
LEGUME LA CUPTOR
41.2
2.0
1.2
6.2
OREZ BASMATI
347.0
8.0
0.0
76.0
TOTAL PRANZ
603.2
29
16.2
82.2
1.05
322.4
1.4
0.0
77.7
FISTIC
0.5
278.5
10.3
22.2
14.0
TOTAL GUSTARE
1.6
600.9
11.7
22.2
91.7
216.0
33.4
8.4
2.8
216
33.4
8.4
2.8
2412
95
65
381
PR/100g
GR/100g
CURMALE - 15 BUC
SARDINE LA CUPTOR
TOTAL CINA
TOTAL ZI 11
MASA
MIC
DEJUN
INGREDIENT
Cantitate
(100 g)
kCal/100g
Carbo/100g
HUMUS
1.5
258.0
12.3
13.8
21.5
0.7
172.9
6.5
2.0
35.8
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
PIEPT PUI
0.5
57.0
10.6
1.3
0.0
3.7
516.9
29.4
17.1
63.1
1.3
76.3
8.8
2.5
4.8
Carbo/100g
3.9
TOTAL GUSTARE
PRANZ
GR/100g
18.7
PR/100g
0.36
AVOCADO
MIC
DEJUN
kCal/100g
IAURT GRECESC 2%
PRANZ
GUSTARE
CINA
FULGI OVAZ - 5 lg
0.5
123.0
7.5
3.8
28.3
FRUCTE PADURE
1.0
36.7
1.2
0.4
7.1
0.8
192.0
1.6
0.3
51.2
ANANAS
1.0
50.0
0.5
0.1
13.1
TOTAL GUSTARE
4.6
478.0
19.5
7.1
104.4
PASTE INTEGRALE
1.0
348.0
14.6
1.4
75.0
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
ZUCCHINI
1.0
16.0
1.2
0.2
3.4
BABY CARROTS
1.0
27.0
0.7
0.2
2.8
PORUMB FIERT
1.0
108.0
3.3
1.3
25.1
MAIONEZA - 1 lg
0.2
111.5
0.2
12.0
0.5
TOTAL PRANZ
5.2
639.5
20.0
15.1
112.7
RUCOLA
1.0
25.0
2.6
0.6
3.7
COUSCOUS - 6 lg
0.7
248.2
8.4
0.4
51.1
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
OU FIERT
0.5
71.5
6.3
4.8
1.0
TOTAL GUSTARE
3.7
388.2
17.3
5.8
64.7
BABY SPINACH
1.5
34.5
4.3
0.6
5.4
NUCI
0.3
196.2
4.5
19.5
4.1
MAR MARE
2.0
104.0
0.8
0.0
27.6
3.8
334.7
9.6
20.1
37.2
2357
96
65
382
TOTAL CINA
TOTAL ZI 12
MASA
MIC
DEJUN
GUSTARE
PRANZ
GUSTARE
CINA
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
AMARANT
0.5
185.5
6.8
3.5
32.6
CAJU
0.3
178.5
5.4
13.2
9.0
CURMALE - 13 buc
0.9
279.4
1.2
0.0
67.3
FRUCTE PADURE
1.0
36.7
1.2
0.4
7.1
2.7
680.1
14.6
17.1
116.1
IAURT 5% OLYMPUS
1.3
100.0
5.8
6.3
5.1
FULGI HRISCA - 5 lg
0.5
170.0
4.6
0.9
35.5
BANANA
1.8
160.2
2.0
0.0
41.0
STAFIDE
0.5
150.0
1.9
0.3
39.5
TOTAL GUSTARE
4.1
580.2
14.1
7.4
121.2
COUSCOUS - 10 lg
PATRUNJEL PROASPAT - 2
leg
1.0
376.0
12.8
0.6
77.4
0.6
21.6
1.8
0.5
3.8
1/2 RODIE
1.0
68.0
1.0
0.0
17.2
ULEI - 1 lg
0.1
114.9
0.0
13.0
0.0
SUC LAMAIE
0.5
11.3
0.0
0.0
4.1
TOTAL PRANZ
PAINE INTEGRALA PRAJITA2 felii
3.2
591.8
15.6
14.1
102.5
0.5
110.0
6.3
0.9
19.5
MOZZARELLA LIGHT
1.0
178.0
20.5
10.0
1.5
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
TOTAL GUSTARE
2.5
317.0
26.8
10.9
26.9
CIUPERCI UMPLUTE
3.0
73.5
6.6
0.0
13.5
1.0
170.0
17.0
11.6
0.0
243.5
23.6
11.6
13.5
2413
95
61
380
TOTAL CINA
TOTAL ZI 13
MASA
MIC
DEJUN
INGREDIENT
IAURT GRECESC 2%
1.3
1/2 RODIE
15 CURMALE
FULGI HRISCA
TOTAL MIC DEJUN
GUSTARE
PRANZ
GUSTARE
CINA
Cantitate
(100 g)
MIC
DEJUN
PRANZ
GR/100g
Carbo/100g
8.8
2.5
4.8
1.0
68.0
1.0
0.0
17.2
1.1
322.4
1.4
0.0
77.7
0.5
170.0
4.6
0.9
35.5
3.8
636.6
15.7
3.4
135.2
BANANA
2.0
178.0
2.2
0.0
45.6
SEMINTE CHIA - 1 lg
0.1
49.0
1.6
3.0
4.4
FRUCTE PADURE
1.5
55.1
1.8
0.4
10.7
ANANAS
2.0
100.0
1.1
0.2
26.2
TOTAL GUSTARE
5.6
382.1
6.6
3.7
86.9
PASTE INTEGRALE
1.0
348.0
14.6
1.4
75.0
BRANZA FETA
1.0
264.0
14.2
21.3
4.0
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
MASLINE KALAMATA
0.4
120.0
0.0
10.7
5.3
PATRUNJEL PROASPAT
0.3
10.8
0.9
0.2
1.9
TOTAL PRANZ
3.7
771.8
29.7
33.6
92.1
OU FIERT - 2 buc
1.0
143.0
12.6
9.5
2.0
CASTRAVETE
2.0
24.0
1.2
0.0
4.4
ARDEI GRAS
2.0
52.0
1.7
0.3
10.4
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
0.5
110.0
6.3
0.9
19.5
TOTAL GUSTARE
7.0
372.5
21.8
10.7
45.2
RUCOLA
1.5
37.5
3.9
0.9
5.6
CONSERVA SARDINE
1.2
192.0
20.8
11.2
0.0
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
ZEAMA LAMAIE
0.5
11.3
0.0
0.0
4.1
TOTAL CINA
4.7
284.3
24.7
12.1
18.5
2447
98
63
378
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
AVOCADO
1.5
240.0
3.0
22.0
12.8
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
CASTRAVETE
1.5
18.0
0.9
0.0
3.3
NAUT FIERT
2.0
328.0
17.8
5.2
54.8
6.5
629.5
21.7
27.2
79.7
ARDEI GRAS
BRANZA PROASPATA DE
VACI (GRASA) NATURA
2.0
52.0
1.7
0.3
10.4
1.5
304.5
19.5
12.0
15.0
MARAR PROASPAT
0.3
12.9
1.1
0.3
2.1
TOTAL GUSTARE
3.8
369.4
22.3
12.7
27.5
MACROU
1.0
105.0
20.3
2.0
0.0
PR/100g
76.3
TOTAL ZI 14
MASA
kCal/100g
SFECLA ROSIE
1.0
43.0
1.6
0.0
9.6
CARTOF
1.5
132.0
3.0
0.0
30.0
BROCCOLI
1.5
51.0
4.2
0.0
9.9
1.0
66.6
7.0
1.9
5.5
6.0
397.6
36.1
3.9
55.0
MERISOARE DESHIDRATATE
1.0
308.0
0.0
1.4
82.0
FISTIC
SMOCHINE - 5 buc
0.3
0.7
167.1
141.1
6.2
2.6
13.3
0.8
8.4
35.8
TOTAL GUSTARE
2.0
616.2
8.8
15.6
126.2
OREZ BASMATI
1.0
347.0
8.0
0.0
76.0
LEGUME LA CUPTOR
3.0
137.1
5.1
6.9
15.9
4.0
484.1
13.1
6.9
91.9
2497
102
66
380
TOTAL PRANZ
GUSTARE
CINA
TOTAL CINA
TOTAL ZI 15
Dupa 2 saptamani clienta a ajuns la 70 kg, lucru normal avand in vedere faptul ca alapteaza.
Aceasta spune ca datorita programului haotic si a faptului ca bebelusul este foarte dependent de ea
fiind atat de micut uneori mai sare peste mese dar ca respecta in majoritatea timpului meniul si ca
pe cat posibil nu se abate de la alimentele si cantitatile recomandate . Scaderea de 3 kg in 2
saptamani se datoreaza probabil si acestor mese sarite care inseamna un aport caloric mai mic
in conditiile alaptarii la fiecare 2 ore.
Recalculand in functie de noua greutate, necesarul energetic si necesarul de nutrienti va fi dupa
cum urmeaza:
NECESAR NUTIENTI
Kcal
Grame
364
91
15%
567
63
23%
Carbohidrati
1525
381
62%
TOTAL
2456
535
100%
Bebelusul se comporta foarte bine, ia in greutate normal, doarme si nu a avut decat cateva crize de
colici minore. Mamica se simte de asemenea foarte bine, si exceptand faptul ca e nevoie de timp
pentru a se acomoda cu noul stil de viata, nu a avut probleme cu depresia.
MASA
MIC
DEJUN
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
OU - 2 buc
1.0
143.0
12.6
9.5
2.0
ARDEI GRAS
1.0
26.0
0.9
0.2
5.2
CIUPERCI
1.5
33.0
4.5
0.0
5.0
GUSTARE
PRANZ
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
CEAPA VERDE
0.5
16.0
0.9
0.0
3.7
5.0
247.0
18.9
9.7
21.7
TARTA SPANAC
2.0
124.2
9.4
6.4
7.2
BANANA
1.5
133.5
1.7
0.0
34.2
ANANAS
1.5
75.0
0.8
0.2
19.7
SFECLA ROSIE
0.5
21.5
0.8
0.0
4.8
TOTAL GUSTARE
5.5
354.2
12.7
6.6
65.9
PASTE INTEGRALE
1.5
522.0
21.9
2.1
112.5
SPARANGHEL
2.0
40.0
4.4
0.0
7.8
1 catel USTUROI
0.0
2.7
0.1
0.0
0.5
ZUCCHINI
1.5
24.0
1.8
0.3
5.1
CEAPA
0.5
21.0
0.5
0.0
5.0
PATRUNJEL PROASPAT
0.0
1.1
0.1
0.0
0.2
ZEAMA LAMAIE
0.5
12.5
0.0
0.0
4.5
ULEI
0.1
114.9
0.0
13.0
0.0
PARMEZAN
0.5
215.5
19.3
14.3
2.1
6.7
953.7
48.0
29.7
137.7
MERISOARE DESHIDRATATE
0.5
154.0
0.0
0.7
41.0
CURMALE - 10
0.7
214.9
0.9
0.0
51.8
TOTAL GUSTARE
1.2
368.9
0.9
0.7
92.8
BROCCOLI
3.0
102.0
8.4
0.0
19.8
SUSAN
0.3
171.9
5.3
14.9
7.1
CARTOFI
2.0
176.0
4.0
0.0
40.0
5.3
449.9
17.7
14.9
66.9
2374
98
62
385
TOTAL PRANZ
GUSTARE
CINA
TOTAL CINA
TOTAL ZI 16
MASA
MIC
DEJUN
GUSTARE
PRANZ
INGREDIENT
kCal/100g
PR/100g
GR/100g
Carbo/100g
NAUT FIERT
2.5
410.0
22.3
6.5
68.5
OU FIERT
0.5
71.5
6.3
4.8
1.0
AVOCADO
1.0
160.0
2.0
14.7
8.5
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
5.0
670.5
30.6
25.9
83.9
UNT CAJU - 1 lg
0.4
205.5
6.1
17.3
9.6
BANANA
1.8
160.2
2.0
0.0
41.0
CURMALE - 10 buc
0.7
214.9
0.9
0.0
51.8
TOTAL GUSTARE
3.1
598.4
9.3
17.3
107.0
1.0
101.0
22.0
1.7
0.0
QUINOA
1.0
368.0
14.1
6.1
64.2
BROCCOLI
2.0
68.0
5.6
0.0
13.2
BABY CARROTS
1.0
27.0
0.7
0.2
2.8
SFECLA ROSIE
1.0
43.0
1.6
0.0
9.6
0.0
39.8
0.0
4.5
0.0
6.0
646.8
44.0
12.5
89.8
13 CURMALE
0.9
279.4
1.2
0.0
67.3
TOTAL GUSTARE
0.9
279.4
1.2
0.0
67.3
TOTAL PRANZ
GUSTARE
Cantitate
(100 g)
CINA
4.0
162.0
4.4
9.6
15.6
0.5
110.0
6.3
0.9
19.5
4.5
272.0
10.7
10.5
35.1
2449
95
66
379
TOTAL ZI 17
MASA
MIC
DEJUN
INGREDIENT
PRANZ
CINA
18.4
28.6
0.7
172.9
6.5
2.0
35.8
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
PIEPT PUI
0.5
57.0
10.6
1.3
0.0
4.2
602.9
33.5
21.7
70.3
IAURT 5% OLYMPUS
1.2
96.0
5.5
6.0
4.9
PRUNE DESHIDRATATE - 10
1.0
240.0
2.0
0.4
64.0
FULGI HRISCA
0.5
170.0
4.6
0.9
35.5
RODIE
1.0
68.0
1.0
0.0
17.2
STAFIDE
0.5
150.0
1.9
0.3
39.5
TOTAL GUSTARE
4.2
724.0
14.9
7.5
161.1
OREZ BASMATI
1.0
347.0
8.0
0.0
76.0
MERLUCIU la abur
1.0
81.0
18.0
1.6
0.0
BROCCOLI
1.5
51.0
4.2
0.0
9.9
3.5
479.0
30.2
1.6
85.9
MAR
1.8
93.6
0.7
0.0
24.8
15 MIGDALE
0.2
104.0
3.8
9.1
3.5
TOTAL GUSTARE
2.0
197.6
4.6
9.1
28.4
BABY SPINACH
1.5
34.5
4.3
0.6
5.4
NUCI
0.4
261.6
6.0
26.0
5.5
MAR MARE
2.0
104.0
0.8
0.0
27.6
3.9
400.1
11.1
26.6
38.5
2404
94
66
384
INGREDIENT
PRANZ
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
FULGI OVAZ - 5 lg
0.5
123.0
7.5
3.8
28.3
BANANA
2.0
178.0
2.2
0.0
45.6
NUCI
0.3
196.2
4.5
19.5
4.1
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
4.0
570.4
22.6
25.7
82.5
CURMALE - 10 BUC
0.7
214.9
0.9
0.0
51.8
FISTIC
0.5
278.5
10.3
22.2
14.0
TOTAL GUSTARE
1.2
493.4
11.2
22.2
65.8
1.0
101.0
22.0
1.7
0.0
BROCCOLI
2.0
68.0
5.6
0.0
13.2
SFECLA ROSIE
1.0
43.0
1.6
0.0
9.6
CARTOFI
SOS IAURT (2%) CU
USTUROI
1.5
132.0
3.0
0.0
30.0
1.2
79.9
8.4
2.2
6.6
6.7
423.9
40.6
3.9
59.4
Carbo/100g
16.4
TOTAL ZI 18
MIC
DEJUN
GR/100g
344.0
TOTAL CINA
MASA
PR/100g
2.0
TOTAL PRANZ
GUSTARE
kCal/100g
HUMUS
GUSTARE
Cantitate
(100 g)
TOTAL PRANZ
GUSTARE
CINA
0.5
110.0
6.3
0.9
19.5
MAGIUN PRUNE
1.5
432.0
3.8
1.5
84.6
CEAI
3.0
0.0
0.0
0.0
0.0
TOTAL GUSTARE
5.0
542.0
10.0
2.4
104.1
COUSCOUS - 5 lg
0.6
206.8
7.0
0.4
42.6
0.6
21.6
1.8
0.5
3.8
1/2 RODIE
1.0
68.0
1.0
0.0
17.2
ULEI - 2 lgte
0.1
79.6
0.0
9.0
0.0
SUC LAMAIE
0.5
11.3
0.0
0.0
4.1
2.7
387.2
9.8
9.8
67.6
2417
94
64
379
TOTAL CINA
TOTAL ZI 19
MASA
MIC
DEJUN
GUSTARE
PRANZ
INGREDIENT
CINA
MIC
DEJUN
GUSTARE
PRANZ
PR/100g
GR/100g
Carbo/100g
0.8
296.8
10.8
5.6
52.2
CAJU
0.3
178.5
5.4
13.2
9.0
CURMALE - 15 buc
1.1
322.4
1.4
0.0
77.7
FRUCTE PADURE
2.0
73.4
2.4
0.4
14.2
4.2
871.1
20.0
19.2
153.1
GULIE
2.0
54.0
3.4
0.4
13.8
MORCOV
2.0
82.0
1.8
0.0
19.2
TOTAL GUSTARE
4.0
136.0
5.2
0.4
33.0
4.0
576.4
41.6
42.0
7.6
4.0
576.4
41.6
42.0
7.6
MERISOARE DESHIDRATATE
0.5
154.0
0.0
0.7
41.0
7 PRUNE DESHIDRATATE
0.7
168.0
1.4
0.3
44.8
TOTAL GUSTARE
1.2
322.0
1.4
1.0
85.8
OREZ BASMATI
1.0
347.0
8.0
0.0
76.0
1.0
101.0
22.0
1.7
0.0
RUCOLA
1.5
37.5
3.9
0.9
5.6
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
ZEAMA LAMAIE
0.5
12.5
0.0
0.0
4.5
TOTAL CINA
5.5
541.5
33.9
2.6
94.9
2447
102
65
374
TOTAL ZI 20
MASA
kCal/100g
AMARANT
TOTAL PRANZ
GUSTARE
Cantitate
(100 g)
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
GUACAMOLE
3.0
249.0
4.4
18.6
22.1
LIPIE GRAHAM
0.6
170.2
6.4
1.9
35.2
PIEPT CURCAN
0.5
50.5
11.0
0.8
0.0
4.1
469.7
21.8
21.3
57.3
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
CAISE DESHIDRATATE
0.5
119.5
2.5
0.3
23.9
BANANA
1.8
160.2
2.0
0.0
41.0
STAFIDE
0.5
150.0
1.9
0.3
39.5
TOTAL GUSTARE
4.0
502.9
14.7
2.9
109.0
PASTE INTEGRALE
1.0
348.0
14.6
1.4
75.0
ROSII CHERRY
1.0
29.0
0.0
0.0
5.9
GUSTARE
CINA
ARDEI GRAS
1.0
26.0
0.9
0.2
5.2
MASLINE KALAMATA
0.8
240.0
0.0
21.4
10.6
conserva sardina
1.2
192.0
20.8
11.2
0.0
TOTAL PRANZ
5.0
835.0
36.2
34.1
96.7
6 SMOCHINE
0.8
169.3
3.1
1.0
42.9
TOTAL GUSTARE
CIUPERCI UMPLUTE CU
LEGUME
0.8
169.3
3.1
1.0
42.9
3.0
73.5
6.6
0.0
13.5
QUINOA
1.0
368.0
14.1
6.1
64.2
4.0
441.5
20.7
6.1
77.7
2418
97
65
384
TOTAL CINA
TOTAL ZI 21
MASA
MIC
DEJUN
INGREDIENT
PRANZ
CINA
Carbo/100g
18.4
8.8
2.6
1/2 RODIE
1.0
68.0
1.0
0.0
17.2
10 CURMALE
0.7
214.9
0.9
0.0
51.8
FULGI HRISCA
0.5
170.0
4.6
0.9
35.5
4.0
615.7
24.8
9.6
107.1
CURMALE - 10 BUC
0.7
214.9
0.9
0.0
51.8
FISTIC
0.5
278.5
10.3
22.2
14.0
TOTAL GUSTARE
1.2
493.4
11.2
22.2
65.8
2.5
222.5
4.0
2.3
47.8
1.0
101.0
22.0
1.7
0.0
RUCOLA
1.0
25.0
2.6
0.6
3.7
ZEAMA LAMAIE
0.5
12.5
0.0
0.0
4.5
ULEI - 1 lgta
0.0
39.8
0.0
4.5
0.0
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
6.5
444.3
28.6
9.0
64.8
IAURT 5% OLYMPUS
1.3
100.0
5.8
6.3
5.1
FRUCTE PADURE
2.0
73.4
2.4
0.4
14.2
CAISE DESHIDRATATE
1.0
239.0
5.0
0.5
47.8
TOTAL GUSTARE
4.3
412.4
13.2
7.2
67.1
BROCCOLI
3.0
102.0
8.4
0.0
19.8
SUSAN
0.3
171.9
5.3
14.9
7.1
CARTOFI
2.0
176.0
4.0
0.0
40.0
5.3
449.9
17.7
14.9
66.9
2416
96
63
372
TOTAL ZI 22
MIC
DEJUN
GR/100g
162.8
TOTAL CINA
MASA
PR/100g
1.8
TOTAL PRANZ
GUSTARE
kCal/100g
Cantitate
(100 g)
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
1 ALBUS DE OU FIERT
0.4
18.7
3.9
0.1
0.3
AVOCADO
1.5
240.0
3.0
22.0
12.8
BABY SPINACH
1.5
34.5
4.3
0.6
5.4
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
PIEPT PUI
2 felii PAINE (integrala Grau
Intreg)
0.5
57.0
10.6
1.3
0.0
0.5
110.0
6.3
0.9
19.5
GUSTARE
PRANZ
GUSTARE
CINA
5.9
503.7
28.1
24.8
46.8
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
FULGI HRISCA - 5 lg
0.5
170.0
4.6
0.9
35.5
BANANA
1.8
160.2
2.0
0.0
41.0
STAFIDE
0.5
150.0
1.9
0.3
39.5
TOTAL GUSTARE
4.0
553.4
16.8
3.5
120.6
PASTE INTEGRALE
1.5
522.0
21.9
2.1
112.5
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
PATRUNJEL PROASPAT
0.3
10.8
0.9
0.2
1.9
ARDEI GRAS
FASOLE ROSIE CONSERVA
BONDUELLE
1.0
26.0
0.9
0.2
5.2
2.0
184.0
16.4
1.4
26.4
MAIONEZA - 1 lg
0.2
111.5
0.2
12.0
0.5
TOTAL PRANZ
6.5
897.8
40.3
15.9
155.3
MANGO
1.5
97.5
0.8
0.5
25.5
TOTAL GUSTARE
1.5
97.5
0.8
0.5
25.5
BABY SPINACH
1.5
34.5
4.3
0.6
5.4
NUCI
0.3
196.2
4.5
19.5
4.1
MAR MARE
1.8
93.6
0.7
0.0
24.8
3.6
324.3
9.5
20.1
34.4
2377
95
65
383
TOTAL CINA
TOTAL ZI 23
MASA
MIC
DEJUN
GUSTARE
PRANZ
INGREDIENT
CINA
kCal/100g
PR/100g
GR/100g
Carbo/100g
HUMUS
2.0
344.0
16.4
18.4
28.6
0.7
172.9
6.5
2.0
35.8
CASTRAVETE
1.0
12.0
0.6
0.0
2.2
PIEPT PUI
0.5
57.0
10.6
1.3
0.0
4.7
591.9
34.4
21.7
67.7
ALUNE PADURE
0.3
160.8
7.5
13.9
6.4
BANANA
1.8
160.2
2.0
0.0
41.0
CURMALE - 15 buc
1.1
322.4
1.4
0.0
77.7
TOTAL GUSTARE
3.2
643.4
10.8
13.9
125.2
QUINOA USCATA
1.0
368.0
14.1
6.1
64.2
CIUPERCI
1.0
22.0
3.0
0.0
3.3
DOVLECEL
1.0
18.0
1.2
0.2
3.8
ROSIE
1.0
18.0
0.9
0.0
3.9
CEAPA
0.5
21.0
0.5
0.0
5.0
ARDEI GRAS
1.0
26.0
0.9
0.2
5.2
ULEI MASLINE - 1 lg
0.1
123.8
0.0
14.0
0.0
5.6
596.8
20.5
20.5
85.4
CAISE DESHIDRATATE
1.0
239.0
5.0
0.5
47.8
TOTAL GUSTARE
1.0
239.0
5.0
0.5
47.8
3.0
305.4
20.1
6.0
45.0
IAURT GRECESC 2%
1.2
73.2
8.4
2.4
4.6
4.2
378.6
28.5
8.4
49.6
2444
99
65
375
TOTAL PRANZ
GUSTARE
Cantitate
(100 g)
TOTAL CINA
TOTAL ZI 24
MASA
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
AVOCADO
1.5
240.0
3.0
22.0
12.8
ROSII CHERRY
1.5
43.5
0.0
0.0
8.9
1.5
2.0
0.5
7.0
2.0
1.0
1.8
1.5
6.3
18.0
328.0
71.5
701.0
100.0
65.0
160.2
55.1
380.3
0.9
17.8
6.3
28.0
1.1
0.5
2.0
1.8
5.4
0.0
5.2
4.8
31.9
0.2
0.3
0.0
0.4
0.9
3.3
54.8
1.0
80.7
26.2
17.0
41.0
10.7
94.9
1.0
101.0
22.0
1.7
0.0
QUINOA
1.0
368.0
14.1
6.1
64.2
ROSIE
CEAPA
CIUPERCI
ULEI MASLINE - 2 lgte
TOTAL PRANZ
GUSTARE 18 CURMALE
TOTAL GUSTARE
BROCCOLI
CINA
SUSAN
TOTAL CINA
TOTAL ZI 25
1.0
0.5
1.5
0.1
5.1
1.3
1.3
4.0
0.3
4.3
18.0
21.0
33.0
79.6
620.6
386.8
386.8
136.0
171.9
307.9
2397
0.9
0.5
4.5
0.0
42.0
1.6
1.6
11.2
5.3
16.5
93
0.0
0.0
0.0
9.0
16.8
0.0
0.0
0.0
14.9
14.9
65
3.9
5.0
5.0
0.0
78.1
93.2
93.2
26.4
7.1
33.5
380
MIC
DEJUN
CASTRAVETE
NAUT FIERT
OU FIERT
TOTAL MIC DEJUN
ANANAS
GUSTARE MANGO
BANANA
FRUCTE PADURE
TOTAL GUSTARE
PRANZ
MASA
INGREDIENT
Cantitate
(100 g)
kCal/100g
PR/100g
GR/100g
Carbo/100g
IAURT GRECESC 2%
1.3
76.3
8.8
2.5
4.8
1/2 RODIE
1.0
68.0
1.0
0.0
17.2
8 PRUNE DESHIDRATATE
FULGI HRISCA
TOTAL MIC DEJUN
UNT CAJU - 1 lg
GUSTARE BANANA
CURMALE - 15 buc
TOTAL GUSTARE
0.8
0.5
3.6
0.4
1.8
1.1
3.2
192.0
170.0
506.3
205.5
160.2
322.4
688.0
1.6
4.6
15.9
6.1
2.0
1.4
9.5
0.3
0.9
3.7
17.3
0.0
0.0
17.3
51.2
35.5
108.7
9.6
41.0
77.7
128.4
NAUT FIERT
1.0
164.0
8.9
2.6
27.4
CONSERVA SARDINE
1.2
192.0
20.8
11.2
0.0
1.3
1.0
0.5
0.0
5.0
2.0
0.4
0.0
2.4
1.0
1.0
1.0
1.0
28.8
29.0
12.5
39.8
466.0
104.0
228.9
6.8
339.7
105.0
22.0
18.0
24.0
3.6
0.0
0.0
0.0
33.2
0.8
5.3
0.1
6.2
20.3
3.0
1.2
1.0
0.5
0.0
0.0
4.5
18.7
0.0
22.8
0.1
22.8
2.0
0.0
0.2
0.0
4.5
5.9
4.5
0.0
42.3
27.6
4.8
2.1
34.5
0.0
3.3
3.8
5.7
MIC
DEJUN
BABY SPINACH
ROSII CHERRY
ZEAMA LAMAIE
ULEI - 1 lgta
TOTAL PRANZ
MAR MARE
GUSTARE NUCI
SCORTISOARA - 1 lgta
TOTAL GUSTARE
PULPE CURCAN LA CUPTOR
CINA
CIUPERCI
DOVLECEL
VANATA
PRANZ
CEAPA
OREZ BASMATI
TOTAL CINA
TOTAL ZI 26
MASA
INGREDIENT
1.0
0.6
5.6
Cantitate
(100 g)
42.0
208.2
419.2
2419
kCal/100g
0.9
4.8
31.2
96
PR/100g
0.0
0.0
2.2
65
GR/100g
10.0
45.6
68.4
382
Carbo/100g
OU - 2 buc
1.0
143.0
12.6
9.5
2.0
ARDEI GRAS
1.0
26.0
0.9
0.2
5.2
CIUPERCI
ROSII CHERRY
CEAPA VERDE
TOTAL MIC DEJUN
Paine integrala prajita - 2
felii
GUSTARE MOZZARELLA LIGHT
ROSII
AVOCADO
TOTAL GUSTARE
1.5
1.0
0.5
5.0
33.0
29.0
16.0
247.0
4.5
0.0
0.9
18.9
0.0
0.0
0.0
9.7
5.0
5.9
3.7
21.7
0.5
1.0
1.5
1.0
4.5
110.0
178.0
43.5
160.0
506.0
6.3
20.5
0.0
2.0
28.8
0.9
10.0
0.0
14.7
25.5
19.5
1.5
8.9
8.5
41.3
COUSCOUS - 5 lg
0.6
206.8
7.0
0.4
42.6
0.6
21.6
1.8
0.5
3.8
1.0
0.1
0.5
2.7
0.3
1.0
1.1
2.6
1.0
1.0
2.0
1.5
1.2
6.7
68.0
79.6
11.3
387.2
178.5
308.0
322.4
870.5
105.0
43.0
176.0
51.0
79.9
454.9
2389
1.0
0.0
0.0
9.8
5.4
0.0
1.4
6.8
20.3
1.6
4.0
4.2
8.4
38.5
103
0.0
9.0
0.0
9.8
13.2
1.4
0.0
14.9
2.0
0.0
0.0
0.0
2.2
4.2
64
17.2
0.0
4.1
67.6
9.0
82.0
77.7
185.1
0.0
9.6
40.0
9.9
6.6
66.1
362
MIC
DEJUN
PRANZ
1/2 RODIE
ULEI - 2 lgte
SUC LAMAIE
TOTAL PRANZ
CAJU
GUSTARE MERISOARE DESHIDRATATE
15 CURMALE
TOTAL GUSTARE
MACROU
SFECLA ROSIE
CINA
CARTOF
BROCCOLI
sos iaurt (2%) cu usturoi
TOTAL CINA
TOTAL ZI 27
MASA
MIC
DEJUN
INGREDIENT
kCal/100g
PR/100g
GR/100g
Carbo/100g
2.5
127.5
9.8
5.0
0.0
0.5
110.0
6.3
0.9
19.5
1.3
4.5
1.2
0.1
1.0
2.3
374.4
669.5
73.2
69.4
308.0
450.6
3.3
19.8
8.4
2.6
0.0
11.0
1.3
7.4
2.4
6.1
1.4
9.9
73.3
104.1
4.6
2.4
82.0
88.9
AVOCADO
1.0
160.0
2.0
14.7
8.5
PIEPT CURCAN
1.0
101.0
22.0
1.7
0.0
1.0
2.0
5.0
0.4
0.4
368.0
58.0
687.0
214.4
214.4
14.1
0.0
38.1
10.0
10.0
6.1
0.0
22.4
18.6
18.6
64.2
11.8
84.5
8.6
8.6
MAGIUN PRUNE
TOTAL MIC DEJUN
IAURT GRECESC 2%
GUSTARE MIGDALE - 10 buc
MERISOARE DESHIDRATATE
TOTAL GUSTARE
PRANZ
Cantitate
(100 g)
QUINOA
ROSII CHERRY
TOTAL PRANZ
GUSTARE ALUNE PADURE
TOTAL GUSTARE
CINA
MASA
OREZ BASMATI
LEGUME LA CUPTOR
TOTAL CINA
TOTAL ZI 28
INGREDIENT
1.0
3.0
4.0
Cantitate
(100 g)
347.0
137.1
484.1
2448
kCal/100g
8.0
5.1
13.1
91
0.0
6.9
6.9
65
PR/100g
GR/100g
76.0
15.9
91.9
367
Carbo/100g
FULGI OVAZ - 5 lg
0.5
123.0
7.5
3.8
28.3
BANANA
1.8
160.2
2.0
0.0
41.0
0.3
1.8
4.4
1.0
1.5
2.0
0.3
4.8
196.2
93.6
573.0
61.0
133.5
100.0
178.5
473.0
4.5
0.7
14.7
1.0
1.7
1.1
5.4
9.1
19.5
0.0
23.3
1.0
0.0
0.2
13.2
14.4
4.1
24.8
98.2
15.0
34.2
26.2
9.0
84.4
OSTROPEL PUI
3.0
209.9
22.0
9.0
8.6
QUINOA
TOTAL PRANZ
GUSTARE MERISOARE DESHIDRATATE
TOTAL GUSTARE
SOMON
DOVLECEL
CINA
ROSIE
CIUPERCI
OREZ BASMATI
TOTAL CINA
TOTAL ZI 29
1.0
4.0
0.5
0.5
1.0
1.0
1.0
1.0
1.0
5.0
368.0
577.9
154.0
154.0
208.0
18.0
18.0
22.0
347.0
613.0
2391
14.1
36.1
0.0
0.0
20.4
1.2
0.9
3.0
8.0
33.5
93
6.1
15.1
0.7
0.7
13.4
0.2
0.0
0.0
0.0
13.6
67
64.2
72.8
41.0
41.0
0.0
3.8
3.9
3.3
76.0
87.0
384
MIC
DEJUN
NUCI
MAR
TOTAL MIC DEJUN
KIWI
BANANA mica
GUSTARE
ANANAS
CAJU
TOTAL GUSTARE
PRANZ
MASA
MIC
DEJUN
INGREDIENT
GUSTARE
kCal/100g
PR/100g
GR/100g
Carbo/100g
2 OUA
1.0
143.0
12.6
9.5
2.0
MARAR
0.2
8.6
0.7
0.2
1.4
0.5
2.0
2.0
5.7
2.0
0.7
0.1
0.1
2.9
21.0
36.0
24.0
232.6
178.0
214.9
26.6
69.4
488.9
0.5
1.8
1.2
16.8
2.2
0.9
0.6
2.6
6.2
0.0
0.0
0.0
9.7
0.0
0.0
0.1
6.1
6.2
5.0
7.8
4.4
20.6
45.6
51.8
5.0
2.4
104.8
NAUT FIERT
3.0
492.0
26.7
7.8
82.2
ROSII CHERRY
2.0
58.0
0.0
0.0
11.8
CASTRAVETE
1.5
18.0
0.9
0.0
3.3
AVOCADO
1.0
160.0
2.0
14.7
8.5
CEAPA ROSIE
TOTAL PRANZ
FRUCTE PADURE
IAURT GRECESC 2%
CAJU
MERISOARE DESHIDRATATE
0.5
8.0
1.5
1.2
0.3
1.2
19.5
747.5
55.1
73.2
178.5
369.6
0.6
30.2
1.8
8.4
5.4
0.0
0.0
22.5
0.4
2.4
13.2
1.7
4.2
110.0
10.7
4.6
9.0
98.4
CEAPA VERDE
ROSII
CASTRAVETI
TOTAL MIC DEJUN
BANANA
Curmale hidratate - 10 buc
GUSTARE
ROSCOVE PUDRA - 2 lg
10 MIGDALE faramitate
TOTAL GUSTARE
PRANZ
Cantitate
(100 g)
CINA
TOTAL GUSTARE
CIUPERCI
PUPLA PUI CUPTOR
VANATA
DOVLECEL
CEAPA
TOTAL CINA
TOTAL ZI 30
4.2
2.0
1.0
1.0
1.0
1.0
6.0
676.4
44.0
170.0
24.0
18.0
42.0
298.0
2443
15.6
6.0
17.0
1.0
1.2
0.9
26.1
95
17.7
0.0
11.6
0.0
0.0
0.0
11.6
68
RETETE
PATE LINTE
ALIMENT
Cantitate
(100 g)
LINTE FIARTA
ULEI - 4 lg
CEAPA
CANTITATE TOTALA
100g PATE LINTE =
kCal/100g
7
0.54
1
8.5
1.0
812.0
477.4
42.0
1331.4
155.9
2.8
54.0
0.0
56.8
6.7
140.0
0.0
10.0
150.0
17.6
OSTROPEL PUI
INGREDIENT
Cantitate
(100 g)
pulpa pui
rosii in suc propriu
ardei gras
ceapa
morcov
telina
usturoi
apa
CANTITATE TOTALA
100g ostropel pui =
3.8
4
1
1
1.45
0.85
0.09
2.5
14.69
1.00
kCal/100g
794.2
80
26.0
42.0
59.5
13.6
12.3
0.0
1027.58
69.95
41.8
2
0.2
0.0
0.0
0.2
0.0
0.0
44.14
3.00
0.0
8
5.2
10.0
13.9
2.6
2.4
0.0
42.04
2.86
CARTOFI DULCI
LAPTE COCOS - 3 lg
CORIANDRU FRUNZE
ARDEI ROSU IUTE
CANTITATE TOTALA
100g piure cartofi
dulci =
Cantitate
kCal/100g
PR/100g
GR/100g
Carbo/100g
10
0.45
0.1
0.1
10.7
860.0
81.0
2.3
4.0
947.3
16.0
0.8
0.2
0.2
17.2
1.0
8.0
0.1
0.0
9.1
201.0
1.4
0.4
0.9
203.6
1.0
88.9
1.6
0.9
19.1
122.6
6.6
0.0
5.7
3.8
10.0
26.1
384
PUI CU LAMAIE
ALIMENT
Cantitate
PIEPT PUI
SUC LAMAIE
ULEI MASLINE - 2 lg
USTUROI
CANTITATE TOTALA
100 g pui cu lamaie =
kCal/100g
5
1
0.27
0.1
6.4
1.0
570.0
25
238.7
13.7
847.4
133.0
PR/100g GR/100g
106.0
0
0.0
0.7
106.7
21.3
13.0
0
27.0
0.0
40.0
6.3
Carbo/100g
0.0
9
0.0
2.6
11.6
1.8
CUSCUS CU STAFIDE
ALIMENT
Cantitate
CUSCUS
STAFIDE
SUPA PUI (ZEAMA)
MASLINE VERZI
NAUT FIERT
PATRUNJEL
CANTITATE TOTALA
100 g cuscus cu
stafide =
kCal/100g PR/100g
GR/100g Carbo/100g
2
0.8
2.5
0.5
4
0.05
9.9
752.0
240.0
77.5
72.5
656
1.8
1799.8
25.5
3.0
11.05
0.5
35.6
0.15
75.8
1.3
0.4
2.6
7.7
10.4
0.04
22.4
154.9
63.2
1.875
1.9
109.6
0.315
331.8
1.0
182.7
7.7
2.3
33.7
ALIMENT
Cantitate
PASTE INTEGRALE
ULEI MASLINE - 1 LG
ARDEI ROSU IUTE
USTUROI
BROCCOLI
MIGDALE
PARMEZAN
CANTITATE TOTALA
100 g paste integrale cu
legume =
Carbo/100g
1.5
0.14
0.05
0.06
3
0.25
0.1
522
123.8
2.0
8.2
102.0
144.5
43.1
21.9
0.0
0.1
0.4
8.4
5.3
3.85
2.1
14.0
0.0
0.0
0.0
12.7
2.86
112.5
0.0
0.5
1.6
19.8
4.9
0.41
3.6
423.6
18.1
29.5
27.2
1.0
117.7
5.0
8.2
7.5
CIUPERCI UMPLUTE
ALIMENT
CIUPERCI
TELINA
MORCOV
CEAPA
DOVLECEL
CANTITATE TOTALA
Cantitate
10
1.5
2
1
2
16.5
kCal/100g PR/100g
220.0
24.0
82.0
42.0
36.0
404.0
30.0
1.1
1.8
0.9
2.4
36.2
GR/100g Carbo/100g
0.0
0.3
0.0
0.0
0.4
0.7
33.0
4.5
19.2
10.0
7.7
74.4
1.0
24.5
2.2
0.0
4.5
CREMA DE RICOTTA&FETA
ALIMENT
RICOTTA
FETA
USTUROI
MARAR PROASPAT
CANTITATE TOTALA
100g crema de ricotta &
feta =
Cantitate
kCal/100g PR/100g
GR/100g Carbo/100g
1
2
0.02
0.1
3.0
174.0
528.0
2.7
4.3
704.7
11.3
28.4
0.1
0.4
39.9
13.0
42.6
0.0
0.1
55.6
3.0
8.0
0.5
0.7
11.5
1.0
233.4
13.2
18.4
3.8
ALIMENT
ARDEI GRAS
CEAPA
MORCOV
ULEI - 2 lg
TELINA
DOVLECEL
CIUPERCI
MEI
CANTITATE TOTALA
100g ardei umpluti cu
legume & mei =
Cantitate
kCal/100g PR/100g
GR/100g Carbo/100g
12.5
1.2
1.8
0.17
1.5
2.95
1.65
2
23.8
325.0
50.4
73.8
150.3
24.0
53.1
36.3
756.0
1468.9
10.8
1.1
1.6
0.0
1.1
3.5
5.0
22.0
45.0
2.1
0.0
0.0
17.0
0.3
0.6
0.0
8.4
28.4
65.0
12.0
17.3
0.0
4.5
11.3
5.4
145.8
261.4
1.0
61.8
1.9
1.2
11.0
PR/100g GR/100g
Carbo/100g
ALIMENT
MUSCHI VITA
CIUPERCI
MORCOVI
DOVLECEL
VANATA
CEAPA
USTUROI
ULEI MASLINE - 1 lg
CANTITATE TOTALA
100g legume =
100g vita =
Cantitate
10
5
2
2
3
1
0.1
0.14
23.2
1.0
1.0
kCal/100g
2150
110.0
82.0
36.0
72.0
42.0
13.7
123.8
479.5
20.6
215.0
190
15.0
1.8
2.4
3.0
0.9
0.7
0.0
23.8
1.0
19.0
150
0.0
0.0
0.4
0.0
0.0
0.0
14.0
14.4
0.6
15.0
0
16.5
19.2
7.7
17.1
10.0
2.6
0.0
73.1
3.1
0.0
CREMA DE BRANZA
ALIMENT
Cantitate
kCal/100g
406.0
26.0
16.0
20.0
1
0.5
3.5
1.0
197.0
21.5
624.5
178.4
25.0
1.8
52.8
15.1
10.5
0.6
27.1
7.7
0.7
3.5
24.2
6.9
GR/100g
Carbo/100g
SARDINE LA CUPTOR
ALIMENT
Cantitate
SARDINA PROASPATA
PATRUNJEL PROASPAT
ZEAMA LAMAIE
ULEI MASLINE - 3 lg
CANTITATE TOTALA
100g sardine la cuptor =
kCal/100g
10
1.2
1
0.405
12.2
1.0
PR/100g
1250.0
43.2
25
358.0
1318.2
108.0
200.0
3.6
0
0.0
203.6
16.7
50.0
0.96
0
40.5
51.0
4.2
0.0
7.56
9
0.0
16.6
1.4
ALIMENT
MORCOV
CEAPA
PASTARNAC
TELINA
ARDEI
DOVLECEL
SMANTANA 12%
APA
CANTITATE TOTALA
2
1
0.5
1
1
2
3
5
15.5
1.0
82.0
42.0
36
16.0
26.0
36.0
390.0
0.0
628.0
40.5
Cantitate
kCal/100g
5
0.15
1
1
2
9.2
1740
111.5
25.0
164
58.0
2098.5
73
0.2
2.6
8.9
0.0
84.7
7
12.0
0.6
2.6
0.0
22.2
375
0.5
3.7
27.4
11.8
418.4
1.0
229.3
9.3
2.4
45.7
1.8
0.9
0.7
0.7
0.9
2.4
9.0
0.0
16.4
1.1
GR/100g Carbo/100g
0.0
0.0
0.25
0.2
0.2
0.4
36.0
0.0
37.0
2.4
19.2
10.0
7.5
3.0
5.2
7.7
7.5
0.0
60.1
3.9
ALIMENT
PASTE INTEGRALE
MAIONEZA
RUCOLA
NAUT FIERT
ROSII CHERRY
CANTITATE TOTALA
100g paste integrale
legume =
PR/100g GR/100g
Carbo/100g
LEGUME LA CUPTOR
ALIMENT
Cantitate
CIUPERCI
MORCOVI
DOVLECEL
VANATA
CEAPA
ULEI MASLINE - 2 lg
CANTITATE TOTALA
100g legume =
5
2
2
3
1
0.3
13.3
1.0
kCal/100g PR/100g
110.0
82.0
36.0
72.0
42.0
265.2
607.2
45.7
15.0
1.8
2.4
3.0
0.9
0.0
23.1
1.7
GR/100g Carbo/100g
0.0
0.0
0.4
0.0
0.0
30.0
30.4
2.3
16.5
19.2
7.7
17.1
10.0
0.0
70.5
5.3
ALIMENT
Cantitate
SPANAC CONGELAT
CEAPA
OUA
RICOTTA
CANTITATE TOTALA
100g tarta spanac =
10
2
2
2.5
16.5
1.0
kCal/100g PR/100g
220.0
84.0
286.0
435.0
1025.0
62.1
23.0
1.8
25.2
28.3
78.3
4.7
GR/100g Carbo/100g
2.0
0.0
19.0
32.5
53.5
3.2
28.0
20.0
4.0
7.5
59.5
3.6
ALIMENT
Cantitate
PASTE INTEGRALE
PESTO
MOZZARELLA LIGHT
CANTITATE TOTALA
100g paste cu sos pesto =
5
1.9
5
11.9
1.0
kCal/100g PR/100g
110.0
714.4
890.0
1714.4
144.1
11.5
9.5
102.5
123.5
10.4
GR/100g Carbo/100g
1.0
74.48
50.0
125.5
10.5
14.0
1.52
7.5
23.0
1.9
ALIMENT
SPANAC PROASPAT
LINTE USCATA
2 CATEI USTUROI
ULEI MASLINE - 1 lg
ROSII LA CONSERVA
CEAPA
CANTITATE TOTALA
100g mancare spanac cu
linte =
GR/100g Carbo/100g
3
2
0.04
0.14
4
0.5
9.7
69.0
686.0
5.5
123.8
80.0
21.0
985.2
8.6
51.6
0.3
0.0
4.4
0.5
65.3
1.2
2.0
0.0
14.0
2.0
0.0
19.2
10.9
120.0
1.1
0.0
8.0
5.0
144.9
1.0
101.8
6.7
2.0
15.0
SMOOTHIE
ALIMENT
MIGDALE
BANANA
ANANAS
APA
SEMINTE CHIA
CANTITATE TOTALA
100g Smoothie =
Cantitate
kCal/100g
1
1.8
2
5
0.2
10.0
1.0
578.0
160.2
100.0
0.0
98.0
936.2
93.6
PR/100g GR/100g
21.3
2.0
1.1
0.0
3.1
27.5
2.7
50.6
0.0
0.2
0.0
6.1
56.9
5.7
Carbo/100g
19.7
41.0
26.2
0.0
8.8
95.8
9.6
BIBLIOGRAFIE
1. http://pediatrics.aappublications.org/content/100/6/1035.full.pdf+html
2. http://en.wikipedia.org/wiki/Breastfeeding
3. http://www.europeanhydrationinstitute.org/files/EHI_Key_Tips_on_Hydration_for_pregn
ant_women.pdf
4. http://www.chop.edu/healthinfo/maternal-nutrition-and-breastfeeding.html
5. http://www.mckinley.illinois.edu/handouts/pregnancy_lactation.html
6. http://www.breastfeedingbasics.com/qa/are-babies-sensitive-to-what-mom-is-eating
7. http://nutritionist.info.ro/tag/calorimetrie/
8. http://www.journals.elsevierhealth.com/periodicals/yjada/article/S00028223%2805%2900149-5/abstract
9. http://en.wikipedia.org/wiki/Harris-Benedict_equation
10. http://www.nal.usda.gov/fnic/DRI/DRI_Energy/energy_full_report.pdf
11. http://www.karger.com/Article/Pdf/228998
12. http://www.fao.org/docrep/V4700E/V4700E06.htm#Minimum desirable intakes of fats and
oils
CUPRINS
DE CE SA MANCAM SANATOS? ............................................................................................ 1
ANAMNEZA .............................................................................................................................. 1
Concluzii anamneza .................................................................................................................. 9
Solutii si propuneri ................................................................................................................. 10
ALAPTAREA............................................................................................................................ 10
ALIMENTATIA IN ALAPTARE .............................................................................................. 11
CALCULAREA NECESARULUI ENERGETIC....................................................................... 12
NECESARUL DE NUTRIENTI IN PERIOADA ALAPTARII.................................................. 14
Necesarul de proteine ............................................................................................................. 14
Necesarul de carbohidrati ....................................................................................................... 14
Necesarul de lipide ................................................................................................................. 14
MENIU ...................................................................................................................................... 15
RETETE .................................................................................................................................... 33
CONCLUZII & EVALUAREA PROGRAMULUI .................................................................... 38
BIBLIOGRAFIE ........................................................................................................................ 39