Nutrition
par Stakeholder Map
1. Macronutrients
1.1. Carbohydrates
1.1.1. Simple sugars
1.1.1.1. Glucose
1.1.1.2. Fructose
1.1.2. Complex carbs
1.1.2.1. Starch
1.1.2.1.1. Bread
1.1.2.1.2. Rice
1.1.2.1.3. Potatoes
1.1.2.2. Fiber
1.1.2.2.1. Whole grains
1.1.2.2.2. Fruits and Vegetables
1.2. Proteins
1.2.1. Animal Sources
1.2.1.1. Meat
1.2.1.2. Poultry
1.2.1.3. Fish
1.2.1.4. Dairy
1.2.2. Plant Sources
1.2.2.1. Beans
1.2.2.2. Nuts
1.2.2.3. Seeds
1.3. Fats
1.3.1. Saturated fats
1.3.1.1. Butter
1.3.1.2. Animal fat
1.3.2. Unsaturated fats
1.3.2.1. Olive oil
1.3.2.2. Avocado
1.3.2.3. Nuts
1.3.3. Trans fats
1.3.3.1. Processed food
2. Water
2.1. Dehydration
2.2. Over-hydration
3. Food Groups
3.1. Grains
3.2. Fruits
3.3. Vegetables
3.4. Proteins
3.5. Dairy
4. Micronutrients
4.1. Vitamins
4.1.1. Fat soluble
4.1.1.1. Vitamin A
4.1.1.2. Vitamin D
4.1.2. Water soluble
4.1.2.1. Vitamin C
4.1.2.2. B Vitamins
4.2. Minerals
4.2.1. Calcium
4.2.2. Iron
4.2.3. Zinc
5. Importance of Balanced Diet
5.1. Weight management
5.2. Disease Prevention
6. Recommended Dietary Allowances
6.1. Gender-specific
6.1.1. Men
6.1.2. Women
6.2. Age-specific
6.2.1. Children
6.2.2. Adults
6.2.3. Elderly