Healthy nutrition
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Nutrition, one of the most important metabolic activities is inevitable in order to ensure not only that human body is provided with the essential nutrients but also that is functions properly, thus being capable of constant development. Features such as quantity, quality and the ingredients of the foods consumed as well as diversity are the key words when speaking of healthy eating. Sufficient, nourishing and varied are only some of the attributes that should be applicabale to the food one eats, yet having a good flavour and being a one of a kind delicacy are features that also matter a lot.

Finding the right proportion, being moderate and focusing on diversity when it comes to drinks and foods one takes is all what healthy eating is about. In addition, this approach will also help to minimise the risk of potential diseases.

Special attention should be paid to following ingredients when it comes to healthy eating: carbohydrates, fats, proteins, vitamins and minerals.

In order to make sure that one eats healthy, energy-providing nutrients (such as proteins, fats, carbohydrates) and non-providing nutrients (such as vitamins, minerals and trace elements) essential to the human body should be contained in the meals one takes in the right proportions. The idea is to make every effort in order to facilitate a large variety of different natural ingredients, yet reverting to highly multifaceted ways of cooking. This will not only ensure that extremely delicious meals are served on your table, but will also increase the probability that all essential nutrients, which make sure that the organism is functioning properly, are supplied accordingly.

It’s the right mixture that counts: it is so much easier to cover one’s nutrient demand by cooking with different methods than using only foodstuffs of plant origin. Foodstuffs of animal origin are an important part of a well-balanced diet. It is especially different kinds of meat playing a significant role in protein supply. Therefore it is recommended to eat meat and meat products on a daily basis.
Meat contains high-grade proteins in large quantities: 100 g meat will contain 20 g protein on an average. Additionally, meat is one of the most important concentrated, high-grade protein sources featuring an extremely high biological value. Eating 50 g meat daily will be enough to cover the entire demand for essential amino acids as well as approximately 20% of protein demand.

In terms of consumption different kinds of meats are evaluatad according to their fat rate. It is mainly lean meat being recommendable for deaily consumption. Yet, when it comes to this term, one will find that there is not only lean meat of certain animals, but one and the same animal will also feature high-fat and low-fat meat types. In doing so, the meat of wild animals such as wild rabbit, pheasant, deer etc. is deemed to be the leanest one. Chicken and turkey breast and leg as well as lean pork (chop, leg) and beef are also recommended. Remove clearly visible fat before cooking, if possible.

Fats play a significant biological role: not only are they the nutrients with the highest calorific value, they are also considered as ineavitable cell components. They carry fat-soluble vitamins and flavourings, whereas the adipose tissue under the skin acts as a mechanical protection and also as heat protection. Meat contains fat in the form of fat tissue. It is either a clearly visible superficial fat or fat within the muscles lending a charasteristic marble-like touch to the meat. Whereas it is practically impossible to remove fat from the muscles, you can easily do so with superficial fat.

In case of poultry the quantity of fat consumed is mainly depending of whether its meat is eaten with or without skin.

There is a popular superstition saying that the cholesterol level of different meat types is pretty high, but it is not true.

Not only energy-providing nutrients (fats, proteins, carbohydrates) are needed in order to obtain vital functions of the organism, but also natural organic compounds, the ladder however only in small quantities. Such compounds are indispensable vitamins, which are responsible for the regulation of metabolism, energy flow, enzyme activity and the regeneration of the human body. Vitamins can be divided into two main groups: there are fat-soluble vitamins (such as vitamin A, D, E, K) and water-soluble vitamins (the B-complex, for example vitamin C). Meat contains B-complex vitamins (B1, B2, niacin, B6, B12) in higher quantities. Whereas the rate of fat-soluble vitamins contained in meat is rather low, it is mainly offals containing them in higher quantities, especially vitamin A and D.

Healthy living and a well-balanced, sufficient supply of minerals go hand in hand. Based on  their concentration, physiological role and demand rate concerning human body the different elements contained in food allow for a division into macro and micro elements. Out of the group of macro elements different meat types will contain a high proportion of natrium and calium.

Speaking of micro elements meat features a considerable iron content. Iron plays a significant role in generating red blood cells as well as in the oxygen supply of the human body. The iron content of meat shows a high biological value, and combined with foodstuffs of plant origin, meat also increases the biological value of iron of plant origin (iron deficiency is a significant problem amongst vegeterians).

Liver is deemed to be an excellent iron source, yet zinc is another element, which meat contains in higher quantities.

Meat is a precious nutrition. Serving meat dishes on different occasions and at banquets is an ancient tradition. Due to their flavour and aroma varied meat dishes and products allowing for a large variety of different ways of cooking are not only a culinary highlight, but also an aesthetic experience par excellence.

In many cultures, meat will be the main course on the table at family events and social occasions. A well-deserved special status, to which meat is undeniably entitled to not only due to its high nutrient content, but also due to the culinary pleasure it provides. Additionally, meat is an important protein, fat, vitamin and minerals source.

However, one should not underestimate the importance attached to poultry either, when speaking of healthy eating. Poultry meat is a fine-muscular tight meat offering an excellent flavour, whether cooked or fried. There is no fat deposition in the muscles, only under the skin and in the inner parts. Animals under the age of one year will have the finest meat, whereas ones above the age of two years can only be used for soup. They are easy to digest. Large quantities of high-grade proteins, plenty of delicate meat. Depending on the species the fat content of poultry meat will show a bright scale with chicken being the low-fat variant and fattened geese and ducks being the high-fat ones. The cholesterol content of poultry fat is similar to that of pig fat.

Unlike dairy goods and red meat, poultry meat is considered a cheap protein source of animal origin. This will probably be the reason why people of the 21th century eat much more poultry, especially young duck and goose. Duck is mainly in China and Europe extremely popular, 60-65% of the world stocks come from husbandries in China.

Today’s domestic duck is an end product of a domestication undergone by the in Hungary widespread wild duck. It was probably the Far East, the territory of China to execute the first worldwide domestication, followed by Southern Europe in 1500 before Christ. Finally, husbandry had made its way throughout Europe in the middle age. Duck, as we know and eat it today, is fattened under high capacity production circumstances three times the size of its wild ancestors. Peking duck has shot to worldwide fame: the per capita consumption in China is much higher than that of chicken. Just like chicken, duck can be slaughtered from the age of a few weeks (6-8): this is the so called young duck. Depending on the utilization of its meat, duck can also be slaughtered later, up to the age of 16 weeks. Its meat is a high-protein white meat and has a characteristic, traditional wild flavour. Not only is it an excellent protein source, but it also contains riboflavine (vitamin B2), niacin (vitamin B3), phosphor, iron, zinc and thiamine (vitamin B1) in high quantities. With its skin and the under-skin fat tissue removed, its fat content is not much higher that that of chicken.