{"id":747,"date":"2017-08-04T07:43:04","date_gmt":"2017-08-04T07:43:04","guid":{"rendered":"https:\/\/riberasalud.com\/polusa\/?p=747"},"modified":"2022-06-16T06:35:49","modified_gmt":"2022-06-16T06:35:49","slug":"resumen-y-etiquetado-de-alimentos-iria-barbosa-nutricion","status":"publish","type":"post","link":"https:\/\/riberasalud.com\/polusa\/resumen-y-etiquetado-de-alimentos-iria-barbosa-nutricion\/","title":{"rendered":"Resumen y etiquetado de alimentos &#8211; Iria Barbosa (Nutrici\u00f3n)"},"content":{"rendered":"\n<p>Ya para terminar y a modo resumen, a la hora de <strong>pararnos<\/strong> a leer el <strong>etiquetado<\/strong> de los alimentos debemos de:<br><br>1. Fijarnos en el <strong>tama\u00f1o de la porci\u00f3n<\/strong>, que es la cantidad de alimento que constituye una porci\u00f3n comestible, y en base a esto, controlar la cantidad a ingerir.<br><br>2. <strong>Aporte cal\u00f3rico<\/strong> de dicho alimento por porci\u00f3n que vamos a ingerir. Recordar que un producto no contenga grasa o az\u00facar no necesariamente significa que no contenga calor\u00edas.<\/p>\n\n\n\n<p><br>3. Fijarnos en los distintos<strong> tipos de nutrientes<\/strong>, no solo es importante la cantidad de calor\u00edas que nos aporta un producto, sino tambi\u00e9n, y a\u00fan m\u00e1s importante si cabe, de qu\u00e9 tipo de nutriente proceden estas calor\u00edas. Importante fijarnos en las calor\u00edas que vienen de las grasas y los az\u00facares.<br><br>4.<strong> Limitar<\/strong> ciertos nutrientes. Un alto consumo de grasa, especialmente del tipo <strong>saturado y trans, colesterol o sodio<\/strong> puede aumentar el riesgo de padecer enfermedades card\u00edacas, c\u00e1ncer o hipertensi\u00f3n, entre otros problemas de salud.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>NUTRIENTE<\/strong><\/td><td><strong>BAJO<\/strong> CONTENIDO POR 100 GRAMOS<\/td><td><strong>ALTO<\/strong> CONTENIDO POR 100 GRAMOS<\/td><\/tr><tr><td>Grasa total<\/td><td>Menos de 3 g<\/td><td>M\u00e1s de 20 g<\/td><\/tr><tr><td>Grasa saturada<\/td><td>Menos de 1,5 g<\/td><td>M\u00e1s de 5 g<\/td><\/tr><tr><td>Az\u00facar<\/td><td>Menos de 5 g<\/td><td>M\u00e1s de 15 g<\/td><\/tr><tr><td>Sal\/Sodio<\/td><td>Menos de 0,3 g (0,1 g de sodio)<\/td><td>M\u00e1s de 1,5 (0,6 g de sodio)<\/td><\/tr><tr><td><strong>Cantidad Diaria Orientativa<\/strong> (CDO)<\/td><td>Menos de 5 %<\/td><td>M\u00e1s de 20 %<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><img decoding=\"async\" src=\"https:\/\/web.archive.org\/web\/20210115184815im_\/https:\/\/www.polusa.es\/media\/img\/etiquetadofinal.jpg\" alt=\"\"><br><br>5. <strong>Aumentar<\/strong> el consumo de <strong>frutas, vegetales<\/strong> y productos a base de <strong>granos enteros<\/strong> para reducir el riesgo de padecer enfermedades card\u00edacas, ciertos tipos de c\u00e1nceres, diabetes o colesterol alto.<br><br>6. <strong>Buscar y comparar<\/strong> entre distintas marcas comerciales mismos alimentos y elegir aquellas opciones m\u00e1s adecuados en cuanto a todo lo que se comentaba anteriormente.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ya para terminar y a modo resumen, a la hora de pararnos a leer el etiquetado de los alimentos debemos de: 1. Fijarnos en el tama\u00f1o de la porci\u00f3n, que es la cantidad de alimento que constituye una porci\u00f3n comestible, y en base a esto, controlar la cantidad a ingerir. 2. Aporte cal\u00f3rico de dicho &#8230; <a title=\"Resumen y etiquetado de alimentos &#8211; Iria Barbosa (Nutrici\u00f3n)\" class=\"read-more\" href=\"https:\/\/riberasalud.com\/polusa\/resumen-y-etiquetado-de-alimentos-iria-barbosa-nutricion\/\" aria-label=\"Leer m\u00e1s sobre Resumen y etiquetado de alimentos &#8211; Iria Barbosa (Nutrici\u00f3n)\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-747","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"featured_image_urls_v2":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","xl":"","xxl":"","xxxl":"","xxxxl":"","xxxxxl":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable_v2":"<p>Ya para terminar y a modo resumen, a la hora de pararnos a leer el etiquetado de los alimentos debemos de:1. Fijarnos en el tama\u00f1o de la porci\u00f3n, que es la cantidad de alimento que constituye una porci\u00f3n comestible, y en base a esto, controlar la cantidad a ingerir.2. Aporte cal\u00f3rico de dicho alimento por porci\u00f3n que vamos a ingerir. Recordar que un producto no contenga grasa o az\u00facar no necesariamente significa que no contenga calor\u00edas. 3. Fijarnos en los distintos tipos de nutrientes, no solo es importante la cantidad de calor\u00edas que nos aporta un producto, sino tambi\u00e9n, y&hellip;<\/p>\n","category_list_v2":"<a href=\"https:\/\/riberasalud.com\/polusa\/category\/sin-categoria\/\" rel=\"category tag\">Sin categor\u00eda<\/a>","author_info_v2":{"name":"jorge@quois.com","url":"https:\/\/riberasalud.com\/polusa\/author\/jorgequois-com\/"},"comments_num_v2":"0 comentarios","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u25b7 Resumen y etiquetado de alimentos - Iria Barbosa (Nutrici\u00f3n) | Hospital Ribera Polusa<\/title>\n<meta name=\"description\" content=\"lll\u1405 Ya para terminar y a modo resumen, a la hora de pararnos a leer el etiquetado de los alimentos debemos de:1. 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