Økologiske fødevarer og menneskets sundhed - ICROFS
Økologiske fødevarer og menneskets sundhed - ICROFS
Økologiske fødevarer og menneskets sundhed - ICROFS
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Indhold<br />
<strong>Økol<strong>og</strong>iske</strong> <strong>fødevarer</strong> <strong>og</strong> <strong>menneskets</strong> <strong>sundhed</strong><br />
Forord ............................................................................................................................................ 3<br />
Introduktion .................................................................................................................................. 7<br />
1. Hvad er økol<strong>og</strong>iske/biodynamiske <strong>fødevarer</strong>?......................................................................................... 9<br />
1.1_ Målsætninger <strong>og</strong> produktionsprincipper .................................................................................. 9<br />
1.2 Regulering <strong>og</strong> praksis................................................................................................................. 11<br />
Vegetabilsk produktion .................................................................................................. 13<br />
Animalsk produktion...................................................................................................... 15<br />
Forarbejdning .................................................................................................................. 19<br />
1.3 Aktørerne .................................................................................................................................... 20<br />
Producenter...................................................................................................................... 20<br />
Distributører .................................................................................................................... 21<br />
Forbrugere........................................................................................................................ 23<br />
2. Hvordan vurderes <strong>fødevarer</strong>s <strong>sundhed</strong>smæssige kvalitet?.................................................................... 29<br />
2.1 Menneskets <strong>sundhed</strong> - hvad er det? ........................................................................................ 29<br />
2.2. Metoder til vurdering af <strong>fødevarer</strong>s <strong>sundhed</strong>smæssige kvalitet .......................................... 29<br />
Naturvidenskabelige aspekter........................................................................................ 30<br />
Samfundsvidenskabelige <strong>og</strong> psykol<strong>og</strong>iske aspekter.................................................... 31<br />
3. Hvad ved vi om økol<strong>og</strong>iske/biodynamiske <strong>fødevarer</strong>s <strong>sundhed</strong>smæssige kvalitet?......................... 33<br />
3.1 Indholdsstoffer........................................................................................................................... 34<br />
3.2 Billeddannende egenskaber ...................................................................................................... 42<br />
3.3 Pat<strong>og</strong>ene organismer ................................................................................................................. 48<br />
3.4 Sensorik ....................................................................................................................................... 50<br />
3.5 Fysiol<strong>og</strong>iske helbredseffekter................................................................................................... 51<br />
Biotilgængelighed <strong>og</strong> biokemi ....................................................................................... 51<br />
Fysiol<strong>og</strong>i............................................................................................................................ 51<br />
Sygdomme........................................................................................................................56<br />
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