Research Regarding the Nutritional Value of the Food Products

Diana Marin

Abstract


Food products have in composition the necessary substances for human body but also anti-nutritional substances fulfilling an energetic, plastic, catalytic and sensorial role. The researches conducted enable a new vision on the nutritional value of food products starting from the general methodology for studying the goods, meaning from the report, necessity-use value-quality. The nutritional value represents the major criteria in assessing the quality of food products being regarded as the degree of satisfaction of a consumption necessity, representing all the properties and characteristics, that offer the possibility of satisfy the explicit and implicit needs of the food products consumers. A rational optimal nutrition must respect four essential laws (quantity, quality, balance and appropriateness).


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References


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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

E-mail: spasb [at] animalsci-tm.ro
Phone: +40-256-277160, Fax.: +40-256-277110