Nutrients
Nutrients is a generic term for dry products made from cereals , starch or pulses . Food is considered to be food that is not normally used for the production of bread and fine baked goods . The name comes from the root of the word “nathan”, which is derived from (Old High German) nerian or Middle High German nern , which means something like “kept alive”. In this respect, all foods would be nutrients. In the technical sense, however, nutrients are exclusively products whose raw materials are processed in a peeling or flour mill.
Classification
- according to purpose
- Breakfast food
- Baby food
- Children's food
- after processing
-
- ready-to-cook foods
-
- Instant nutrients
- Quell flour
- Instant flour
- Instant sauce powder
- Parboiled cereals (from wheat, rice)
-
- ready-to-eat nutrients
- Raw cereal flakes (oat, barley, wheat flakes)
- Getreideknusperflocken ( flakes )
- Puffed foods (puffed corn, rice, wheat, millet)
- Canned products ( soups , sauces )
- Grain extrudates (chips, flips, crispies)
Individual evidence
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
literature
- German Nutrition Society (Ed.): Nutrition Report 2000 . Henrich printing works, Frankfurt am Main 2000, ISBN 3-921606-40-3 .
- Gesa Maschkowski: Keyword food - basic knowledge compact (CD-ROM), 3rd edition, aid infodienst, Bonn 2010, ISBN 978-3-8308-0935-7 (= AID-Infodienst 3729)