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Repaso Tema 5 Past

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Repaso Tema 5 Past

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Repaso Tema 5 past

Created by

Pablo
Pablo
Spain

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Repaso Tema 5 Past
 

Repaso Tema 5 PastOnline version

Repaso Tema 5 past

by Pablo
A
C
D
E
F
G
H
I
L
M
N
O
P
Q
R
T
U
V

Empieza por A

Hidrato de carbono presente en las harinas y tubérculos, principal fuente de energía en cereales.

Empieza por C

Unidad utilizada para medir la energía que aportan los alimentos.

Empieza por D

Alimentación diseñada para prevenir o tratar enfermedades.

Empieza por E

Característica de una dieta que aporta nutrientes en proporciones adecuadas.

Empieza por F

Componente vegetal que favorece el tránsito intestinal y aumenta la saciedad.

Empieza por G

Conjunto de proteínas presentes en trigo, cebada y centeno.

Empieza por H

Una de las características que debe cumplir una dieta sana para evitar riesgos para la salud.

Empieza por I

Tipo de grasas consideradas más saludables que las saturadas.

Empieza por L

Azúcar natural presente en la leche y productos lácteos.

Empieza por M

Nutriente necesario en pequeñas cantidades, como vitaminas y minerales.

Empieza por N

Sustancia presente en los alimentos que el organismo utiliza para funcionar.

Empieza por O

Relativo a las características percibidas por los sentidos, como sabor, olor o textura.

Empieza por P

Nutriente encargado principalmente de formar y reparar tejidos.

Empieza por Q

Producto lácteo utilizado en numerosas elaboraciones de pastelería.

Empieza por R

Cantidad de alimento recomendada para una persona en una comida.

Empieza por T

Característica organoléptica relacionada con la estructura de un alimento en boca.

Empieza por U

Producto alimentario elaborado industrialmente con numerosos ingredientes y aditivos.

Empieza por V

Micronutriente imprescindible para el correcto funcionamiento del organismo.

 
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