Foods by type. What refers to protein food: list of products

15.03.2020

Food products on the market are ready, recycled products that have passed the procedures for cleaning and processing in enterprises, food, as well as not subject to agricultural food products that can be used by people in food. These include meat and vegetables, vegetables, fruits, bottled water and much more.

Everyone worries that it consumes. In different varieties of useful and harmful food, you can simply get confused. Therefore, you need to know clear boundaries that determine the beneficial properties of certain products, the technology of their production and, of course, the manufacturers themselves. Knowing what, how and by whom it is produced, you can protect your diet as far as possible.

Classification of food products

Depending on the origin and destination, the goods of this group are customary to divide into the following classes:

Products of plant origin. Such products are made exclusively from crops. It can be both recycled and implemented in the original form. This group includes such foods such as vegetables, fruits, vegetable oil, etc. This group of goods has a high energy value, mainly due to the high content of glucose and starch in their composition.
Goods of animal origin. Such foods are extremely rarely implemented in primeval form, as they are not possible to eat them in such a form. So, the meat is obtained only by the depths of slaughter of cattle, and butter After milk processing. Except are, except for, eggs and several other products. These foods have a great biological consumption value.
Goods of the subsidiary group. This group is not intended to use them separately. These are food additives, salt and spices, etc.
Combined products. This group of food products, modified and containing components of various foods. As a rule, such products have a high nutritional value and is represented in the form of powdered and creamy substances. These are mainly food concentrates and baby food.

Also foodstuffs can be distinguished between themselves according to the degree of readiness to use:

gastronomic (this group is represented ready for the use of products - various sausages, cheeses, canned food, beverages, etc.);
grocery, which includes food products that need to be prepared, for example, raw vegetables, meat.

Also, in accordance with the level of demand for certain food products, they are accepted for:

goods of everyday consumption, which include bread, eggs, vegetables and fruits;
special consumption goods, such as alcoholic products, delicacies, confectionery etc.

However, this does not mean that the demand for one or another product is greater than on the other. Just on the goods of everyday consumption, the daily level of demand is guaranteed regardless of the economic situation. And the second type products inevitably lose demand when the economic situation in the country worsens.

Quality characteristics of food products

Because of the huge selection, competition among food products is very high. Therefore, the determining factor for the consumer is the quality, nutritional value, freshness, and the like properties of the product. When it comes to the quality of food products, it is very difficult to accurately determine the criteria. So, for example, one of the main criteria is the presence of harmful substances.

On the market, unfortunately, there is no product that would one hundred percent possessed useful properties. To one degree or another, each food product causes harm to the body. For example, meat is rich in proteins and carbohydrates, which are fuel for a person, but at the same time is one of food productsAccelerating the aging of the body.

For this reason, medical and biological studies are conducted establishing the level of harmfulness for a particular product. Molecular composition, usually specified on the product label, will help to understand this food quality.
But for most agricultural products, these parameters are installed, and for the product of a separate manufacturer, the quality is practically impossible. For example, it is very difficult to the eye, directly on the market determine the quality of potatoes or carrots.

Other properties of this group are taste properties, flavors and freshness. If the freshness of the product can be determined on the basis of the date of manufacture, then the flavors and taste can only be found during the sample.

The nutritional value

What is the nutritional value of the product that all nutritionists say? This is the main qualitative property of any food products. Measured nutritional value in kilocalories. Usually this indicator is indicated on the label of secondary goods. But the food and energy value of the primary goods have to be determined by well-known information. Therefore, it is impossible to install this indicator for a separate manufacturer.

In secondary products, all food properties, molecular and elementary composition are indicated on the label. However, unscrupulous manufacturers may include unreliable information to exaggerate the quality of their product and ensure high profits. For this reason, really high-quality goods are separated only after a certain period of testing by consumers.

Some influence on this factor can also have advertising. Competently and beautifully spent advertising campaign can create an impression of high quality goods, although in fact he does not have an advantage over analogues or even much worse than its competitors.

The most accurate answer to the question about the quality of the goods can be given by a specialist, and then with the help of a number of equipment for chemical analysis.

The nutritional value Includes the following characteristics:

Energy value. The matner that determines the amount of product used for each species. So, on average, it is necessary to consume from 500 to 1000 kilocalories. Therefore, it is very important to know what is the energy value of a separate product or its portion, which will help to avoid obesity or excessive weight loss.
Biological value is the content of a product that can contain amino acids beneficial to the body, vitamins, proteins, carbohydrates and much more in one or another quantity.
The physiological value is the characteristics of the product that have a positive impact on the work of individual organs: heart, nervous system, etc. Some types of products can have a beneficial effect on the state of immunity as a whole. Most drugs are produced based on food components. For this reason, flourishes ethnoscienceBased on various products.
Organoleptic indicators are determined by such properties as the smell, taste, aroma, etc.

Sanitary and hygienic characteristics

This characteristic group for food products is in most cases controlled by the state and is established in various subtitle acts. Usually, these properties are represented by microbiological characteristics of products, such as the ability to cause allergies, to affect the functioning of certain organs, the content of artificial chemical elements, etc.

To primary raw materials, the requirements of the legislation are rather soft. It is enough to use chemical fertilizers and hormonal additives in the production process so that the product can get access to the market. But to recycled products, the law puts rather strict requirements.
Thus, the legislation establishes a list of chemical additives that should not be contained in any food products in general, or their content is limited.

In addition, the requirements are presented to the most technological process production. For example, it is impossible to use equipment containing harmful substances, and in production it is necessary to observe all sanitary and hygienic standards. Such norms can be installed both for a separate product and for a group of goods as a whole.

Food Product Market

Since people are a biological view in need of constant nutrition, the food market is flourishing. Perhaps this trading sector is leading in turnover. Therefore, a business associated with the production and sale of food products is considered the most profitable in all sorts of directions.

In general, enterprises carrying out the production and sale of food products are divided as follows:

producing raw materials;
enterprises carrying out the production of gastronomic food products;
organizations that produce prepared food, such as canned goods and semi-finished products, as well as catering catering.

The market is of great importance for both manufacturers and consumers of food products.

This system performs the following functions:

information related to the dissemination of information about the product, its quality and price, as well as about the amount of demand and suggestions for one or another food product;
mediation, as the market provides a platform for trade and directly acquiring food consumers.
the pricing function includes such processes as the ratio of supply and demand, competition in price and as, as a result of which prices for individual goods are growing, and others fall into others;
the health function is to clean the market from poor-quality products and non-viable enterprises.

Thus, it is the market that determines that and at what price to sell and buy.

Food Implementation Process

Food products can be implemented both all familiar markets and shops and large supermarkets. Food sales has become a real gold residential for intermediaries. To date, it is already rarely where you can buy even potatoes directly from the manufacturer. This is especially noticeable in cities.

Since the bazaars familiar to all replaced huge shops, the conditions for which you need to pay attention to when buying a particular product changed. In many ways, precisely because of dirt and improper storage in the markets most of them were closed by the authorities. But the shops do not always shine cleanliness and hygiene. This is mainly reflected in improving the quality of storage of goods.

Conditions for storage of goods can be divided into three composite groups:

Proper placement of goods. For example, it is impossible to put bread products and meat on one shelf.
Compliance with the temperature storage mode of food. So, milk products must be stored at a temperature not higher than 15 degrees Celsius.
Sanitary hygienic component. This includes the purity of the premises and the safety of the quality of the products themselves.

All requirements for the storage of food products are painted in relevant sanitary and hygienic standards and must be fulfilled to be executed by each enterprise engaged in their implementation.

Unfortunately, today sellers are very often found, which are unfairly related to these requirements, but due to certain circumstances, consumers are forced to acquire goods from them. For example, in rural areas or in remote areas there is no proper competition, as a result of which the conditions of the monopoly of one enterprise are created. And there most often can be observed violations of the requirements of the legislation for the storage of food products.

Consumer rights Protection

The law provides for the following opportunities for the protection of the rights of consumers of food products:

return of goods implying a refund paid for him;
commensurate quality deterioration reduction of the price of the goods;
compensation for harm caused to life and health of low-quality products;
reimbursement of moral and material damage.

The basic principles and provisions for the protection of the rights and legitimate interests of consumers are enshrined in legislation. In particular, in the Civil Code of the Russian Federation, as well as in the Law of the Russian Federation "On the Protection of Consumer Rights".

Thus, when selling poor-quality food and a negligent relationship to ensuring proper storage, the implementer risks the loss of not only the client, but also quite large cash.

Unfortunately, many consumers do not pay attention to the quality of food, since their consumption occurs daily and periodic poisoning is considered in the order of things.

For rare exceptions (beans, peas), nature offers a person products consisting of either predominantly of proteins or mainly of carbohydrates. In the third group of products there are neither abundance of proteins, neither abundance of carbohydrates. For this reason, Dr. Hea designated this group as neutral.

The system of separate food seeks not to consume together products rich in proteins and carbohydrates. Nevertheless, the absolute separation of these products is impossible and not useful. The separation of extremes already significantly unloads the digestive tract. According to the teachings of Dr. Hey, the blink and the feeling of overflow, which arise when consuming legumes of leguminous crops are explained by the content in these cultures of proteins and carbohydrates in large quantities.

The separation system is recommended when taking protein food to choose only products rich in protein (or meat, or fish). In the same way, it should be done in the consumption of carbohydrate food, that is, to take the product with a large concentration of carbohydrates (or potatoes, or rice, or pasta), as such food is better absorbed.

Below we give a dividing plan and a table proposed by Dr. Halent in the book "Encyclopedia of Health. All about separate diet by Dr. Hey. They give an accurate idea of \u200b\u200bwhich products include, according to the separation system, to a group of carbohydrates, which to the protein group, and which are to neutral.

Dividing plan

During one meal, it is undesirable to eat foods related to a group of carbohydrates and to a protein group. However, the following combinations are possible:

protein group products with neutral group products;
products of carbohydrate groups with neutral group products.

Group of carbohydrates

all types of grain (wheat, ripper, rye, barley, oats, green grain, maize, natural rice);
all products made of coarse flour with bran (bread, buns, pies, pasta);
vegetables and fruits: Potatoes, Earth Pear, Kozelets, Bananas, Fresh dates and figs that do not contain sulfur dried fruits: apricots, bananas, figs, raisins (cigrika - small raisins and Kishmis - raisins without seeds);
sweets: honey, maple syrup, apple and pear condensed juices, frutilose (gentle chipped condensed fruit juice). Tip: In the perfect case, sweets should be used restrained. Although they refer to the carbohydrate group, they can be combined in small quantities with protein products;
beer;
other products: Karob (crushed fruit rozhkovaya treeused as cocoa) baking powder With wine stone.

Neutral group

These products are allowed to combine either with product group of carbohydrates or with protein products.

Vegetables and salads: artichokes, eggplants, lettuce salads, cauliflower, Woodwood, Salad Grade of Chicory, Chinese Cabbage, Valerian, Fennel, Cucumbers, Carotel Morkov, Garlic, Kohlrabi, coched salad, pumpkin, green onions, dandelions, magoland (leaf beet), red pod pepper, pastenak, bulgarian pepper, radishes, radish, brussels sprouts, dining beet, red cabbage, trouser, sour cabbage, Celery, Asparagus, Red Spinach, Fresh Tomatoes, white cabbage, Savoy cabbage, Zucchini (zucchin variety), onion;
any sprouted grains, sprouts, shoots;
mushrooms: All edible grades (champignons, chanterelles, white mushrooms and oyster mushrooms);
any dwelled dairy products: yogurt, cottage cheese, sour cream, moistener, degreased cream and kefir, Molkosan (overlooking breast serum concentrate);
sweet cream;
60% fat cheese: cheese from whole milk with cream, cream cheese, Camembert;
all varieties curd cheese: cheese, sheep and goat cheese, mozzarella, gravy cheese;
fats: vegetable oils and fats, vegetable oils of cold processing of seeds and embryos, such as vegetable oil from wheat germ, sunflower oil, corn oil, olive oil, sesame (rive) oil, soybean oil, grape seed oil or walnut oil and butter;
any nuts and seeds (except earthy nuts - peanuts, which causes acid-forming effects);
egg yolk;
avocado (fruit);
olives;
yeast;
spices (seasonings), for example sea \u200b\u200bsalt, vegetable (herbal) salt, wild and garden herbs, garlic, ground pepper, chernobyl, cumin, nutmeg, horseradish (the basic rule is reading: add spices in small quantities);
any jelly, for example, agar-agar (ground seaweed: powder is dissolved in a cold liquid, adjusted to a temperature from 60 to 80 degrees Celsius and leave for pouring), vegetable binding products from flour grains of the horn tree;
beverages: mineral water, herbal teas And diluted vegetable juices.

Tips: Salad sauces consumed along with protein food should be prepared from vegetable oil, cream (in small quantities), herbs and lemon juice.

Sustaines for salads combined with carbohydrate food must consist of dusty dairy products (kefira, prostrochashi, yogurt and a gloss).

The main thing is that food rich in fats and vegetable oils were used in small quantities. Conversely, vegetables, fruits, green salads can be in unlimited quantities.

Belk group

Any varieties of cooked meat, except for pork, for example beef: roast, entrecote, goulash, roll, dishes from chopped meat, minced;
veal: Schnitzel, Roast, Minced;
lamb: roast, cutlets, firefoot (all varieties of meat should be consumed in small quantities);
any varieties of prepared pizza, such as Schnitzel, Turkey Breast, Farm, Rollers from hot, Bird sausages, grilled chickens (Poultry meat should be used in small quantities);
any varieties of cooked sausage, such as beef ham, beef salami, ditchy sausage ( sausages It should be eaten in small quantities);
any varieties of fresh fish, as well as mollusks and crustaceans in a cooked form, such as flaming, cod, salmon, trout, salmon, tuna, mackerel, halibut, herring, pike;
milk;
any varieties of 50% fatty cheese, such as Gartsky cheese - soft, Tilzite, "Gouda";
eggs;
tofu (soy products);
ready tomatoes, including canned cans;
ready spinach;
drinks: Fruit teas, fruit juices, apple wine (cider), dry and semi-dry wine, champagne, champagne wines ( alcoholic beverages must be used in small doses);
bone fruit, for example apricots, cherry, plum-mirabel, peaches and plums;
berries, such as a lingonberry, currant, raspberry, strawberry, blackberry and gooseberry;
seed fruits for example, apples and pears;
wild fruit: rosehip, elderberry, hawthorn, sea buckthorn;
exotic fruitsexcept bananas, such as Pineapple, Kiwi, Mango, Papaya, Passifruit, Melon, Watermelon;
citrus fruits, such as oranges, grapefruits, tangerines, lemons, sweet lemons (explanation: Although lemon juice Refers to a protein group, it can be combined with a small amount of carbohydrate group products).

It should be avoided by the use of the following products: products from white flour (pasta), ground rice, leguminous crops, ready-made dishes in packages, canned goods, sugar, sweets, salt, mustard, ready-made soups and sauces in packages, pork, sausages, ham from pork raw meat, raw egg proteincured fats, purchased Mayonnaise, vinegar, peanuts, marmalands, smoked and salted meat products, coffee, black tea and cocoa, as well as strong alcoholic beverages.

Table products

Protein rich foods
	Proteins	Fat.	Carbohydrates
MEAT
Veal	21	3	+
Beef, low-fat	21	7	1
Pork, low-fat	21	7	+
Chicken meat, fat	20	6	+
Breast turkey	24	1	+
Goose meat	15	31	+
Salami (Italian)	13	45	+
Sausage from game	16	5	+
Salami	18	50	+
A FISH
Trout	20	3	+
Herring	17	15	+
Cod	17	0,4	+
Salmon	20	14	+
Sea salmon	18	0,8	+
Fish sticks (quick frost product)	13	4	20
Eggs, milk, cheese
Chicken eggs	20	12	1
Bottle milk	3,3	4	5
Cow milk 1.5%	3,4	1,5	5
Eden Cheese 30% fat	26	16	+
Neutral products
Vegetables, Mushrooms and Nuts
Eggplant	1	+	2,7
Cauliflower	2	+	3
Broccoli	4	+	3
Chicory	1	+	2
Chinese cabbage	1	+	1
Salad chicory	2	+	0,3
Field salad	2	+	3
Savoy cabbage (boiled)	2	0,4	3
Cucumbers	0,6	+	1,5
Carrot	1	+	5
Kohlrabi	1	+	3
Coched salad	1	+	2
Green Luc	2	+	3
Beets of mangold varieties	2	+	1
Pods pepper	1	+	3
Radish	1	+	2
Red beetroot	2	+	9
Kozhelets	1	+	2
Celery	2	+	2
Asparagus	2	+	2
Grunkol (green cabbage) boiled	4,5	1	4
Spinach	3	+	1
Tomatoes	1	+	4
White cabbage	1	+	5
Zucchini	2	+	2
Champignon	3	+	3
Forest nuts (hazelnut)	13	61	11
Almond	19	54	9
Vegetable oils and fats
Butter	0,7	84	0,7
Dietary	0,2	80	+
Margarine	0,2	80	0,4
Olive oil	-	100	+
Sunflower oil	+	100	-
Eggs, dairy products, yeast
Yolk chicken egg	16	32	+
Buttermilk	3,5	0,5	4
Whole milk yogurt	3,3	3,5	4
Cream 10% fat	3	10	4
Bakery yeast	12,1	0,4	11,0
Camembert Camembert 60% fat	18	34	+
Carbohydrates rich foods
Grain and grain products
Natural Figure	7	2	73
Oat flakes	14	7	63
Cornflakes	8	1	80
Pasta	13	3	70
Bread from large grinding	7	1	41
Rye mixed flour bread	7	1	45
Wheat flour type 405	11	1	71
FRUITS
Pineapples	0,4	0,2	14
Apples	0,3	0,4	12
Apricots	1	+	10
Kuraga, Uryuk	5	0,5	56
Bananas	1	0,2	21
Pears	1	0,4	13
Strawberry, strawberry	1	0,5	6
Kiwi	1	0,6	10
Peach	1	+	9
Plum	1	+	12
Prunes	2	0,6	53
Sweet cherry	1	0,4	14
Grapes	1	+	16
VEGETABLES
Potatoes (boiled)	2	+	15
Recommended legumes
Oil bean (dry)	22	2	48
Peas	23	2	53
Lentil (dry)	24	1,4	52

Note:
+ Availability of proteins, fats, carbohydrates
- No proteins, fats, carbohydrates

Explanations to the table:

From this table, it can be seen how many grams of protein, fats and carbohydrates are contained in 100 g of individual products. Thus, it is easier to understand why some products in the divided plan belong to the protein, carbohydrate or neutral group. Here are some examples from this table to clarify.

Meat, fish and eggs contain a lot of protein and to some extent fat, but almost do not have carbohydrates. Therefore, they belong to the protein group.

Fat cheese in contrast to degreased contains more fats and, accordingly, less protein. Therefore, the fatty cheese refers to a neutral group, and low-fat - to the protein group.

Grain and grain products are very rich in carbohydrates and relatively poor protein. They belong to the carbohydrate group.

Fruit contains more carbohydrates than protein. But since they are usually a lot of fruit acids and they can damage the digestion of carbohydrates, they are counted for a protein group. This distribution is not occurring due to the high content of the protein.

Products for proper nutrition make up the basis of a healthy human diet. What nutrition is considered correct? What is included in the concept of "products for proper nutrition"? How to choose the right diet, the most corresponding to the needs of the body?

Proper nutrition: What is to be healthy?

Before determining what products for proper nutrition, it is necessary to deal with the concept of the right power, which is from products, in what quantities and what methods to process them. Proper nutrition It assumes an integrated approach to the organization of nutrition, satisfying all the needs of the body in nutrients and energy value, which contributes to its growth and development. The system of proper nutrition includes the organization of the power mode and the diet itself. Proper nutrition is governed by certain principles:

The balance of energy value of the diet and energy costs of a person is the right organization of the diet;
Balance of vitamins, micro and macroelements, as well as proteins, fats and carbohydrates;
Proper food distribution throughout the day - the correct organization of the power mode;
Actually the power mode (the number of meals, intervals between receptions);
Methods of cooking dishes;
Individual factors: age, weight, social status, lifestyle, general health status that determine the need for the body at a certain point in time.

Having arranged the correct power regime, which is and what products to give preference remains a paramount task. Products for proper nutrition, first of all, should be safe for human health, which is determined by their freshness and shelf life, in their composition of harmful vegetable impurities, biological objects, hazardous chemical compounds.

Any "Healthy" product can be translated into the category of "harmful" by applying methods heat treatment (For example, frying animal fat), adding fatty sauces, unnatural seasonings, together with easily digestible carbohydrates.

Products for proper nutrition: the basis of a healthy diet

Conditionally all products present in the human diet can be divided into harmful and useful. The list of harmful products falls:

All fried food. However, the applied roasting methods should be taken into account. For example, light frying on olive oil will be less harmful than roasting products on animal fats;
Sweet carbonated drinks, as well as drinks prepared from dry mixes;
Sausages and semi-finished products, smoked grade of meat and fish, canned;
Acid food with high fat content, cottage cheese desserts, fruit yogurts;
Most confectionery;
Snacks (chips, nuts, crackers and other delicacies);
Products containing dyes in high concentrations;
Chocolate bars, milk chocolate with fillings and without;
Fatty grade meat;
Animal fats;
All dishes from the restaurant menu fast food, as well as fast food products;
Any alcoholic beverages;
Sdob and bakery products.

In the list useful products For proper nutrition included:

Grain - buckwheat, oatmeal, wheat, rice cereals;
Low-fat varieties of meat and fish;
Fermented milk products with low fat content;
Fresh fruits and vegetables;
Purified water, green tea, freshly squeezed juices;
Black chocolate, honey, dried fruits
Vegetable fats;
Whole wheat bread;
Eggs;
Bean.

The choice of products for proper nutrition is not limited to these lists, but this is the basis of a healthy diet, which today will help to exclude harmful products from the diet, replacing them with "healthy" alternatives.

Proper nutrition: What power is better for a person?

Currently, there are many tips of nutritionists for the organization of proper nutrition. What is the best power for a person? To the organization healthy nutrition It should be approached, based on individual factors. The choice of products for proper nutrition is determined not only by the parameters of their safety, harmfulness and utility, but also by the age of a person, the state of health, concomitant diseases, lifestyle.

In the period of active growth, the organism needs high products nutrient value. The range of products for proper nutrition can be significantly limited by the diseases of the cardiovascular system, the gastrointestinal tract, as well as the state of the person (food during pregnancy and after delivery, during the recovery period after the diseases transferred, the athlete's nutrition before competitions).

The lifestyle largely determines the energy value of the human diet, its composition. With accompanying excess weight problems, impaired metabolism, it is also necessary to carefully approach the choice of products, enriching the ration of fiber, low-content products.

The main principle of proper nutrition, which is promoted by the normal activity of the body, is moderate food intake. Excessive use of even products for proper nutrition will cause significant damage to the body in the form of dysfunction and diseases of the gastrointestinal tract, impaired hormonal background, mental disorders, discomfort, gravity, obesity, limited lifestyles.

Food safety: what to exclude from the diet

Food safety is one of the most important factors of a healthy lifestyle. The safety of products is determined not only by their quality, composition, but also freshness at the stage of their use. The content in products of chemical compounds, radionuclides, biological substances, harmful vegetable impurities is a threat to human health. Food pollution can be physical, chemical and microbial origin (the content of indiffers of foreign bodies in products, the content of pesticides and nitrates, microorganisms in them).

How to secure your diet? When choosing safe products for proper nutrition, it is necessary to exclude:

Products containing GMOs - legislation regulates the mandatory labeling on packaging of products indicating the presence of either the absence of GMOs in their composition;
Products with a large content of additives that change their fragrance, color and taste;
Long-term storage products.

Safety of food also depends on the place of their implementation (specialized stores, natural markets). The long-term use of products containing additives and GMO significantly worsens the quality of the diet and significantly affects human health, manifests itself in the form of increased fatigue, reducing disability, mental disorders, discomfort in the gastrointestinal tract, its dysfunction, organism allergic reactions. The main products containing the greatest number food additives, are smoked, fish and meat delicacies, sausages, yogurts (products undergoing industrial processing, mixing process).

One of the most important industries is food, because every day the human body requires fuel - a variety of foods in both natural and treated form. Systematize and streamline the terminology of the whole variety of food products helps their classification.

Food Classification: What is it?

In order to be able to effectively and efficiently produce, sell and store food, it is necessary to initially hold their classification.

Classification of food is a logical process of splitting the entire set of food products into groups of different general levels according to certain features.

In commodities distinguish several food classifications, namely: training, trade, standard, economic and foreign economic and economic. The most common is the first two.

The value of the food classification

The classification of food pursues many purposes, namely:

help automate the process of collecting and processing information about the product;
easily study consumer properties food products, forming a system of food requirements, accounting and planning of their turnover;
help develop rational packaging methods, organize optimal storage and transportation modes of food products;
promote the rational placement of goods in the trading room and in stock;
create a basis for certification of food products;
facilitate the identification of purchasing demand for food products.

To collect information about goods and their processing use different types Computer funds. Classification of software products based on the scope of use includes three main categories: system software, application packages and programming tools. Application programs are responsible for processing various information.

In turn, the classification of applied software products is divided into the following types of: text editors and processors, graphic editors, database management systems, spreadsheets; Accounting systems, office management systems, financial analytical systems and others. All of the above software are used when managing food turnover.

Classification of food products for appointment

By sign of appointment, all foods are divided into four categories:

Food products for mass consumption.
Therapeutic and dialectical and preventive products.
Goods designed to feed children.
FUNCTIONAL FOOD PRODUCTS:

enriched food;
physiologically functional food ingredients;
probiotic foods;
probiotics;
prebiotics;
synbiotics.

Classification signs of the upper levels

The classification of the nutrients of the upper levels is carried out according to the most common features.

So, on the basis of origin, all foods are divided into four groups:

products of plant origin (grains, vegetables, fruits, legumes, mushrooms, etc.);
products of animal origin (meat, fish, seafood, etc.);
mineral origin (salt);
biosynthetic origin (vinegar).

In the sign chemical composition Foods are divided into:

As a characteristic degree of processing, food products are:

Of course, this is not a complete classification of basic food. Each group of food products hierarchically consists of smaller groups (species, varieties, varieties, etc.) depending on raw materials, recipes, production technology and other unifying features.

Educational Classification of Food Products

Educational classification of food products by groups is used in commodity to study the consumer properties of goods, the principles of forming these properties and their conservation. According to the above classification, all food products are combined into 9 groups on the basis of the generality of origin, chemical composition, production technology, destination and storage features:

grain flour goods;
fruit vegetables and mushrooms;
sugar, honey, starch and confectionery goods;
food fats;
meat products;
fish goods;
milk goods;
eggs and egg products;
taste.

Training classifications pursue the goal to explore the range of goods, and the most important feature is the appointment of the food product.

Trading Classification of Food Products by Groups

Trading classification of food products in groups helps rationally place goods on the shelves and organize their effective warehousing. According to such a classification, the following groups of goods are allocated:

bakery products;
fruits and vegetables;
milk and oil products;
confectionery;
meat and sausage products;
fish and fish products;
egg products;
food fats;
soft drinks;
wine-vodka products;
tobacco products.

Grocery and gastronomic products

In the trade, the classification of food products provides for the conditional association of all food products in grocery and gastronomic.

A gastronomic group of goods includes ready-to-eat products, namely, sausages, meat and canned fish and smoked, cheeses, butter and other dairy products, alcoholic and non-alcoholic beverages, some seasonings.

Assortment of food products

Food products can form a certain set of goods or an assortment. Distinguish shopping and industrial assortment.

In the first case, the range of the enterprise is allocated (the range of goods sold in the store) and the range of product group (dairy, meat, confectionery and other goods).

The industrial assortment includes goods that are manufactured at this enterprise (assortment of the enterprise) or in this industrial industry (the range of the industry).

Classification of dairy products

In ancient times, when the chemical composition of milk has not yet been known, this product was often referred to as "white blood" or "juice of life." And not in vain. After all, milk is rightfully considered to be the most complete food product, due to the content of 20 amino acids, more than 147 fatty acids and lactose (dairy sugar), which is a storeroom of vitamins, trace elements, enzymes and other beneficial substances.

Classification is amenable to both milk themselves and products that get from it. A special group is made up dairy productswhich are the result of a lactic acid or mixed (lactic acid + alcohol) milk fermentation.

Classification of milk and dairy products

Hermetically closed and sterilized meat products in combination with other food products (vegetables, croups) or without them

Classification of goods for baby food

Baby food products are food products created from high quality raw materials for special recipes for children from the first days of life up to 14 years. Children's nutrition must meet all the physiological needs of their growing organism, in particular, to be full on the content of proteins, carbohydrates and fats, vitamins, minerals and other nutrients.

Complete classification of baby food products is very extensive. The most common feature for classification is the age of children to be calculated by food products. In this regard, the food is distinguished:

for young children (from 0 to 3 years);
for preschool children (from 3 to 6 years);
for school children (from 6 to 14 years old).

low water content (4-15%). These include porridges, pasta, flour, dry milk mixtures;
products with high water content (60-90%). These are vegetable I. fruit puree, cottage cheese, kefir, meatballs.

According to the degree of grinding products, children's food products are intended:

for children in the first months of life (the homogenization of food substances is used at a magnitude of 150-200 μm particles);
for children from 6 to 9 months (wiping from the size of particles up to 800 microns);
for children from 10 months to 1.5 years (grinding by pieces up to 2000 microns);
for children from 1.5 to 3 years (portion dishes).

Canned food for baby food happens:

from vegetable raw materials (juices, puree, vegetable and fruit and vegetable canned food);
from meat raw materials (beef, bird, pork, liver, heart, stomach and tongue).

Dairy products for children

Special place B. child nuts It occupies dairy products, since it is it that replaces the child maternal milk, in the case of its absence, and is used as a dust. Depending on the purpose, the classification of dairy products for children looks like this:

dry adapted mixtures for baby food;
dry dairy porridge;
dairy products.

By type of products, dairy children's products happens:

Storage of products

All food products have a property to deterue with time. It is possible to extend their expiration with preserving. To do this, it is necessary to create conditions that prevent the development of microorganisms and the activities of enzymes, which cause damage to products.

According to the methods of canning, the product storage classification looks like this:

heat treatment (pasteurization, sterilization, freezing, cooling, use of UHF currents);
dehydration (sublimation, vacuum, solar or chamber drying);
change in the composition of the medium (salting, pickup, marination, the addition of sugar);
the use of chemicals (the introduction of antibiotics, antiseptics and antioxidants);
ionization radiation.

Preserving not only increases the shelf life of food products, but also expands their range, improves the taste and increases calorie content.

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Food goods are used to use training, trading, standard classes.

Food products are also divided into species, varieties and varieties. Distinguish natural (species) commodity varieties. The product grade depends on its quality and is determined in accordance with the requirements of the standard.

In trade practice, the concept often apply range under which they understand the set of species or varieties of goods combined by any sign. For example, the assortment of pasta includes pasta, vermishel, noodles, etc. Assortment minimum is a list of goods required for this commercial enterprise.

Basic educational classification The community of goods on their origin or main raw materials, similarity of chemical composition and use. Since the training classification grows the goods not one principle, it cannot be recognized strictly scientific. For this classification, food products share nine groups:

comburry products - Grain, flour, cereals, bakery and pasta. Products of this group contain a high amount of starch;

fruit and vegetables - Fresh fruits, vegetables, mushrooms and processing products. These products are distinguished by high biological value and low energy ability;

sugar, Honey, Starch and Starch Products, Confectionery . For these goods are characterized by a pleasant taste and aroma. Many of them are dessert or delicacy;

taste products - Alcoholic, low alcohol and non-alcoholic drinks, tea, coffee, spices, salt, dietary acids, as well as conditionally tobacco and tobacco products. They have pronounced flavors and aromas, contain substances affecting the nervous system. Use them in small quantities to improve the taste of food and excitement of appetite. Consumption of some of them, especially alcoholic beverages and tobacco products, is harmful to human health;

dairy goods - milk and products of its processing (fermented milk products - sour cream, cottage cheese, cream, oil, cheese, etc.). Many products of this group are recommended for children and diet nutrition. They are distinguished by high biological value and good compliance;

food fats - Vegetable oils, animal fats, margarine, culinary, confectionery and bakery fats, mayonnaise. These products compared to others have the highest energy ability, are the source of vitamins A, D, E, K;

meat products - Meat of various animals and birds and the products of their processing (sausage products, meat cells, canned meat, semi-finished products and culinary products). Meat products are one of the main sources of full proteins;

eggs - Bird eggs and their recycling products (melange, egg powder). These products are well absorbed by the human body and have a high biological value;

fish products - Fresh fish, salted, dried, smoked, dried, canned, fish caviar, as well as a malicious water raw material (crayfish, crabs, mollusks, algae, etc.). Fish products are a source of full proteins, fats, vitamins and have a high food and biological value.

By trade classification Goods are combined into the following groups:

bakery

fruit and vegetables

confectionery

wine-vodka

milk-oil

food fats

tobacco products

IN trade Practice Food products are divided into gastronomic and gallays.

TO group Gastronomic goods include ready-to-eat products:

meat cooking

smoked

cannedize

milk products

alcoholic beverages

and etc .

To group Gallays goods include

pasta

dried fruit

spicy

Barcode classification

Principle SC - encoding alphanumeric signs in the form of alternating black and light strips of various thicknesses (strokes and spaces), reading using a scanning device that decrypts the codes and transmits information on the computer.

The first two digits indicate the country code where the organization, which registered the manufacturer, its goods and assigning them ordinal numbers.

The country code may not coincide with the country of origin of the goods. Since the manufacturer or seller has the right to register in domestic or foreign bank banks.

Crup

Groats is one of the most common foods. In the content of the main nutrients, the most favorable chemical composition has buckwheat, oat and pea cereals.

The content of vitamins in the cereal is different. The energy value of the cereals is high enough. The physiological value of the colts is due to their influence on the activities of the body. Manna and rice cereals due to low fiber and high digestibility is recommended for baby food. Porridge oatmeal He has a mucous consistency and has a positive effect on the activities of the gastrointestinal tract of a person. Crupes, containing a large amount of fiber (buckwheat, bias, oatmeal), has a beneficial effect on the digestion organs.

Cellulose (fiber) - common polysaccharide. Most of the fiber is not absorbed by the human body. Increased content of it in the product reduces its digestibility, food value, worsens the taste.

Culinary advantages of cereals are characterized by a duration of cooking, an increase in mass and volume, organoleptic performance of cereal (taste, smell, consistency). The most valuable groats, having a short time of cooking, - 15-25 min (semolina, Hercules, the nucleus quickly discriminating), providing a large weight and bulk privation, as well as cereals, cereal of which have typically clearly pronounced taste and smell, crumbly consistency.

We produce cereals wide in a wide range. The classification of the range of the corner is based on the type of grain used and the technology of its processing.

Depending on the grain used, cereals are divided into species - wheat, buckwheat, oat, barley, etc.; according to the method of processing grain - on varieties: whole, crushed polished, crushed unreacted, pless; on the content of benign kernel and impurities Cereals are unfair divided on varieties (oatmeal, buckwheat nucleus, rice, millet), crushed - by size, grains on the rooms, and the grinding cereals (wheat, pearl, corn) are divided into five rooms, and the unlipped (bone) - for three; depending on the wheat type The semolina cereal is divided into brands.

Croupimenu.

Ceres are not only tasty and nutritious, but also extremely helpful. In the croups (especially unobed) contains a record number of vitamins, potassium, magnesium, iron, zinc and other necessary trace elements. In addition, adherents of a healthy lifestyle know that cereal dishes are rich in fiber and pectin, which absorb all harmful substances from the body. Especially indispensable cereals in a lean, vegetarian menu.

Choose cereals is easy: Hercules, manna, millet, buckwheat, pearl and any other cereal must first be fresh and high quality - taste, color, smell, presence or absence of impurities. Humidity is of great importance, because dry cereals can be stored without losing their properties much longer. It is not necessary to use wet cereals, as well as cereals containing littering and impurities: sand, seeds of wild plants, unburned kernels.

Especially often cereal dishes are prepared in restaurants of national cuisines. For example, a young home duck, baked with garbage and buckwheat cashey, is included in the Russian restaurant's cuisine.

As a rule, in restaurant cuisines use buckwheat, oatmeal, peaked, semolina, but especially popular Fig - The real king of cereals.

Significantly less love enjoys pearl barleyderived from polished barley grains. And in vain - vegetable protein in the barrid is contained almost as much as in Say, and in its nutritional qualities it exceeds many other cereals. This cereal is perfectly combined with vegetables, greens and mushrooms, you can cook soups from it and even salads. From crushed, but not grinded barley grains get rich with fiber and minerals an embroidery croup. Apparently, the popularity of pearl and bishnel croup does not contribute to their "Ospitsky", "Army" past.

Many prefer all other croup buckwheatwho is famous for his bright taste and a pleasant aroma. Useful, dietary and at the same time nutritious, buckwheat cereals are rich in well-digestible proteins, starch, vitamins, magnesium and iron. Barbuses side or milk piglets with buckwheat pitch - one of the common banquet dishes. In addition, from this cereals are preparing not only all sorts of cereals and side dishes, but also delicious fillings For pies, and even special buckwheat pancakes.

Still not losing popularity and milletobtained from peeled seeds millet. The crumbly milk millet porridge with cream or pumpkin baked in a ceramic pot often enters the menu of Russian cuisine.

The milled cereal contains "perishable" vegetable fats, so it should not be stored for more than two or three months. In order for dishes from the jam, the croup is recommended thoroughly hot water.

Manna CrupUsed for pounding and varied pudding, get from finely ground wheat. Thick semolina With raisins and fruits, decorated with candied fruits, nuts and whipped cream, can become a good dessert. More coarse grinding wheat get cree "Artek", Which is brewing much longer than the manka, and differs from it with a bright yellow color.

Also, some dishes are also included in the formulation of some dishes, non-grinding wheat grains, freed from the shells. For example, the vegetarian menu includes dietary salads Of the slightly germed wheat grains, raisins, carrots, other fruits and vegetables.

But numerous lovers of Georgian cuisine prefer satisfying, tasty and easily-friendly corn Crup. In almost all Georgian restaurants you can taste an exotic Elarge - dishes from crushed corn with cheese and cornpall - Mamalygu.

Corn cereals rich in starch, iron and vitamins, is part of the so-called fast breakfasts - Corn-Flexs and Muesli.

Favorite muesli - This accelerated and improved version of the porridge is a complex mixture of buckwheat, corn, oat, wheat, rice flakes mixed with nuts, seeds, raisins, pieces of dried fruits and brown sugar.

Especially useful is porridge prepared from Hercules oat flakes. To obtain Hercules flakes, the oats are carefully steaming, dried and crushed, and therefore flakes are absorbed much better than the croup of solid oat grains, and hercules porridge is different gentle taste.

Experts believe that dishes from Hercules are optimal in the ratio of carbohydrates, proteins, vitamins and trace elements. However, each cereal is useful, tasty and good in its own way, and should not abandon cereal dishes, replacing them with all sorts of exotic products.

Light, gentle low-calorie, rice is perfectly combined with many products - fish, meat, milk, vegetables, fruit. For example, juicy duck breast in maple syrup, with fried vegetables, rice and citrus sauce will serve as a real decoration of any restaurant menu.

Soups, salads and side dishes are prepared from rice, Mediterranean risotto and paella, fragrant crumbly oriental swarms.

So popular Japanese sushi and Sashimi are now a combination of viscous sticky rice with crude marine fish, algae, shrimps, soy pasta, Vasabi sauce.

There are many rice varieties, the most common of which is long grain. Its large and long grains retain their shape after cooking and do not stick together, it is ideal as a side dish to meat and fish dishes. Lingled rice, subjected to weak grinding, is called brown. Such a cereal that retained the filling shell and germ is especially useful for the body, as it contains all the source nutrients and vitamins.

Gourmet especially appreciate the royal jasmine Figwhich is grown on the highland plateau of Thailand. These snow-white grains with delicate taste and wonderful dairy fragrance are used in eastern cuisine.

We are in demand from visitors restaurants from rice basmati varietieswhich grows only in India at the foot of the Himalayas and irrigates the purest water from high-altitude sources.

For salads and garnings, it fits great parished FigPowered special thermal processing. It retains nutrients and never sticks with cooking. But healthy food lovers prefer having a unique taste of wild black rice, which, as a rule, is used in a mixture with long-grain.

Buckwheat cereal is divided into nucleus and become.

Nucleus - This is a grain of buckwheat, from which only a fruit sheath is removed. To increase the yield of cereals and improve its culinary properties, grain is subjected to hydrothermal processing before peeling. The color of unpainted cereals is gray with a greenish tinge, steady - brown different shades. In terms of quality, the nucleus is divided into the highest and 1st grade.

Become - It is the crushed buckwheat kernels formed in the process of manufacturing a buckwheat nucleus. The varieties are not subdivided.

Why are cereals useful for children and adults?

Vitamin B1 - Improves digestion, normalizes the work of the nervous system, muscles and hearts.

Vitamin B2. - Saves healthy skin, nails, hair, improves eyesight.

Vitamin B3. - eliminates gastrointestinal disorders, enhances blood circulation.

Vitamin B5. - Promotes the healing of wounds, helps with infections, contributing to the synthesis of antibodies.

Vitamin B6. - contributes to the absorption of protein and fat, helps prevent nervous and skin disorders. Vitamin B8. - It helps to eliminate the general muscular weakness, helps in the treatment of dermatitis and insomnia.

Vitamin RR - strengthens blood vessels

Iron - Increases disease resistance, returns good skin tone.

PASTA.

The main advantages of pasta in front of other products from flour are the possibility of long-term storage without deteriorating the qualities and consumer properties, the speed and ease of cooking of dishes from them (on average from 5 to 20 minutes), as well as high nutritional value. Traditionally, pasta can be stored for more than a year, since they have a low moisture content and there are no speed-to-wear signs (with the exception of taste and concentrating in certain types). High nutritional value is due to protein content - up to 10.4%, starch - 68.5%, sugars - up to 1.8%, mineral substances - up to 1.7%.

Pasta subdivided:

on the variety of flour, from which pasta produced;

on the use of flavoring or enrichment additives;

in the form of pasta.

In the production of pasta, they use a solid and / or high-artistic soft wheat, which determines the color of pasta flour (white or cream). It is possible to determine the flour grade used in the production of pasta, in the content of protein in the product: if 100 grams of protein products contain more than 11%, then the basis is flour from wheat solid varieties. Low protein products are made of soft grades of wheat crops.

When using flavoring or enrichment additives, their names are added to the name of the variety (for example, the highest, egg).

On the packaging of many imported products, the number of eggs is indicated per 1 kg of flour. High-quality pasta products are distinguished by a large content of fresh eggs (more than 8 per 1 kg of flour). Macaroni also add red beets, tomatoes, Caracatians and spinach ink, which determine the color of the product and additional food value. For example, red beet products are enriched with vitamin C, antioxidants and minerals, especially iron.

In the form of pasta are divided into tubular, thread and lintsoid, as well as figured. Produced by "plates" and tubes with a large diameter for the preparation of Italian cuisine. Some curly products are presented in the form of multi-colored animals, beaks, houses - they are related to children's products.

Pasta is attributed to fast food noodles. Such a product is called sublimated, since moisture is removed from the cooked product.

Keep Pasta items in pure and dry rooms at relative air humidity not more than 70% and temperature not higher than 30 o C. Products can be stored in unheated rooms at low temperatures. It is not allowed to be a neighborhood with goods having a specific smell. A to avoid sudden drops of temperature and relative humidity, since this leads to increased humidity.