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Here you can find all of the website’s pages providing specific information on food and nutrition (presentation of nutrients, a balanced diet, recommendations, etc.).
Milk : regulatory definition, nutritional properties, recommendations
Salt: where does it com from, its health effects ?
>>Salt consumption: how things stand five years on, thanks to INCA 2
Salt
Straches, simple sugars, fibres
>PDF: Foods with high level of total carbohydrates, starch, simple sugar, fibres
Carbohydrates: what is it ?
Fat-soluble vitamins: A, D, E, K
Vitamins: what is it ?
Lipids: what's that?
>PDF: Foods with high level of total fatty acid, satured, mono-unsaturated, poly-unsaturated fatty acid, linoleic acid, a-linolenic acid
Vitamins
Carbohydrate
Effects and recommendations
Vitamins
Groups and role of vitamins
>PDF : Food with high level oh vitamin A, D, E, K , C, B1, B2, B3, B5, B6, B8, B9, B12, Béta-cartotène
Vitamin A
Vitamin B9
Vitamin C
Vitamin D
Vitamins
Omega 3: an essential fatty acid
Vitamins
Trans fatty acid: used for, effects on health, recommendations
Carbohydrates
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Proteins
Proteins : what's that?
Lipids
Vitamins
Zoom on...
Milk
Carbohydrate
Milk
Iodine : deficiency, food sources
Iodine
Milk
Minerals and trace elements
>PDF: Foods with high level of calcium, magnesium, phosphorus, sodium, iron, selenium, zinc
Milk
Iron: ensure appropriate reserves
Milk
Some minerals: calcium, magnesium, phosphorous, sodium, iron, zinc, selenium
Milk
Calcium and solidity of bones
Minerals
Vitamins
Morilles
Morels, some precautions to bear in mind
Water-soluble vitamins (B, C)
Eat fish, why? How?
Anses and shellfish
Water, the first 'food': Sheets of the International Agricultural Show 2010
Food > Consumers
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Every day life  Physico-chemical risk  Studies and surveys on food  Nutrition  Salt consumption: how things stand five years on, thanks to inca 2  Consumption indicators  Food hygiene & biological risks  Consumers area  Water  Homepage  Discover food  Recommendations by type of public