Diets and nutrition in general nutritional principles fats, oils and sweets milk, yogurt and cheese meat, poultry, fish, dry beans, eggs and nuts fruit vegetables bread, cereal, rice and pasta

food and drinks quantity of drinking depends on weather, physical conditions and eating habits fluidness is taken through eating, too milk is no drink; fluidness which serves as food bioenergy renewable energy made available from materials derived from biological sources biomass is any organic material which has stored sunlight in the form of chemical energy includes byproducts from a variety of agricultural processes

basis: solar energy benefit: heat- and power generation advantages:renewable decreasing heat-trapping ability (burning of biomass = photosynthesis) less depending on energy feedstock less flight from the land usage of refuse material less monocultures disadvantages: needing of much area environmental pollution (pesticides etc.) nutrient removal for nature

Food and health balanced diet as the nutrition pyramid eating many-sided enough liquid (almost just water) gentle preparation of ingredients eating aware; not for being as full as possible look after own body→ sport dietetic types (causes for having a diet) against an illness for losing weight eating elected food for health in general

malnutrition cause:get too little energy; wrong proportion effects:high risk of infects→ weak immune system; lower brain function (10-15 I.Q. points less) mortality: 58% other:overeating causes same effects

Experiences habits before eating:washing hands, praying while eating:guests, old people and children got meal first, specified seats, no talking after eating:leaving table together times breakfast:7 am lunch:12 pm dinner: 6 pm (depending on man's job and school times)

meals which were eaten together always together:lunch, dinner, on special occasions breakfast: on saturday and sunday depending on man's job → lunch wasn't eaten together but breakfast dishes three:soup main dish dessert (compote...) snacks to eat between hours no sweets like today sometimes cake, tea or a buttered slice of bread fruits from own garden new recipes with leftovers (like french toast etc.)

Usually - Wartime most eaten food type potatoes, bread, (fish,) meat, vegatables & fruits amount of bread (per day) a lot (at work etc.)→ less than today number of meals a day 3 – 4 (breakf., lunch, coffee, dinner) potatoes, bread, own vegetables & fruits, dried fruits, soups as many as they got→ less tried to have 3→ often only 1 (but government: satisfied basic needs) food on special occasion roast meat, special cakes, pudding only rarely possible→ rabbit or chicken

Utensils technics used while cooking coal range with hot plates & baking oven, grater, on gas, bakehouse (special occasion) cutlery or pottery wooden spoon silverware preserving food keeping in cellar salt or vinegar fictile boxes fruits were bottled (dried...)

Comments families who lived on farmes had enough to eat during war, too demand on food have changed very much → e.g in the past salmon was a speciality; today you can buy it in every supermarket Food habits have been changed by the technologies in our kitchens, by the modes of transport supplying our shops, by the media and the government and by trade and migration.

sources made by Leonie Oswald-Maaßen, Lisa Radermacher, Lea Meininger, Laura Duda, Midori Takagi, Michelle Fedorcenko and Ramona Sayeed ml inner.gif jpg Orange_ribbon.svg.png