All the different foods we eat are made up of just three categories of nutirients: carbojydrates, lipids (fats) and proteins. The calorific value of these three groups is different. We know that it is most important not to judge a food solely by the number of calories it provides, since the body does not deal with the 100 calories contained in a piece of chocolate cake, fish or salad dressing in the same way.
Carbohydrates can be divided into 'fast sugars' and 'slow sugars'. Fast sugars are the sugars found in sweet-tasting foods such as confectionery, cakes, wine, honey, fruit and so on.
Lipids can sometimes be seen as the number one enemy. Providing 9 calories per gram, lipids are also known as fats and are virtually absent from our programme.
Animal products are the most abundant source of protein, meat being extremely rich in it. Some protein foods have hardly any fat at all and are therefore particularly useful.
