{"id":661,"date":"2010-10-04T20:15:08","date_gmt":"2010-10-04T18:15:08","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/04\/135\/"},"modified":"2025-02-07T15:11:34","modified_gmt":"2025-02-07T14:11:34","slug":"135","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/135\/","title":{"rendered":"V\u00fd\u017eivov\u00e1 doporu\u010den\u00ed u n\u00e1s"},"content":{"rendered":"<p><span style=\"color: #003399\">Jak sestavit n\u00e1\u0161 j\u00eddeln\u00ed\u010dek, aby prosp\u00edval na\u0161emu zdrav\u00ed, dodal n\u00e1m pot\u0159ebn\u00e9 \u017eiviny v&nbsp;dostate\u010dn\u00e9m, ale ne nadbyte\u010dn\u00e9m mno\u017estv\u00ed, a sou\u010dasn\u011b p\u0159edch\u00e1zel onemocn\u011bn\u00edm.<\/span><\/p>\n<div>&nbsp;<span style=\"color: #3366ff\"><strong><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/doporuceni\/vyzivova%20doporuceni.jpg\" alt=\"vyzivova doporuceni\" width=\"44\" height=\"77\" style=\"float: left\" \/><\/strong><\/span><\/div>\n<p>V&nbsp;dne\u0161n\u00ed dob\u011b pat\u0159\u00ed mezi nejz\u00e1va\u017en\u011bj\u0161\u00ed \u201eproh\u0159e\u0161ky\u201c ve stravov\u00e1n\u00ed nadbyte\u010dn\u00fd p\u0159\u00edjem soli, vysok\u00fd p\u0159\u00edjem <span class='tooltipsall tooltipsincontent classtoolTips283'>alkoholu<\/span>, nevhodn\u00e9 slo\u017een\u00ed tuk\u016f ve strav\u011b, vysok\u00fd p\u0159\u00edjem energie a nedostate\u010dn\u00fd p\u0159\u00edjem ovoce a zeleniny. Tento v\u00fd\u010det nen\u00ed zdaleka kone\u010dn\u00fd. Poj\u010fme si tedy p\u0159ipomenout, co do na\u0161eho j\u00eddeln\u00ed\u010dku nepat\u0159\u00ed, co by v n\u011bm rozhodn\u011b chyb\u011bt nem\u011blo a jak\u00e9 jsou hlavn\u00ed principy spr\u00e1vn\u00e9ho stravov\u00e1n\u00ed.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>J\u00eddeln\u00ed\u010dek m\u00e1 b\u00fdt co nejpest\u0159ej\u0161\u00ed.<\/li>\n<li>Stravu si rozd\u011blme do 5 a\u017e 6 porc\u00ed denn\u011b.<\/li>\n<li>Denn\u011b jezme alespo\u0148 3 porce zeleniny a 2 porce ovoce.<\/li>\n<li>P\u0159ednost d\u00e1v\u00e1me \u010derstv\u00e9mu kusov\u00e9mu ovoci a zelenin\u011b p\u0159ed ovocn\u00fdmi \u0161\u0165\u00e1vami.<\/li>\n<li>Denn\u011b konzumujeme 2 a\u017e 3 porce ml\u00e9ka a ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, p\u0159ednostn\u011b s ni\u017e\u0161\u00edm obsahem tuku a cukru, \u010dast\u011bji vyb\u00edr\u00e1me zakysan\u00e9 v\u00fdrobky (jogurty, kysan\u00e1 ml\u00e9ka apod.).<\/li>\n<li>Denn\u011b konzumujeme potraviny s&nbsp;obsahem kvalitn\u00edch b\u00edlkovin jako je libov\u00e9 maso, ryby (alespo\u0148 2x t\u00fddn\u011b), lu\u0161t\u011bniny (minim\u00e1ln\u011b 2x t\u00fddn\u011b), tofu, va\u0159en\u00e1 vejce, o\u0159echy a sem\u00ednka.<\/li>\n<li>Pod\u00edl tuk\u016f v j\u00eddeln\u00ed\u010dku se m\u00e1 s v\u011bkem sni\u017eovat tak, aby ve v\u011bku do 15 let tvo\u0159il 30-35% denn\u00edho energetick\u00e9ho p\u0159\u00edjmu a od 15 let max. 30 %.<\/li>\n<li><span class='tooltipsall tooltipsincontent classtoolTips146'>nasycen\u00e9 tuky<\/span>, kter\u00e9 maj\u00ed negativn\u00ed vliv na zdrav\u00ed, by m\u011bly tvo\u0159it max. 1\/3 z celkov\u00e9ho p\u0159\u00edjmu tuk\u016f. Vyskytuj\u00ed se hlavn\u011b v&nbsp;tu\u010dn\u00e9m mase, uzenin\u00e1ch, hotov\u00fdch j\u00eddlech, rychl\u00e9m ob\u010derstven\u00ed (fast food), jemn\u00e9m pe\u010divu, sma\u017een\u00fdch pokrmech, tu\u010dn\u00fdch cukrovink\u00e1ch s obsahem palmoj\u00e1drov\u00e9ho, kokosov\u00e9ho a palmov\u00e9ho oleje, tu\u010dn\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch.<\/li>\n<li>Nenasycen\u00e9 tuky, kter\u00e9 jsou pro na\u0161e zdrav\u00ed velmi prosp\u011b\u0161n\u00e9, by m\u011bly tvo\u0159it 2\/3 p\u0159ij\u00edman\u00fdch tuk\u016f. V&nbsp;praxi to znamen\u00e1 pou\u017e\u00edvat kvalitn\u00ed rostlinn\u00e9 oleje, a to p\u0159ednostn\u011b a\u017e po dokon\u010den\u00ed tepeln\u00e9 \u00fapravy j\u00eddla. Vhodn\u00e9 slo\u017een\u00ed maj\u00ed zejm\u00e9na olivov\u00fd, \u0159epkov\u00fd a ln\u011bn\u00fd olej. Dal\u0161\u00edm zdrojem velmi kvalitn\u00edch tuk\u016f jsou tu\u010dn\u011bj\u0161\u00ed drav\u00e9 ryby (nap\u0159. makrela, losos, pstruh, sle\u010f) a semena a o\u0159echy.<\/li>\n<li>V ka\u017ed\u00e9m denn\u00edm chodu by m\u011bly b\u00fdt zastoupeny \u0161krobov\u00e9 potraviny (nap\u0159. lu\u0161t\u011bniny, obiloviny, brambory) s&nbsp;n\u00edzk\u00fdm glykemick\u00fdm indexem (GI), nejl\u00e9pe pod 55.<\/li>\n<li>Mezi potraviny s&nbsp;n\u00edzk\u00fdm GI pat\u0159\u00ed celozrnn\u00e9 obiloviny, jako jsou celozrnn\u00e9 pe\u010divo, celozrnn\u00e9 t\u011bstoviny, r\u00fd\u017ee natural \u010di hn\u011bd\u00e1 apod., d\u00e1le lu\u0161t\u011bniny, ovoce, ovesn\u00e9 vlo\u010dky.<\/li>\n<li>Potraviny s&nbsp;vysok\u00fdm GI (nad 70) co nejv\u00edce omezujeme, proto\u017ee zvy\u0161uj\u00ed rychle hladinu cukru v&nbsp;krvi, co\u017e je spojeno se zv\u00fd\u0161en\u00fdm rizikem vzniku obezity a jin\u00fdch onemocn\u011bn\u00ed. Jedn\u00e1 se zejm\u00e9na o sladkosti, <span class='tooltipsall tooltipsincontent classtoolTips224'>pufovan\u00e9<\/span> v\u00fdrobky jako r\u00fd\u017eov\u00e9 chleb\u00ed\u010dky, sn\u00edda\u0148ov\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips226'>Cere\u00e1lie<\/span> v\u010detn\u011b kuku\u0159i\u010dn\u00fdch lup\u00ednk\u016f, n\u011bkter\u00e9 m\u00fcsli ty\u010dinky apod.<\/li>\n<li>D\u016fraz klademe na dostate\u010dn\u00fd p\u0159\u00edjem <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span> z&nbsp;ovoce, zeleniny, lu\u0161t\u011bnin, celozrnn\u00fdch v\u00fdrobk\u016f. Od 18 let je doporu\u010den\u00e1 d\u00e1vka alespo\u0148 30 g denn\u011b, pro d\u011bti od 3 let plat\u00ed denn\u011b 5 g <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span> + 1 g za ka\u017ed\u00fd rok v\u011bku.<\/li>\n<li>P\u0159\u00edjem soli je v&nbsp;na\u0161\u00ed populaci hodn\u011b vysok\u00fd a je pot\u0159eba jej sn\u00ed\u017eit. Optim\u00e1ln\u00ed je 5 \u2013 6 g denn\u011b, vhodn\u00e1 je nap\u0159. s\u016fl obohacen\u00e1 j\u00f3dem. &nbsp;<\/li>\n<li>Z\u00e1kladem pitn\u00e9ho re\u017eimu je \u010dist\u00e1 voda, d\u00e1le <span class='tooltipsall tooltipsincontent classtoolTips72'>slab\u011b mineralizovan\u00e9<\/span> miner\u00e1ln\u00ed vody, \u0159ed\u011bn\u00e9 ovocn\u00e9 a zeleninov\u00e9 \u0161\u0165\u00e1vy a slab\u00e9 \u010daje. Slazen\u00e9 a perliv\u00e9 n\u00e1poje pijeme jen v\u00fdjime\u010dn\u011b.<\/li>\n<li>Alkoholick\u00e9 n\u00e1poje do pitn\u00e9ho re\u017eimu d\u011bt\u00ed a dosp\u00edvaj\u00edc\u00edch nepat\u0159\u00ed, stejn\u011b jako energetick\u00e9 n\u00e1poje s&nbsp;kofeinem.<\/li>\n<\/ul>\n<p style=\"margin-left: 36pt\"><span><span><span><\/span><\/span><\/span><span><\/span><strong> <br \/><\/strong><\/p>\n<p><strong>V\u00edte, \u017ee\u2026<\/strong><\/p>\n<p>Z <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> je vhodn\u00fd zejm\u00e9na olivov\u00fd a \u0159epkov\u00fd olej, pokud mo\u017eno tepeln\u011b nezpracovan\u00fd (nerafinovan\u00fd).<\/p>\n<p>O\u0159echy jsou bohat\u00fdm zdrojem zdrav\u00fdch tuk\u016f a chr\u00e1n\u00ed n\u00e1s proti onemocn\u011bn\u00edm srdce a c\u00e9v. Doporu\u010duje se hrst denn\u011b, kterou v\u0161ak nezapome\u0148me zapo\u010d\u00edtat do celkov\u00e9ho p\u0159\u00edjmu tuk\u016f. V\u00edce najdete zde.<\/p>\n<p>Lu\u0161t\u011bniny se u n\u00e1s st\u00e1le podce\u0148uj\u00ed a jejich p\u0159\u00edjem je n\u00edzk\u00fd, p\u0159itom jsou bohat\u00fdm zdrojem kvalitn\u00edch rostlinn\u00fdch b\u00edlkovin s n\u00edzk\u00fdm obsahem tuku a vysok\u00fdm obsahem ochrann\u00fdch l\u00e1tek. V\u00edce se do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/118\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>.<\/p>\n<p>Ryby jsou cenn\u00fdm zdrojem kvalitn\u00edch b\u00edlkovin, tuk\u016f, jodu a jin\u00fdch cenn\u00fdch l\u00e1tek. Ryby konzumovan\u00e9 i s kostmi (nap\u0159\u00edklad n\u011bkter\u00e9 nakl\u00e1dan\u00e9 rybky nebo sardinky) jsou nav\u00edc velmi bohat\u00e9 na dob\u0159e vst\u0159ebateln\u00fd v\u00e1pn\u00edk. V\u00edce se o kladech ryb a ryb\u00edch v\u00fdrobk\u016f do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/123\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>.<\/p>\n<p>Obiloviny a v\u00fdrobky z nich jsou dobr\u00fdm zdrojem <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span> a dal\u0161\u00edch ochrann\u00fdch l\u00e1tek, pokud jsou celozrnn\u00e9. V\u00edce se o obilovin\u00e1ch dozv\u00edte <a href=\"https:\/\/viscojis.cz\/teens\/40\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>. O tom, jak poznat celozrnn\u00fd v\u00fdrobek v\u00e1m porad\u00edme <a href=\"https:\/\/viscojis.cz\/teens\/42\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>.<\/p>\n<p>Strava by m\u011bla b\u00fdt dostate\u010dn\u011b pestr\u00e1 a p\u0159im\u011b\u0159en\u00e1 v\u011bku, fyzick\u00e9 z\u00e1t\u011b\u017ei a zdravotn\u00edmu stavu a prost\u0159ed\u00ed, ve kter\u00e9m se pohybujeme.<br \/>Pozornost v\u011bnujme nejen v\u00fdb\u011bru potravin, ale i jejich \u00faprav\u011b. Dejme p\u0159ednost va\u0159en\u00ed v p\u00e1\u0159e \u010di ve vod\u011b a du\u0161en\u00ed p\u0159ed sma\u017een\u00edm, pe\u010den\u00edm a grilov\u00e1n\u00edm. V\u00edce se o kulin\u00e1rn\u00edch \u00faprav\u00e1ch stravy do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/77\/\" target=\"_blank\" rel=\"noopener\">zde<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><br \/><span><em>Dost\u00e1lov\u00e1 J, Kune\u0161ov\u00e1 M, Otoupal P, Starnovsk\u00e1 T. Zdrav\u00e1 t\u0159in\u00e1ctka &#8211; stru\u010dn\u00e1 v\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro \u0161irokou ve\u0159ejnost. V\u00fd\u017eiva a potraviny, 2006; 1.<\/em><\/span><br \/><span><em>Dost\u00e1lov\u00e1 J, Hrub\u00fd S, Turek B. Kone\u010dn\u00e9 zn\u011bn\u00ed V\u00fd\u017eivov\u00fdch doporu\u010den\u00ed pro obyvatelstvo \u010cR. Spole\u010dnost pro v\u00fd\u017eivu. 2004<\/em><\/span><br \/><span><em>V\u00fd\u017eivov\u00e1 doporu\u010den\u00ed pro obyvatelstvo \u010cesk\u00e9 republiky, webov\u00fd port\u00e1l Spole\u010dnosti pro v\u00fd\u017eivu, cit. 1.11.2013.<\/em><\/span><\/p>\n<p><span><em>&nbsp;<\/em><\/span><\/p>\n<p><\/strong><\/p>\n<p>&nbsp;<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips72','Obsah miner\u00e1ln\u00edch l\u00e1tek je ve slab\u011b mineralizovan\u00fdch vod\u00e1ch 50-500 mg\/l.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips146','Nasycen\u00e9 tuky v\u00fdznamn\u011b zvy\u0161uj\u00ed riziko onemocn\u011bn\u00ed srdce a c\u00e9v. Vyskytuj\u00ed se p\u0159edev\u0161\u00edm v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch, kokosov\u00e9m a palmoj\u00e1drov\u00e9m tuku. Vysok\u00e9 mno\u017estv\u00ed obsahuj\u00ed nap\u0159\u00edklad uzeniny, tu\u010dn\u00e1 masa a ml\u00e9\u010dn\u00e9 v\u00fdrobky s vy\u0161\u0161\u00edm obsahem tuku (mimo jin\u00e9 smetana, \u0161leha\u010dka, smetanov\u00e9 jogurty, plnotu\u010dn\u00e9 ml\u00e9ko atd.), majon\u00e9za, rychl\u00e9 ob\u010derstven\u00ed, sma\u017een\u00e9 a fritovan\u00e9 potraviny, sladkosti apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips194','Kulin\u00e1rn\u00ed vlastnosti = vlastnosti p\u0159i p\u0159\u00edprav\u011b pokrm\u016f, p\u0159i va\u0159en\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips219','Vl\u00e1knina jsou sou\u010d\u00e1sti rostlinn\u00fdch potravin, kter\u00e9 na\u0161e t\u011blo nedok\u00e1\u017ee rozlo\u017eit. \u010c\u00e1st vl\u00e1kniny \u0159ad\u00edme mezi sacharidy, \u010d\u00e1st je tvo\u0159ena jin\u00fdmi chemick\u00fdmi slou\u010deninami. Vl\u00e1knina m\u00e1 \u0159adu prosp\u011b\u0161n\u00fdch vlastnost\u00ed \u2013 pom\u00e1h\u00e1 formov\u00e1n\u00ed stolice a pravideln\u00e9mu vyprazd\u0148ov\u00e1n\u00ed, v\u00e1\u017ee na sebe vodu a n\u011bkter\u00e9 l\u00e1tky z\u00a0potravy, nap\u0159\u00edklad cholesterol.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips224','Pufovan\u00e9 pe\u010divo se tak\u00e9 ozna\u010duje jako extrudovan\u00e9. Vznik\u00e1 tak, \u017ee zrna obilnin (nej\u010dast\u011bji p\u0161enice, r\u00fd\u017ee nebo kuku\u0159ice) jsou vystavena vysok\u00e9 teplot\u011b, rychle ztrat\u00ed vlhkost a nabobtnaj\u00ed (podobn\u011b vznik\u00e1 t\u0159eba pop corn). Pufovan\u00e9 pe\u010divo je velmi lehk\u00e9 a k\u0159ehk\u00e9, k\u00a0dost\u00e1n\u00ed jsou r\u016fzn\u00e9 ochucen\u00e9 i neochucen\u00e9 ty\u010dinky, \u201echlebov\u00e9\u201c pl\u00e1tky, su\u0161enky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips226','Cere\u00e1lie jsou ve\u0161ker\u00e9 obilniny (obiloviny)\u00a0a v\u00fdrobky z nich.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips283','Chemick\u00fd n\u00e1zev je ethanol \u010di ethylalkohol. Lidov\u011b je to tot\u00e9\u017e co l\u00edh.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips296','Kofein je povzbuzuj\u00edc\u00ed l\u00e1tka, kter\u00e1 pat\u0159\u00ed mezi alkaloidy. Citlivost na kofein nen\u00ed rozd\u00edln\u00e1 podle v\u011bku. Mezi jeho \u017e\u00e1douc\u00ed \u00fa\u010dinky pat\u0159\u00ed povzbuzen\u00ed centr\u00e1ln\u00edho nervov\u00e9ho syst\u00e9mu, odd\u00e1len\u00ed \u00fanavy, zbyst\u0159en\u00ed my\u0161len\u00ed a zlep\u0161en\u00ed koncentrace. P\u0159i dlouhodob\u00e9m p\u0159\u00edjmu kofeinu se ale jeho \u00fa\u010dinky sni\u017euj\u00ed, ke stejn\u00e9mu \u00fa\u010dinku je pot\u0159eba vy\u0161\u0161\u00ed d\u00e1vka. \u00da\u010dinek kofeinu z \u010daje m\u00e1 pomalej\u0161\u00ed n\u00e1stup ne\u017e z k\u00e1vy, trv\u00e1 ale d\u00e9le. Mezi ne\u017e\u00e1douc?? \u00fa\u010dinky pt\u0159\u00ed hlavn\u011b bolesti \u017ealudku, p\u00e1len\u00ed \u017e\u00e1hy a\u017e \u017ealude\u010dn\u00ed v\u0159edy, bu\u0161en\u00ed srdce a p\u0159\u00edli\u0161 velk\u00e9 zrychlen\u00ed srde\u010dn\u00ed \u010dinnosti, infarkt. Proto\u017ee p\u016fsob\u00ed mo\u010dopudn\u011b, m\u016f\u017ee podporovat rozvoj ledvinov\u00fdch poruch, proto se p\u0159i p\u0159\u00edjmu kofeinu doporu\u010duje p\u00edt v\u00edce tekutin. Ve velk\u00fdch d\u00e1vk\u00e1ch vede k pocitu podr\u00e1\u017ed\u011bn\u00ed, neklidu, nespavosti, velmi velmi vysok\u00e1 d\u00e1vka kofeinu m\u016f\u017ee b\u00fdt smrteln\u00e1 sama o sob\u011b. Kofein zvy\u0161uje odbour\u00e1v\u00e1n\u00ed v\u00e1pn\u00edku z kost\u00ed, p\u0159i jeho p\u0159\u00edjmu proto zvy\u0161te p\u0159\u00edjem ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips297','Oleje jsou z\u00e1sobn\u00ed l\u00e1tky rostlin, ukl\u00e1daj\u00ed se hlavn\u011b v\u00a0plodech a semenech, ale i v\u00a0jin\u00fdch \u010d\u00e1stech rostlin. Oproti \u017eivo\u010di\u0161n\u00fdm tuk\u016fm maj\u00ed rostlinn\u00e9 mnohem v\u011bt\u0161\u00ed pod\u00edl nenasycen\u00fdch mastn\u00fdch kyselin, tedy mastn\u00fdch kyselin s n\u00e1sobnou vazbou mezi dv\u011bma sousedn\u00edmi uhl\u00edky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Jak sestavit n\u00e1\u0161 j\u00eddeln\u00ed\u010dek, aby prosp\u00edval na\u0161emu zdrav\u00ed, dodal n\u00e1m pot\u0159ebn\u00e9 \u017eiviny v&nbsp;dostate\u010dn\u00e9m, ale ne nadbyte\u010dn\u00e9m mno\u017estv\u00ed, a sou\u010dasn\u011b p\u0159edch\u00e1zel onemocn\u011bn\u00edm.<br \/>\n&nbsp;<br \/>\nV&nbsp;dne\u0161n\u00ed dob\u011b pat\u0159\u00ed mezi nejz\u00e1va\u017en\u011bj\u0161\u00ed \u201eproh\u0159e\u0161ky\u201c ve stravov\u00e1n\u00ed nadbyte\u010dn\u00fd p\u0159\u00edjem soli, vysok\u00fd p\u0159\u00edjem alkoholu, nevhodn\u00e9 slo\u017een\u00ed tuk\u016f ve strav\u011b, vysok\u00fd p\u0159\u00edjem energie a nedostate\u010dn\u00fd p\u0159\u00edjem ovoce a zeleniny. Tento v\u00fd\u010det nen\u00ed zdaleka kone\u010dn\u00fd. Poj\u010fme si tedy p\u0159ipomenout, co do na\u0161eho j\u00eddeln\u00ed\u010dku nepat\u0159\u00ed, co by v n\u011bm rozhodn\u011b chyb\u011bt nem\u011blo a jak\u00e9 jsou hlavn\u00ed principy spr\u00e1vn\u00e9ho stravov\u00e1n\u00ed.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70],"tags":[],"class_list":["post-661","post","type-post","status-publish","format-standard","hentry","category-principy-spravne-vyivy"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=661"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/661\/revisions"}],"predecessor-version":[{"id":1578,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/661\/revisions\/1578"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}