in: Attica, Athens, Nea Smyrni
Kouri Irini - Nutritionist Nea Smyrni - Dietician Nea Smyrni - Weight Loss Nea Smyrni - Weight Loss Nea Smyrni - Nutrition For Diabetes Nea Smyrni - Nutrition For Sports Nea SmyrniKouri Irini is a dietician and nutritionist with a private office in Nea Smyrni. She attended and successfully completed her studies at the Department of Nutrition and Dietetics of the Alexandrian Technological Educational Institute of Thessaloniki, where she graduated in 2010. He successfully worked with the PAE Academy for several years. Panionios, giving nutrition instructions (before, during and after training) through talks throughout the team and parents, and applying customized diet programs and measurements to young athletes. She has also been invited several times to schools in New Smyrna to speak and inform students about the Mediterranean diet, its pyramid and the meals / nutrition a child has to do. In her office she offers to all (children, adults, elderly) nutrition services for all situations such as weight loss, weight gain, pregnancy, breastfeeding, nutrition for athletes, prevention or treatment of pathological conditions (hypertension, hyperlipidemia, diabetes mellitus, digestive system, etc.), women with STD. and health and well-being. Nutritionist and Nutritionist Kouri Irini has attendance certificates from many conferences and nutrition days so that it is fully informed by the latest studies and new data.
Category: NUTRITIONISTSImages  8319Send e-mail67, Omirou str - Nea Smyrni21141039386982841981
MARKOULAKI ELENI - NUTRITOR DIETOLOGIST NEA SMYRNI VOULA VOULIAGMENI - NEW WORLD - PALEO FALIRO - KALLITHEA - GLYFADA - VARKI- WEIGHT LOSS - ANEMIA - loss of appetite - Diabetes - Gastrointestinal Diseases - Liver - PREGNANCY - LACTATION - Cancer - cardiovascular diseases - NEFROPATHEIES - OSTEOPOROSIS - PACHEOS BOWEL DISEASES - hyperlipidemia - hypertension - HYPOGLYCAEMIA - hypercholesterolemia What our ancestors ate. The nutritional situation in the pre-Homer period, before the introduction of cereal cultivation, was dramatic. The ancient Arcades were mainly fed with acorns. In the Mycenaean era the transition to sitophagy was the largest dietary revolution. Cereal fruits were the most important source of concentrated protein and carbohydrates for humans and animals. The main ingredients of a meal, according to Homer, were bread, meat and wine. Vegetables are never mentioned, despite frequent reports of meals. The reason for the intense meat-eating can be attributed to the search for fats that were already known in the Homeric era. But its use was mostly ornamental and ritual. In the Classical era the "Mediterranean Trinity" of wheat, wine and oils was supplemented by the introduction of olive oil into the diet. According to Herodotus, Athens was the center of olive cultivation. It has been estimated that every adult Athenian citizen who used to go to the gym consumed an average of 55 liters of oil per year. In the beginning were the acorns. Then ... it was bread and wine and then the fruits grew and multiplied. Legumes, meat, wheat and oil. until today, when the fats reach and surpass the Greek table. This is how the history of the Mediterranean diet could be briefly explained. It is certainly an ongoing story, or rather an experiment that began 4,000 years ago in the Greek arena and is still ongoing. As Assistant Professor of Biology at the Aristotle University of Thessaloniki, Thomas Savvidis, tells the Free Press, the Mediterranean diet is not the result of some intelligent Mediterranean inhabitants but the result of a continuous interaction between humans and the environment.
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