Nutri Courses

Advisory

Hard cheeses

Hard cheeses are a significant source of protein, calcium, and phosphorus, which are essential for bone and dental health. They also contain vitamins A, D, E, and K. Hard cheeses, such as cheddar, gouda, or parmesan, are also rich in essential amino acids that the body needs for various functions, including tissue growth and repair. Some hard cheeses, like Swiss cheese, may also contain probiotics that support gut health.

However, hard cheeses can also be high in saturated fats and salt, which can contribute to high blood pressure and the risk of heart disease if consumed in excessive amounts. Some hard cheeses may also contain high levels of cholesterol. Therefore, they should be consumed in moderation as part of a balanced diet.

Hello,

Why is it necessary to avoid organ meats and hard cheeses as sources of fats for toddlers under 12 months?

Thank you.

Hard cheeses contain a high concentration of salt, and they are also a source of an excessively high amount of proteins - both components are too taxing for this age category of children. Offal is a potential source of health-risk substances (toxins), and from a nutritional standpoint, it concentrates large amounts of certain nutrients (B complex vitamins, vitamins A and D...).

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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