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Cheese is source of essential minerals and nutritional elements, such as proteins, and cheese proteins have particularly valuable nutritional qualities.
Leerdammer® is rich in calcium, which is why it is so good for children, since it helps them grow and maintain strong bones and teeth. Each slice of Leerdammer® contains 34.4% of the daily recommended allowance of calcium.

1g = 4 Kcal
They are the building blocks of the body. They have a construction role (building up organs and tissues) and allow for the renewal of tissue (skin, hair and healing).
Animal proteins are found in meat and fish, seafood, eggs, milk, cheese and dairy products.
Vegetable proteins are found in cereals and vegetables.
The requirement is about 0.8 g/kg of body weight per day.
A growing child, or a person playing sports and using their muscles, can raise their allocation to 2g/kg of body weight per day.
In France the recommended daily value for labelling is fixed at 50 g per day for proteins.
A satisfactory quantity of proteins is vital in the quest to attain and maintain the ideal body weight.

1g = 9 Kcal
They ensure that energy reserves are stored. They are also responsible for the development of a child’s brain; up to 3 years old the need for fatty acids is vital.
A distinction can be made between lipids sourced from animals (meat and fish) and those sourced from vegetables (cooking oil).
It is thought that these should not exceed 30% of our total energy intake.

1g = 4 Kcal
They supply the fuel to drive all the muscles of the body (including the brain).
A distinction can be made between simple carbohydrates (sweets, sugar for the table etc.) and complex carbohydrates (starches, cereals etc.).
Carbohydrates are very important to us. They should form about 50 to 55% of our total energy intake and up to 60% for adolescents, sportsmen and women, or those engaged in active physical work.

In a regulatory context (texts, advice, recommendations etc.)
1. Any claim concerning potassium is forbidden for ordinary foods
2. Potassium has no officially established role
For information, the main roles of potassium concern:
- The metabolism of cells
- The synthesis of proteins
- Glycogenesis
- Neuromuscular stimulation

The roles defined by the regulations are the following:
· Neuromuscular functioning
· Transmission of nerve impulses

Phosphorous, along with calcium, is one of the main building blocks of bones.
It plays a role in:
· The metabolism of energy
· The building of cells
· Enzyme activity

Calcium plays a role in:
· Building of bone mass
· The growth of bones and teeth
· The strength of bones
· The density of bone mass
· Bone structure

It plays a major role not only in sight (adaptation to low light, seeing of shapes and colours) but also in growth and development and in the maintenance in good condition of the skin and the mucous membranes.
These needs are greater for women taking oral contraceptives, for smokers, or if there is a very polluted environment.
It is found mainly in liver, fish oil, meat, fish and eggs generally, milk products and vegetables (carrots, spinach) and in fruit (melons).

It stimulates the development and growth of the organs of the body. It facilitates the fixing of iron and helps sight. It is usually found in yeasts, meat and offal, wholegrain cereals, leguminous plants, oil-yielding foods and fish.
It is recommended we consume 0.5 mg/1000Kcal, i.e.:
· For a woman: 1.5 mg/day (Pregnant or breastfeeding women: 1.6 mg/day)
· Recommended daily value: 1.6mg/day.

It is vital for growth and for fighting infections as well as for the protection and distribution of cells and tissues (mucous membranes, skin, hair).
It is present in all food with an animal or vegetable origin and particularly in yeast, eggs, liver, avocado pears and peanuts.
It is recommended we consume 5mg/day
Recommended daily value: 6 mg/day.

It is essential for the production of red blood corpuscles and the functioning of the nervous system.
It is only present in foods of animal origin, and more particularly in liver, egg yolks, meat, fish, cheese and milk. Skimmed UHT milk contains 0.22-µg/100 g of vitamin B12.
The recommended daily intake is 1 to 2.5 µg/day for children, adolescents and adults, and 2.6 to 2.8 µg/day for pregnant or breastfeeding women.
Recommended daily value: 1 µg/day.

Saturated fatty acids are essential for the development of children’s brains.
1 litre of whole milk contains 2.19 g.
It has been suggested that excess saturated fatty acids have a part to play in raising cholesterol levels and the development of coronary heart disease. However, not all saturated fatty acids have the same effect on cholesterol levels. What is more, a diet rich in saturated fatty acids can have a positive influence on HDL cholesterol, which protects the heart unlike poly-unsaturated fatty acids.
The main sources of saturated fatty acids: butter, cream, bacon, lard, meat, whole milk, cakes and vegetable oils: palm. Palm kernel and copra oil.

Mono-unsaturated fatty acids have a major nutritional value, as they are relatively hypercholesterolemic, unlike saturated fatty acids. They lower total LDL cholesterol and maintain HDL cholesterol.
1 litre of whole milk contains 1.14 g. x-linoleic acid is vital for growth, skin, and the building of cells and nervous tissue.
Its main sources are: olive oil, rape seed oil, groundnut oil, avocado and hazelnut oils, poultry fats (duck, goose), meat, peanuts, olives etc.

These are not synthesised by the body, which is why they are essential in the diet. 1 litre of whole milk contains 0.12 g.
They play a role in the building of a child’s nervous system both before and after birth, and they are precursors of the superior derivates that act on coagulation, inflammations and the immune system.
They build and maintain the integrity of cellular membranes.
The regular consumption of oils rich in alpha-linoleic acids (precursor of Omega 3) can help reduce the risk of the development of cardio-vascular illnesses.
Sources:
· Linoleic acids: sunflower, corn, grape seed, soya, carthame oils, etc.
· Superior derivatives: EPA and DHA (Fatty acids with long chains) fatty fish: salmon, herring, mackerel, fresh sardines.

Cholesterol, which is only present in animal products, is a by-product of vitamin D. It is vital for the building of cells and for the manufacture of numerous hormones.
We can distinguish between ‘bad’ cholesterol (Low Density Lipoprotein), responsible for arterial obstructions, and ‘good’ cholesterol (High Density Lipoprotein) manufactured by the liver that removes cholesterol from tissue.
Blood cholesterol has two sources: 70% is of endogenous origin, synthesised by the liver from saturated fatty acids from food consumption and 30% has an exogenous origin, arriving in food. There is a balance between the two systems: if the cholesterol from food diminishes synthesis by the liver increases and vice versa.
In a normal person, cholesterol is vital for life. The quantity of cholesterol consumed has little effect on blood cholesterol levels. If hypercholesterolemia occurs the risk of cardio-vascular disease increases but there is no need to cut out any food groups at all. You should on the other hand check that you are balancing the fatty acids you are eating and diminishing the intake of saturated fatty acids in foodstuffs.

There is no real ideal weight. We usually speak of comfortable weight, that is to say the weight at which you feel most comfortable. It therefore varies from person to person. Medically speaking, we measure what is called the body mass index, or B.M.I., which is an index of build.
BMI = P(kg)/T2(m2)
· under 19 kg/m2: person is underweight
· between 19 and 25 kg/m2: weight is ‘normal’
· between 25 and 30 kg/m2: person is overweight
· above 30 kg/m2: person is obese.

Yes. The bioavailability of calcium in cheese is good. It is undoubtedly true that high levels of calcium intake have many advantages, and few disadvantages. As the consumption of milk is traditionally low in France, the consumption of cheese and yoghurt can ensure that there is a reasonable intake of bio-available calcium.
The regular consumption of cheese should therefore be encouraged, preferably as part of balanced meal that includes other essential nutrients and, of course, not in excess, taking account of the saturated fats the other foods contain. This is why the Sylphide® range is particularly interesting, since despite its relatively low fat content it brings to the body a large proportion of the quantities of calcium and essential nutriments required for a varied and balanced diet.

Fibre plays a vital role in digestion by ensuring transit through the intestine; fibre also produces a feeling of satiety.

Satiety is a physiological phenomenon that leads to a diminution in the calorific intake during the meal in question and until the next meal. It is induced not only by foods high in fibre (bread sticks), but also by proteins, which swell in water. It is distinguished from satisfaction, which is the sensation of one’s hunger being assuaged, and is the main cause of the reduction and then cessation of food intake during a meal.