Daca il urmaresti pe Marius Ghenea, deja stii de ea.
O scoala de antreprenoriat, ce costa 2500eur, insa in Romania e finantata de Fondul Post Privatizare al EU.
Si e redusa la 500eur.
Mi se pare de calitate, mai ales dupa ce-am citit si cine o face.
http://schoolforstartups.ro/
Cateodata afirmatiile radicale nu isi au rostul. Chiar si cand sunt ironii fine. Ii transmiti celuilalt “eu sunt destept, tu esti prost”.
Ceea ce e foarte bad pentru relatiile interumane.
Mozilla il folosesc in 99% din timp. Internet explorer il folosesc special pentru anumite siteuri ce nu merg pe Mozilla ok.
Gen internet bankinguri, my vodafone.
In plus, ascultand radio-ul de mai jos doar, web based, Mozilla ocupa din RAM 180mega, pe cand Explorerul doar jumatate.
http://mediaweb.musicradio.com/player/default.asp?s=2
Stiati ca salutul cu mana, adica ridicarea mainii, vine din lupta moarte vs. viata.
Ridicau mana, ca sa transmita, sunt neinarmat, poti sa te apropii.
Filmul de mai jos, cu vulgaritati, de 15minute, vorbeste despre comunicare si injuraturi.
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Malone Muistu’ este primul graffer din Romania care scria cuvinte obscene pe peretii blocurilor. Ulterior, toate insemnele de acest tip de pe teritoriul tarii i-au fost atribuite generic, Malone Muistu’ devenind astfel un personaj colectiv.
http://www.youtube.com/watch?v=WvspKOm_Fjg
Dupa o idee de:
Sorin Baican
Cu (in ordinea aparitiei):
Monica Busuioc
Andrei Gheorghe
Puya
Eugenia Dima
Irina Margareta Nistor
Rasvan Popescu
Radu Alexandru
ERPS
Claudiu Florea
Mitos Micleusanu
Teo
Mugur Ciumageanu
Imagine:
Tudor Vladimir Panduru
Montaj:
Codrin Iftodi
Sunet:
Cristian Vieriu
Grafica:
Stefan Botezatu
Muzica:
Sfinx
Chin
Zdob si Zdub
Phoenix
Gandul Matei
Kumm
Multumiri:
Alexandru Antal
Martha Botezatu
Tudor Buican
Alexandru Condurache
Ionut Curcan
Madalina Mihalceanu
Goran Mihailov
Alexandru Mistretu
Marius Sala
Diana Rotaru
Irina Theodoru
Alexandru Toma
Andrei Udisteanu
Eduard Gabriel Varlam
Realizator:
Tudor Botezatu
Filmat cu Canon 7D in B si IS
unatc © 2010
rar, f. rar, mai pun cate-un film pe aici.
spune pe bune! 🙂
Adunate de-a lungul vremii de pe net.
Sa ramana pentru posteritate. Spor la treaba pentru cei interesati!
PS din avion, incearca sa bagi in tine aprox. 2.000 calorii / zi
Lapte si preparate din lapte
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Lapte de vaca integral | 3.5 | 3.5 | 4.5 | 65 |
| Lapte de vaca normalizat | 3.5 | 1.7 | 4.9 | 50 |
| Lapte smantanit | 3.5 | 0.1 | 5.0 | 36 |
| Lapte de bivolita | 5.0 | 8.0 | 5.2 | 116 |
| Lapte de oaie | 6.0 | 7.5 | 4.6 | 113 |
| Lapte de capra | 3.5 | 3.7 | 4.5 | 67 |
| Lapte batut de vaca | 3.2 | 2.9 | 5.5 | 63 |
| Chefir | 4.0 | 2.8 | 1.0 | 59 |
| Sana | 3.5 | 3.6 | 1.0 | 64 |
| Iaurt | 3.2 | 2.6 | 1.0 | 54 |
| Lapte praf | 27.0 | 24.0 | 10.0 | 498 |
| Branza grasa de vaca | 13.0 | 9.0 | 4.5 | 155 |
| Branza dietetica de vaca | 18.0 | 0 | 4.0 | 90 |
| Branza de burduf | 27.4 | 27.4 | 9.5 | 360 |
| Telemea de oaie | 18.9 | 24.0 | 1.0 | 305 |
| Telemea de vaca | 19.4 | 20.4 | 1.0 | 373 |
| Cascaval Dobrogea | 28.6 | 32.4 | 1.0 | 423 |
| Cascaval Penteleu | 26.0 | 19.0 | 1.0 | 283 |
| Branza de Olanda | 31.4 | 25.4 | 0.2 | 365 |
| Branza topita | 7.0 | 36.0 | 0.9 | 366 |
Peste si preparate din peste
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Crap | 18.9 | 2.8 | 0 | 104 |
| Crap de elesteu | 16.0 | 10.1 | 0 | 160 |
| Salau | 19.4 | 0.4 | 0 | 83 |
| Stiuca | 19.1 | 0.4 | 0 | 82 |
| Somn | 16.8 | 18.8 | 0 | 244 |
| Scrumbii de Dunare | 14.2 | 25.9 | 0 | 299 |
| Calcan | 17.0 | 2.0 | 0 | 88 |
| Morun | 17.5 | 4.7 | 0 | 115 |
| Nisetru | 18.5 | 17.3 | 0 | 237 |
| Stavrid de Marea Neagra | 16.6 | 5.1 | 0 | 115 |
| Cod | 19.0 | 1.0 | 0 | 87 |
| Hering | 18.0 | 10.0 | 0 | 167 |
| Macrou | 22.0 | 10.0 | 0 | 183 |
| Stavrid | 21.0 | 3.0 | 0 | 114 |
| Rasol de stiuca | 16.0 | 0.9 | 0 | 74 |
| Rasol de salau | 17.1 | 1.2 | 0 | 88 |
| Rasol de macrou cu legume | 9.6 | 3.4 | 3.4 | 88 |
Conserve din peste
| Alimentul(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Crap in sos tomat | 10.6 | 6.9 | 4.3 | 125 |
| Stiuca in sos tomat | 11.7 | 4.3 | 2.7 | 99 |
| Caras in sos tomat | 11.5 | 6.2 | 3.4 | 118 |
| Babusca in sos tomat | 11.1 | 5.6 | 3.4 | 112 |
| Cod in sos tomat | 14.9 | 1.3 | 2.9 | 85 |
| Hering in sos tomat | 16.2 | 10.4 | 1.8 | 170 |
| Macrou in sos tomat | 14.5 | 10.6 | 1.6 | 164 |
| Stavrid in sos tomat | 15.5 | 6.6 | 0 | 125 |
| Ghiveci de stiuca | 9.7 | 2.7 | 3.0 | 77 |
| Ghiveci de platica | 10.2 | 3.3 | 3.7 | 87 |
| Ghiveci de macrou | 10.2 | 5.4 | 4.1 | 109 |
| Ghiveci de stavrid | 11.0 | 3.8 | 3.8 | 94 |
| Scrumbie de Dunare in ulei | 12.4 | 39.1 | 0 | 414 |
| File de macrou in ulei | 16.2 | 20.7 | 0 | 259 |
| Heringi in ulei | 13.7 | 36.0 | 0 | 325 |
Semiconserve din peste
| ALIMENTUL(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| File de sardina in ulei | 19.3 | 21.6 | 0 | 280 |
| Sardela tip Lissa-Stavrid | 19.5 | 20.0 | 0 | 266 |
| Chilca in sos picant | 17.5 | 4.7 | 0 | 115 |
| Sardeluta in sos picant | 19.5 | 12.1 | 0 | 192 |
| Icre de crap | 25.0 | 3.0 | 0 | 130 |
| Icre de stiuca | 27.0 | 1.5 | 0 | 125 |
| Icre negre (caviar) | 26.0 | 15.0 | 0 | 246 |
| Icre de Manciuria | 31.0 | 12.0 | 0 | 256 |
Oua
| ALIMENTUL(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Ou de gaina integral | 14.0 | 12.0 | 0.6 | 174 |
| Galbenus de ou de gaina | 16.0 | 32.0 | 0.3 | 361 |
| Albus de ou de gaina | 13.0 | 0.2 | 0.5 | 57 |
| Un ou de rata (cca 60g) | 7.0 | 8.0 | 0.2 | 104 |
Carne si preparate din carne
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Carne de vaca slaba | 20.4 | 2.2 | 0 | 104 |
| Carne de vaca semigrasa | 17.0 | 7.0 | 0 | 134 |
| Carne de vaca grasa | 12.0 | 24.5 | 0 | 277 |
| Carne de porc slaba | 20.4 | 6.3 | 0 | 142 |
| Carne de porc semigrasa | 16.0 | 24.7 | 0 | 295 |
| Carne de porc grasa | 15.0 | 30.0 | 0 | 340 |
| Carne de oaie | 17.0 | 12.0 | 0 | 131 |
| Carne de miel | 18.0 | 20.0 | 0 | 260 |
| Carne de gaina | 21.0 | 6.0 | 0 | 142 |
| Carne de pui | 20.1 | 10.2 | 0 | 177 |
| Carne de curca | 24.5 | 8.5 | 0 | 179 |
| Carne de gasca | 18.4 | 20.0 | 0 | 261 |
| Carne de rata | 19.6 | 6.0 | 0 | 136 |
| Carne de iepure | 22.0 | 1.0 | 0 | 100 |
| Creier | 10.5 | 9.0 | 0 | 127 |
| Ficat | 19.7 | 3.0 | 0 | 109 |
| Inima | 17.0 | 4.0 | 0 | 107 |
| Parizer, Cremwurst, polonez | 13.0 | 26.0 | 0 | 295 |
| Salam Sibiu | 26.5 | 43.1 | 0 | 579 |
| Salam de vara | 20.0 | 17.0 | 0 | 312 |
| Caltabos alb | 18.2 | 19.7 | 0 | 258 |
| Toba | 23.0 | 22.0 | 0 | 200 |
| Leberwurst | 16.8 | 30.1 | 0 | 349 |
| Pateu de ficat | 19.6 | 19.5 | 0 | 261 |
| Carnati de casa | 18.0 | 26.9 | 0 | 321 |
| Carnati trandafir, cabanos | 19.4 | 31.73 | 0 | 374 |
| Sunca presata | 24.9 | 20.7 | 0 | 294 |
| Muschi tiganesc | 21.6 | 26.3 | 0 | 333 |
| Conserva de porc in suc propriu | 20.5 | 14.9 | 0 | 223 |
| Conserva de vita in suc propriu | 21.6 | 8.6 | 0 | 168 |
Legume proaspete
| ALIMENTUL (100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Andive si cicoare | 1.7 | 0.2 | 4.1 | 20 |
| Anghinare | 3.0 | 0.2 | 11.8 | 51 |
| Ardei iute | 1.2 | 0.2 | 5.3 | 24 |
| Ardei gras verde | 1.1 | 0.2 | 2.5 | 17 |
| Ardei gras rosu | 1.3 | 0.4 | 7.3 | 39 |
| Bureti | 2.3 | 0.35 | 3.4 | 22 |
| Cartofi noi | 1.7 | 0.2 | 17.4 | 80 |
| Cartofi natur | 2.0 | 0.1 | 19.1 | 85 |
| Castraveti | 0.8 | 0.1 | 3.0 | 13 |
| Ceapa verde | 1.0 | 0.2 | 3.5 | 20 |
| Ceapa uscata | 1.4 | 0.2 | 9.0 | 40 |
| Ciuperci | 4.0 | 0.15 | 3.3 | 26 |
| Conopida | 2.4 | 0.2 | 4.9 | 25 |
| Dovlecei | 0.9 | 0.1 | 3.2 | 18 |
| Fasole verde | 2.4 | 0.2 | 7.6 | 35 |
| Gulii | 3.1 | 0.4 | 5.4 | 30 |
| Linte uscata | 25.7 | 1.0 | 59.2 | 339 |
| Hrean | 3.0 | 3.0 | 17.0 | 107 |
| Loboda | 3.0 | 0 | 1.0 | 16 |
| Mazare verde proaspata | 6.7 | 0.4 | 17.0 | 90 |
| Manatarci | 4.6 | 0.4 | 4.6 | 34 |
| Morcovi | 1.1 | 1.0 | 9.1 | 40 |
| Papadie | 2.7 | 0.3 | 8.8 | 44 |
| Pastarnac | 1.4 | 0.5 | 15.0 | 72 |
| Patrunjel radacini | 3.7 | 0.2 | 9.0 | 50 |
| Patlagele rosii | 1.1 | 0.3 | 3.4 | 20 |
| Patlagele vinete | 1.3 | 0.2 | 4.8 | 27 |
| Praz | 2.4 | 0.7 | 6.0 | 33 |
| Ridichi | 1.1 | 1.0 | 4.2 | 20 |
| Ridichi de iarna | 1.3 | 0.1 | 4.9 | 26 |
| Rosii | 1.0 | 0.3 | 4.0 | 23 |
| Rubarba | 0.5 | 0.1 | 3.8 | 16 |
| Salata verde | 1.3 | 0.3 | 2.8 | 15 |
| Sfecla rosie | 1.6 | 0.1 | 9.6 | 42 |
| Spanac | 2.2 | 0.3 | 3.9 | 22 |
| Sparanghel | 2.1 | 0.2 | 4.1 | 21 |
| Telina radacina | 1.7 | 0.3 | 9.0 | 46 |
| Urzici | 7.9 | 0.7 | 7.1 | 68 |
| Usturoi | 7.2 | 0.2 | 26.0 | 137 |
| Varza | 1.6 | 0.1 | 5.7 | 25 |
| Varza de Bruxelles | 4.7 | 0.5 | 8.7 | 47 |
PORC
Inima,116; rinichi,124; creier,128; ficat,132; file,172; jambon,271; cotlet,335; ceafa,350; slanina,630;
VITA
Inima,116; rinichi,124; file,125; creier,128; ficat,132; burta,140; pulpa,198; limba,205; muschi,229;
VITEL
Inima,115; rinichi,124; reier,126; ficat,130; cotlet,160; pulpa,188;limba,142;
MIEL, OAIE
Rinichi,108; ficat,135; pulpa,259; cotlet,354;
CARNE – DIVERSE
Iepure de camp,106; cal,120; caprioara,125;iepure de casa,164;
PASARE
Curca,106; ficat de gaina120,; ficat de gasca106,; gaina,120; gasca,106; rata,120;
PESTE
Stridii,75;melci,75; midii,75; stiuca,84; biban,88; salau,90; crab,91; homar,92; crevete,95; cambula,100; pastrav,103; crap,108; icre negre,120; somon,188; scrumbie,190; hering,202,; tipar,214; scrumbie afumata,215;
BRANZETURI SI OUA
Zer,25; albus de ou,52; iaurt,70; branza de vaci slaba,96; oua,165; galbenus de ou,165; branza de vaci,198; telemea de oaie,316; smantana,399,;
CEREALE SI FAINOASE
Paine graham,225; paine neagra,242; chifle,250; paine de secara,252; paine alba,274; hrisca,287; faina de secara integrala,299; faina de grau integrala,318; faina de grau rafinata,320;porumb,336; soia,327; orez,330; germeni de grau,340; fulgi de ovaz,344; pop-corn,345; gris,348; paine prajita,350; spaghete,351; paste fainoase cu oua,355; orez integral,360; pesmeti,369,;
LEGUME
Castraveti,15; andive,16; ridiche,17; marar,19; fetica,20; varza acra,20; dovleac,21; ciuperci,21; sparanghel,22; spanac,24; ardei,25; vinete,26; varza alba,26; ceapa verde,27; conopida,28; varza rosie,30; fasole verde,31; sfecla,31; patrunjel,32; telina,32; manatarci,32; rosii,33; varza verde,36; ceapa,36; morcovi,38; praz,40; sfecla rosie,40; papadie,44; anghinare,45; mazare verde,74; cartofi,78; hrean,84; usturoi,89; porumb,98; fasole,278; mazare uscata,290; linte uscata,295; soia uscata,341; cartofi prajiti,345; cartofi chips,546;
FRUCTE
Lamaie,24; pepene verde,26; pepene galben,28; capsune,39; grepfruit,40; agrise,41; ananas,42; piersici,43; mandarine,45; soc,48; portocale,49; coacaze,50; caise,52; mere,55; prune,56; cirese,57; gutui,57; mure,58; zmeura,58; pere,60; afine,64; smochine,66; struguri,72; banane,86; masline verzi,120; avocado,194; caise uscate,253; mere uscate,260; prune uscate,262; curmale,275; stafide,290;
OLEAGINOASE
Castane,215; cocos,341; alune,565; arahide,580; migdale,585; nuci,648; cocos uscat,652
DULCIURI
Melasa,235; marmelada,272; miere,310; cacao,311; zahar nerafinat,375; zahar rafinat,385; glucoza,390; caramel,400; ciocolata,525;
BAUTURI
Ceai fara zahar,1; cafea fara zahar,2; bere bruna,42; cidru,44; cola,48; bere blonda,53; limonada,58; vin alb,138; vin rosu,165; rom,245; whisky,245; tuica (rachiu),250; vodca,280,;
GRASIMI, MEZELURI, CONSERVE
Parizer,248; crenvusti,260; conserva de peste in ulei,288; lapte condensat,318; sunca,321; pateu de ficat,322; cascaval,346; carnat,368; lapte praf,501; salam,562; slanina,630; margarina,695; maioneza,716; unt,742; uleiuri,890; untura de peste,901; untura topita,901;
Articole inrudite:
Lapte si preparate din lapte
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Lapte de vaca integral | 3.5 | 3.5 | 4.5 | 65 |
| Lapte de vaca normalizat | 3.5 | 1.7 | 4.9 | 50 |
| Lapte smantanit | 3.5 | 0.1 | 5.0 | 36 |
| Lapte de bivolita | 5.0 | 8.0 | 5.2 | 116 |
| Lapte de oaie | 6.0 | 7.5 | 4.6 | 113 |
| Lapte de capra | 3.5 | 3.7 | 4.5 | 67 |
| Lapte batut de vaca | 3.2 | 2.9 | 5.5 | 63 |
| Chefir | 4.0 | 2.8 | 1.0 | 59 |
| Sana | 3.5 | 3.6 | 1.0 | 64 |
| Iaurt | 3.2 | 2.6 | 1.0 | 54 |
| Lapte praf | 27.0 | 24.0 | 10.0 | 498 |
| Branza grasa de vaca | 13.0 | 9.0 | 4.5 | 155 |
| Branza dietetica de vaca | 18.0 | 0 | 4.0 | 90 |
| Branza de burduf | 27.4 | 27.4 | 9.5 | 360 |
| Telemea de oaie | 18.9 | 24.0 | 1.0 | 305 |
| Telemea de vaca | 19.4 | 20.4 | 1.0 | 373 |
| Cascaval Dobrogea | 28.6 | 32.4 | 1.0 | 423 |
| Cascaval Penteleu | 26.0 | 19.0 | 1.0 | 283 |
| Branza de Olanda | 31.4 | 25.4 | 0.2 | 365 |
| Branza topita | 7.0 | 36.0 | 0.9 | 366 |
Peste si preparate din peste
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Crap | 18.9 | 2.8 | 0 | 104 |
| Crap de elesteu | 16.0 | 10.1 | 0 | 160 |
| Salau | 19.4 | 0.4 | 0 | 83 |
| Stiuca | 19.1 | 0.4 | 0 | 82 |
| Somn | 16.8 | 18.8 | 0 | 244 |
| Scrumbii de Dunare | 14.2 | 25.9 | 0 | 299 |
| Calcan | 17.0 | 2.0 | 0 | 88 |
| Morun | 17.5 | 4.7 | 0 | 115 |
| Nisetru | 18.5 | 17.3 | 0 | 237 |
| Stavrid de Marea Neagra | 16.6 | 5.1 | 0 | 115 |
| Cod | 19.0 | 1.0 | 0 | 87 |
| Hering | 18.0 | 10.0 | 0 | 167 |
| Macrou | 22.0 | 10.0 | 0 | 183 |
| Stavrid | 21.0 | 3.0 | 0 | 114 |
| Rasol de stiuca | 16.0 | 0.9 | 0 | 74 |
| Rasol de salau | 17.1 | 1.2 | 0 | 88 |
| Rasol de macrou cu legume | 9.6 | 3.4 | 3.4 | 88 |
Conserve din peste
| Alimentul(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Crap in sos tomat | 10.6 | 6.9 | 4.3 | 125 |
| Stiuca in sos tomat | 11.7 | 4.3 | 2.7 | 99 |
| Caras in sos tomat | 11.5 | 6.2 | 3.4 | 118 |
| Babusca in sos tomat | 11.1 | 5.6 | 3.4 | 112 |
| Cod in sos tomat | 14.9 | 1.3 | 2.9 | 85 |
| Hering in sos tomat | 16.2 | 10.4 | 1.8 | 170 |
| Macrou in sos tomat | 14.5 | 10.6 | 1.6 | 164 |
| Stavrid in sos tomat | 15.5 | 6.6 | 0 | 125 |
| Ghiveci de stiuca | 9.7 | 2.7 | 3.0 | 77 |
| Ghiveci de platica | 10.2 | 3.3 | 3.7 | 87 |
| Ghiveci de macrou | 10.2 | 5.4 | 4.1 | 109 |
| Ghiveci de stavrid | 11.0 | 3.8 | 3.8 | 94 |
| Scrumbie de Dunare in ulei | 12.4 | 39.1 | 0 | 414 |
| File de macrou in ulei | 16.2 | 20.7 | 0 | 259 |
| Heringi in ulei | 13.7 | 36.0 | 0 | 325 |
Semiconserve din peste
| ALIMENTUL(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| File de sardina in ulei | 19.3 | 21.6 | 0 | 280 |
| Sardela tip Lissa-Stavrid | 19.5 | 20.0 | 0 | 266 |
| Chilca in sos picant | 17.5 | 4.7 | 0 | 115 |
| Sardeluta in sos picant | 19.5 | 12.1 | 0 | 192 |
| Icre de crap | 25.0 | 3.0 | 0 | 130 |
| Icre de stiuca | 27.0 | 1.5 | 0 | 125 |
| Icre negre (caviar) | 26.0 | 15.0 | 0 | 246 |
| Icre de Manciuria | 31.0 | 12.0 | 0 | 256 |
Oua
| ALIMENTUL(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Ou de gaina integral | 14.0 | 12.0 | 0.6 | 174 |
| Galbenus de ou de gaina | 16.0 | 32.0 | 0.3 | 361 |
| Albus de ou de gaina | 13.0 | 0.2 | 0.5 | 57 |
| Un ou de rata (cca 60g) | 7.0 | 8.0 | 0.2 | 104 |
Carne si preparate din carne
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Carne de vaca slaba | 20.4 | 2.2 | 0 | 104 |
| Carne de vaca semigrasa | 17.0 | 7.0 | 0 | 134 |
| Carne de vaca grasa | 12.0 | 24.5 | 0 | 277 |
| Carne de porc slaba | 20.4 | 6.3 | 0 | 142 |
| Carne de porc semigrasa | 16.0 | 24.7 | 0 | 295 |
| Carne de porc grasa | 15.0 | 30.0 | 0 | 340 |
| Carne de oaie | 17.0 | 12.0 | 0 | 131 |
| Carne de miel | 18.0 | 20.0 | 0 | 260 |
| Carne de gaina | 21.0 | 6.0 | 0 | 142 |
| Carne de pui | 20.1 | 10.2 | 0 | 177 |
| Carne de curca | 24.5 | 8.5 | 0 | 179 |
| Carne de gasca | 18.4 | 20.0 | 0 | 261 |
| Carne de rata | 19.6 | 6.0 | 0 | 136 |
| Carne de iepure | 22.0 | 1.0 | 0 | 100 |
| Creier | 10.5 | 9.0 | 0 | 127 |
| Ficat | 19.7 | 3.0 | 0 | 109 |
| Inima | 17.0 | 4.0 | 0 | 107 |
| Parizer, Cremwurst, polonez | 13.0 | 26.0 | 0 | 295 |
| Salam Sibiu | 26.5 | 43.1 | 0 | 579 |
| Salam de vara | 20.0 | 17.0 | 0 | 312 |
| Caltabos alb | 18.2 | 19.7 | 0 | 258 |
| Toba | 23.0 | 22.0 | 0 | 200 |
| Leberwurst | 16.8 | 30.1 | 0 | 349 |
| Pateu de ficat | 19.6 | 19.5 | 0 | 261 |
| Carnati de casa | 18.0 | 26.9 | 0 | 321 |
| Carnati trandafir, cabanos | 19.4 | 31.73 | 0 | 374 |
| Sunca presata | 24.9 | 20.7 | 0 | 294 |
| Muschi tiganesc | 21.6 | 26.3 | 0 | 333 |
| Conserva de porc in suc propriu | 20.5 | 14.9 | 0 | 223 |
| Conserva de vita in suc propriu | 21.6 | 8.6 | 0 | 168 |
Legume proaspete
| ALIMENTUL (100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Andive si cicoare | 1.7 | 0.2 | 4.1 | 20 |
| Anghinare | 3.0 | 0.2 | 11.8 | 51 |
| Ardei iute | 1.2 | 0.2 | 5.3 | 24 |
| Ardei gras verde | 1.1 | 0.2 | 2.5 | 17 |
| Ardei gras rosu | 1.3 | 0.4 | 7.3 | 39 |
| Bureti | 2.3 | 0.35 | 3.4 | 22 |
| Cartofi noi | 1.7 | 0.2 | 17.4 | 80 |
| Cartofi natur | 2.0 | 0.1 | 19.1 | 85 |
| Castraveti | 0.8 | 0.1 | 3.0 | 13 |
| Ceapa verde | 1.0 | 0.2 | 3.5 | 20 |
| Ceapa uscata | 1.4 | 0.2 | 9.0 | 40 |
| Ciuperci | 4.0 | 0.15 | 3.3 | 26 |
| Conopida | 2.4 | 0.2 | 4.9 | 25 |
| Dovlecei | 0.9 | 0.1 | 3.2 | 18 |
| Fasole verde | 2.4 | 0.2 | 7.6 | 35 |
| Gulii | 3.1 | 0.4 | 5.4 | 30 |
| Linte uscata | 25.7 | 1.0 | 59.2 | 339 |
| Hrean | 3.0 | 3.0 | 17.0 | 107 |
| Loboda | 3.0 | 0 | 1.0 | 16 |
| Mazare verde proaspata | 6.7 | 0.4 | 17.0 | 90 |
| Manatarci | 4.6 | 0.4 | 4.6 | 34 |
| Morcovi | 1.1 | 1.0 | 9.1 | 40 |
| Papadie | 2.7 | 0.3 | 8.8 | 44 |
| Pastarnac | 1.4 | 0.5 | 15.0 | 72 |
| Patrunjel radacini | 3.7 | 0.2 | 9.0 | 50 |
| Patlagele rosii | 1.1 | 0.3 | 3.4 | 20 |
| Patlagele vinete | 1.3 | 0.2 | 4.8 | 27 |
| Praz | 2.4 | 0.7 | 6.0 | 33 |
| Ridichi | 1.1 | 1.0 | 4.2 | 20 |
| Ridichi de iarna | 1.3 | 0.1 | 4.9 | 26 |
| Rosii | 1.0 | 0.3 | 4.0 | 23 |
| Rubarba | 0.5 | 0.1 | 3.8 | 16 |
| Salata verde | 1.3 | 0.3 | 2.8 | 15 |
| Sfecla rosie | 1.6 | 0.1 | 9.6 | 42 |
| Spanac | 2.2 | 0.3 | 3.9 | 22 |
| Sparanghel | 2.1 | 0.2 | 4.1 | 21 |
| Telina radacina | 1.7 | 0.3 | 9.0 | 46 |
| Urzici | 7.9 | 0.7 | 7.1 | 68 |
| Usturoi | 7.2 | 0.2 | 26.0 | 137 |
| Varza | 1.6 | 0.1 | 5.7 | 25 |
| Varza de Bruxelles | 4.7 | 0.5 | 8.7 | 47 |
PORCInima,116; rinichi,124; creier,128; ficat,132; file,172; jambon,271; cotlet,335; ceafa,350; slanina,630;
VITAInima,116; rinichi,124; file,125; creier,128; ficat,132; burta,140; pulpa,198; limba,205; muschi,229;
VITELInima,115; rinichi,124; reier,126; ficat,130; cotlet,160; pulpa,188;limbã,142;
MIEL, OAIERinichi,108; ficat,135; pulpa,259; cotlet,354;
CARNE – DIVERSEIepure de camp,106; cal,120; caprioara,125;iepure de casã,164;
PASARECurca,106; ficat de gaina120,; ficat de gasca106,; gaina,120; gasca,106; rata,120;
PESTEStridii,75;melci,75; midii,75; stiuca,84; biban,88; salau,90; crab,91; homar,92; crevete,95; cambula,100; pastrav,103; crap,108; icre negre,120; somon,188; scrumbie,190; hering,202,; tipar,214; scrumbie afumata,215;
BRANZETURI SI OUAZer,25; albus de ou,52; iaurt,70; branza de vaci slaba,96; oua,165; galbenus de ou,165; branza de vaci,198; telemea de oaie,316; smantana,399,;
CEREALE SI FAINOASEPaine graham,225; paine neagra,242; chifle,250; paine de secara,252; paine alba,274; hrisca,287; faina de secara integrala,299; faina de grau integrala,318; faina de grau rafinata,320;porumb,336; soia,327; orez,330; germeni de grau,340; fulgi de ovaz,344; pop-corn,345; gris,348; paine prajita,350; spaghete,351; paste fainoase cu oua,355; orez integral,360; pesmeti,369,;
LEGUMECastraveti,15; andive,16; ridiche,17; marar,19; fetica,20; varza acra,20; dovleac,21; ciuperci,21; sparanghel,22; spanac,24; ardei,25; vinete,26; varza alba,26; ceapa verde,27; conopida,28; varza rosie,30; fasole verde,31; sfecla,31; patrunjel,32; telina,32; manatarci,32; rosii,33; varza verde,36; ceapa,36; morcovi,38; praz,40; sfecla rosie,40; papadie,44; anghinare,45; mazare verde,74; cartofi,78; hrean,84; usturoi,89; porumb,98; fasole,278; mazare uscata,290; linte uscata,295; soia uscata,341; cartofi prajiti,345; cartofi chips,546;
FRUCTELamaie,24; pepene verde,26; pepene galben,28; capsune,39; grepfruit,40; agrise,41; ananas,42; piersici,43; mandarine,45; soc,48; portocale,49; coacaze,50; caise,52; mere,55; prune,56; cirese,57; gutui,57; mure,58; zmeura,58; pere,60; afine,64; smochine,66; struguri,72; banane,86; masline verzi,120; avocado,194; caise uscate,253; mere uscate,260; prune uscate,262; curmale,275; stafide,290;
OLEAGINOASECastane,215; cocos,341; alune,565; arahide,580; migdale,585; nuci,648; cocos uscat,652
DULCIURIMelasa,235; marmelada,272; miere,310; cacao,311; zahar nerafinat,375; zahar rafinat,385; glucoza
Lapte si preparate din lapte
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Lapte de vaca integral | 3.5 | 3.5 | 4.5 | 65 |
| Lapte de vaca normalizat | 3.5 | 1.7 | 4.9 | 50 |
| Lapte smantanit | 3.5 | 0.1 | 5.0 | 36 |
| Lapte de bivolita | 5.0 | 8.0 | 5.2 | 116 |
| Lapte de oaie | 6.0 | 7.5 | 4.6 | 113 |
| Lapte de capra | 3.5 | 3.7 | 4.5 | 67 |
| Lapte batut de vaca | 3.2 | 2.9 | 5.5 | 63 |
| Chefir | 4.0 | 2.8 | 1.0 | 59 |
| Sana | 3.5 | 3.6 | 1.0 | 64 |
| Iaurt | 3.2 | 2.6 | 1.0 | 54 |
| Lapte praf | 27.0 | 24.0 | 10.0 | 498 |
| Branza grasa de vaca | 13.0 | 9.0 | 4.5 | 155 |
| Branza dietetica de vaca | 18.0 | 0 | 4.0 | 90 |
| Branza de burduf | 27.4 | 27.4 | 9.5 | 360 |
| Telemea de oaie | 18.9 | 24.0 | 1.0 | 305 |
| Telemea de vaca | 19.4 | 20.4 | 1.0 | 373 |
| Cascaval Dobrogea | 28.6 | 32.4 | 1.0 | 423 |
| Cascaval Penteleu | 26.0 | 19.0 | 1.0 | 283 |
| Branza de Olanda | 31.4 | 25.4 | 0.2 | 365 |
| Branza topita | 7.0 | 36.0 | 0.9 | 366 |
Peste si preparate din peste
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Crap | 18.9 | 2.8 | 0 | 104 |
| Crap de elesteu | 16.0 | 10.1 | 0 | 160 |
| Salau | 19.4 | 0.4 | 0 | 83 |
| Stiuca | 19.1 | 0.4 | 0 | 82 |
| Somn | 16.8 | 18.8 | 0 | 244 |
| Scrumbii de Dunare | 14.2 | 25.9 | 0 | 299 |
| Calcan | 17.0 | 2.0 | 0 | 88 |
| Morun | 17.5 | 4.7 | 0 | 115 |
| Nisetru | 18.5 | 17.3 | 0 | 237 |
| Stavrid de Marea Neagra | 16.6 | 5.1 | 0 | 115 |
| Cod | 19.0 | 1.0 | 0 | 87 |
| Hering | 18.0 | 10.0 | 0 | 167 |
| Macrou | 22.0 | 10.0 | 0 | 183 |
| Stavrid | 21.0 | 3.0 | 0 | 114 |
| Rasol de stiuca | 16.0 | 0.9 | 0 | 74 |
| Rasol de salau | 17.1 | 1.2 | 0 | 88 |
| Rasol de macrou cu legume | 9.6 | 3.4 | 3.4 | 88 |
Conserve din peste
| Alimentul(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Crap in sos tomat | 10.6 | 6.9 | 4.3 | 125 |
| Stiuca in sos tomat | 11.7 | 4.3 | 2.7 | 99 |
| Caras in sos tomat | 11.5 | 6.2 | 3.4 | 118 |
| Babusca in sos tomat | 11.1 | 5.6 | 3.4 | 112 |
| Cod in sos tomat | 14.9 | 1.3 | 2.9 | 85 |
| Hering in sos tomat | 16.2 | 10.4 | 1.8 | 170 |
| Macrou in sos tomat | 14.5 | 10.6 | 1.6 | 164 |
| Stavrid in sos tomat | 15.5 | 6.6 | 0 | 125 |
| Ghiveci de stiuca | 9.7 | 2.7 | 3.0 | 77 |
| Ghiveci de platica | 10.2 | 3.3 | 3.7 | 87 |
| Ghiveci de macrou | 10.2 | 5.4 | 4.1 | 109 |
| Ghiveci de stavrid | 11.0 | 3.8 | 3.8 | 94 |
| Scrumbie de Dunare in ulei | 12.4 | 39.1 | 0 | 414 |
| File de macrou in ulei | 16.2 | 20.7 | 0 | 259 |
| Heringi in ulei | 13.7 | 36.0 | 0 | 325 |
Semiconserve din peste
| ALIMENTUL(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| File de sardina in ulei | 19.3 | 21.6 | 0 | 280 |
| Sardela tip Lissa-Stavrid | 19.5 | 20.0 | 0 | 266 |
| Chilca in sos picant | 17.5 | 4.7 | 0 | 115 |
| Sardeluta in sos picant | 19.5 | 12.1 | 0 | 192 |
| Icre de crap | 25.0 | 3.0 | 0 | 130 |
| Icre de stiuca | 27.0 | 1.5 | 0 | 125 |
| Icre negre (caviar) | 26.0 | 15.0 | 0 | 246 |
| Icre de Manciuria | 31.0 | 12.0 | 0 | 256 |
Oua
| ALIMENTUL(100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Ou de gaina integral | 14.0 | 12.0 | 0.6 | 174 |
| Galbenus de ou de gaina | 16.0 | 32.0 | 0.3 | 361 |
| Albus de ou de gaina | 13.0 | 0.2 | 0.5 | 57 |
| Un ou de rata (cca 60g) | 7.0 | 8.0 | 0.2 | 104 |
Carne si preparate din carne
| Alimentul (100g) | Proteine | Lipide | Glucide | Calorii |
| Carne de vaca slaba | 20.4 | 2.2 | 0 | 104 |
| Carne de vaca semigrasa | 17.0 | 7.0 | 0 | 134 |
| Carne de vaca grasa | 12.0 | 24.5 | 0 | 277 |
| Carne de porc slaba | 20.4 | 6.3 | 0 | 142 |
| Carne de porc semigrasa | 16.0 | 24.7 | 0 | 295 |
| Carne de porc grasa | 15.0 | 30.0 | 0 | 340 |
| Carne de oaie | 17.0 | 12.0 | 0 | 131 |
| Carne de miel | 18.0 | 20.0 | 0 | 260 |
| Carne de gaina | 21.0 | 6.0 | 0 | 142 |
| Carne de pui | 20.1 | 10.2 | 0 | 177 |
| Carne de curca | 24.5 | 8.5 | 0 | 179 |
| Carne de gasca | 18.4 | 20.0 | 0 | 261 |
| Carne de rata | 19.6 | 6.0 | 0 | 136 |
| Carne de iepure | 22.0 | 1.0 | 0 | 100 |
| Creier | 10.5 | 9.0 | 0 | 127 |
| Ficat | 19.7 | 3.0 | 0 | 109 |
| Inima | 17.0 | 4.0 | 0 | 107 |
| Parizer, Cremwurst, polonez | 13.0 | 26.0 | 0 | 295 |
| Salam Sibiu | 26.5 | 43.1 | 0 | 579 |
| Salam de vara | 20.0 | 17.0 | 0 | 312 |
| Caltabos alb | 18.2 | 19.7 | 0 | 258 |
| Toba | 23.0 | 22.0 | 0 | 200 |
| Leberwurst | 16.8 | 30.1 | 0 | 349 |
| Pateu de ficat | 19.6 | 19.5 | 0 | 261 |
| Carnati de casa | 18.0 | 26.9 | 0 | 321 |
| Carnati trandafir, cabanos | 19.4 | 31.73 | 0 | 374 |
| Sunca presata | 24.9 | 20.7 | 0 | 294 |
| Muschi tiganesc | 21.6 | 26.3 | 0 | 333 |
| Conserva de porc in suc propriu | 20.5 | 14.9 | 0 | 223 |
| Conserva de vita in suc propriu | 21.6 | 8.6 | 0 | 168 |
Legume proaspete
| ALIMENTUL (100g) | PROTEINE | LIPIDE | GLUCIDE | CALORII |
| Andive si cicoare | 1.7 | 0.2 | 4.1 | 20 |
| Anghinare | 3.0 | 0.2 | 11.8 | 51 |
| Ardei iute | 1.2 | 0.2 | 5.3 | 24 |
| Ardei gras verde | 1.1 | 0.2 | 2.5 | 17 |
| Ardei gras rosu | 1.3 | 0.4 | 7.3 | 39 |
| Bureti | 2.3 | 0.35 | 3.4 | 22 |
| Cartofi noi | 1.7 | 0.2 | 17.4 | 80 |
| Cartofi natur | 2.0 | 0.1 | 19.1 | 85 |
| Castraveti | 0.8 | 0.1 | 3.0 | 13 |
| Ceapa verde | 1.0 | 0.2 | 3.5 | 20 |
| Ceapa uscata | 1.4 | 0.2 | 9.0 | 40 |
| Ciuperci | 4.0 | 0.15 | 3.3 | 26 |
| Conopida | 2.4 | 0.2 | 4.9 | 25 |
| Dovlecei | 0.9 | 0.1 | 3.2 | 18 |
| Fasole verde | 2.4 | 0.2 | 7.6 | 35 |
| Gulii | 3.1 | 0.4 | 5.4 | 30 |
| Linte uscata | 25.7 | 1.0 | 59.2 | 339 |
| Hrean | 3.0 | 3.0 | 17.0 | 107 |
| Loboda | 3.0 | 0 | 1.0 | 16 |
| Mazare verde proaspata | 6.7 | 0.4 | 17.0 | 90 |
| Manatarci | 4.6 | 0.4 | 4.6 | 34 |
| Morcovi | 1.1 | 1.0 | 9.1 | 40 |
| Papadie | 2.7 | 0.3 | 8.8 | 44 |
| Pastarnac | 1.4 | 0.5 | 15.0 | 72 |
| Patrunjel radacini | 3.7 | 0.2 | 9.0 | 50 |
| Patlagele rosii | 1.1 | 0.3 | 3.4 | 20 |
| Patlagele vinete | 1.3 | 0.2 | 4.8 | 27 |
| Praz | 2.4 | 0.7 | 6.0 | 33 |
| Ridichi | 1.1 | 1.0 | 4.2 | 20 |
| Ridichi de iarna | 1.3 | 0.1 | 4.9 | 26 |
| Rosii | 1.0 | 0.3 | 4.0 | 23 |
| Rubarba | 0.5 | 0.1 | 3.8 | 16 |
| Salata verde | 1.3 | 0.3 | 2.8 | 15 |
| Sfecla rosie | 1.6 | 0.1 | 9.6 | 42 |
| Spanac | 2.2 | 0.3 | 3.9 | 22 |
| Sparanghel | 2.1 | 0.2 | 4.1 | 21 |
| Telina radacina | 1.7 | 0.3 | 9.0 | 46 |
| Urzici | 7.9 | 0.7 | 7.1 | 68 |
| Usturoi | 7.2 | 0.2 | 26.0 | 137 |
| Varza | 1.6 | 0.1 | 5.7 | 25 |
| Varza de Bruxelles | 4.7 | 0.5 | 8.7 | 47 |
PORCInima,116; rinichi,124; creier,128; ficat,132; file,172; jambon,271; cotlet,335; ceafa,350; slanina,630;
VITAInima,116; rinichi,124; file,125; creier,128; ficat,132; burta,140; pulpa,198; limba,205; muschi,229;
VITELInima,115; rinichi,124; reier,126; ficat,130; cotlet,160; pulpa,188;limba,142;
MIEL, OAIERinichi,108; ficat,135; pulpa,259; cotlet,354;
CARNE – DIVERSEIepure de camp,106; cal,120; caprioara,125;iepure de casa,164;
PASARECurca,106; ficat de gaina120,; ficat de gasca106,; gaina,120; gasca,106; rata,120;
PESTEStridii,75;melci,75; midii,75; stiuca,84; biban,88; salau,90; crab,91; homar,92; crevete,95; cambula,100; pastrav,103; crap,108; icre negre,120; somon,188; scrumbie,190; hering,202,; tipar,214; scrumbie afumata,215;
BRANZETURI SI OUAZer,25; albus de ou,52; iaurt,70; branza de vaci slaba,96; oua,165; galbenus de ou,165; branza de vaci,198; telemea de oaie,316; smantana,399,;
CEREALE SI FAINOASEPaine graham,225; paine neagra,242; chifle,250; paine de secara,252; paine alba,274; hrisca,287; faina de secara integrala,299; faina de grau integrala,318; faina de grau rafinata,320;porumb,336; soia,327; orez,330; germeni de grau,340; fulgi de ovaz,344; pop-corn,345; gris,348; paine prajita,350; spaghete,351; paste fainoase cu oua,355; orez integral,360; pesmeti,369,;
LEGUMECastraveti,15; andive,16; ridiche,17; marar,19; fetica,20; varza acra,20; dovleac,21; ciuperci,21; sparanghel,22; spanac,24; ardei,25; vinete,26; varza alba,26; ceapa verde,27; conopida,28; varza rosie,30; fasole verde,31; sfecla,31; patrunjel,32; telina,32; manatarci,32; rosii,33; varza verde,36; ceapa,36; morcovi,38; praz,40; sfecla rosie,40; papadie,44; anghinare,45; mazare verde,74; cartofi,78; hrean,84; usturoi,89; porumb,98; fasole,278; mazare uscata,290; linte uscata,295; soia uscata,341; cartofi prajiti,345; cartofi chips,546;
FRUCTELamaie,24; pepene verde,26; pepene galben,28; capsune,39; grepfruit,40; agrise,41; ananas,42; piersici,43; mandarine,45; soc,48; portocale,49; coacaze,50; caise,52; mere,55; prune,56; cirese,57; gutui,57; mure,58; zmeura,58; pere,60; afine,64; smochine,66; struguri,72; banane,86; masline verzi,120; avocado,194; caise uscate,253; mere uscate,260; prune uscate,262; curmale,275; stafide,290;
OLEAGINOASECastane,215; cocos,341; alune,565; arahide,580; migdale,585; nuci,648; cocos uscat,652
DULCIURIMelasa,235; marmelada,272; miere,310; cacao,311; zahar nerafinat,375; zahar rafinat,385; glucoza,390; caramel,400; ciocolata,525;
BAUTURICeai fara zahar,1; cafea fara zahar,2; bere bruna,42; cidru,44; cola,48; bere blonda,53; limonada,58; vin alb,138; vin rosu,165; rom,245; whisky,245; tuica (rachiu),250; vodca,280,;
GRASIMI, MEZELURI, CONSERVEParizer,248; crenvusti,260; conserva de peste in ulei,288; lapte condensat,318; sunca,321; pateu de ficat,322; cascaval,346; carnat,368; lapte praf,501; salam,562; slanina,630; margarina,695; maioneza,716; unt,742; uleiuri,890; untura de peste,901; untura topita,901;
390; caramel,400; ciocolata,525;
BAUTURICeai fara zahar,1; cafea fara zahar,2; bere bruna,42; cidru,44; cola,48; bere blonda,53; limonada,58; vin alb,138; vin rosu,165; rom,245; whisky,245; tuica (rachiu),250; vodca,280,;
GRASIMI, MEZELURI, CONSERVEParizer,248; crenvusti,260; conserva de peste in ulei,288; lapte condensat,318; sunca,321; pateu de ficat,322; cascaval,346; carnat,368; lapte praf,501; salam,562; slanina,630; margarina,695; maioneza,716; unt,742; uleiuri,890; untura de peste,901; untura topita,901;
Cu multumiri Madalinei ca mi l-a dat.
Autorul: Clayton M. Christensen = is the Robert and Jane Cizik Professor of Business Administration at Harvard Business School.
How Will You Measure Your Life?
by Clayton M. Christensen
Editorʼs Note: When the members of the class of 2010 entered business school, the economy was strong and their postgraduation
ambitions could be limitless. Just a few weeks later, the economy went into a tailspin. Theyʼve spent the past two
years recalibrating their worldview and their definition of success.
The students seem highly aware of how the world has changed (as the sampling of views in this article shows). In the spring,
Harvard Business Schoolʼs graduating class asked HBS professor Clay Christensen to address them—but not on how to apply
his principles and thinking to their post-HBS careers. The students wanted to know how to apply them to their personal lives.
He shared with them a set of guidelines that have helped him find meaning in his own life. Though Christensenʼs thinking
comes from his deep religious faith, we believe that these are strategies anyone can use. And so we asked him to share them
with the readers of HBR.
Before I published The Innovatorʼs Dilemma, I got a call from Andrew Grove, then the chairman of Intel. He had read one of
my early papers about disruptive technology, and he asked if I could talk to his direct reports and explain my research and what
it implied for Intel. Excited, I flew to Silicon Valley and showed up at the appointed time, only to have Grove say, “Look, stuff
has happened. We have only 10 minutes for you. Tell us what your model of disruption means for Intel.” I said that I couldnʼt—
that I needed a full 30 minutes to explain the model, because only with it as context would any comments about Intel make
sense. Ten minutes into my explanation, Grove interrupted: “Look, Iʼve got your model. Just tell us what it means for Intel.”
I insisted that I needed 10 more minutes to describe how the process of disruption had worked its way through a very different
industry, steel, so that he and his team could understand how disruption worked. I told the story of how Nucor and other steel
minimills had begun by attacking the lowest end of the market—steel reinforcing bars, or rebar—and later moved up toward
the high end, undercutting the traditional steel mills.
When I finished the minimill story, Grove said, “OK, I get it. What it means for Intel is…,” and then went on to articulate what
would become the companyʼs strategy for going to the bottom of the market to launch the Celeron processor.
Iʼve thought about that a million times since. If I had been suckered into telling Andy Grove what he should think about the
microprocessor business, Iʼd have been killed. But instead of telling him what to think, I taught him how to think—and then he
reached what I felt was the correct decision on his own.
Continue reading
Despre Mihai Panaitescu, designer la Lotus, ex. Ferrari
Mihai Panaitescu are 24 de ani si a devenit cunoscut in 2007 cand a castigat un concurs de design organizat de Peugeot, cu conceptul numit Flux. In 2007 a avut primul loc de munca, pentru cateva luni la Pininfarina. A absolvit Institutul de Design din Torino si a facut lucrarea de diploma sub indrumarea celebrului designer Chris Bangle de la BMW, iar din 2008 pana in 2009 a lucrat la Toyota. De un an lucreaza la Lotus, marca ce a “furat” doi directori de la Ferrari si vrea sa-si tripleze productia auto in urmatorii ani, mizand pe masini de peste 600 CP, mult mai puternice decat cele prezente acum in gama marcii.
Radu Tatucu, masterand la Harvard
A terminat facultatea la Harvard si lucreaza la Banca Mondiala. A inceput un master in Public Policy tot la Harvard, la John F. Kennedy School of Government si un MBA la London Business School. Radu Tatucu este convins ca tinerii pot schimba in bine Romania si doreste sa-si foloseasca experienta globala pentru a se asigura ca generatia din care face parte va accepta aceasta provocare. In acest scop, a creat Societatea Globala a Studentilor si Tinerilor Profesionisti Romani – GRSP Society, care ii reuneste pe unii dintre cei mai talentati tineri romani care doresc sa se implice in schimbarea tarii lor, indiferent de locul in care traiesc in prezent. Radu Tatucu a discutat online cu cititorii despre importanta educatiei si cum pot schimba tinerii Romania. Radu Tatucu va raspunde la restul intrebarilor venite de la cititori pe parcursul acestei saptamani.
“The way in which man approaches his failure determines what he will become” (said the philosopher Karl Jaspers)
E esential ca vs. terapie, coachingul se refera la viitor