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CCU - EXSS 310 - Nutrition Intro - Class Notes

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CCU - EXSS 310 - Nutrition Intro - Class Notes

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background image Definitions      Key Facts  Function    Composition   Source(s) I. Nutrition: study of how food supplies nutrients to body & affects health & life  **** Sports Nutrition: specialization w/in nutrition field  - Involves: optimal health, support training, performance, & recovery from  exercise  a. Science of nutrition involves such processes: consumption (ingestion), digestion,  absorption, metabolism, transport, storage, elimination  b. Nutrient: substance found in food that performs one or more specific function in 
- Function: promote growth & development/ provision of energy/ regulation of 
c. Phytonutrients: certain organic components of plants that are thought to promote 
human healthnot considered essential nutrient
- Function: antioxidant/immune response and cell to cell communication 
enhancement/ alter estrogen metabolism/repair DNA damage 
II. Basic functions of nutrients & roles in health promotion:  ****energy calculations expressed in 1000 calorie metric units  (kilocalories=kcals),  ****can be calculated from heat: 1 cal = heat energy required to raise 1gram of  water 1 degree C a. Macronutrients:  known energy yield stated in function  i. Carbohydrate (CHO) 
- Function: Energy (4kcals/gram)
- Composed of: sugars  - Sources: rice, wheat products, grains, beans, legumes, fruits, veggies, milk  ii. Fat (Lipid)  - Function: Energy (9kcals/gram) - Acts as: an energy reserve  - Sources: fish, lean meat, nuts, seeds, oils (w/unsaturated fat), avocados, food  spreads  iii. Protein  - Function: growth/maintenance/repair/some Energy (9kcal/gram) - Composed of: Amino acids  - Sources: seafood, white meat, dairy, soy, egg whites, beans, some plant foods  - EXAMPLES: actin, tropomyosin, troponin, myosin  iv. Water - 55 to 60% of body weight  - Functions in: nutrient transport, waste removal, reg. of body temp., blood  pressure, biochemical reactions  b. Micronutrients: NO energy yield; assist w/ energy release  i. Vitamins - Function: metabolic processes/ body growth, development, maintenance 
background image Definitions      Key Facts  Function    Composition   Source(s) - Water Soluble: B, C - Fat Soluble: A, D, E, K ii. Minerals  - Function is essential to: energy metabolism/fluid regulation - Structural components of many body tissues: ie teeth/bone III. Dietary Reference Intakes (DRI):: pwrpt slide 25 shows chart  (EAR) Estimated Average Requirement: 50%
(RDA) Recommended Dietary Allowance: 97 to 98%
(AI) Adequate Intake: estimates 
(UL) Tolerable Upper Intake
(AMDR) Acceptable Macronutrient Distribution: for athletes its grams per kilogram 
of body weight (g/kg BW)
Carbs: 45 to 65% Fat: 20 to 35% Protein: 10 to 35%  IV. Food Labels a. Labeling MUST INCLUDE:  
**** Nutrient content claim chart pwrpt slide 40 
**** Health content claim chart pwrpt slide 41 i. Statement of ID: commonly used name  ii. Net contents: quantity of food in package (weight/vol./count)  iii. Manufacturer info iv. Ingredients: in descending order of predominance based on weight v. Nutrition facts:  - Serving size - Total calories  - Calories from fat  - Carb & protein content  - Vitamin & mineral info  - % daily values b. Who oversees: FDA  c. Enrichment foods:  i. Addition of vitamins/minerals  added  ii. Replaces nutrients lost  d. e. Fortification foods:  i. Addition of vitamins/minerals  ii. Adds nutrients not orig. present

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School: Coastal Carolina University
Department: Exercise and Sports Science
Course: Nutrition Sport Fitness Health
Professor: Lauver
Term: Spring 2018
Tags: nutrition, phytonutrients, Macronutrients, micronutrients, DRI, food, Labels, MyPlate, exercise, and Exss310
Name: Nutrition Intro
Description: Definitions, Key Facts, Functions, Composition, Source(s) Nutrition, phytonutrients, nutrients (macro/micro-nutrients), DRI, food labels, "my plate"
Uploaded: 01/11/2018
3 Pages 45 Views 36 Unlocks
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