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UVM - NFS 043 - nutrition 043 week 1 lecture notes - Class Notes

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background image Nutrition 1/15   ● Nutrition   ○ The study of nutrients in foods and in the body   ● Nutrients   ○ Components of food that are indispensable to the body’s functioning 
○ Water, carbs, fat, proteins, vitamins, minerals 
● Food  ○ Any substance the body can take in and assimilate that will enable it to stay alive  and grow; the carrier or nourishment   ● Energy   ○ Derived from the sun (solar)  
○ Capacity to do work  
○ Energy in food is chemical energy  
○ Can be converted to mechanical, thermal, electrical or other forms of energy in 
the body   ● Nutrients in foods are the nutrients in our bodies  
● Naturally occuring trans fats vs not natural trans fats  
● Macronutrients (motor of the car) 
○ Present in large quantities  
○ Protein, carbs, fat 
● Micronutrients (wheels of the car)   ○ Present in smaller quantities  
○ Vitamins / minerals 
○ Regulating nutrients 
● Kilocalorie (kcal)   ○ Amount of heat necessary to raise the temp of a kg of water (1L by  1 degree  celsius)   ○ Bomb calorimeter  ● Carbohydrate- 4 kcal per gram  
● Protein- 4 kcal per gram  
● Fat - 9 kcal per gram  
● Over consume calories, stored for fat later  
● Food calories come from nutrients in food (needed for calculations  
○ Total fat in food= 4g 
○ Total carb= 39 grams  
○ protein= 2g  
○ 4gx 9 kcal = 36 kcal/ g 
○ 39 g x 4 kcal = 156 kcal/ g 
○ 2g x 4 kcal/ g = 8 kcal/ gram  
background image ● Food vs nutrient supplements: why not just take supplements?   ○ Food matrix diagram  ■ Composition and mixture of food components 
■ Includes phytochemicals (plant-based substances) and other bioactives 
(chemicals with biologic effects)    ○ You can miss what’s available in the food  ■ Food offers more than just the supplement that's taking its place  ○ Digestive system function  ■ Organs release hormones that affect appetite and mood  
■ Not same signals when just taking supplements, you're not feeling full   
● Orange vs vitamin C  ○ Orange has dietary fiber, potassium, vitamin A  ● Diet: an eating pattern   ○ Nutrients > foods > eating patterns  
○ 5 characteristics of a healthy eating pattern 
■ Adequacy (enough of) foods provide enough of each essential nutrient,  fiber and energy   ■ Balance (equal sharing of nutrients so they don't affect each other) most  foods that are high in calcium and poor sources of iron   ■ Calorie control (put in and out) smaller sized meals  
■ Moderation (not getting too much of any one food group) eating too much 
fiber leads to nutrient losses  ■ Variety (sampling of every nutrient) change needed to offer full sampling   ● Things diet can affect   ○ Adult bone loss (osteoporosis) / diabetes / iron deficiencies / infectious disease /  cancer   

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School: University of Vermont
Department: Nutrition and Food Sciences
Course: Fundamentals of Nutrition
Professor: Farryl Bertmann
Term: Spring 2019
Tags: intro to nutrition
Name: nutrition 043 week 1 lecture notes
Description: these notes are from lecture and have important info that will be on the exam
Uploaded: 01/18/2019
5 Pages 64 Views 51 Unlocks
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School: University of Vermont
Department: Nutrition and Food Sciences
Course: Fundamentals of Nutrition
Professor: Farryl Bertmann
Term: Spring 2019
Tags: intro to nutrition
Name: nutrition 043 week 1 lecture notes
Description: these notes are from lecture and have important info that will be on the exam
Uploaded: 01/18/2019