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6/14 class notes

by: Bessie Bleecker

6/14 class notes NUTR 120 002

Bessie Bleecker
GPA 4.0

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About this Document

class notes
Nutrition for Health
Trihn Tran
Class Notes
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This 3 page Class Notes was uploaded by Bessie Bleecker on Saturday January 16, 2016. The Class Notes belongs to NUTR 120 002 at San Francisco City College taught by Trihn Tran in Summer 2016. Since its upload, it has received 13 views. For similar materials see Nutrition for Health in Science at San Francisco City College.


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Date Created: 01/16/16
Notes 6/14 6 classes of nutrients 1. carbs 2. lipids 3. proteins 4. vitamins 5. minerals 6. water define enrichment: adding back nutrients taken away during processing fortification: nutrients added to food supplementation: not associated with food and not regulated by FDA 3 functions of nutrients 1. energy: carb, lipid and protein 2. structure: lipid, protein and minerals 3. regulation: all nutrients We are how much we absorb of what we eat. lean adult male 62% water 16% protein 16% fat 6% minerals, carbs and other (females have higher fat content and lower water content) malnutrition: too much or too little of one or more nutrients or energy undernutrition: nutrient deficient overnutrition: excess of nutrient/energy Factors effecting food choices 1. availability: geographic, socioeconomic and health status 2. cultural and family background 3. social acceptability: food is the centerpiece of many social interactions 4. personal preference 5. psychological and emotional factors 6. health concerns or perceptions over what a “healthy diet” is. nutrient density: more nutrients per Calories(energy content) nutrient dense: more nutrients per kcal approx 1700 calories needed of nutrient dense food to obtain all vitamins and minerals a healthy diet is high in nutrient density and provides 1. adequate 2. balance 3. variety 4. moderation scientific method: offers systematic, unbiased approach to evaluate nutrition and health. 1. observation: trend 2. hypothesis: (educated guess) an educated guess made to explain the world around us 3. experiment 4. conclusion and theory: (an explanation.) an explanation based on scientific study and reasoning negative correlation if factors move in opposite directions ex/ as income of an area goes up, fast food restaurant availability goes down. components of a good experiment 1. quantifiable data: something can be measured 2. appropriate experimental population 3. proper controls 4. correct interpretation of experimental results often through a peer reviewed system control group: standard comparison for treatment being tested placebo “sugar pill” to control for psychology single blind study: only the experimenter knows. most common due to patient safety concerns double blind study: both the experimenter and the subject don't know. better control. observational studies: epidemiology used to identify correlation human intervention studies: clinical trials used to test observations and hypotheses from epidemiology. laboratory studies: using humans, animals, cells, etc. -depletion-repletion studies: to determine functions (role). take out nutrients to see what happens. nutrients that are important will effect growth. “the role of nutrient x” - balance studies: to determine requirement. what goes in must come out. “how much is needed” human subjects -procedures reviewed by committee - subjects provide written consents - subjects can drop out at any time. Dietary Reference Intakes (DRIs) for healthy individuals (6 values) -promote health -reduce chronic disease - prevent deficiencies - different physiological life-stage groups (used to meet requirement on an average but not daily) DRIs for micronutrients 1. estimated average requirement (EAR) - only covers 50% of the population - only for scientific research purposes 2. recommended dietary allowance (RDA) - should cover 98% of the population 3. adequate intake (AI) -no RDA available 4. tolerable upper intake level (UL) -above this level can cause adverse effects DRIs for macronutrients 5. estimated energy requirement (EER) -how many calories needed per day - males need more 6. acceptable macronutrient distribution range (AMDR) -how many calories from each group -carbs 45%-65% -fats 20-35% -protein 10-35% Tools: 1. Dietary Guidelines 2. 3. food labels


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