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Class notes 6/13

by: Bessie Bleecker

Class notes 6/13 NUTR 120 002

Bessie Bleecker
GPA 4.0
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About this Document

Typed up notes
Nutrition for Health
Trihn Tran
Class Notes




Popular in Nutrition for Health

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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 12 views. For similar materials see Nutrition for Health in Science at San Francisco City College.


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Date Created: 01/16/16
Class Notes 6/13 Nutrition: Food for Health Malnutrition: too little or too many nutrients or calories. “over nutrition”=too many “under nutrition”= to little Nutrient classes: 1.Vitamins 2. Minerals 3. Proteins * 4. Carbs * 5. Lipids=fats * (saturated) fats=solid at room temp (unsaturated) oils=liquid at room temp 6. Water *energy yielding (energy=calories) 1 gram of fat= 9 Calories 1 gram of protein= 4 Calories 1 gram of carb= 4 Calories *liver produces cholesterol in animals and humans* look at the food source to see which contains more cholesterol 4/10 of the top 10 causes of death are diet related (heart disease, cancer, stroke and diabetes mellitus) Nutrition: science that studies the interactions between a living organism and food 90% of the carbs/fats/proteins absorbed *no absorption of nutrients takes place in the stomach nutrient absorption mostly in the small intestine Nutrients: chemical substances in food providing energy, structure and help to regulate body processes. ** 3 main uses for nutrients ** 1)energy 2)structure 3)regulation kcal=kilocalories=Calories: unit of heat used to express amount of energy provided by food. The American Diet is changing… 50 years ago: -most meals cooked at home -less processed foods today: -more processed foods -convenient fast foods 45 essential nutrients to human life that must be provided in the diet To be an essential nutrient it must 1)be important for life 2)the body can not make/make enough of it on its own Fortified=nutrients added to food to prevent deficiency or enrich populations health. ex/ iodized salt or calcium in orange juice Enriched= putting nutrients back and adding back nutrients lost during processing ex/ white bread Dietary Supplements=pure nutrients that can not be added to food -high levels too much for food -not associated with food -not regulated by the FDA Some substances are needed but are not essential with health promoting properties phytochemicals=from plant foods zoochemicals=from animal foods antioxidants stop oxidative damage (oxidized into oxygen or metals) 6 classes of nutrients 1) carbohydrates 2)lipids 3)proteins 4)vitamins 5)minerals 6)water Subcategories 1) Energy Yielding -carbohydrates -lipids -proteins Non-energy Yielding -vitamins -minerals -water 2) Macronutrients :needed in large amounts -carbohydrates -lipids -protein -water Micronutrients : needed in small amounts -vitamins -minerals 3) Organic Nutrients: containing carbon -carbohydrates -protein -lipids -vitamins Inorganic Nutrients -water -minerals (Ca, Fe, Zn, Cu) Stickers on fruit 3 _ _ _ or 4 _ _ _ =conventional growing 9 _ _ _ _ =organic 8 _ _ _ _ =GMO (does not need to be labeled in California)


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