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Chapter One

by: Kaylen Taylor

Chapter One NTRI 2000-002

Kaylen Taylor
GPA 3.2

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About this Document

This packet covers the exam eligible notes from chapter one.
Nutrition and Health
Michael Winand Greene
Class Notes
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This 3 page Class Notes was uploaded by Kaylen Taylor on Wednesday January 20, 2016. The Class Notes belongs to NTRI 2000-002 at Auburn University taught by Michael Winand Greene in Fall 2015. Since its upload, it has received 118 views. For similar materials see Nutrition and Health in Nutrition and Food Sciences at Auburn University.

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Date Created: 01/20/16
Chapter 1: What You Eat and Why Friday, January 15, 2016 11:00 AM  Nutrition: The science that links food to health and disease. o Includes the processes of consumption, digestion, nutrient transportation, absorption, metabolism, and excretion in an organism.  Nutrients: Components of food that are indispensableto the functioning of the body to: o Provide energy. o Act as building blocks to support growth, change, etc. o Help maintain and repair the body.  Essential Nutrients: Nutrients that our bodies can't make or can't make in sufficient amounts. o Must fall under three criteria: 1. Must have a specific function in the body 2. Omission must lead to a decline in function. 3. Replacing must restore normal function. o Must be obtained from diet.  Food As Nourishment o By age 65, you'll eat 70,000 (50 tons) pounds of food. o Food choices have a cumulative effect on health.  Malnutrition o Any condition caused by a deficiency or excess of nutrient intake o Many nutrition related diseases are chronic and take years to show up clinically.  Leading Causes of Death (in order) o Heart disease o Cancer o Lung disease o Accidents o Stroke o Alzheimer's o Diabetes  Nutrition and Disease o Poor Diet = Risk factor for disease  Mainly because of ignorance of what a poor diet is. o Cardiovascular disease o Some forms of cancer o Hypertension (High BP) } Accounts for 2/3 of US deaths o Diabetes o Liver disease o These all link back to OBESITY.  2nd leading cause of preventable death  Classes of Essential Nutrients o Macronutrients  Carbohydrates (C, H, O)  Lipids (Also known as fats and oils)(C, H, O)  Proteins (C, H, O, N)  Water o Micronutrients  Vitamins  Minerals  Energy o Supplied by:  Carbs  Proteins  Most lipids  Non-Nutrients in food o Phytochemicals  Found in plants. Thought to have health benefits  Ex: Carotenoids, Resveratrol  Energy Yielding Nutrients o Comes from the Sun o Light → Energy o In Plants:  Photosynthesis: CO2+ H 2 → CHO + O 2 o In humans:  Metabolism: CHO + O 2→ CO 2 H O2+ Energy  Measuring Nutrients o Calories (c) or kilocalories (kcal)  This unit describes the energy content of food.  Calorie: the heat energy required to raise the temperature of one milliliter of water by one degree Celsius.  1 Calorie = 1 kcal = 1000 calorie ( c)  Energy in Nutrients o Carbohydrates: 4kcal/g o Fats: 9 kcal/g o Protein: 4 kcal/g o Alcohol: A toxin, but contains energy.  7kcal/g Healthy People 2020  o Category 5: Food and Nutrition Consumption  Increase fruit consumption in population 2 y/o+  Increase variety and consumption of veggies  Increase whole grainintake  Reduce calories from solid fats and added sugars  Reduce consumption of saturated fats (mostly comes from meats)  Reduce sodium consumption  Increase calcium consumption  Why You Choose The Foods You Eat o Biological drives o Cultural and social reasons  What Drives You To Eat? o Hunger: A physiological drive to eat. o Appetite: A psychological drive to eat. o Satiety: The feeling of being full, which temporarily halts the drive to eat.  Factors That Influence Food Choices o Social needs/network o Food customs/culture o Food cost o Education. Occupation, and income o Routines and habits o Lifestyle o Health/nutrition concern, knowledge, and beliefs o Food marketing, availability o Food flavor, texture, and appearance o Psychological needs  Reasons To Select A Particular Food o Positive associations o Region of country o Social pressure o Values/beliefs  Challenge In Selecting Foods o Variety makes choosing foods difficult to select a nutritious diet. o Now, there ate product websites, online calculators, apps, etc. Being informed about foods makes for easier, healthier choices.  Wellness In College o Develop a plan  Eating habits  Food Choices  Weight controls  Exercising regularly  Weight Control In College o "Freshman 15"  AvoidingWeight Gain o Eating breakfast o Planning ahead o Limit liquid calories o Stock healthier food choices.


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