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HRTM 340 Week 2 Notes

by: Jane Warther

HRTM 340 Week 2 Notes HRTM 340

Marketplace > University of South Carolina > HRTM 340 > HRTM 340 Week 2 Notes
Jane Warther
GPA 3.953

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About this Document

This includes the material the professor talked about during class.
Elizabeth Morton
Class Notes
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This 4 page Class Notes was uploaded by Jane Warther on Saturday January 23, 2016. The Class Notes belongs to HRTM 340 at University of South Carolina taught by Elizabeth Morton in Spring 2016. Since its upload, it has received 42 views.


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Date Created: 01/23/16
1/19/2016 Pg.19 religious choices of certain foods- no specific questions from here -Mom has most influence in food choices -portion and serving sizes can be based on what you grew up with -most people eat more than one serving of something while eating -counting calories can be used for weight loss or gain -over 2/3 of country is overweight -over ½ of country is obese -relation of height to weight is body mass index (BMI) and difference between overweight and obese is BMI -America is categorized as a super-obese country -most people are most active during college than they will be at any other time of their life because of walking around campus Chapter 2 -taskforces put together by the government -started back in 2000 -called Healthy People -national broad health objectives -wanted to look at why people were getting hurt -looked at hygiene in daycares, seatbelt use, cross contamination in restaurants -come up with broad objectives like reduce obesity by 5% - done every ten years -we are in 2020 now- so in 2020 will look at health of nation to see if their objectives were met or not -to see why they weren’t met -Pg.12-13, objectives for 2020- reduce 5 leading causes of death, reduce contamination of food in restaurants, reduce iron deficiency of women of child bearing age pg.37- dietary guidelines -part of healthy people but more specific to diet objectives -reduce intake of saturated fat -prevent or reduce obesity through physical activity -food pyramid came out of this - pictorial representation of dietary guidelines -has evolved and changed over time because it wasn’t specific enough and people Misunderstood it -now have something called “ my plate” (pg.41) -choose my plate that focuses on grains and vegetables being the largest portions and proteins and fruits being smallest -eat like this it will match dietary guidelines -most people don’t eat the way we are supposed to -people eat more grains and protein, and less vegetables than they are supposed to -quality of diet determines how healthy you are -use variety and moderation: a little bit of everything sometimes -can get negative associations with food which means we don’t want people to see us eating it -nobody is perfect when it comes to diet, but you can try to improve -a correct and nutritious diet can fix a lot of problems such as: -energy problems -headaches -sleep problems -catching every little bug -constipation/ stomach problems -sodium related to high blood pressure (which can be genetic) 1. is it wise to eat the same foods everyday- false 2. milk is such a perfect food, it can provide all the nutrients a person needs- false -yogurt is better than milk, it has more calcium -needs 4 servings of milk(8 oz) or yogurt a day 3. cookies cannot be included in a healthy diet- false 4. when it comes to nutrients, more is always better- false 5. a person energy needs are based on age gender and physical levels –true 6. there is nothing wrong with grazing on snacks all day if they don’t adversely affect you – true 7. if you don’t meet your recommend intake for a nutrient everyday you become deficient- false 8.if a food label claims they are low in fat you can believe it- true 9. most dieticians encourage people to think of food in the four basic food groups- false 10. according to the government, people should try to eat 9 servings of fruits and vegetables combined a day- true -2 cups of one and 2 ½ of the other -can only go like 4 or 5 days without water -can overindulge in water and it can even become an addiction -eating in the middle of the night is the worst habit -skipping breakfast now can lead you to be 10 pounds heavier at age 40 -fat free can be .5g of fat or less - recommended dietary allowances(RDAs) -19 yo females need 1000mg of calcium -scientist looked at what the average healthy person needs on a typical day and then doubled that -dietary recommended intake (DRIs) -supplements sometimes have over a 100% of vitamins needed which your body just disposes of through urine and it could potentially hurt you Pg.50- uses hands for serving sizes -problem is that people have different hand sizes -tools for diet planning, pg.52 -using food labels Chapter 3 -pg.72-73 overview of digestion -fiber- type of carb, only found in plant food -inulin is from a root and is added to non-plant food to make it have fiber -isn’t digested, doesn’t cross the walls of the small intestine into the body -total calorie on a food label includes fiber even though it can’t be digested -carbohydrate- digestion begins in the mouth -have digestion enzymes in the mouth for carbs -4 calories per gram -fat- 9 calories per gram -once crosses wall of small intestine, it leads to the liver through a watery system with the help of bile which is made in the liver and stored in the gallbladder protein- made of amino acid chains -in order for digestion to begin, the amino acid chain has to be uncoiled which is called denaturing the chain -water- absorbed in large intestine -vitamins and minerals- cross the small intestine


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