Nutrition For Health FN 235
Nutrition For Health FN 235 FN235
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This 5 page Class Notes was uploaded by Dempsey Hankins on Sunday January 24, 2016. The Class Notes belongs to FN235 at Southeast Missouri State University taught by Dr. Kimberly Pickerl in Winter 2016. Since its upload, it has received 73 views. For similar materials see Nutrition for Health in Biology at Southeast Missouri State University.
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Date Created: 01/24/16
FN235 Nutrition For Health Week 1 Notes 1/19 Chapter 1 o Basics of Nutrition 1. Influences Family/background Convenience Ethnicity Nutritional knowledge $$$$ Media o 4 of the Leading Causes of death in America 1. Heart Disease 2. Type 2 Diabetes 3. Stroke 4. Cancer These can all be cured by diet!!! Diet: the usual pattern of food choices. Nutrients: life sustaining substances found in food. Nutrition: scientific study of nutrients and how the body uses them. Chemistry: study of composition/ characteristics of matter and changes that occur to them. Cell: smallest functioning unit in a living organism. Metabolism: chemical processes that take place in living cells. o Examples: ATP, making proteins, and other chemical reactions. Essential nutrients: nutrient that must be supplied by food. Deficiency Disease: state of health that occurs when a nutrient is missing from the diet. o Example: Scurvy 6 Classes of Nutrients: 1. Carbs 2. Lipids (fats) 3. Proteins 4. Vitamins 5. Minerals 6. Water The first three (carbs, lipids and fats) are the macronutrients. The bottom three (vitamins, minerals and water) are the micronutrients. Macronutrients: nutrients found in food that provide energy/calories. Micronutrients: nutrients that do not provide energy/calories. Essentials: are not synthesized in the body AT ALL or the body doesn’t produce enough to meet its needs. Key Functions of Essentials: keep the developing a deficiency disease and ad missing nutrients back to the body. Phytochemicals: o Found in plants o Not “nutrients” o Beneficial to the body o On Pg 8. Table 13 o Caffeine is an example Dietary Supplements: o The dietary supplements and health education act of 1994 allows manufactures to classify things as “foods”, which allows them to not have as strict of regulations. Some can be harmful instead of helpful Influencing Factors on Health o Poor habits, pg.4 Risk Factor o Personal characteristic that influences chance of developing disease Accesss to hospital Genetics Age Lifestyle Environment Psychological factors Lifestyle o Person’s way of daily living Diet Physical activity Use of drugs Choices Increase/reduce the risk of developing chronic diseases Over the past 40 years, diets have changed. o Now more grain based o More “refined” whie grains. o Less nutritional value o Eating more fruits But mainly juices, bananas, and apples o More veggies Mainly iceberg lettuce, potatoes, and canned tomatoes Table 1.4 Metrics in Nutrition: o Scientific Measurements: Length = meters Weight = grams Volume = liters o Table 1.6 pg 12 o Conversions: 1 inch = 2.54 cm 1 kg = 2.2 lbs 1 ounce = 2.8 grams 1 lb = 454 grams o “Always weight less in grams” o Ex. Problems: Sandy is 145 lbs. How much would she weigh in kilograms? 145 ÷ 2.2 = 65.9 kg Alex is 6’2”. What is his height in cm? in meters? 6’2’’ × 12’’ = 74 inches 74’’ × 2.54 = 187.96 cm 187.96 ÷ 100 = 1. 87 m Jake weighs 120 kg. How much would he weigh in lbs? 120 × 2.2 = 264 lbs
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