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by: Dempsey Hankins

FN235-Week3Notes.pdf FN235

Dempsey Hankins
GPA 3.9

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About this Document

These notes cover what we talked about this past week, mainly chapter 3. Thanks, guys!
Nutrition for Health
Dr. Kimberly Pickerl
Class Notes
Biology, nutrition, health
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This 3 page Class Notes was uploaded by Dempsey Hankins on Thursday February 4, 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 30 views. For similar materials see Nutrition for Health in Biology at Southeast Missouri State University.


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Date Created: 02/04/16
Week 3 Notes  Chapter 3: • Vocabulary:  Requirements—smallest amount of a nutrient that maintains a defined level of nutritional health  Factors that influence requirements: o Age o Gender o Exercise o General health status • DRIs—(dietary reference Intakes) the umbrella term that encompasses a variety of daily energy/nutrient intake standards for Americans. • EAR—(estimated average requirement) amount of a nutrient that meets the needs of about 50% of a population. • EER—(estimated energy requirement) estimated amount of calories you need to maintain weight. • RDA—(recommended dietary allowances) standards that meet the needs of nearly all (98%) of a healthy population. • AI—(adequate intake) recommendations that assume a populations average daily intake are adequate because no deficiency disease are present. • UL—(tolerable upper intake level) standard representing the highest average amount of a nutrient that is unlikely to be harmful when consumer • AMDR—macronutrient intake ranges that are nutritionally adequate and ay reduce the risk of diet-related diseases.  Acceptable Macronutrients Distribution Ranges  Carbs 45-65% 900-1300 kcals  Protein 10-35% 200-700 kcals  Fats 20-35 400-700 kcals • Enrichment—addition of specific amounts of iron and B vitamins to specifically grain products. • Fortification—addition of any nutrient to a food • Nutrition Labels  Nutrition facts panel provides info about energy and nutrient contents of a packages. It indicates serving size, the number of servings/pack, certain requirements such as fat, carbs, etc. It is not required on meat, poultry, fresh fruit and veggies. • Daily Values—set of intakes developed for labeling.  New values are being proposed.  A “good source” of a nutrient is 10-19% DV  An “excellent source” is at least 20% of DV  Daily Values are based on a 2000 calorie diet. • Solid Fats—fats that are fairly hard at room temperature. Butter is an example of a solid fat. • Organic Foods—foods produced without the use of antibiotics, hormones or any other manufactured chemical. • Highlights: • The 5 Food Groups:  Grains  Fruits  Veggies  Dairy products  Protein-rich foods • DRIs are used to plan nutritional diets for whole populations. • The dietary guidelines are a general set of nutrition related recommendations designed to promote adequate nutritional status and good overall health.


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