FDNS 2100 Week 1 Notes: 8/16-8/18
FDNS 2100 Week 1 Notes: 8/16-8/18 FDNS 2100
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Popular in Nutrition and Food Sciences
This 4 page Class Notes was uploaded by Kaleigh Wright on Wednesday August 10, 2016. The Class Notes belongs to FDNS 2100 at University of Georgia taught by Dr. Grossman in Fall 2016. Since its upload, it has received 15 views. For similar materials see Human Nutrition and Food in Nutrition and Food Sciences at University of Georgia.
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Date Created: 08/10/16
Week One Notes: 8/168/18 Chapter 1: Food Choices and Human Health August 16, 2016 Not all diseases are influenced by diet Classes of Nutrients 1. Carbohydrates 2. Fats 3. Proteins 4. Vitamins 5. Minerals 6. Water Organic Nutrients Nutrients that contain carbon: o Carbohydrates o Fats o Proteins o Vitamins Purpose of Nutrients Provide humans with energy Are building blocks Help to maintain body cells Essential nutrients: can only be obtained from the diet Balanced Diet It is important to eat foods with a similar composition to your body o Example: corn EnergyYielding Nutrients Energy is measured in kCalories Carbohydrates Fat Proteins Alcohol is not a nutrient NonEnergy Yielding Nutrients Vitamins o Organic compounds o Consumer in small quantities o Assists in body processes o Vulnerable to destruction Minerals o Inorganic elements (do not contain carbon) o Consumed in varying quantities o Structural component (not metabolized, does not yield energy) o Indestructible o Examples: Iron (too much iron intake can be toxic) Calcium Water= the most important nutrient o Indispensable o Abundant o Often taken for granted o Part of many chemical reactions o Much higher consumption compared to other nutrients Fat o More calories per gram of energy than carbohydrates and proteins o Carbohydrates= 4 cal/g o Fat= 9 cal/g o Proteins= 4 cal/g Calorie Values of Nutrients Vitamins= 0 cal/g Minerals= 0 cal/g Water= 0 cal/g Alcohol= 7 cal/g o NOT a nutrient b/c it does NOT support growth Nutrient Assessment of Individuals 1. Anthropometric Data Height Weight Body composition oSkinfold oUnderwater weighing oBioelectrical impedance (low level current) oDEXA (low level xray) 2. Biochemical (lab tests) Blood Urine August 18, 2016 3. Clinical Physical exams oMedical history oDrug use 4. Dietary 24 hour recall Food record Food frequency questionnaire Nutrition Assessment of Populations 1. Food Consumption Survey 2. Nutrition Status Survey Example: NHANES Results used for: o Public policy on nutrition education o Food assistance programs o Regulation of food supply o Research directions 2015 Dietary Guidelines for Americans 1. Follow a healthy eating pattern throughout your life 2. Meet nutrient needs without exceeding calorie limits Consume a variety of nutrientdense foods 3. Limit calorie intake from added sugars and saturated fats; reduce sodium intake 4. Make healthier food and beverage choices 5. Support healthy eating patterns What is a healthy diet? Consuming a variety of foods in moderate amounts Variety Selecting different foods within each food group Consume fruits and vegetable to get phytochemicals Balance Do not overconsume one type of food Consumer foods from every food group Moderation Pay attention to portion size All Foods are Not Created Equal Nutrient density o Comparing vitamin and mineral content to number of kcals Empty calories o Provides kcals (sugars or fats) and few to no other nutrients Energy density o Comparison of the kcal content to weight of the food Chapter 2: Concepts and Controversies Dietary Reference Intakes (DRI) Nutrient standards for U.S. and Canada Nutrient recommendations to prevent deficiencies and chronic diseases EAR: Estimated Average Requirement Populationwide average nutrient requirements Intake value to meet the requirements of 50% of healthy people in a specific stage and a specific sex RDA: Recommended Dietary Allowance Average intake level of a nutrient needed to meet the nutrient requirement for 97% of the population Taken from EAR Only looks at 22 nutrients Varies for ages, genders, pregnant women, and women breastfeeding
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