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Nutrition Week 1

by: Kendall Notetaker

Nutrition Week 1 NUT 2202

Kendall Notetaker
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About this Document

Cover basics of nutrition and what it does for our body
Nutrition and Health
Dr. Paul Moore
Class Notes
nutrition, health




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This 3 page Class Notes was uploaded by Kendall Notetaker on Tuesday September 13, 2016. The Class Notes belongs to NUT 2202 at Appalachian State University taught by Dr. Paul Moore in Fall 2016. Since its upload, it has received 3 views. For similar materials see Nutrition and Health in Nutrition at Appalachian State University.


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Date Created: 09/13/16
NUT 2202  Lifetime of Nourishment o Foods have a cumulative effect on health o Your body continuously renews itself o Best foods  Support your body’s growth/maintenance o Malnutrition  Deficiencies, imbalances and excesses  Diet and Health Connection o Influential lifestyle habits  Tobacco use, alcohol use, nutritional choices o Chronic diseases  Connection with poor diet *leading cause of death: heart disease*  Other Lifestyle Choices o Substance abuse o Physical activity o Sleep o Stress o Environmental factors  Human Body and its Food o 6 essential nutrients  Four are organic (contain carbon)  Three provide energy *protein, fat, carbohydrates, vitamins, minerals, water*  Meet the Nutrients o Energy yielding nutrients  Carbs (1g = 4 cal)  Fats (1 g = 9 cal)  Proteins (1 g = 4 cal) *MACRONUTRIENTS: NEED IN LARGE AMOUNTS* o Vitamins and Minerals  provide no energy  some are essential  *MICRONUTRIENTS: NEED IN SMALL AMOUNTS*  Supplement Diet o Elemental diet  For severely ill people o “real food” superior to supplements  Nutrient interactions  Phytochemicals: in food with antioxidant properties  Physical and psychological contributions  Nutritious Diet o 5 Characteristics   Variety  Moderation  Calorie control  Balance  Adequacy   Why we choose the food we eat o Tastes god o Healthy  o Cultural/social meanings of food o Vegetarian and omnivore  Factors that drive food choice o Taste/price o Convenience  o Advertising, availability, emotional comfort o Habit, preference, social pressure o Values, weight, nutritional/health benefits  Adequate Nutrients without Excessive Calories o Evaluate nutrient density  Vegetables have high nutrient density o Time for food preparation   Options to save time, foods to avoid o Combining foods into meals  True Nutrition Experts o Academy of nutrition and Dietetics  Registered dietitian   Certified diabetes educator  Public health nutritionist   Dietetic technician (registered)


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