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NTR 213 notes 8-20-15

by: Jennifer Cox

NTR 213 notes 8-20-15 NTR 213-03

Jennifer Cox
GPA 3.6
Introductory Nutrition
Keith M. Erikson

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About this Document

*These are just the notes for 8-20-15. Notes will be posted daily for this class*
Introductory Nutrition
Keith M. Erikson
Class Notes
25 ?




Popular in Introductory Nutrition

Popular in Natural Sciences

This 3 page Class Notes was uploaded by Jennifer Cox on Thursday August 20, 2015. The Class Notes belongs to NTR 213-03 at University of North Carolina - Greensboro taught by Keith M. Erikson in Fall 2015. Since its upload, it has received 233 views. For similar materials see Introductory Nutrition in Natural Sciences at University of North Carolina - Greensboro.


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Date Created: 08/20/15
Nutrition 2 13 820 15 Cha ter 1 At the end of this chapter you should be able to 39 Re ect on factors that in uence food choices 39 Compare and contrast the 6 nutrient classes 39 Describe ways to obtain balance variety and moderation to avoid under and over nutrition 39 Describe how genes and diet interact to promote health and result in disease 39 Evaluate nutrition information and claims Nutrients 39 provide energy caloriesmeasure of energy Provide structure Regulate body process Essential nutrients our bodies cannot make them so it is essential that we consume them 6 class of nutrients are all essential nutrients Nonessential nutrients our bodies can make them from other nutrients so it is not essential that we consume them Nutrient Density High nutrient density foods contain more nutrients per calorie examples vegetables fruits wholegrains low nutrient density foods contain fewer nutrients per calorie examples cake cookies fried foods calories are the same but the more essential nutrients is the better choice Fortified foods 39 Nutrients added to foods The Food and Drug Administration FDA requires fortificationenrichment of some foods in an attempt to prevent disease 39 Companies voluntarily add nutrients Phytochemicals and zoochemicals 39 Nonnutrient substances in food thought to be beneficial to the human body Phytochemicals are foods from plants phyto refers to plants 39 Zoochemicals are foods from animals zoo refers to animals Functional foods 39 Provide health bene ts beyond functions of nutrients Examples Brocoli prevents cancer 39 Oatmeal lowers cholesterol Salmon prevents heart disease Six classes of nutrients 39 Carbohydrates Proteins Lipids 39 Water 39 Vitamins Minerals Nutrient functions 39 provide energy calories Provide building blocks for structure Bones hair teeth Calories With a capitol C Caloriekilocalorie1000 calories 39 measure of energy in food 39 proteins and carbohydrates4 calories gram 39 Fat9 caloriesgram Alchohol7 calories gram not a nutrient Malnutrition overnutrition obesity 50 of deaths are related to overnutrition Genetic material DNA is in the nucleus of each cell In humans there are 46 long strands of DNA 39 Each DNA strand is condensed and packaged into a chromosome Each chromosome contains many shorter genes 39 Each gene is the instructions to make on protein generally 39 There are 2000030000 genes in humans Disease genetics 39 some diseases occur when one gene is mutated 39 Examples cystic brosis sickle cell anemia Most diseases result from both genetic and the environment Where genes increase risk Examples obesity heart disease diabetes Healthy diet 39 Variety balance moderation 39 High in fruits vegetables Whole grains moderate in 39 Calories sodium sugar Low in 39 Unhealthy fats trans fats saturated fats cholesterol Variety Eating foods from a variety of food groups Eating a variety of foods Within each food group 39 Bene ts increased nutrients and phytochemical decreased toxins Balance balance unhealthy choices with healthy choices 39 balance calories in with calories burned 39 balance foods Within food groups 39 Bene ts Wider variety of nutrients Moderation Moderate portion sizes 39 Moderate consumption of each food 39 Bene ts not too much of any nutrient or calories Science of nutritionscientific method Make an observation Propose a hypothesis Design and conduct experiment to test hypothesis Analyze results Publish and present with peer review Repeat and expand experiments Develop theories based on results from many experiments NQP BWF


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