NHM 101 Notes- Week 1
NHM 101 Notes- Week 1 NHM 101
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This 5 page Class Notes was uploaded by Alexia Acebo on Sunday August 30, 2015. The Class Notes belongs to NHM 101 at University of Alabama - Tuscaloosa taught by Libo Tan in Summer 2015. Since its upload, it has received 138 views. For similar materials see Intro Human Nutrition in Environmental Science at University of Alabama - Tuscaloosa.
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Date Created: 08/30/15
Chapter 1 Nutrition The science of nutrients in foods and their actions within the body nutrients chemicals in food necessary for proper function of the body provide energy structure and repair Actions of nutrientsgtingestion digestion absorption transport metabolism excretion Diet The foodsbeverages that a person eats Food Products from plants and animals yied energy and nutrients for growth and maintenance Many factors in uence food choices Preference Hab Culture Social Interactions Availability lncome Emotions Vaues Body Image Health Bene ts Energy the capacity to do work gtEnergy in food is chemical energy No single food supplies all of the nutrients needed 6 Major Classes of Nutrients Carbohydrates Protein Lipids Fats Vitamins Minerals Water P P FWN Categories of Nutrients Organic Carbon containing 1 Carbohydrates 2 Protein 3 Lipids 4 Vitamins Inorganic Do not conatin Carbon 5 Minerals 6 Water Macronutrients required in large amounts energy yielding 1 Carbohydrates 2 Protein 3 Lipids Micronutrients required in small amountsdo not provide energy may aid in energy release 4 Vitamins 5 Minerals Calories unit used to measure energy 1 calorieenergy required to raise 1g water by 1 degree Celsius conversion 1 Calorie1 kca 1000 calories Energy from Food Carbs 4kcagm Proteins4kcallgm Lipids9kcallgm Alcohol7kcallgm Energy Density vs Nutrient Density Energy Density measure of the energy the food provides relative to its weight Nutrient Density nutrients relative to weight Dietary Reference Intakes DRIs A collection of 4 reference values related to intake of nutrients 1 Estimated Average Requirements EAR 2 Recommended Dietary Allowances RDA 3 Adequate Intake AI 4 Tolerable Upper Intake Level UL 1 EAR average daily amount of nutrients sufficient for 12 of the population cannot use recommendation 12 will be de cient 2 RDA daiy amount of nutrients needed to meet requirements of almost all healthy indivduals goa intake cacuated from EAR 3 Al sufficient scienti c evidence not available to determine RDA based on estimates of nutrients intake by a group of apparently healthy people assumed to be adequate 4 UL maximum daily amount of nutrient that can be absorbed consumed healthily Energy Recommendations 1Estimated Energy Requirements average dietary energy intake to maintain energy balance 2 Acceptable Micronutrient Distribution Range ranges of intakes for the energyyielding nutrients that provide adequate energy and nutrients to reduce rick of chronic disease Using Recommendations DRls apply to healthy people nutrient goals should be met with food not supplements recommendations apply to the average Meal Planning Principles overall eating pattern gtcombination of different foodsdrinks at numerous meals over time adequacy gtsufficient energy and enough nutrients balance gtenough but not too much kcal energy control gtenery inputoutput variety gtdifferent food groups nutrient density gtmost nutrients for least food energy gtavoid empty kcal foods Diet Planning Guides USDA Nutrition Guides 1 quotBasic 4 food groups 2 Food Guide Pyramid 3 MyPyramid 4 MyPIate 1 quotBasic 4 grains vegetablesfruits meat milk 2 Food Guide Pyramid FIl39i EFF 1m 39 n quotzii wiLLDu EliDying 390quot FBI 3 La 51 nu a E n 39E Fr II kl 1MB ii quotIHEIJJIJ Eri Hana 1H IIEI tsBEE 1 t39 wildly arenew 23L EJFFIEIE HEIDIma Ha H ii Li H EH Win qu 1 matI m I r n H i i l i n Elm it39dFa E 1 F IslI39ll chili 1 H Ifa39 4 MyPIate Claims Nutrient Cla meet ims characterize the quantity of nutrients FDA de nition Health Claims describe the relationship between food and diseases etc must Structurefu have scienti c evidence nction claim do not require FDA approval ex improves memory Label De nitions Fat Free o Less than 05g fat per serving Low Fat 0 Less than or equal to 3g fat TraE Fat Free o Less than 05 g transsat fat LightLite 0 13 fewer kcal than comparison food Organic 0 95 grown and processed according to USDA regulations
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