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Food Choice and Health

by: Brielle Minnefield

Food Choice and Health NSD 225 - M003

Brielle Minnefield
GPA 3.2
Nutrition in Health
L. Zirilli

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About this Document

First week of notes for NSD 225. Discusses food choices and health.
Nutrition in Health
L. Zirilli
Class Notes
25 ?




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This 3 page Class Notes was uploaded by Brielle Minnefield on Monday September 14, 2015. The Class Notes belongs to NSD 225 - M003 at University of California - Los Angeles taught by L. Zirilli in Summer 2015. Since its upload, it has received 45 views. For similar materials see Nutrition in Health in Nutrition and Food Sciences at University of California - Los Angeles.

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Date Created: 09/14/15
Food Choices amp Human Health Chp 1 Nutrition is a science based on studies and research Foods have a cumulative effect good health and poor health Your body continuously renews itself Support your body s growth and maintenance Malnutrition deficiencies imbalances and excesses in uential lifestyle habits tobacco alcohol nutritional choices chronic diseases connection With poor diet the top 3 leading causes of death in the US are Heart disease cancer and chronic lung disease genetics and nutrition affect diseases to varying degrees human genome DNA I genes tobacco and alcohol use substance abuse physical activity sleep stress environmental factors US Department of Health and Human Services Nutrition and food safety objectives Human body and food same materials and different Water carbohydrates fat protein vitamins and minerals are the 6 classes of nutrients Energy yielding nutrients carbs 4 calories per gram fats 9 calories per gram proteins 4 calories per gram Vitamins and minerals DO NOT provide energy some are essential can improve body s utilization of carbs Elemental diets administered to severely ill people Real Food is superior to supplements nutrient interactions physical and psychological contributions whole foods typical consumption fruits and veggies 5 Characteristics of a nutritious diet adequacy balance calorie control moderation and variety Eating is intentional Cultural and social meanings of food traditional cuisines cultural vegetarian and omnivores Factors in uence food choice taste and price convenience other factors like advertising availability emotional comfort habit preference social pressure values weight nutritionhealth benefits nutrition field of knowledge based on science active changing and growing body of knowledge the scientific approach systematic process to answer questions scientific challenge theories Training of news media sensationalism Be a trend watcher Read news With an educated eye published in peer reviewed journal description of research methods and subjects findings presented in context of previous research BehaVior change takes substantial effort Process of change 6 stages


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