HUEC 1110: Chapter 1
HUEC 1110: Chapter 1 1110
Popular in Intro to Nutrition
Popular in Ecology
This 4 page One Day of Notes was uploaded by Meghan Davis on Friday September 19, 2014. The One Day of Notes belongs to 1110 at Louisiana State University taught by Dore in Fall2014. Since its upload, it has received 176 views. For similar materials see Intro to Nutrition in Ecology at Louisiana State University.
Reviews for HUEC 1110: Chapter 1
Report this Material
What is Karma?
Karma is the currency of StudySoup.
Date Created: 09/19/14
Chapter 1 Sunday August 24 2014 1121 AM About 10 questions on test 0 How healthy is the typical American diet 0 Processedl convenience foods I Easily obtainable not provide necessary nutrients I Contain elevated levels of calories sodium and fat I Half of population does not consume necessary nutrients I We don t eat enough whole grains vegetables fruits seafood or dairy 0 Nutrition related deaths 0 Number one heart disease 0 Nutrition terms 0 Essential nutrients must be provided 0 Forti ed foods nutrients added 0 Enriched grains thiamin ribo avin niacin iron and folic acid added back into food 0 Classes of nutrients O Macronutrients energy to the body I Amount of energy is measured in kilocalories I Energy yielding nutrients III Carbohydrates proteins and fats needed in the body in large amounts each day I Carbohydrates readily available source of energy Fiber not digested GI health El Sugars and starches III 4 kilocaloriesl gram III Fiber is in the category of carbohydrates but does not provide energy Sugar 37 Carbohydrate starch Jeffrey Coolidge Getty Images inc Lyman ugum um um munumnu I Lipids most energy dense macronutrient Fats or oils Concentrated form of energy Triglyceride is a type of fat aat is found abundantly in the body Foods high in saturated fatty acids may promote certain diseases Foods high in unsaturated fatty acids may help to prevent certain diseases 9 kilocaloriesl gram EIEIEIEIIIIIII Nutrition 1110 Page 1 Fatty acids l K J Lipid triglyceride J E 5 ea 395 D as E c o 00 3 3 5 3 d II 2 5 J o nrm zmumuqssm mumsmmweu I Proteins El growth and maintenance and repair of body structures reguate facilitate body processes proteins supply energy El Meat sh poultry dairy products legumes and grains provide protein III Dilferent combinations of amino acids III 4 kilocaloriesl gram 1 1 Jefftey CoolidgeGetty Images Inc Anna IOU nu hlrylhos IL I uivtwcuuwd O Micronutrients no energy for the body but necessary for proper mctio ning I Vitamins and minerals I Very important for good health but required in small amounts I Found in most fresh foods 0 Water I Macronutrient meaning iat it is required in large amounts I Water does not provide kilocalories I Water makes up approximately 60 of the healthy human body 0 Composition of human body Nutrition 1110 Page 2 EH I39u39 lIi 11 rJrFaIl1grIa1iII 5511 II1I aii 5ii39iLm E Iti mm b L TTTTTT marn lEEEE1iE39Ia F II39I1 p me 1 E255 39i39amIr O Hnx iwmrql39I pII39EE391H e e I 1 1 T LIH1 alnll a rrIIlI L 1 0 Functions of nutrients 0 Providing energy I Macronutrients and micronutrients together help thf body to stay healthy I Biochemical reactions in the body release the energy from carbohydrates fats and proteins I Energy maintain body inctions and duel physical work I If more energy is consumed than is needed over time body weight will increase 0 Forming structures I Most body weight is due to 1 Water III Fat III Protein I Nutrients form and ma I Proteins ligaments and tendons to hold bones together and attach muscles to bones I Lipids and proteins cell level make up the membranes that surround cells 0 Regulating body processes I All the reactions that occur in the body are called metabolism The proper regulation of metabolism is called homeostasis Each nutrient plays a role in helping to maintain homeostasis Water regulate temperature Protein vitamins and minerals El Speed up or slow down metabolic reactions 0 Malnutrition I Starvation gradually over time energy too low to meet the body39s needs tissues are broken down for vital inctions loss of body fat wasting of muscles 0 Diet genes and health Vmlr hiealltlh and rdiilseaee risk The geinesi Veuzr diet and yell i39nher it lifelstylle Iiapgmgiul j I391EIalun39niur i39EuIa5ilmgjalmranwrsi O Nutrigenomics study of how diet affects genes and how genetic variation can affect the impact of nutrients on health 0 Factors iat affect food choices I Food availability III Geography III Transportation and mobility III Available income El Food storage and preparation equipment I Cultural and personal background Religious dietary laws Ethnic menu preferences Social acceptability Personal preference Psychological and emotional factors Health concerns Nutrition 1110 Page 3 0 Nutrient density 0 Measure of the nutrients a food provides compared to its energy content 0 Fresh best 0 Processed foods I Has gt 5 ingredients requires heating ofr cooking before it can be eaten has had preservations added any food changed om its natural state I Provide more kcalories I Contain fewer nutrients I Higher in fat sugar or salt 0 Less processed higher nutrient density 0 Eat a variety of foods 0 Not one type of food all necessary nutrients 0 Variety helps body obtain necessary nutrients 0 Many interactions between foods 0 Varity provide the iel the body needs even if some of the food interactions are not positive 0 Balance your choices 0 No good food bad food 0 Balancing all foods t 0 Balance calories ir1 with calories out 0 Everything ir1 moderation O Moderation okay to all I Types of foods and beverages as long as they are taken in moderation I Moderation means not consuming too much energy fat sugar sodium or alcohol 0 Understanding science 0 Nutrition a science 0 Understanding processes ir1 nutritional science helps us understand relationship between nutrition and health 0 Understanding nutritional processes will help us to make nutritional decisions 0 The scienti c method 0 How advances ir1 nutrition are made 0 Unbiased approach to examine the interaction of food nutrients and health 0 Steps I Observation I Hypotheses I Experiment I Theory 0 What makes a good experiment I A well conducted experiment requires III Quanti able data 9 Can we measure the information in a scienti c manner III Appropriate experimental population 0 Is th population large enough and pertinent to the study III Proper controls 9 Can we ensure that the population ate or drank what we said iey did Control groups act as a standard of comparison Placebos are identical ir1 appearance to the actual treatment but of no therapeutic value Single blind study subject do not know which treatment they are receiving Double blind study I1ClthC139 subject nor the investigators know which treatment is being received The peer review system allows for scienti c interpretation of experimental results 0 Types of nutrition research studies 0 Observational studies can include epidemiology the study of diet health and disease patterns and correlation 0 Human intervention studies are also known as clinical trials 0 Laboratory studies are conducted ir1 research facilities such as hospitals or universities 0 Evaluating nutritional information 0 We are bombarded with nutritional information 0 Some is accurate and based on science 0 Some is incorrect or exaggerated to sell products or make news headlines more enticing 0 Identifying reliable nutrition information 0 What39s the source Is it selling something Is it sorneone39s opinion Who is a legitimate source of information Who will bene t when you purchase this product Is it based on good science El Is the information based on well designed accurately interpreted research studies I Has ais product stood the test of time III Many studies duplicated over a period of time show the same results EIEIEIEIIII Nutrition 1110 Page4