Lecture1

Lecture1 - The Typical American Diet 16% of kcals as...

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• The science of food, diet and digestion. Focus is on nutrients (their function, interaction and balance in relation to health and disease) and on the processes by which food and nutrients are ingested, absorbed, transported, utilized and excreted. N utrition is
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The Six Classes of Nutrients • Carbohydrates • Fats • Proteins • Vitamins • Minerals • Water
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What is a “calorie”? A measurement of energy • “the amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius”
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Standards Under the DRI • Estimated Average Requirements (EARs) • Recommended Dietary Allowances (RDAs) • Adequate Intake (AI) • Tolerable Upper Intake Levels (ULs)
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Fiber (China) is 33 g/day not 3 gm. Blood cholesterol (mg/dl): 170-290 (USA) 90-170 (China) BMI: 25.8 (USA) 20.5 (China) Comparison of Rural China and US Diet Conclusion: Rural Chinese consume more Kcal but are thinner (lower BMI) and have lower blood cholesterol than Americans
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Unformatted text preview: The Typical American Diet 16% of kcals as proteins ~66% from animal sources 50% of kcals as CHO ~50% from simple sugars 33% of kcals as fat ~60 % from animal fats Fig. 2.1 Table 2.3 Effect of Nutrition on Health Increase risk of colorectum, esophagus, pancreas, kidney, breast cancer Increase risk of colon and breast cancer Promote weight gain and obesity Protect against cancers of mouth, pharynx, larynx, esophagus & stomach Increase risk of colorectal cancer Increased risk of mouth, pharynx, larynx, esophagus and breast cancer Linkage: salt & salt-preserved foods & stomach cancer High doses of beta carotene and lung cancer Protects mother from breast cancer & baby from obesity Avoid smoking: omitted because so well established Second Report of World Cancer Research Fund and American Institute for Cancer Research - 2007 Diet, Weight and Exercise Play Key Roles in Preventing Cancer...
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Lecture1 - The Typical American Diet 16% of kcals as...

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