Exam 1 - EXAM 1 REVIEW WEEKS 1 AND 2 NUTRITION BASICS Energy yields carbohydrate 4 cal/g fat(lipid 9 cal/g protein 4 cal/g alcohol 7 cal/g In order

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EXAM 1 REVIEW WEEKS 1 AND 2 NUTRITION BASICS Energy yields: carbohydrate – 4 cal/g; fat (lipid) – 9 cal/g; protein – 4 cal/ g; alcohol – 7 cal/g In order to calculate total caloric values of foods when given grams, multiply the gram of each nutrient by the amount of energy it yields and add them all together Six classes of nutrients: water, carbohydrate, fat, protein, vitamins, minerals Essential nutrients: the nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients that must be obtained from food to prevent deficiencies Nutrient density: foods that are rich in nutrients relative to their energy contents are high in nutrient density Energy – yielding nutrients: the nutrients the body can use for energy; they may also supply building blocks for body structures (carbohydrates, fats, and protein) Organic – carbon containing; four of the six classes of nutrients are organic: carbohydrate, fat, protein and vitamins strictly speaking, organic compounds include only those made by living things and do not include carbon dioxide and a few carbon salts Glossary of Food Types o Basic foods: foods generally considered to form the basis of a nutritious diet; also called whole foods o Enriched foods and fortified foods: foods to which nutrients have been added o Fast foods: restaurant foods that are available within minutes after the customers order them o Functional foods: a group of foods known to possess nutrients or nonnutrients that might lend protection against diseases o Medical foods: foods specially manufactured for use by people with medical disorders and prescribed by a physician o Natural foods: a term that has no legal definition, but is often used to imply wholesomeness o Organic foods: foods grown without synthetic pesticides or fertilizers o Partitioned foods: foods composed of parts of whole foods, such as butter (from milk), sugar (from beets or cane), or corn oil (from corn) o Processed foods: foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others 1
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o Staple foods: foods used frequently or daily Credible sources of nutrition information: Professional health organizations, government health agencies, volunteer health agencies, and consumer groups Types of Nutrition Experts o Registered dietitian (RD): a dietitian who has graduated from a university or college after completing a program of dietetics that has been approved or accredited o Dietitian: a person trained in nutrition, food science, and diet planning o Nutritionist: someone who engages in the study of nutrition o Public health nutritionist: a dietitian or other person with an advanced degree in nutrition who specializes in public health nutrition o Diet technician: a person who has completed a two-year academic degree from an accredited college or university and an approved dietetic technical program HOW DO WE KNOW WHAT WE KNOW? Scientific method: 1) Identify a problem to be solved or ask a specific
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This note was uploaded on 05/27/2008 for the course HNF 150 taught by Professor Thurston during the Winter '07 term at Michigan State University.

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Exam 1 - EXAM 1 REVIEW WEEKS 1 AND 2 NUTRITION BASICS Energy yields carbohydrate 4 cal/g fat(lipid 9 cal/g protein 4 cal/g alcohol 7 cal/g In order

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