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NST10 - Lect2 healthydiets

NST10 - Lect2 healthydiets - Introduction to Human...

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1 Introduction to Human Nutrition Barry Shane Office hours: 329 Morgan Hall Tuesday, Thursday 9:30 - 11:00 [email protected] 1. Definitions 2. Planning a Healthy Diet 3. How do we get nutrition information? a. Epidemiological studies b. Human studies c. Clinical intervention studies and trials d. Laboratory studies Lecture Outline Speaking the same language Diet : the foods we eat Calorie : Physics: calorie = energy required to raise the temperature of 1 gm water 1° C Nutrition: Calorie = kilocalorie (kcal) Metric Conversions : Fluid: 1 liter = 1000 ml = 1.06 quarts Weight: 1 Kg = 1000 g = 2.2 lb Heat: 1 cal = 4.184 joules
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2 Required Nutrients in Diet Macronutrients (provide energy): Carbohydrate (4 Cal/g) Fat (9 Cal/g) Protein (4 Cal/g) Alcohol (7 Cal/g, not a required nutrient) • Micronutrients Vitamins, Minerals • Water Nutrients Organic compounds: – Carbon containing Inorganic Compounds: – Water & minerals Organic Foods: grown without pesticides, fertilizers. Phytochemicals Naturally occurring bioactive plant chemicals such as pigments that have been reported to enhance health Found in soy, garlic, onions, tea, coffee, broccoli Scientific study of phytochemicals is new May modify risks for chronic diseases (cancer and cardiovascular disease)
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3 Risk Factors for Chronic Disease Percentage of Deaths 1. Tobacco 20% 2. Diet*/inactivity 14% 3. Alcohol 6% * Includes deaths due to underweight
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