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 bandie@berkeley.edu 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: • 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%
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This note was uploaded on 10/12/2008 for the course NUTRI SCI 10 taught by Professor Amy during the Fall '08 term at University of California, Berkeley.

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NST10 - Lect2 healthydiets - Introduction to Human...

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