140_Lecture_6_Nutrition_CH_7_BOTT_STUDENTS.pptx - Learning...

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Learning Objectives Briefly state the functions of the main dietary sources of protein, fats and carbohydrates, fibre, iron and calcium. Discuss role of public health agencies in advising the world on ‘diet’ Define ‘eating right.’ Summarize Dietary Recommendations. Examine: vegetarian diets*, organic foods, GMO’s. Identify diet priorities for the developing world SFU BPK 140 Spring 2019
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Overview Nutrition: A science too often driven by beliefs .’ Nutrition plays a role in tissue growth, repair and normal human function. Digestion is the process of breaking down what we ingest. What is metabolism? Sum of all chemical reactions in the body; the production of energy from substrates(food) Diet means? SFU BPK 140 Spring 2019
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(Macro)Nutrien ts Fats Carbohydrates Proteins All three provide energy to support the body’s daily needs. SFU BPK 140 Spring 2019
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(Macro)Nutr ients SFU BPK 140 Spring 2019 Fats – Essential components of cell membranes and some hormones. Body fat insulates us from heat loss and protects our internal organs. Provides energy. 9 kcal/gram. Carbohydrates – metabolized to glucose or glycogen and stored in the muscles, liver and blood. Provides energy. 4 kcal/gram Proteins – Chains of amino acids that aid in growth and repair of tissue. 4 kcal/gram
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Micro nutrients Vitamins Minerals Play unique & key roles during chemical reactions Do I need to take Supplements? Regular consumption of whole, natural, minimally processed foods will likely provide all, or most of the necessary micronutrients you need . SFU BPK 140 Spring 2019
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What is a Healthy Diet? Sound nutrition affects the risk of developing certain diseases and can help in the primary or secondary prevention of these diseases : EG: Diabetes, Cancer, CVD Let’s sidestep the confusing terminology on page 134, RDI’s, RDA’s. AI’s etc. and instead make general nutrition recommendations and discuss nutrition status in qualitative and comparative terms. Such as – “Canadians are not meeting the daily recommendations of calcium as a whole; let’s look at some food sources of calcium.” SFU BPK 140 Spring 2019
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Food Guides … are educational tools to help individuals meet nutrient intake requirements Based on population surveys Results cannot be used to assess adequacy of the nutrient intakes of the population.
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