nutrition lecture notes 1

nutrition lecture notes 1 - 1 Tuesday, March 30, 2010 11:09...

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Science of food, diet and digestion A. Focus is on nutrients and processes by which food and nutrients are ingested, absorbed, transported, utilized and excreted. B. Nutrition I. Male Female Water 62% 57% Fat 15% 22-25% Protein 16% 13% Minerals 6% 5% Carbs and vitamins are less than 1% Know the differences btwn men and women. Don't need to memorize the numbers. A. Composition of a person II. You are not responsible for fun facts. III. Carbohydrates (carbs) A. Fats (water) B. Proteins C. Vitamins D. Minerals E. Water F. Meaning they must be in the diet i. ii. Nutrients are essential. G. Non essential nutrients: body makes sufficient amt H. energy (metabolism) i. Structure (bones) ii. Regulation (glucose effects on insulin) iii. Function I. Nutrients IV. Must have measurable biochemical/physiological marker as agreed upon by the Food and Nutrition Board. i. Established for diff age groups, gender, physiological status. ii. Avged over several days. iii. Level nutrient (e.g. mg) Ie: for vitamin C, saturation of neutrophils (white blood cell) 1) EAR must have functional marker (something you can measure physiologically. Agreed by food and nutrition board) iv. EAR: Estimated Avg Requirement (50% lvl) A. RDA: Recommended dietary allowance B. Dietary Reference Intakes (DRI) V. % population with sufficient levels 0 EAR 50% RDA 97-98% % pop with adverse side effects UL 2-3% AI 1 Tuesday, March 30, 2010 11:09 AM BIBC 120 Page 1
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RDA= 1.2 X EAR i. Daily amt that is required to meet needs of 97-98% of healthy population ii. Vitamin C EAR RDA Male > 19 yr 75 mg/day 90 mg/day Female> 19 yr 60 mg/day 75 mg/day Estimate made when RDA cannot be determined or when there is no functional marker i. AI: adequate intake C. Highest level where less than 2-3% of people show adverse effects i. UL: Upper Limit D. Used in nutritional labels (Simplified RDAs and AIs) i. DV: Daily Value E. Kcal= 1000x cal= Cal (what you see on nutrition labels) i. The amt of heat required to raise 1 gram (mL) of water 1 degree celsius A. 45-60% of our energy carbs i. 20-35% fats ii. 10-35% proteins iii. Recommended amts of energy intake B. 50% carbs i. 33% fat ii. 16% protein iii. Actual diet US C. This leads to 1/3 of obese adults i. 2/3 are overweight ii. Not enough exercise, too many calories D. i. Exercise >/= 30 mins/day (22%) ii. Maintain healthy weight (40%) iii. Don't smoke (76%) iv. 3% who does all % of ppl who do these things E. Calorie VI. BIBC 120 Page 2
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Lecture 2 Digestion -------------- Intro 1. GI Track 2. Absorption 3. Regulation 4. Know everything on this slide. (With the naked woman) Hydrolysis of polymers 1. Absorption of nutrients
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This note was uploaded on 06/03/2010 for the course BIBC bibc 120 taught by Professor Crawford during the Spring '08 term at UCSD.

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nutrition lecture notes 1 - 1 Tuesday, March 30, 2010 11:09...

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