Lect 2BOL Food Choices and Nutrient Needs

Lect 2BOL Food Choices and Nutrient Needs - Food Choices...

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Food Choices and Nutrient Needs Lecture 2 Definitions: nutrients, phytochemicals, organic foods Planning a Healthy Diet How do we get nutrition information? a. Epidemiology b. Human studies Cohort studies c. Laboratory studies – animals, cells d. Trustworthy sources
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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: Kilocalories (Kcal) = 1000 calories Metric Conversions: Fluid: 1 liter = 1000 ml = 1.06 quarts Weight: 1 Kg = 1000 g = 2.2 lb
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Estimating Energy (Kcal) Content of Food using a Bomb Calorimeter Direct Calorimetry 1. Burn food. 1. Measure heat given off. Does NOT tell how efficiently our bodies would use a food.
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Nutrients Water vital solvent: allow metabolism to happen Macronutrients - provide energy Carbohydrates – 4Kcal/gm Lipids (Fats) – 9Kcal/gm Protein – 4Kcal/gm Caloric contents of foods can be calculated using these values Micronutrients – regulate metabolism Vitamins, Minerals
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Nutrients Carbohydrates – primary source of energy contains C,H,O Lipids (fats) – provide energy and other essential nutrients (essential fatty acids) diverse class of compounds i.e. cholesterol contains C,H,O,N,P Proteins – support tissue growth, repair and maintenance – can provide energy contains C,H,O,P
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Phytochemicals Naturally occurring plant chemicals such as pigments, antioxidants, anti- cancer agents, etc. In soy, garlic, onions, tea, coffee, broccoli, barley, herbals May reduce risks for chronic diseases (cancer and cardiovascular disease)
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Interesting development: Organic Foods Organic foods: Grown without pesticides and fertilizers
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This note was uploaded on 03/30/2011 for the course NUTRI SCI 10 taught by Professor Amy during the Spring '08 term at University of California, Berkeley.

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Lect 2BOL Food Choices and Nutrient Needs - Food Choices...

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