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New notes HNFE - HNFE 1004 Note Taking Outline and Study...

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HNFE 1004 Note Taking Outline and Study Guide Print this out or use with your laptop (giving yourself plenty of space between items for taking notes) Read text before class and use outline to highlight key concepts from your book and in lecture . See syllabus for reading assignments. Notes will not be sent by email Miss a class - use this outline and come see your instructor or the GTA if you are confused. Obviously, coming to class will help you stay caught up. Intro to Nutrition/Nutrients (Chap 1 and 2) What does the typical American Diet lack and have too much of? Carbs, sugar What diseases result? Heart disease What affects our food choices? Habit, genetics, tradition, religion, ethics/values, emotions, socializing, convenience, cost, availability, body image, health/nutrition, taste **Of the 10 leading cause of death for Americans, which are food related? heart disease, cancers, strokes, diabetes mellitus-not just adults Nutritional genomics- Actual risk of disease from both the genes and lifestyle. Genes you inherit may give you greater or lesser tendency to develop disease. Nutrients and food components you consume and amount of exercise you get can increase or decrease risk of developing nutrition-related disease Malnutrition- “bad nutrition” Terms: Organic- contains carbon *Essential- In order for body to have it, you have to eat it to get it. Non-Essential- body can make it, don’t have to eat it. (flora)- vitamin k* Must have essential nutrients to have non essential nutrients. Zoochemicals- Phytonutrients (non-nutrient substances)- 6 Classes or Types of Nutrients- vitamins, minerals, carbs-kcals, proteins-kcals, fat-kcals, water. All organic except minerals and water Meal Planning principals (4 of them)- variety(choose many different versions of particular food group), nutrient density(when comparing the same volume of a food with another of the same quantity one will have more nutrients), moderation to control calories(fitting in nutrient density and variety into diet-keeping in a calorie level that you need), balance(choosing nutrients from all different food groups) Where to find reliable nutrition information (FYI) --websites that are .edu or .gov (not .com Dietician- degree in human nutrition and foods, must have an internship for a year, examinations www.eatright.org
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www.ama.assn.org www.usda.gov www.americanheart.org www.cancer.org www.diabetes.org *Diet Analysis Project* Write down everything ate, add amounts, add preparation (fried, baked, raw, steamed), include beverages and snacks How do you know if diet is healthy- use tools- dietary reference intakes, my pyramid, 2005 dietary guidelines Portion sizes- Visual Models (FYI) How and Why Were Guidance Systems Developed? Food intake data+ health/nutrition status, population surveys (NHANES), showing trends (epidemiology), determining if goals are met for population, healthy people 2020 The DRI Dietary Reference Intakes(DRI) Recommended Intake Values – RDA (Recommended Dietary Allowance)- daily average by age and gender of healthy people over weeks.
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