HUN2201 Nutrition Basics Lecture Outline(1)

HUN2201 Nutrition Basics Lecture Outline(1) - APPENDIX O-...

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APPENDIX O- LECTURE OUTLINES MATERIALS PROVIDED BY INSTRUCTOR
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Appendix O (Nutrition Basics) I. INTRODUCTION A. Definition of Nutrition Nutrition is “the act or process of nourishing or being nourished; specifically: the sum of the processes by which an animal or plant take sin and utilizes food substances.” Medline Plus Also includes the ____________, economic, ________________ and psychological implications of __________ and ________________. Food Choices and Eating Behaviors 1. Why do we eat the way we do? o Personal _____________or habit o Cultural and ____________ background o Social ____________________ o Availability, _____________ and economy o ____________ and ___________ associations o Psychological and ____________ factors o Personal ____________ o Body __________ and _______________ o ______________ benefits 2. Factors that affect food choices: o Environmental o ____________ status o Sensory
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Appendix O (Nutrition Basics) o _____________ o _____________ II. THE NUTRIENTS A. Nutrients in food and the body 1. Definition of nutrients Chemical ___________ obtained from __________ and used by the body _______________ Structure ___________________ Essential versus non-____________ Needed in the ____________ _________ leads to _________________ Addition to __________ cures ________________ Essential Nutrients Oxygen, ______________, sunlight Two _________ acids _________-Linolenic acid (omega-___ fatty acid _____________ acid (omega-_____ fatty acid) _______ amino ________ (2 others for _______________) _______ vitamins _____________ _____ minerals 2. Organic vs. inorganic nutrients Organic - _____________ containing Inorganic = contains no _______________ B. Classes of Nutrients 6 classes: _________________ Protein __________ Vitamins ______________ Water 1. Carbohydrates _________ and _________________ Food ________________ ______________ _____________________ _____________________
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Appendix O (Nutrition Basics) vegetables _______________ ___________ products 2. Lipids (fats) _________________, phospholipids, ________________ _________ sources ________ and _____________ Meats ____________ products _______________ 3. Proteins _____________ acids Food _________________ ______________ foods legumes ___________________ grains 4. Vitamins ____________ compounds _____-soluble and ____________-soluble Food _______________ All ______________ groups 5. Minerals ______________ elements Food _______________ All ______________groups 6. Water The most _____________ nutrient Sources __________ _________________ 7. Fiber Provides a __________ amount of ___________ ______________ and ____________________ Sources ______________ Vegetables ______________
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Appendix O (Nutrition Basics) C. Functions of Nutrients 1. Providing energy
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This note was uploaded on 11/27/2011 for the course HUN 2201 taught by Professor Sitren during the Fall '08 term at University of Florida.

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HUN2201 Nutrition Basics Lecture Outline(1) - APPENDIX O-...

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