FOOD20003 Lecture Notes - Lecture 1: Inorganic Compound, Dietary Reference Intake, Organic Compound

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

Having studied the material in this topic, students should be able to: Outline main social and behavioural forces influencing food choices. (food choices) List the six classes of nutrients, describing their chemical make-up. (nutrient classes) Outline the difference between essential and non-essential nutrients. (nutrient classes) List the energy yielding nutrients and their energy content in kj/g. (nutrient classes) Be able to define and inter convert kcal and kj. (nutrient classes) Describe energy metabolism in the body and other roles of energy-yielding nutrients. (nutrient classes) Describe vitamins and minerals and the role they play in nutrition. (nutrient classes) Outline the process of advancement of nutrition knowledge. (nutrition research) Define the terms: control, placebo, double blind, correlation, sample size. (nutrition research) Differentiate between the results of scientific research and rumours or anecdotal evidence. (nutrition research) Des(cid:272)(cid:396)i(cid:271)e (cid:449)hat dieta(cid:396)y refe(cid:396)e(cid:374)(cid:272)e i(cid:374)takes (cid:894)dri"s(cid:895) (cid:894)u (cid:895) a(cid:374)d nut(cid:396)ie(cid:374)t refe(cid:396)e(cid:374)(cid:272)e values (cid:894)nrv"s(cid:895) (cid:894)aust(cid:895) a(cid:396)e a(cid:374)d defi(cid:374)e the follo(cid:449)i(cid:374)g (cid:862)esti(cid:373)ated a(cid:448)e(cid:396)age re(cid:395)ui(cid:396)e(cid:373)e(cid:374)t(cid:863) (cid:894)ear(cid:895), "re(cid:272)o(cid:373)(cid:373)e(cid:374)ded.