FOOD20003 Lecture Notes - Lecture 5: Heart Failure, Insulin Resistance, National Diet

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

Document Summary

All figures fro(cid:373) neil ma(cid:374)(cid:374)"s o(cid:448)er(cid:448)ie(cid:449) of nutritio(cid:374) le(cid:272)ture slides, se(cid:373)ester (cid:1005) (cid:1006)(cid:1004)(cid:1005)7, mel(cid:271)our(cid:374)e u(cid:374)i(cid:448)ersity. Systems of nutritional references designed to give guidance on adequate nutrient intakes as well as toxic levels. Outline the levels of intake of essential nutrients based on scientific knowledge, to be adequate to meet the known nutritional needs of practically all healthy people for the prevention of deficiency. The characteristics of well-designed research have enabled scientists to study the actions of nutrients in the body. Nutrition experts have produced a set of standards that define the amounts of energy, nutrients, other dietar(cid:455) (cid:272)o(cid:373)po(cid:374)e(cid:374)ts a(cid:374)d ph(cid:455)si(cid:272)al a(cid:272)ti(cid:448)it(cid:455) that (cid:271)est support health, (cid:858)nutrie(cid:374)t efere(cid:374)(cid:272)e values(cid:859). The average daily dietary intake level sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group. Everyone is different, even if they are same the same gender and age, so this is more of an average rather than precise.