NUTR 330 Lecture Notes - Lecture 9: Nutrient Density, Joule, Functional Food
27 Apr 2018
School
Department
Course
Professor
Unit 1
Science of nutrition
Food
Functional food
Nutrient
Essential nutrient
Organic
Inorganic
Calorie
Energy-yielding nutrient
Macronutrient
Micronutrient
Kilocalorie or Calorie (kcal)
Kilojoule (kj)
Vitamin
Mineral
Nutrition assessment
Historical information
Anthropometric data
Physical examinations
Laboratory tests
Primary deficiency
Secondary deficiency
Subclinical deficiency
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Unit 2
Dietary Reference Intakes (DRI)
Estimated Average Requirements (EAR)
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Estimated Energy Requirement (EER)
Acceptable Macronutrient Distribution Range (AMDR)
Tolerable Upper Intake Levels (UL)
Dietary adequacy
Dietary balance
Calorie control
Nutrient density
Moderation
Dietary variety
Canada’s food guide
Per cent Daily Value (DV)
Unit 3
Gastrointestinal (GI) Tract
Bolus
Chyme
Epiglottis
Esophageal Sphincters
Cardiac Sphincter
Pyloric Sphincter
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Stomach
Gallbladder
Pancreas
Duodenum
Jejunum
Ileum
Ileocecal Valve
Colon
Rectum
Anus
Mechanical Digestion
Chemical Digestion
Amylase
Pepsin
Protease
Ph
Salivary Glands
Saliva
Gastric Glands
Gastric Juice
Hydrochloric Acid
Mucus
Pancreatic Juice
Bicarbonate
Bile
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