Class Notes (1,000,000)
CA (620,000)
Brock U (10,000)
HLSC (900)
HLSC 1F90 (500)
Lecture 14

HLSC 1F90 Lecture Notes - Lecture 14: Probiotic, Organic Food, Food Security


Department
Health Sciences
Course Code
HLSC 1F90
Professor
Dr.Kelli-an Lawrance
Lecture
14

This preview shows pages 1-3. to view the full 9 pages of the document.
Thursday, January 14, 2016
HLSC 1F90 Lecture Notes
Eating to live, or living to eat
-46% of the class believe that they eat a healthy diet, 36% say they don't and 18% ar
not sure.
-Nutrition:
The science of food and the substances they contain
-how food nourishes our body and how food influences our health
Provides us with energy an nutrients
Used by the body for maintenance, growth and repair
-Nutrition is one of several factors that contribute to health
Physical health - combination of diet and physical activity
spiritual, emotional. social, occupational and physical health are the main types of
health
-Nutrition can prevent or reduce the risk for diseases. It can also cause the disease.
-Nutrition plays some role in osteoporosis, osteoarthritis and some types of cancer
-Disease with a strong nutritional component: top II diabetes, heat disease, HBP and
obesity
-Nutritional deficiency disease examples: scurvy, anemia
-Importance of nutrition:
Primary deficiency caused by inadequate diet or secondary deficiency caused by
problem inside the body: diet history and health history.
Declining nutrient stores: laboratory tests
1

Only pages 1-3 are available for preview. Some parts have been intentionally blurred.

Thursday, January 14, 2016
Abnormal functions side the body: laboratory tests
Physical (outward) signs and symptoms: physical examination and anthropometric
measures.
-TOP TEN KILLERS OF CANADIANS
Cancer, heart disease, strokes, accidents, chronic lung diseases, diabetes,
Alzheimer's, influenza, mental health, liver disease - 7/10 related to nutrition
Risk factors: tobacco, poor diet/inactivity, alcohol, etc.
-Diet needed to maintain health and reduce risk of diseases requires a variety of food
that contain nutrients
-Nutrients
carbs, lipids, vitamins, water, minerals, proteins
-Nutrient subclasses
Essential vs nonessential
macronutrient va micronutrients
energy producing vs non energy producing
-Essential nutrient: obtained from diet, body cant make or make enough, e.g. water,
vitamin D.
-Non - essential nutrient: body can make sufficient amounts: cholesterol
-Macronutrient: required in large amounts (g): carbs, lipids, proteins, water
-Micronutrients: required in small amounts (mg/uL): vitamins and minerals
-Energy containing nutrients
2

Only pages 1-3 are available for preview. Some parts have been intentionally blurred.

Thursday, January 14, 2016
Energy containing nutrients: carbs, lipids, protein and alcohol
Non energy containing: water, minerals, etc.
-Energy
capacity to do wrok
expressed in units of kilocalories (kcal)
-the amount if energy required to raise 1kg of water by 1 degree C at sea level.
-Energy Scale
Carbs - 4kcal/gram
Lipids - 9 kcal/gram
Protein - 4 kcal/gram
Alcohol - 7 kcal/gram
-Carbohydrate
simplest unit is glucose (essential)
Major dietary sources are sugars (mono and disaccharides), starch ( digestible
polysaccharides), fibre (non-digestible polysaccharides). Sugar, Dairy, fruit and veg,
grains
-Lipids
simplest form is a fatty acid ( two are considered essential, both are unsaturated)
major dietary source are fats (animal triglycerides, mostly saturated)
oils (plants triglycerides, mostly unsaturated except for tropical oils)
cholesterol (sterol)
3
You're Reading a Preview

Unlock to view full version