HLSC 2P91 Lecture Notes - Lecture 1: Health Canada, Dietitian, Multiple Choice

• School: Brock University
• Department: Health Sciences
• Course: HLSC 2P91
• Professor: Paul Leblanc

Document Summary

Comments based on scientific fact (. 5%) (i know this because i read a study, which timed every morning for. Use primary peer-reviewed literature as resources only. References from peer-reviewed publication using proper in-line referencing (0. 5%) Science of food and substances they contain. Used by the body for maintenance growth and repair. Nutrition and physical activity is the focus. Nutrition can also prevent diseases and reduce risks for others. Important because it is one of several factors contributing to health (figure 1. 2) Body can"t make or can"t make enough (water) Body can make in sufficient quantities (cholesterol) Expressed in units of kilocalories (kcal or cal) Amount of energy (heat) required to raise 1 kg (1l) of water by 1 c at sea level. Applied first law of thermodynamics (energy can be transformed by can"t be created/destroyed) Note: paying close attention to units, you can convert between kcal and g for each macronutrient. Another important source of energy and other essential nutrients.