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

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5 Feb 2016
Department
Course
Professor
HLSC 2P91
Multiple choice questions120 questions (2:30-4:30)
65%--memorization
35%--making connections
E-Seminar
Comments based on scienti'c fact (.5%)
(I know this because I read a study, which timed every morning for
20 years. From this we know…)
Use primary peer-reviewed literature as resources only
References from peer-reviewed publication using proper in-line
referencing (0.5%)
Summary 12 font, not single spaced
The Role of Nutrition in Health
Nutrition
Science of food and substances they contain
Provides energy and nutrients
Used by the body for maintenance growth and repair
Important because it is one of several factors contributing to health
Nutrition and physical activity is the focus
Nutrition can also prevent diseases and reduce risks for others
(Figure 1.2)
The Nutrients
Carbohydrates
Lipids
Protein
Vitamins
Minerals
Water
Nutrient subclasses
Essential vs. nonessential
Macronutrient vs. micronutrient
Energy producing vs. non-energy producing
Essential
Obtained through diet
Body can’t make or can’t make enough (water)
Nonessential
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Body can make in su=cient quantities (cholesterol)
Macronutrients (more required in diet)
Carbohydrates
Lipids
Protein
Water
Micronutrients (milli-grams/micro grams-->)
Vitamins
Minerals
Energy producing
Carbs, fat and protein
Process call metabolism
Non energy producing
Vitamins, minerals and water
Aid or assist in energy production
Energy
The capacity to do work
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
Wilbur Olin Atwater (1844-1907)
Measure the energy provided by food
Applied 'rst law of thermodynamics (energy can be transformed by
can’t be created/destroyed)
Macronutrient energy contributions
Atwater values
4 kcal/g for carbs and protein
9 kcal/g for fat
7 kcal/g for alcohol
Note: paying close attention to units, you can convert between kcal
and g for each macronutrient
Carbohydrates
Primary fuel source, esp. brain
Fibre is a type of carb
Focus of week 3
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