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Lecture

Trottier Symposium November 13.docx

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Department
Chemistry
Course
CHEM 183
Professor
Joe Schwarcz
Semester
Fall

Description
Trottier Symposium November 13, 2012 Jane Brody – Health and exercise  Fundamental of a good diet has remained the same (hunter/gatherers)  “Health” fads – natural, gluten free, low fat, high fibre, etc.  Broccoli contains natural toxin against thyroid  Food combining fad – only eat one type of food, because putting proteins & carbs together will get you fat >_>  Food markets market health gimmicks  In US supermarkets, there are aisles with gluten-free foods  Foods have macronutrients and micronutrients  Choice of food should not be chosen by what’s in them  Makeup of whole foods influences how the body uses it  Ex: sugar from corn is processed differently in body versus HFCS extracted from corn in soda  Soda is main cause of obesity epidemic  Base eating habits on: 1. Foods humans evolved on 2. Amount of protein that reflects body’s nutritional needs o Animal protein should be treated more as a “condiment” instead of center piece of meal o Learn to keep animal protein in proper place o Humans designed to be omnivores, not carnivores i. Teeth, digestive tract evidence of this o Humans take 24-36 hours or even more to digest meat o “Flexitarian” – have red meats 2 to 3 times a week o Adult portion of high protein food should measure 3-4 ounces cooked 3. 2/3 or more of plate should be vegetables o Some don’t consider potato a vegetable – considered a starch (rice, grains) o Vegetables have nutrients, fibres, antioxidants o Lots of nutrition for low calories 4. Eat less o Not leave table stuffed o Learn to eat satisfied – 80% full o Low fat phase caused people to snack (equals more calories) o Nut eaters weigh less than people who don’t eat nuts o Fat in peanut butter (polyunsaturated fat) is satisfying and keeps you full o Refined carbs – are treated as plain sugar in the body o Use less sweetening and consume less sweets, use fruits to satisfy sweet tooth o Whole grains 5. Don’t get sucked into health claims, like sodium free, sugar free, low fat, etc. o Read nutrition labels 6. GMO foods can help reduce dependence on pesticides o Reduce cost of food and damage to environment o Can also improve nutritional content in food  French Paradox  Snacks aren’t the problem, it’s what you snack on  Snack on fruits and nuts  Exercise  Aerobic activities  Strength exercises  Stretching exercises – protect muscles and joints from injury  Eat food, not too much, mostly plants, and incorporate physical activity into daily life Harold McGee - Cooking History:  First publications of science contributions to cooking is around the 1660s  Italians: freezing point depressing for making frozen treats (ice cream, sorbet)  Denys Papin (1681) – member of royal society o Used ideal gas law to invent pressure cooker o Could make a container, boil water o PV=nRT o Have “digester parties” – bring food and cook in the pressure cooker o Bring pike, pressure cook it, bones dissolved  Count Rumford (1800) – invention of modern oven o Enclosed metal box with temperature and humidity you could control o Discovered cooking meat at lower temperatures overtime o Did first controlled taste test o Cooked 2 legs of mutton  Louis Pasteur (1860) – role of oxygen in making of wine o Puts wine in class vial with no air or lots of air o Wine with container with air t
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