FNN 100 Lecture Notes - Lecture 7: Meat Analogue, Riboflavin, Refined Grains

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 100
• Professor: Jessica Wegener

Document Summary

4 groups provide all essential nutrients in recommended amounts (the total diet approach) Grouped by: commodity or agricultural base (wheat, products made from wheat, etc. ) consumer use of foods (beans used as a meat substitute) traditional classifications. Carbohydrates, fibre, b vitamins, iron, zinc, magnesium, potassium. Whole grains contain all 3 parts of the seed the bran, endosperm, and the germ. Refined grains lack the bran and the germ. Of your gp servings should be whole grains . Source of fibre; low in fat; reduces heart dx risk. Organic , multigrain , 100% whole wheat are not necessarily whole grain. Carbohydrates, fibre, folate vitamin b6, vitamins a & c, magnesium, potassium. Protein, fat, carbohydrate, riboflavin, vitamin b12, vitamins a & d, calcium, zinc, magnesium, potassium. Protein, fat, b vitamins, iron, zinc, magnesium, potassium. Evidence based - based on associations between diet and dx. Incorporates the dris in a user friendly way.