BPK 140 Lecture Notes - Lecture 7: Sulfur Dioxide, Cholesterol, Convenience Food
Document Summary
Lecture 7; can"t manufacture everything ourselves duh, that"s why we eat. Foods we eat give nutrients, essential for proper body function. Eat properly: variety + moderation, emphasize veg/fruits, wholegrains, lean proteins, minimize empty calories", added sugars, animal fats, sodium. On average we make 200 food choices a day: not about what you eat at one time, its how u eat overall. We need >40 essential nutrients to stay healthy: usually the body is good at telling us we need a certain type of nutrient (cravings, some are fortified into foods. Overall diet is critical determinant of health status and your risk for chronic diseases: most prevalent chronic diseases (like cvd) Sensory features: taste, smell, appearance, and texture: protein decomposes, releases sulfur, and bacteria converts it to sulfur dioxide, smell might be aversive to some animals, but vultures like. Environment (physical, social, high pressure work promotes certain eating behaviours, ie takeout food. )