HE ED221 Lecture Notes - Lecture 12: Capacity Building, Food Composition Data, Osteoporosis

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amaranthelephant711

20 Mar 2018

School

University of Alberta

Department

Health Education

Course

HE ED221

Professor

Valerie Carson

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Document Summary

This lecture featured guest lecturer rachel prowse on population nutrition, the outline starts with dietary intake, following with, measuring diet, data sources, diet and disease risk, environmental factors, and population interventions. Graph titles dietary reference intakes which presents a u curve in which the y axes are labelled as (cid:862)(cid:396)isk of i(cid:374)ade(cid:395)ua(cid:272)(cid:455)(cid:863) o(cid:374) the left a(cid:374)d (cid:862)(cid:396)isk of e(cid:454)(cid:272)ess(cid:863) o(cid:374) the (cid:396)ight. Those that a(cid:396)e o(cid:374) the left a(cid:396)e (cid:374)ut(cid:396)ie(cid:374)ts i(cid:374)(cid:272)ludi(cid:374)g, (cid:373)ag(cid:374)esiu(cid:373), calcium, vitamin a, and vitamin d, and sodium is on the opposite spectrum in excess consumption. A chart showing how some nutrients are being consumed in excess in adolescents and can include: calories, saturated fat, and sodium. It also shows the nutrients that are lacking in this population such as: calcium, magnesium, vitamin a, and fibre. A study shows that 13% of university students eat 5+ servings of vegetables per day, while less than 50% of junior/senior high school students eat vegetables and fruit daily.

Related Questions

Help with this Human Nutrition Biology 2020 assignment

Nutrition Facts
Serving Size ³/₄ cup (31g)
Servings Per Container 11
Amount Per Serving	Cereal	with ¹/₂ cup skim milk
Calories	120	160
Calories from Fat	10	10
	% Daily Value**
Total Fat 1g*	2%	2%
Saturated Fat 0g	0%	0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0.5g
Cholesterol 0mg	0%	1%
Sodium 270mg	11%	14%
Potassium 60mg	2%	8%
Total Carbohydrate 26g	9%	11%
Dietary Fiber 1g	5%	5%
Sugars 11g
Other Carbohydrate 14g
Protein 2g
Vitamin A	10%	15%
Vitamin C	10%	10%
Calcium	10%	25%
Iron	25%	25%
Vitamin D	10%	25%
Thiamin	25%	30%
Riboflavin	25%	35%
Niacin	25%	25%
Vitamin B₆	25%	25%
Folic Acid	25%	25%
Vitamin B₁₂	25%	35%
Phosphorus	4%	15%
Magnesium	2%	6%
Zinc	25%	30%
* Amount in cereal. A serving of cereal plus skim milk provides 1g total fat, less than 5mg cholesterol, 340mg sodium, 270mg potassium, 32g total carbohydrate (16g sugars) and 6g protein. **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

INGREDIENTS: Whole Grain Wheat, Sugar, Corn Meal, Brown Sugar Syrup, Modified Corn Starch, Canola and/or Rice Bran Oil, Honey, Salt, Baking Soda, Calcium Carbonate, Dextrose, Trisodium Phosphate, Zinc and Iron (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Artificial Flavor, Vitamin B₆ (Pyridoxine Hydrochloride), Vitamin B₂ (Riboflavin), Vitamin B₁ (Thiamin Mononitrate), Vitamin A (Palmitate), A B Vitamin (Folic Acid), Vitamin B₁₂, Vitamin D. BHT Added to Preserve Freshness.

1. How would you find out what amount of vitamin A is contributed by a serving of this cereal?

2. What are the sources of vitamins in this cereal?

3. a. Are any actual vitamin amounts (e.g., mass or volume) given on the label?

b. Why might this be?

4. Which vitamin amount in the cereal is most significantly increased by milk?

5. a. What class of vitamins is more abundant in the cereal alone?

b. Why might this be?

HE ED221 Lecture Notes - Lecture 12: Capacity Building, Food Composition Data, Osteoporosis

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