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NFS284H1 Lecture Notes - Canola, Olive Oil, Fish Oil

Nutritional Science
Course Code
Debbie Gurfinkel

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NFS284 Lecture 1
Chapter 1: Food for Health
What is the science that studies the interaction b/w human and food?
o Human Nutrition
1.1 Nutrition and the Canadian Diet: How healthy is the Canadian diet?
o Canadian Community Health Survey (CCHS)
Survey of health info including food intake
Over more than 50% Canadians not consuming enough grain products, milk and
alternatives, and vegetables and fruit
Eating enough meats though
Some nutrients not consumed enough and probably eating food that’s not
High fat food choices (sources of fat): pizza, burgers, hot dogs, cookies, donuts,
and muffins
Snacks: all of above, regular soft drinks has sugar, high source of calories
% adults eating more than 35% of calories from fat, meaning % Canadians eating
too much fat
Lot of this fat from snack foods
Usually bought, not made from home
Important to eat well; also determined by other lifestyle choices
Leading causes of death all have nutrition related component
Chronic disease
Develops slowly
Lasts a long time
Good nutrition can reduce your risk of chronic disease
1.2 Food provides nutrients
o If make good food choices, get essential nutrients
o Some is quantitative
o Measure if something essential by removing and adding to diet
o Essential Nutrients are essential to human life; must be provided by the diet; can’t be
biosynthesized in the body in sufficient quantities
o If essential nutrients absent from diet result in deficiency symptoms/illness which, in
extreme cases, could lead to death; however, if add nutrient back in diet, the deficiency
symptoms disappear
o Test your nutrient literacy
A: Carbohydrates, lipids (dietary fat/fat), protein
Q: What are Macronutrients?
A: Compounds that are the building blocks of protein. There are essential and
non-essential forms of these compounds
Q: What are amino acids?
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