NFS284H1 Lecture Notes - Soy Milk, Almond Milk, Unsaturated Fat
10 Feb 2014
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Document Summary
Chapter 2: nutrition: guidelines: applying the science of nutrition. 2. 3 canada"s food guide: page by page: page 1: food-based approach. The purpose of canada"s food guide: to meet the nutrient needs of the individual, to reduce the risk of chronic disease. Canada"s food guide: regularly updated based on the most current nutritional research the current guide was published in 2007. Size of arm depends on how much food. Lesser #"s of grains, lesser of milk and meat, most of veggies. Some nutrients strongly linked to specific food groups. Food groups; important b/c no single good group provides all nutrients. Don"t memorize nutrients in table: page by page: page 2. Learn these: fruits/ vegetables: vitamin a, folate, vitamin c, grain products: fibre and magnesium, milk and alternatives: calcium and vitamin d, meat and alternatives: protein, iron, b12, zinc. Recommended food guide servings from age 2 to adulthood; specific. Recognize small amounts of food: 2. 3 critical thinking: canada"s food guide: additional statements.
