Foods and Nutrition 1021 Lecture Notes - Lecture 2: Saturated Fat, Overconsumption, Margarine

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

2007 canada"s food guide: vegetables and fruit switched places with grains as the most important group. Other foods: fats/oils (butter, margarine, cooking oils, sugar (jam, honey, syrup, candies, high-fat/high-salt snack foods (chips, beverages (water, tea, coffee, alcohol, pop, herbs, spices, condiments (pickles, mustard, ketchup) Food guide serving sizes: typical servings on one eating occasion, provides comparable key nutrients, previously used in food guides. Food label serving: contains quantity of nutrients listed on label, reasonable amount consumed in one eating occasion, expressed in household measures. Food portion: amount eaten by each individual, could be bigger or smaller, affected by age, gender, activity level, appetite, where & when consumed. Visual estimates: deck of cards = 75 g meat, tennis ball= medium fruit, potato, four playing dice = 45 g cheese, typical fist = 1 cup = 250 ml. Base calories: calories needed to supply required nutrients.