Kinesiology 3339A/B Lecture Notes - Lecture 5: Trans Fat, Saturated Fat, Serving Size

• School: Western University
• Department: Kinesiology
• Course: Kinesiology 3339A/B
• Professor: Peter Lemon

Document Summary

Canadian food labels: all foods require a food label except for, fresh fruits and vegetables, raw meat and poultry, raw seafood, prepared/processed in-store, those with few nutrients (tea, coffee, etc. , alcoholic beverages. Food labels: provide a wealth of information, canadian labels: Serving size, macro/micronutrient content, ingredients (in descending order) Serving size is not always reasonable: serving size, core list, vitamins, minerals. Food intolerance: adverse reaction but not life threatening. Food allergy: allergic reaction to food component that can result in swelling, rash, itching skin, tearing, respiratory difficulties, anaphylactic shock and death, usually proteins in milk, eggs, fish, nuts, wheat. Food processing: can reduce nutrient density/introduce bacteria, commercial, refined sugar - only calories, enriched white flour - numerous nutrients removed and only a few added back, synthetic products, home, reduce bacterial contamination. Food supplements: poorly regulated, usage is significant, ncaa study, 42% used supplements, 57% began in high school, not all safe.