Class Notes (839,246)
United States (325,890)
Biology (245)
BIOL 3200 (54)
Cobine (7)
Lecture

ALCOHOL.docx

7 Pages
141 Views

Department
Biology
Course Code
BIOL 3200
Professor
Cobine

This preview shows pages 1 and half of page 2. Sign up to view the full 7 pages of the document.
Description
ALCOHOL:NOT A NUTRIENT • Alcohol is not a nutrient, has no required function in the body; but provides 7  kcals/g • Phytochemicals o Also known as bioactive componenets o Chemicals that are found in plants that may provide significant health  benefits (reduced risk of cancer, cardiovascular risk…)  Examples: lycopene, lutein, anthocyanins, resveratrol, EGCG,  allium, cucumin MAGIC NUMBERS • 494 o carbs­fats­proteins o SURE QUESTION ON EVERY EXAM • WHAT IS A CALORIE o Measurement of energy o The amount of heat required to raise the temp of 1 g of water by 1 degree  Celsius o 1000 calories=1kcal=1 food Calorie • diet reccomendations o carbs:45­65% o fat: 20­35% o proteins: 10­35% • why am I so hungry o hunger  physical biological drive to eat o appetite  psychological drive to eat o satiety (temporary halt of appetite)  regulated by the hypothalamus  feeding center  satiety center  factors regulating satiety: • meal size and composition (bulky meals promote satiety) • macronutrients in the blood • hormones • HORMONES AFFECT SATIETY o Hormones that increase hunger:  Ghrelin, neuropeptide Y, and endorphins o Hormones that cause satiety  Leptin, serotonin, and cholecystokinin (cck) • Healthy people 2020 o Goals  Attain high quality, longer lives free of preventable disease,  disability, and premature death o Nutrition objectives  Consume a variety of nutrient­dense foods within and across food  groups especially whole grains, fruits, veggies, low­fat or fat­free  milk or milk products, and lean meats, and other protein sources  Limit intake of solid fats, cholesterol, added sugars, sodium, and  alcohol  Limit intake of calories to meet needs for calories. • On campus o Freshman fifteen  o Alcohol and binge drinking o Eating disorders o Vegetarian lifestyle o Student athletes  Healthy rate of weight loss is one to two pounds per week  One pound of weight loss requires a deficit of 3500 calories  • Cut food intake or increase physical activity to achieve a  deficit of 500 kcals a day • Choosemyplate.gov • Nutrient dense o Comparison of vitamin and mineral content with amount of calories it  provides   Nutrient dense if large amount of nutrients for a small amount of  calories • Energy density • Stages of nutritional health o Desirable nutritional health  Intake meets bodys needs  Body has small surplus (in times of increased need)  Obtained by eating a variety of foods o Undernutrition  Intake is below body’s needs  Surpluses are depleted  Health declines  Metabolic processes slow or stop  Subclinical deficiency  Clinical symptoms o Overnutrition   Intake exceeds body’s needs   Short term • Few symptoms  Long term • Serious conditions • Obesity  • How to measure nutritional state? ABCDE o Anthropometric assessment: height, weight, waist circumference, skinfold  thickness o Biochemical assessment: blood and urine assays, enzyme activities,  glucose, cholesterol, etc. o Clinical assessment: appearance of skin, eyes, tongue, sense of touch,  ability to walk o Dietary assessment: usual intake or record of foods consumed o esability of person to purchase food, transport, and cook foods needed to  maintain health.  • Limitations of nutritional assessment o Delayed symptoms and signs  Heart attack  Osteoporosis • Recommendations for healthy eating • My plate o Former meat and beans group ▯ protein group o Former mil group ▯ dairy group o Messages  Balancing calories • Enjoy your food, but eat less • Avoid oversized portions  Foods to increase  • Eat more nutrient dense foods • Make half your plate fruits and veggies • Make at least half your grains whole grains • Switch to fat free of low fat milk  Foods to reduce  • Limit foods high in sodium, added sugars, and refined  grains • Dietary reference intake (DRI) o Developed by the institute of medicine of the national academies o Serves as a guide for good nutrition o Provide scientific basis for the development of food guidelines o Recommended intake levels for vitamins, minerals, and macronutrients • RDA (recommended dietary allowances)  o Nutrient intake amount sufficient to meet needs of 97­98% of individuals in a  specific life stage o Are age and gender specific • AI (adequate intake) o Nutrient intake amount for any nutrient for which insufficient research is  available to establish an RDA • EER (estimated energy requirement) o Estimated energy (kcal) intake to match energy use of an average person • UL (tolerable upper level intake) o Max daily intake level of a nutrient that is unlikely to cause adverse health 
More Less
Unlock Document

Only pages 1 and half of page 2 are available for preview. Some parts have been intentionally blurred.

Unlock Document
You're Reading a Preview

Unlock to view full version

Unlock Document

Log In


OR

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit