IPHY 2420 Lecture Notes - Lecture 1: High Fructose Corn Syrup, Dietary Reference Intake, Lactose Intolerance

• School: CU-Boulder
• Department: Integrative Physiology
• Course: IPHY 2420
• Professor: Jamie Bartlett

Document Summary

Nutrition - test 1: nutrition intro a)nutrition. Nutrition: food and how it has to do with our health. Comes from the hypothalamus: 6 classes of nutrients. Fat/water soluble, but some are lost when cooked (subject to cooking losses) Calorie= amount of heat it takes to raise the temp of 1 gram of h2o by 1 degree celsius (very little calorie) Alcohol: 1 g contains 7 k cl: anatomy of a food label. Ex: total fat= 12 g, total carbs= 31g, total protein= 5 g. Fat: 12g x 9 k cals = 108 calories. Protein: 5 g x 4 kcals= 20 calories. 108 cal + 124 cal + 20 cal= 252 calories. ****note: actual food label says 250 calories ***** Average calorie needs depending on gender, height, age, and activity level. Daily values= rough guideline (food labels) based on 2,000 k cal diet. Foods we eat undergo digestion, absorption, and elimination. All this happens in the gi (gastrointestinal) tract: digestion, mouth.