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Class Notes for Nutrition at Pennsylvania State University

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NUTR 100 Lecture Notes - Lecture 1: Dietitian, Gluten, National Institutes Of Health

NUTR 100 Section 001 Lecture 1 Chapter 1: What is Nutrition? What drives your food choices? 1. Taste Your individual taste 2. Cost The cost of the foods you are going to eat 3. Convenience How easy it is for you to get th...

Nutrition
NUTR 100
Lynn Klees
NUTR 119 Lecture Notes - Lecture 4: Amylose, Polysaccharide, Pan Frying

Lesson 4: static--> same dishes every day a la carte --> each item is priced separately cycle --> menu repeats itself after a certain period Trimming away all of the visible fat from meats is a good way of reducing sat...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 119 Lecture Notes - Lecture 1: Maillard Reaction, Heat Capacity, Acculturation

Lesson 1 and 2: When people from one ethnicity move to an area with different cultural norms, adaptation to the new majority society begins. This is called acculturation How would the size of a serving of food influenc...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 119 Lecture Notes - Lecture 20: Collagen, Surimi, Alaska Pollock

Lesson 20 - Fish and Seafood Be familiar with the fish classifications o Fin fish: fish with fins and internal skeletons o Shellfish: fish with external shells but no internal bone structure o Saltwater: more distinct f...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 119 Lecture Notes - Lecture 19: Braising, Abdominal Cavity, Cornish Game Hen

Lesson 19 - Poultry Be familiar with classifications of Chicken: Examples: What is a Capon? Cornish Game Hen? Roaster? o Capon: neutered chicken under 8 months old, weighing 5-8 pounds o Cornish Game Hen: 5-6 weeks old,...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 119 Lecture Notes - Lecture 18: Brisket, T-Bone Steak, Barding

Lesson 18 - Meats and Game and Cooking Meats and Game Be familiar with meat classifications (i.e. Steers, bulls, veal, lamb and mutton) o Steers: Male; castrated while young so they will gain weight gain weight quickly o ...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 119 Lecture Notes - Lecture 17: Splenda, Pineapple, Sucralose

Lesson 17 - Cooking Healthful Meals What are the general components of the American (Western) diet? o Red meat o Refined sugar and sweets o Low intake of fruits and vegetables What are considered health risks associated ...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 119 Lecture Notes - Lecture 16: Soy Milk, Lard, Degreasing

Lesson 16- Cooking for Vegetarian Diets and Meat Alternatives Know the different types of vegetarians and what is acceptable to each. o Lacto-Vegetarian: eat plant products and dairy products o Lacto-Ovo Vegetarian: plant...

Nutrition
NUTR 119
Jennifer Meengs
NUTR 251 Lecture Notes - Lecture 1: Nitrogen Balance, Peanut Butter, Veganism

PROTEIN I. Protein A. Chemical Properties 1. Constituent of every cell 2. Protein in the body: muscle, hormones, enzymes, bone, skin, cartilge, hemogoblin, antibodies 3. Essential Nutrient a. definition: essential nutrient...

Nutrition
NUTR 251
Wendy Richman
NUTR 251 Lecture Notes - Lecture 2: Lipoprotein, Digestion, Enzyme

LIPIDS AND CARDIOVASCULAR DISEASE I.Lipids A. Trend in Use 1. Higher fat consumption increases the risk of Cancer by promoting cell division 2. American Heart Association (AHA) suggests we get 30 of calories from fat. B. C...

Nutrition
NUTR 251
Wendy Richman
NUTR 251 Lecture Notes - Lecture 3: Corn Syrup, Polysaccharide, Starch

Carbohydrates/ Alcohol I. Carbohydrates A. Definition: an essential nutrient provided almost entirely by plant foods and is the major source of energy and fiber B. Two Main Groups ...

Nutrition
NUTR 251
Wendy Richman
NUTR 251 Lecture Notes - Lecture 18: Dental Caries, Osteoporosis, Fot
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3/H Body comp Defining a Healthy Body weigh Healthy weight Recommendanda BME Good body fod dismibution Be "metabolicawy Ata range ob nec athy body wei has been identified using common measure o weight and height underwent ...

Nutrition
NUTR 251
S H A W N E E K E L L Y
NUTR 251 Lecture Notes - Lecture 19: Digestive Biscuit, Energy Density, Fot
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energy Bolonce a Eathng Disorders 313 Energy Balance body weight is stable and energy nsumed eaual energy expenditure 350 kcals Fourad Eady weight. positive energy betance is taking more calories than expending T. font sto...

Nutrition
NUTR 251
S H A W N E E K E L L Y
NUTR 251 Lecture Notes - Lecture 6: Hydrochloric Acid, Diarrhea, Amine
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find more resources at oneclass.com -- The Chemist's View of Protein: 1. Carbon, hydrogen, oxygen and nitrogen; 2. The Unit of Protein: Basic 20 Amino Acids, consisted of the amino group (- NH2) and th...

Nutrition
NUTR 251
Nadine Wolf
NUTR 251 Lecture Notes - Lecture 4: Diabetes Mellitus Type 1, Insulin, Fermented Milk Products
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find more resources at oneclass.com -- Chemical View of Carbohydrates: 1. Chemical Components: Carbon, hydrogen and oxygen; 2. Monosaccharides: i. Glucose: Blood sugar, an essential energy source and...

Nutrition
NUTR 251
Nadine Wolf

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