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Class Notes for Nutrition, Food Science and Packaging at San Jose State University

Exam Study Guides for Nutrition, Food Science and Packaging Courses

Covers all exam topics.

NUFS 009 Lecture Notes - Lecture 2: Cell Metabolism, Capillary, Catalase

NUFS​ ​9:​ ​The​ ​Human​ ​Body:​ ​A​ ​Nutrition​ ​Perspective 3.1:​ ​Nutrition’s​ ​Role​ ​in​ ​Physiology Cells ● Each​ ​cell​ ​is​ ​a​ ​self-contained​ ​living​ ​entity - Each​ ​one​ ​of​ ​the​ ​same...

Nutrition, Food Science and Packaging
NUFS 009
andreawhitson
NUFS 009 Lecture Notes - Lecture 1: Glucose, Vitamin A, Food Marketing

Chapter​ ​1​ ​:​ ​Nutrition,​ ​Food​ ​Choices,​ ​and​ ​Health 1.1:​ ​Why​ ​Do​ ​You​ ​Choose​ ​The​ ​Food​ ​You​ ​Eat? What​ ​Influences​ ​Your​ ​Food​ ​Choices? ● Food​ ​reflects​ ​much​ ​of​ ​what​ ​we​ ​t...

Nutrition, Food Science and Packaging
NUFS 009
andreawhitson
NUFS 009 Lecture Notes - Lecture 18: Weight Gain, Caffeine, Healthy Diet
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Nutrition during preconception and pregnancy 1. Fertility Disrupters a. Affected by nutrition related factors (Body fat, iron status, ETOH) b. Not enough body fat for baby, baby will steal mom’s ...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 19: Salvia Hispanica, Breast Milk, Yolk
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Nutrition from Infancy Through Adolescence 1. 0-6 Months a. Breast milk or formula b. Never cow’s milk 2. 6+ months a. Can’t consume solid food b. Ready for Iron fortif...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 13: Antioxidant, Anemia, Hematocrit
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Nutrients That Support Blood Health and Immunity 1. Blood Health a. Transport : Oxygen, Nutrient, Wastes, Hormones, Cells 2. Types of blood cells a. Erythrocytes (RBC): contain hemoglobin (IRON) b...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 11: Muscle Contraction, Magnesium, White Bread

Facts: ● Bones developing until age 30 ● Bone Marrow produces new stem cells ● Strong muscle = less pressure placed on bone (Should exercise more) ● Calcium ● 40% of all minerals in body ● 9...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 10: Collagen, Connective Tissue, Wound Healing

Antioxidants Vitamin E ● Fat soluble ● Polyunsaturated and easily oxidixed ● Sources: Oils and Fortified breakfast cereals ● Damaged by: Oxygen, metals, light, repeated frying Vitamin C ● Colla...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 8: Antioxidant, Action Potential, Electrolyte

Micronutrients Overview Food is Medicine ● Vitamins and minerals work together to perform various physiological functions ○ Fluid and Electrolyte balance ○ Antioxidant systems ○ Buil...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 6: Digestion, Isoleucine, Immune System

Protein Protein Concept Map -Functions 1. Produce Body Components 2. Maintain Fluid Balance 3. Contribute to Acid Base Balance 4. Form Enzyme and Hormones 5. Contribute to Immune System 6. Provid...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 5: Chylomicron, Trans Fat, Lecithin

Chapter 5: Lipids (Fats) Common Properties and Functions ● Does not readily dissolve in water ● Should comprise 20-35% of kcals (10% should be saturated fats, storage for later usage) ● Insulation and padd...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 4: Glycogen, Starch, Yogurt

Carbohydrates (CHO) Carbs: Mainly gives energy to body Monosaccharides = SUGAR (All carbs start out as a single sugar) ● Glucose ● Fructose ● Galactose Disaccharides = Two Sugar (two different types...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 3: Amylase, Large Intestine, Rectum

The Human Body: A Nutrition Perspective Compartments ● Body ● Organ systems (12 major organ systems ) ● Organs ● Tissues ● Cells Organ Systems 1. Cardiovascular System: Heart, Blood vessels...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 2: Saturated Fat, Sugar Substitute

Consummation ● Variety (Eat from all food groups, Balance) ● Proportionality (amount of food consumed related to whole diet) ● Moderation (Quantity, Quality, Physical Activity) Energy Density VS Nutrient D...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
NUFS 009 Lecture Notes - Lecture 1: Social Network, Food Marketing

Factors influencing food choices ● Cost, availability, culture, time and convenience ● Social network, social media, ● Food marketing, flavor/appearance, health and nutrition Hunger VS Appetite 1. Hung...

Nutrition, Food Science and Packaging
NUFS 009
Karen Harvey
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. All international safety symbols are clearly defined, with all basic lab glassware and equipment depicted by text description and diagrams. The Guide also p...

ANAT - Anatomy
ANAT 14
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