NSD 342 Lecture Notes - Lecture 1: Kyphosis, Weight Loss, Osteoarthritis
27 Apr 2017
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Document Summary
Nutrition the study of foods their nutrients and other chemical constituents and the effects of food constitutes on health. Food security access to nutritious food food insecurity limited access to food that is adequate safe and nutritious (~13% of households) Nutrient chemical substance in food used for growth. Essential nutrients ca(cid:374)"t be produced ie vitamins minerals amino acids water. Nonessential nutrients can be produced by the body ie cholesterol certain amino acids. Dietary reference intakes nutrient requirement standard for healthy people. Rda daily requirements for most all healthy population (97%) Glycemic index measures of extent to which blood glucose is raised by 50 g cho containing food compared to 50 gm glucose. Replaced nutrients lost in refining of grains bread cornmeal cakes flour. Fortification the addition of one or more nutrients to foods vitamins a and d in milk. Functional food is modified to make them healthier ie egg beaters lactose free milk.
