PHYSCI 5 Lecture 1: PHYSCI 5 Week 1
Topics covered:
● Health→ disease→ origin of disease and prevention
● Diabetes
● Cancer
● High Blood Pressure
Objective of class:
● Not diet
● Food
● How to read food labels
3 Basic Units of Food
1. Sugar/carbohydrates
2. Proteins
3. Fats/Lipids
Calories
● Counting calories doesn’t matter because expert dieticians will be off by a few calories
because you can’t be completely sure that this food is XX amount of calories
● No matter how you count, food labels are off, and even a little off, you’ll be accumulating
the amt of diff throughout the year
● Not all calories created equal
● Quality > Quantity
○ Quality does make a difference
● The effect of each calorie is what affects you
○ This calorie → fat or actual energy
Good/Bad Carbohydrates
● Rarely is there food with ONLY carbs
Good/Bad Fats
● No food in the world with only 1 type of fat
Good/Very Good Proteins
● No bad proteins
Eating
● Why can’t we eat in moderation
● Saying moderation means that it’s your fault if you’re fat etc.
Chemistry → type of food
You can incorporate what foods you eat with
find more resources at oneclass.com
find more resources at oneclass.com
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PHYSCI 5 Full Course Notes
Verified Note
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Document Summary
Health disease origin of disease and prevention. 3 basic units of food: sugar/carbohydrates, proteins, fats/lipids. Counting calories doesn"t matter because expert dieticians will be off by a few calories because you can"t be completely sure that this food is xx amount of calories. No matter how you count, food labels are off, and even a little off, you"ll be accumulating the amt of diff throughout the year. The effect of each calorie is what affects you. Rarely is there food with only carbs. No food in the world with only 1 type of fat. Saying moderation means that it"s your fault if you"re fat etc.
