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Semester

Class Notes for NUSC 1165 at University of Connecticut

Fundamentals of Nutrition

NUSC 1165
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NUSC 1165 Lecture 26: NUSC 1165 26
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Why Vegetarian? The more plant based foods in your diet, the less a...

Nutritional Sciences
NUSC 1165
Mobley
NUSC 1165 Lecture 30: NUSC 1165 30
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3 key components of losing weight are diet, exercise, and behavior ...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 29: NUSC 1165 29
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Weight Management Consider person with BMI between 2529.9 (overweig...

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NUSC 1165
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NUSC 1165 Lecture 28: NUSC 1165 28
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Normal BMI is considered the healthiest BMI BMI classifications do ...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 31: NUSC 1165 31
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Vitamin Chemical Form(s), Function (s) Deficiency symptoms Groups a...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 27: NUSC 1165 27
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Regulation of Food Intake Begins in brain o Ghrelin...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 32: NUSC 1165 32
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Vitamin Other names; Function (s) Deficiency symptoms Groups at Spe...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 22: NUSC 1165 22
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In terms of heart disease falls under big category of cardiovascula...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 25: NUSC 1165 25
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Proteins All proteins are made from amino acids All amino acids hav...

Nutritional Sciences
NUSC 1165
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NUSC 1165 Lecture 19: NUSC 1165 19
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Lipids 4 major classes 1. Sterols (cholesterol): used to make sex h...

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NUSC 1165
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NUSC 1165 Lecture 20: NUSC 1165 20
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Chylomicron high in Triglycerides from diet VLDL high in triglyceri...

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NUSC 1165
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NUSC 1165 Lecture 23: NUSC 1165 23
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Heart Disease Leading cause of death throughout the world Blood ves...

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NUSC 1165
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NUSC 1165 Lecture 21: NUSC 1165 21
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Sterols all these geometrical structures, fatty acids at the ends. ...

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NUSC 1165
Mobley
NUSC 1165 Lecture 18: NUSC 1165 18
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Complications of Diabetes Greater risk of stroke due to hypertensio...

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NUSC 1165
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NUSC 1165 Lecture 24: NUSC 1165 24
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Want to prevent 1 of or all 3 major events 1. How Can We Decrease C...

Nutritional Sciences
NUSC 1165
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