NTDT200 Lecture Notes - Lecture 1: Dietary Reference Intake, Energy Density, Vitamin K

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: leefeltd

Document Summary

Factors that affect food choices: emotions, values, body weight and image, nutrition and health benefits, media, preferences, habit, ethnic heritage and religious cuisine, social interactions, availability, convenience and economy, positive and negative associations. Composition of foods: mostly made up of water and macronutrients (carbohydrates, protein, fat); tiny amounts of micronutrients (vitamins and minerals) and other compounds. Measuring energy: 1 kilocalorie = 1000 calories (amount of heat energy necessary to raise the temperature of 1 kg of water by 1 degree celsius) kcal values of macronutrients: carb: 4 kcal/gram, fat: 9 kcal/gram, protein: 4 kcal/gram. **alcohol contributes 7 kcal/gram but is not considered a nutrient. Energy density (kcal/gram): calories / grams ex: 500 kcal / 450 grams. 500 kcal / 144 grams < more energy density (more calories per gram) ****focus on low density foods eating less calories and getting more nutrients.