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Class Notes for Nutrition and Food Sciences at University of Vermont

NFS 073 Lecture Notes - Lecture 23: Spiral Model, Community Organizing, Contract
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Why migrate to Vermont? - Estimated 1200-1500 migrant dairy workers - Mostly from Mexico - Beginning in about 200 - Push and pull Community organizing method: spiral model of popular education ...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 073 Lecture Notes - Lecture 25: Gentrification, Ecosystem Services
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Barriers and challenges - Gentrification - Land loss - Toxic environments (heavy metals) - Limited maximum yields - Vertical and intensive production methods promoted without sufficient proven success Who benefits? - Enoug...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 073 Lecture Notes - Lecture 26: Artisan Cheese, Maple Syrup, Cheesemaking
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Vermont artisan cheese and maple syrup: exploring the taste of place - Vermont has more than 40 cheesemakers, over 140 cheeses, in a state of under 626,000 people - Unlike bulk dairy production, artisan cheesemaking offers...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 073 Lecture Notes - Lecture 22: Unintended Consequences, Feedback, North American Free Trade Agreement
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Any action in the system will create a side effect or an unanticipated consequence Effects and consequences occur throughout the system - Where the coffee is planted - Where the coffee beans are roasted - Where the coffee ...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 143 Lecture Notes - Lecture 23: Chronic Obstructive Pulmonary Disease, Lean Body Mass, Constipation
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Cancer - Big goal: preserve lean body mass - Monitor nutritional deficiencies, ideally provide via whole foods. However be prepared to provide via supplementation - Addressing side effects ...

Nutrition and Food Sciences
NFS 143
Farryl Mac Kenna Bertmann
NFS 073 Lecture 19: Lecture 19
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Nutrition transition shift from undernutrition to overnutrition in developing countries Undernutrition inadequate consumption, poor absorption or excessive loss of nutrients Overnutrition overindulgence or excessive int...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 073 Lecture Notes - Lecture 14: Irreversible Process
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An industrial and global food system A system is not a connection of any old thing. A system is an interconnected set of elements that are organized in a way that achieves something. Starting from the local Vermont and mov...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 143 Lecture Notes - Lecture 14: Spina Bifida, Coronary Artery Disease, Riboflavin
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Vitamins Minerals in childhood and children with disabilities Watersoluble Vitamin C, Vitamin B2, B3, B6 B12 (Riboflavin, Thiamin, Niacin) act as coenzymes Deficiencies can cause depressed immune system response, Beri...

Nutrition and Food Sciences
NFS 143
Farryl Mac Kenna Bertmann
NFS 143 Lecture Notes - Lecture 13: Asian Americans, Early Head Start, National Health And Nutrition Examination Survey
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NFS 143 10/3/18 Health Status of U.S Adolescents - Over time, there is an increase in % of this population who are considered overweight/obese o Hypertension, hyperlipidemia (ill distribution of ...

Nutrition and Food Sciences
NFS 143
Farryl Mac Kenna Bertmann
NFS 143 Lecture Notes - Lecture 12: Osteopenia, Bone Mineral, Magnetic Core
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NFS 143 10/1/18 Cognitive and Affective Development During Adolescence - The brain develops during puberty; in particular, areas involved in regulation of behavior and emotion and in perception and evaluati...

Nutrition and Food Sciences
NFS 143
Farryl Mac Kenna Bertmann
NFS 223 Lecture Notes - Lecture 14: Reinforcement, Contingency Management, Consciousness Raising
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NFS 223 10/3/18 - what changes have you been thinking about o Contemplation stage Process of Change - 10 activities used to progress through stages of change - processes are cognitive and beha...

Nutrition and Food Sciences
NFS 223
Farryl Mac Kenna Bertmann
NFS 143 Lecture Notes - Lecture 12: Early Head Start, School Breakfast Program, Hyperlipidemia
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Health status of US adolescents - Increase in % of this population who would be considered overweight/obese - Higher rates of hypertension, hyperlipidemia, and type 2 diabetes - Higher rates of cardio...

Nutrition and Food Sciences
NFS 143
Farryl Mac Kenna Bertmann
NFS 073 Lecture Notes - Lecture 13: Keurig Green Mountain, King Arthur Flour, Maple Syrup
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Food Consumption in VT We have firm data that local food expenditures equal at least 2.5 (51 million) of total food expenditures in 2010 (see Goal 13). But data was unavailable from several key sources, including food dis...

Nutrition and Food Sciences
NFS 073
Trubek
NFS 223 Lecture Notes - Lecture 13: Ethnocentrism, Motivational Interviewing, Cardiovascular Disease
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NFS 223 10/1/18 Cultural Competence in Counseling Health Disparities in Diverse Populations - Healthy People 2020 goals: o Increase quality years of life o Create social and physical envir...

Nutrition and Food Sciences
NFS 223
Farryl Mac Kenna Bertmann
NFS 143 Lecture Notes - Lecture 11: Deductive Reasoning, Eating Disorder, National Health And Nutrition Examination Survey
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Cognitive and affective development during adolescence The brain develops during puberty; in particular, areas involved in regulation of behavior and emotion and in perception and evaluation of risk and reward undergo con...

Nutrition and Food Sciences
NFS 143
Farryl Mac Kenna Bertmann

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