FNH 250- Midterm Exam Guide - Comprehensive Notes for the exam ( 42 pages long!)

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Published on 5 Oct 2017
School
Course
Professor
UBC
FNH 250
MIDTERM EXAM
STUDY GUIDE
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Overview of Nutrition & Diet Quality
FNH 250 Framework
What is this nutrient?
Why do we need it?
Where do we get it?
What happens if we get too little (i.e. deficiency) or too much of it?
Common examples of nutrients that work together:
Vitamin and calcium important for bone health
Iron and vitamin C (in women)
Controversy Ideas
Alkaline diets
Organic foods more nutritious than conventional
Low CHO diets vs. low fat diets for weight loss
Removing red meat
Vegan diets are healthier
Paleo diet
Dairy products impact on bone health
Juicing and juice cleanses
Replacement sugars
Intermittent fasting
Definitions
Nutrition
the nutrients found in food and how our body handles
them
Absorption is to break the food apart to extract the nutrients
They are external to the body until they are absorbed across
the wall of the intestines
What comes out through excretion in urine are nutrients that
have been processed and filtered (after absorption)
Nutrient
Essential nutrient
must meet three criteria
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calorie
a very small unit that measures energy (too small to measure
food)
kilocalorie
(kcal or Cal) a unit of energy measurement representing
the amount of heat required to raise the temperature of one kilogram
of water by 1°C
*alcohol is
not
a nutrient (slide 30)
Goal: moderate intake what you want to go for in a healthy diet
Classes of Nutrients
1. Water most important e.g. kidneys would shut down without
water, involved in hydrolysis/condensation reactions, solvent
medium like in blood (inorganic)
Macronutrients
1. Carbohydrates (CHO) there is no carbohydrate in animal
food except for milk (has lactose) and products of milk
2. Lipids (FAT) twice as energy dense as CHO and PRO (7
kcal/gram for alcohol); consists of fat (solid) and oils (liquid)
3. Protein (PRO)
Micronutrients (we need and consume them in small amounts) 0
kcal/g, indirectly provide energy by supporting enzymes that break
down macronutrients (enzyme action)
1. Vitamins (VIT) organic (susceptible to break down both
external and internal to the body)
2. Minerals (MIN) inorganic (resistant to break down)
Planning & Assessing a Healthy Diet
Dietary Reference Intakes (DRI) “reference values”
1. Estimated Average Requirement (EAR)
2. Recommended Dietary Allowance (RDA)
3. Adequate Intake (AI) e.g. Sodium has an AI
4. Tolerable Upper Intake Level (UL)
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Document Summary

Vitamin and calcium important for bone health. Controversy ideas: alkaline diets, organic foods more nutritious than conventional, low cho diets vs. low fat diets for weight loss, removing red meat, vegan diets are healthier, paleo diet, dairy products impact on bone health, replacement sugars. Nutrition the nutrients found in food and how our body handles them. Absorption is to break the food apart to extract the nutrients. They are external to the body until they are absorbed across the wall of the intestines. What comes out through excretion in urine are nutrients that have been processed and filtered (after absorption) Goal: moderate intake what you want to go for in a healthy diet. Classes of nutrients: water most important e. g. kidneys would shut down without water, involved in hydrolysis/condensation reactions, solvent medium like in blood (inorganic) Rda/ai reflects controversies and confident level (solid evidence) Eating well with canada"s food guide moved from food rules to a guide.

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