NFSC 340 Study Guide - Midterm Guide: Usda National Nutrient Database, Dietary Fiber, Food Coloring

• School: Chico State University
• Department: Nutrition and Food Science
• Course: NFSC 340
• Professor: Lauren Atwell- Housely

Document Summary

*nutrients: macronutrients-water, carbohydrates (4 kcal), protein (4 kcal), lipids (9 kcal) (provide kcal) Micronutrients- vitamins (organic, there are 13 total plus choline, helps regulate chemical rxns in body) and minerals (inorganic) *non-nutrients: phytochemicals, zoochemicals, probiotics, prebiotics, fiber, alcohol (7 kcal), Be able to identify possible sources and possible negative outcomes of receiving nutrition misinformation. *nutrient information two main types: nutrient content and nutrition and health relationships. *misinformation: incorrect or unsubstantiated/unproven nutrition information that may misguide consumers. Health risks, false hope/wasted $, frustration and lack of trust, may prevent seeking out credible nutrition advice from qualified healthcare pros. Know sources of reliable nutrition information (multiple types of information) Verified and provided by qualified healthcare professionals, contain info backed by solid evidence, contain balance info and responsible recommendations, does not make grandiose statements, cites sources, discuss health benefits and risks, recommend physician before taking action. Nutrition facts panel, usda national nutrient database for standard reference, research articles, some restaurant websites.