Kin 110 Ch 1 Notes.pdf

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Department
Biomedical Physio & Kines
Course
BPK 110
Professor
Mandana Salajegheh
Semester
Fall

Description
Kin110Chapter1: FoodChoices, Nutrientsand Nourishment September-10-12 9:42AM  Science of nutrition improves our food choices by identifying the amounts of nutrients that we need, Overview the best food courses of those nutrients, and the other components in food that may be helpful or In this unit we will introduce some basic concepts that will be used throughout the harmful course. We will learn what nutrients are, • Nutrition: the science of foods and their components (nutrients and other substances) o Including: how they affect our health, and what happens if we have too much or too little  The relationships to health and disease (actions, interactions, and balances) of them. We will also explore what it  Processes within the body (ingestion, digestion, absorption, transport, means to have a healthy diet and what functions, and disposal of end products) standards determine what “healthy”  The social, economic, cultural, and psychological implications of eating • Food preferences start out early in life; changes as we grow b/c of interaction with social means. surroundings • Top FOUR influences on food choices: 1) Taste Learning Objectives  Explain reasons for food choices 2) Texture and the different influences on 3) Cost 4) Convenience these choices. • Age is a factor in food preferences  Define nutrition and describe the nutrients. o asbabies: willingness to try new things need to experiment this when they’re babies so when they grow, they won’t experience food neophobia (a dislike for  Evaluate online (and other anything new or unfamiliar) sources) nutrition information for credibility and describe the Sensory Influences characteristics of credible nutrition information. • People use flavor as a collective experience that describes both taste and smell; use texture, color, moisture and temperature too  Describe nutrient • FOUR tastes: sweet, sour, bitter, salty recommendations and explain how these recommendations are set. • Umami: a Japanese term that describes a delicious meaty or savory sensation; chemically: this taste detects the presence of glutamate (an amino acid found in MSG)  Discuss general implications of dietary choices on human health. Cognitive Influences  Explain and apply tools for • Cognitive = thoughts and feelings – affect food choices planning a healthy diet. • Habits o Probably reflections of parents’ eating habits • (dis)comfort foods o Comfort foods = positive reinforcement from childhood; used as a reward for good behavior o Discomfort food = negative reinforcement from childhood; eat food = get sick; no dessert = don’t finish dinner • Food cravings o Chocolate & ice cream = top 2 food cravings o Pica: the craving and consumption of nonfood items such as dirt, clay, or laundry starch (sometimes pregnant women crave this b/c of lack of iron or other nutrient) • Media – advertising and promotion o Increase sales for particular brand, but also increase sales for what that brand is promoting • Social factors o Social facilitation (encouragement of the interactions between people) can affect your eating behavior – food intake increases o Social pressures can restrict food intake & selection Environmental Influences  Environment = where you live, how you live, who you live with = affective in food choices  Economics o Which foods are most accessible? = depends: where you live & surrounding climate  Ie: income = want a lobster dinner but only have a hot dog budget  Lifestyle o Fast- paced society = little time or patience for food prep  leads to store bought ready foods and heat-and-eat foods Cultural Influences  Religion o Fasting, restrictions on foods/alcohol, etc  Cultural cuisine Introducing the Nutrients  Food = mixture of chemicals, some are essential for normal body function  Nutrients: essential chemicals; any substances in food that the body can use to obtain energy, synthesize tissues, or regulate functions  food provides nutrients  body CANNOT make or make enough of these essentialnutrients (substances that must be obtained from the diet because the body either cannot make them or cannot make enough of them)  SIX classes ofnutrients: 1) Carbs 2) Lipids (fats and oils) 3) Proteins 4) Vitamins 5) Minerals 6) Water Definitions of Nutrients Definitions of Nutrients  Focus on functions of nutrients in the body so that we see why they’re important in the diet  Why focus on what happens in its absence? o A nutrient is a chemical whose absence from the diet for a long enough time results in a specific change in health; aka: person has a deficiency of that nutrient o It must also be true that putting the essential chemical back in the diet will reverse the change in health – if done before permanent damage occurs  Phytochemicals: substances in plants tha
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