1. Please ensure you have the correct course syllabus
-this is Nutrition 2107-please see correct course syllabus on my website (under Nutrition 2107) and on moodle
The online syllabus is the official version and may change from time to time-please check for updates.

2. Canada food guide and physical activity guidelines-please bring both of these items to lecture on 16 January

3. Artificial sweeteners including aspartame are believed to cause weight gain (a yet to be demonstrated biochemical mechanism would be ideal proof). Therefore, a given combination of diet drinks/foods and exercise may not lead to weight loss.
Also aspartame is a problem in phenylketonuria – phenylketonuria results in build up of phenylalanine in the blood (phenylalanine is part of aspartame). Phenylalanine build up in the blood reduces intellectual capacity and cause other issues (neurological problems such as seizures and tremors, abnormally small head (microcephaly), behavioral, emotional and social problems in older children and adults, and significant health and developmental problems)
That said a healthy diet and exercise are best for weight control; hence one can avoid artificial sweeteners in my view.

4. Lecture 2
9 January 2018
Overview of Nutrition

5. Overview of lecture 1) Introduction -sports nutrition in a nutshell
2) Nutrition and Nutrients defined
3) Nutrients classified
4) Science of nutrition
5) Next lectures- 11 January- IDATME and its regulation
16 January-Canada’s food guide and DRIs, food labels, six dietary principles, physical activity guidelines

6. SPORTS NUTRITION IN A NUTSHELL
Choices of quantity and quality of nutrition have significant impact on athletic performance
“A Proper Diet Can’t Make An Average Athlete Elite, But A Poor Diet Can Make An Elite Athlete Average”

7. Nutrition-defined-narrow
science of what we eat and its
impact on us through:
ingestion
digestion
absorption transport
metabolism excretion
IDATME

8. Nutrition-defined-broad
previous narrow definition
plus
psychology, economics,
sociology, and culture of
food and eating

9. Nutrients defined
chemical substances obtained from food and used in the body to provide:
-energy, structural materials and
regulating agents to
support growth, maintenance,
repair of the body and athletic performance
-possible disease prevention and reduction

10. Nutrients classified
Energy yielding
Non-energy yielding
Non-nutrients

11. Energy yielding nutrients
-all organic-carbon containing
Carbohydrates
Lipids
Proteins
4/9/4 kcal/gm – remember calories are really kcal
17/37/17 kjoules/gm
-energy for warmth, body maintenance
(build new compounds/turnover), movement

12. Non-energy yielding nutrients
-but can assist in deriving energy
Vitamins-organic
Minerals-inorganic-non-carbon containing
Water-inorganic

13. In food, nutrients are also classified as:
Essential or indispensable vs. non essential nutrients vs. conditionally essential
Also have non-nutrients-helpful, neutral, or harmful
Alcohols
Phytochemicals
Additives- e.g. food colouring
Preservatives- e.g. nitrogen containing molecules that are anti-bacterial

14. Science of nutrition Separating fact from rumour via studies:
Epidemiological (no intervention)
-case-control, cross sectional, cohort
Experimental (intervention)
- animal, in vitro (eg cell culture), human

15. Figure 1.4: Examples of Research Designs.
Fig. 1-4, p. 14

17. Science of nutrition
-all investigations follow good scientific method:
question hypothesis data
interpret data conclude
question (s)

18. Figure 1.3: The Scientific Method.
Research scientists follow the scientific method. Note that most research generates new questions, not final answers. Thus the sequence begins anew, and research continues in a somewhat cyclical way.
Fig. 1-3, p. 12

19. Summary of lecture 1)Introduction -sports nutrition in a nutshell
2) Nutrition and Nutrients defined
3) Nutrients classified
4) Science of nutrition
5) Next lecture- 11 January- IDATME, DRIs