1. textbook dietary/exercise analyses essay option

2. Please check your CBU student emails daily for messages from me and/or others No perfume/scent-reduced policy in updated online syllabus-online syllabus is the official version of the course syllabus-please check it frequently Everyone now has the four handouts?? Canada Food guide Food labelling Exercise guide Course syllabus

3. Lecture 2a 14 September 2015 Overview of Nutrition

4. Overview of lecture 1)Introduction-nutrition in a nutshell/nutritional choices 2)Nutrients defined 3)Science of nutrition 4) Next lecture- Planning a healthy diet-chapter 2

6. Nutrition-defined-narrow- Science of what we eat and its impact on us through: ingestion(I), digestion(D), absorption(A), transport(T), metabolism(M), excretion (E) (IDATME)

7. Nutrition-defined-broad Previous narrow definition plus psychology economics sociology and culture of food and eating

8. Food and hence nutritional choices depend on: personal preference habit ethnic heritage or tradition social interactions availability, convenience and economy of food positive and negative associations emotional comfort values body image nutrition for health

9. Nutrients defined: chemical substances obtained from food and used in the body to provide: a) energy, structural materials and regulating agents to support growth, maintenance, and repair of the body b) 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 one has: Essential or indispensable vs. non essential nutrients vs conditionally essential Also have non-nutrients-helpful, neutral, or harmful Alcohols Phytochemicals Additives, etc How to page 10-Rolfes et al. – homework

15. Science of nutrition Separating fact from rumour via studies: fig 1-4 and table 1-3 Rolfes et al Epidemiological (no intervention) -case-control, cross sectional, cohort Experimental (intervention) - animal, in vitro (eg cell culture), human

16. Fig. 1-4, p. 14

18. Science of nutrition -must follow good scientific method: question hypothesis data interpret data conclude question (s) Figure 1-3 Rolfes et al-eg vitamin D

19. Fig. 1-3, p. 12

20. Animal and Human Studies all studies must take into consideration -controls -double/single blind, -subject/animal numbers, -randomisation of experimental and control groups, -placebos in some cases for controls -replication-so as to determine the validity of the variable(s) measured

21. SCIENCE OF NUTRITION DETERMINES : a) If people meet requirements(recommendations) (how much (minimum) needed in diet) or if one is deficient for one or more nutrients b) Nutrient recommendations-page 17-21 Rolfes et al DRI (EAR/RDA/AI/TUI) c) TUI-toxicity d) How to tell about adequate nutrition Watch out for hucksters