UW-Madison NUTRSCI 132 - Nutrition and the Environment Continued (2 pages)

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Nutrition and the Environment Continued



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Nutrition and the Environment Continued

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Lecture number:
38
Pages:
2
Type:
Lecture Note
School:
University of Wisconsin, Madison
Course:
Nutrsci 132 - Nutrition Today
Edition:
1
Documents in this Packet

Unformatted text preview:

NUTR SCI 132 Lecture 38 Outline of Last Lecture I Nutrition and the Environment a Locally produced food b Sustainable Agriculture c Animal Products Outline of Current Lecture I Animal Consumption a Pro b Con II Energy Balance and Climate Change Current Lecture I Nutrition and Environmental Impact a Animal Consumption i Cons 1 Feed Conversion Ratio a Pounds of feed to make 1 pound of product i Trout very efficient ii Beef extremely inefficient 1 Varies according to method used to raise cattle ii Pro 1 Carbon sequestration a Can build organic matter into the soil if raise grass fed cattle 2 Use of human inedible feeds a Grass These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute II b Orange Peels c Brewery wastes 3 Land not suitable for food crops a Grass fed beef i Efficient animal production 4 Nutrients from Animal Foods a Protein b Calcium c Iron d Vitamin D e Zinc f Vitamin B 12 Only one that can ONLY be found in animals 5 How much meat should I eat a MyPlate recommendation i 5 7 oz day ii US average all meats 8 5 oz day b Experiment with plant proteins c Eat frozen fish d Poultry b Eat whole minimally processed foods i Less packaging ii Less nutrient loss Energy Balance and Climate Change a Fossil fuels have replaced human labor i Human Power 1 Biking and walking 2 Mowing shoveling snow 3 Requires a Pedestrian friendly cities bike paths trails greenspace b Result is an excess of CO2 and an accumulation of fat



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