GKIN 100 1st Edition Lecture 6Outline of Last Lecture I. MacronutrientrsII. Food digestionIII. CarbsIV. FatsV. ProteinsVI. VitaminsVII. MineralsVIII. AntioxidantsIX. WaterOutline of Current Lecture II. The American Dieta. ObesityIII. Vegetarian DietIV. Serving SizesV. Sources of Iron and CalciumVI. Sources of EnergyVII. Food LabelsVIII. Dietary SupplementsCurrent LectureNutritionWe all put food in our body, but then what happens? What do the different kinds of food do?60-70% daily energy expenditure maintains vital body functions. 10% digests food, and 20-30% goes toward physical activity. Obesity - 68% of amercan adults qualify as being obese. The amount of obesity in the american population increased 12% from 1960 - 2005. For example, now today 12.4% of kids 2-5 years old, and 17% of kids 6-11 years old are overweight. This is why Michelle Obama has begun programs etc. to make sure that nutrition is getting into the school system and feeding children nutritious food. 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.DRI - DIetary Reference IntakesRDA - Recommended daily allowanceAI - Adequate IntakeUL - Upper intake levelVegetarian DietDiets such such as the mediterranean diet have been shown to produce greater longevity in the population. A vegetarian diet helps to lower cholesterol, since cholesterol generally comes from meat products, and is lower in saturated fat. Problems and concerns with the vegetarian diet are: calcium and iron (important for bone growth) zinc, and Vitamin B-12.Examples of how we supplement necessary dietary ingredients in society today: SALT is often iodized as a response to problems in thyroid function. Fluoride is put in WATER to protect against tooth decay. choosemyplate.gov -> is a great resource but its important to recognize that everyone’s plate will look different according to individual needs. The key is moderation!Serving size: Obviously, serving sizes are going to depend on the food. 3-5 ounces of meat is more than enough (which is concerning when you think about show such as Man V. Food wherethey consume overy 40 ounces of meat). Goals should be to decrease fried foods and sugars and increase fruits and vegetables. Diet concerns for Women: Calcium and IronSources of Iron: ● Legumes● enriched cereals● whole grains● soy products (tofu)● pumpkin and squash seeds● dried fruit● baked potato (with skin)Sources of Calcium:● bok choy● brocoli● collard greens● okra● turnip greens● kale ● tofu● figs● soybeans● tempahAthletes: Feretin levels are an important body marker. They often require special attention to a well-balanced diet. Men: Vitamins and minerals from fruits and vegetables are often lower thanthey should be. College Students; Breakfast is important! Older adults: calcium is very importantfor bone health.Sources of Energy:1. Carbohydrates: 4 CAL per 1 g2. Protein: 4 CAL per 1 g3. Fat 9 CAL per 1 g4. Alcohol (NOT A SOURCE OF NUTRITION) 7 CAL per 1 gFood Labels: LImit saturated fats, keep sodium < 10%, look for higher protein levels to get that full feeling, and keep vitamins and minerals high. WHen you are first checking a food label, look at the calories. Then the DV%. Then ask, where do these calories come from? and using the information above figure out which calories come from Carbs, Protein, or Fats. Dietary SUpplements: Be careful, be wary. Not everything included in supplement is always on the label because it is not regulated by the FDA. May contain powerful bioactive