UW-Madison NUTRSCI 132 - A Balanced Diet (3 pages)
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A Balanced Diet
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- Lecture number:
- 5
- Pages:
- 3
- Type:
- Lecture Note
- School:
- University of Wisconsin, Madison
- Course:
- Nutrsci 132 - Nutrition Today
- Edition:
- 1
Documents in this Packet
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9 pages
-
Lecture 39: Bridging the Gap Between Thoughts and Action
3 pages
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Lecture 38: Nutrition and the Environment Continued
2 pages
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Lecture 37: Nutrition and the Environment
2 pages
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Lecture 36: Phytonutrients and Carcinogenesis
4 pages
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Lecture 36: Microbial Food Safety
4 pages
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Lecture 32: Pregnancy and Phytonutrients
5 pages
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Lecture 35: Phytonutrients and Carcinogenesis
4 pages
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4 pages
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4 pages
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Lecture 31: Deficiencies and Phytochemicals
4 pages
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15 pages
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Lecture 30: Food Sources and Processing
4 pages
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Lecture 29: Vitamin and Mineral Sources
5 pages
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5 pages
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Lecture 27: Red Blood Cells and Bones
5 pages
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5 pages
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Lecture 25: Water, Vitamins and Minerals
4 pages
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Lecture 24: Water and Electrolytes
4 pages
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Lecture 23: Exercise and Nutrition Intake
3 pages
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Lecture 22: Exercise and Energy Sources
3 pages
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3 pages
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9 pages
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Lecture 20: Obesity, Eating Disorders and Exercise
3 pages
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4 pages
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3 pages
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Lecture 17: I. Energy Balance, Body Composition and Obesity
3 pages
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3 pages
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Lecture 15: Lipids and Heart Attack
5 pages
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4 pages
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Lecture 13: Proteins and Lipids
5 pages
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4 pages
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19 pages
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Lecture 11: Alcohol and Health Consequences
5 pages
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7 pages
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Lecture 9: Carbohydrates, Diabetes & Glycemic Effect
3 pages
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Lecture 8: Carbohydrates Continued
4 pages
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4 pages
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Lecture 6: Physiology for Nutrition
4 pages
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Lecture 3: Evolution of the Human Diet
2 pages
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Lecture 2: The Science of Nutrition
4 pages
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Lecture 4: Evolution of the Human Diet and Modern Consequences
3 pages
Unformatted text preview:
NUTR SCI 132 Lecture 5 Outline of Last Lecture I Food Security in pre industrial societies II Biological Adaptations for dealing with food shortages III Comparing Ancient pre industrial Diets to Modern Diet a Patterns of Health and Diseases IV Modern Nutritional Recommendations Outline of Current Lecture I Dietary Guidelines for Americans a Foods and food compounds to increase decrease II MyPlate gov III Food Labels Current Lecture I Dietary Guidelines for Americans a Balancing calories to manage weight 60 American adults overweight i Improved Eating Physical Activity ii Decrease intake and or Increase expenditure to reduce weight iii Decrease Inactivity e g screen time b Foods and food compounds to reduce i Decrease sodium 1 Linked to high blood pressure 2 Moderation not elimination ii 10 of k cals from saturated fat animal fat 1 Linked to heart disease iii 300 mg day of cholesterol 1 Similar sources as sat fat also linked to heart disease iv Decrease trans fat 1 Process of hydrogenation creates Trans fats a Trans fats are man made 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 2 In this case not moderation a Eat as little as possible ideally none v Reduce refined grains 1 Whole wheat contains a Germ vitamins minerals b Endosperm starch and protein c Bran fiber vitamins minerals 2 White flour refined grains only have endosperm vi If alcohol is consumed do so in moderation 1 Men 1 2 drinks day 2 Women 1 drink day c Foods and Nutrients to Increase i Fruits and Vegetables 1 Fewer Calories 2 More Nutrients 3 Protection from chronic diseases 4 Vegetables to especially focus on a Orange Yellow i B carotene b Green leafy c Legumes ii Make at least half of grains whole grains 1 Absorbed more slowly 2 More nutrients iii Consume fat free or low fat milk products 1 Fat in milk products is saturated iv Eat a variety of Proteins 1 Beware of fats a Lean meats b Poultry c
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NUTR SCI 132: exam 2
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