UW-Madison NUTRSCI 132 - Evolution of the Human Diet (2 pages)
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Evolution of the Human Diet
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- Lecture number:
- 3
- Pages:
- 2
- 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
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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 2: The Science of Nutrition
4 pages
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3 pages
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Lecture 4: Evolution of the Human Diet and Modern Consequences
3 pages
Unformatted text preview:
NUTR SCI 132 Lecture 3 Outline of Last Lecture I Scientific Method II Observational Studies III Interventional Outline of Current Lecture I Analysis of Methods of Research II How has the diet evolved over time a Hunter gatherers b Agriculturalists Current Lecture I Analysis of Methods of Research CONTROL Animals II GENERALIZABILITY Clinical Trials Epidemiology a Animal Studies i High Control low generalizability b Epidemiology i Most generalizable low control can only study what people are already doing c Clinical Trials i Less generalizable Lab is not the same as the real world ii Not as good of control as animals studies iii Best compromise 1 Hardest to execute d Just one type of study is insufficient i Ideally researcher should have many studies as well as many types How has the Human Diet Evolved Over Time 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 a Hunter Gatherers i Could not be picky with food ii Not many modern hunter gatherers lef 1 Inuits in Alaska a Live in Tundra not much to eat i Seafood 2 Native Americans a Fairly high food security wild rive grew corn i Buffalo iii The need to get food dictates your life 1 Follow the food iv Processing very important in order to maximize amount of nutrients you can obtain from environment v Likely more gathering of plant foods than hunting for most people groups b Agriculturalists i Corn is most productive crop calories acre 1 Niacin in corn is not readily available to digest bioavailable a Mexicans grind up corn and treat with lime calcium carbonate i This process makes niacin bioavailable ii Agriculture only began 8 000 5 000 years ago 1 Only 2 3 of our genes have changed as a result iii Potatoes from Peru 1 Wild potatoes have a toxin a Treated with clay to neutralize orb Breed modern potato so it doesn t have toxin iv Today only 1 Americans involved in Agriculture but everyone celebrates Thanksgiving a
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NUTR SCI 132: exam 2
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