BIO 196 1st Edition Lecture 3Outline of Last Lecture I. Steps to if you value WellnessII. Top 4 killers in the U.S. III. Cost of Cardiovascular DiseasesIV. Primary v. Secondary PreventionV. 7 Goals of Cardiovascular Health (for age 20 and up) [Less than 5% of Americans meet these goals]VI. Kids between 12-19 years oldVII. Kids 12 and underVIII. SmokingIX. Intro to NutrientsOutline of Current Lecture I. Organic NutrientsII. Organic FoodsIII. Non-NutrientsIV. BPA bisphenol AV. Functional FoodsVI. EnergyCurrent LectureI. Organic Nutrientsa. Nutrients that contain carbonThese 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. Organic Foodsa. Not nutritionally different- just pesticide differenceIII. Non-Nutrientsa. Can’t be a vitamin or mineralb. Can have a positive, negative or no effect on our healthc. Example: fiber, phytochemicalsIV. BPA bisphenol Aa. Chemical found in epoxy resins and polycarbonate plasticsb. Used in hard plasticsc. Banned in baby bottles/sippy cups 2012d. Lining of canned foods and beverage containerse. In many animals (especially young) had more neuro-endocrine disorders (affects hormones and growth)V. Functional Foodsa. Contain significant nutrients or non-nutrient promoting substancesb. Recommended Dietary Allowance of Ironi. Women 18-50 yrs: 18 mgii. Men 19-70 yrs: 9 mgVI. Energya. One function of nutrientsb. Capacity t do workc. Adenosine Triphosphate (ATP) – energy for human cellsd. Kilocalories = Calories; way Energy content is typically expressede. 3 of 6 nutrients provide caloriesi. Carbs = 4kcal/gramii. Fat = 9kcal/gramiii. Protein = 4kcal/gramf. Alcohol (a non-nutrient) =
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