SPH-S 263 1nd Edition Lecture 10 Outline of Last Lecture I. Personal Skills-Practice and its five stepsII. 6 classes of nutrients1. Macronutrientsa. Carbohydratesb. Fats c. Proteins2. Micronutrients III.Food Groupsd. Grainse. Vegetablesf. Fruitsg. Oilsh. Beans, nuts, and seedsi. Animal products IV. 4 key words to rememberOutline of Current Lecture I. Three foods that are linked to the rise of obesityII. Carbohydratesa. Grainsb. Vegetablesc. Fruitd. Simple CarbsIII. Fatsa. Oilb. Saturated fatsIV. Proteinsa. Beans, nuts, and seedsb. Animal Products (meat and dairy)c. “Bad” animal products V. Facts to knowCurrent LectureThese 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.I. Three foods that are linked to the rise of obesity - Soda- French Fries- Potato ChipsII. Carbohydrates a. Grains: 6-11 servingsb. Vegetables: 3-5 servingsc. Fruit: 2-4 servingsd. Simple carbs: refined, white grains (3-5 servings) and baked goods and sweets (1-2 servings)III. Fatsa. Oil: 2 tablespoonsb. Saturated fats: Fast food and snacks (1-2 servings)IV. Proteins a. Beans, nuts, and seeds: 2-3 servingsb. Animal products (meat and dairy): 2-3 servingsc. “Bad” animal products: 1-2 servings, red meats (cows and pigs), packaged lunch meats, BBQ sauce, teriyaki sauce, whole milk, cheese, and butterV. Facts to know- Moderation: not eating and working out too much- Variety: select from all food groups- Process foods (western diet) leads to obesity, diabetes, cancer, etc.- Wide variety of improvement in health leads to not as much chronic
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