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Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
Clinical nutrition
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Clinical nutrition

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Dr.Ehab Aboueladab

Dr.Ehab Aboueladab

Published in: Health & Medicine
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  • 1. An Overview of Nutrition Clinical Nutrition
  • 2. Food ChoicesThe NutrientsNutrients in Foods and in theBody The Energy-YieldingNutrients:Carbohydrate, Fat, and ProteinThe VitaminsThe MineralsWater
  • 3. Nutrition Has played a significant role in your life. it will continue to affect you in major ways, depending on the foods you select.
  • 4. Food Choices  Personal Preference  Habit  Ethnic Heritage or Tradition  Social Interactions  Availability, Convenience, and Economy Positive and Negative Associations  Emotional Comfort  Values  Body Weight and Image  Nutrition and Health Benefits
  • 5.  A person selects foods for a variety of reasons. Whatever those reasons may be,food choices influence health. Individual food selections neither make nor break a diet’s healthfulness, but the balance of foods selected over time can make an important difference to health. For this reason, people are wise to think “nutrition” when making their food choices.
  • 6. Nutrients in Foods and in the Body Composition of Foods Composition of the Body Chemical Composition of Nutrients Essential Nutrients
  • 7. The Energy-Yielding Nutrients:Carbohydrate, Fat, and ProteinEnergy Measured in kCaloriesThe energy released fromcarbohydrates, fats, and proteins can bemeasured in calories—tiny units ofenergy so small that a single appleprovides tens of thousands of them. Toease calculations, energy is expressedin 1000-calorie metric units known askilocalories
  • 8. Elements in the Six Classes of Nutrients
  • 9. Energy from FoodsThe amount of energy a food providesdepends on how much carbohydrate,fat, and protein it contains.

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