Chapter 3
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The document discusses key concepts in nutrition including definitions of nutrients, macronutrients, micronutrients and calories. It addresses recommended daily intakes of major nutrients like carbohydrates, fiber, fats and proteins. Diseases of dietary excess like cancer and cardiovascular disease are among leading causes of death in developed countries. Proper nutrition requires supplying all essential nutrients for normal tissue function and energy production through a balanced diet.
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Chapter 3
The document discusses key concepts in nutrition including defining nutrients and differentiating between macronutrients and micronutrients. It addresses the essential nutrients needed by the body, which include carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates are identified as the major source of calories used for energy. Simple and complex carbohydrates are defined, along with soluble and insoluble fiber. Fats are also discussed as the most concentrated energy source.
Macronutrients & Micronutrients Differences: Importance at Rest & During Exer...
Macronutrients & Micronutrients Differences: Importance at Rest & During Exer...Carmen Maendel ISSA Certified (Fitness & Nutrition)
Macronutrients and micronutrients differ in the quantities needed by the body. Macronutrients like carbohydrates, proteins and fats are required in large amounts and provide energy, while micronutrients such as vitamins and minerals are needed in smaller amounts to support bodily functions. At rest, the majority of energy comes from fats, but during exercise carbohydrates and proteins become more important fuel sources. Both macronutrients and micronutrients from whole foods are essential to health, especially for athletes.Dr. Eric Berg - USDA Dietary Guidelines: Why aren't they telling us to eat li...
USDA Dietary Guidelines: Why aren't they telling us to eat like pigs? - Dr. Eric Berg, North Dakota State University, from the 2018 Iowa Pork Congress, January 24 - 25, 2018, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2018-iowa-pork-congress
Consumption of saturated animal fats in the diet of humans may decrease the r...
Fats, as part of the human dietary regime are a concentrated source of energy. Animals contain saturated and plants contain unsaturated type of fatty acids. In this prospective research, the role of animal saturated fatty acids is highlighted and is proven to be a rational dietary source for the human diet. Saturated fats consumption is a wise choice in order to reduce the coronary heart disease risk, although it is believed in an opposite way. Researching through the healthiest tribes and knowing the biological function of saturated fats, and considering that eukaryotic cells need saturated fats to function properly, made this research important to conclude the rational dietary choice of edible fats and oils.
Unit 2: NUTRITION
The document discusses nutrition and the digestive system. It explains that nutrition is a vital function by which living things obtain nutrients and energy from food and drink. The digestive system breaks down food into nutrients and transports them through the circulatory system to provide energy and growth. Key parts of the digestive system mentioned include the mouth, esophagus, stomach, small intestine, and large intestine.
Nutritional Aspects of Metabolic Syndrome
Martin Banschbach presented on the nutritional aspects of metabolic syndrome. He discussed how pushing glucose or fructose into the liver can lead to abdominal obesity and metabolic syndrome. The presentation covered how different starches are digested at different rates based on their amylose and amylopectin content. A low glycemic diet can help lower blood glucose and HbA1c levels. Choosing foods with a low glycemic load using resources like NutritionData.com can help manage metabolic syndrome.
Carbohydrates functions and sources
Carbohydrates are an important macronutrient that provide the body's main source of energy. They are composed of carbon, hydrogen, and oxygen and break down into glucose, which is absorbed into the bloodstream, causing insulin levels to rise. The two main types of carbohydrates are sugars and starches. Carbohydrates have many important functions like regulating blood sugar levels, providing quick energy, influencing hunger and fullness, and supporting mood and brain function. Sources include fruits, vegetables, grains, dairy and legumes. Adults should aim to get 45-60% of daily calories from carbohydrates.
Recommended
Chapter 3
The document discusses key concepts in nutrition including defining nutrients and differentiating between macronutrients and micronutrients. It addresses the essential nutrients needed by the body, which include carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates are identified as the major source of calories used for energy. Simple and complex carbohydrates are defined, along with soluble and insoluble fiber. Fats are also discussed as the most concentrated energy source.
Macronutrients & Micronutrients Differences: Importance at Rest & During Exer...
Macronutrients & Micronutrients Differences: Importance at Rest & During Exer...Carmen Maendel ISSA Certified (Fitness & Nutrition)
Macronutrients and micronutrients differ in the quantities needed by the body. Macronutrients like carbohydrates, proteins and fats are required in large amounts and provide energy, while micronutrients such as vitamins and minerals are needed in smaller amounts to support bodily functions. At rest, the majority of energy comes from fats, but during exercise carbohydrates and proteins become more important fuel sources. Both macronutrients and micronutrients from whole foods are essential to health, especially for athletes.Dr. Eric Berg - USDA Dietary Guidelines: Why aren't they telling us to eat li...
USDA Dietary Guidelines: Why aren't they telling us to eat like pigs? - Dr. Eric Berg, North Dakota State University, from the 2018 Iowa Pork Congress, January 24 - 25, 2018, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2018-iowa-pork-congress
Consumption of saturated animal fats in the diet of humans may decrease the r...
Fats, as part of the human dietary regime are a concentrated source of energy. Animals contain saturated and plants contain unsaturated type of fatty acids. In this prospective research, the role of animal saturated fatty acids is highlighted and is proven to be a rational dietary source for the human diet. Saturated fats consumption is a wise choice in order to reduce the coronary heart disease risk, although it is believed in an opposite way. Researching through the healthiest tribes and knowing the biological function of saturated fats, and considering that eukaryotic cells need saturated fats to function properly, made this research important to conclude the rational dietary choice of edible fats and oils.
Unit 2: NUTRITION
The document discusses nutrition and the digestive system. It explains that nutrition is a vital function by which living things obtain nutrients and energy from food and drink. The digestive system breaks down food into nutrients and transports them through the circulatory system to provide energy and growth. Key parts of the digestive system mentioned include the mouth, esophagus, stomach, small intestine, and large intestine.
Nutritional Aspects of Metabolic Syndrome
Martin Banschbach presented on the nutritional aspects of metabolic syndrome. He discussed how pushing glucose or fructose into the liver can lead to abdominal obesity and metabolic syndrome. The presentation covered how different starches are digested at different rates based on their amylose and amylopectin content. A low glycemic diet can help lower blood glucose and HbA1c levels. Choosing foods with a low glycemic load using resources like NutritionData.com can help manage metabolic syndrome.
Carbohydrates functions and sources
Carbohydrates are an important macronutrient that provide the body's main source of energy. They are composed of carbon, hydrogen, and oxygen and break down into glucose, which is absorbed into the bloodstream, causing insulin levels to rise. The two main types of carbohydrates are sugars and starches. Carbohydrates have many important functions like regulating blood sugar levels, providing quick energy, influencing hunger and fullness, and supporting mood and brain function. Sources include fruits, vegetables, grains, dairy and legumes. Adults should aim to get 45-60% of daily calories from carbohydrates.
Chapter 3
This document contains 31 discussion questions about nutrition from Chapter 3 of an unknown text. It defines key terms like nutrition and nutrients. It addresses important topics such as the leading causes of death in developed nations being diet-related diseases, up to 50% of cancers being linked to diet, and nearly half of Americans not eating fruit or vegetables on a given day due to overconsumption rather than lack of availability. Micronutrients, macronutrients, fiber intake recommendations, and water content of the human body are also discussed.
Post 15. Meat, fish and eggs
This document discusses different food groups categorized by their nutrient content. It focuses on the meat, fish, and eggs food group. Some key points:
- Meat, fish, and eggs are high in protein and have a higher biological value of protein than other foods. They also provide B vitamins and iron.
- While meats, fish, and eggs provide similar nutrition, the amounts and types consumed should vary. For example, 200g of seabass provides more healthy omega-3s than 200g of lamb.
- Meats can be classified as red or white. They vary in fat content from lean to fatty. Fish are also classified by fat content as fat/blue fish or lean/white fish
Nutritional Guide For Vegetarians Presentation
This document provides an overview of key nutrients for vegetarians. It discusses macronutrients like protein and micronutrients and common deficiencies among vegetarians, specifically iron, zinc, and calcium deficiencies. Iron deficiency can cause fatigue and shortness of breath. Zinc plays a role in immune function and DNA synthesis. Calcium deficiency can lead to osteoporosis. The document also outlines different types of vegetarian diets and food sources of nutrients.
Chapter 5 lecture outline
This document discusses proteins, their structure and functions in the body. It covers how proteins are made through the joining of amino acids, and how protein synthesis relies on obtaining all essential amino acids. The document also summarizes that proteins are necessary for cell growth and repair, acting as enzymes and hormones, and transporting nutrients. It notes that a varied diet can provide sufficient protein and that vegetarian diets require planning but can meet protein needs if done appropriately.
deepika
This document provides an introduction to food and its constituents. It discusses that food can be defined as a substance that nourishes the body by providing energy, materials for growth, and development. Food constituents are divided into three groups: energy releasers, body builders, and regulators. The main constituents of food that are discussed include carbohydrates, lipids, proteins, vitamins, minerals, water, and roughage. Carbohydrates specifically are classified as monosaccharides, disaccharides, or polysaccharides and provide the main energy supply to the body by being broken down into glucose.
3.1 carbohydrate
This chapter discusses macronutrients, focusing on carbohydrates. It defines carbohydrates and their subcategories, including monosaccharides like glucose, fructose, and galactose; disaccharides like maltose, sucrose, and lactose; and polysaccharides like starch, glycogen, and fiber. It also covers carbohydrate digestion and metabolism, recommended daily intake, and related diseases such as lactose intolerance and diabetes.
Dr. Scott Collie's Health Tips - Weight Loss
This document provides an overview of Dr. Scott's Wellness Workshop Part III on weight loss. The workshop covers topics like the causes of weight gain and stubborn fat loss, including blood sugar problems, thyroid issues, inflammation, poor diet, and toxicity. It discusses how foods should nourish the body rather than just satisfy cravings. The workshop also explains how hormones like insulin, cortisol, and thyroid function impact metabolism and the ability to burn fat. The goal is to educate people on getting healthy in order to lose weight by addressing underlying issues.
Protein
Protein is made up of long chains of amino acids and is essential for building, maintaining, and repairing cells. The human body needs 20 different amino acids, 12 of which can be produced internally while 8 must come from diet. Amino acids combine to form peptides and then polypeptides and various proteins which serve important functions throughout the body. Protein needs vary by individual but on average men need 55.5g and women 45g daily, with both plant and animal sources recommended. Deficiencies can cause diseases like kwashiorkor in parts of the world with limited protein access.
Am I Healthy Yet
1. A Harvard anthropologist lived with and studied the Inuit people from 1905-1917, finding that their diet consisting primarily of meat and fat did not make them ill.
2. In 1928, the anthropologist underwent a 12-month experiment where he only ate meat and fat to prove it was healthy, and remained healthy.
3. A ketogenic diet high in fat and low in carbs (under 50g per day) can put the body into a state of ketosis, burning fat for energy, without negative health effects.
Chapter 5: Protein
The document discusses proteins, including their structure, functions in the body, digestion, sources of protein in foods, and the relationship between protein and health. Proteins are comprised of amino acids and take on complex shapes that enable different functions. They play essential roles such as in structures, enzymes, transport, and regulation of processes in the body.
Chapter 3: Carbohydrates
Carbohydrates can be classified as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose, fructose, and galactose are single sugars, while disaccharides combine two monosaccharides and include sucrose, lactose, and maltose. Polysaccharides are chains of monosaccharides and include glycogen, starch, and fibers. Carbohydrates are the preferred energy source for the body but consuming too many added sugars can increase health risks like obesity, heart disease, and diabetes. Dietary fibers from whole grains, vegetables, and fruits help reduce these risks and promote digestive and heart health.
CMS presentation 10.21.2020 es
Mapping the key safety considerations, risk assessments, and testing recommendations for cultivated meat manufacturing
Chapter 4: Lipids
Lipids provide energy and are stored in adipose tissue. They include triglycerides, phospholipids, and sterols. Triglycerides are the main form of lipids and consist of a glycerol backbone with three fatty acids attached. Fatty acids vary in chain length and saturation. Saturated fats are solid while unsaturated fats are liquid. Essential fatty acids must be obtained through diet. Phospholipids are components of cell membranes and sterols include cholesterol. A diet high in saturated and trans fats increases risk of heart disease.
Quantifying phosphorus fluxes from the Twin Cities foodshed
1. The document analyzes the flow of phosphorus through the food system that supplies the Twin Cities of Minnesota.
2. It finds that most food consumed in the Twin Cities is produced in Minnesota, allowing analysis of phosphorus flows from agricultural production to urban consumption.
3. The analysis aims to identify opportunities to shift the current phosphorus flows toward a more circular economy where phosphorus is recycled from waste streams like food, sewage, and animal manure back into agricultural production.
Food: Where Does It Come From
Topics Included
• Multiple Choice Questions
• Fill In the Blanks
• Very Short Answer Type Questions
• Short Answer Type Questions
• Long Answer Type Questions
In vitro meat ppt
This document provides an overview of in vitro meat production. It begins with introducing meat and the large number of land animals killed annually for consumption. It then defines in vitro cultured meat as meat produced through tissue engineering techniques rather than slaughter. The history of the concept is traced back to the 1950s. Key ingredients for production include stem cells, culture media, bioreactors and scaffolds. Main techniques include scaffolding, self-organizing approach, organ printing, biophotonics and nanotechnology. Advantages include avoiding animal slaughter and reducing environmental impacts, though high production costs currently limit scale. In conclusion, cultured meat could potentially be healthier while eliminating many issues with conventional meat production.
PEShare.co.uk Shared Resource
The document outlines the 7 essential components of a healthy diet: carbohydrates, fats, proteins, vitamins, minerals, water, and fiber. It describes the functions of each component and why they are important to a balanced diet. Maintaining proper nutrition is key for health, fitness, and athletic performance.
33333
This document provides a summary of a presentation on sports nutrition. It discusses the history of sports nutrition and energy metabolism. There are three main energy systems - the phosphagen system provides rapid energy over seconds, glycolysis provides energy over 1-3 minutes through anaerobic breakdown of glucose, and the oxidative pathway fuels activities over 2-3 minutes through aerobic breakdown of carbohydrates, fats, and proteins. The document also outlines daily nutrient requirements for carbohydrates, protein, and fat for athletes. It discusses nutrition strategies before, during, and after exercise to replenish energy stores and support training. Finally, it examines dietary supplements and ergogenic aids, noting many have not been proven to enhance performance.
Beef
Beef comes from cattle such as cows, bulls, and steers. Acceptance of beef varies globally. Hindus consider cows sacred and killing or eating beef is taboo. Most Indian states have laws banning or restricting cow slaughter due to the cow's importance in Hinduism. The laws are opposed by some as harming livelihoods but supported by others to protect religious beliefs around cattle. There is ongoing debate around regulating or banning cow slaughter in India.
Quorn power point - food chain study
Quorn is a meat substitute made from mycoprotein, a fungus fermented for 5 weeks. Mycoprotein is lower in fat and calories than meat but provides protein and fiber. It uses less land and water than meat production but studies on its emissions and energy use have been unreliable. While a sustainable alternative, other vegan options may be more nutrient dense. Overall, more unbiased research is still needed to fully understand Quorn's environmental impact and nutritional benefits compared to other proteins.
Chapter 5
The document discusses three common forms of business organization: sole proprietorships, partnerships, and corporations. It defines each form and provides advantages and disadvantages. A sole proprietorship is owned and managed by one individual who has unlimited liability. Partnerships involve two or more owners who share assets, liabilities, and profits under a partnership agreement. Corporations are separate legal entities where stockholders have limited liability and ownership can be transferred.
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Chapter 3
This document contains 31 discussion questions about nutrition from Chapter 3 of an unknown text. It defines key terms like nutrition and nutrients. It addresses important topics such as the leading causes of death in developed nations being diet-related diseases, up to 50% of cancers being linked to diet, and nearly half of Americans not eating fruit or vegetables on a given day due to overconsumption rather than lack of availability. Micronutrients, macronutrients, fiber intake recommendations, and water content of the human body are also discussed.
Post 15. Meat, fish and eggs
This document discusses different food groups categorized by their nutrient content. It focuses on the meat, fish, and eggs food group. Some key points:
- Meat, fish, and eggs are high in protein and have a higher biological value of protein than other foods. They also provide B vitamins and iron.
- While meats, fish, and eggs provide similar nutrition, the amounts and types consumed should vary. For example, 200g of seabass provides more healthy omega-3s than 200g of lamb.
- Meats can be classified as red or white. They vary in fat content from lean to fatty. Fish are also classified by fat content as fat/blue fish or lean/white fish
Nutritional Guide For Vegetarians Presentation
This document provides an overview of key nutrients for vegetarians. It discusses macronutrients like protein and micronutrients and common deficiencies among vegetarians, specifically iron, zinc, and calcium deficiencies. Iron deficiency can cause fatigue and shortness of breath. Zinc plays a role in immune function and DNA synthesis. Calcium deficiency can lead to osteoporosis. The document also outlines different types of vegetarian diets and food sources of nutrients.
Chapter 5 lecture outline
This document discusses proteins, their structure and functions in the body. It covers how proteins are made through the joining of amino acids, and how protein synthesis relies on obtaining all essential amino acids. The document also summarizes that proteins are necessary for cell growth and repair, acting as enzymes and hormones, and transporting nutrients. It notes that a varied diet can provide sufficient protein and that vegetarian diets require planning but can meet protein needs if done appropriately.
deepika
This document provides an introduction to food and its constituents. It discusses that food can be defined as a substance that nourishes the body by providing energy, materials for growth, and development. Food constituents are divided into three groups: energy releasers, body builders, and regulators. The main constituents of food that are discussed include carbohydrates, lipids, proteins, vitamins, minerals, water, and roughage. Carbohydrates specifically are classified as monosaccharides, disaccharides, or polysaccharides and provide the main energy supply to the body by being broken down into glucose.
3.1 carbohydrate
This chapter discusses macronutrients, focusing on carbohydrates. It defines carbohydrates and their subcategories, including monosaccharides like glucose, fructose, and galactose; disaccharides like maltose, sucrose, and lactose; and polysaccharides like starch, glycogen, and fiber. It also covers carbohydrate digestion and metabolism, recommended daily intake, and related diseases such as lactose intolerance and diabetes.
Dr. Scott Collie's Health Tips - Weight Loss
This document provides an overview of Dr. Scott's Wellness Workshop Part III on weight loss. The workshop covers topics like the causes of weight gain and stubborn fat loss, including blood sugar problems, thyroid issues, inflammation, poor diet, and toxicity. It discusses how foods should nourish the body rather than just satisfy cravings. The workshop also explains how hormones like insulin, cortisol, and thyroid function impact metabolism and the ability to burn fat. The goal is to educate people on getting healthy in order to lose weight by addressing underlying issues.
Protein
Protein is made up of long chains of amino acids and is essential for building, maintaining, and repairing cells. The human body needs 20 different amino acids, 12 of which can be produced internally while 8 must come from diet. Amino acids combine to form peptides and then polypeptides and various proteins which serve important functions throughout the body. Protein needs vary by individual but on average men need 55.5g and women 45g daily, with both plant and animal sources recommended. Deficiencies can cause diseases like kwashiorkor in parts of the world with limited protein access.
Am I Healthy Yet
1. A Harvard anthropologist lived with and studied the Inuit people from 1905-1917, finding that their diet consisting primarily of meat and fat did not make them ill.
2. In 1928, the anthropologist underwent a 12-month experiment where he only ate meat and fat to prove it was healthy, and remained healthy.
3. A ketogenic diet high in fat and low in carbs (under 50g per day) can put the body into a state of ketosis, burning fat for energy, without negative health effects.
Chapter 5: Protein
The document discusses proteins, including their structure, functions in the body, digestion, sources of protein in foods, and the relationship between protein and health. Proteins are comprised of amino acids and take on complex shapes that enable different functions. They play essential roles such as in structures, enzymes, transport, and regulation of processes in the body.
Chapter 3: Carbohydrates
Carbohydrates can be classified as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose, fructose, and galactose are single sugars, while disaccharides combine two monosaccharides and include sucrose, lactose, and maltose. Polysaccharides are chains of monosaccharides and include glycogen, starch, and fibers. Carbohydrates are the preferred energy source for the body but consuming too many added sugars can increase health risks like obesity, heart disease, and diabetes. Dietary fibers from whole grains, vegetables, and fruits help reduce these risks and promote digestive and heart health.
CMS presentation 10.21.2020 es
Mapping the key safety considerations, risk assessments, and testing recommendations for cultivated meat manufacturing
Chapter 4: Lipids
Lipids provide energy and are stored in adipose tissue. They include triglycerides, phospholipids, and sterols. Triglycerides are the main form of lipids and consist of a glycerol backbone with three fatty acids attached. Fatty acids vary in chain length and saturation. Saturated fats are solid while unsaturated fats are liquid. Essential fatty acids must be obtained through diet. Phospholipids are components of cell membranes and sterols include cholesterol. A diet high in saturated and trans fats increases risk of heart disease.
Quantifying phosphorus fluxes from the Twin Cities foodshed
1. The document analyzes the flow of phosphorus through the food system that supplies the Twin Cities of Minnesota.
2. It finds that most food consumed in the Twin Cities is produced in Minnesota, allowing analysis of phosphorus flows from agricultural production to urban consumption.
3. The analysis aims to identify opportunities to shift the current phosphorus flows toward a more circular economy where phosphorus is recycled from waste streams like food, sewage, and animal manure back into agricultural production.
Food: Where Does It Come From
Topics Included
• Multiple Choice Questions
• Fill In the Blanks
• Very Short Answer Type Questions
• Short Answer Type Questions
• Long Answer Type Questions
In vitro meat ppt
This document provides an overview of in vitro meat production. It begins with introducing meat and the large number of land animals killed annually for consumption. It then defines in vitro cultured meat as meat produced through tissue engineering techniques rather than slaughter. The history of the concept is traced back to the 1950s. Key ingredients for production include stem cells, culture media, bioreactors and scaffolds. Main techniques include scaffolding, self-organizing approach, organ printing, biophotonics and nanotechnology. Advantages include avoiding animal slaughter and reducing environmental impacts, though high production costs currently limit scale. In conclusion, cultured meat could potentially be healthier while eliminating many issues with conventional meat production.
PEShare.co.uk Shared Resource
The document outlines the 7 essential components of a healthy diet: carbohydrates, fats, proteins, vitamins, minerals, water, and fiber. It describes the functions of each component and why they are important to a balanced diet. Maintaining proper nutrition is key for health, fitness, and athletic performance.
33333
This document provides a summary of a presentation on sports nutrition. It discusses the history of sports nutrition and energy metabolism. There are three main energy systems - the phosphagen system provides rapid energy over seconds, glycolysis provides energy over 1-3 minutes through anaerobic breakdown of glucose, and the oxidative pathway fuels activities over 2-3 minutes through aerobic breakdown of carbohydrates, fats, and proteins. The document also outlines daily nutrient requirements for carbohydrates, protein, and fat for athletes. It discusses nutrition strategies before, during, and after exercise to replenish energy stores and support training. Finally, it examines dietary supplements and ergogenic aids, noting many have not been proven to enhance performance.
Beef
Beef comes from cattle such as cows, bulls, and steers. Acceptance of beef varies globally. Hindus consider cows sacred and killing or eating beef is taboo. Most Indian states have laws banning or restricting cow slaughter due to the cow's importance in Hinduism. The laws are opposed by some as harming livelihoods but supported by others to protect religious beliefs around cattle. There is ongoing debate around regulating or banning cow slaughter in India.
Quorn power point - food chain study
Quorn is a meat substitute made from mycoprotein, a fungus fermented for 5 weeks. Mycoprotein is lower in fat and calories than meat but provides protein and fiber. It uses less land and water than meat production but studies on its emissions and energy use have been unreliable. While a sustainable alternative, other vegan options may be more nutrient dense. Overall, more unbiased research is still needed to fully understand Quorn's environmental impact and nutritional benefits compared to other proteins.
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Quantifying phosphorus fluxes from the Twin Cities foodshed
Quantifying phosphorus fluxes from the Twin Cities foodshed
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Chapter 5
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Chapter 6
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Chapter 10
This document contains discussion questions from Chapter 10 on negligence and premises liability. It defines key concepts like premises liability, the four elements of negligence (duty, breach, causation, damages), and defenses against negligence claims such as assumption of risk. It also discusses the responsibilities and liabilities of facilities, events, and other entities in negligence suits.
Chapter 15
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Chapter 8
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Chapter 1
The document discusses key concepts around entrepreneurship including defining an entrepreneur, characteristics of successful entrepreneurs, benefits and drawbacks of entrepreneurship, and factors driving entrepreneurial trends. It also defines small business and notes that over 30 million US businesses are small, employing 51% of the private sector workforce.
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Chapter 14
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Chapter 5
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The document discusses entrepreneurship and small businesses. It defines an entrepreneur as someone who organizes, manages, and assumes the risks of a business. Key characteristics for successful entrepreneurs are identified as leadership, daring, confidence, energy, vision, motivation, and tenacity. Benefits of entrepreneurship include being in control of one's destiny, making a difference, reaching full potential, and earning profits. Drawbacks are uncertain income, long hours, stress, and complete responsibility. Factors driving more entrepreneurship are identified as hero status of entrepreneurs, education, demographics/economics, and a shift to a service economy. The document defines a small business as one with fewer than 100 employees, and notes that over 30 million US businesses
Chapter4
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Chapter 9
The document discusses topics related to planning and maintaining outdoor recreation facilities, including:
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Drucker chapter 1
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Chapter 4
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Chapter 6
This document contains 17 multiple choice questions about the Americans with Disabilities Act (ADA). It provides key details about the ADA including that it was signed into law in 1990 by President George H.W. Bush, an estimated 43 million Americans are disabled, and the ADA defines a person with a disability as someone with a physical or mental impairment that substantially limits a major life activity. It also discusses provisions of the ADA regarding accessibility in public accommodations and sports facilities, reasonable accommodations, and two relevant legal cases - Anderson v. Little League Baseball and PGA Tour v. Casey Martin.
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Chapter 2
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Chapter 9
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Chapter 3
This document contains 30 multiple choice questions about key concepts in nutrition including defining important terms like nutrients, macronutrients, micronutrients, and fiber and asking about recommended daily intake of nutrients as well as the number of calories provided by different macronutrients. The questions cover topics like nutrition, carbohydrates, fats, proteins, vitamins, minerals and the five food groups in the MyPlate icon.
Nutrition Epidemiology
This document provides an overview of nutrition science, including definitions of key terms and descriptions of major nutrients. It discusses the study of nutrients and how the body processes them. Major topics covered include macronutrients like carbohydrates, fats, proteins, micronutrients like vitamins and minerals, nutrient deficiencies, and how genetics and genomics relate to nutrition and disease.
NUTRITION , NUTRIENTS AND BALANCED DIET
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.
Basics about nutrition
1. The document discusses nutrients and food groups that make up a complete and balanced diet. It identifies macronutrients like carbohydrates, lipids, proteins, water, and fiber and micronutrients like vitamins and minerals.
2. Foods are classified into six groups: milk and eggs, meat/poultry/fish, fats and oils, cereals/pulses/potatoes/sugars, vegetables, and fruit.
3. An optimum diet is complete, using foods from each group, and balanced, with the correct proportions of 55-60% carbohydrates, 30% lipids, and 15
Basics about nutrition
1. The document discusses nutrients and groups of foods that make up a complete diet. It identifies macronutrients like carbohydrates, lipids, proteins, water, and fiber and micronutrients like vitamins and minerals.
2. Foods are classified into six groups: milk and eggs, meat and fish, fats and oils, cereals and starches, vegetables, and fruit.
3. A complete and balanced diet incorporates foods from each group in the proper proportions, with 55-60% of calories from carbohydrates, 30% from lipids, and 15% from proteins. It also meets criteria for fiber, salt
lecture 3-15092022-Nutrition.pptx
Nutrients are the substances found in food which drive biological activity and are essential for the human body. They are categorized as proteins, fats, carbohydrates (sugars, dietary fiber), vitamins, and minerals, and perform the following vital functions.
NUTRITION.pptx
The document discusses nutrition and proteins. It provides definitions of nutrition and discusses the history of nutrition and concepts of a healthful diet. It explains protein digestion, absorption, and metabolism. It discusses the classification of proteins and their sources. Protein-energy malnutrition is described along with its causes and symptoms. The daily protein requirement for adults is provided. Excessive intake and deficiency symptoms of proteins are noted. [/SUMMARY]
NUTRITION & HEALTH
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
Biological and Physiological Foundation of Physical Education.pptx
The document discusses the biological and physiological foundations of physical education, focusing on the energy sources and systems of the human body. It defines three major energy sources - carbohydrates, lipids, and proteins - and explains how the body metabolizes each through various pathways. The document also outlines three energy systems - the ATP-PCr system, lactate pathway, and oxidative/aerobic system - and describes how each one functions to produce energy during different levels and durations of exercise.
Macro vs Micronutrients
Nutrition labels provide important information to help consumers make informed food choices, including serving size, calories, fat, carbohydrates, protein, vitamins and minerals. Regulations set by Health Canada require most packaged foods to display this nutritional information and list ingredients from highest to lowest percentage by weight. The labels help manage health conditions like diabetes and allow people to meet dietary needs by determining a food's nutritional composition and ingredients.
Diet and nutrition
This document defines diet, food, nutrition and provides information on the components of a balanced diet. It discusses the main nutrients found in food - proteins, fats, carbohydrates, vitamins and minerals. For each nutrient, it describes sources, functions, deficiency diseases and recommendations. Protein-energy malnutrition and its prevention are explained. The roles of specific vitamins (A, B1, B2, B6, B12, folate) in health are also summarized.
CH-5 FINAL Notes.pdf
This document discusses nutrition and sports nutrition. It covers the following key points in 3 sentences:
The document defines macro and micronutrients, with macronutrients including carbohydrates, proteins, fats, and water which are needed in large amounts, and micronutrients including vitamins and minerals needed in small amounts. It also discusses the importance of a balanced diet containing the proper amounts of nutrients and explains concepts like nutritive components, non-nutritive components, and the goals of nutrition as they relate to sports performance and recovery. The document provides information on developing a healthy weight and discusses pitfalls of dieting like extreme calorie reduction or nutrient restriction.
CH-5 FINAL Notes.pdf
This document discusses nutrition and sports nutrition. It covers the following key points:
1. It defines a balanced diet as one containing the proper amounts of macronutrients like carbohydrates, proteins, fats, vitamins, minerals, and water.
2. It describes macronutrients and micronutrients, noting that macronutrients like carbs, proteins, and fats are needed in larger amounts, while micronutrients like vitamins and minerals are needed in smaller amounts.
3. It provides examples of food sources and functions of various nutrients important for athletes, including carbohydrates, proteins, fats, vitamins, and minerals. The document emphasizes the importance of a balanced
Diet and Nutrition.ppt
This document discusses diet and nutrition as they relate to oral health and prosthodontic treatment. It defines key terms like diet, nutrition, and balanced diet. It describes the major nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water. It discusses dietary requirements and recommendations for different age groups, especially the elderly. It emphasizes the importance of adequate protein, vitamin, mineral and calcium intake for dental patients, especially those undergoing prosthodontic treatment. It provides dietary guidelines for new denture wearers.
Nutritional and health
The document discusses the relationship between diet and health, identifying the six classes of nutrients - proteins, carbohydrates, fats, vitamins, minerals, and water - and explaining the importance of each for the body. It also covers food groups and how the food pyramid can help maintain good health by recommending daily servings from each group to supply the body with needed nutrients.
Chapter 1
The document discusses key concepts related to health, fitness, and wellness. It begins by defining health as a state of complete well-being. The two greatest threats to health are identified as physical inactivity and negative lifestyle habits. Advances in technology have nearly eliminated the need for physical exertion in daily life. The top threats to public health in the US are identified as tobacco use and physical inactivity. Key factors that influence health and longevity include genetics, environment, and behavior. The leading causes of death in the US are diseases of the cardiovascular system, cancer, chronic lower respiratory disease, and accidents. Other major factors impacting health are tobacco smoking, high blood pressure, overweight/obesity, physical inactivity, and
2 the only diet you will ever need tp_2013
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
2 the only diet you will ever need tp_2013
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
Nutrients and types.pptx
This document discusses macronutrients and micronutrients and their functions. It classifies nutrients into macronutrients (proteins, carbohydrates, fats) and micronutrients. It describes the functions of each macronutrient in detail, including their roles in the body, food sources, and recommended dietary allowances. Proteins are needed for tissue building and repair. Carbohydrates provide energy and have many metabolic functions. Fats also supply energy, carry fat-soluble vitamins, and aid other bodily processes. A balanced intake of macronutrients from foods like cereals, pulses, vegetables is important for health.
Health Chemistry.pptqdqdfwkjecjwhcsljfljsnsj
This document discusses nutrients and a balanced diet. It defines nutrients as the basic constituents of food needed by the body, including carbohydrates, lipids, vitamins, minerals, and water. It then outlines the Food Guide Pyramid and recommends daily servings from each food group, including 6-11 servings of grains, 3-5 servings of vegetables, and 2-3 servings of dairy. The document also discusses the classification and functions of nutrients, with carbohydrates and lipids providing energy, proteins and minerals supporting the body, and a combination of nutrients regulating processes.
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Biological and Physiological Foundation of Physical Education.pptx
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The corporation chapter 5
This document discusses the commercial targeting of children through advertising. It notes that corporations spend $15 billion annually advertising directly to children, using various mediums. Children are exposed to 40,000 TV ads per year by age 8, and 80% of global brands use "tween marketing" strategies to target 12-19 year olds. The document also examines marketing techniques like "cradle to grave" branding, exploiting children's insecurities, and the "nag factor" of pestering parents. It identifies 4 types of parenting approaches to dealing with children's consumerism. Overall, the document critically analyzes how corporations prey on children through advertising to influence their purchases and brand loyalty.
Chapter 10
The document discusses premises liability and negligence. It defines premises liability as the legal responsibility a facility or event manager owes to individuals utilizing the venue. Negligence deals with avoidable accidents that should have been anticipated and prevented through reasonable precautions. For negligence, there must be a duty, a breach of that duty, proximate causation, and damages. The four elements of negligence are: 1) duty, 2) breach of duty, 3) proximate cause, and 4) damage.
Chapter 12
The document discusses key aspects of emergency management for sport facilities and events. It defines FEMA as the Federal Emergency Management Agency, formed in 1979 to coordinate federal response to major disasters that overwhelm local/state authorities. The four phases of emergency management are outlined as mitigation, preparedness, response, and recovery. Emergencies can range from local to major to catastrophic depending on their scope and impact. Proper training is emphasized as critical to overcoming fear and responding effectively in emergency situations.
Chapter 13
The document discusses different types of capital needed for businesses, including fixed capital for permanent assets, working capital for short-term operations, and growth capital for expansion. It compares equity capital, which involves giving up ownership stake, versus debt capital through loans. Sources of equity include angel investors, corporate venture capital, and venture capital firms. The document also outlines several federal loan programs targeted at small businesses, including EDA, HUD, USDA, SBIR, and STTR grants. It provides an example of how The Boston Beer Company supports small businesses through microloans and speed coaching services.
The corporation chapter 3
This document contains chapter discussion questions and information about ethics and decision making. It asks questions about externalities, the Anderson v. General Motors case, cost-benefit analysis, and the "science of exploitation". It defines key terms like objective decision making, ethics, morality, utilitarianism, and the golden rule. It also discusses offshoring, layoffs, animal testing, and how corporations legally are considered persons but cannot make ethical decisions themselves.
The corporation chapter 4
The document discusses consumerism in America and the power of consumers. It notes that corporations hold the most power in the economy, but consumers ultimately determine pricing and financial success through their purchasing decisions. However, consumers infrequently exert their power due to fostering of materialism and desire for goods/services. Studies show rising levels of materialism among adolescents and college students pursuing degrees primarily to make money rather than help others.
The corporation chapter 5
This document discusses various marketing concepts and strategies used to target consumers, especially children. It explains that the goal of marketing is to build brand awareness, adoption, and loyalty in order to persuade customers to purchase products. Marketers closely study demographics and psychographics to identify target markets. The document also examines how corporations extensively market directly to children, exploiting their vulnerabilities, and how parents influence children's purchasing behaviors. It suggests companies seek to commodify all aspects of people's lives in order to maximize lifetime customer value.
Food inc
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow, releases endorphins, and promotes changes in the brain which help regulate emotions and stress levels.
Chapter 10
This document summarizes key concepts around pricing strategies. It discusses the three forces of pricing: price conveys image, competition influences pricing, and focus on providing value. It also outlines three objectives for establishing a new product's price: getting the product accepted, maintaining market share as competition grows, and earning a profit. Finally, it describes three basic strategies for setting a new product's price: market penetration pricing, skimming pricing, and sliding down the demand curve.
Chapter 11
Crowd management involves implementing strategies and procedures to ensure a safe and enjoyable environment for event guests. This includes managing guest movement, assisting in emergencies, and addressing specific concerns. Prudent managers must be able to foresee and anticipate crowd-related incidents. The SEC fines schools if fans rush the court after basketball and football games. In Bearman v. University of Notre Dame, the court found the university responsible for protecting invitees from negligent third-party acts, like an intoxicated spectator injuring another, because alcohol was served making such incidents foreseeable.
Chapter 13
The document discusses different types of business capital and financing options for small businesses. It defines equity capital as financing obtained through the sale of stock, while debt capital involves borrowing money that must be repaid. Sources of equity capital mentioned include individual angel investors, corporate venture capital firms, and venture capital companies. Federal loan programs aimed at small businesses that are outlined include those from the Economic Development Administration (EDA), Department of Housing and Urban Development (HUD), US Department of Agriculture (USDA), Small Business Innovation Research (SBIR) program, and Small Business Technology Transfer (STTR) program. The document also defines three types of capital that entrepreneurs need - fixed capital for permanent assets, working capital for short-term operations,
The corporation chapter 3
The document discusses chapter 3 discussion questions about externalities, a lawsuit against General Motors, jury awards in the lawsuit, the "science of exploitation" applied to Nike, the 1911 Triangle Shirtwaist Factory disaster, US labor laws passed in 1938, the percentage of sweatshops in NYC, and the level of compliance with US labor laws. It also defines objective and subjective decision making, ethics, morality, rationalization, the golden rule, utilitarianism, ethical decisions corporations need to make, offshoring, layoffs, animal testing, and indirectly marketing adult products to minors.
Chapter 10
This document discusses pricing strategies and objectives. It outlines 3 forces of pricing: price conveys image, competition & pricing, and focus on value. It also discusses 3 objectives for establishing a new product's price: getting the product accepted, maintaining market share as competition grows, and earning a profit. Finally, it explains 3 basic strategies for establishing a new product's price based on whether the product is revolutionary, evolutionary, or me-too.
Chapter 11
The document discusses various topics related to crowd management at sporting events including:
- Ohio State University's policy of allowing students to celebrate on the field after victories despite attempts to keep them off.
- The SEC's 2004 policy fining schools if fans storm the court/field after basketball and football games, with fines increasing for repeat offenses.
- The definition of crowd management as an organizational strategy to provide a safe and enjoyable environment for guests through implementing facility/event policies and procedures.
- Festival seating, where seating is up next to barricades in front of stages, which can create problems if crowds rush forward.
- Factors like crowd movement, emergencies, and addressing guest concerns that
Chapter 12
The document contains discussion questions about immunity, sleep disorders, stress, personality types, and time management. Some key points include:
- Immunity involves the body's defense against invaders through lymphocytes and antibodies.
- The main sleep disorder groups are problems falling/staying asleep, excessive sleepiness, irregular sleep schedules, and sleep behaviors like sleepwalking.
- College students average 6.5 hours of sleep per night, with only 8% getting 8+ hours and 30% reporting chronic sleep difficulties.
- Stress is the body's response to any new or threatening situation, and too much negative stress can impair health through distress. The General Adaptation Syndrome describes the three stages of alarm, resistance, and exhaustion in
Chapter 9
This document discusses risk management concepts and the 1972 Munich Olympics terrorist attack. It provides discussion questions about slip-and-fall accidents, stadium incidents, and the definition and goals of risk management. It then summarizes the 1972 Munich Olympics terrorist attack where Black September members took Israeli athletes hostage, resulting in all the athletes' deaths. The document asks how the terrorist attack was mishandled from an event management and security standpoint. It discusses the duties of a sports facility manager to keep premises safe and inspect for hazards. The primary goal of a risk manager is to reduce risks of injury or loss while managing a sports facility.
Chapter 14
The document discusses factors to consider when choosing a location for a new business, focusing on the beer industry. It recommends starting with region, then state, city, and specific site. Key factors include customer base, population trends, business climate, costs, and for breweries, beer culture and regulations. States like California, Washington and Colorado are good options due to their many craft breweries and beer-friendly environments. Narrowing options based on these comprehensive criteria helps find a suitable location for business success.
The corporation chapter 2
This document discusses several examples of cause-marketing campaigns undertaken by for-profit businesses. It describes campaigns by Nike to support the Lance Armstrong Foundation through Livestrong bracelet sales, Yoplait's campaign to support Susan G. Komen for the Cure by donating proceeds from pink yogurt lids, and Product Red's partnership with companies like Apple and Starbucks to support the Global Fund's efforts against AIDS, tuberculosis, and malaria. It also discusses Boston Beer Company's Brewing the American Dream initiative that provides microloans and coaching to small food and beverage businesses, and The One Fund Boston established to help victims of the Boston Marathon bombings.
The corporation chapter 2
The document discusses questions about corporate social responsibility and examples of cause marketing campaigns conducted by for-profit businesses. It provides details on campaigns launched by companies like Nike, Yoplait, Dell, and Boston Beer Company to support nonprofit causes related to health issues, disaster relief, and helping small businesses. The document also contains quotes from business leaders arguing that corporations have responsibilities beyond profit and should work to benefit society.
Chapter 12
The document contains discussion questions about topics from Chapter 12 including immunity, sleep disorders, sleep habits of college students, stress, and time management. It defines key terms like immunity, stress, stressors, eustress, distress, and outlines the three stages of the General Adaptation Syndrome. Several questions ask about sleep recommendations from the National Sleep Foundation, effects of sleep deprivation, and costs of stress in the United States.
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Chapter 3
- 1. CHAPTER 3 DISCUSSION QUESTIONS 1) Define "nutrition." 2) On a given day, nearly 1/2 of people in the US do not eat what? 3) On a given day, nearly 1/4 of people in the US do not eat what? 4) Food availability is not a problem, but what is? 5) What are among the leading causes of death in many developed countries, including the US? 6) Up to what % of all cancers may be diet related? 7) Define "nutrients." 8) State the essential nutrients. 9) Define what "fuel nutrients' are & state the fuel nutrients. 10) Define what "regulatory nutrients" are & state the regulatory nutrients. 11) According to most nutritionists, what is the 7th nutrient? 12) Define "macronutrients" & state the macronutrients. 13) Define "micronutrients" & state the micronutrients. 14) Define "calorie." 15) What are the 5 food groups identified by the MyPyramid icon? 16) The MyPyramid icon identifies a seperate category for what? 17) What are the 5 food groups identified by the MyPlate icon? 18) How many calories does each gram of carbohydrates provide the human body? 19) Explain the difference between simple & complex carbohydrates. 20) A high-fiber diet gives a person a feeling of what without adding too many what to the diet? 21) What is the recommended fiber intake for male adults 50 years & younger? 22) What is the recommended fiber intake for female adults 50 years & younger? 23) What is another name for fats? 24) How many calories does each gram of fat provide the human body? 25) Explain the difference between saturated & unsaturated fats. 26) Why are enzymes important? 27) How many calories does each gram of protein provide the human body? 28) What are the 2 types of vitamins? 29) What crucial role do minerals play in the body functioning? 30) What is the most important nutrient? 31) What % of a male's body weight is water? 32) What % of a female's body weight is water? 33) What is the reason for the difference?
- 2. HOW DO YOU DEFINE NUTRITION? SCIENCE THAT STUDIES THE RELATIONSHIP OF FOODS TO OPTIMAL HEALTH & PERFORMANCE.
- 3. WHY IS GOOD NUTRITION IMPORTANT TO OVERALL HEALTH & WELL-BEING?
- 5. ON ANY GIVEN DAY, NEARLY 1/2 OF AMERICANS DO NOT EAT WHAT? FRUIT
- 6. ON ANY GIVEN DAY, NEARLY 1/4 OF AMERICANS DO NOT EAT WHAT? VEGETABLES
- 7. IF FOOD AVAILABILITY IS NOT THE PROBLEM, THEN WHAT IS? OVERCONSUMPTION OF THE WRONG FOODS
- 8. WHAT ARE AMONG THE LEADING CAUSES OF DEATH IN MANY DEVELOPED COUNTRIES, INCLUDING THE US? DISEASES OF DIETARY EXCESS & IMBALANCE
- 9. UP TO WHAT % OF ALL CANCERS MAY BE DIET RELATED? 50%
- 14. THE 7TH NUTRIENT FIBER: -VITAL FOR GOOD HEALTH. -PROVIDES PROTECTION AGAINST SEVERAL DISEASES, INCLUDING CARDIOVASCULAR DISEASE & SOME CANCERS.
- 15. NUTRITION DENSITY -A MEASURE OF THE AMOUNT OF NUTRIENTS & CALORIES IN VARIOUS FOODS. HIGH NUTRIENT DENSITY: -FOODS THAT CONTAIN FEW OR A MODERATE NUMBER OF CALORIES BUT ARE PACKED WITH NUTRIENTS. LOW NUTRIENT DENSITY (JUNK FOODS): -FOODS THAT HAVE A LOT OF CALORIES BUT FEW NUTRIENTS. CALORIE: -THE AMOUNT OF HEAT NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE. -USED TO MEASURE THE ENERGY VALUE OF FOOD & COST OF PHYSICAL ACTIVITY.
- 16. WHAT ARE THE 5 ESSENTIAL FOOD GROUPS IDENTIIFIED BY THE MYPYRAMID ICON?
- 17. WHAT ARE THE 5 FOOD GROUPS IDENTIFIED BY THE MYPLATE ICON?
- 18. WHAT ACCOUNTS FOR THE MAJOR SOURCE OF CALORIES THE BODY USES TO PROVIDE ENERGY FOR WORK, MAINTAIN CELLS, & GENERATE HEAT? CARBOHYDRATES
- 19. -A CLASSIFICATION OF DIETARY NUTRITION CONTAINING CARBON, HYDROGEN, & OXYGEN. -THE MAJOR SOURCE OF ENERGY FOR THE HUMAN BODY. -THEY HELP REGULATE FAT & METABOLIZE PROTEIN. -EACH GRAM OF CARBOHYDRATES PROVIDES THE HUMAN BODY WITH 4 CALORIES. -2 CATEGORIES: SIMPLE & COMPLEX CARBOHYDRATES
- 20. SIMPLE CARBOHYDRATES “ SUGARS” -OFFER LITTLE NUTRITIVE VALUE. -DIVIDED INTO MONOSACCHARIDES & DISACCHARIDES A) MONOSACCHARIDES 1) GLUCOSE: NATURAL SUGAR 2) FRUCTOSE: FRUIT SUGAR 3) GALACTOSE: MILK SUGAR B) DISACCHARIDES 1) SUCROSE: GLUCOSE + FRUCTOSE 2) LACTOSE: GLUCOSE + GALACTOSE 3) MALTOSE: GLUCOSE + GLUCOSE
- 22. FIBER -A FORM OF COMPLEX CARBOHYDRATE. -DECREASES THE RISK FOR CARDIOVASCULAR DISEASE & CANCER. -HIGH-FIBER DIET GIVES A PERSON A FEELING OF FULLNESS WITHOUT ADDING TOO MANY CALORIES. -RECOMMENDED INTAKE FOR MALES 50 YEARS & YOUNGER: -38 GRAMS/DAY -RECOMMENDED INTAKE FOR FEMALES 50 YEARS & YOUNGER: -25 GRAMS/DAY
- 23. SOLUBLE VS INSOLUBLE FIBER SOLUBLE FIBER: -DISSOLVES IN WATER & FORMS A GEL-LIKE SUBSTANCE THAT ENCLOSES FOOD PARTICLES. -THIS PROPERTY ALLOWS SOLUBLE FIBER TO BIND & EXCRETE FATS FROM THE BODY. -LOWERS BLOOD CHOLESTEROL. INSOLUBLE FIBER: -NOT EASILY DISSOLVED IN WATER & THE BODY CAN’T DIGEST IT. -BINDS WATER & INCREASES PERISTALSIS, THE INVOLUNTARY MUSCLE CONTRATIONS OF INTESTINAL WALLS THAT ENABLES QUICKER EXCRETION OF FOOD RESIDUES. -SPEEDING THE PASSAGE OF FOOD RESIDUES THROUGH THE INTESTINES LOWERS THE RISK OF COLOR CANCER.
- 27. DERIVED FATS -COMBINE SIMPLE & COMPOUND FATS -EXAMPLE: STEROLS -CHOLESTEROL IS BEST-KNOWN EXAMPLE
- 28. PROTEINS -THE MAIN SUBSTANCES THE BODY USES TO BUILD & REPAIR TISSUES SUCH AS MUSCLES, BLOOD, SKIN, HAIR, NAILS, & BONES. -HELP MAINTAIN THE NORMAL BALANCE OF BODY FLUIDS. -ENZYMES: “ CATALYSTS THAT FACILITATE CHEMICAL REACTIONS IN THE BODY.” -ALL ENZYMES ARE FORMED BY PROTEINS. -EACH GRAM OF PROTEIN YIELDS 4 CALORIES OF ENERGY.
- 30. MINERALS -INORGANIC NUTRIENTS ESSENTIAL FOR NORMAL BODY FUNCTIONS. -CRUCIAL TO MAINTAINING WATER BALANCE & THE ACID-BASE BALANCE. -REGULATE MUSCULAR & NERVOUS TISSUE IMPULSES, BLOOD CLOTTING, & NORMAL HEART RHYTHM.
- 32. WATER -THE MOST IMPORTANT NUTRIENT. -INVOLVED IN ALMOST EVERY VITAL BODY PROCESS: -DIGESTING & ABSORBING FOOD, PRODUCING ENERGY, REGULATING BODY HEAT, REMOVING WASTE PRODUCTS, BUILDING & REBUILDING CELLS. -WHAT % OF A MALE’S BODY WEIGHT IS WATER? -61% -WHAT % OF A FEMALE’S BODY WEIGHT IS WATER? -56% -THE DIFFERENCE IS DUE PRIMARILY TO THE HIGHER AMOUNT OF MUSCLE MASS IN MEN.