What is a calorie and how does it relate to weight loss and weight gain? The calorie is a way to describe energy and it is a way we measure the energy we ingest and the energy we use.
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content...Maryam Fida
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content of Food, Use of Food Energy, BMR
(Lippincott Biochemistry
Chatterje Biochemistry)
This presentation gives an overview regarding nutrition.
Will surely enhance the basic knowledge of nutrition.
1)What is nutrition?
2)Introduction to nutrition?
3)Classes of nutrients?
4)Food pyramid?
5)what is BMI?
6)what is malnutrition?
7)overview of mindful eating cycle
Above presentation covers all of these topics and surely will be helpful in spreading awareness regarding importance of nutrition.
What is a calorie and how does it relate to weight loss and weight gain? The calorie is a way to describe energy and it is a way we measure the energy we ingest and the energy we use.
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content...Maryam Fida
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content of Food, Use of Food Energy, BMR
(Lippincott Biochemistry
Chatterje Biochemistry)
This presentation gives an overview regarding nutrition.
Will surely enhance the basic knowledge of nutrition.
1)What is nutrition?
2)Introduction to nutrition?
3)Classes of nutrients?
4)Food pyramid?
5)what is BMI?
6)what is malnutrition?
7)overview of mindful eating cycle
Above presentation covers all of these topics and surely will be helpful in spreading awareness regarding importance of nutrition.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
This is a follow-up to our "Everything you always wanted to know about Nutrition but were afraid to ask" webinar. We received many questions about the role of macronutrients (carbs, proteins, and fats) in our diet--how much, what kind, what balance, etc. So we're dedicating an entire webinar to this subject! With Cristin Stokes, RD, LN of MUS Wellness.
Dr. Scott Collie's Health Tips - Weight LossDrScottCollie
Dr. Scott Collie, D.C., C.N., of Orange County, CA presents part 3 in his Wellness Workshop - Weight Loss.
You can find more great information from Dr. Scott on his website www.heydrscott.com or by connecting with him on Facebook, Twitter or Pinterest (DrScottCollie).
If you have any questions or would like more information you can contact Dr. Scott at scott@heydrscott.com!
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
This is a follow-up to our "Everything you always wanted to know about Nutrition but were afraid to ask" webinar. We received many questions about the role of macronutrients (carbs, proteins, and fats) in our diet--how much, what kind, what balance, etc. So we're dedicating an entire webinar to this subject! With Cristin Stokes, RD, LN of MUS Wellness.
Dr. Scott Collie's Health Tips - Weight LossDrScottCollie
Dr. Scott Collie, D.C., C.N., of Orange County, CA presents part 3 in his Wellness Workshop - Weight Loss.
You can find more great information from Dr. Scott on his website www.heydrscott.com or by connecting with him on Facebook, Twitter or Pinterest (DrScottCollie).
If you have any questions or would like more information you can contact Dr. Scott at scott@heydrscott.com!
Nutrition: it is the dynamic processes by which the body can utilize the consumed food for energy production, growth, tissue maintenance and regulation of body functions.
7. Vitamin A Helps maintain eyesight
Sweet potatoes, carrots
Vitamin B Help body make protein
Green leafy vegetables
Vitamin C Healing skin, preventing
colds
Citrus fruit, tomatoes
Vitamin D Strengthen bones
Milk, Sunlight
Vitamin E Helps strengthen cells
Vegetable oils, nuts
Iron Healthy blood
Green leafy vegetables
Vitamins
10. Function & Sources of
Carbohydrates
Carbohydrate provides the main source
of energy for the body.
Some forms of complex carbohydrates
may reduce cholesterol which is
beneficial for health.
11. Function & Sources of Carbohydrates
There are Different ways to classify
Carbohydrates (CHO)
1) Sugars
2)Starch
12. Classification of
Carbohydrates
Sugar;
Monosaccharides are the simplest form of carbohydrate
molecules, e.g. glucose, fructose and galactose.
Disaccharides are formed when two sugar molecules join
together, e.g. sucrose (glucose and fructose), lactose (glucose
and galactose) and maltose (2 molecules of glucose).
Starch;
Polysaccharides are made up of many monosaccharide's
molecules joined together, e.g. starch, glycogen, cellulose and
pectin.
13. Protein
Protein is needed for growth, development and
repair of the body.
Excess protein can be broken down and used as a
source of energy.
Protein is made up of different combinations of
amino acids. These are the building blocks of
protein. Amino acids are compounds containing
carbon, hydrogen, oxygen, nitrogen and, in some
cases, sulphur
14. Protein: Indispensable or
Dispensable?
The human body is able to make most amino
acids itself and these are known as non-essential
or dispensable amino acids.
There are some amino acids that cannot be made
by the body.
They are called indispensable amino acids (IAA)
or sometimes essential amino acids. It is
essential that these are provided in the diet as
the body cannot make them.
15. Biological Values of Protein
It is not just the amount of protein, but the
quality or biological value of the protein that
needs to be considered.
If a protein contains all the indispensable amino
acids it is said to have a high biological value.
If a protein does not contain all the
indispensable amino acids it is said to have a low
biological value.
16. High & Low Biological Value
High biological value (HBV) proteins include:
meat, fish, eggs, cheese, and milk.
Low biological value (LBV) proteins include:
cereals, pulses, some nuts and vegetables.
In general, animal protein sources have a higher
biological value, than vegetable sources.
Vegetarians and vegans need to eat wisely to
ensure they are getting all the indispensable
amino acids.
17. Compensation for LBV
Two foods providing vegetable protein are eaten
at a meal e.g. a cereal (bread) and a pulse (baked
beans).
The amino acids of one protein compensates for
the limitations of the other.
This results in a combination of higher biological
value.
18. Fat
Fat performs many functions in the body including:
providing essential fatty acids;
providing a concentrated source of energy;
carrying fat soluble vitamins and is important for their
absorption;
surrounding and protecting body organs;
forming an insulating layer keeping the body warm.
Fat is made up of fatty acids and glycerol.
19. Fat Sources
Saturated fat
Meat, coconut oil, palm oil, cakes and biscuits,
lard.
Unsaturated fat
Rapeseed oil, avocado and olive oil.
Polyunsaturated fat
Oily fish, sunflower oil and pine nuts.
21. Basal Metabolic Rate
Resting Kcal consumption at a state of rest;
BMR for males: 66+[13.7 x wt (kg) ] + [5.0 x ht (cm) ] - [6.8 x
age] = kcal/day
BMR for females: 655 + [9.7 x wt (kg)] + [1.8 x ht (cm)] - [4.7 x
age] = kcal/day
x by Physical Activity level = Total energy expenditure
(PAL) sedentary: 1.55
moderate: 1.7
high: 1.8 to 2.1
Harris Benedict Equation
Obesity, health & wellbeing, Athletic & General Performance
43m Children under 5,
Coronary Heart Disease – Stroke. Hypertension(increased blood pressure), Diabetes (blood Sugars), Cancer (soya products especially in young children)
True
The best way to Balance these.??
Vitamins & Minerals
Game --- Vitamin Function and Sources
Vit K Proteins for blood bones and kidneys and to regulate blood clotting
Fatty & Water Soluble, B<C Water, A,D,E,K>Fatty
Anti-Oxidants A,C,E
Through a Variance of Macro-Nutrient.
Building Blocks of Healthy eating Macronutrients
Name a few..??
Does anyone know any sugars and starches
Mono = 1
Di = 2
Poly = many
Amino Acids broken down and used in ATP production by AcetylCoA fed into the citric acid cycle (Kreb)