Nutrition 2
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The document provides information on various nutrients including carbohydrates, fiber, protein, water, fats, vitamins, and minerals. It discusses the functions of each nutrient, food sources, deficiencies, and recommended daily intake when applicable. Fast facts and guidelines for reading nutrition labels are also presented.
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1. Name and Description of Food
Reading labels helps you become aware of what you are eating. It should contain an accurate name so that you can separate it from other brands.
2. Nutrition Facts
The nutrition information panel or nutrition facts will help you keep track of what you are eating. Part of this is the list of ingredients. Notice that the first ingredient has the most amount.
Nutrition Facts (other helpful information)
A. Serving Size
All the information on the rest of the label – from calories to vitamins – is based on this amount.
The label will also list how many servings are in the package. Even foods that look like they have a single serving, such as a bottle of juice or a packet of chips, may contain more than one serving.
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1. Name and Description of Food
Reading labels helps you become aware of what you are eating. It should contain an accurate name so that you can separate it from other brands.
2. Nutrition Facts
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A. Serving Size
All the information on the rest of the label – from calories to vitamins – is based on this amount.
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|=> Agricultural Background: Fresh Local Foods Provide Vitamins, Mineral and other Phytonutrients Needed for Human Health and Development
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Nutrition is essential for dancers to grow, maintain health, recover from illness, and build muscle. A balanced diet provides carbohydrates for energy, proteins for growth and repair, fats for insulation and energy storage, vitamins and minerals to support chemical reactions and tissue formation. To get the right balance, dancers should eat a variety of foods including grains, proteins, dairy, fruits and vegetables while limiting "empty calories" like sweets. Maintaining healthy eating habits through balanced meals and snacks can fuel dancers with steady energy and prevent injuries related to nutritional deficiencies.
HM Sports Nutrition
The document discusses nutrition and its effects on health, sports performance, and digestion. It covers the major macronutrients - carbohydrates, proteins, fats - and explains their roles and best food sources. Carbohydrates specifically fuel exercise and come as complex or simple forms. Good fats and proteins aid in energy production, growth, and immune function. Micronutrients like vitamins and minerals are also outlined, noting their functions and food sources to meet daily needs. Overall the document provides a comprehensive overview of nutrition and its importance for health, exercise, and digestion.
Healthy eating
Here are the key points to pay attention to while preparing meals to maintain a healthy diet:
- Serving size - Pay attention to recommended serving sizes listed on packaging or recipes to avoid overeating. Consuming too many calories can lead to weight gain.
- Color of food - Eat a variety of colorful fruits and vegetables to get important vitamins, minerals and antioxidants. Deeply colored produce tends to be more nutritious.
- Nutritional content - Read nutrition labels and ingredient lists to choose options lower in sodium, added sugars and saturated/trans fats. Be mindful of calories, fiber, protein and whole grains.
- Balance at meals - Aim to fill half your plate with fruits and
PPT on Nutrients
This document provides an overview of the six essential nutrients needed for human health: water, carbohydrates, proteins, fats, vitamins, and minerals. It describes the functions of each nutrient in fueling the body and promoting growth, repair, and basic bodily functions. Key points covered include examples of food sources for each nutrient type and the roles they play such as carbohydrates providing energy, proteins building tissues, and vitamins and minerals enabling various chemical processes. Balance, variety and moderation in nutrient intake from all food groups is emphasized for overall wellness.
Nutrients In Foods
This document provides information on various nutrients found in foods, including their health benefits and good food sources. It discusses proteins, carbohydrates, fiber, fats, vitamins A, C, E, B vitamins including thiamin, riboflavin, niacin, folate, B6, B12, minerals including calcium, phosphorus, magnesium, iron, zinc, selenium, potassium, and sodium. The key points are that a balanced diet with a variety of fruits, vegetables, whole grains, lean proteins and healthy fats provides all the necessary nutrients for good health. Portion control and reading nutrition labels can help choose lower fat and sodium options.
Let's go nuts
This document discusses various types of nuts, including their taxonomy, commonly consumed varieties, and health benefits. It provides details on the kingdom, division, class, order, family, genus and species of different nuts. It then discusses the health benefits of nuts, such as being a good source of nutrients, loaded with antioxidants, helping with weight loss and reducing risks of diabetes, heart disease, and inflammation. Finally, it presents potential nut-based product concepts like nutty milk, tying traditional products with modern ones to bridge urban-rural gaps.
Childhood nutrition and health
The document discusses the importance of proper nutrition for children's health and development. It outlines several key nutrients including calcium for strong bones, iron for transporting oxygen, zinc for growth, dietary fiber, B-vitamins for brain and nerve health, vitamin C to prevent scurvy, vitamin D for calcium absorption, folic acid to prevent anemia, and essential fatty acids for healthy skin and development. The document emphasizes establishing healthy eating habits in childhood to prevent health issues later in life.
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Nutrition 2
- 1. NUTRITION
- 12. Major Food Sources of Trans Fat for American Adults (Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)
- 13. Cholesterol plaque causes thickening of the artery walls and narrowing of the arteries. Arteries that supply blood and oxygen to the heart muscles are called coronary arteries. When coronary arteries are narrowed, they are incapable of supplying enough blood and oxygen to the heart muscle during exertion. Lack of oxygen to the heart muscle causes chest pain, also formation of a blood clot in the artery can clause complete blockage of the artery, leading to death of heart muscle (heart attack).
- 19. DIETARY GUIDELINES FOR AMERICANS
- 30. SERVING SIZES ** Most Americans don’t eat normal serving sizes. They usually eat 2 – 3 serving sizes at one sitting. This is one reason why we consume more servings than what the Food Guide Pyramid recommends. If you followed the recommended servings per group and ate the right serving size, you would either maintain a healthy weight or lose weight in a healthy manner.