Nutrition ppt
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This document outlines the key objectives and concepts covered in a nutrition and food science course, including basics of nutrition, bodily functions, the food pyramid, and USDA guidelines. It discusses nutrition labels and their importance for maintaining a healthy diet, focusing on calorie intake and avoiding excessive trans fats. The food pyramid groups are presented, dividing intake recommendations across oils, milk, meats/beans, vegetables, fruits, and grains. The overall goals are to learn the basics of nutrition, understand bodily responses, and utilize resources like MyPlate to guide healthy, balanced eating.
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𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
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- 1. The Elements of Nutrition Nutrition and Food Science Department
- 2. Objectives for the Course -Basics of nutrition and applications. -Bodily functions and eating habits. -Basics of the Food Pyramid. -USDA ideals.
- 3. Basics of Nutrition Nutrition Labels -On everything we consume. -Critical tool to enforce a healthy diet. Key Parts -Calorie Intake: measure energy intake -Trans Fat Amount WARNING: should be avoided in large amounts
- 4. Responses From Your Body = +
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