Nutrition & wellness
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This document outlines an online course offered by the Department of Food Science and Nutrition at NEHRU ARTS AND SCIENCE COLLEGE in Coimbatore, India. The course covers topics like nutritional composition of food groups, nutrient needs for different age groups, methods for planning menus, food processing techniques to minimize nutrient loss, making healthy food choices, evaluating current eating and physical activity habits, and how to maintain a healthy lifestyle when life gets busy. The course aims to help students understand what constitutes a healthy diet and lifestyle and how to modify their habits to prevent health issues.
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The document discusses planning for healthy eating. It recommends including vegetables and fruits in your diet for nutrients, and animal products like pork, turkey, chicken, beef, milk, eggs and butter to support muscular development. It also recommends grains and roots. The document stresses eating a balanced plate for better health, and advises exercising in addition to a good eating plan for overall well-being. It provides some web references for additional information.
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Abdominal fat is a particularly harmful type. Research suggests strong links with diseases like
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For this reason, losing this fat can have significant benefits for your health and well-being.
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Losing abdominal fat, or belly fat, is a common weight loss goal.
Abdominal fat is a particularly harmful type. Research suggests strong links with diseases like
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Subjective Well Being and Food
Allie Gamache, Miguel Pimentel, Victoria Russo
Objectives
Video: This is 200 Calories
Why eating good makes us feel good
Super Size me
College students eating habits
Studies
Mood and Nutrition
Pleasurable foods don’t make us happier
Broccoli Sprouts and Pollution
Fun Facts
Allie
Which would you prefer?
OR
Allie
Survey Results
10% of Bryant University students would pick the carrots for a snack
90% of students pick JUNK FOOD!
60% of students feel more sluggish once coming to college because of their change of eating habits
Allie
This is 200 Calories
Why eating good makes us feel good
Meal to meal and day to day approach- keeps blood sugar steady and GI tract running smoothly more energy
Week to week and month to month approach- keeping overall body healthy and disease free keeps a steady good mood
Folic Acid and vitamin B12 prevents mood disorders
Enjoy fruits and vegetables key nutrients, 11% happier with their overall health
Selenium-rich foods & fish prevent and decrease depression
Allie
SUPER SIZE ME
After the movie, Mcdonald’s introduced a happy meal with a salad and eliminated super-size meal
High in sodium, sugar, salt and trans fat
Eating bad takes a toll on your body
energy levels plummeted by the end of the film- couldn’t even function
Cholesterol increase 65 points
After 10 days- gained 10 pounds
Made it to day 30- permanent heart damage
21 days- heart palpitations
“A spokesman for McDonald’s comes on TV and says listen,
you can’t link our food to these girls being obese.
Our food is healthy, it’s nutritious. So I said, well,
if it’s that good for me, shouldn’t I be able to eat it for 30 days straight with no side-effects? To live the all-American diet of over-eating and under-exercising, and be fine?”
Allie
College students and eating habits
Students feel that they have to compromise between health and academics
Eating habits made worse during high pressure times → coping with junk food
Factors of bad eating habits
Time, money, lack of knowledge, pleasure
Only 7.3% of college students consume five or more servings of fruit and veggies a day
Resulting behaviors
Feeling sluggish, no motivation, depression, guilt and anxiety
Victoria → ask class about their diets
College Students cont.
Bowdoin College: Food – 2 / Happiness – 10
Tufts University: Food – 6 / Happiness – 24
Harvard University: Food – 12 / Happiness – 11
Yale University: Food – 21 / Happiness – 3
Columbia University: Food – 24 / Happiness – 14
Emory University: Food – 27 / Happiness – 25
Duke University: Food – 29 / Happiness – 17
Brown University: Food – 30 / Happiness – 4
Stanford University: Food – 31 / Happiness – 1
University of Chicago: Food – 44 / Happiness – 5
“when campus dining services can keep students’ bodies happy with fresh, nutrient-rich and tasty optio ...
Welcome to the VegHealth Affiliate Center!
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Monthly opportunities to get questions answered by a Registered Dietitian Nutritionist
Optional homework assignments to solidify learning and inspire further questions
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The document outlines a student project to create 5 healthy recipe videos for UNACH students. It aims to help improve health, digestion, and academic performance. The project will gather quick and cheap healthy recipe ideas, classify the information, and edit videos using apps like InShot and CapCut. A literature review discusses the importance of a balanced diet with nutrients from fruits, vegetables, and grains for health, digestion, and disease prevention. The project will resolve issues around an immediate society by developing recipes promoting a good, immediate diet for students using digital tools like TikTok.
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This document provides an introduction to the course "You and Your Food" which is divided into 4 blocks. Block 1 discusses food groups, nutrients and their functions. It covers the topics of food and food acceptance, functions of food, macronutrients and their functions, micronutrients and their functions, and basic food groups. The block aims to equip learners with key concepts and principles about food and nutrition. It defines important terms, describes socio-cultural aspects of food selection, and lists factors influencing food acceptance such as physiological, socio-cultural and psycho-social factors.
Wed lesson
This lesson teaches students about healthy eating and its benefits. Students will watch a video to motivate them to research foods that prevent diseases like heart disease and cancer. They will then split into groups to research these foods and formulate three healthy meal plans that provide benefits like reducing cancer and heart disease risk. At the end, each group will present their meal plans and research progress to the teacher. Students will be assessed on their participation and effort during the group research.
Best dietitian in chandigarh
A dietitian will suggest a healthy diet plan consisting of foods from the main food groups including fruits and vegetables, grains, dairy, and meat. A balanced diet derived from these food groups provides the body with necessary nutrients including carbohydrates, proteins, vitamins, minerals, and fiber for proper development and daily maintenance like a well-functioning machine. Sticking to such a diet plan under a dietitian's guidance ensures a healthy and fit life.
dissertation 2
This document is a dissertation submitted by Stephen Derick Cleaver in partial fulfillment of the requirements for a degree in Social Health and Nutrition from Bradford College. The dissertation aims to determine if the level of understanding of Orthodox Nutrition differs between students studying nutrition courses and non-nutrition courses at Bradford College, and if this affects their diets. It includes an introduction on obesity rates in the UK and healthy eating guidelines. A literature review is presented on topics like weight gain in students, nutritional knowledge and dietary habits surveys. The methodology describes the sample group, questionnaire, and pilot study. Results and discussion are presented on students' nutritional knowledge and dietary habits. The conclusion finds that health degree students had greater nutritional knowledge and ate more fruits
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This document discusses various preliminary processing methods used in food science and nutrition including washing, peeling, cutting, soaking, grinding, fermentation, germination and cooking. It describes the objectives and various methods for each processing step. It highlights the importance of minimizing nutrient loss during these steps and provides tips for reducing nutrient loss such as using minimal water and cooking time. It also discusses generation of process contaminants like trans fats, ethyl carbamate and acrylamide during food processing and their health impacts.
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This document summarizes changes that occur in fruits during the ripening process. It discusses how the plant hormone ethylene initiates ripening and increases respiration, converting starch to sucrose. Ripening leads to changes in color, texture, and flavor. Color changes are caused by chlorophyll degradation and carotenoid, anthocyanin, and xanthophyll synthesis. Texture softens as cell walls break down due to enzymes like pectinase and cellulase. Aroma develops from volatile compounds produced from nutrients. Overall, ripening promotes biosynthesis and enzymatic changes that alter fruits' visual and sensory properties.
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Nutrition & wellness
- 1. NEHRU ARTS AND SCIENCE COLLEGE (Autonomous), Coimbatore Online course offered by Department of Food Science and Nutrition Online course by Dept. of Food Science and Nutrition
- 2. Course Introduction NEHRU ARTS AND SCIENCE COLLEGE (Autonomous), Coimbatore Online course offered by Department of Food Science and Nutrition
- 3. How to stay healthy when life gets busy Busy Online course by Dept. of Food Science and Nutrition
- 4. Nutritional composition of food groups Nutrient needs of different age groups Methods of Planning menu Processing methods of foods to minimize nutrient loss Right food choices to maintain good health
- 5. What is Healthy Food? Online course by Dept. of Food Science and Nutrition
- 6. Our Present Eating Habits Break fast Lunch Dinner Online course by Dept. of Food Science and Nutrition Is this healthy
- 7. Our Present Physical Activity Pattern Is this Healthy? Online course by Dept. of Food Science and Nutrition
- 8. Online course by Dept. of Food Science and Nutrition
- 9. The end……. Online course by Dept. of Food Science and Nutrition Is this Healthy Life?
- 10. Prevention is Better than Cure Online course by Dept. of Food Science and Nutrition
- 11. Let us modify our food habits……… Online course by Dept. of Food Science and Nutrition