HW220-Final Project HW220: Contemporary Diet and Nutrition KAPLAN UNIVERSITY Prof Shantelle Weichers: Contemporary Diet and Nutrition HW220 5/22/2012 Introduction Unit 1 Dietary Trends and Nutrition Information to Remember Defining Diet and Nutrition Eating Patterns and Habits of Americans Nationwide Food Consumption Nutritional Principals and Standards Basic Food Groups Guidelines for Healthy Eating Relationship between Nutrition and Human Health Nutritional Status Emerging
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Let’s start. • Nutrition is a study of the interactions occurring between you & food. • Nutrients – about 45 substances that provide energy‚ structure or regulation of body processes. • Essential nutrients- need them‚ but can’t make them or fast enough. • Macronutrients- need in large amounts (carbohydrates‚ fats/lipids‚ proteins – provide energy/calories) • Micronutrients – need in very small amounts (vitamins‚ minerals- no energy/calories) • Phytochemicals- another category in plant food-
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Associate Level Material Physical Fitness and Nutrition Worksheet In order to obtain optimal health‚ it is critical to be physically fit and eat a healthy and balanced diet. Becoming knowledgeable about what it means to be physically fit and learning how to evaluate the nutritional value of what you eat may greatly increase your ability to improve your health and wellness. In this three-part worksheet‚ you identify the five components of health related fitness‚ critique a recipe for nutritional
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ENGLISH FOR COMMUNICATION 1 UBI 3012 Title: Animal Nutrition Prepared by: NOR ALIA BT ABD AZIZ NUR FARDILLAH BT ADNAN SITI AMINAH BT HASSAN LEONG WAI HONG Prepared for: MADAM RAJA NOOR SYUHAIDA BT RAJA YAHYA Date of submission: 23/12/2011 CONTENTS | PAGE | OUTLINE | 3 | INTRODUCTION | 5 | BODY * Class of nutrients * The basal metabolism * Voluntary intake * Nutritional deficiency * Balance livestock numbers and available forage | 56788 | CONCLUSION | 9 | REFERENCES
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Nutrition for Young Athletes Heather Rushing Houston Community College November 11‚ 2011 Abstract Research surrounding the nutrition of young athletes suggests that they are at risk for becoming deficient in most of their vital nutrients. Most parents agree there is concern for this issue‚ but they fear they do not have enough information on how to fix the problem. This literature review includes several professionals and experienced groups’ opinions and highlights the
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BASIC TOOLS IN NUTRITION The main nutrition tools are: Food groups‚ dietary standards (RDA) and food exchange lists Food groups or food guides * Food guides translate quantitative nutritional requirements into simple‚ practical and non- technical language using available and common foods of the country. * Food groups are developed by nutrition experts as a quantitative tool in planning nutritious diets for the masses. * The three main food groups are: 1. Body-building foods:
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Nutrition Month Celebration Last July‚ Life College has a celebration for Nutrition Month. The program runs like this: In the morning‚ the students have a food fair‚ each level decorated their booth and sell cuisines. Elementary students sell nutritious food like fruit salad‚ pancit‚ eggs and etc. assisted by their parents. 1st year class was assigned to cook Seafood cuisines‚ 2nd year for Asia cuisines and 3rd year for World cuisines. While the food fair is on going‚ chosen grade 1to
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Adolescents tend to eat more meals away from home than younger children. Meal convenience is important to many adolescents and they may be eating too much of the wrong types of foods. By setting a good example you can promote good nutrition in an adolescents
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grams of carbohydrates should you eat in a day? 50/100= 0.5 2000x0.5= 1000 calories 1000/4= 250 grams of carbohydrates The state of Desirable nutrition can be achieved by eating a variety of foods which provide all the essential nutrients. Malnutrition can either be a nutritional state of over-nutrition or under-nutrition nutrition. An individual’s health can be assessed
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Food labeling has come a long way. It’s surprising but it wasn’t until 1990 that the Nutrition Labeling and Education Act required all packaged foods to include nutritional information. Required categories of nutritional labeling regulations include the ingredients list‚ serving size‚ nutrition facts‚ and daily value standards of nutrients. Additionally‚ if the product wishes to make claims about nutrients and healthfulness‚ they must substantiate them in some way. Nutritional information for non-packaged
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