NUTRITION LEARNING OUTCOMES & OUTLINE CHAPTER 1 Learning outcomes and/or review questions are included within each chapter of your textbook. These outcomes/questions can be used to evaluate your progress concerning the content of the assigned chapter or exercise. The following chapter outcomes and vocabulary terms are provided to complement your textbook and to assist you as you organize your notes in preparation for test evaluation. They are not designed to inhibit your learning experience;
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Name: University: Professor: Date of Submission: LIFECYCLE OF THE FIRST YEAR OF AN INFANT ’S LIFE From the time of birth to 3months an infant develops rapidly. At three months an infant should be capable of holding her head up as her neck muscles develop and grow. The coordination of the eyes‚ brain and muscles also increases‚ the infant is also able to recognize and react to recognizable voices. A 6months old infant’s motor skills will have improved and he is able to hold and grab things. Infants
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How Much Protein Do You Really Need? Why is protein important? Protein is part of an important food group that you will need in order for your body to be able to function properly. As a macronutrient‚ protein allows your body to undergo proper growth and development‚ as well as to strengthen its immunity against various sicknesses and diseases. Protein is also responsible for acting as the main building block that repairs your tissues‚ organs‚ tendons‚ muscles‚ and even your bones‚ skin‚ and eyes
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Howard Professor Wunderly August 26‚ 2013 During a nutritional assessment‚ the client’s height‚ weight‚ age‚ sex‚ and physical activity level are gathered and used in determining the body mass index (BMI) and daily caloric intake requirements of micro- and macronutrients. The following formula‚ from the Center for Disease Control and Prevention‚ was used to determine Josephine’s body mass index (BMI) using her current height and weight of 5’ 7” and 117 pounds: height (inches) x [weight (pounds)2]
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Providing structural material for body tissues 3. Regulating body processes Essential Nutrients Water Macronutrients Carbohydrates Protein Fats Micronutrients Vitamins Minerals Carbohydrates Composed carbon (C)‚ hydrogen (H) & oxygen (O) - simple sugars‚ starches fibre Essential for provision of energy to cells Make up approximately 45−65% of total energy intake. Types of Carbohydrates Sugars Monosaccharides Disaccharides Dietary fibre Glycaemic Index
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Protein: 72 x .8 g/kg= 58 g of pro 72 x 1.0= 72 g of pro Total Protein: 60-70-g/ day CHO: 2300 kcal x .65 = 1495 kcal/ 4 kcal/g= 374 g Pro: 2300 kcal x .15 = 345 kcal/ 4 kcal/g = 86 g Fat: 2300 kcal x .30 = 690 kcal/ 9 kcal/g = 77 g Fluid Intake (1ml/kcal) = 2300 ml B. 2300 kcal 374 g CHO/ 15g/ exchange= 24 CHO exchanges 2 Dairy x 8 g of pro= 16 g of pro 5 fruits x 0 g of pro= 0 g of pro 17 starch x 2 g of pro= 34 g pro Total g protein from CHO= 50 g protein 86 g of pro-
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eager to share the information I have garnered and my personal experiences in an insatiable quest to understand how nutrition affects many aspects of health. Numerous attempts at restricting all fats‚ or all carbohydrates‚ or a too low daily calorie intake failed. Finally‚ I developed my own personal way of eating that provides an optimal level of nutrients that works for me. Although no single pattern of eating healthy can be applied to everyone‚ healthy eating habits can easily be incorporated into
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Introduction Maintaining a healthy balanced diet is important for maintaining optimal health throughout life. For women of childbearing age‚ good nutrition is important for preparing the body for the demands of pregnancy. During pregnancy‚ a woman’s macronutrient (energy) and micronutrient (e.g. vitamins‚ mineral) requirements increase‚ and it is even more important that she consumes food which will give her both the energy and the specific micronutrients which are essential for maintaining her and her
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Reference Intakes (Food and Nutrition Board‚ National Academy of Sciences) 2. Food Labels (FDA) 3. Dietary Guidelines for Americans (USDA/HHS) 4. myplate.gov (USDA/HHS) 5. Other Food Pyramids (Harvard‚ U of M) 1. Dietary Reference Intakes A. Set by the Food and Nutrition Board‚ National Academy of Sciences‚ Washington DC 1. Nutrition and Food Scientists B. Most recent DRI’s: 1997-2010 C. Goals of DRI’s (4): 1. Setting recommended intake values
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Three types of lipids in foods: 1) Triglycerides Composed of: * Three fatty acid molecules * Fatty acids are long chains of carbon atoms surrounded by hydrogen atoms. * One glycerol molecule * Glycerol is a three-carbon alcohol that is the backbone of a triglyceride Stored in fat cells - Unsaturated fatty acids: - Do not stack well together - Liquid at room temp - Present in plants oils Hydrogenation: the addition of hydrogen atoms to unsaturated fatty acids
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