Nourishment and Wellbeing (400:104) Address 2 - January 25, 2010.


110 views
Uploaded on:
Description
Nourishment and Wellbeing (400:104) Address 2 - January 25, 2010. Vitality AND CALORIES Dr. Ponnusamy. Nourishment and Wellbeing Subtle elements Course Site. http://foodsci.rutgers.edu/fs104/index.html Address Takes note of ALL slides on web before class Syllabus/Plan General Approaches Other Data and Connections.
Transcripts
Slide 1

Nourishment and Health (400:104) Lecture 2 - January 25, 2010 ENERGY AND CALORIES Dr. Ponnusamy

Slide 2

Food and Health DETAILS Course Website http://foodsci.rutgers.edu/fs104/index.html Lecture Notes ALL slides on web preceding class Syllabus/Schedule General Policies Other Information and Links

Slide 3

Food and Health DETAILS Communication Dr. Ponnusamy’s available time: Thursdays 10 am-12 twelve Department of Food Science, Room 419 Email correspondence with teachers: cponnusamy104@hotmail.com jbhirsch104@hotmail.com mwasserman104@hotmail.com With EACH email, you have to give: First & Last Name Phone number Please don\'t expect IMMEDIATE answer

Slide 4

Food and Health DETAILS Communication Make beyond any doubt to check your Rutgers email account constantly

Slide 5

Food and Health DETAILS Materials - Textbook 1. Reading material: Personal Nutrition Boyle and Anderson Cengage Ed. ISBN#0495772534 Comes packaged with Diet Analysis Software (CD-Rom) and course notes For deal at Cook/Douglass Coop Three duplicates on store in Chang Library (Foran Hall) This is your obliged reading material

Slide 6

Food and Health DETAILS Materials - Textbook 1. Reading material: Personal Nutrition Boyle and Anderson Cengage Ed. ISBN#0495772534 Comes packaged with Diet Analysis Software (CD-Rom) and course notes Also sold at New Jersey Book, Inc 108 Somerset St. This week open late, Mon-Thu 9AM-9PM This is your obliged course reading

Slide 7

Food and Health DETAILS Materials - Textbook Software: DIET ANALYSIS + 9.0 CD-Rom comes packaged with reading material Windows⮠or Macintosh⮠perfect CD-Rom ONLY( ISBN# 0495387657) On store on PC in Chang Library (Foran Hall) – 1 PC This product is obliged You will require it for your Diet Analysis Project

Slide 8

Energy How we create Energy from Food Energy In and Energy Out Input = Food and Calories Output = Metabolism (BMR) and Physical Activity Balance Weight Maintenance Weight Increase Weight Loss

Slide 9

The Nutrients in Foods Nutrients: substances acquired from nourishment and utilized as a part of the body to advance development, support, and repair. Fundamental supplements: supplements that must be acquired from nourishment in light of the fact that the body can\'t make them for itself. Unnecessary supplements: supplements that the body needs, however has the capacity make in adequate amounts when required; don\'t should be gotten from nourishment.

Slide 10

The Nutrients in Foods The vitality yielding supplements: Carbohydrate Fat Protein Energy: the ability to do work, for example, moving or warming something. Calorie: the unit used to quantify vitality Alcohol is a superfluous supplement yet it does contain calories

Slide 11

- Carbohydrate - Protein - Fat - Vitamins - Minerals - Water YES NO Provide Energy? The vitality yielding supplements

Slide 12

Energy Input Energy: the ability to do work, for example, moving or warming something Calorie: the unit used to gauge vitality a kilocalorie is a unit of vitality generally used to express vitality estimation of sustenance

Slide 13

Definition of calorie (in Physics) calorie: the measure of vitality important to raise the temperature of one gram of water by one degree Celsius In Nutrition one uses C alorie=kcal (1000 calories)

Slide 15

Calorie Values Calorie estimation of sugar, fat, and protein… If you know the quantity of grams of starch, fat, and protein in a nourishment, you can compute the quantity of calories in it. For instance, a special fast-food burger contains around 45 grams of sugar, 27 grams of protein, and 39 grams of fat (above). Keep in mind this number…

Slide 16

Percentage of Total Energy Intake The rate of your aggregate vitality admission from sugar, fat, and protein can then be controlled by separating the quantity of calories from every vitality supplement by the aggregate calories, and afterward reproducing the outcome by 100.

Slide 17

Calculating Energy Intake Counting Calories If you know the surmised arrangement of the sustenances you eat (% carb, expert, fat), and can assess the weight, you can ascertain the quantity of calories Use the nourishment sythesis tables Use an eating routine investigation program

Slide 18

Calorie Calculation Exercise Premium Crispy Chicken Ranch BLT Sandwich Serving Size: 8.6 oz (245 g) Medium French Fries Serving Size: 4 oz (114 g) Coca-Colaâ® Classic (Medium) Serving Size: 21 fl. oz

Slide 19

Calorie Calculation Exercise FAT CARB PRO Sandwich (g) (g) Honey Wheat Roll 3 48 7 Crispy Chicken 9 13 19 Bacon 7 1 7 Ranch Sauce 2 2 0 Leaf Lettuce 0 0 0 Tomato Slice 0 1 0 Medium French Fries 16 47 4 Medium COKE 0 58 0

Slide 20

Calorie Calculation Exercise CALORIES from: FAT CARB PRO Total Sandwich Honey Wheat Roll 27 192 28 247 Crispy Chicken 81 52 76 209 Bacon 63 4 28 95 Ranch Sauce 18 8 0 26 Leaf Lettuce 0 0 0 0 Tomato Slice 0 4 0 4 Medium Fries 144 188 16 348 Medium COKE 0 232 0 232 1161 kcal

Slide 21

Components of Energy Output We Need Energy for: Basal Metabolism BMR = Basal Metabolic Rate Physical Activity Metabolizing Food

Slide 22

The ABCs of Eating for Health Adequacy getting the greater part of the key supplements, fiber, and vitality (calories) in sums adequate to keep up wellbeing Balance eating sustenances rich in one supplement while not swarming out nourishments that are rich in another supplement Calorie control control of vitality utilization Moderation no undesirable constituent in abundance Variety distinctive nourishments, same purposes, diverse events

Slide 23

The ABCs of Eating for Health Nutrient thick: alludes to a nourishment that supplies a lot of supplements in respect to the quantity of calories it contains. The higher the level of supplements and the less the quantity of calories, the more supplement thick the nourishment

Slide 25

Nutrient Recommendations Dietary Reference Intakes (DRI): an arrangement of reference qualities for vitality and supplements that can be utilized for arranging and surveying eating methodologies for sound individuals . Built up by an advisory group of nourishment specialists chose by the National Academy of Sciences (NAS) Based on most recent exploratory proof in regards to eating regimen and wellbeing The first set, called the Recommended Dietary Allowances (RDA), was initially distributed in 1941; changed ten times The arrangement of DRI reports have been distributed following 1997

Slide 26

0 The DRI Reports Calcium, vitamin D, phosphorus, magnesium, and fluoride, 1997 Folate, vitamin B 12 , other B vitamins, and choline, 1998 Vitamins C and E, selenium, and carotenoids, 2000 Vitamins An and K and follow minerals, 2002 Energy, macronutrients, and physical action, 2002 Water, potassium, sodium, chloride and sulfate, 2004 Other sustenance segments (for occurrence, phytochemicals—the nonnutrient mixes found in plant-inferred nourishments like garlic and soy) Alcohol DRI tables are situated inside the course reading\'s front Full content reports are accessible at www.nap.edu

Slide 27

Dietary Reference Intakes (DRIs) Include: - Estimated Average Requirement (EAR) - RDAs (Recommended Daily Allowances) - Tolerable Upper Limit (UL)

Slide 28

Reference Value Definitions Estimated Average Requirement (EAR) a day by day supplement admission esteem that is assessed to meet the necessities of a large portion of the solid people in a gathering admission at which the danger of deficiency is 0.5 (50 percent) to an individual Recommended Daily Allowance (RDA) the normal day by day admission level that is adequate to meet the supplement prerequisite of about each of the (97-98%) sound people in a specific life stage and sexual orientation amass the admission at which the danger of insufficiency is small—only 0.02 to 0.03 (2 to 3 percent) Tolerable Upper Limit (UL) most elevated amount of a day by day supplement that is prone to represent no danger of antagonistic wellbeing impacts to every solid individual

Slide 29

Reference Value Definitions (cont.) Tolerable upper admission level (UL): it is not expected to be a suggested level of admission. The requirement for setting UL is the consequence of more individuals utilizing extensive dosages of supplement supplements and the expanding accessibility of strengthened sustenances. UL tables are situated inside the reading material\'s front.

Slide 30

Setting DRIs Risk of Effects Due to Deficiency Risk of Effects Due to Toxicity Consumed Amount http://books.nap.edu/execsumm_pdf/6015.pdf

Slide 31

UL: Upper Limit with no danger of insufficiency or unfriendly impacts Setting DRIs RDA: 2-3% danger of insufficiency EAR: half danger of deficiency Between RDA and UL: Risk of insufficiency and of abundance are both near 0 http://books.nap.edu/execsumm_pdf/6015.pdf

Slide 32

Setting DRIs Goal for Daily Intake of Individuals http://books.nap.edu/execsumm_pdf/6015.pdf

Slide 33

Additional DRI Terms Estimated vitality prerequisite: (EER): the normal calorie allow that is anticipated to keep up vitality parity in a sound grown-up of a characterized age, sex, weight, tallness, and level of physical movement, predictable with great wellbeing. Satisfactory macronutrient circulation range (AMDR): a scope of admissions for a specific vitality source (starches, fat, protein) that is connected with a lessened danger of endless infection while giving sufficient admissions of crucial supplements. Satisfactory admission (AI): the normal measure of a supplement that has all the earmarks of being satisfactory for people when there is not adequate experimental examination to ascertain a RDA . The AI surpasses the EAR and potentially the RDA.

Slide 34

Why DRIs are enhanced over RDAs alone Reduction of danger of interminable illness is incorporated in proposal, instead of only nonappearance of indications of insufficiency Concepts of likelihood and danger utilized for determinations UL set up where information for antagonistic impacts exist Foods with piece containing ‘nutrient’ with conceivable medical advantage were looked into and potential reference admissions set up .:tslide

Recommended
View more...