tailieunhanh - Lecture Discovering nutrition - Chapter 1: Food choices - Nutrients and nourishment
Chapter 1: Food choices - Nutrients and nourishment. Chapter 1 presents the following content: Why do we eat the way we do? introducing the nutrients, applying the scientific process to nutrition, from research study to headline. | Chapter 1 Food Choices: Nutrients and Nourishment The Science of Nutrition Identifies amount of food we need Recommends best food sources Identifies components in food that are helpful or harmful Helps us make better choices Improves our health Reduces our risk of disease Increases our longevity Why Do We Eat the Way We Do? Personal Preferences Enjoyment Nourishment Age Why Do We Eat the Way We Do? Sensory Influences: Taste, Texture, and Smell Flavor Classic tastes: Sweet, sour, bitter, salty, and umami Why Do We Eat the Way We Do? Social, Emotional, and cognitive Influences Habits Comfort/Discomfort Foods Advertising and Promotion Eating Away from Home Food and Diet Trends Social Factors Nutrition and Health Beliefs Why Do We Eat the Way We Do? Environmental Influences Economics Lifestyle Availability Cultural Influences Religion The Social Ecological Model The American Diet How healthful is the “American” diet? Too few nutrient-dense foods Fruits, vegetables, low-fat dairy, and whole-grain foods Too much of the foods known to be harmful Sodium, solid fat, saturated fat, and sugar Introducing the Nutrients Nutrients Functions Normal growth and development Maintaining cells and tissues Fuel to do physical and metabolic work Regulating body processes Introducing the Nutrients Nutrients Six classes of nutrients Carbohydrates Lipids (fats and oils) Proteins Vitamins Minerals Water Introducing the Nutrients Definition of nutrients Absence from the diet results in a specific change in health Putting the chemical back in the diet will reverse the change in health Not only chemicals in food Phytochemicals Antioxidants Introducing the Nutrients Classifications of nutrients Macronutrients Carbohydrates, lipids, and proteins Micronutrients Vitamins and minerals Organic (contain carbon) Carbohydrates, lipids, proteins, and vitamins Inorganic Minerals and water Introducing the Nutrients Carbohydrates Sugars and starches Functions Energy source Food sources Grains Vegetables . | Chapter 1 Food Choices: Nutrients and Nourishment The Science of Nutrition Identifies amount of food we need Recommends best food sources Identifies components in food that are helpful or harmful Helps us make better choices Improves our health Reduces our risk of disease Increases our longevity Why Do We Eat the Way We Do? Personal Preferences Enjoyment Nourishment Age Why Do We Eat the Way We Do? Sensory Influences: Taste, Texture, and Smell Flavor Classic tastes: Sweet, sour, bitter, salty, and umami Why Do We Eat the Way We Do? Social, Emotional, and cognitive Influences Habits Comfort/Discomfort Foods Advertising and Promotion Eating Away from Home Food and Diet Trends Social Factors Nutrition and Health Beliefs Why Do We Eat the Way We Do? Environmental Influences Economics Lifestyle Availability Cultural Influences Religion The Social Ecological Model The American Diet How healthful is the “American” diet? Too few nutrient-dense foods Fruits, vegetables, low-fat dairy, and .
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