BPK 140 Lecture Notes - Lecture 7: Monounsaturated Fat, Radiography, Outcrossing

• School: Simon Fraser University
• Department: Biomedical Physio & Kines
• Course: BPK 140
• Professor: Andrew Blaber

Document Summary

Scientifically-based reference values for the amounts of energy, nutrients and other food components that are necessary to reduce chronic disease risk, promote general health and minimize symptoms of deficiency. How much ____ should you be getting: varies by age, gender. Grouped into 6 categories: macro nutrients, water, carbs, proteins, fats, provides energy, calories, micro nutrients, vitamins, minerals. Fats, carbs, ad protei(cid:374)s pro(cid:448)ide e(cid:374)ergy to support the (cid:271)ody(cid:859)s (cid:448)ital fu(cid:374)(cid:272)tio(cid:374)s a(cid:374)d to do physical activity. Fasting, starvation, prolonged physical activity), they can be: role of proteins is growth and repair of tissues. In general, associated with decrease risk of heart disease, certain cancers, Diet with no vitamin c leads to scurvy. It (cid:449)as i(cid:374)te(cid:374)ded as a (cid:862)fou(cid:374)datio(cid:374) diet(cid:863) concerns were excesses. Mediterranean diet: plant-based diet which is rich in fruits, vegetables, legumes, cereal, wine and olive oil, regions along the mediterranean had lower incidence of heart disease.